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Fantastico Vodka Pasta Sauce

January 2, 2014 Nicole

I am in love with this recipe oh my it’s soooo good!! Although I made it a tad differently than the original recipe, it turned out so good that I don’t think I would change a thing that I did. Basically the only changes I made were using jarred spaghetti sauce instead of tomato sauce and I used milk instead of heavy cream because it’s what I had on hand.

I used the spaghetti sauce because I had part of a jar in the frig that needed to be used and I thought why not? The great thing about the jarred sauce is that it had spices in it that the original recipe didn’t have. I am not a huge fan of jarred sauce because it seems to mostly be lacking flavor but with a little work this terrible jar of sauce turned into a wonderful masterpiece. It’s a great way to use up some extra sauce and boy does it make a great presentation.

Because of the pictures in the original recipe I used lasagna noodles cut into strips for my pasta but to be honest with you I will never do that again. The pasta sauce is nice and light and to me requires a pasta that is the same way. Although the lasagna noodles were cut into strips they were still too thick and cumbersome. Not good at all!

This sauce recipe is fantastic! The entire family loved it. It was quick and easy and super inexpensive. I had everything I needed on hand so I had nothing to lose by trying it. This recipe is also a great meatless meal!

For those concerned with the vodka not to worry because the alcohol burns off and all you are left with is flavor. Don’t leave the vodka out or you are defeating the purpose of the entire recipe. You will not taste any alcohol flavor at all.

I am so thankful we have leftover for lunch!! This will be a regular items on our menu especially when I can get cheap jarred pasta sauce on sale.

Ingredients:

1 pound Pasta
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped Finely
2 cloves (to 3 Cloves) Garlic, Chopped
1 cup Vodka
14 oz. Jarred Spaghetti Sauce or 1 large can of Tomato Puree
1 cup Heavy Cream or milk
1 pinch Red Pepper Flakes
1/4 teaspoon (to 1/2 Teaspoon) Salt
Freshly Ground Black Pepper, To Taste
1 cup Grated Parmesan Cheese

Directions:

Cook pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.
Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Original Recipe Source

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Recipes

Mayonnaise Chicken Tenders

December 28, 2013 Nicole

I love homemade chicken tenders. You won’t catch me buying any premade. I just don’t like the flavor. Making them yourself is so easy! It just takes a few steps and if time is an issue a little prep work ahead of time and you will be ready to roll. Your family will appreciate something homemade with flavor versus something frozen and rubbery.

I love making these tenders with mayo. The mayo takes the chicken to a new level because it makes the breading light and crispy and even adds a nice extra flavor.

I always use Dukes light Mayonnaise but that is my personal choice. I love the lemony flavor and of course I don’t mind saving a few calories either, but it’s up to you.

Ingredients:

1 lbs. of boneless chicken breast cut into tenders
½ mayonnaise
3tbs + milk
1/3 container of Italian bread crumbs
Vegetable oil

Directions:

In a bowl mix the mayonnaise with one tablespoon of milk at a time. You are looking for a creamy drippy paste consistency. I don’t want to tell you exactly how much milk to add because it will depend on the consistency of the mayonnaise you use. If you add too much milk you can add more mayo and vice versa. I do suggest adding the milk one tablespoon at a time or it could turn into a very bad never ending circle. 😉
Once your paste in ready set it aside for a moment. You will need an additional bowl or plate for your tenders and one for your bread crumbs. An assembly line process works really well for making tenders. If you have kids that like to help in the kitchen now is the time to recruit them!
Place each tenders one at a time into the mayo milk mixture then dredge it through the bread crumbs. I like to use a fork and smash the chicken into the bread crumbs a bit to insure the chicken is well coated.
Once you chicken is well coated on both sides set it aside on a plate or on a pan. Repeat until all your tenders are covered.
Now your chicken tenders are ready to fry.
Heat your vegetable oil on medium high, but watch your oil so it doesn’t get too hot.
Throughout your frying process you may need to turn it down a bit, so that the oil doesn’t get too hot, and also because you may have bread crumbs at the bottom of your pan and you don’t want them to burn either.
As you are frying up your tenders slide them into a pre-heated 200 degree oven. This will keep your tenders warm, but won’t dry them out.
Fry in small batches and keep an eye on your tenders because they do cook fast and you don’t want to over cook them because they will be tough and dry.
Serve warm

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Recipes

"Like" Progresso Italian Style Bread Crumbs

December 26, 2013 Nicole

I found myself in a real mess yesterday when I needed Italian bread crumbs but I realized I didn’t have any. I decided I better get to work looking for a copycat recipe considering all the grocery stores were closed.

It didn’t take long before I came across the perfect recipe that is a copycat recipe of Progresso’s Italian bread crumbs which is my favorite.

It was super easy to put together and let me tell you it (in my opinion) is right on the money, and taste just like the real deal. I have plain breadcrumbs that were premade so I used those because of time but it would be super easy to use old pieces of bread to make them homemade from start to finish.

Ingredients:

1 cup plain bread crumbs
1 T. dried, grated Parmesan cheese
1/2 tsp. salt (you can decrease or omit this, since Progresso’s salt content is high)
1/2 tsp. parsley flakes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. sugar
Dash of oregano

Directions:

Measure out all the ingredients into a mixing bowl. Stir and mix until all the ingredients are completely blended into a consistent mixture.
The bread crumb mixture is ready to be used at this point, just as you would use store-bought crumbs. Or, transfer the batch to an airtight container and store in a cool, dry place until you need to use it.
Makes 1 cup

Original Recipe Source

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Recipes

Easy Chicken Gravy

December 21, 2013 Nicole

I was in desperate need of comfort food this past weekend. After a nightmare week I needed something that would make it all go away and that something was biscuits and gravy. Biscuits and gravy is something we love here in our house and something that is good for every meal.

This recipe is really delicious. I loved it with chicken broth but you can use it with any type of broth, any flour type, and cream or milk. Qhatever you choose you can’t go wrong!

This is very versatile and delicious.

Ingredients:

1 tablespoons bacon pan drippings
2 tablespoons butter
1/4 cup flour
¼ teaspoon black pepper
Salt
1 pinch garlic powder
1 1/2 cups chicken broth
1/2 cup Milk

Directions:

To a skillet add flour and put the heat on a medium heat.
Using a whisk, stir your flour around with your whisk insuring the flour does not burn.
Once your flour is a nice light brown color, add the bacon drippings and the butter and rapidly begin using your whisk to insure that the flour oil mixture does not get lumpy.
Gradually add your broth and continuing whisking once all of your broth has been mixed in gradually add in the milk.
Go slowly to prevent the milk from curdling. Once your gravy is nice and sooth add the pepper, and garlic powder.
Try the gravy and add salt as needed.
Cook until the gravy is nice and thick or until it’s at your desired consistency.

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Recipes

Creamy Fried Corn Confetti

December 19, 2013 Nicole

I have to admit when I first saw this recipe I thought it looked good, then when I saw the recipe the day I made it, I thought it looked terrible. As I started cooking the dish I wasn’t impressed! It was seriously ugly and seemed to have too much cream cheese in it.

BUT hold the phone! The flavor is incredible. I love the bell pepper in it. I never thought it would be the dominate flavor in the recipe but wow pairing it with the bacon is the perfect combination.

I really loved this recipe. The original recipe called for 1 bar of cream cheese but I think the next time I make it I will only use ½ of a bar.

Ingredients:

8 bacon slices, chopped
4 cups fresh sweet corn kernels
1 medium-size white onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1 (8-ounce) package cream cheese, cubed (I would start with 1/2 then add more)
1/2 cup half-and-half
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper

Directions:

Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender.
Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon

Original Recipe Source