Shrimp and Andouille with Grits

Shrimp and Andouille with Grits
by Everyday Food

This isn't the first time I've made shrimp and grits. However, this is a different version than the one I made here. This recipe was a a little more simple and it still packed big flavor. I think I liked the sauce that the shrimp and sausage were cooked in. It must've been the garlic type sauce. And I couldn't find andouille sausage exactly, so I substituted hot Italian links. And instead of grits, I made polenta.

A good, down home meal. The shrimp were incredibly tender. And like I said, the sauce gave it an extra punch of flavor which I enjoyed. I also do like the hot Italian links as it gave a little extra kick to the dish.

A fun, typically Southern meal to try.

Deep Dish Pizza

Chicago Deep Dish Pizza
Recipe make-over by Cooking Light

Ok, I really LOVE pizza. I think there was only one time in my life where I remember being sick of pizza. But thankfully, that hasn't happened recently. I'm typically not a deep-dish kind of person though. I'll eat it, but it's not my favorite style of pizza. I prefer the flat triangle type of pizza you get.

But perusing Cooking Light's website, I stumbled upon this recipe. It calls for homemade dough and you know I love a challenge. Especially since I had been on a kick my making my own bread and pizza dough. The only alteration to the recipe was that I left out the mushrooms (who likes to eat fungus anyway?) and used real sausage. So much for "cooking light".

Oh, my word. I LOVE this pizza. At first I wasn't sure if all the toppings were going to fill up the baking dish, resulting in a unfulfilled deep dish pizza. But they made it with a little bit of a crust at the top. I think what really makes this dish is letting the tomatoes drain with the dried herbs. It really gives it that extra flavor and punch to the "sauce." Love the spiciness of the sausage, mixed with the tanginess of the tomato and herbs, coupled with the crunch and sweetness of the bell peppers and the hint of cheese.

Great thing, you can make it a day or so ahead and just pop into the oven when ready. So good. And if you follow the recipe according to the website, it's probably a whole heck of a lot lighter than what you'll find at your pizza joint.

Delish!

Roasted Red Pepper and Feta Sauce

So I had a jar of roasted red peppers leftover from some other recipe and a tub of feta from when my mom was here. So I looked up some recipes where I could knock out two of these items that were sitting in my fridge. Enter the recipe for roasted red pepper and feta sauce.

Aside from it being healthier, it was pretty tasty and way easy to make. Basically you throw everything into a blender and it comes out as a sauce. I do like the saltiness of the feta and how it sort of cuts through the red pepper flavor. I added some roasted sausages at the suggestion of other commenters of the recipe. But chicken would probably work equally as well. Plus Wes likes to have some sort of protein in his meals. I don't think I could ever turn him vegetarian.

Delicious meal for a busy night!