Enchilada Lentil Soup (nee Chicken Tortilla Soup with Lentils)

Meredith
The appeal of this soup, I think, is in it's recipe instructions: add all ingredients to crockpot and cook for 6 hours. How can anything that easy taste anything but good? But apart from that I actually enjoyed the soup itself. Loaded with protein and fiber, it fits the heathy bill while being comfort-foodie at the same time. Ideally I'd dump the taco packet for some real spices but for it's simplicity, I still give it a thumbs up. Bonus: it freezes really well.

Laura
This recipe was originally called Chicken Tortilla Soup with Lentils but Meredith was kind enough to rename it since the original name "didn't make any damn sense". I can't say that I blame her, I mean... if something is going to have "tortilla" in the name, they should be in the recipe.

I enjoyed cooking with the lentils. It was my first lentil adventure. (I'm looking for something to do with the rest of the bag so if you have a great lentil recipe, let me know!)

This was a very cozy tasting dish. It was warm and perfect for a chilly day. I wound up freezing some of it, which makes me happy. Nothing makes me happier than knowing that yummy food is just a few microwave minutes away.

The verdict: Make the dish on a night when you want to eat on the couch, under a throw blanket while watching reality television. You won't be disappointed!

Salted Peanut Chews

Base
1 1/2 cup flour
2/3 cup brown sugar
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup butter, softened
1 tsp vanilla
2 egg yolks
3 cups miniature marshmallows

Topping
2/3 cup corn syrup
1/3 cup butter
2 tsp vanilla
1 10-oz package peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Instructions
Heat oven to 350.  In large bowl, combine all base ingredients, except marshmallows, at low speed until crumbly. Press firmly into bottom of ungreased 9x13 pan. Bake at 350 for 12-15 minutes or until light golden brown. Remove from oven and sprinkle immediately with marshmallows. Return to oven and bake 1-2 minutes or until marshmallows begin to puff.
In large saucepan combine all topping ingredients except cereal and peanuts. Heat until chips are melted and mixture is smooth. Remove from heat and stir in cereal and peanuts. Immediately spoon over marshmallows, spread to cover.
Refrigerate for 45 minutes or until firm.

Meredith
When we decided we were going to do a dessert this week, I dragged out the little recipe book my mom made for me shortly after my grandmother died. I knew I'd find something in there that was both nostalgic and tasty. These salted peanut chews were exactly that. And so, I thank Mom (grandmother mom) for making these for us every Christmas. I think technically it's a Better Crocker recipe or something since you can find it all over the internet, but I'm sticking with believing they are a family treat!

Laura
These were really easy to make.  Perfect for someone who can't bake.  I mean, if you use 3 1/2 cups of marshmallows, you aren't going to ruin anything.  It took no time at all to make them.  The longest measure of time was the 45 minutes that I had to patiently wait while they cooled in the fridge.  I loved them.  They were chewy and delicious.  I'm taking them to a party tomorrow, but I'm saving some here for me.

Honey Grilled Shrimp

Honey Grilled Shrimp

Ingredients

1/2 teaspoon garlic powder
1/4 tablespoon ground black pepper
1/3 cup Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons Italian-style salad dressing
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup honey
1/4 cup butter, melted
2 tablespoons Worcestershire sauce
Skewers

Directions
In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.

Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Laura

I've made this recipe before and I loved it. I didn't baste, though. I put the honey into the marinade instead. Also, I fake grilled. Yeah, I said it - FAKE GRILLED. I let George Foreman grill for me and he did a GREAT job. I sprinkled some red pepper flakes on top. It was a nice kick to counteract the sweetness of the honey.

As a side I made Pineapple Salsa and it was really yummy. I approve of both recipes. Now if you don't mind, I'm going to get one of those brownies that I made today. No, I didn't bake them from scratch. Hey, there are some things better left to the professionals. Baking is one of them!

Meredith


I was a little overzealous on this dinner plan! My “sides” for the shrimp were a New York strip, Crispy Smashed Potatoes and roasted Brussels sprouts. As a result, I ended up slightly overcooking the shrimp, BUT the meal was delicious in any case.

To be honest, the marinade is almost identical to what I usually do for skewered shrimp. I added a little cayenne (next time I’ll add more), substituted olive oil for the Italian salad dressing and put some honey in with the marinade itself. I like using honey in grilled things – it does this kind of crusty, sticky glaze thing that is just heavenly. And yes - I “real” grilled of course.

The potatoes had some issues. They tasted good, but I couldn’t quite get the smashed part right. I think if I use smaller potatoes and cook them a little longer it might work out better. I’m not sure what the fix is, but rest assured I’ll keep trying.

The roasted Brussels sprouts really were the star of the show for me. I tossed raw sprouts with sliced shallots, garlic, bacon, olive oil, salt & pepper and roasted in a 450˚ oven for 25 minutes. I deglazed the roasting pan with a splash of white wine before serving. And as the star I believe they deserve a pic of their own!