Salmon Baked in Pesto Cream - an elegant 30-minute meal.

 

If you’re looking for a dish that’s equal parts indulgent and effortless, this Salmon Baked in Pesto Cream is your answer. With tender, flaky salmon fillets nestled in a rich, creamy pesto sauce, this recipe brings restaurant-quality flavors to your kitchen in under 30 minutes. Perfect for a cozy weeknight dinner or an impressive meal for guests, it’s a versatile dish that pairs beautifully with roasted vegetables, mashed potatoes, rice pilaf, or a simple green salad. The combination of savory basil pesto, velvety cream, and nutty Parmesan elevates the salmon to a whole new level of deliciousness.

Salmon Baked in Pesto Cream

2 t. olive oil
2 salmon fillets
Kosher salt, to taste
Freshly ground black pepper, to taste
1 T. butter
½ c. chicken broth
¼ c. basil pesto
½ c. heavy cream
¼ c. Parmesan cheese

Preheat oven to 400°F.

  Rub the salmon fillets all over with olive oil. Season generously with kosher salt, freshly ground black pepper, and Italian seasoning.

In a large oven-safe skillet, melt the butter over medium-high heat. Add the salmon fillets and brown for 1-2 minutes per side. Transfer to a plate and cover to keep warm.

In the same skillet, add the chicken broth, stirring to deglaze the pan. Mix in the basil pesto, heavy cream, and Parmesan cheese. Season with additional salt and pepper to taste.

Return the salmon to the skillet, spooning some of the sauce over the fillets. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and the sauce is thickened and bubbly.

Spoon the creamy pesto sauce over the salmon and serve immediately. Pair with your favorite sides for a complete meal.

Serves 2

Slow Cooker Smothered Pork Chops with Baby Potatoes

I have officially entered “autumn mode.” It happens every August, don’t ask me why. I’m at the point where I am sick of the deck garden, my harvest wasn’t as large as I had anticipated, I’m tired of fertilizing every week, watering every day, and while I’m not all that eager for cold weather, I am ready to open the windows and let in some fresh air. I’m also ready to head toward the slow cooker and comfort food, and nothing says comfort food like a plate of tender, juicy pork chops, smothered in a rich, creamy mushroom sauce, paired with melt-in-your-mouth baby potatoes. This slow cooker recipe is a lifesaver for busy weeknights or cozy weekends when you want a hearty meal with minimal effort. The combination of savory pork, earthy mushrooms, and flavorful gravy makes this dish a family favorite. Plus, the slow cooker does all the heavy lifting, leaving you with a delicious dinner and a kitchen that smells amazing!

Slow Cooker Smothered Pork Chops with Baby Potatoes

4 large bone-in rib pork chops
1 8-oz. pkg. sliced mushrooms (baby bellas recommended)
1 yellow onion, sliced
1 1-oz. envelope ranch dressing mix
½ t. garlic powder
½ t. freshly ground black pepper

Pinch smoked paprika
1 1-oz. envelope pork gravy mix
1 10.5-oz can cream of mushroom soup
½ c. water
1 lb. Melissa’s Baby Dutch Yellow Potatoes (or as many as desired)
 
Scatter the sliced mushrooms and onions evenly across the bottom of a 6-quart slow cooker.

Pat the pork chops dry with paper towels. Sprinkle both sides generously with the ranch dressing mix, garlic powder, and black pepper.

Place the pork chops on top of the mushrooms and onions in the slow cooker.

In a medium bowl, whisk together the cream of mushroom soup, pork gravy mix, and ½ cup water until smooth. Pour the mixture over the pork chops.

Cover and cook on low for 6-8 hours or high for 3-4 hours. Check for doneness after 4 hours on low or 3 hours on high; pork chops should be tender and reach an internal temperature of 145°F.

About 30 minutes before serving, add the baby potatoes to the slow cooker, nestling them into the sauce.

Carefully remove the pork chops and potatoes to a serving platter. Spoon the creamy mushroom sauce over the pork chops and potatoes. Garnish with fresh parsley if desired, and enjoy! 

Serves 4

Leftovers can be refrigerated for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

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Easy Chicken Comfort Casserole

As soon as August rolls around, there’s something in the air that screams cozy, comforting meals. Maybe it’s the subtle shift from summer’s heat to the promise of fall, but I find myself craving casseroles and pumpkin muffins the moment the calendar flips to August 1st. This year, I stumbled across a gem of a recipe on Jenna’s delightful blog, The Painted Apron, called the Easy Chicken Comfort Casserole. With “comfort” in the title, I knew it was destined to become a staple in my kitchen. However, I couldn’t help but tweak it to make it even more practical and waste-free. Here’s how I turned this recipe into a hearty, no-fuss dish that’s perfect for those early August evenings.

The original recipe called for a small can of refrigerated biscuits, but it only used four out of five, leaving one lonely biscuit behind. It also used just half a can of cream of chicken soup, which, let’s be honest, often means tossing the other half because who has time to store half a can of condensed soup? With food prices climbing, I wanted a version that used every ingredient to its fullest. So, I swapped the 8x8-inch pan for a 1.5-quart casserole dish, used all five biscuits, the entire can of soup, and even tossed in half a cup of peas for a built-in veggie boost. The result? A creamy, cheesy, savory casserole that’s as economical as it is delicious.

Here’s my adapted version of the Easy Chicken Comfort Casserole, perfect for a cozy family dinner or a make-ahead meal.

Easy Chicken Comfort Casserole

  1½ c. cooked, chopped chicken
1 (10.75-oz) can Cream of Chicken Soup 
½ c. sour cream
½ c. shredded cheddar cheese, divided 
½ c. frozen peas 
1 T. dry Ranch dressing mix 
3-4 strips cooked bacon, crumbled 
2 green onions, chopped, divided 
1 small can (5 count) refrigerated biscuit dough 

Preheat oven to 350ºF. Lightly spray a 1.5-quart casserole dish with PAM.

Cut each biscuit into 4 pieces and arrange evenly in the bottom of the dish.

In a large bowl, mix chicken, cream of chicken soup, sour cream, peas, ¾ of the shredded cheese, ¾ of the green onions, and Ranch dressing mix until well combined.

 Pour the chicken mixture over the biscuits, pressing it down gently to fill in around the biscuit pieces.

Sprinkle the remaining cheese on top.

Bake for 25-35 minutes, until the casserole is bubbly and the biscuits are golden brown.

Garnish with remaining green onions and crumbled bacon before serving. 

**Tips**
This casserole can be assembled ahead of time and refrigerated for baking later in the day. 

Feel free to swap peas for your favorite veggie, like carrots or broccoli, for a personalized touch.

Serve with a simple side salad for a complete meal. 

This dish is everything I love about August cooking: warm, comforting, and easy to pull together with pantry staples. The biscuits bake up fluffy, soaking up the creamy chicken mixture, while the bacon and green onions add just the right amount of crunch and zing. Plus, using the full can of soup and all five biscuits means no waste—just pure, home-cooked goodness.

What’s your go-to comfort food when August hits? Let me know in the comments, and happy cooking!

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Air Fryer Salmon with Lemon Dill Sauce

 

I had heard that air frying salmon is the only way to go for a meal that’s quick, delicious, nutritious, and perfect for any occasion, but I have to say that I was a bit reluctant to try it with my expensive piece of salmon. All of that has changed because now this air fryer salmon with lemon dill sauce is my new go-to! The best part? It’s ready in just 15 minutes, doesn’t heat up the kitchen, and delivers a burst of flavor that feels both everyday and elegant.

 This recipe is a game-changer for its simplicity and versatility. The air fryer works its magic to cook the salmon to perfection, while the zesty, creamy lemon dill sauce enhances every bite. Plus, it’s a nutritious option that’s light yet satisfying, ergo it is ideal for health-conscious foodies or anyone craving a gourmet meal without the fuss.

Air Fryer Salmon with Lemon Dill Sauce

2 skinless salmon fillets

Salt and pepper (to taste)

For the Lemon Dill Sauce:
½ c. sour cream
1½ T. fresh minced dill
½ t. grated garlic
½ t. Dijon mustard
¼ t. whole grain mustard
½ t. lemon zest
Juice of ½ lemon
Salt and pepper (to taste)

Preheat your air fryer to 360°F. Place the skinless salmon fillet on a paper liner, season with salt and pepper, and set it into the preheated air fryer. 

Air fry for 10-12 minutes, depending on the fillet’s thickness. Check at 10 minutes to ensure it’s cooked to your liking—flaky and tender is the goal!

While the salmon cooks, whisk together the sour cream, minced dill, grated garlic, Dijon mustard, whole grain mustard, lemon zest, and lemon juice in a bowl. Season with salt and pepper to taste.

Spoon the sauce over the warm salmon or serve it on the side. For the best flavor, refrigerate the sauce for a bit to let the flavors meld—or enjoy it fresh! It’s also divine drizzled over potatoes.

The sauce can be made ahead and stored in the fridge for up to three days, making this a fantastic meal-prep option.

Serves 2

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Mom’s Zucchini and Tomato Medley with Lemon Olive Pesto

Growing up, my mother’s kitchen was a haven of delicious, home-cooked meals, crafted mostly from instinct rather than recipes. Her vast cookbook collection was a treasure trove, but our daily meals came straight from her heart and experience. As a vegetable enthusiast, I always loved her zucchini and tomatoes, a simple, soul-warming dish. When I moved out, I asked for the recipe, but she had none. She described it as best she could, and I scribbled notes, only to lose that precious slip of paper.

 

This summer, harvesting my first zucchini brought those memories flooding back. Determined to recreate her dish, I leaned on fresh ingredients and added a 21st-century twist: lemon olive pesto for a bright, zesty kick. While my mother wouldn’t have used pesto, its vibrant flavor turns this dish into something special. This Zucchini and Tomato Medley is a nourishing, meatless main or a cozy side, perfect with toasted rustic bread or croutons. It’s simple, fresh, and full of love.

Zucchini and Tomato Medley with Lemon Olive Pesto 

  2 large zucchini 
  5 large basil leaves 
  ½ onion, thinly sliced 
  2 c. chopped peeled fresh tomatoes (or one 14.5-ounce can petite diced tomatoes) 
  1 c. water 
  1 t. sugar 
  1 t. kosher salt 
  1 Melissa’s dried chile de arbol or pinch of red pepper flakes (adjust to taste) 
1 T. lemon olive pesto 
  Parmesan cheese, for serving 
  Toasted rustic bread slices or croutons (optional) 

Slice zucchini in half lengthwise, then crosswise into ¼” thick half-moons. 

Stack basil leaves, roll tightly, and slice into thin strips. 

In a large saucepan, combine zucchini, basil, onion, tomatoes, water, sugar, salt, and chile or red pepper flakes. 

Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for about 15 minutes, until zucchini and onion are tender.  

Stir in lemon olive pesto. Check occasionally, stirring to prevent liquid from evaporating completely; adjust heat if needed. 

Taste and adjust seasoning with salt.

Serve hot, warm, or at room temperature, over toasted bread or croutons if desired. Drizzle with olive oil and sprinkle with Parmesan cheese.  

This dish is a heartfelt nod to my mother’s cooking, blending nostalgia with a fresh, modern twist. It’s simple, versatile, and perfect for summer harvests.

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Portobello Steaks au Poivre

 

When I made that delicious Chicken au Poivre last month, I commented that I thought you could pretty much “au Poivre” anything. I was right. I have “au Poivre-d” my way through and an entire bottle of cognac. Was it worth it? It was. This sumptuous vegetarian offering will have meat lovers forgetting they loved meat due to the beefy taste of the portobellos. Because the Portobellos are sliced into strips, you can serve a single one as an appetizer, or multiples as a main dish. It is hardy, filling, and ever so satisfying. This recipe (adapted from thekitchn.com (who seem to love to make things complicated), transforms humble portobello mushrooms into a rich, savory dish with a peppery, creamy sauce that’s perfect for a cozy dinner or impressing guests. The combination of earthy mushrooms, aromatic thyme, and a luscious Cognac-infused sauce makes this dish a standout. I have divided it into simple steps making it much more straightforward to make, even for beginner cooks. 

Portobello Steaks au Poivre

4 large Melissa’s portobello mushrooms

1 large Melissa’s shallot, finely chopped (about 1/3 c.)

4 garlic cloves, smashed

6 T. unsalted butter, cut into 6 pieces

1 heaping T. Melissa’s rainbow peppercorn blend

1 t. garlic powder

1 t. onion powder

¼ c. + 2 T. olive oil

5 fresh Melissa’s thyme sprigs

1 t. kosher salt, divided

¼ c. Cognac

½ c. mushroom broth*

½ c. heavy cream

Prep the Mushrooms:

Gently scrape out the stems and gills from the portobello mushrooms with a spoon and discard.

Make the Spice Paste:

Crush the peppercorns (use a mortar and pestle or a towel and heavy pan). Mix with garlic powder, onion powder, and ¼ cup olive oil in a small bowl.

Season the Mushrooms:

Rub the spice paste onto the gill side of each mushroom.

Cook the Mushrooms:

Heat 2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Place mushrooms gill-side up in the skillet. Press gently with a spatula to brown the bottoms, about 4-5 minutes. Flip and cook 2 more minutes.

Add Flavor:

Lower heat to medium-low, flip mushrooms again, and add smashed garlic, 4 Tbsp butter, and thyme sprigs. Once butter melts, tilt the pan and spoon the butter over the mushrooms for 2 minutes until tender. Sprinkle with ½ tsp salt.

Rest the Mushrooms:

Move mushrooms to a cutting board, tent with foil to keep warm. Remove any burnt peppercorns from the skillet.

Make the Sauce:

Add 2 Tbsp butter and chopped shallot to the skillet. Cook over medium-low heat, stirring, until shallots are soft, about 2 minutes. Remove from heat, carefully add Cognac, and scrape up browned bits. Return to heat and cook 1 minute to reduce alcohol.

 Finish the Sauce:

Add mushroom broth and simmer for 3 minutes. Stir in heavy cream and ½ tsp salt. Simmer 4-8 minutes until the sauce thickens. Remove thyme stems, if desired, I didn’t.

Serve:

Slice mushrooms thickly, arrange on a plate, and spoon sauce over them, or return to the skillet to coat in sauce. Serve hot!

*You can substitute chicken or beef broth if you’re not concerned about the dish being vegetarian.

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Cream of Chanterelle Soup with Arugula – A Summer Delight

 

There was a time, back when we were living in London, when arugula seemed to dominate every salad bowl. It was everywhere—peppery, slightly bitter, and, frankly, I grew tired of it. But tastes evolve, and I’ve recently rediscovered my love for this vibrant green. Last week, I shared a dreamy arugula pesto recipe that’s still lingering in my thoughts, and now I’m back with another arugula gem: a luxurious Cream of Chanterelle Soup with Arugula, adapted from a recipe by Viking River Cruises.

Now, soup in summer might raise eyebrows, but I’m a year-round soup enthusiast, no excuses needed. This recipe, with its fresh arugula and delicate chives, screams summer freshness. The creamy, earthy chanterelles meld beautifully with the peppery greens, creating a bowl that’s both comforting and light. I’ve never sailed with Viking (though I’ve long daydreamed about their river cruises winding through Europe—alas, it’s likely not in my future), but I was thrilled to discover they share recipes online. I tweaked their version slightly to suit my palate, swapping shallots for onions and adjusting quantities, but the essence remains divine.

While I may never glide down the Danube with Viking, their culinary inspiration has brought a touch of river cruise elegance to my kitchen. This soup feels like something you’d savor on their deck, watching castles drift by. If you’re curious about more of their recipes, check out vikingrivercruises.com—they’re a treasure trove.

Here’s my take on this elegant soup, perfect for a summer evening or whenever you crave something soul-warming yet fresh.

Cream of Chanterelle Soup with Arugula

Adapted from Viking River Cruises

 2 t. olive oil

1 Melissa’s shallot, finely chopped

½ t. Melissa’s minced garlic

8 oz. fresh chanterelle mushrooms, sliced

1 t. flour for dusting

2 T. white wine

3½ c. chicken broth

1 c. heavy cream

4 oz.  Melissa’s arugula

Salt and pepper to taste

1 t. fresh chives, chopped

 

  In a medium saucepan, heat olive oil over medium heat. Sauté onion and garlic until translucent, about 4 minutes.

 Add chanterelles and sauté for 3 more minutes. Sprinkle flour over the mixture, then pour in white wine and chicken broth, stirring to combine.

Simmer for 30 minutes, letting the flavors meld.  Stir in heavy cream and simmer for an additional 5 minutes.  Gently fold in arugula, cooking just until wilted.  Season with salt and pepper, to taste.

 Serve in pre-warmed bowls, garnished with chopped chives.

 Serves 4

Serve this with a crusty baguette and a glass of crisp Sauvignon Blanc for a simple yet sophisticated meal. If you’re feeling fancy, a side of grilled asparagus or a light arugula salad (yes, more arugula!) complements it perfectly.

What’s your favorite way to enjoy arugula? Or do you have a summer soup you swear by? Let me know in the comments—I’m always up for new recipe inspiration!  

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Chicken au Poivre

 

I learned something over the weekend. What I learned is that you can pretty much “au poivre” anything. I have deliciously done it with steak in the past, also with pork chops, and now this fabulous chicken. Honestly, I don’t know which dish I like the best.

 If you’re on the hunt for a chicken dish that’s quick, easy, and impressive enough to serve to guests, look no further than Chicken Au Poivre. This French-inspired recipe delivers bold flavors with minimal effort, making it a weeknight hero or a stress-free star for your next dinner party. Ready in just 30 minutes, this creamy, peppery chicken dish is a crowd-pleaser that feels indulgent yet requires only a handful of ingredients. 

It is truly a one-pan wonder that looks and tastes sophisticated but comes together with pantry staples and minimal prep. Whether you’re cooking for family or entertaining friends, this dish delivers restaurant-quality results without the fuss.

Chicken au Poivre

  Slightly adapted from thekitchn.com

2 lbs. boneless, skinless chicken thighs (about 6)  
1 t. kosher salt, divided  
1 T. olive oil  
2 T. unsalted butter  
1 Melissa’s shallot, finely chopped (about 1/4 cup)  
2 cloves garlic, minced  
¼ c. Cognac or brandy  
¾ c. heavy cream  
½ c. low-sodium chicken broth  
½ t. ground Melissa’s rainbow peppercorns
1 t. Dijon mustard
3 sprigs fresh thyme  
1 T. finely chopped fresh parsley leaves (plus more for garnish)  

Pat the chicken thighs dry with paper towels and season with ½ tsp. kosher salt.  

Heat olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear until golden brown, about 6-8 minutes per side. Transfer to a plate (it won’t be fully cooked yet).  

Reduce heat to medium, add butter, and stir in the shallot and garlic. Cook until translucent, about 1 minute. Remove the pan from heat, add Cognac, then return to medium heat. Simmer, scraping up browned bits, until the Cognac is nearly evaporated, about 1 minute.  

Add heavy cream, chicken broth, crushed peppercorns, Dijon mustard, thyme sprigs, and the remaining ½ tsp. salt. Bring to a rapid simmer, stirring regularly.  

Return the chicken and any juices to the pan. Cook until the sauce thickens to coat the back of a spoon and the chicken is cooked through, about 6-8 minutes.  

Remove thyme stems, stir in chopped parsley, and garnish with more parsley. Serve with lemon wedges for a bright finish, if desired.

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Classic Heinz 57 Meatloaf

 

 There’s something deeply comforting about a classic meatloaf, isn’t there? It’s the kind of dish that brings back memories of family dinners, cozy evenings, and the promise of delicious leftovers. Over the years, I’ve tweaked and tested countless meatloaf recipes, and I’m thrilled to share my perfected version of the Classic Heinz 57 Meatloaf. This recipe is the culmination of decades of experimentation, resulting in a loaf that’s moist, flavorful, and holds together beautifully for slicing. Whether served hot with mashed potatoes or cold in a sandwich the next day, this meatloaf is a crowd-pleaser that never fails to impress.

 What makes this meatloaf stand out is the balance of flavors and texture. The Heinz 57 steak sauce adds a tangy, slightly sweet depth that elevates the dish without overpowering it. Combined with Italian breadcrumbs for structure, Melissa’s shallots for a subtle oniony bite, and a touch of smoked salt for that extra umph, every bite is packed with flavor. The secret to its perfect sliceability lies in a unique technique—dropping the meat mixture to remove air pockets—and letting it rest before and after baking. Trust me, these steps make all the difference!

This recipe is also incredibly versatile. It’s a fantastic make-ahead meal, as it freezes beautifully, and the leftovers (if you have any!) are just as delicious in a sandwich with a smear of Grey Poupon (Classy, no?). Whether you’re cooking for a weeknight dinner or prepping for a gathering, this meatloaf is easy to whip up and guaranteed to satisfy.

Classic Heinz 57 Meatloaf

1 large egg, lightly beaten
1 c. Italian breadcrumbs
½ c. finely chopped Melissa’s shallots
½ c. whole milk
8 T. Heinz 57 steak sauce, divided
½ t. smoked salt
Freshly ground black pepper, to taste 
1½ pounds lean ground beef (85% lean recommended)

Lightly spray an 8” x 4” loaf pan with nonstick cooking spray (e.g., PAM); set aside.

In a large mixing bowl, whisk the egg until smooth. Add the breadcrumbs, chopped shallots, milk, 6 tablespoons of Heinz 57 steak sauce, smoked salt, and a generous pinch of black pepper. Whisk until fully combined.

Wearing kitchen gloves to keep things clean, add the lean ground beef to the bowl. Gently mix with your hands until the ingredients are evenly distributed. Avoid overmixing to keep the meatloaf tender.

To ensure a firm, sliceable texture, lift the meat mixture about 10 inches above the bowl, release it, and let drop it back in. Repeat 10 times. This step removes trapped air, helping the loaf hold together.

Press the mixture evenly into the prepared loaf pan. Cover and refrigerate for 1 hour to let the flavors meld and the loaf firm up.

Preheat your oven to 350°F. Remove the meatloaf from the refrigerator and brush the top with the remaining 2 tablespoons of Heinz 57 steak sauce for a glossy, flavorful crust. Bake for 1 hour, or until the meatloaf pulls away from the sides of the pan and reaches an internal temperature of 160°F.

Let the meatloaf rest in the pan for 10 minutes before slicing. This helps it retain moisture and makes slicing easier. Serve hot with your favorite sides, or cool completely for sandwiches or freezing. 

TIPS:
Use lean ground beef (85% lean — I cannot emphasize this enough) to balance flavor and texture without excess grease. 
For sandwiches, slice the cooled meatloaf thinly and pair with mustard, mayo, or even a bit more Heinz 57 sauce. 
To freeze, wrap the cooled, unsliced loaf tightly in plastic wrap and then foil. Store for up to 3 months. Thaw in the fridge before reheating. 

This Heinz 57 Meatloaf is more than just a recipe—it’s a tradition in the making. Its ease, versatility, and unbeatable flavor make it perfect for busy weeknights, family gatherings, or meal prep. Plus, who can resist those cold meatloaf sandwiches the next day? Try it once, and I bet it’ll become your go-to meatloaf recipe too!

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