Steak Bites

• 2 1/2 lbs Beef chuck roast, cut into 1-2 inch cubes 
• salt and pepper, to taste
• Olive oil or avocado oil 
• 2 lbs baby Yukon gold potatoes or red potatoes, halved 
• 1 lb carrots, cut into 1-2 inch pieces 
• 1 sweet onion, sliced
• 1/2 cup beef broth 
• 6 TBS butter, melted
• 5 cloves garlic
• 1 tsp Italian seasoning 
• 1/2 tsp crushed red pepper
• 2 TBS dried parsley 

1. Pat the beef chunks dry, then season generously with salt and pepper to taste.  
2. Heat oil in large skillet over medium-hi heat.  Sear beef in a single layer for 2-3 mins per side.  If needed, work in batches - don't overcrowd.  
3. Place halved potatoes on the bottom of the slow cooker or instant pot.  Top with carrots and onion, then place seared beef on top.  Pour beef broth over crock pot contents.  
4. Mix melted butter with remaining ingredients and drizzle over the meat.  

Crock pot instructions

• Cook on low for 8 hours or on high for 4 hours, until beef is tender and potatoes are soft.  

Instant Pot instructions

• Cook on high for 40 minutes, then quick release.  

Cowboy Caviar

This has quickly become a favorite summer lunch.  I think it'll be handy for school/clinical lunches too.  

Salad 

• 16 oz can chickpeas, drained and rinsed
• 15 oz can black beans, drained and rinsed
• 15 oz can corn (optional) 
• 8 oz mozzarella pearls 
• 2 cucumbers, peeled and diced
• 1/2 red onion, diced
• 10 oz cherry tomatoes
• banana peppers (from a jar) to taste
• parsley or cilantro to taste 

Dressing

• 1/4 cup olive oil
• 2 TBS red wine vinegar
• 2 TBS juice from banana peppers 
• 2 TBS Dijon mustard
• 1 TBS maple syrup

1. In a large bowl, combine salad ingredients.  
2. In a small bowl, whisk together dressing ingredients. Pour over salad ingredients.  Refrigerate.  

GF Nutella Pinwheel Pastry

• 1 GF Puff Pastry 
• Nutella 
• 1 egg
• 1 tsp water 

1. Preheat the oven to 375.  
2. Place puff pastry on a floured surface and roll slightly.  Spread Nutella on half the sheet, then fold the other half over.  
3. Using a pizza-cutter, cut into 1" strips.  Taking one strip, twist the pastry, then place in a circle.  Repeat with remaining strips.  
4. Mix egg and water together, then brush the pastries with the egg wash.  
5. Bake at 375 for about 20 minutes.   

GF Apple Danish

I was probably way more thrilled than I should be to find GF puff pastry at the grocery store...  😄😄😄  This was a BIG hit around the household!  

This recipe is enough for 2 Danishes.  

• 1 GF puff pastry (2 if making both pastries) 
• 8 oz cream cheese
• 1/2 cup sugar
• 1 egg yolk
• 1 tsp vanilla (GF)
• 1 tsp lemon juice
• 1 Jar of Apple Pie filling 
• Coarse sugar for topping, optional 

Egg wash 

• 1 egg
• 1 TBS water 

1. Preheat oven to 375.  Line a baking sheet with parchment paper.  
2. In a medium bowl, beat cream cheese and sugar until fluffy, about 2-3 minutes.  Add egg yolk, vanilla, and lemon juice.  Beat until combined.  
3. Place puff pastry on a lightly floured surface and roll out slightly.  With the pastry length-wise, cut two slits in the top and two at the bottom.  On the outer third to the left and right, cut inch-long slits to braid the pastry later.  
4. Spoon 1/2 the cream cheese mixture onto the center.  Spoon a layer of apple pie filling on top of the cream cheese mixture.  Then top with the cream cheese filling.  
5. Place the top and bottom pastry pieces onto the cream cheese filling, then braid the remaining strips of pastry.  
6. Mix egg and water together in a small bowl.  Brush egg wash over the pastry.  Sprinkle with coarse sugar.  
7. Bake for 25-30 minutes, or until golden brown.  

Zucchini Muffins

 These muffins are so light and fluffy!  Thanks for the recipe, Reenie!

• 1 cup flour (I use 1/2C Bob's Red Mill GF and 1/2C Namaste GF flour)
• 3/4 cup sugar
• 1/3 cup Cocoa powder (Dark cocoa also works)
• 1 tsp ground cinnamon 
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk (any milk ok)
• 2 tsp vinegar
• 1/4 cup vegetable oil
• 1 egg, whisked
• 1 tsp vanilla
• 3/4 cup grated zucchini
• 1/2 cup boiling water
• 1/2 cup chocolate chips

1. Preheat oven to 350.  Line muffin pan with parchment liners (or foil, in a pinch)
2. In a medium bowl, whisk together flour, sugar, cocoa, cinnamon, baking soda, and salt.  
3. In a separate bowl, whisk together milk, vinegar, vegetable oil, whisked egg, and vanilla until combined.  
4. Pour wet mixture over dry cocoa mixture and stir by hand until all the flour is incorporated.  Stir in the zucchini, followed by boiling water. 
5. Fill muffin liners 3/4 of the way full, sprinkle with chocolate chips. 
6. Bake at 350 for 13-17 minutes, until tops spring back and a tester inserted in the center of a muffin comes out clean.  

**If buying lots of zucchini at once, you can grate it, measure it out, and put it in snack sized bags and store it in the freezer.  Thaw when ready to make more muffins!

Fried Cabbage

•  6 pieces of bacon, cut into 1" pieces
• 1 smoked sausage, cut into 1" pieces
• 1 sweet onion, diced
• 3 cloves of garlic, minced
• 2 TBS stone ground mustard (Dijon mustard works too)
• 1/4 tsp smoked paprika
• 1 cabbage, cut into pieces
• salt and pepper to taste

1. In large frying pan, cook bacon.  When bacon is about halfway cooked, toss in the smoked sausage.  Cook together until the bacon is crispy.  Remove from pan and allow to drain on a paper towel.  
2. Keep approximately 2 TBS of bacon grease in the pan, drain the rest.  
3. Add onion to bacon grease and sauté until translucent, about 2-3 minutes.  
4. Add garlic, mustard, smoked paprika, salt, and pepper.  Stir to combine.  
5. Place cut cabbage into pan, stirring to combine with seasonings.  Sauté cabbage, stirring frequently, until cabbage is soft and lightly caramelized, about 12-15 minutes.  
6. Toss bacon and sausage back into ban and serve.  

GF Blackberry Coffee Cake

 This coffee cake is crave-able!  Yum yum yum!

• 3 cups flour (I like King Arthur's GF cup for cup, Bob's Red mill cup for cup, or Namaste GF flours.  I usually use a combination of these)
• 1 1/2 cups sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3 eggs
• 3/4 cups vegetable oil
• 1/4 cup orange juice
• 1/4 tsp orange extract
• 1 21oz can Blackberry Pie Filling
• 1/4 cup brown sugar
• 2 tsp cinnamon

Glaze

• 3/4 cup powdered sugar
• 4 tsp milk (we like lactose free)

1. Preheat oven to 350.  Prepare 9x13-inch baking dish by spraying with cooking spray
2. In large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add in wet ingredients (eggs, vegetable oil, orange juice, and extract), and stir until mixed.
4. Spread half the batter into prepared baking dish.
5. Spread pie filling on top of batter.
6. Use a spoon to drop remaining batter evenly on top
7. In small bowl, combine brown sugar and cinnamon.  Sprinkle on top of batter.  
8. Bake at 350 for 35-45 mins
9. In a small bowl, mix together powdered sugar and milk until it is smooth.  Once coffee cake has cooled, drizzle glaze on top.