I didn't make the soup.

So I confess, I didn't make the soup. You know the one, in the pretty pumpkin bowls...yep that's me the sucky one who never made the soup. Maybe this week, maybe.

This week I am featuring some great looking recipes from other food blogs I happened to find this week. I was purusing foodgawker.com, typed in shrimp and Annies Eats popped up. Her shrimp enchiladas look so good!! And that butternut squash I was saving for my soup...I'm going to make butternut squash mac and cheese from Christine's Cuisine.  And last but not least I have some cauliflower begging to be cooked and what better way to do it than with roasting it with curry. I found this great recipe at A Big Mouthful
So my friends, eat, drink and be merry this week! See you next Sunday!

xoxoxoxox
Monday- Tacos (at the request of my Missy Lu)


Tuesday -Bombay Sloppy Joes
Sauce:
1 tbsp vegetable oil
1 tbsp ginger, minced
2 cloves garlic, minced
1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
1 tsp garam masala
1/2 tsp paprika
1 15oz can tomato sauce
1 cup water

Turkey:
2 tbsp vegetable oil
1/4 cup shelled pistachios
1/4 cup raisins
1 tsp cumin seeds
1/2 large white onion, finely diced
1 red bell pepper, seeded and finely diced
1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
Kosher salt
1 lb ground turkey
1/2 tsp honey
1/4 cup half-and-half
1/4 cup fresh cilantro, chopped
4 to 6 hamburger buns


To make the sauce, warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

Meanwhile, in a large skillet, warm 1 tablespoon of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.

Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper. Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro. Toast the buns, fill with the turkey mixture and serve.

Wednesday - Shrimp Enchiladas
Ingredients:
3 tbsp. butter, divided
1 lb. medium-size shrimp, peeled and deveined
1 red bell pepper, diced
¾ cup onion, diced
¼ tsp. oregano
¼ tsp. salt
Dash garlic powder
Dash cayenne pepper
2 tsp. all-purpose flour
6 tbsp. heavy cream or half-and-half
¼ cup sour cream
6 oz. shredded cheese (such as Monterey Jack, Pepper Jack, etc.), divided
1 cup tomatoes, seeded and diced
8-10 (8-inch) flour tortillas
Cooking spray

Directions:
In a large sauté pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. Flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired.

Melt the remaining butter in the pan. Add the diced bell pepper and onion, and cook until just tender, about 5-7 minutes. Add the oregano, salt, garlic powder, cayenne and flour to the pan; stir well and cook briefly until fragrant, about 30-60 seconds. Lower the heat to medium-low and add the heavy cream to the pan, stirring to scrape any browned bits from the bottom of the pan. Cook just until slightly thickened, 1-2 minutes.

Remove the pan from the heat. Stir in the sour cream, half of the shredded cheese, and the tomatoes. Return the shrimp to the pan as well, and mix everything together until the sauce is well blended and the cheese is melted.

Preheat the oven to 350˚ F. Grease a 9 x 13-inch baking dish. Scoop 1/3 cup of the filling and sauce mixture down the center of a tortilla. Sprinkle lightly with some of the reserved cheese. Roll the tortilla tightly around the filling and place seam side-down in the prepared baking dish. Repeat with the remaining filling, tortillas and cheese. Spray the tops of the finished assembled tortillas lightly with cooking spray. Bake uncovered for about 30-35 minutes, until lightly browned. Let cool at least 5-10 minutes before serving.

Source: adapted from My Kitchen Cafe

Thursday - Leftovers


Friday - Butternut Squash Mac and Cheese
Ingredients

1 small butternut squash
12 ounces medium sized (elbow, shells, etc.) pasta
kosher salt
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
½ tsp. powdered mustard
2 cups milk
4 ounces (1 cup) Monterey Jack cheese, shredded
4 ounces (1 cup) sharp cheddar cheese, shredded
Directions
1. Adjust on oven rack to the middle position and heat the oven to 425 degrees.
2. Cut the squash in half lengthwise, scoop out the seeds, and lay the halves cut side down on a parchment-lined baking sheet.
3. Bake squash for 25-35 minutes, or until a butter knife inserted into the flesh meets no resistance. Scoop 2 cups of flesh from the squash and mash it with a fork or puree it in a blender or food processor. [Any additional squash can be pureed and frozen]
4. Bring a large pot of water to a boil over high heat. Once it boils, add about a large pinch of salt and the pasta. Cook the pasta until it’s al dente according to package directions. Drain and return the pasta to the pot.
5. Melt the butter in a medium saucepan over medium heat. Once the foaming subsides, add in the flour and mustard. Whisk constantly for 1 minute, then gradually whisk in the milk.
6. Bring the mixture to a simmer over medium heat, whisking frequently, then lower the heat to medium-low and simmer for 5-6 minutes, until the mixture has the consistency of heavy cream.
7. Add the cheeses, ½ teaspoon salt, squash, stirring until the cheese melts.
8. Pour the sauce over the drained pasta and stir thoroughly. Serve immediately.

Saturday - Leftovers


Sunday - Roast Beef, Yorkshire pudding and roasted curried cauliflower