March can be a funny month. Technically it’s spring… but outside it still feels like winter decided to overstay its welcome. Grey skies, chilly mornings, and just enough drizzle to make you want to stay indoors with the heater on.
Honestly? I don’t hate it.
There’s something quietly luxurious about a day when the only agenda is cooking something slow, cozy, and soul-warming while a movie plays in the background and the kitchen fills with the smell of something simmering on the stove.
One November several years ago for my birthday, my mom gifted me a gorgeous Wolfgang Puckcast-iron enamel braising pan, and I had been waiting for the perfect excuse to christen it with a big, bubbling pot of comfort food when I first made it. But since it’s St. Patrick’s Day today – I’m bringing this fav recipe back!
Enter: Irish Stout Beef Stew.
Deep, rich, hearty, and exactly the kind of thing that makes a gloomy day feel like a warm hug.
I started with chunky cubes of beef chuck, browned until golden and caramelized.
Then came the aromatics—sweet onions and garlic sizzling in the pan—followed by carrots, potatoes, tomatoes, and a jar of Williams-Sonoma Beef Stew Braising Sauce, which brings a delicious blend of spices like cumin, paprika, curry, roasted red peppers, and chiles.
And of course… the magic ingredient.
A bottle of dark Irish stout beer. Guinness is my favorite here—it adds a deep, malty richness that transforms a simple stew into something truly special.
Everything goes into the pot, slides into the oven, and after a few hours of slow braising the result is exactly what winter cooking should be:
A big pot of savory, hearty, melt-in-your-mouth goodness.
Serve it with thick slices of rye bread or Irish brown bread, plenty of butter (Kerrygold, always), and maybe another glass of stout.
Because if you’re going to stay in… you might as well stay in well.
theartfulgourmet
The Coziest Irish Stout Beef Stew (Slow-Braised with Guinness)
Rich Irish stout beef stew braised with Guinness, carrots, and potatoes. A cozy winter comfort food recipe perfect with rye bread or Irish brown bread.
4Roma tomatoes, finely chopped in a food processor
2cupsbaby carrots or large carrot chunks
6Yukon Gold potatoes, quartered into chunks
1pkgfrozen baby peas
1/4cupstarch or roux thickener mixed with water (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Rye bread or Irish brown bread, for serving
Equipment
1 Dutch Oven
Method
Preheat oven to 350°F. Heat 2 tablespoons canola oil over medium-high heat in a large cast-iron enamel braising pan or Dutch oven.
Dredge the beef cubes in seasoned pan-searing flour. Brown in the hot oil for about 5 minutes, turning to brown all sides. Remove with a slotted spoon and set aside.
Add sliced onions to the pan with the remaining 2 tablespoons oil and sauté about 5 minutes, until softened. Add minced garlic and cook 1 minute more.
Add Worchestershire sauce and the Irish stout beer, stirring and scraping the pan to release the browned bits. Add the beef broth and simmer for a few minutes.
Return the beef to the pot. Add chopped tomatoes, carrots, potatoes, the Beef Stew Braising Sauce, and salt and pepper to taste. Bring to a boil.
Cover and transfer the pot to the oven. Braise for 1 hour.
Remove the pot from the oven, stir, and reduce oven temperature to 300°F.
If the stew needs thickening, stir in the starch or roux slurry until desired consistency is reached. (You can also mash a few potatoes to naturally thicken the stew.)
Return the pot to the oven and braise 30 minutes to 1 hour longer.
Add the baby peas during the last 5 minutes of cooking.
Remove from oven and let the stew rest 15–20 minutes on the stovetop to thicken slightly before serving.
Serve with rye bread or Irish brown bread, plenty of Irish butter (Kerrygold is my favorite), and a glass of Guinness or your favorite dark beer.
Notes
This rich Irish stout beef stew is the ultimate cozy comfort food. Tender beef chuck slowly braised with Guinness, carrots, potatoes, and savory spices in a Dutch oven until melt-in-your-mouth delicious.Perfect for chilly nights, St. Patrick’s Day dinners, or anytime you crave a hearty homemade stew.✔ Easy slow braise method ✔ Deep flavor from Irish stout beer ✔ Classic comfort food recipe
Recipe Tips
• Use chuck roast for the most tender stew meat. • Guinness stout adds deep flavor but any dark stout works well. • Mash a few potatoes into the broth for a naturally thicker stew.
Storage & Reheating
Refrigerator: Store in an airtight container up to 4 days. Freezer: Freeze up to 3 months. Reheat: Warm gently on the stovetop with a splash of broth.
Nutrition (Approximate)
Calories: ~420 per serving Protein: 32g Carbohydrates: 28g Fat: 18g
📥 Download the Printable Recipe
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Click on the print button on the recipe card above for Irish Stout Beef Stew so you can easily cook it again anytime,
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Cooking through the decades, one groove at a time.
Welcome back to Groovy Eats, where we turn up the vinyl, tie on a vintage apron, and cook our way through the soundtrack of our lives. Season 1 is all about the 1970s — a decade of harmony, highway dreams, red-sauce Italian, and radio hits that still make us roll the windows down. Today, we’re heading all the way back to March 1975 — Southern California, with the Eagles at Table 4 at Dan Tana’s– vodka tonics clinking, Chicken Parmigiana and spicy pasta around the table, and a little acoustic ballad climbing the charts.
The Rise of the SoCal Sound
In the early 1970s, Los Angeles wasn’t just a city — it was a vibe.
Laurel Canyon singer-songwriters were blending folk, country, and rock into something warm, introspective, and radio-ready.
At the center of that movement were Don Henley and Glenn Frey, the heartbeat of the Eagles. Alongside Bernie Leadon, Randy Meisner, and soon-to-join Don Felder,
they created harmonies so tight and melodies so golden they practically smelled like Pacific Coast Highway salt air.
They weren’t alone. The mid-70s California scene was alive with: Jackson Browne, Joni Mitchell, J.D. Souther, Linda Ronstadt, Fleetwood Mac and The Doobie Brothers – renowned mid-70s California artists that shaped the scene for what we now call the “California Sound”
— intimate lyrics, polished production, and rich harmonies that made you believe in open roads and second chances.
With their brilliant fusion of country, bluegrass, and rock, the Eagles define the sound of Los Angeles in the ’70s.
As one Eagles biography put it: “LA was a town built by dreamers.”And these guys? They were building the soundtrack to that dream.
March 1, 1975 – A Breakthrough Moment
On February 25, 1975, “Best of My Love” reached #1 on the Billboard Hot 100. By March 1, it officially sat at the top.
The song appeared on their 1974 album, On the Border — an album born out of tension, creative clashes, and a desire to shed the “country band” label.
Produced first by Glyn Johns in London — and later completed in LA with Bill Szymczyk — On the Border marked a turning point. The Eagles were moving from country-rock into something bigger. Louder. More radio-dominant. More rock ’n’ roll.
And “Best of My Love”? It was the bridge.
The Meaning Behind “Best of My Love”
Written by Henley, Frey, and J.D. Souther, the song is often mistaken for a sweet wedding ballad.
It’s not.
It’s about love unraveling.
Henley wrote it during a painful breakup with Suzannah Martin, the girlfriend of Don Henley in the early 1970s, whose breakup with him inspired the lyrics to the band’s first #1 hit, “Best of My Love“. Their relationship and subsequent split in 1973/1974 are considered a major influence on the emotional tone of the On the Border album.
The lyrics reflect that quiet realization when two people have given all they can — and it still isn’t enough.
“You see it your way, and I see it mine… but we both see it slipping away.”
There’s melancholy in the melody. Acceptance in the harmonies. And maturity in the restraint.
Even more poetic?
Much of the song was written at Dan Tana’s, the legendary red-sauce Italian restaurant next to The Troubadour in West Hollywood.
Henley later said many of the lyrics came together there —
between vodka tonics, Chicken Parm and bowls of Penne Arrabbiata.
Dan Tana’s – Where the Music Met the Marinara
Dan Tana's Restaurant Hollywood
Dan Tana's Chicken Parmigiana
DanTanas-Eagles
Dan Tana's Restaurant Hollywood
Penne-Arriabatta
Dan Tana's Restaurant Hollywood
Dan Tana's Restaurant
Dan Tana's Restaurant
Dan Tana's Chicken Parmigiana
The Eagles in desert
Dan Tana's Restaurant Hollywood
Dan Tana's Restaurant Hollywood
Dan Tana's Restaurant
Eagles 1975
Dan Tana's Restaurant
Penne-Arriabatta
Dan Tana's
Eagles and Linda Ronstadt
Dan Tana's West Hollywood
Before 1976, Dan Tana’s served only about 25 dinners a night. Then the musicians moved in.
Glenn Frey and Don Henley were regulars at Table 4.
They drank vodka tonics. They observed the couples around them. They scribbled lyrics.
which they were currently writing when “Best of My Love” hit #1 on the charts and released later that year on June 10, 1975.
Dan Tana’s was clubby, dimly lit, discreet. Old-school tuxedoed waiters.
Red booths. Thick marinara. Late nights. Vodka Tonics. Geniuses at work.
And two popular dishes became favorites of their late night songwriting sessions: Chicken Parmigiana and Don Henley”s favorite dish, Penne Arrabbiata.
So of course… we’re making both. 🍗 🍝
The Recipes
🍗 Dan Tana’s–Style Chicken Parmigiana
This old School Italian-American popular dish was served at Dan Tana’s in the mid 70s and still today – the popular Italian restaurant in LA where the Eagles wrote many of their albums and #1 hits like “Best of my Love” and “Lyin’ Eyes”. Eagles sat at table 4 and drank vodka tonics, ate this Chicken Parmigiana and Penne Arriabatta after late nights playing at the Troubadour next door.
The secret? Thin cutlets + sauce on the bottom.
That layering? Pure 1970s Hollywood magic.
“The chicken parmigiana, crisp and annealed under a thick layer of marinara sauce and melted cheese, is exactly what you want when you come to a place like Dan Tana’s…” – Los Angeles Times, Oct 28 2016
theartfulgourmet
Dan Tana's Chicken Parmigiana
This old School Italian-American popular dish was served at Dan Tana's in the mid 70s and still today - the popular Italian restaurant in LA where the Eagles wrote many of their albums and #1 hits like "Best of my Love" and "Lyin' Eyes". Eagles sat at table 4 and drank vodka tonics, ate this Chicken Parmigiana and Penne Arriabatta after late nights playing at the Troubadour next door. The secret? Thin cutlets + sauce on the bottom. That layering? Pure 1970s Hollywood magic.
2cupsmarinara (San Marzano tomatoes, garlic, olive oil, oregano)
Fresh mozzarella,sliced
Vegetable oil for frying
Method
Pound chicken to ¼-inch thickness. Season with salt and pepper.
Dredge: flour → egg → breadcrumbs.
Fry at 350°F until golden (2–3 min per side).
Spread marinara on baking dish. Place chicken on top.
Add sauce to center + mozzarella.
Bake at 400°F (5–10 min), broil to brown.
Plate with sauce underneath to keep crust crisp.
Notes
Recreating the Dan Tana’s experience at home relies on high-quality ingredients and a specific "old-school" layering technique. While they don't publish a formal cookbook, the recipe is based on long-standing descriptions from the restaurant's staff and regular patrons.The key to this version is the thinness of the chicken and the "sauce-on-bottom" plating that keeps the crust from getting soggy.
🍝 Dan Tana’s–Style Penne Arrabbiata
Henley’s late-night staple. “Arrabbiata” means “angry” (and spicy) — and this one has heat.
Base: Plenty of extra virgin olive oil and several cloves of thinly sliced or minced fresh garlic.
The Heat: The key to the “angry” sauce is a generous amount of crushed red pepper flakes (peperoncino) sautéed in the oil with the garlic until fragrant.
Tomatoes: Use canned whole peeled plum tomatoes (preferably San Marzano), crushed by hand or lightly pureed.
Finishing: The penne is cooked until just al dente and then tossed directly in the spicy sauce for the final 1–2 minutes of cooking so the pasta absorbs the flavors. It is often finished with fresh parsley and a dusting of Pecorino Romano or Parmesan.
Spicy. Bold. Perfect with a vodka tonic. Or a glass of red.
Dan Tana’s Style Penne Arrabbiata
This is the "angry" spicy pasta famously favored by Don Henley. Base: Plenty of extra virgin olive oil and several cloves of thinly sliced or minced fresh garlic. The Heat: The key to the "angry" sauce is a generous amount of crushed red pepper flakes (peperoncino) sautéed in the oil with the garlic until fragrant. Tomatoes: Use canned whole peeled plum tomatoes (preferably San Marzano), crushed by hand or lightly pureed. Finishing: The penne is cooked until just al dente and then tossed directly in the spicy sauce for the final 1–2 minutes of cooking so the pasta absorbs the flavors. It is often finished with fresh parsley and a dusting of Pecorino Romano or Parmesan.
1can (28 oz)San Marzano whole peeled tomatoes, crushed by hand
Fresh chopped Italian parsley,for garnish
finely grated Pecorino Romano or Parmesan cheese,for garnish
sea salt and freshly cracked pepper, to taste
Equipment
1 large pot for cooking the pasta
1 large saute pan for cooking the sauce
Method
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant but do not let the garlic brown.
Simmer Sauce
Add the hand-crushed tomatoes (and juices). Simmer on low for 15–20 minutes, stirring occasionally until the sauce thickens and the flavors meld.
Boil Pasta
While the sauce simmers, cook the penne in heavily salted water until it is just al dente (usually 1 minute less than package instructions). Reserve 1/2 cup of pasta water.
Combine
Drain the pasta and add it directly into the skillet with the sauce. Toss well, adding a splash of reserved pasta water if needed to help the sauce coat every noodle.
Serve
Stir in fresh parsley and top with a generous dusting of cheese.
Serve with Chicken Parmigiana, a glass of red wine (or vodka tonic!), some crusty garlic or Italian bread, and Caesar Salad.
Notes
This dish, a favorite of Don Henley, is known for its "angry" (spicy) profile.
Base: Plenty of extra virgin olive oil and several cloves of thinly sliced or minced fresh garlic.
The Heat: The key to the "angry" sauce is a generous amount of crushed red pepper flakes (peperoncino) sautéed in the oil with the garlic until fragrant.
Tomatoes: Use canned whole peeled plum tomatoes (preferably San Marzano), crushed by hand or lightly pureed.
Finishing: The penne is cooked until just al dente and then tossed directly in the spicy sauce for the final 1–2 minutes of cooking so the pasta absorbs the flavors. It is often finished with fresh parsley and a dusting of Pecorino Romano or Parmesan.
The Eagles’ Evolution: From Country to Classic Rock Legends
By 1975, the Eagles weren’t just part of the California Sound — they were defining it.
But success didn’t come without struggle. Creative tensions. Lineup changes. Fame’s pressure. The departure of Bernie Leadon. Later, explosive internal conflicts.
And yet — as Henley once said:
“Your whole life is one long journey… getting there is more important than the journey’s end.”
The search.That was their theme.
A Personal Note :: March 1975
I was only 5 1/2 years old in March 1975, but I do remember what it felt like in my world as a kid back then.
Ballet recitals. Pet Rocks. Slinkies. Bomb Pops. Barbies. Playing on the tire swing hanging from my best friend’s big Willow tree across the street.
Freedom. Discovery. Music drifting through open windows on a lovely Spring day.
Mom and Dad doing card night with their friends on a Friday night, drinks, laughter and fun – I couldn’t wait to be a grown up.
Why This Moment Matters
“Best of My Love” marked the Eagles’ transition from country-rock darlings to mainstream superstars.
And somewhere in West Hollywood, over crispy chicken and spicy pasta, two musicians were simply trying to make sense of love – and life in the fast lane.
If this episode brought back a memory, a melody, or a moment — share it in the comments. What song instantly takes you back to 1975?
Until next time…
Stay groovy. Take it Easy.💋✨
🎥 Watch + Listen + Read
Let’s cook. Let’s listen. Let’s remember. This episode comes to life across the Groovy Eats universe:
FAQ: The Eagles, “Best of My Love” (March 1975) & Dan Tana’s Recipes
What is Groovy Eats Episode 3 about?
Groovy Eats Ep3 | March 1975 explores how the Eagles’ first #1 hit, “Best of My Love,” helped define the SoCal Sound—and recreates two dishes linked to the band’s late-night songwriting era: Chicken Parmigiana and Penne Arrabbiata inspired by Dan Tana’s in West Hollywood.
When did “Best of My Love” reach #1?
“Best of My Love” reached #1 on the Billboard Hot 100 in March 1975 (peak week: March 1, 1975), becoming the Eagles’ first chart-topping single.
Who wrote “Best of My Love” by the Eagles?
“Best of My Love” was written by Don Henley, Glenn Frey, and J.D. Souther.
What is the meaning behind “Best of My Love”?
Although it’s often played as a romantic song, “Best of My Love” is a melancholy breakup ballad—a reflection on a relationship falling apart despite both people trying and giving their “best.”
Is “Best of My Love” actually a breakup song?
Yes. “Best of My Love” is widely interpreted as a breakup song, focusing on emotional distance, miscommunication, and the quiet realization that love alone isn’t enough to hold two people together.
Which Eagles album is “Best of My Love” on?
“Best of My Love” appears on the Eagles’ 1974 album On the Border, released as a single later and rising to #1 in 1975.
Why is March 1975 important in Eagles history?
March 1975 marks the Eagles’ transition from country-rock favorites into mainstream superstars, with “Best of My Love” proving they could dominate pop radio—setting the stage for later hits and the band’s evolution into classic rock icons.
What is the “SoCal Sound” and how did the Eagles shape it?
The SoCal Sound (Southern California Sound) refers to the polished, harmony-rich blend of folk-rock, country-rock, and pop that dominated 1970s radio. The Eagles shaped it through tight vocal harmonies, melodic songwriting, and California storytelling, bridging country roots and mainstream rock appeal.
Who did the Eagles collaborate with in the 1970s LA scene?
The Eagles’ early-to-mid 70s orbit included collaborators and peers such as Jackson Browne, J.D. Souther, Joni Mitchell, and Linda Ronstadt, all central to the Laurel Canyon / West Coast rock ecosystem.
What is Dan Tana’s and why is it connected to the Eagles?
Dan Tana’s is a legendary Italian-American restaurant in West Hollywood, known for old-school Hollywood ambience and classic red-sauce dishes. It’s associated with the Eagles because Henley and Frey were regulars and were known to write and workshop ideas there during their 1970s rise.
Did the Eagles write songs at Dan Tana’s?
The Eagles are famously linked to Dan Tana’s as a creative hangout—a place where they observed LA relationships and nightlife and developed ideas that influenced their songwriting during the mid-70s.
What did the Eagles eat at Dan Tana’s?
The Eagles are often associated with Dan Tana’s classic Italian-American staples, especially Chicken Parmigiana and late-night bowls of Penne Arrabbiata, plus other old-school menu favorites like Caesar Salad, garlic bread and vodka tonics and red wine – typical of the restaurant’s early-mid 70s era.
What makes Dan Tana’s-style Chicken Parmigiana different?
Dan Tana’s-style Chicken Parmigiana emphasizes a thin, crispy cutlet and an old-school plating technique: sauce on the bottom, chicken on top, then a moderate amount of marinara and melted mozzarella—so the crust stays crisp.
What is Penne Arrabbiata and why is it called “angry”?
Penne Arrabbiata is a spicy Italian pasta sauce made with garlic, olive oil, tomatoes, and crushed red pepper flakes. “Arrabbiata” means “angry” in Italian, referring to the heat from the chili.
How do you make authentic Penne Arrabbiata at home?
For an authentic version: sauté garlic and red pepper flakes in olive oil, add crushed San Marzano tomatoes, simmer until thick, then toss with al dente penne and finish with parsley and Pecorino Romano or Parmesan cheese.
What should I serve with Chicken Parmigiana and Penne Arrabbiata?
Great pairings include a simple Caesar salad, garlicky sautéed greens, or roasted broccoli, plus warm Italian bread for the extra sauce. For drinks, a red Italian wine (Sangiovese or Chianti-style) pairs beautifully with both dishes.
What are the key takeaways from Groovy Eats Ep3?
“Best of My Love” was the Eagles’ first #1 hit in March 1975
The song’s meaning is more heartbreak than romance
The Eagles helped define the SoCal Sound and soft rock era
Chicken Parmigiana + Penne Arrabbiata capture the 1970s West Hollywood vibe
The Eagles Best of My Love meaning, March 1975 Billboard #1, Birth of the SoCal Sound, Dan Tana’s West Hollywood, Chicken Parmigiana recipe, Penne Arrabbiata recipe, Eagles On the Border album, Eagles 1975 history, Laurel Canyon music scene, Don Henley Glenn Frey, 1970s soft rock history, Adult-oriented rock origins, Classic rock food culture, SoCal sound 1970s
Welcome to Groovy Eats – our new YouTube show + Podcast that goes back in time, pairing retro music + recipes from the 70s, 80s and 90s 🎶 ⭐
Episode 1 | January 1978 :: Chicken Divan, “Baby Come Back,” + the Comfort of Simple Times
Some years stay with you forever.
For me, 1978 is one of them.
Me, my Sister Jen and Dad
January 1978 wasn’t flashy or loud — it was warm, comforting, and full of everyday magic. The radio played soft rock on repeat, dinner was often a casserole bubbling in the oven, and family time happened around the table, not a screen.
Baby Come Back by Player
That’s the spirit behind Groovy Eats Episode 1, my long awaited, brand new cooking show series. Each episode I’ll be pairing a #1 retro hit from the week with a beloved retro recipe from that same time period. Groovy Eats is all about letting food and music do what they do best – take us back in time, bring back the good memories, and take us home.
The Song That Sets the Mood: “Baby Come Back”
The #1 song this week in January 1978 was “Baby Come Back” by Player —
Baby Come Back by Player
a smooth, emotional soft-rock anthem that helped define the late ’70s “yacht rock” era. It remained #1 on the charts for 6 weeks in January and February 1978, along with other Yacht Rock and soft rock bands like the Bee Gees, Paul Simon, Ambrosia, Fleetwood Mac, and Styx.
Billboard Top 100 – January 1978
“Baby Come Back” is a song about lost love, longing, regret, and hope — wrapped in gentle harmonies and that unmistakable mellow groove. It didn’t demand attention. It earned it. And it remains one of my favorite 70s love songs today.
Baby Come Back #1 Single 1978 Player
For me, this song instantly brings back memories of an epic and unforgettable five-week family road trip in the Summer of 1978 from New York to California and back.
Me and my sister Jen on roadtrip out West 1978
I was 8 years old and my family packed me and my sister up in the back of a truck, with a hitch and an RV – and we adventured off into the unknown to the wild wild West.
Kristen+Mom
Kristen and Jenni 1978
Dad, Jen and Mom
Mom and Dad 1970s
Long highways, crossword puzzles, campfires and marshmallows, hiking and exploring nature, panning for gold, salt flats in Salt Lake City, feeding Prairie Dogs in the Badlands, walkie talkies, Seattle, Mount Rushmore, geysers in Yellowstone Park, desert sunsets, and the radio always on.
Yacht Rock
This music was the soundtrack to childhood freedom — when life felt simple and wide open. Yacht Rock was king and something that always reminds me of that trip and the memories with my family as we traveled out West, without a care in the world.
The Dish That Brings It All Back: Chicken Divan
If the song sets the emotional tone, Chicken Divan sets the table.
Originally created in the early 1940s by Anthony Lagasi, chef at at the elegant Divan Parisien restaurant at Hotel Chatham in New York City, Lagasi had created a baked dish using chicken and broccoli in a rich bechamel sauce, creating the casserole we now know as Chicken Divan. It eventually made its way into American home kitchens — and by the 1970s, it was a full-blown casserole classic that everyone loved.
Creamy. Cozy. Comforting.
It was the kind of dish that felt “fancy” but familiar — perfect for family dinners and dinner parties alike.
This was a recipe my mom made for us, and when it was in the oven, you knew dinner was going to be good. It meant everyone was home. It meant we were sitting down together.
The casserole features chicken, broccoli, and a creamy curry sauce with a little lemon and wine added for flavor, topped with Cheddar cheese, buttery parmesan panko breadcrumbs and slivered almonds, all baked in the oven for a delicious and easy weeknight retro dinner the family will love.
This cozy and delicious casserole only takes about 30-45 minutes to make from start to finish, and you can make it ahead of time and reheat it in the oven or microwave leftovers, or cover it well in plastic wrap/foil and freeze it for later.
The recipe below is the shortcut version that my Mom used to make in the 70s-80s but if you have time and the desire – you can choose to make a creamy Mornay sauce in place of the Cream of Chicken Soup and mayo if you’re feeling fancy.
Side Note: A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be used. In French cuisine, it is often used in fish dishes. In American cuisine, a Mornay sauce made with cheddar is commonly used for macaroni and cheese.
Please enjoy this luscious curry chicken cheesy broccoli delight – and let’s go back in time to 1978 – when life was good.
Chicken Divan (Late-’70s Casserole Style)
A true “Retro Metro” staple — exactly how it was loved in 1978.
Chicken Divan was a A “Retro Metro” staple that remained highly popular in 1978. It consisted of chicken and broccoli smothered in a cheese-infused Mornay sauce (or the shortcut version I made in the recipe below, using condensed soup), often topped with buttered breadcrumbs and/or toasted almonds.
How it was typically served:
Over rice or buttered noodles with a green salad and crusty bread and a crisp white wine — very late ’70s “continental dinner party” vibes.
Chicken Divan (Late-’70s Casserole Style)
In January 1978, popular recipes centered on elegant "Continental" dinner party fare, hearty winter stews, and the burgeoning "gourmet-to-go" movement. This month saw the peak of French-inspired classics and the debut of unique internationally-influenced dishes that defined the late 1970s. Chicken Divan was a "Retro Metro" staple that remained highly popular in 1978. It consisted of chicken and broccoli smothered in a cheese-infused Mornay sauce (or the shortcut version using condensed soup), often topped with toasted almonds.
3cupscooked chicken,chopped or shredded (rotisserie works well)
4cupsbroccoli florets (or 2 (10 oz) packages broccoli spears), cooked until just tender
2cans(10.5 oz each) condensed cream of chicken soup (or cream of mushroom)
1cupmayonnaise
1-2tsplemon juice
1-2tspcurry powder
1/4cupdry white wine or a splash of sherry
1.5cupsshredded cheddar
4tbspgrated Parmesan
1/4 cuppanko or italian breadcrumbs
1knobbutter, melted for Parmesan Panko topping
1/2cupsliced almonds
Method
Heat oven to 350°F.
Arrange broccoli in the bottom of a greased 9x13-inch baking dish. Top with chicken.
In a bowl, mix soup, mayonnaise, lemon juice, curry powder, and wine/sherry until smooth.
Spread sauce over the chicken and broccoli. Sprinkle with cheese.
Top with sliced almonds (and/or buttered crumbs).
Bake 25–35 minutes, until hot and bubbling. Let rest 5–10 minutes before serving.
Notes
How it was typically served in the 70s: over cooked rice or with buttered noodles (very “Continental dinner party” energy).Garlic bread and a green salad are great sides. And a light crisp white wine like Sauvignon Blanc or Chardonnay pairs well, if you're feeling fancy.You can make it ahead of time and freeze it for later. Simply let it thaw and bake at 350 degrees for 25-30 minutes.
Why Music and Food Are the Ultimate Time Machines
What I love most about this pairing is how effortlessly it transports you.
One song. One dish.
Suddenly you’re back in another decade — remembering the people, the places, the feeling of being safe and cared for.
Food holds memory. Music unlocks it.
Dad, my Sister and Mom in 1978.
My childhood home in 1978 on Cherry Hill Lane, in West Webster NY .
That’s the heart of Groovy Eats — cooking through the decades, one groove at a time, and honoring the moments that shaped us along the way.
Watch & Listen 🎶🍽️
🎥 Watch the full episodeon YouTube to groove out to the song and cook along with me
If this episode sparked a memory for you, I’d love to hear it. Leave a comment and tell me: What song or dish instantly takes you back to childhood?
🎥 And please don’t forget to share, like and subscribe so you never miss a post, cooking video or podcast episode of Groovy Eats and The Artful Gourmet. 🎤
Until then, peace out, and keep grooving, one bite at a time. 😀🌟🙌
Success doesn’t need to be dramatic to be meaningful.
As we step into 2026, I’m choosing a softer, more sustainable definition of success — one rooted in nourishment, intention, and daily habits that support both body and mind.
So today, I want to offer you a reframe.
What if success this year isn’t about pushing harder… but about supporting yourself better?
Success doesn’t live in burnout. It lives in energy. In health. In joy. In choices that feel sustainable.
As Oprah once said,
“The greatest discovery of all time is that a person can change their future by merely changing their attitude.”
And I’d add — by changing how they care for themselves.
Redefining Success
True success isn’t about chasing more. It’s about creating a life that feels good to live inside — one where your energy, creativity, and health are protected.
True success is impossible without health.
You can have goals, ambition, creativity, and drive — but without energy, clarity, and physical wellbeing, everything feels harder than it needs to be.
As Jim Rohn famously said,
“Take care of your body. It’s the only place you have to live.”
In 2026, success looks like:
Feeling strong in your body
Clear in your mind
Nourished instead of depleted
Motivated without being exhausted
Nourishment as Self-Care
Food is one of the most practical ways we can support our well-being. Not with perfection — but with care.
That’s why I love this Mediterranean Chickpea Power Bowl recipe.
It’s not trendy. It’s not extreme. It’s grounding, colorful, satisfying, and flexible.
This bowl gives you:
Plant-based protein from chickpeas and quinoa
Fiber for digestion and steady energy
Healthy fats from olive oil and hummus
Fresh herbs and vegetables for vitality
As Michael Pollan says,
“Eat food. Not too much. Mostly plants.”
This bowl lives beautifully inside that philosophy.
The Power of Choice
The Lemon Honey Herb Dressing can be made three ways — creamy, spicy, or lemon-forward — depending on your mood, energy, or season.
Some days we need comfort. Some days we need a spark. Some days we need lightness.
This bowl honors that.
Creamy for comfort and grounding
Spicy for energy and momentum
Lemon-forward for lightness and clarity
That flexibility? That’s emotional intelligence. That’s self-awareness. That’s success.
Tony Robbins says,
“Success is doing what you want, when you want, where you want, with whom you want, as much as you want.”
That includes how you eat.
Meal planning isn’t about control — it’s about freedom.
Getting Started: A 7-Step Process
According to experts from Jasmine El Nabli (MS, RDN) on LinkedIn and Brown Health, you can simplify the process by following these steps:
Select a Planning Day: Dedicate a specific time each week (e.g., Friday evening) to plan for the upcoming week.
Take a Kitchen Inventory: Check your fridge and pantry for items you already have to avoid buying duplicates.
Review Your Schedule: Note busy days (like sporting events or late work) that require quick options like crock pot or sheet pan meals.
Choose Recipes: Select meals based on your schedule. You do not need to cook seven fresh meals; plan for leftover nights and simple dishes.
Create a Grocery List: Write down ingredients for your chosen recipes alongside everyday staples.
Shop and Stock: Purchase your items and organize them for easy access during the week.
Prep and Cook: Set aside 1–2 days for “prep work,” such as chopping vegetables, roasting them, or preparing sauces to save time later.
Strategies for Success ::
Meal Templates: Create structure by assigning themes to days (e.g., Taco Tuesday, Slow Cooker Thursday, Pizza Friday, or Meatless Monday).
Batch Cooking: Prepare large portions of versatile proteins (like ground turkey or chicken) to use in different dishes throughout the week.
Customizable Meals: Choose recipes like wraps, salads, or bowls where family members can add their own toppings.
Digital Tools: Use tools like Google Calendar to save recipes as attachments on specific days or Eat This Much for automated planning.
Theme-Based Planning: If you are planning for a specific occasion, consider themes like a Mediterranean Brunch or Italian Meal Prep to streamline ingredient purchases.
Benefits ::
Cost Savings: Reduces impulse buys and food waste by focusing on a specific list.
Health Management: Makes it easier to track macros or meet weight loss goals by pre-portioning meals.
Stress Reduction: Eliminates the daily question of “what’s for dinner” and reduces time spent in the kitchen on busy nights.
Here’s a few simple ideas:
Cook one grain + one protein at the start of the week
Keep versatile dressings on hand
Build bowls, salads, wraps, and plates from the same base
Repeat meals you love
Decision fatigue disappears when nourishment is ready.
Happiness is built through daily rituals:
Morning gratitude
Evening reflection
Creating something just for joy
Giving back in small ways
Protecting your energy
As Brené Brown says,
“We don’t have to do it all alone. We were never meant to.”
Support yourself.
Fitness & Lifestyle Choices
Movement doesn’t need to be punishing to be effective. Any movement and exercise is beneficial for your health and feels great too.
In 2026, think:
Walking daily
Strength training 2–3x a week
Stretching or mobility work
Dancing in your kitchen
Moving in ways that feel enjoyable
Sleep well
Drink lots of water
Laugh more
Nourish your body consistently
Move with intention
Practice gratitude
Make space for creativity
Let go of rigid rules
As Hippocrates said centuries ago,
“Let food be thy medicine.”
🌿 Guided Reflection: Nourishing Yourself Into 2026
To read before or after enjoying the Mediterranean Chickpea Power Bowl
Take a moment before your first bite.
Notice the colors in your bowl. The texture of the grains. The freshness of the herbs. The care that went into preparing this meal.
Take a slow breath in… and a long breath out.
Ask yourself:
What does my body need more of this year? More energy? More ease? More nourishment? More rest?
As you eat, let this bowl be a reminder that caring for yourself doesn’t have to be extreme or complicated. It can be steady. It can be flexible. It can be joyful.
With each bite, reflect on these prompts:
Where in my life can I choose support over pressure?
What habits actually help me feel my best—physically and mentally?
How can I make nourishment part of my daily rhythm, not another task to perfect?
Imagine 2026 unfolding one small choice at a time:
Meals that fuel your energy
Movement that feels good in your body
Space for creativity, rest, and gratitude
You don’t need to overhaul your life to feel better. You simply need to show up for yourself—consistently and kindly.
Let this meal anchor that intention.
Here’s to nourishment. Here’s to health. Here’s to building a life that feels good to live inside.
Mediterranean Chickpea Bowls with Lemon Garlic Herb Dressing (3 Ways)
This is the kind of meal I come back to when I want to feel grounded, energized, and well cared for—without overthinking it.
These Mediterranean Chickpea Bowls are built on simple, nourishing ingredients: fluffy quinoa, hearty chickpeas, crisp vegetables, fresh herbs, and a generous spoonful of hummus. Nothing complicated. Nothing fussy. Just food that supports you and fits into real life.
What makes this bowl especially versatile is the Lemon Garlic Herb Dressing—and the freedom to make it three different ways, depending on what your body and mood are craving. Some days call for the creamy version, comforting and grounding. Other days need a little heat and motivation from the spicy variation. And on days when you want something light and bright, the lemon-forward version brings clarity and freshness to every bite.
That flexibility is intentional. I don’t believe in rigid rules when it comes to food—or life. I believe in meals that meet you where you are, adapt to your needs, and help you feel your best.
This bowl has become part of my regular rhythm—easy to prep, endlessly customizable, and deeply satisfying. It’s proof that nourishment doesn’t have to be complicated to be powerful.
Make it once, enjoy it all week, and let it remind you that taking care of yourself can be both simple and beautiful.
theartfulgourmet
Mediterranean Chickpea Power Bowls w/ Lemon Garlic Herb Dressing, 3 Ways
These Mediterranean Chickpea Bowls are a fresh, nourishing, and flexible meal made with quinoa, chickpeas, crisp vegetables, fresh herbs, hummus, and a bright Lemon Garlic Herb Dressing you can make three ways—creamy, spicy, or lemon-forward. Naturally gluten-free and rich in plant-based protein and fiber, this easy grain bowl is perfect for healthy meal prep, quick lunches, or light dinners. Simple ingredients, bold Mediterranean flavors, and customizable dressings make this recipe ideal for anyone looking for a satisfying, wholesome meal that fits into a balanced lifestyle.
1/2tbspred pepper flakes, or chili crisp, or Calabrian chili paste
Lemon-forward Herb Dressing (Variation)
1tbspadditional fresh lemon juice
reduce honey to 1-2 teaspoons
1tbspextra parsley and/or mintchopped
Method
Make the Mediterranean Chickpea Power Bowls
Prepare quinoa according to package instructions and allow to cool slightly.
Arrange quinoa, cucumber, coleslaw mix, carrots, chickpeas, hummus, and feta into two serving bowls.
Drizzle generously with dressing of choice (see base dressing and variations below).
Finish with olive oil, sesame seeds, S&P to taste and more fresh herbs before serving.
Make the Lemon Honey Herb Dressing (Base Recipe)
In a small bowl or glass jar, whisk together the lemon juice, apple cider vinegar, honey, salt, and pepper until the honey is fully dissolved.
Slowly whisk in the olive oil until the dressing emulsifies and looks glossy.
Stir in the chopped parsley, mint, and garlic (if using).
Taste and adjust seasoning—add a pinch more salt, a squeeze of lemon, or a drizzle of honey if needed.
Creamy Lemon Herb Dressing (Variation)
Add ingredients to the base dressing, serve over Chickpea Power Bowls.
Spicy Lemon Herb Dressing (Variation)
Add ingredients to the base dressing, serve over Chickpea Power Bowls.
Lemon-Forward Herb Dressing (Variation)
Add ingredients and reduce honey to the base dressing, serve over Chickpea Power Bowls.
Notes
These Mediterranean Chickpea Bowls are a fresh, nourishing, and flexible meal made with quinoa, chickpeas, crisp vegetables, fresh herbs, hummus, and a bright Lemon Garlic Herb Dressing you can make three ways—creamy, spicy, or lemon-forward. Naturally gluten-free and rich in plant-based protein and fiber, this easy grain bowl is perfect for healthy meal prep, quick lunches, or light dinners. Simple ingredients, bold Mediterranean flavors, and customizable dressings make this recipe ideal for anyone looking for a satisfying, wholesome meal that fits into a balanced lifestyle.This Lemon Honey Herb Dressing is light yet flavorful, with just enough sweetness and acidity to wake up the grains, chickpeas, and vegetables without overpowering them. The base dressing is intentionally simple—olive oil, lemon, honey, apple cider vinegar, and fresh herbs—because nourishment doesn’t need to be complicated to be powerful. From there, it adapts beautifully depending on what your body and mood are craving.Creamy Lemon Herb Dressing: This version is silky, comforting, and deeply satisfying—perfect when you want your meal to feel cozy and sustaining. It pairs beautifully with quinoa and chickpeas and is ideal for days when you need extra grounding.Spicy Lemon Honey Dressing: This variation brings warmth and energy without overpowering the bowl. It’s invigorating and bold—perfect for busy days when you want your food to wake you up and keep you moving.Lemon-Forward Herb Dressing: Bright, clean, and refreshing, this version is ideal when you want something crisp and light. It highlights the vegetables and herbs beautifully and feels especially good during warmer months or reset days.How to Use
Drizzle dressing of your choice lightly over the Mediterranean Chickpea Power Bowl just before serving
Toss with chickpeas while still slightly warm so they absorb the flavor
Use as a simple salad dressing or grain bowl finisher
Artful Gourmet TipIf making ahead, store the dressing in a sealed jar in the refrigerator for up to 3 days. Let it come to room temperature and shake well before using.
Success in 2026 doesn’t need to be loud.
It needs to be livable.
Here’s to health. Here’s to nourishment. Here’s to living better — one choice at a time.
Success is built in the everyday.
Explore More – tune in to the full podcast episode out now wherever you get your podcasts.
What if success in 2026 wasn’t about hustle—but about health, nourishment, and balance? In this episode of The Artful Gourmet Podcast, Kristen Hess shares a practical, uplifting approach to success and happiness rooted in mindful eating, joyful movement, and simple daily habits. You’ll explore meal planning for real life, flexible fitness ideas, and a grounding reflection—plus a Mediterranean Chickpea Power Bowl with Lemon Honey Herb Dressing variations. This episode is your invitation to slow down, nourish yourself, and build a life that feels good to live inside.
And then there are recipes we cook because we miss someone.
Beef Stroganoff falls into the second category for me.
Dad in Vietnam, 1969
One year ago, on January 2nd, I lost my dad. And this dish—creamy, comforting Beef Stroganoff—was his favorite. My mom used to make it for our family dinners back in the 1970s, when evenings revolved around the table, music played softly in the background, and everyone was home.
Nothing fancy.
Just food made with love.
Every time I make this casserole now, I’m transported back to that kitchen. The smell of onions cooking in butter. Egg noodles steaming. A familiar song playing—“Ventura Highway” by America—floating through the house like sunshine.
Food has a way of doing that.
It brings people back.
Me, my Sister, & Dad 1977
The Story Behind This Beef Stroganoff
Beef Stroganoff has a long history, but like many classic dishes, it became something entirely its own in American home kitchens—especially during the 1960s and 70s.
In our house, it was practical and comforting. Ground beef instead of expensive cuts of steak. Mushrooms, sour cream, egg noodles. Sometimes served straight from the skillet, sometimes baked into a casserole so it stayed warm while everyone gathered.
It wasn’t just dinner.
It was routine.
It was togetherness.
It was my dad asking for seconds.
And the smiles on our faces as we enjoyed our delicious homemade meal together at the kitchen table.
This version honors those family dinners—the kind where no one rushed, where conversation mattered, and where love showed up night after night in the same familiar dishes.
Me and Dad, 2001
Why I Still Make This Recipe
Grief has a funny way of showing up when you least expect it—sometimes in the quiet moments, sometimes while stirring a pot on the stove.
Making this Beef Stroganoff Casserole doesn’t feel sad to me. It feels grounding. It feels like connection. It feels like my dad is still nearby, leaning against the counter, waiting patiently for dinner. Or out on the patio listening to his favorite music while enjoying a dram of Scotch and a fine cigar.
If you’ve ever cooked a meal to remember someone, you understand.
And if this dish reminds you of someone you love, I hope you’ll make it for them.
Dad’s 80th Birthday
1970s-Style Beef Stroganoff Casserole
A comforting, classic family dinner—perfect for sharing, remembering, and slowing down.
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6
Ingredients
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1½ pounds ground beef
8 ounces mushrooms, sliced
2 tablespoons all-purpose flour
1 cup beef broth
1 cup sour cream
1 teaspoon Dijon mustard
Salt and pepper, to taste
8 ounces egg noodles, cooked and drained
Instructions
Preheat the oven to 350°F (175°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.
Add the ground beef and mushrooms. Cook until the beef is browned and the mushrooms are tender. Sprinkle the flour evenly over the mixture and stir well to combine.
Slowly pour in the beef broth, stirring constantly to create a smooth sauce. Reduce heat to low and simmer for about 5 minutes, until thickened.
Remove from heat and stir in the sour cream, Dijon mustard, salt, and pepper. Add the cooked egg noodles to a greased casserole dish and pour the beef mixture over the top. Stir gently to combine.
Bake uncovered for 30 minutes, until hot, bubbly, and lightly golden around the edges. Serve warm and enjoy.
– Serve with a simple green salad or buttered peas for a true retro dinner.
– Leftovers taste even better the next day.
– This casserole freezes beautifully for future comfort meals.
A Song to Cook By
While this dish bakes, I always play “Ventura Highway” by America. It’s one of my dad’s favorite songs—and now forever tied to this recipe. Music, like food, has a way of holding memories gently. And transporting us back in time to happy memories of the people we loved and cherished the most in our lives.
(Perfect for your recipe binder or to pass down as a family keepsake)
Food as Comfort
Food doesn’t fix grief—but it can soften it and comfort us when we miss them the most.
If this recipe brings you comfort, or reminds you of someone you love, I’d be honored if you shared your memory in the comments. We carry people forward in so many ways—and sometimes, it’s through the meals we keep making.
This one’s for you, Dad. 🤍
Ventura Highway, America 1975Me and Dad, 1998Dad’s last Christmas, 2024
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