When it comes to dinners that are lightning fast but still feel luxurious, Pesto Salmon is the way to go. Topped with a homemade parsley pesto with crunchy pine nuts, this dinner takes just 20 minutes from start to finish!

Pesto Salmon

The magic of this pesto salmon is in the contrast between the rich, buttery salmon and the incredible nutty pesto spread on top. This pesto hits above its weight class, with the earthy flavors of parsley, the toasted pine nuts, and hints of parmesan and garlic. It’s one of those dishes where texture, aroma, and taste are all balanced in harmony.

I love pesto, though I don’t cook with it all that often. Mainly this is because I really enjoy getting to make my own. Some days, I can’t afford the time. But, with this baked salmon, you have time for both. Parsley pesto is a little milder than basil pesto, and that’s what I chose to use here. You can use whichever you prefer.

Pesto Salmon Recipe

I’ve cooked fish with variations of this pesto and pine nut topping quite often for my boys. They love it. And, so do I. So, if you’re looking to make this recipe yours, there are also a few ways I like to change it up from time to time.

• Mince up a tsp of cilantro or arugula to add a subtle citrusy or peppery flavor to the topping.
• Add in some chili flakes for gentle heat. You can also drizzle some hot sauce before serving, but you’ll want to be careful to make sure the flavors are a good match.
• Sprinkle the salmon filets with some crushed toasted pistachios. This adds some gorgeous visuals and will bring out the crunch big time.

If you do adapt the recipe, be sure to tell me what you changed and how it turned out. I look forward to hearing from you!

This Parsley Pesto delivers so many of the things I love about traditional basil pesto, but with a slightly more subtle flavor profile. It’s creamy, herby goodness with hints of Parmesan and garlic, and just the right amount of nutty texture.

Parsley Pesto

I really like parsley pesto because it invites a little curiosity. This pesto uses all the other ingredients you’d expect: olive oil, finely grated cheese, and minced pine nuts and garlic. But the parsley adds an unexpected twist. And, I like that the flavor of parsley is a little less in your face, compared to basil.

Most people don’t realize that you can make pesto with other herbs. But, you totally can (and in my opinion, should) try each of your favorite herbs in a pesto sauce. Maybe you’ll find one you like better, too!

Parsley Pesto Recipe

Traditional Italian pesto is ground by hand in a mortar and pestle (pesto comes from the word pestare, “to crush”). But, you can also use a food processor to speed the mixture along, like I did for this parsley pesto recipe. Look at us, just breaking ALL the rules!

If you’re using a food processor like me, be careful not to overmix the ingredients. You should only have to pulse it a few times to chop the ingredients. Pulsing the ingredients while you pour the olive oil is intended to incorporate the oil throughout. Not to make a smooth paste. You want a slightly coarse texture to remain at the end.

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Imagine sinking your spoon into a bowl of creamy, savory comfort food heaven—Crock Pot Beef Stroganoff. The slow-cooked beef absorbs every ounce of flavor, making each bite a deep, comforting indulgence.

Tender, melt-in-your-mouth beef slowly simmers in a rich, velvety sauce made with a delicate blend of seasonings, all brought together with tangy sour cream and cream cheese. Perfectly paired with egg noodles or mashed potatoes, this dish offers the ultimate cozy meal that practically cooks itself.

I find it so interesting that so many countries have a stroganoff recipe. It originated in Russia, but in case you missed it, there are versions I’ve had in America, Italy and Cade says it’s a huge deal in Brazil, though their version is much more tomato based with cream. I want to try that way now.

Ingredients for Crock Pot Beef Stroganoff

Beef stroganoff is loaded with flavor and each ingredient adds a layer of flavor needed to make the best stroganoff. Here is a list of everything you’ll need:

• Beef Stew Meat: look for a package labeled as stew meat or grab some chopped sirloin
• Seasonings: Italian Seasoning, Garlic Powder, Kosher Salt and Black Pepper
• Baby Bella Mushrooms: the best part of a stroganoff in my opinion
• Beef Broth: becomes the base of the creamy sauce
• Dijon Mustard: adds flavor and helps tenderize the beef
• Worcestershire Sauce: adds rich umami flavor
• EZ Gel by Cornaby’s: used to thicken the sauce, cornstarch can also be used
• Cream Cheese: adds richness and creaminess to the sauce
• Sour Cream: adds creaminess and a little tang to the sauce
• Egg Noodles: any type of pasta can be used or mashed potatoes
• Fresh Thyme and Parsley: adds a pop of freshness

The measurements and details for all the ingredients can be found in the recipe card at the end of the post.

How to Make Slow Cooker Beef Stroganoff

This crock pot beef stroganoff recipe is one of the easiest stroganoff recipes you’ll ever make and the meat turns out tender and juicy every time. Serve with fresh or store bought egg noodles for the ultimate family dinner. Here are steps for making this simple crockpot recipe:

1. Prep: Lightly grease a slow cooker with nonstick spray.
2. Season the Meat: Add stew meat to the crock pot and sprinkle with all the seasonings and then toss to combine.
3. Cook: Add the mushrooms, beef broth, Dijon mustard, and Worcestershire sauce. Place the lid on the slow cooker and cook on low for 7-8 hours.
4. Thicken the Sauce: Thirty minutes before serving, remove 1/2 cup of the broth and whisk in the EZ Gel or cornstarch. Slowly pour the mixture into the slow cook

Is there anything more American than sitting down to a feast with multiple pounds of meat on the table for each person? Turkey leftovers are real. But, they aren’t a problem, at my house! We use it up in sandwiches, salads, and now the most incredible Turkey Quesadilla. Crispy edges, gooey cheese, tender meat… you know the drill.

Turkey Quesadilla

I can’t remember the first time I blogged a quesadilla. It was probably during the time when I was writing my first cookbook. Talk about being absolutely overwhelmed! Simple and easy lunches were what I survived on amidst the seemingly endless rounds of recipe development, photography days, and writing, writing, writing.

Today, I made a turkey quesadilla for lunch, but not because I was pressed for time. Now, quesadillas just feel like an easy treat. They’re ridiculously simple, since nailing down the process. Cheese and a tortilla with the fillings I want? Who says no to that kind of lunch? Not me. Not today, at least!

And, they make it so easy to use up your leftovers. Any time I have chicken or turkey or steak that didn’t get eaten on the first go round, I shove them into a grilled and gooey quesadilla for lunch. It turns what might otherwise be ordinary or lackluster “leftovers” from the fridge into a small joy.

Speaking of leftovers, I have been loving this winter salad, lately with all of its crunchy, seasonal veggies. All that texture made it the perfect accompaniment to a cheesy turkey quesadilla. And, because it has a vinaigrette dressing, the flavors are well balanced, too!

Turkey Quesadilla Recipe

I use shredded Monterey jack cheese in this turkey quesadilla recipe. And, I think the subtle flavors are perfect to let the turkey take center stage.

Recipes are born all the time. But, recipes that are born in hard times? They’re special, like this depression-era Crazy Spice Eggless Cake. Creative bakers figured out how to put a tasty dessert on the table, even without the eggs and butter we so easily take for granted.

One of my readers shared this cake with me, straight from her family’s recipe card. And, I’m so glad she did! The crumb is wonderfully moist, and the spices are warm enough for the coldest winter night. I’m going to make it again, and the eggs can just stay jealous in the fridge.

Eggless Cake

I’m willing to bet that if you could peek inside your grandmother’s recipes, you would find something like this eggless cake recipe. I’ve seen them called wacky cake, depression cake, war cake, and crazy cake. And, I make a chocolate crazy cake, myself.

My foray into making cake without eggs was simply the result of my curiosity and not personal hardship. But, for millions of bakers during World War I, the Great Depression, and World War II, finding a ready supply of eggs and butter was simply not feasible. Traditional baked desserts were a luxury, and this kind of “crazy cake” helped make it possible for even the families who were often going without to occasionally enjoy a sweet treat.

Cake without Eggs

You’d be amazed at how good this cake tastes. This is not some awfully dense brick of dough that’s been given a dusting of sweetener and called cake. I’m telling you, this cake has a moist and fluffy crumb that just shines with a rich and creamy frosting.

Don’t be startled by the vinegar in this recipe, either! You don’t taste it at all. It reacts with the baking soda to create an acid-base reaction (remember those science fair volcanoes?) which is what makes the cake rise without any eggs or baking powder.

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