Paella

This is a really easy recipe that ends up being pretty fancy schmancy. I was always scared to try and cook mussels, but this one is foolproof!!

Paella
Serves 2

1 teaspoon EVOO
3 ounces turkey sausage, cut into rounds
1 small onion, chopped
1 red bell pepper, chopped
1 tomato, seeded and chopped
3 garlic cloves, minced
1/2 teaspoon saffron threads, crushed
1/4 teaspoon dried thyme

1 cup chicken broth
1/2 cup white rice
1/2 cup frozen peas
10 mussels, scrubbed and debearded
1/4 pound shrimp, peeled and deveined

Heat EVOO in a pan over medium high heat. Add ingredients through thyme. Cook about 5 minutes or until veggies are softened. Add broth, rice, and peas. Bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir and add mussels and shrimp. Increase heat to medium high and cook 8-10 minutes more (when rice is done). Discard any unopened mussels.

Sea Bass alla Fiorentina

I found this recipe last night. I actually had everything on hand to make it...which usually doesn't happen. It was really, really good.

Sea Bass alla Fiorentina

The only adjustments I made were that I added a shallot to the sauce and used dried basil and parsley.

Shrimp Scampi-ish

This is kinda a "fly by the seat of your pants" recipe. I don't really like to cook on Sundays, so I just throw something together. I call it "scampi-ish" b/c I'm not using lemon, adding some tomatoes, and serving it over couscous.

Shrimp Scampi-ish
Serves 2

1/2 pound shrimp, peeled an deveined
2 cloves garlic, pressed
1 tomato, seeded and chopped
2 tablespoons butter
sprinkle of crushed red pepper
couple dashes of salt
1/2 cup couscous
chicken broth

Prepare couscous according to directions, substituting chicken broth for the water. While couscous is sitting, heat butter and garlic in skillet over medium heat just until it starts to bubble. Add tomatoes, shrimp, salt, and red pepper and cook until shrimp are opaque.

Fluff couscous with a fork. Serve shrimp and sauce on top.