“Dinner.” “What the bleep do I make?” “Those people are going to be hungry.” “I should let them fend for themselves, but I’m sure I’d regret that.” “It doesn’t matter what I make, they’re going to complain about it anyways.” “Arguments will occur. Feelings [mine] will be hurt.” “Maybe I’m just too sensitive.” “Yes, that’s right, sensitive, but with the palate of a world-renowned food taster. Those little sh*ts don’t know what they’re missing.”
Do those thoughts run through your head, too? It can’t just be me.
I’ve started meal planning [attempted to, if we’re honest] as a way to eliminate some of those inner thoughts. The complaining, however, often still occurs. That I can’t seem to help. So here is a meal to add to your plan, complaining not withheld.
Chicken & Sausage Paella with Turmeric Rice
Recipe adapted from: Better Homes & Gardens New Cookbook, 75th Anniversary Edition
Serves: 8 (maybe more)
3 large chicken breasts, boneless and skinless
4-5 links of turkey sausage (I used mild Italian turkey sausage)
1 large onion, sliced
3 garlic cloves, minced (or garlic powder, or garlic from the tube)
1 T fresh or dried thyme (the original recipe called for more, but I’m not overly fond of thyme)
14 oz chicken stock
saffron or turmeric
Cooking white wine
2 C chopped tomatoes
2 medium or 4 small bell peppers, chopped
Place your chicken (mine was partially frozen) in the crock pot. Place your sausage (also partially frozen) on top of the chicken. Place the sliced onion, thyme, S&P, and chicken stock on top of the meat. Set on HIGH for 4-6 hours or LOW for 8 ish hours. At the very end, while you are cooking your rice, add your chopped tomatoes, bell peppers, and frozen peas (we also added corn and jalapeno).
Make your rice as directed. Add a few shakes of turmeric and a few splashes of cooking wine. I didn’t have any saffron and I like to use turmeric because it is good for digestion.
Serve crock mixture over the rice.