Happy Insides

Recently Cassie signed us up for a recipe swap on a message board she frequents.  The theme of the swap was an easy weeknight meal.  We thought it would be a fun challenge as well as a great way to try a new recipe.  Plus we figured we could doctor up just about any bad recipe if need be.  Well fortunately for us that was not the case.  In the swap we received this great recipe from Giada deLaurentis adapted by Lisa from Lisa's Cooking Adventures.  It was so good.  We really enjoyed the flavors of the dish it DEFINITELY fell under the "easy" category for the night.  Also just in case you are wondering this is the recipe we shared in the swap.

When we got the email for the dish we automatically knew it would be a winner for our house.  You see Jason is a sour fanatic.  He is one of those weird people that likes to eat lemons plain or with a little salt.  He even buys pure citric acid (sour salt) and mixes it with water for a "treat".  In fact he would probably rather eat a lemon than a cookie most nights.  Not right, huh?  Well this recipe uses three lemons.  It had a great lemon flavor and immediately Jason said that we need to make it again soon.

Spaghetti al Limone with Shrimp
Adapted from Lisa's Cooking Adventures
Makes 4 Servings
12oz. whole wheat spaghetti

1 lb. raw shrimp, peeled, deveined and tails removed
4 cloves garlic, minced

salt to taste
3 medium lemons
1/4 c. olive oil
1/4 c. milk or heavy cream
1/2 c. shredded Parmesan
ground black pepper to taste
small handful of fresh basil shredded
red pepper flakes


1) Bring a large pot of water to a boil.  Cook the spaghetti until it is al dente.  Reserve 1 c. of the pasta water and then drain pasta and set aside.  

2)  Meanwhile heat the olive oil in a pan over medium heat.  Add the garlic and the shrimp and saute about a minute on each side until the shrimp are pink and fully cooked.  Salt to taste and set aside.

3)  Also while the pasta is cooking zest and juice the three lemons.  When the pasta is done in a large pot add 3/4 c. of the reserved pasta water, milk or cream, lemon juice, lemon zest and olive oil.  Bring this to a boil and then reduce heat and simmer for about 2-3 minutes.  Return the pasta to the pan and toss well to coat with the sauce.  Toss in the Parmesan and black pepper to taste.  Serve with basil and red pepper flakes sprinkled on top of the pasta.  

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The weather is starting to turn colder (or at least it should be) and that means warmer and more heartier meals are on the menu.  Here in Denver we are having an uncharacteristically warm autumn, but that hasn't stopped the two of us from craving some good autumn food.  Chili is one thing that we tend to enjoy in many different forms (vegetarian, spicy, green, Cincinnati style, etc.).  When we saw this shrimp chili with a cornbread topping we knew we would have to give it a try.  First we had never had shrimp chili and second it was just genius to combine chili and cornbread into one wonderful dish.  This dish was very flavorful and satisfying and will definitely be on the menu again.  Heck we may just used the cornbread topping on other batches of chili that we make this year too.  Again I say whoever came up with this idea is genius.

Shrimp Chili Cornbread Casserole
Adapted from Eating Well

Shrimp Chili:
2 t. canola oil
1 large onion, chopped
1 medium green bell pepper, chopped
4 cloves garlic, minced
2 medium zucchini, diced
1 1/2 T. chili powder
1 1/2 T. cumin
1 t. cinnamon
1 t. salt
28 oz. can of no salt added diced tomatoes
1 1/2 lb. raw shrimp
1/2 c. cilantro

Cornbread Topping:
1 c. yellow cornmeal
1 c. whole wheat pastry flour
2 t. baking powder
1/2 t. salt
2/4 c. milk
1/4 c. canola oil
l large egg
1 T. honey

1) To prepare the filling heat 2 t. of oil in a dutch oven over medium heat.  Add onion and bell pepper.  Cook, stirring often, until softened.  Add garlic and cook, stirring, for about 30 seconds.  Stir in zucchini and cook for about 3 more minutes.  Stir in chili powder, cumin, cinnamon and 1 t. salt cooking for 20 more seconds.  Pour in the tomatoes and their juice, bring to a simmer.  Remove from the heat.  Stir in the shirmp and cilantro.  Pour into a 9 x 13 baking pan sprayed with non-stick spray.

2) Preheat oven to 350 degrees.

3) To prepare the cornbread topping whisk the cornmeal, flour, baking powder and 1/2 t. salt in a large bowl.  Whisk milk, 1/4 c. oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir just until moistened.  Drop by heaping tablespoons over the shrimp mixture.

4) Bake the casserole, uncovered for 40-45 minutes, until the top is browned and the filling is bubbling.  Let stand for 10 minutes before serving.

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