Lemon Butter Cod over Wilted Spinach & Parmesan Risotto

Lemon Butter Cod over Wilted Spinach & Parmesan Risotto This really came together easily and was very tasty! I used Tbsp. Flour, tsp. Crushed peppercorn & garlic, 1/2 tsp. Smoked paprika & 1/2 tsp. Kosher salt to season both sides of a cod filet. 2 Tbsp. Unsalted Butter & sautéed 2-3 minutes per side. Squeeze a bit of lemon over. Wilted spinach...just butter, Spinach, S&P sautéed, tossing 1-2 minutes until wilted. Risotto DIRECTIONS & INGREDIENTS Cook...shallot sautéed in butter. Add Arborio and cook 2 minutes. Add wine, S&P until wine is reduced. Add 1 cup chicken stock at a time, stirring until absorbed before adding additional cup. When stock is absorbed, stir in Parmesan and parsley. For the risotto: 1 cup arborio rice 2 tsp butter 1 shallot, minced 1/2 cup white wine 4 cups fat free chicken stock, hot salt and pepper to taste 1/4 cup grated parmesan cheese 2 tbsp chopped parsley

Crockpot Beef Stew & Spiced Mini Corn Muffins

Crockpot Beef Stew From my kitchen, Paula 3 lb. eye of round roast, fat removed and cut into 1” cubes 1 red onion, chopped 1 lb. carrots, cut into 1-1/2” chunks 1-1/2 pound bag of fingerling potatoes, larger ones can be cut in half. 1 packet Onion/Mushroom soup mix 2 cups water 1/2 cup dry red wine 1 tsp. Kosher salt 1 tsp. Fresh ground pepper 10 sprigs of fresh thyme 1 tsp. Kitchen Bouquet seasoning & browning sauce 3 Tbsp. Cornstarch Combine first 10 ingredients in Crockpot. Cook on low for 6 hours. Remove 1/2 cup of broth, cool & add cornstarch. Return to crockpot stirring into Stew, add Kitchen Bouquet. Turn to high and cook 30 minutes. Remove thyme sprigs and serve. Spiced Mini Corn Muffins Adapted from Valerie Bertinelli Ingredients Nonstick cooking spray, for the muffin pan 2/3 cup yellow cornmeal  2/3 cup all-purpose flour  2 teaspoons sugar  1 teaspoon baking powder  1/2 teaspoon paprika  1/2 teaspoon kosher salt  1/4 teaspoon ground cinnamon (omit) 1/4 teaspoon ground coriander (1/2 tsp.) 1/4 teaspoon ground cumin (1/2 tsp. ) 1/4 teaspoon cayenne pepper 1/4 teaspoon baking soda  2/3 cup buttermilk  1 large egg, lightly beaten  3 tablespoons unsalted butter, melted and cooled  3 tablespoons vegetable oil  Directions Special equipment: a 24-cup nonstick mini muffin pan • Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray. • Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside. • Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated. • Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11-13 minutes. Serve warm.

Summertime Pasta and Tomato/Cucumber Salad

Summertime Pasta Paula Smith 2 Tbsp. Olive oil 1/2 cup chopped red onion 1 package grape tomatoes 1/2 cup white wine 1 package Baby Spinach & Arugula 1 tsp. Weber roasted garlic & herb seasoning 8 ounces thin spaghetti, cooked al dente Pasta water 2 Tbsp. Each fresh chopped Italian parsley & fresh basil 1/4 cup shaved Parmesan In large skillet, sauté onion over medium high heat in olive oil for 2-3 minutes. Add tomatoes & cook until they blister & burst. Add wine & garlic herb seasoning, cook 1 minute. Add pasta, 1/2 cup pasta water, spinach & arugula. Toss until spinach & arugula wilt. Top with shaved Parmesan & herbs. Enjoy! Tomato Cucumber Salad Paula Smith 1 package Campari or Cocktail Tomatoes, quartered 1 English cucumber, cut in half & 1/4 inch slices 1/4 cup chopped red onion 1/2 cup Brianna’s Creamy Balsamic Vinaigrette Toss together, cover & chill 1 hour before serving.

PASTA E FAGIOLI

Pasta e Fagioli From my Kitchen Paula Smith 20 ounces Hot Italian Sausage 2 Tablespoons olive oil 1 red onion, chopped 2 stalks, celery chopped 1 cup shredded carrots 4 cloves garlic, minced 1/2 cup white wine 1 quart unsalted chicken broth 1 15 Oz. Can diced tomatoes 1 can red kidney beans 1 can Cannellini Beans 1 tsp. Kosher salt 1 tsp. Fresh ground pepper 1 Tbsp. Italian Seasoning 3 cups chopped kale For serving: 3 cups cooked ditalini pasta 1 cup shaved or shredded Parmesan 1/2 cup fresh parsley In large Dutch oven. Brown and break up Italian Sausage in 2 Tbsp. Olive oil over medium heat until cooked through. Add onions, celery & carrots. Sauté 5 minutes. Add garlic & cook 1 more minute. Add wine to deglaze. Cook 2 minutes. Add broth, tomatoes, both beans, salt, pepper and Italian Seasoning. Bring to boil, reduce heat and simmer for 30 minutes. Add kale and cook additional 10 minutes. While Soup is cooking, cook pasta to al dente. Drain. To serve, spoon pasta in bowl and ladle soup over. Garnish with Parmesan and parsley.

Fig Prosciutto Arugula Naan Pizza w/Balsamic Glaze

Fig Prosciutto & Arugula Naan Bread Pizzas w/Balsamic Glaze Balsamic Glaze: Bring 1/2 cup balsamic vinegar & 2 Tbsp. Honey to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally until Reduced and thickened. Set aside to cool to room temp. 2 Naan Bread 4 Figs Quartered 8 slices of prosciutto, halved 6 ounces fresh mozzarella, sliced 2 cups baby arugula Salt, pepper, olive oil. Preheat oven to 400 degrees. Place Naan Bread on Sheet Pan. Spray or brush lightly with olive oil. Season lightly with salt. Place quartered figs on bread, crunch 1/2 slices of prosciutto between figs. Top each with 1/2 of the mozzarella slices. Apply fresh ground pepper. Bake 8-10 minutes until cheese is melted. Toss arugula with 2 Tbsp. Of Balsamic Glaze and top each pizza. Can be served as a meal or cut in small pieces as an appetizer.

Lemon Strawberry Dutch Baby w/Ricotta Cream

Lemon Strawberry Dutch Baby w/Ricotta Cream https://www.halfbakedharvest.com/strawberry-dutch-baby/ From Half Baked Harvest 1/4 cup of granulated sugar Zest of 1 lemon 4 Tablespoons melted butter, divided 4 large eggs at room temperature 2/3 cup whole milk at room temperature (I used 1/4 cup half & half, filled to 2/3 cup with 1% milk) 2/3 cup all-purpose flour 1/2 tsp. kosher salt 2 tsp. Vanilla extract 2 cups fresh strawberries, sliced 8 ounces whole milk ricotta cheese 1/4-1/2 cup powdered sugar 2 tsp. Vanilla extract Preheat oven to 450 degrees. In a bowl, combine the sugar and lemon zest. Toss strawberries with 2 Tablespoons of the lemon sugar. Set aside. melt butter in 10” cast iron skillet over medium heat. (Use 2 Tbsp. In batter) heat remaining until starting to brown. Using electric mixer, combine eggs, milk, flour, salt, vanilla & 2 Tbsp. Melted butter until smooth & no clumps of flour remain. Pour into skillet with browned butter. Sprinkle 1/2 cup sliced strawberries over batter and then 1-2 Tbsp. Lemon sugar. Bake for 15 minutes until puffy and golden. Do not peek or Dutch Baby can deflate. Make the Cream. In food processor, pulse ricotta, powdered sugar, remaining lemon sugar & vanilla extract until creamy. Serve Dutch Baby with additional strawberries and dollop of ricotta cream.

Shrimp Rolls

MY Way, Paula... ADapted from a recipe by Katie Lee Beigl...

Shrimp Rolls My way, Paula... 2 - 12 Oz. Bags of Argentine Red Shrimp (thaw & steam) chill on plate in fridge for 1 hour... 6 Brioche Split Top Hot Dog Buns, buttered and toasted... 2 stalks celery, finely diced... 3 scallions, sliced thinly... 3/4 cup mayonnaise... 1 tsp. Dijon Mustard... Juice of 1 lemon... 1/2 tsp. Kosher salt... 1/2 tsp. Fresh ground pepper... 1/2 tsp. Old Bay seasoning... 2 Tbsp. Fresh parsley, chopped... Prepare shrimp & chill... Toast the Brioche Buns... Combine remaining ingredients and add shrimp, cut in half... Spoon generous amount into toasted buns and serve...

Lemon Berry Yogurt Cake

Great Recipe that I made as written, only used blueberries.

Lemon BerryYogurt Cake Sally’s Baking Addiction Lemon Berry Yogurt Cake ★★★★★ 4.8 from 131 reviews • Prep Time: 15 minutes Cook Time: 1 hour Total Time: 4 hours, 15 minutes Yield: serves 12 Sweet, studded with berries, and flavored with fresh lemon, vanilla, and butter, this supremely moist yogurt cake will soon become your favorite “anytime” cake. We love it! Ingredients • 3 cups (354g) cake flour* (spoon & leveled) • 1 and 1/2 teaspoons baking powder • 1/2 teaspoon baking soda • 1 teaspoon salt • 1 cup (240g) plain Greek yogurt, at room temperature* • 2 teaspoons lemon zest • 1/3 cup (80ml) fresh lemon juice • 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature • 2 cups (400g) granulated sugar • 1 and 1/2 teaspoons pure vanilla extract • 3 large eggs, at room temperature • 2 cups (325g) mixed berries, fresh or frozen (do not thaw)* LEMON GLAZE • 1 cup (120g) confectioner’s sugar • 3 Tablespoons (45ml) fresh lemon juice • 1/4 teaspoon pure vanilla extract Instructions • Make the cake: Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. • Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. • Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside. • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated. • Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy. • Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven. • Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving. • Make the glaze: Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting. • Cover leftover cake tightly and store in the refrigerator for up to 5 days. Notes • Freezing Instructions: Wrap unglazed baked and cooled cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before glazing, slicing, and serving. • Loaf Pan: Pour the batter into two greased 9×5 inch loaf pans. Bake each at 350°F (163°C) for about 45 minutes or until baked through. Use a toothpick to test for doneness. Or halve all of the ingredients to make one loaf. (Use 1 egg + 1 egg yolk.) • Cake Flour: For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you cannot get your hands on cake flour, you can make a DIY cake flour substitute. • Yogurt: You can use plain Greek yogurt, plain yogurt, or even sour cream. I recommend low-fat,  non-fat, or full fat yogurt. If using sour cream, use full fat. • Lemons: 2 medium/large lemons will be enough for the cake and glaze. If you’re looking for a plain yogurt cake (no lemon flavor), simply leave out the lemon zest and replace the lemon juice with milk (dairy or nondairy) in both the cake and glaze. • Berries: I recommend sticking with mostly blueberries and chopped strawberries. Some raspberries and/or blackberries are OK, but they become a little wet and mushy and can impact the color and consistency of the baked cake. I use 3/4 cup blueberries, 3/4 cup chopped strawberries, and 1/4 cup each raspberries and blackberries. You can use frozen berries if needed. Do not thaw.

Shrimp Arrabbiata

Shrimp Arrabbiata 1 lb. Wild Caught large shrimp, peeled & deveined 1 tsp. Old Bay seasoning 2 Tbsp. Olive oil, divided 1 small onion, chopped 2 cloves garlic, minced 1 24ounce jar of Rao’s Arrabbiata Sauce 1/4 cup julienned fresh basil 1/4 cup grated Parmesan 1/2 cup sliced scallions for garnish 8 ounces thin spaghetti cooked & drained. In large skillet, heat 1 Tbsp. Of oil over medium heat, sauté shrimp seasoned with Old Bay seasoning, 1-2 minutes per side until just cooked through. Remove & set aside. Add remaining oil & onions, sauté 5 minutes, add garlic and cook an additional minute. Add sauce and heat until bubbly; add cooked pasta, shrimp & basil and toss together. Top with Parmesan & scallions.

CHERRY TOMATO MASCARPONE TARTLETS

CHERRY TOMATO MASCARPONE TARTLETS Trisha Yearwood With my revision using basil 1/2 cup mascarpone 2 tablespoons grated Parmesan 1 large egg yolk Kosher salt and freshly ground black pepper One 14-ounce package refrigerated rolled pie crusts (2 crusts) 1 1/2 cups cherry tomatoes, halved 1/2 small shallot, very thinly sliced 1 tablespoon fresh thyme or basil (I used basil) 4 teaspoons olive oil    •            Preheat the oven to 400 degrees F. Line a baking pan with parchment paper.    •            Stir the mascarpone, Parmesan and egg yolk together in a bowl with a large pinch of salt and a few grinds of black pepper.    •            Unroll the pie crusts and cut out 8 rounds with a 4 1/2-inch round cookie cutter. Lay out the rounds on a work surface and drop a level tablespoon of the cheese mixture onto the center of each, spreading just enough to leave a 1/4-inch border. Arrange the tomatoes on top of the cheese in the center of the tarts (about 6 halves per tart), leaving about a 1/4-inch cheese border. Fold and crimp the edges of the crust just over the cheese but leaving the tomatoes uncovered. Top the tomatoes with the shallot and thyme or basil , drizzle with the olive oil and sprinkle with a pinch of salt and pepper.    •            Transfer the tarts to the prepared baking pan and bake until the crust is golden brown and the tomatoes are wilted and lightly browned in spots, 20 to 25 minutes. Serve warm or at room temperature.

Chicken Artichoke Cheddar Melts...& More

Chicken, Artichoke & Cheddar Melts Neva, one of the servers at the restaurant when I worked at LuVici’s told me about this recipe that she tried over the weekend. I cooked b/s chicken breasts in the crockpot and had this that week.

Chicken,Artichoke & Cheddar Melts 2 cups chopped/shredded cooked chicken (Cooked chicken in the crockpot with Montreal Chicken Seasoning) 1 jar (6 oz.) marinated artichoke hearts, drained & finely chopped 3 Tbsp. mayonnaise (Duke's) 2 Tbsp. finely chopped red onion, or a little more to taste! 1 Tbsp. Dijon or grainy mustard (I used Country Dijon made with Whole Grain Mustard) 8 slices Sourdough or Rye bread ( I used Whole Wheat Bagel Thins), lightly toasted 8 slices sliced Sharp Cheddar cheese, cut diagonally. Combine chicken, artichoke hearts, mayonnaise, onion, & mustard; mix well. Spread mixture evenly over toast; top with cheese. Bake in a preheated 375 degree oven for 6 minutes until hot and cheese is melted; about 6 minutes. Top with remaining toast & serve. Instead, I ate mine as open face sandwiches. The next night I had a scoop of the Chicken/artichoke salad with crackers, delicious that way also! Lots of options, use Rotisserie chicken so you don't have to heat up the kitchen...or add your own little tweaks such as sundried tomatoes or toasted pecans. Serve as a Chicken Salad Plate for lunch or dinner...scoop of Chicken Salad on lettuce, scoops of Pimento Cheese with a classic Pear Salad (you know the 50’s salad with lettuce, canned pear half, dollop of mayonnaise, cheddar cheese & a maraschino cherry.

Paula’s Pandemic Pantry Pasta Bake

Paula’s Pandemic Pantry Pasta From the kitchen of Paula Smith May 2020 1 package Ronzoni Homestyle Fettuccine 1 package Mama Lucia’s Italian Style Meatballs 1 jar of Bertolli Vineyard Marinara w/Merlot 1/2 cup Sundried Tomato & Basil cream cheese spread 1 cup shredded Colby Jack cheese 1 cup finely shredded Parmesan cheese (extra for serving) Julienned Basil for serving Preheat oven to 350 degrees. Cook fettuccine according to directions. Heat meatballs in Marinara. Toss fettuccine with cream cheese spread & Colby Jack cheese. Toss with meatballs & Marinara. Place in buttered 9” square casserole dish. Top with finely shredded Parmesan. Cover with foil & bake for 45 minutes. Uncover the last 10 minutes. Garnish with additional Parmesan & fresh basil. 

Joanie’s Chicken with Zucchini Stuffing

Sunshine's Chicken with zucchini stuffing over rice 1 pk. thin sliced chicken breasts 3 medium zucchini, shredded, not peeled 1 medium onion, chopped finely 1 cup Progresso bread crumbs 1/4 cup white wine 3 T butter olive oil sprinkle of rosemary 1) Coat bottom of baking dish lightly, place chicken breasts in dish and bake at 350 for 10 minutes, (until they turn white). Remove from oven and set aside. 2) Shred zucchini and chop onions, melt 3 tablespoons butter in a skillet; saute onions about 2-3 minutes, add zucchini, rosemary, salt and pepper to taste, and saute until softened. Add wine. Bring to a boil; slow boil for a few minutes. 3) Slowly mix in bread crumbs until it resembles a moist stuffing consistency. Remove from heat. 4) Spoon stuffing on top of each chicken breast. Place back in oven for 15 minutes; covered. 5) Serve with white rice and broccoli spears or you favorite vegetables

Stuffed Poblano Peppers

Stuffed Poblano Peppers From the kitchen of Paula Smith aka mecookin 4 Poblano peppers, halved, seeds & ribs removed 1 lb. ground chuck, browned & drained 1 cup cooked rice 1 tsp. Kosher salt 1/2 tsp. Fresh ground pepper 1/2 cup frozen corn kernels, thawed(I use Birdseye Baby gold & white corn) 1 cup black beans, rinsed & drained 2 cups Mexican blend shredded cheese, divided 1-1/2 cups salsa, divided (I used medium heat ChiChi’s Smoky Chipotle Fiesta Style) 2 scallions, chopped 1/4 cup cilantro, chopped Preheat oven to 350. Place prepared pepper halves in large baking dish. Bake for 20 minutes to soften. While peppers are baking, prepare filling. Combine ground chuck, rice, S&P, corn, beans, 1/2 cup salsa & 1/2 cup cheese. Fill peppers, mounding filling. Return to oven & bake another 20 minutes. Remove, top with salsa & remaining cheese. Bake 5-10 minutes until cheese melts & broil for about 5 minutes to lightly brown. Sprinkle with scallions & cilantro & serve. Optional: Serve with sour cream, additional cilantro & salsa.

NOT Your Momma’s TikTok Pasta

This Is NOT Your Momma’s TikTok Pasta Paula Smith 1 pint cherry or grape tomatoes, halved 1 red onion, cut in strips 2-3 minced garlic cloves 1 tsp. Italian seasoning 1/4-1/2 crushed red pepper 1/2 tsp. Each Kosher salt & fresh ground pepper 1/3 cup extra virgin olive oil aka EVOO Preheat oven to 400 degrees. Combine all above ingredients in baking dish. Bake 30 minutes. While tomatoes are baking, cook 8 oz. fusilli or rotini pasta until al dente. Reserve 1/3 cup pasta water. When tomatoes are done, stir in... 3 cups fresh baby spinach Reserved pasta water 1 - 5.2 ounce package Boursin cheese (garlic & herbs or shallots & chives) 1/2 cup fresh grated Parmesan Cooked pasta Toss to combine. Serve with garnish of additional Parmesan & Italian parsley.

Elote Ramen

 Elote Ramen 

From my kitchen

1 package frozen whole kernel corn, thawed (I used Birdseye Baby gold & white corn)

2 Tbsp. Butter

1/2 cup heavy cream

1 cup milk

1/3 cup mayonnaise 

1 cup shredded Monterey Jack 

1/2 cup shredded Parmesan 

1-2 tsp. McCormick’s Chipotle & Roasted Garlic seasoning

1-2 tsp. Hot sauce 

Directions: 

In 10” cast iron  skillet, melt butter over med-high heat. Add corn & sauté to get some char on corn kernels. 

Reduce heat, add remaining ingredients. Stir to combine & cook until cheeses are melted. If too thick, add more milk. 

Toss with cooked ramen noodles. 

Served with Mexican Chorizo Meatloaf & Refried Beans. 

Garnish with chopped scallions & cilantro. 

Serve with Tajin for those that might want more heat. 

2-3 pkg. Ramen noodles, cooked & drained. Discard seasoning packet. 

Detox Lentil Soup

 Detox Crockpot Lentil Soup

From: Pinch of Yum

DESCRIPTION

Detox Crockpot Lentil Soup – a clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.

INGREDIENTS

for the crockpot:

2 cups butternut squash (peeled and cubed)

2 cups carrots (peeled and sliced)

2 cups potatoes (chopped)

2 cups celery (chopped)

1 cup green lentils

3/4 cup yellow split peas (or just use more lentils)

1 onion (chopped)

5 cloves garlic (minced)

8-10 cups vegetable or chicken broth

2 teaspoons herbs de provence

1 teaspoon salt (more to taste)

1 teaspoon fresh ground pepper

1 teaspoon Chipotle Smoky Paprika

add at the end:

2-3 cups kale (stems removed, chopped)

1 cup parsley (chopped)

1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious

a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

INSTRUCTIONS

Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!

Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance

Instant Pot: Place same first group of ingredients in the Instant Pot and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.

Stovetop: Sauté squash, potatoes, carrots, celery & onions in oil for 8-10 minutes. Add lentils, peas & garlic...sauté 2-3 minutes. Add broth & seasonings. Bring to boil, reduce to simmer, cook 40 minutes. Purée 3 cups of soup & add back. 

Add kale, parsley...let simmer 5 additional minutes. Stir in sherry or vinegar. Let sit 5 minutes. 

Garnish with Parmesan Cheese. 

Cajun Crab & Corn Bisque

 Cajun Corn and Crab Bisque

This is the recipe that I started with from allrecipes and made my changes. My changes are marked with an asterisk.

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 Minutes

Servings: 8

"Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit."

Ingredients:

3 tablespoons butter

3 tablespoons all-purpose flour

1 tablespoon vegetable oil

*1 large onion, chopped

1 tablespoon minced garlic

*1 red bell pepper, finely chopped *(I have used the variety of orange, yellow, red mini peppers)

*1 large celery stalk, minced

1 TBSP Old Bay seasoning

1 cup chicken broth or clam broth 

1 1/2 cups frozen corn kernels *(I use 1 Chub Corn Creamed White Corn ) 

2 bay leaves * (they called for 1)

2 cups milk

2 cups half & half * (they called for heavy cream)

1 cup heavy cream 

1 pound fresh lump crabmeat

1/4 cup chopped green onions

1 teaspoon Worcestershire sauce

salt and black pepper to taste

Additional chopped green onions

• 1 pkg. McKenzie’s frozen seasoning blend can be used in lieu of onion, celery & bell peppers 

Directions:

1. Melt the butter with the vegetable oil  in a Dutch oven over medium heat; then gradually whisk in the flour. Cook 3 minutes, whisking constantly, until a golden roux forms.

2. Add  the onion, garlic, and celery or frozen seasoning blend  & garlic and cook 5 minutes. Add the  Old Bay seasoning to taste. Stir in the broth, corn, and bay leaves. Bring to a simmer, then pour in the milk, cream, and additional cajun seasoning, if desired  (optional). When the mixture begins to simmer, reduce heat to low and simmer 30 minutes.Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 10 minutes more. Season with salt and pepper to taste.

WHAT I ACTUALLY DID:

1. Make roux with butter, flour & oil. add onion, bell pepper, celery & garlic...I cooked about 5 minutes. add broth, milk, half & half, Cajun seasoning, corn, bay leaf...simmer about 30 minutes. Stir in crabmeat, green onions and worcestershire. Simmer 10 minutes more. Season with salt & pepper to taste. I also served mine with fresh chives on top.

Lazy Lasagna

 Dinner made easy! 

Instant Pot Lazy Lasagna

All the traditional tasty amazingness of a traditional lasagna, but this is the Instant Pot Lazy Lasagna version. No messing around with boiling noodles, making sauce, and then baking it. Oh, and 4 minute pressure time for this one! 

Course Instant Pot

Cuisine American

Keyword Lazy lasagna

Prep Time 5 minutes

Servings 6 people

Calories 376kcal

Equipment

• 6 Quart Instant Pot

Ingredients

• 1 lb lean ground beef or Italian Sausage ( I use Italian Sausage) 

• 1 cup diced onion

• 2 cloves garlic minced

• 1 25oz jar spaghetti sauce of your choice ( I use Mazetta or Michael’s of Brooklyn) 

• 3 cups water

• 4 cups dry mini lasagna noodles (mafalda noodles)

• 1 cup shredded mozzarella

• 1 cup cottage cheese or ricotta ( I use Ricotta) 

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 tsp. Chipotle & Roasted Garlic seasoning for garnish 

• 1/4 cup Fresh chopped parsley for garnish

Instructions

• Press the saute function and once the pot is hot, add the ground beef, salt, and pepper. When almost all of the pink is gone, add it the onions and garlic, and cook until the onions are translucent. Drain grease if there is any. Also scrape any bits off the bottom to prevent the burn signal. 


• Press cancel. Add in the sauce. Mix to combine. 


• Add the noodles on top of the meat and sauce mixture. 


• Add the water on top of the noodles. Do NOT mix. Gently press down any noodles that are not submerged in the water. 


• Place the lid on your pot. Secure and set to sealing. Set the time to 4 minutes (high pressure). 


• When the pressure cycle is done, quick release the pressure (you don't want the noodles to over cook). If there is foam it is spurts out. Close the valve for 3 seconds, open for 3 and repeat until spurting stops. 


• Stir in the cottage cheese.


• Add the mozzarella on top. Place the lid back on to trap the heat. Let sit until it is all melted and amazing. Top with Chipotle seasoning & parsley. 


• Serve immediately. 


Notes

If you can't find the mafalda noodles, sub out with penne, Farfalle  or rotini - these will work best. If you use broken up regular lasagna noodles, you may end up with more of a soup. 

 

This recipe has been tested numerous times in the 6 qt with no issues. I have not yet tested it in the 8 qt. 

Nutrition

Calories: 376kcal | Carbohydrates: 67g | Protein: 18g | Fat: 3g | Fiber: 6g | Sugar: 3g

Nutella Tiramisu

 Nutella Tiramisu

Adapted in my kitchen...

This Tiramisu is very easy to make, it has no raw egg in the cream, and lot’s of Nutella flavor throughout.

Course Dessert

Cuisine American, Italian

Keyword no bake dessert, nutella, tiramisu

Prep Time 20 minutes

Total Time 2 hours 20 minutes

Servings 6 (8x8 dish)

Calories 1067kcal

Ingredients

Cream Layer:

• 16 oz mascarpone cheese

• 1 cup heavy whipping cream

• 1/2 cup Nutella

• 2 Tbsp of dark rum 

• 1/3 cup sugar

Cookie Layer:

• 10 oz lady finger cookies (you can use a little more or a little less depending on how tight you pack them)

• 8 oz very strong HOT coffee (or use instant espresso powder mixed with water)

• 3 Tbsp Nutella

• 2 Tbsp. Dark Rum 

Topping:

• 2 Tbsp cocoa powder

• 1/2 cup Nutella (warmed for easy drizzle)

Instructions

For cookies:

• Prepare hot, strong coffee and stir in Nutella & rum  until combined. Cool to room temperature.


Cream Layer:




• In a bowl of an electric mixer, add mascarpone cheese, rum and Nutella. Start on low speed to mix the ingredients and gradually increase the speed over a few seconds to medium-high. 


• Slowly pour in the sugar as the mixture thickens while mixing. Do not walk away, this will be ready fast! In separate bowl, beat heavy cream . Beat on medium-high speed until stiff peaks form and gradually lower the speed, over a couple of seconds.


• Using a spatula, scrape sides and bottom of the bowl and gently fold the whipped cream mixture into the mascarpone mixture. Set aside. 


Tiramisu:

• In an 8x8 high-rimmed dish, start by layering half of the Ladyfingers cookies. Slowly dip each cookie in cooled coffee mixture but don't soak them too much or they will fall apart in your hands.


• Cover the cookie layer with half of mascarpone cream mixture, making sure it's even all over.


• Layer remaining coffee dipped cookies over the cream and cover with remaining mascarpone cream.


• Dust with cocoa powder.


• Warm Nutella in a zip-lock bag. (A few seconds is plenty.) Cut off a little tip on the bag and generously drizzle with warmed Nutella. 


• Refrigerate for at least 2 hours or overnight.


Italian Chicken & Polenta w/Veggies

 Italian Chicken & Polenta w/Veggies

From my kitchen, Paula

4 chicken cutlets

2 Tbsp. Butter

1 Tbsp. Olive Oil

Kosher Salt

Fresh Ground Pepper

Paprika 

Italian Seasoning

1 roll Polenta, slice into 8 slices

1 pint grape tomatoes, halved

1-12 oz. pkg. broccoli/cauliflower, cooked 3 minutes in microwave

Parmesan for serving

Season chicken cutlets with Salt, Pepper, Paprika & Italian seasoning. 

Melt butter with olive oil in large skillet over medium high heat. Add chicken cutlets & cook 4-5 minutes per side until cooked through. 

Remove to plate, cover to keep warm. 

Season polenta slices the same & cook 2-3 minutes per side. 

Remove to plate. 

Microwave broccoli/cauliflower. 

Add grape tomatoes to skillet & sauté 2-3 minutes. Top with polenta slices & chicken. Add broccoli & cauliflower, lightly seasoned. 

Cover & heat through. 

Garnish with Parmesan to serve. 

 

Cheesy California Chowder

From my kitchen...Paula

4 Tbsp. Unsalted butter

1 medium onion, diced

4 Tbsp. All-purpose flour

4 cups unsalted chicken broth

1 cup half & half

1 tsp. Salt

1/2 tsp. Thyme

1/2 tsp. Fresh ground pepper

1/2 tsp. Calendar’s Greek seasoning

1/2 tsp. McCormick’s Chipotle & Roasted Garlic Seasoning

2-12 oz. pkg. microwaveable vegetables (broccoli, Carrots, Cauliflower) from Publix (microwave 4 minutes) 

2 cups shredded Mexican blend cheese (I use Sargento’s)

In stockpot, melt butter over medium heat. Add diced onion & cook 5 minutes. Whisk in flour & cook 1 minute. Add broth, half & half and seasonings. Whisk until combined, bring to boil. Reduce to simmer & cook 10 minutes, covered. 

While broth is simmering, cook veggies in microwave. Cut baby carrots into thirds & larger pieces of broccoli & cauliflower into bite size pieces. 

Add to soup with cheese. Stir & heat through until cheese melts. 

Creamy Spinach & Mushrooms Chicken

 

Creamy Spinach and Mushrooms Chicken

Delicious and fast to cook chicken recipe, made with spinach and mushrooms. This recipe happens to be low carb and gluten free too. 

Course Main Course

Cuisine Mediterranean

Keyword chicken, chicken dinner, chicken spinach mushrooms, creamy chicken, gluten free chicken recipe, Keto, Low Carb, skillet chicken, spinach chicken

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4 people

Calories 797kcal

Author Sonila

Ingredients

• 4 chicken breasts
• 1 medium yellow onion
• 4 tbsps ghee you can use butter too
• 8 oz mushrooms
• 6 oz spinach
• 6 oz parmesan cheese shredded or grated
• 1 cup heavy cream
• 2 garlic cloves
• Salt/pepper/paprika to taste

Instructions

• If chicken breasts are too thick, slice them in the middle. Fry chicken breast in a deep skillet in ghee. Keep heat in medium so chicken doesn't get burned. Fry for about 3-4 minutes. Sprinkle with salt, pepper and paprika. 
• Flip chicken to the other side. Sprinkle again with salt, pepper and paprika. Go slow on salt, you can always add more later. We'll use parmesan cheese for this recipe, which is very salty so you don't want to have made the chicken too salty already. Keep cooking for another 3-4 minutes. You want to make sure chicken is thoroughly cooked and not pink in the middle. 
• Once chicken is cooked, remove from skillet and place in a plate. Keep it covered for a little bit. 
• Use the remaining ghee in the same skillet. Add finely chopped onion, minced garlic and sliced mushrooms. Sautee all the veggies together until mushrooms are soft. 
• Add spinach and continue stirring occasionally until all the spinach welts. Its volume will go down by 3-4 fold. 
• Add heavy cream, mix well and once it starts simmering then add parmesan cheese. 
• Finally, return chicken back to the skillet and turn the heat on low. Let the whole thing simmer for few minutes on low while you set up the table and warm up the side dish of choice. 
  I served with light brown rice & Sautéed Green Beans.  
  Sautéed Garlic Green Beans12 oz. pkg. microwaveable whole green beans2 Tbsp. Butter1 Tbsp. Olive oil1/2 tsp. Kosher salt1/2 tsp. Fresh ground pepper1/2 tsp. Minced garlic
  Pierce bag & microwave beans for 2-3 minutes. Heat butter & olive oil in medium skillet over medium high heat. Add beans & seasonings & cook 3-4 minutes, tossing occasionally.