Creamy Shrimp Nachos and more

Earlier this year, I started making SHeet Pan Nachos for a Girls night with Rick's former sitter and her daughter (occasionally, we allow her husband to come). we have had California Nachos, Chicken Nachos, Carne Asada Nachos and these Creamy Shrimp Nachos that were a favorite all around! Creamy Shrimp Nachos Ingredients • 10 ounce bag tortilla chips (Scoops are easiest to eat) • 2 cups Mexican Cheese • 1.5 lb peeled and deveined COOKED shrimp, tails removed and chopped into bite sized pieces • 1 cup mayonnaise • 4 chipotle peppers in adobo sauce, chopped • ½ white onion, minced • 2 teaspoons ground cumin • ½ cup chopped fresh cilantro • ¼ teaspoon black pepper • green onion, white onion, jalapeño, Crema, cilantro, avocado for garnish Instructions 1. Preheat oven to 400 degrees. Line a baking sheet with foil. 2. Spread tortilla chips onto the lined baking sheet 3. Mix shrimp, cheese, mayo, peppers, onion, cumin, cilantro and pepper in a bowl and stir to blend. 4. Spoon shrimp mixture over the tortilla chips evenly. 5. Bake for 3 minutes, then turn on the broiler and broil until cheese is golden and bubble, about 3 minutes. Serve with optional garnishes.

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.