Vodka cream pasta

Vodka cream pasta - Ah, deliciousness!  Jar sauce can't even come close to homemade sauce.  Plus this recipe comes together in about 20 minutes so what are you waiting for?  Run to the kitchen!!!

Vodka Cream Pasta
1 pound penne rigate pasta
2 Tbsp butter
1 Tbsp olive oil
2 shallots - minced
4 garlic cloves - minced
1/2 cup vodka
1/2 cup chicken stock
14 oz can crushed tomatoes
1 tsp salt
1/3 cup heavy cream

4-6 basil leaves - thinly sliced across

Cook pasta in a large pot of salted boiling water according to package directions.

Heat butter and oil in a large skillet over medium heat, add in shallot and garlic and saute until shallot is translucent about 4 minutes.  Add in vodka and allow to simmer and reduce by half, about 3 minutes.  Add in chicken stock, tomatoes and salt.   Simmer together over  medium-low heat for 5 minutes.  Add in cream and reduce heat to low.  Add in cooked penne and toss to coat.  Add in most of the basil leaving a few strips to garnish each plate.

Serve hot with shredded Parmesan cheese and bread to mop up the sauce.

Enjoy!

Potato leek soup with white cheddar cheese

Quick and easy this soup is perfect for a cold day.  Be sure to wash your leeks well before using, you can rinse them in running water or soak them in cool water to get the sand out.  You wont believe this creamy soup is ready in less than 30 minutes and only 1 pot to clean!

3 large leeks - white and light green parts only, sliced thinly
2 Tbsp butter
1 Tbsp olive oil
4 garlic cloves - chopped
4 cups chicken broth
2 1/2 pounds potatoes -cut into 1/2 inch dice (I used russets but Yukon golds would work good too)
1 1/2 tsp salt
1 tsp pepper
10 ounces sharp white cheddar cheese - cubed
1 cup milk or half and half

Saute leeks in oil and butter for 3 minutes, add garlic and allow to cook for 2 more minutes.  Add in potatoes and cook stirring frequently for 3 minutes.  Add broth, salt and pepper and bring to a low boil.  Simmer for 20 minutes until the potatoes are tender. Using a potato masher mash the potatoes in the pot to desired consistency.  Mash all for a creamier soup or leave some chunks if you like a chunkier soup.  Add in cheese and allow to melt then add the milk.  Check seasonings and adjust if needed.
Serve hot with crusty bread or a simple salad.

Enjoy!

Chopped salad with lemon dill dressing

Don't be scared!  Chopped salads are not that much work.  I put this one and the dressing together in less than 10 minutes.  Try it out you will love it!

Ingredients
Salad-
1 romaine heart - chopped small
1 small cucumber - seeded and chopped
5 radishes - chopped
3 celery stalks - chopped
1 can chick peas - drained and rinsed
1/2 c frozen peas - thawed *
1/3 c toasted sliced almonds
1/2 c crumbled feta cheese

Dressing-
4 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp water
1 tsp dried dill
1 clove garlic - finely diced or grated
salt
pepper

Toss salad ingredients in a big bowl.  Add dressing to a jar, tighten lid and shake for 1 minute or put lemon juice, water, dill, and garlic in a bowl and whisk in the oil.

* Thaw peas by placing in a colander and rinsing them with hot water

Enjoy!

Mini pita pizzas - Raiding the fridge lunch!

 

After overly delaying a trip to the grocery store, hard to believe I know, I found myself scavenging  thru the fridge to find anything to make the kids for lunch.

The result?  These cutie mini pita pizzas.

I layered left over tomato sauce sprinkled with oregano then cheese and a slice of turkey pepperoni.  Baked them at 350 for 8-10 minutes and they were great.  Paired with an apple it was a super simple lunch that they loved.

Try them out, I was thinking with interesting toppings these would be a great party food.

Enjoy!

Chinese chicken salad with ginger dressing

This salad is the perfect blend of textures and tastes.  The dressing is similar to the kind served in Japanese steak houses but with a kick from the Sriracha.  If you don't feel like making the dressing pick up a ready made ginger dressing from the produce section of your market.
Try this for lunch or a light dinner. Eliminate the chicken and it makes a terrific side salad with lots of character.

Ingredients

Salad-
1 cup toasted sliced almonds *
2 cups sugar snap peas - blanched and sliced in half on a diagonal
1 small head Napa cabbage - sliced into 1/2 inch ribbons
1 heart of Romaine lettuce - sliced into 1/2 inch ribbons
4 scallions - greens only (use whites in dressing)
6 Radishes - thinly sliced or shredded
1 cup chow mein noodles
3 cups cooked chicken - cut into chunks or shredded

Dressing-
3 medium carrots - cut into chunks
3 inch piece of fresh ginger root - peeled and chopped
4 scallions - whites only (use greens in salad)
1/3 cup vegetable oil
3 Tbsp seasoned rice vinegar
2 tsp toasted sesame oil
2 tsp soy sauce
1/2- 1 tsp Sriracha or another Thai chili sauce depending on taste

Blanch snap peas in boiling water for 1 minute and remove to a ice bath.  Lay out on paper towels to dry.
Combine all salad ingredients in a large bowl and toss.
Add all dressing ingredients in a blender and blend until smooth.

Toss salad with dressing or serve on the side.

* I find toasted almonds in my store in the produce section if you want to make your own toast sliced almonds in the oven at 350 for about 5 minutes until golden brown.

Enjoy!

Meal plan 2/9 - 3/1

Here is the plan for the rest of the month.

2/9
Ham
Cheesy potatoes (AKA Funeral Potatoes)
Green beans

2/10
Chicken Kiev
Rice Pilaf
Broccoli

2/11
Potato Leek soup
Chopped salad

2/12
Stuffed chicken breasts
Angel hair pasta with garlic oil

2/13
Meatballs
Rice
Swiss chard

2/14
Pork chops
Twice baked potatoes

2/15
Ham croquettes
Congri

2/16
Turkey sausage
Vodka cream sauce with penne
Garlic bread

2/17
Rib roast
Mashed potatoes
Collard greens
Rolls

2/18
Escalloped chicken and noodles
Salad

2/19
Turkey club pitas
Oven fries

2/20
Chicken Parmesan
Spaghetti
Green salad with creamy Italian dressing

2/21
Pork over Spaetzle

2/22
Lemon Chicken
Smashed potatoes with roasted garlic
Asparagus

2/23
Roasted Turkey breast
with root vegetables

2/24
Stuffed burgers
Tater tots
Salad

2/25
Tuscan chicken
couscous
Spinach saute

2/26
Chicken picata pasta
Garlic bread

2/27
Pork chops with mushroom gravy
Rice pilaf
Carrots

2/28
Quiche
Salad

3/1
Pizza night!

Orecchiette with chicken sausage and broccolini

Orecchiette with chicken sausage and broccolini -(Makes 4 servings)
1 pound orecchiette pasta
1 Tbsp olive oil
1 pound hot Italian chicken sausage with casings removed
3 cloves of garlic thinly sliced
1 bunch broccolini - trimmed and stems chopped into 1 inch pieces
1 cup reserved pasta cooking water
1/4-1/2 cup grated parmesan cheese

Bring a large pot of salted water to a boil.  Place a dish of ice water next to your pan.
Blanch broccolini in boiling water for 2 minutes and remove with a slotted spoon to ice water bath.  Do not drain the water, bring it back to a boil to cook the pasta.  Once the broccolini is cool drain ice water and lay out on paper towels to dry.
Add orecchiette to boiling water and cook according to package directions.
In a skillet brown the chicken sausage in the oil and break up with a wooden spoon as it is cooking.  Once cooked thru add sliced garlic and cook for 2 minutes.
When pasta is done drain and reserve 1 cup cooking water add orecchiette to the skillet along with 1/2 cup of the cooking water.  Toss well.  Add in broccolini and 1/4 cup parmesan cheese.
If the pasta is too dry continue adding more cooking water.  If it is too loose add some more cheese.
Serve hot with crusty bread.

Enjoy!

This recipe is equally good with broccoli rabe but I have a hard time finding it here so we go with broccolini.  The rabe has more of a bitter greens taste which goes very well with the sausage, the broccolini is milder but still very good.