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.