Like most people, there are some nights when you just want to stay home but still be able to enjoy a meal similar to one at your favorite restaurant. This should not be too hard if you maintain a supply of needed ingredients and do not mind spending a few minutes in the kitchen. The next time you have a night at home, try one of these different recipes.

Express Shrimp & Sausage Jambalaya

If you are craving seafood but do not feel like getting dressed and traveling to a nice seafood restaurant, try this quick, inexpensive recipe, which tastes great as leftovers.
Ingredients:
1 teaspoon canola oil
8 ounces andouille sausage or low-fat kielbasa, cut into ¼-inch thick slices
1 16 ounce bag frozen bell pepper and onion mix
1 14 ounce can reduced-sodium chicken broth
2 cups instant brown rice
8 ounces raw shrimp (26-30 per pound), peeled and deveined
Preparation:
• Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve.
Makes 4 servings, 1 ½ cups each.

Butternut Bisque

Bisques of any kind are delicious when enjoyed at home or at a restaurant.
Ingredients:
2 large butternut squash (about 4 ½ pounds)
½ cup grated peeled fresh ginger (or substitute 2 tablespoons orange juice)
3 cups water
2 ½ cups thinly sliced leek (about 4 large)
½ teaspoon salt
1 cup whole milk
Preparation:
• Preheat oven to 400 degrees.
• Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 400 degrees for 1 hour or until tender. Cool. Remove pulp; set aside.
• Combine water, leek and salt in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 40 minutes or until leek is soft.
• Add squash, ginger juice, and milk to mixture, stirring well. Cook 15 minutes. Place half of squash mixture in a blender or food processor. Process until smooth. Pour squash mixture into a large bowl. Repeat process with remaining squash mixture. Return pureed squash mixture to pan. Keep warm. Ladle soup into bowls.

Caramelized Oranges

Try this recipe for a five-star treat fresh from your kitchen.
Ingredients:
4 pounds oranges, preferably organic
2 tablespoons light brown sugar
2 - ¾ cups sugar
¾ cup water
½ cup vanilla sugar
2 tablespoons hot water

Preparation:
• Prepare the candied zest: Bring the 3/4 sugar and 3/4 water to a boil in a small, heavy-bottomed saucepan over medium heat, stirring occasionally until the sugar dissolves. Add zest using two of oranges, bring the syrup to a boil, and cook until the zest is translucent through, about 8 minutes. Using tongs or a slotted spoon, transfer the orange zest to a plate and let cool.
• Remove the pith from the two zested oranges, as well as the pith and the skin from the remaining oranges. Slice the oranges into ¼ inch thick slices, and reserve the juice.
• Cover the bottom of a 6 cup serving dish or attractive soufflé dish with the first layer of oranges, and sprinkle them lightly with the brown sugar. Repeat, sprinkling equal amounts of sugar over each layer of the oranges except for the last layer. Pour the reserved juice over the oranges.
• Make the caramel: Mix the 3/4 sugar, 1/2 cup vanilla sugar and 2 tablespoons of hot water and heat over medium heat, rolling the pan so the mixture caramelizes evenly. Do not stir it once it bubbles; it will gradually turn golden brown; once it is golden, remove it from the heat and pour it evenly over the oranges. Let the oranges sit until the caramel has cooled and hardened, then cover and refrigerate for at least 2 hours.
• Remove from the refrigerator, sprinkle the candied orange zest over the caramel and serve immediately.
Staying at home does not have to be ordinary when you spice up your kitchen. There is a saying that goes “Home is where the heart is.” Put your heart into your next recipe and being at home will not make a difference but if you just have to get out of the house, visit Seldom Blues located in Tower 400 of the Renaissance Ctr. and open Mondays - Thursdays from 11:30 a.m. to 10 p.m., 11:30 a.m. to 12 a.m. on Fridays, 5 p.m. to 12 a.m. on Saturdays and 11:30 a.m. to 4 p.m. for Sunday Brunch. Please do not forget Seldom Blues will be hosting a Thanksgiving Day brunch from 11 a.m. to 5 p.m. For reservations, call (313) 567-7301.
Southern Hospitality Restaurant Group owns and operates Seldom Blues Restaurant in the Renaissance Center; Detroit’s Breakfast House & Grill in Campus Martius; and Motown Soul Food Café in the New Center area.