Slow Cooked Beef Roast in Vin et Cacao

There’s something magical about a slow cooker meal—the way it fills the house with irresistible aromas, promising comfort without much fuss. Today, I’m sharing a recipe that takes the humble rump roast to a whole new level — Slow Cooked Beef Roast in Vin et Cacao. Yes, you heard that right—red wine and cocoa powder team up to create a dish that’s rich, tender, and unexpectedly delightful. If you’re skeptical about cocoa in a savory dish, stick with me.

I’ve always loved the deep, soul-warming flavors of a slow-cooked roast, but I wanted to shake things up a bit. Enter red wine (a classic) and dark cocoa powder (a wild card). The wine brings its fruity, robust notes, while the cocoa adds a subtle, earthy depth that doesn’t scream "chocolate" but rather whispers sophistication. Paired with the convenience of canned cream of mushroom soup and dry onion soup mix—judge me if you must—this dish is a no-stress winner that feels gourmet without the effort. This is pure deliciousness, and it’s as easy as it gets.

Slow Cooked Beef Roast in Vin et Cacao

1 (3-pound) beef rump roast
1 10.5-oz. can condensed cream of mushroom soup
1 packet dry onion soup mix
¾  c. dry red wine*
2 T. dark cocoa powder**

Lightly spray a 6-qt. slow cooker with Pam (or any nonstick spray) to keep cleanup easy. Nestle the rump roast into the crockpot.

In a medium bowl, whisk together the cream of mushroom soup, onion soup mix, red wine, and cocoa powder until smooth. It’ll look a little unusual with those dark cocoa flecks, but trust the process.

Pour the mixture over the roast, making sure it’s cozy and covered. Pop the lid on, set it to low, and let it work its magic for 8 hours. That’s it—go live your life while dinner practically cooks itself.

When you lift the lid, you’ll be greeted by a roast so tender it falls apart with a fork, swimming in a velvety, savory gravy with just a hint of something special. The cocoa doesn’t dominate; it melds with the wine and beef juices, creating a depth that’ll have everyone asking, “What’s in this?”like to serve this with mashed potatoes or crusty bread to sop up that incredible gravy. A simple green salad or roasted veggies on the side keep it balanced, but honestly, this roast is the star of the show. Pair it with a glass of the same red wine you used in the recipe, and you’ve got a meal that feels like a hug on a plate.

*Cabernet or Merlot, something bold to stand up to the beef.

**Unsweetened

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Thick & Chewy Peanut Butter Cookies

 

I’ve been cutting back on my cookie consumption, limiting myself to two cookies every afternoon with a cup of coffee. That does not, however, mean that I’ve stopped baking them. In fact, I’ve fallen hard for these gourmet-style Thick & Chewy Peanut Butter Cookies, and I’m not even sorry about it. I mean, who wouldn’t lose their mind over a cookie that’s basically a peanut butter lover’s dream come true? These beauties are thick, chewy, packed with peanut butter chips and crunchy roasted peanuts, and they’ve got that perfect crisscross fork pattern that screams “I’m fancy, but I’m here for a good time.” I’ve been munching on them nonstop (don’t judge me), and I’m pretty sure my kitchen smells like a peanut butter paradise right now.

Thick & Chewy Peanut Butter Cookies

 1 c. butter, room temperature

1½ c. dark brown sugar, tightly packed

½ c. sugar

1 c. creamy peanut butter

2 large eggs

1 T. vanilla extract

3½ c. flour

½ t. salt

1 t. baking powder

1/8 t. cinnamon (trust me)

1 10-oz. bag peanut butter chips

¾ c. dry roasted peanuts

½ c. granulated sugar for topping

 Line two cookie sheets with parchment paper; set aside.

In a large mixing bowl, combine the butter, brown sugar, granulated sugar, peanut butter, eggs, and vanilla. Mix until the mixture becomes light and fluffy, 2-3 minutes.

 In a medium bowl, whisk together the flour, salt, and baking powder until well blended. Gradually add the dry ingredients to the wet ingredients, mixing until combined.

 Fold in the peanut butter chips and peanuts, ensuring they’re evenly distributed.

 Using an ice cream scoop, divide the dough into 14 balls. Roll each dough ball in the granulated sugar coating them well.

 Place seven balls on each of the two prepared cookie sheets. Use a fork to press down gently on the top of each cookie, creating a crisscross pattern. Sprinkle additional sugar on top.

Refrigerate the cookie sheets for one hour to chill.

 Preheat the oven to 375°F.

 Bake for 16-18 minutes, or until the edges are golden. Removed from oven and allow to rest for five minutes before removing to a wire rack to cool completely.

Yields 16 whopping big cookies.

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How to Stuff an Artichoke

 

Back in my college days, I was a perpetual student. For five years straight, I attended spring, fall, interim, and summer semesters without a break. By the end, I’d racked up so many credit hours—earning a double major in English and Communications, plus minors in Geology, Psychology, and Music—that my advisor practically begged me to graduate. With a mix of reluctance and pride, I finally did. (I’ll leave out the part about returning for graduate school years later.)

That summer after graduation, I felt adrift. Without a class to attend, I wasn’t sure what to do with myself—until a catalog from the local community college landed in my mailbox. Flipping through it, I spotted a gem: Gourmet Barbecue. Naturally, I enrolled. This wasn’t your typical college course—it was an adult education class with an average student age of 45, mostly men passionate about grilling. I was the lone woman, young and brimming with enthusiasm. Word must have spread because, in later sessions, wives started tagging along with their husbands—a twist that still makes me smile.

The class was a revelation. Among the many skills I picked up was how to stuff an artichoke, intended to be steamed over an open fire for that gourmet barbecue flair. I hadn’t thought about it in years until the late Mr. O-P, came home with a giant globe artichoke—perfect for stuffing. In the class, we’d used a shrimp-filled stuffing, but with no shrimp on hand, I improvised with salami. Questionable? Maybe. Delicious? Absolutely.

 This recipe is endlessly adaptable—customize it to your taste! The essentials are breadcrumbs, Parmesan cheese, and plenty of herbs for flavor. My version filled an entire artichoke, winning over a skeptical Mr. O-P, who doubted it could be a meal. Spoiler: it was, and he devoured it. The flavor echoes carciofi fritti, those irresistible deep-fried artichokes from Italian restaurants.

The steaming liquid is key—make it rich and flavorful to infuse the artichoke as it cooks. And if you don’t have an artichoke stand for steaming, invest in one. It keeps the artichoke upright and makes the process seamless.

 

 How to Trim an Artichoke

Prepare the Base: Slice off the stem at the base with a sharp knife and discard. Cut about an inch off the top of the artichoke and toss it.

 Trim the Leaves: Use kitchen shears to snip the pointed tips off each leaf. Rub the cut surfaces—base, top, and leaves—with a halved lemon to prevent browning.

 Open It Up: Bang the artichoke on the counter to loosen the leaves. Pull out the center leaves and prickly choke. Scoop out the choke completely with a melon baller or grapefruit spoon. Squeeze lemon juice into the cavity to keep it fresh.

How to Stuff an Artichoke

Fill the Center: Spoon stuffing into the hollowed-out cavity.

 Stuff the Leaves: Starting at the bottom, gently spread each leaf outward and tuck in a generous teaspoon of stuffing. Work your way up until every leaf is filled.

Stuffing Mixture (Fills One Large Globe Artichoke)

¾ c. fresh bread crumbs, toasted

½ c. freshly grated Parmesan cheese

1 T. finely chopped Provolone cheese

1 clove garlic, finely minced

¼ c. finely chopped fresh parsley

1–2 T. finely chopped fresh basil

1/3 c. finely diced salami

Salt and freshly ground black pepper, to taste

Combine all ingredients in a medium bowl until evenly mixed. Stuff the artichoke as directed, then drizzle lightly with extra-virgin olive oil before steaming.

Steaming Liquid

 ½ c. water

½ c. chicken or vegetable stock

2 T. extra-virgin olive oil

1 t. finely chopped garlic

Pour all ingredients into a 4-quart saucepan. Set the stuffed artichoke upright in the pan (use a stand if you have one). Bring the liquid to a boil over medium-high heat, then cover, reduce to medium-low, and simmer for 50–55 minutes.

This dish is a nostalgic nod to my Gourmet Barbecue days—a quirky, delicious adventure that proves learning never stops, even over a steaming pot.

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Steakhouse Sloppy Joes

I recently made these Steakhouse Sloppy Joes, and it was a game-changer because I had never used (or, for that matter, tasted) steak sauce before. As someone who’s always believed a perfectly cooked steak needs nothing but its natural juices, I never saw the point of sauce. But let me tell you, discovering Heinz 57 steak sauce has been like uncovering a hidden culinary treasure. It’s tangy, bold, and absolutely magical in these sloppy Joes—and now, it’s become my secret weapon in hamburgers, Salisbury steak, and even meatloaf. Where has this stuff been all my life? I’m kicking myself for not trying it sooner!

These Steakhouse Sloppy Joes are everything you want in a comfort food: tangy, complex, and hearty enough to satisfy even the hungriest appetite. The first bite is like a party in your mouth—rich beefy goodness mixed with a zesty kick that’ll make you want to go back for seconds (or thirds!). Trust me, once you try this recipe, you’ll never look at sloppy Joes in the same way again.

Steakhouse Sloppy Joes

1 T. olive oil
2 Melissa’s shallots, finely chopped
2 cloves garlic, minced
1 lb. ground chuck
¼ c. Heinz 57 steak sauce
¼ c. ketchup
2 T. Worcestershire sauce
1 T. Dijon mustard
¼ c. beef broth
½ t. Montreal Steak Seasoning
Salt and freshly ground black pepper, to taste
4 bakery-style burger buns
4 slices cheddar cheese
Sliced dill pickles
A hefty amount of French fried onions (don’t skimp on these—they’re non-negotiable!) 

Heat the olive oil in a 10” skillet over medium heat. Toss in the chopped shallots and sauté for 3–4 minutes until they’re soft, fragrant, and practically singing with flavor. Add the garlic and give it another minute to work its magic. 

Crumble in the ground chuck and cook until it’s beautifully browned, about 6–7 minutes. Drain any excess fat on a paper towel-lined plate—keep it lean, but keep it tasty! Return the meat to the skillet. 

Stir in the steak sauce, ketchup, Worcestershire sauce, Dijon mustard, beef broth, Montreal Steak Seasoning, and a pinch of salt and pepper. Let the mixture simmer for 5–7 minutes, letting all those flavors meld into a thick, irresistible sauce. 

While the mixture simmers, lightly toast your burger buns—they’ll hold up better to all that juicy goodness. 

Spoon a generous heap of the sloppy Joe mixture onto the bottom halves of the buns. Pile on the French fried onions for crunch, top with slices of cheddar cheese and let them melt, and then finish with crunchy pickles for that perfect tangy bite. Cap it with the top bun, and serve immediately—because trust me, you won’t want to wait a second longer to dig in!

This recipe isn’t just a meal—it’s an experience. The combination of savory beef, zesty steak sauce, and crunchy toppings will have your taste buds dancing. Whether you’re a steak sauce newbie like I was or a longtime fan, these Sloppy Joes will win you over. Give them a try, and let me know how they transform your kitchen (and maybe your life, too)!

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Salmon Poached in Curry Cream Sauce

 

This month’s fish offering is Salmon Poached in Curry Cream Sauce, a dish that perfectly blends the richness of tender salmon with a fragrant, velvety sauce.This recipe features succulent salmon fillets gently poached in a luscious cream sauce infused with mild curry powder, zesty lemon juice, and a hint of fresh ginger, creating a harmonious balance of spice and citrus. With just a touch of cayenne for warmth and kosher salt to enhance the flavors, this elegant yet simple dish is ready in under 20 minutes. Ideal for a sophisticated dinner or a cozy night in.

Salmon Poached in Curry Cream Sauce

 ½ c. heavy whipping cream

2 t. mild curry powder

1 t. lemon juice

1 T. freshly grated ginger

¼ t. kosher salt

1/8 t. cayenne pepper

2 (4 oz.) salmon fillets

Salt and freshly ground black pepper, to taste

Combine cream, curry powder, lemon juice, ginger, salt, and cayenne in a 9” skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending upon the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

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The Diva Poaches a Bad Egg by Krista Davis, Reviewed

The Diva Poaches a Bad Egg — book number eighteen in Krista Davis’ Domestic Diva series—drops us right back into Sophie Winston’s world, and let me tell you, autumn’s got her juggling some serious drama! First off, her “frenemy” Natasha ropes her into hosting a brunch that is not only going to be filmed, but will be done so in Sophie’s house! Second, interior decorator, Mitzi Lawson, calls Sophie asking her to meet her at a century home that she and her business partner, Denise, are in the process of redecorating. Always curious Sophie agrees, arrives early, only to find the corpse of Denise sprawled across the kitchen floor.

Unsurprisingly, Sophie is coerced into investigating due to her knack for cracking mysteries — hoping that she doesn’t end up as the next victim — all the while whipping up brunch recipes, many of which are included in the back of the book as is Davis’s habit.

I’ve been hooked on this series for all eighteen books, enjoying watching Sophie and the other characters evolve. This book is another winner with its lively, twisty mystery, and characters that — quirks and all — pull you right in. Everything wraps up nice and tight by the end, leaving you plenty of time to try the drool-worthy recipes in the back of the book. As with all of the books in this series, I recommend it and look forward to the next.

Mark your calendars; The Diva Poaches a Bad Egg is scheduled for release on May 27^th. You can preorder your copy here.

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Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

 

 

My Go-To Tzatziki

I’ve recently fallen head over heels for Greek yogurt. Cabot Creamery’s triple thick vanilla yogurt (no sponsorship here, just pure love) has become my nightly obsession, piled high on fresh berries. I’m plowing through two big tubs a week—yes, I’m mildly mortified to confess that—and I’m pretty sure the dairy guy at the market is starting to side-eye me. Lately, I’ve ventured into savory territory with their plain Greek yogurt, whipping up some tzatziki that’s honestly unreal. I’ve been slathering it on sandwiches, smearing it on my morning croissant, pairing it with crackers for snack attacks, and dunking veggies in it like it’s my job. Confession? I could eat it straight from the bowl with a spoon. I’ve tinkered with a bunch of recipes, and this one’s my winner. Some folks swear by fresh mint in theirs, but I’m not sold on it here—your call, though. Give this a whirl and tell me what you think.

My Go-To Tzatziki

½ c. finely grated Melissa’s organic cucumber
1 c. whole milk Greek yogurt
¼ t. fresh lemon zest
1 T. fresh lemon juice
½ T. extra-virgin olive oil 
1 large garlic clove, grated
¼ t. (heaping) sea salt 
2 T. chopped Melissa’s fresh baby dill

Lay the grated cucumber on a towel and gently press out some of the extra moisture. Toss everything else into a medium bowl and mix it up.

Pro tip: give your lemon a quick grate before juicing it. Fold in t he drained grated cucumber. Pop it in the fridge to chill until you’re ready to dig in.

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