A Night With The Girls

Everyone needs a girls night out, espesially when you're a stay-at-home mom. I mean I love my job but summer is wearing on me. Today my 6 year old had 2 friends over in the morning, then 2 more came over then the first 2 left and another one came over then another one. By this time it was time for all of the friends to go home so then I had to listen to "But she just got here" followed by crying and whining and begging and sobing. I am not going to lie, sometimes I day dream about making my escape to the mountains where it is cooler and quieter.

Anyhow, since every one's budget is kinda low right now I decided to cook instead of eating out (my husband was so kind to take the kids to McDonald's) plus my house is only 5 minutes from the theatre. I love dinner parties so I jump at any chance to make fancy food, set the table really nice and break out the stemware. So I did just that, I made a leafy green salad with homemade Asiago cheese crackers, for the main coarse Paella, and dessert was individual cinnamon roll cakes with cream cheese icing. And what is a ladies night out without a little alcohol, I made a white sangria with Pinot Grigio, orange liqueur, fresh sliced oranges, peaches and raspberries. It was yummy, a little strong, but yummy. By the way the movie we saw, The Ugly Truth, was hilarious. If you don't get offended by bad language or sexual discussion I highly recommend it.

Pealla

4 boneless skinless chicken breasts

Salt and Pepper

Olive Oil

1 package of Andoulli sausage (2 links)

1/2 lb frozen cooked shrimp, deveined and shells removed

2 T smoked paprika

1 sprig fresh thyme, stem removed

1 cup sweet onion, finely chopped

1/3 cup each carrot and celery, finely chopped

3 cups arborio rice

6 cups chicken stock

1 small can of petite diced tomatoes, drained

1 t saffron

Cut chicken into 1 inch pieces and season with salt and pepper. Heat about 1/4 cup olive oil over medium high heat then add chicken and brown on all sides. Meanwhile cut sausage into 1 inch slices and add to chicken after chicken has been browned. Cook for about 5 minutes or then add shrimp and cook for 2-3 minutes longer. Add 1 1/2 T smoked paprika and salt and pepper to tastes. Stir to coat meat with the spices then remove from heat and transfer to a bowl or cookie sheet. Place original pan back on medium high heat and add onion, carrot, and celery. Add all of the juices from the meat back in with the veggies and cook until tender but not browned. Add remaining paprika and thyme then add rice and stir to coat evenly. Add the meat, chicken stock, diced tomatoes and saffron and bring to a boil then reduce heat to medium and cook for 10 minutes. Heat oven to 350 degrees. Place lid on pot and put the paella in the oven for 15 minutes or until all liquid and been absorbed into the rice. Serve family style in a large bowl. Serves 8-10 people