Weeknight Paella

This was tasty! We have leftovers, and I anticipate that after it has been sitting overnight, it'll be even better!

I doubled the recipe below, because I had a full pound of shrimp and chorizo.

Weeknight Paella

(...and a cookie for dessert, by way of Cooking This and That)

2/3 cups yellow rice (Goya)

1 1/2 tablespoons olive oil

1 small shallot, chopped

1 clove garlic, minced

1/2 pound large shrimp, shelled and deveined

1/2 pound chorizo, sliced

1 cup plus 2 tablespoons chicken broth

1 tablespoons fresh parsley, chopped

1/3 cup frozen peas

Directions

- Heat olive oil in large saute pan over medium-high heat

- Add rice and cook until it begins to toast, about 1-2 minutes

- Add shallot and garlic and continue to saute until garlic is fragrant, about 1 minute

- Add shrimp, chorizo, and broth

- Cover pan tightly and reduce heat to medium-low

- Cook for 18 minutes

- Remove lid, add parsley and peas and cook until heated through

- Continue cooking uncovered until all liquid is absorbed.

Tortilla-Crusted Fish

The desire for this recipe actually originated with a Lean Cuisine meal. Yes, you read that right...there's actually a lean cuisine meal out there delicious enough that I attempted to re-create it for dinner.

Who'd have thought.

I found a Tortilla-Crusted Tilapia recipe at recipezaar, and figured I'd give it a go!

I liked this recipe, but I think next time I'd use a different fish -- and I'd buy a food processor so I can break up my chips properly! (You'll see large pieces of chip because I got tired of trying to do it the way the recipe instructed -- with a blender!!)

All-in-all it was tasty...but it wasn't as good as Lean Cuisine's (must be all those chemicals they put in!), and I think DH loved it A LOT more than me.

Tortilla-Crusted Fish

(Recipezaar)

4 tilapia fillets (I used flounder because it was on sale)

6 corn tortillas, torn in pieces (I used corn tortilla chips)

1 jalapeno pepper, seeded and coarsely chopped

1 teaspoon lime juice

1/4 cup fresh cilantro

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1 teaspoon seasoning salt (I omitted)

1 egg, beaten

Directions

- Preheat oven to 375 degrees F -- coat a baking sheet with cooking spray

- Place tortilla pieces, jalapeno, lime juice, cilantro, and spices in blender -- pulse until the mixture is uniform small crumbs. (Seriously? Use a food processor. All the blender did was make the ground stuff get stuck in the bottom) Spread on a plate

- Dip each fillet in egg, then in crumbs, patting crumbs to adhere, please on baking sheet

- Bake until fish flakes, about 15 minutes, depending on the thickness of your fillets

I served the fish with mexican sour cream rice, and broccoli