easy vodka sauce

Vodka sauce is actually super simple, it is ready in about an hour with minimal effort, and can be spiced up with some add-ins. To make it more filling I added some chicken and peas, but you can add in anything really, from pancetta to mushrooms to anything you like in your pasta.
 

Ingredients (for 2):
3 shallots, minced
1/2 stick of butter
1/2 cup vodka
56 oz crushed tomatoes
2 cups heavy cream 
1/2 lb penne

Directions:
1. In a skillet over med heat, saute shallots in butter with a sprinkle of salt & pepper for 4 minutes or until soft and beginning to brown.
 

2. Add vodka and let simmer for 7 minutes, until almost all the way evaporated.
 

3. Add tomatoes, stir, cover & simmer for 30 minutes.
 

4. Uncover, stir, and add in heavy cream. Stir, cover, and let simmer for another 30 minutes.
 

5. At this time, prep any add-ins you may have. I chopped up some chicken, sauteed them with some tomatoes, and added in after the timer went off along with some steamed peas.
 

 

 

 

 

6. Cook pasta, reserve 1/4 cup of pasta-water, and add to pan.  Stir to coat & serve warm.
 

 

 

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chicken tetrazzini

Chicken tetrazzini has been in my life since elementary school. I went to a private school for 14 years (uniform & all) and had the same school chef for all of those years. Every week she would let me know of the upcoming meals, and would ask when I would like my favorite meal. Each time the tetrazzini was on the menu, I would be the little girl going back & back & back for more portions. Finally, my mother realized I had found my food soul-mate, cheesy & noodly....my soul-mate for sure. She realized the way to make me forever happy was to ask for the recipe. Finally, we received the answer to my foodie prayers. Ever since, I've tweaked it to make it easier & tastier...and today...I will share this glorious dish with you!

Ingredients:
2 chicken breasts (1 lb)
1/2 cup panko or breadcrumbs
Salt & pepper
1 lb whole wheat spaghetti
1/2 cup butter
1 cup flour
3 cups chicken broth
2 cups milk
1 tablespoon dried oregano
1 1/2 cups grated parmesan cheese


 Directions:

1. Preheat oven to 425 degrees. Lightly grease a baking pan. Cut chicken breasts into strips in order to cook quicker. Dredge through flour and coat in panko or breadcrumbs.

2. Place on baking sheet, drizzle in olive oil & top with salt and pepper. Bake in preheated oven for 15 minutes. Check until chicken is almost thoroughly-cooked (end product should be undercooked, as it will be cooked fully later).

 3. Bring a pot of salted water to a boil. Cook spaghetti until al dente. Strain & empty into lightly-greased pan.

4. Preheat oven to 350 degrees. Melt butter in a medium sauce pan over medium heat. Stir in flour.

5. Mix in chicken broth, milk, oregano, and extra salt and pepper. Bring to a boil.

 

6. Stir in most of the parmesan cheese and remove from heat.

 7. Chop up chicken into bits and layer over spaghetti in pan.

 8. Pour liquid mixture over chicken & spaghetti. Mix around to ensure liquid seeps into all parts of the pan.

8. Sprinkle remainder of parmesan cheese & panko on top of the mixture.

 

9. Bake in preheated oven for 40 minutes, or until crispy, browned & bubbly.

10. Serve and enjoy!

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monday: simple weekend recap edition 1

After a busy weekend of guests rotating in and out, it's back to normal. Went out to two dinners (Bistro du Midi and 80 Thoreau) but was a terrible photographer and did not do well with that aspect this weekend...oops! This is the first of the "monday: simple weekend recap"s. Easy peasy, no pressure Mondays.

 

 

 

 

 

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avocado time (x4)

Avocados are getting a lot of attention recently...and for good reason. They're nutritious and easily blended into a recipe for some healthy creaminess.

Here is one of my favorite avocado recipes (super healthy substitutions and super duper easy)! Recipe One: Green goodness pasta.

Ingredients (serves 2 generously):

 1 lb pasta of choice

3 avocados

1 lemon

3 cloves garlic

1/3 cup olive oil   

Pinch of salt

Small handful of fresh basil

Parmesan to grate on top

Directions:

1. Bring pot of salted water to a boil, add pasta. Cook until almost fully cooked.

2. Remove skins and pits of avocados and scoop flesh into blender with juice from 1 lemon, garlic, olive oil, salt, and basil. Blend until creamy (about 45 seconds).

3. Reserve 1/2 cup of pasta water and drain the pasta.

4. Return pasta to pot over medium heat with reserved water and the avocado mixture. Continually mix under pasta is fully covered, cooked, and warm!

If you happened to buy the avocados in a bulk bag here are 3 other simple but nutritious recipes:

Recipe Two: Avocado Strawberry + Goat Cheese Sandwich (recipe and picture from here) 

Ingredients:

2 slices of bread 

1 avocado 

4 medium strawberries, thinly sliced 

2T goat’s milk mozzarella, crumbled 

1t lemon juice 

1/8t salt 

Black pepper to top 

Directions:

1. Toast the bread and place on a cooling rack [avoids sogginess] to stay crisp but not hot. 

2. Mash the avocado with a fork and then mash in the lemon juice + salt.

3. Add as much avocado to the toast as desired and add 1 layer of thinly sliced strawberries.

4. Top with salt, pepper, and about 1T crumbled goat cheese per slice.

 

Recipe Three: Salmon Sliders with Tangy Avocado Sauce (Recipe and photo from here)

 Ingredients 

1 pound fresh salmon filet, skin removed, and thinly sliced 

1/2 red bell pepper, sliced 

1/2 yellow bell pepper, sliced 

1/2 cup Panko bread crumbs 

1/4 teaspoon Kosher salt 

1/4 teaspoon cracked black pepper 

1 egg  

1 ripe avocado, peeled and sliced 

1/4 cup mayonnaise 

1/4 cup sour cream (or greek yogurt)

1 tablespoon milk 

1 1/2 teaspoons distilled white vinegar 

1/8 teaspoon salt 

1/4 teaspoon cracked black pepper 

12 mini buns

Directions

1. Place sliced salmon and bell pepper into a food processor. Pulse 2-3 times until mixture is coarsely chopped.

2. Remove mixture and place in a medium bowl. Add Panko bread crumbs, Kosher salt, pepper and egg and mix with a spoon until well mixed. If mixture is not holding together, add additional Panko bread crumbs, 1 tablespoon at a time.

3. Shape salmon mixture into small patties that will eventually be able to fit your buns.

4. Heat a skillet to medium-high. Cook patties for 3-4 minutes on each side, or until completely cooked through.

5. Remove and place on individual mini dinner rolls or buns

6. For the sauce: In a medium bowl, mash the avocado. Sit in mayonnaise, sour cream (or greek yogurt),milk, and vinegar until smooth and creamy. Add salt and cracked black pepper and stir until mixed.

7. Spoon Tangy Avocado Sauce over cooked salmon sliders. Top with a slice of fresh Avocado and the bun. Serve warm.

Recipe Four: Hot Tuna

No photograph available because I eat it too quickly after I make it...

Ingredients (for 2 sandwiches)

4 slices of bread of choice

1 can of tuna

1 tbs mayonnaise

2 tsps hot sauce of choice (I use Frank's red hot)

Pinch of pepper and salt

1/2 tsp onion powder

1 avocado

*any other add-ins of your typical tuna salad--celery seed, raw onions, mustard, relish, etc.*

Directions

1. Toast bread and set aside.

2. Flake tuna in a bowl, mix in 1 tbs mayonnaise, 2 teaspoons hot sauce, pinch of pepper and salt, and 1/2 tsp onion powder.

3. Peel and slice avocado.  

4. Layer in the following way: toast, topped with slices of avocado to cover toast, and top with tuna mixture. 

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