Lemon Garlic Shrimp and Grits

For a change, I made this completely as the recipe stated (except that I doubled it-- remember I have two growing teenage boys). So glad I tried it though shrimp and grits is a very traditional southern thing.

If you're in the Fort Wayne area, Fresh Market is, by far, the best place I've found to buy fresh fish and shrimp.

You must try this recipe. It's super simple, quick and got a two thumbs up from everyone at the table.

http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-shrimp-and-grits-recipe/index.html

Cranberry Cinnamon Chip Bars

Incredibly easy, incredibly rich, incredibly good. Doesn't even require a mixing bowl!

I doubled the recipe and made it in my Pampered Chef Stoneware Large Bar Pan (it's the size of a jelly roll pan-- ask me, I know where you can get one!) Baked it for about 45 minutes. I took it to a band function tonight and everyone loved it. If you take it to a party, be prepared to share the recipe!

www.ourbestbites.com/2010/11/cranberry-cinnamon-chip-bars.html

I FOUND IT!

I finally found a squash recipe that I actually like. We've had squash almost literally coming out of our ears for the last couple of months due to our purchase of a CSA share this summer. Determined to find a use for the several spaghetti squash sitting on a shelf in my kitchen, I decided to try (even though it did NOT sound good) this recipe from the blog of The Pioneer Woman. In case you haven't deduced, I do not like squash-- especially spaghetti squash. I made a spaghetti squash recipe once many moons ago and hated it. So... even if you don't like squash, try this one. Squash is cheap, the ingredients are common and the recipe couldn't be easier.

Spaghetti Squash with Shallots and Maple Syrup
from http://www.thepioneerwoman.com/

2 whole medium spaghetti squash
3 Tablespoons butter
2 shallots, finely chopped
1/4 cup maple syrup
dash of salt
dash of nutmeg

Preheat oven to 375 degrees.

Pierce squash several times with a sharp knife. Place squash on cookie sheet and bake for one hour.

Cut squash in half. Scoop out and discard slimy pulp and seeds. Scrape out the rest of the flesh with a fork. Place in a bowl and keep warm.

In a large skillet, melt butter. Cook shallots over medium heat until just brown (Pioneer Woman says cook them for two minutes until soft. I like them a little carmelized.) Reduce heat and add maple syrup. Cook briefly until warm. Remove from heat and add salt and nutmeg.

Pour over squash and mix gently. Serve warm.

Chicken Enchiladas (for Brandon!)

By special request, here's an update! My family's favorite Chicken Enchiladas. Very simple and, I'm sure, not very authentic, but well worth the little time and effort.

Chicken Enchiladas

12 small flour tortillas
2 1/2 c. cooked, diced or shredded chicken (if you're short on time, use Grabill or Hartman canned chicken, two large cans)
2 c. grated cheddar cheese (plus some for the top)
1 small can chopped green chilies
1/2 onion, hopped
butter
2 cans cream of chicken soup
1 large can evaporated milk
jalapeno pepper to taste-- As is, it's very mild. I add chopped jalapenos (canned or fresh) to taste in the filling and the sauce.

Saute onion in butter until soft. Add soup, milk, and jalapenos. Blend well.
Combine chicken, cheese and green chilies in a large bowl. Roll chicken mixture inside tortillas and arrange (open side down) in a 9x13 baking dish. Pour sauce over tortillas, adding grated cheese on top.

Bake uncovered 30-40 minutes in a 350 degree oven.