Roasted Rosemary Shrimp with Arugula and White Bean Salad

I am shocked I haven't posted this yet, I make it somewhat often and love it. It is really easy and good and everyone agrees it is lite but heavy on protein.

I usually mix spinach with arugula as pure arugula is too much for me, and lately I have been doubling the dressing as lemon / oil / garlic is so good. Also I think the bigger the shrimp the better, as I just found out last weekend.

Butternut Squash Soup with Spiced Seeds

This soup recipe from Cooking Light was good but tasted healthier / less rich than most butternut squash recipes. The best part are the pumpkin seeds which I have been eating by themselves for the rest of the week!

My only tip would be to use vegetal broth maybe, my soup tasted a lot like chicken.

Chicken Enchilada Pasta

If this recipe doesn't say "I am nesting", I don't know what does.  It's a casserole.  From a recipe contest (the winner won $200!).  From Better Homes and Gardens!!

And, it was really delicious if you're in the mood for this type of thing.  I made it sin pollo, of course, and made a half batch.  I would like to try it again with homemade enchilada sauce and homemade refried beans, instead of the canned versions it calls for and I used.  The chips on top are delicious, especially if you use the Kettle Brand Tias type.  No casserole is complete without chips on top, right?

Ingredients:

1 12 oz package dried jumbo shell macaroni
3 large red peppers, chopped
1 1/2 c. red onions
1 jalapeno, seeded and chopped
2 Tbls vegetable oil
2 c. chopped cooked chicken
1 16 oz can refried beans
1/2 of a 1.25 oz envelope taco seasoning mix (3 Tbls)
2 10 oz cans enchilada sauce
1 8 oz package shredded Mexican-style cheese blend
1 c. green onions
2 c crushed nacho cheese-flavored tortilla chips

1) Preheat oven to 350.  Cook pasta according to package directions; drain.  Rinse and drain again.

2) In a skillet, cook peppers, onion, jalapeno and 1/4 tsp of salt in hot oil over medium heat until tender, about 5 minutes.  Stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce.  Cook and stir 5 minutes.  Stir in 1/2 c each of the cheese and green onions.

3) Divide filling among shells.  Spread 1 cup enchilada sauce in a 3-quart rectangular baking dish.  Arrange shells atop sauce.  Drizzle with remaining enchilada sauce. 

4) Bake, covered, 30 minutes.  Uncover, sprinkle with remaining cheese.  Bake 5 minutes more or until cheese melts.  Sprinkle with with chips and remaining green onions.

Makes 8 to 10 servings.

Update - Kate's October Recipe - Eggplant Parmesan

I enjoyed this recipe and hope you did/will too.  A few notes/thoughts on each step:

Tomato Sauce:  I think this is really good and will probably become my go to sauce.  The spice mix is key so dont leave it out.

Eggplant: I had to leave mine in the oven about 10-15 minutes longer than suggested.  It turned out well though:

Bechamel: Be patient with this sauce, and it is worth it.  So tasty!

I made a half recipe and still didnt use it all.  I froze some, and will see how it does.

Overall, this recipe is a little time intensive, due to the different parts.  However, it can be made up to five days in advance, so it would be good to make when company is coming over.  I think it's worth it!

Chicken Tortilla Soup

This soup is incredibly easy to make and is very good.  I of course leave out the chicken, but am posting the whole recipe in case you do eat yard bird.

While the recipe calls for five jalapenos, mine always seem to be spicy enough that this seems like too much, even for someone who likes spice; adjust accordingly.

4 corn tortillas
salt to taste
6 c. chicken or vegetable broth
2 c. tomato juice
1 14-oz can diced tomatoes
1 8-oz can tomato sauce
1 carrot, julienned
5 jalapeno peppers, chopped or 1 4-oz can chopped green chiles
1/2 c. chopped red onion
1/2 c. chopped cilantro
1/4 c. chopped basil
3 garlic cloves, minced
1 Tbls chili powder
1 tsp cumin
1 tsp garlic powder
4 boneless skinless chicken breasts, grilled and thinly sliced
12 oz monterey jack cheese, shredded
1/2 avocado, sliced
1/2 fresh tomato, chopped
2 Tbls lime juice

Cut the tortillas into 1/2x3-inch strips and sprinkle with salt.  Arrange the tortilla strips in a single layer on a baking sheet.   Bake at 375 degrees until light brown and crisp.  Let stand until cool.

Combine the broth, tomato juice, undrained canned tomatoes, tomato sauce, and carrot in a large sauce pan and mix well.  Simmer for 10 minutes, stirring occasionally.  Stir in the jalapeno, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder.  Simmer for 5 minutes longer, stirring occasionally.

Ladle the soup into heated soup bowls.  Add equal portions of the chicken, tortilla strips and cheese into each bowl.  Top each serving with the sliced avocado and chopped fresh tomato.  Drizzle with the lime juice.

Makes 8 to 10 servings.
Source: One of the Junior League of Denver Cookbooks

Kate's October Recipe - Eggplant Parmesan

This recipe is from a class I recently took at Simply Good.  It tasted delicious and didn't seem too hard to make, if you divide up the steps.  It can also be made up to 5 days in advance (see note at end).  I like that the eggplant was baked, thus greatly reducing a greasy taste.

Serves 6

Tomato Sauce:
1 c. yellow onion, 1/2 inch diced
1/4 c. olive oil
2 Tbls garlic, minced
1 c. red wine (they used Big House Red, in a box)
4 c. canned whole tomatoes, chopped
1 1/2 tsp Italian spice blend (recipe follows)


1. Preheat a 4 -quart sauce pan on high heat (450 degrees).  Add the oil and onions, saute for 4 to 5 minutes or until translucent.  Add the garlic and Italian spice blend and cook for 30 seconds.  Add the red wine, bring to a boil and cook until red wine has completely evaporated.

2. Add the tomatoes, bring to a boil, reduce to a simmer and cook, uncovered, for 20 minutes.

3. Using a blender (try hand blender), puree the sauce until smooth. 

Yield: 4 cups

Italian spice blend (any extra will keep in a jar with a tight fitting lid up to one year):
2 Tbl fennel seeds
1 Tbl black peppercorns
2 1/2 tsp red chili flakes
1 Tbl sweet paprika
1/4 c kosher salt

Place all spices into a grinder and pulverize.  Add ground spices to kosher salt.

For the eggplant:
1 peeled eggplant (about 1.5 pounds), cut into 1/2 inch slices
3 eggs, beaten
1 c. all-purpose flour
3 c. Parmesan cheese, grated
3 c. panko bread crumbs
1/2 tsp kosher salt

1. Preheat oven to 375 degrees.  Combine panko and parmesan.

2. Dust each disc of eggplant in the flour, then dip each one in the beaten egg.  Coat each disc with the panko/parm mixture.

3. Lay the breaded eggplant in a single layer on a sheet tray.  Drizzle each disc w/ olive oil and sprinkle lightly with salt.

4. Bake for 30 - 40 minutes or until the eggplant is golden brown and soft all the way through.

For the bechamel:

4 c. milk
1 c. onions, minced
3/4 c. butter
3/4 c. all-purpose flour
1 Tbl kosher salt
1/8 tsp ground nutmeg
1 c. Provolone cheese, grated

1.  Heat a 2-quart sauce pot to medium heat (350 degrees).  Melt butter and cook the onions for 8 to 10 minutes.  Stir in flour and nutmeg to make a roux.  Cook the roux 5 minutes over medium-high heat.  The color should be blond to light brown. 

2. Stir in cold milk all at once.  Add kosher salt.

3. Cook and stir over medium heat until thickened and bubbly (approximately 5 minutes).  Stir and cook 1 minute longer.  Stir in provolone cheese.  Reserve until ready to assemble.

To Assemble:

2 c. Provolone cheese, grated
1/4 cups basil, chopped

1. Place 6 eggplant discs on a sheet tray and top each one with 1/4 c. of bechamel sauce.

2. Place a second disc of eggplant on the stack and top with 1/4 c. of bechamel sauce.

3. Place 3 ounces of tomato sauce on the eggplant stack and top with 1/4 c. of provolone cheese.  Place into a preheated 375 degree oven and bake for 20 to 30 minutes or until hot all the way through.

4. Transfer each stack to a plate and top with the chopped basil.

Note, these can be assembled and kept in the refrigerator for five days.  Just remove from the refrigerator and place straight into a 375 degree oven for 35 - 45 minutes.