Coca-Cola Caramelized Onions

 

When I was a little girl, supermarkets had cozy restaurants inside, like “The Station” at Schnuck’s market. They weren’t fancy, but I loved the table service or sitting at the counter. Going out to eat was a treat, especially when my dad was out of town. My mom and I would head to The Station for dinner. One night, we sat at the counter, and Mom stepped away to grab something from the store, leaving me to order. She wanted a Reuben, and I chose a cheeseburger with pickle and onion, just the way dad liked it. When the waitress, with her pencil tucked over her ear, asked, “Grilled or raw?” I recoiled in horror! Grilled or raw, I thought to myself, who would eat a raw burger? “Grilled!” I blurted, proud of my choice at eight years old. But when my burger arrived topped with limp, grilled onions, my heart sank—those weren’t dad’s crisp, raw onions. Hungry, I took a bite anyway. To my surprise, those grilled onions were heavenly! I’ve been hooked on them ever since. 

Recently, I stumbled across a unique burger recipe topped with caramelized onions, the unique twist was that they were Coca-Cola caramelized onions—yes, you read that right! The soda adds a sweet, tangy depth that elevates any burger. It takes a bit of time, but it’s simple and so worth it. If you want the recipe for the entire burger, you can find it here. If, like me, you’re just interested in the onions, the recipe is below.Coca-Cola Caramelized Onions

4 Melissa’s sweet onions

1 T. olive oil

2 t. kosher salt

½ t. freshly ground black pepper

1 c. Coca-Cola (NOT diet. I cannot emphasize this enough.) 

Peel onions and slice into ¼-inch rounds. Separate into rings.

 Heat a large skillet over medium heat. Add olive oil, onions, salt, and pepper. Stir to coat onions evenly.

 Cook, stirring occasionally, for 15 minutes until onions are translucent and soft.

 Pour in Coca-Cola and stir. Cook for another 15-20 minutes, stirring occasionally, until onions are browned, caramelized, and most liquid is gone.

 Remove from heat. Serve warm atop your favorite burger.

 These onions are sweet, savory, and perfect for jazzing up any meal. Try them—you won’t be disappointed! 

The St. Louis Gerber Sandwich – A Cheesy, Toasty Discovery

 

As a St. Louis native, I pride myself on knowing the ins and outs of our city’s food scene—especially when it comes to Provel cheese, the gooey, melty hallmark of St. Louis cuisine. If you don’t love Provel, are you even a true St. Louisan? So, imagine my shock when I stumbled across the Gerber Sandwich, a local specialty I’d never heard of despite my deep roots in the Gateway City. This open-faced, cheesy delight, born in 1973 at Ruma’s Deli and named after customer Dick Gerber, who crafted it in the deli’s kitchen, is a true St. Louis gem. Built on crusty French or Italian bread, slathered with garlic butter, piled with ham and Provel cheese, sprinkled with paprika, and baked until golden and bubbly, it’s the ultimate comfort food. Provel’s unique blend of provolone, Swiss, and cheddar gives it that signature gooey texture, though some jokingly call it the “best use of the worst cheese.”

This Gerber Sandwich is a love letter to St. Louis comfort food—simple, satisfying, and packed with local pride. This sandwich is a regional staple, and I’m kicking myself for missing it all these years! Whether you’re a fellow St. Louisan or just curious about our quirky cuisine, give it a try and join me in celebrating this cheesy delight! Gerber Sandwich

 1 loaf French or Italian bread, sliced into 4 equal sections and halved lengthwise

4 T. unsalted butter, melted

2 cloves garlic, minced (or 1 t. garlic powder)

1 t. Italian seasoning (optional)

¾ lb. deli ham, thinly sliced

8 oz Provel cheese, sliced or shredded (substitute with provolone or a 1:1:1 mix of provolone, Swiss, and mozzarella)

Paprika, for sprinkling

 Preheat oven to 400°F.

Mix melted butter with minced garlic and Italian seasoning (if using) in a small bowl.

 Place bread halves cut-side up on a baking sheet. Brush generously with garlic butter. 

Layer ham slices evenly over the bread. Top with Provel (or substitute cheese) and sprinkle lightly with paprika.

 Bake for 8-15 minutes, until cheese is melted, bubbly, and slightly golden.

 Serve open-faced, hot from the oven for the best texture.

Notes

Cheese Substitutions: Provel is a St. Louis exclusive, but a provolone-Swiss-mozzarella mix works if you can’t find it.

Store leftovers in an airtight container in the fridge for 2-3 days. Reheat at 350°F for best results.

 Add honey Dijon for a tangy twist or try Black Forest ham for extra flavor. 

My Experience

 As a lifelong St. Louisan, I’m no stranger to Provel’s creamy, smoky charm—it’s practically a rite of passage here. But discovering the Gerber Sandwich felt like uncovering a hidden treasure in my own backyard. How had this cheesy, toasty masterpiece escaped me? The first bite was a revelation: the garlicky bread, the savory ham, and that melty Provel created a flavor explosion that was both nostalgic and new. It’s the kind of dish that makes you want to gather friends, crack open a cold one, and savor every bite. If you’re a Provel lover like me, this sandwich is your new go-to. And if you’re not? Well, this might just convert you.

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Copycat Popeye’s Blackened Ranch Dressing

 

Love Popeye’s’ bold, zesty Blackened Ranch? This copycat recipe brings that smoky, creamy, and slightly spicy flavor to your kitchen. I’ve tweaked it to fit my taste and pantry, and I’m thrilled to share the results. Perfect for dipping fries, drizzling on salads, or spreading on sandwiches, this dressing is a must-try.

Popeye's’ Blackened Ranch has a unique kick that transforms any dish. The original recipe packs some heat, but I cut the cayenne pepper in half to make it less spicy for me. I also swapped dried chives for instant minced onions since I didn’t have dried chives and wanted to avoid fresh herbs, which can make dressings spoil faster. The result? A creamy, tangy, and smoky ranch that’s just as crave-worthy as the original.Copycat Popeye’s Blackened Ranch Dressing

 ¾ t. dried parsley

¼ t. dried dill

½ t. dried minced onions

2 t. onion powder

¾ t. garlic powder

¾ t. kosher salt

¼ t. freshly ground black pepper

1 t. smoked paprika

¼ t. cayenne pepper

1 T. buttermilk powder

1 t. apple cider vinegar

1 c. mayonnaise

½ c. buttermilk

Combine all ingredients in a small bowl and stir until well mixed. Cover and let rest for at least 30 minutes to let the flavors blend.

 Store leftovers in an airtight container in the refrigerator for up to 10 days.

Try this Copycat Popeye’s Blackened Ranch and let me know how it turns out! It’s a fridge staple for me, and I bet it will be for you too.

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Pepper Steak – A Quick, Delicious, Company-Worthy Dish in 45 Minutes

 

If you’re looking for a meal that’s equal parts flavorful, fast, and fancy enough to impress guests, look no further than this easy Pepper Steak recipe. This dish is a weeknight hero and a dinner party star, blending tender sirloin, vibrant peppers, and a savory sauce that comes together in under an hour. With minimal prep and a handful of ingredients, it’s a recipe that delivers maximum flavor with minimal fuss.

This recipe is a lifesaver for busy evenings. From start to finish, it takes about 45 minutes, and most of that is hands-off simmering. It’s also incredibly versatile—serve it over fluffy rice for a cozy family meal or over noodles for a more elegant presentation when hosting friends. The vibrant red peppers and glossy sauce make it look as good as it tastes, so it’s sure to wow your guests without chaining you to the kitchen.Pepper Steak

 1 1½-lb. sirloin steak

Smoked paprika

2 T. butter

Garlic salt, to taste

10 oz. water

1 t. Jameson Beef Soup Base

1 large yellow onion, sliced thin

1 large red bell pepper, sliced thin

2 T. cornstarch

¼ c. brewed coffee

1/2 T. brown sugar*

2 T. soy sauce

2 T. low-sodium soy sauce

 Slice sirloin into ¼ inch strips and sprinkle with paprika. (It helps, I think, to have the steak partially frozen for easy slicing.) Melt butter in a 10” skillet over medium high heat.

Brown meat in butter; sprinkle with garlic salt and slowly pour in water and beef soup base. Cover and simmer for 30 minutes.

Slice onion and pepper into thin strips. Add to meat and simmer for 5 minutes. Mix cornstarch, coffee, brown sugar (if using), and soy sauces, and add to meat mixture. Simmer until sauce thickens slightly, 1-2 minutes. Serve over noodles or rice. Makes 4 servings.

*I like my pepper steak with a touch of sweetness. If you don’t, leave this out.

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Toasted Marshmallow Syrup

 

As I’ve grown older, I’ve embraced certain rituals that bring comfort and joy to my daily routine. One of my favorites is my afternoon reward: a refreshing cold brew coffee paired with a small treat. Depending on the day, that cold brew might get a splash of something special. I’m not usually one for sweet coffee, but a recipe for toasted marshmallow syrup I stumbled across on Instagram caught my attention. After trying it, I’m hooked! This syrup is delightfully easy to make and adds a cozy, nostalgic flavor to my coffee.

Toasted Marshmallow Syrup

2 c. mini marshmallows
1 c. granulated sugar
1 c. water
1 t. vanilla extract

Preheat your toaster oven to the “broil” setting. Spread mini marshmallows on a lightly greased piece of foil (I used a quick spray of Pam to prevent sticking). Keep a close eye on them, as they can burn quickly. Broil for about 2–3 minutes until golden brown and toasty.

In a medium saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves completely. Add the toasted marshmallows to the saucepan. Stir continuously until the marshmallows melt into the mixture, creating a smooth syrup.

Remove from heat and strain the syrup to remove any small marshmallow bits. Stir in the vanilla extract.

Let the syrup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to two weeks—if it lasts that long!

This toasted marshmallow syrup transforms my cold brew into a decadent treat, perfect for savoring during a midday break. Whether you’re having a tough day or just want to elevate your coffee game, this recipe is a must-try. Enjoy!

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Fresh and Vibrant Israeli Salad

 

If you’re craving a dish that’s light, refreshing, and bursting with flavor, look no further than the Israeli Salad. Ready in under 20 minutes and packed with nutrient-rich vegetables and heart-healthy olive oil, this iconic dish is a cornerstone of Israeli cuisine, celebrated for its simplicity and vibrant ingredients. Known for its finely chopped vegetables and zesty dressing, Israeli salad is a versatile side dish or breakfast staple, often enjoyed with warm pita, falafel, or shawarma.

The beauty of Israeli salad lies in its adaptability and ease of preparation. Whether served at room temperature for maximum flavor or chilled for a refreshing bite — I prefer mine chilled — , this salad is perfect for any occasion—be it a summer barbecue, a casual lunch, or a healthy snack.

Israeli Salad

For the Salad:
1 lb. cucumbers, diced
1 lb. fresh ripe tomatoes, seeded and diced
1 pkg. Melissa’s mini peppers
½ c. minced fresh parsley

For the Dressing:
2 T. extra virgin olive oil
Juice of 1 lemon
¼-½  t. kosher salt

Slice each cucumber in half lengthwise. Cut each half into 2 long, thin strips (4 strips total per cucumber). Dice them into small pieces. If you prefer a seedless salad, scoop out the cucumber’s seed-filled center before dicing. Place the diced cucumbers in a large mixing bowl.

Remove the stem end of your mini pepper, slice it in half, and slice each half into 3-4 thin strips. Dice those strips into small pieces.

To the bowl, add the diced tomatoes, and minced parsley.

In a small bowl, whisk together olive oil, lemon juice, and kosher salt until emulsified.

Drizzle the dressing over the vegetables. Toss gently until everything is well coated.

Serve immediately at room temperature for the best flavor, or chill for 15–20 minutes for a refreshing twist. Enjoy as a side dish, stuffed in a pita, or on its own!

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Better Than Starbucks Pumpkin Scones

Like everyone else, when fall comes (And, boy, is it here! We had frost this morning!), I pretty much embrace pumpkin spice everything. In fact, this has become such a big thing around here that, the last time I went shopping, I noticed my local market had an entire end-cap full of nothing other than pumpkin spice items, from baking chips, to cereals, to marshmallows, to sweetened condensed milk (and just between you and me, that kind of makes my stomach turn).

Recently I saw a recipe for a copycat of Starbucks' Pumpkin Scones. Ever since buying a frother (this one), I no longer go to Starbucks, because I’ve found that I can make my own delicious coffees, cappuccinos, lattes, and mochas at home, much better, and much cheaper, not to mention that I can drink them while wearing my PJs. I thought the perfect accompaniment to this morning’s latte was a pumpkin scone, so I made some.

I adapted this recipe from one that I found online, adding a bit more in the spice department, and changing the directions a bit to make the process less cumbersome. The results were sensational! These have loads of flavor, a tender crumb, and unlike some scones tend to be, aren’t a bit dry. You must make these a part of your pumpkin spice plan for the season. 

Better Than Starbucks Pumpkin Scones

2 cups flour
1/3 cup dark brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1 stick cold, unsalted butter, cut into cubes
1/2 cup pumpkin purée (not pumpkin pie filling)
3 tablespoons whole milk
1 large egg
2 teaspoons vanilla extract

For the glazes

2 cups confectioners' sugar
1/4 cup whole milk

1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of freshly grated nutmeg

Preheat oven to 400°. Line a baking sheet with parchment paper or a Silpat; set aside

In the work-bowl of a food processor place flour, sugar, baking powder, baking soda, spices, and salt. Pulse to blend. And cold butter, and process until it resembles coarse meal.

In a medium bowl, whisk together pumpkin purée, milk, egg, and vanilla. Pour mixture over dry ingredients, and process until a soft dough forms.

On a lightly floured surface, knead dough 3 to 4 times until it comes together. Roll dough into a 10” x 7” rectangle, about 3/4 of an inch thick. Cut rectangle in half lengthwise, then cut into two even pieces crosswise, making four rectangles. Cut each rectangle into two triangles, yielding eight triangles. Place scones onto prepared baking sheet, and bake for 12 to 14 minutes, or until a tester inserted in the center comes out clean.

For the glazes, combine confectioners’ sugar and milk. Whisk until smooth. Poor HALF of the glaze into a shallow bowl. When scones are done, cool for 10 minutes, then dip, face down, into the glaze, placing them onto a rack to continue to cool. To the remaining glaze, add the spices, and whisk to combine. After the first glaze is set, drizzle the spice glaze on top of it. (I used an icing bottle for this). Allow glazes to set before serving.

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If you prefer muffins to scones, you will love these Pumpkin Crumb Muffins.

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Full Plate Thursday

Thursday Favorite Things

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Slow Cooker Chinese Beef and Bok Choy

In addition to February being the month in which we celebrate Valentine's Day, it's also the month of Chinese New Year, celebrated this year on February 16th. Considering how much I love Chinese food, I have to wonder why I haven't celebrated this holiday much in the past. I plan to remedy that this year with Asian table settings, and trying lots of new Chinese dishes. First up is this easy and delicious recipe for Chinese beef and bok choy made in my favorite appliance, the slow cooker. I've adapted it from one that appeared in Food Network magazine. Naturally, my version is much better!

Your house will smell wonderful while this is cooking, the meat will be fork tender, and the flavor sublime. If you have a large enough crockpot you can double this recipe to allow it to serve six.

Slow Cooker Chinese Beef and Bok Choy

Adapted from Food Network Magazine.

4 leeks, (white and light green parts only), trimmed, halved lengthwise, cut into 1" pieces
2 large cloves garlic, minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, seeded and thinly sliced
3 tablespoons flour
1 1/2 pound beef chuck roast, trimmed of fat
1/4 cup hoison sauce
1/4 cup rice wine
3 tablespoons soy sauce
2 tablespoons packed light brown sugar
2 heads Melissa's baby bok choy, sliced crosswise into 2 inch pieces
White rice for serving

Combine the leeks, garlic, ginger, and jalapeño in a 7-quart slow cooker; toss together with hands. Sprinkle flour on top, and toss once more to coat. Nestle meat in among the vegetable mixture. In a small mixing bowl whisk together the hoisin sauce, rice wine, soy sauce, brown sugar, and 1/3 cup warm water; pour over the meat and vegetables.

Cover and cook on low 7 1/2 hours. Remove meat to a cutting board and thinly slice against the grain. Return meat to the slow cooker along with the bok choy. Increase the heat to high and cook until the bok choy wilts, about five minutes. Serve with rice.

Makes 4 servings

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Haystacks & Distressing Days

When I was a little girl, and when I was good (which, let's face it, was pretty darned often, I was a gem of a child), my mother used to make haystacks for me. I loved the chocolate and the crunch, and particularly loved that there was no baking and I could help out. The waiting for them to harden was often more than I could bear, but it was well worth it for the end result. I was thinking about these the other day when I was making another family favorite, Oriental Beef Casserole, lamenting the fact that I'd purchased a gigantic bag of chow mein noodles in order to take advantage of a sale.

So, in my continuing celebration of National Candy Month, today I made haystacks. I remember them being very sweet in my youth, largely, I think because of the overwhelming sweetness of the butterscotch chips. So I decided to make mine with semisweet chocolate chips alone, and add some brickle bits to get added crunch, and a bit of a toffee taste, without being cloying. Can you say winner? These are great. Now I'm thinking I may just need another bag of these noodles.

This is a great candy to make with the kids during the summer. Keep them in the fridge for a cool and crunchy snack.

There are variations to suit all tastes, so consider replacing the toffee bits with cocoa nibs, crumbled Clean Snax, mini chocolate chips, crushed espresso beans, or a special addition of your own.

Haystacks

1 cup semisweet chocolate chips

1/2 cup chow mein noodles

1/2 cup salted peanuts

2 tablespoons brickle bits

In a medium-sized microwave-safe bowl, melt chocolate and butterscotch chips, at 30-second intervals, stirring after each, until smooth. Stir in chow mein noodles, peanuts, and brickle bits until well coated.

Drop by rounded tablespoonfuls onto a waxed paper or Silpat-lined baking sheet. Refrigerate for 2 hours or until set. Yield: 8 clusters. Feel free to double, triple, quadruple…you get the picture.

I am taking a bit of a blog break. Thanks to the many of you who have written me notes and messages asking if I am all right.  Yesterday, Mr. O-P entered Hospice Care. It was a tough day. He has been ill for nearly three years now, and it has been a difficult road for us both. I need to take a bit of a break in order to get sleep. This week I have only had a combined 6 hours and am literally stumbling from exhaustion. I have also managed to lose 14 pounds in the past two weeks, so obviously I am not cooking or eating my good food.

As things settle, I will return. This blog and the entire blogging community have been great solace to me, and I find such peace and comfort in taking part.

Love to all and keep us in your thoughts and prayers.

This post is linked to: Full Plate Thursday, Simple and Sweet Fridays, and Foodie Friday & Everything Else

Irish Mist Chicken

 

The dish that you see here is one that I first made in 1979 when I was married to husband number one. It’s an easy and tasty chicken dish, perfect for working couples, and not dissimilar to the recipe for Company Chicken that is also on this site. We made it three times during that year, and that’s the last time I had it until yesterday. The reason is that my husband had been given a bottle of Irish Mist as a Christmas present. We knew nothing about Irish Mist, so I used it up by making the various recipes that were found in the tiny little booklet affixed to the neck of the bottle. Most of the recipes were forgettable (I remember a particularly insipid cake), but we did like this chicken. I’m not so sure if I liked the taste the best, or if I liked how easy it was to make, but I digress. When the bottle had been used up, we decided to get another one to keep on hand so we could make the chicken again. It was at this point that we priced bottles of Irish Mist and decided that it was too rich for our then meager budget and I never had it again.

During a recent sleepless night, I started thinking about that chicken. I’m sure that most of you don’t think about food when you can’t sleep, but I do. I began to wonder about that recipe, and was pleased to find it via a Google search. At the time that I first made it, it was called “Irish Mist-ery” Chicken, but I found it as Irish Mist Chicken on   Cooks.com. Then I wondered if Irish Mist even existed anymore, and come to find out, it does indeed; I managed to pick up the last bottle at the local market. I adapted the recipe slightly based upon what I had on hand, and enjoyed not only the tasty chicken, but those fond memories of youthful experimentation in the kitchen.

If you’re looking for something Irish for St. Patrick’s Day, but don’t care for corned beef, why not give Irish Mist Chicken a try?

 Irish Mist Chicken

4 slices Black Forest deli ham
2 whole boneless chicken breasts, cut in half
10 oz. can cream of mushroom soup
2/3 c. sour cream
½ c. Irish Mist Honey Liqueur
4 oz. cremini mushrooms, sliced

Preheat oven to 350ºF.

 Arrange slices of ham in the bottom of an 8 x 8 inch baking dish (I recommend this one because it’s green and so perfect for St. Patrick's Day). On each slice of ham, place a chicken breast half. Mix remaining ingredients and spoon over chicken, covering completely. Bake, uncovered, for 1½  hours. Serve over wild rice.

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This post is linked to:

Fabulous Friday

Simple and Sweet Fridays

Foodie Friday & Everything Else

What To Do Weekend 
Weekend re-Treat

Simple Saturdays

Saturday Sparks

Bouquet of Talent Saturday