Vodka Cream Pasta

This is truly a one of a kind dish. Rachel Ray calls it the " You wont be single long pasta".  It is primarly a creamy tomato vodka sauce with your choice of ornamentation.

Today's sauce was a bit runny. I attempted to add a cup of chx broth and 1/3 cup of vodky.

Basic ingredients are as follows:

• 1 pound uncooked penne pasta
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (Optional)
• 1 (28 ounce) can crushed tomatoes (I would rather stew my own tomatoes)
• 3/4 teaspoon salt
• 2 tablespoons vodka (Optional)
• 1/2 cup heavy whipping cream
• 1/4 cup chopped fresh parsley
• 2 links Italian sausage (Optional)

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve! 

A few extras that could be included are : 

Mushrooms (canned or Fresh) sauteed
Onions or shallots, chopped and caramelized
Basil instead of Parsley( Fresh!)
Italian seasoning shaker
Vodka or White Wine 
Italian Sausage
Canned Artichokes ( remember if you choose this that artichokes have a slight vinegar bite to it)


*REMEMBER TO ALWAYS TOP IT OFF WITH PARMESAN CHEESE!*


Dish was inspired from Rachael Ray's 30 Min Meals and Allrecipes.com

Im not slacking!

Ok, so maybe a little white lie. I have not been slacking on cooking, just blogging about it. Recently I have endured to attempt to create butternut squash bisque.  Although I did not have the right machinery to create the creamy consistency, The taste was astonishing. I know what your thinking blahhh squash its sooo bland. Wrong! It was nicely infused with a Granny Smith Apple and Cayenne Pepper. What an odd combo, I am well aware. You will have to try it!

How about bone-in pork chops seasoned with McCormick's Montreal Steak seasoning on a charcoal grill? That was mouth watering as well. These perfect little foil lined packets were than topped off with saute'd Apple and Onions.

And last night's chicken noodle soup with kluski noodles. It tis that time of the year when everyone is getting sick. Do not be afraid to hearty up your body.

One Lean Meal Machine... ok just for the day...

Pork Tenderloin Roast

First off what is proper difference between roasted and baked? I would love to know; honestly. Martha Stewart has coined this almost lean meal as Roasted Pork loin with Tomatoes and Mushrooms. This is a quite simple to make with commonly used ingredients. I thought it was alright. It certainly did not bring the WoW factor to the table. Never the less you could call it bland. Mrs. Dash would have been perfect, or even a Jamaican Jerk rub with fruit. =] (My mouth is watering) When making this I am unable to stress the fact that you can NOT over season this. I might lastly add that I also added Onions to the pan, the Polish rarely go without.

Martha apparently has created this to be a two part meal. I copied and pasted her directions  if by chance an individual would like to try her pressed sandwiches.

Martha’s Pork Tenderloin Roast
Appx: 1 hr

1 lb Tomatoes, cut into wedges

1 lb whole Mushrooms

5 Garlic Cloves, Minced

Olive Oil

Salt and Pepper

1 (2 ¼ lb) boneless Pork loin

1 ½ teaspoons each Cumin and Coriander

1 teaspoon dried Oregano

 ·  Preheat oven to 425 degrees. In a 9-by-13-inch baking pan, combine tomatoes, mushrooms, garlic, and oil; season with salt and pepper. Toss to coat, and move mixture to sides of pan (leaving center free).



·  Sprinkle pork with 1 teaspoon salt, 1/2 teaspoon pepper, cumin, coriander, and oregano, rubbing mixture in. Place pork in center of pan.

·  Roast until meat registers 160 degrees on an instant-read thermometer and mushrooms are tender, 45 to 50 minutes. Remove from oven.







·  Cut off a third (10 ounces) of the pork loin, and set aside for making Pressed Pork sandwiches. Slice remaining pork, and serve with tomatoes, mushrooms, and any pan juices.  

Shredded Beef and Chile Enchiladas

Holey elongated process! Although, I must exclaim the flavor is worth the time. I am personally not a large fan of meat, but this does taste pretty dang good. I took the time to make homemade Salsa Verde while the meat was cooking. Mostly just to waste time, but also for the beneficial nutrients considering this is another complete homemade meal. (Minus the tortillas) I did want to make those. Laziness got to me again. Jeeze. Have fun. =]

Shredded Beef and Chile Enchiladas

Cook Time Appx: 4 hours; Makes 12 Enchiladas

1 3lb Fresh Beef Brisket

4 ½ teaspoons Chili Powder

1 Tablespoon ground Cumin

1 teaspoon dried Oregano

1 Large Onion, Sliced

14 ounce Beef Broth

¼ Cup White Wine Vinegar

2 4 ounce cans diced Green Chile Peppers, undrained

1 Tablespoon all-purpose Flour

1 8 ounce carton Sour Cream

2 Cups shredded Monterey Jack Cheese, (or more) appx 8 ounces

12 7-8” flour tortillas

1 Cup Salsa Verde or desired salsa

Preheat oven to 325 F. Trim fat from brisket. In a small bowl combine 4 teaspoons Chili Powder, Cumin, and Oregano. Sprinkle spice mixture evenly over all sides of the brisket; rub in with your fingers.

Place brisket in a shallow roasting pan. Top with sliced Onions; pour broth and vinegar over meat. Roast, covered, about 3 hours or until meat is fork-tender. Let meat stand in pan juices about 15 minutes or until cool enough to handle. Remove meat from pan. Using a slotted spoon, remove Onions; reserve appox 1 cup pan juices. Halve meat crosswire. Using two forks, pull meat apart into shreds. Stir Onions into shredded meat; stir in enough of the reserved pan juices to moisten. Set meat mixture aside. Discard remaining pan juices.

In medium saucepan combine undrained Chile Peppers and the remaining ½ teaspoon Chile Powder; cook about 1 minute or until heated through. Stir in Flour. Cook and stir for 1 minute more. Remove from heat. Stir in Sour Cream and ½ cup of the Cheese.

Increase oven temperature to 350F. Grease a baking dish. Divide shredded Meat mixture among Tortillas, placing mixture along one edge. Top with Sour Cream mixture. Roll Tortillas. Arrange rolled Tortillas, seam side down, in prepared baking dish. Bake, covered, for 30 (more) minutes. Uncover and spoon Salsa Verde over; sprinkle with remaining Cheese. Bake, uncovered, about 10 minutes more or until Cheese is melted and Enchiladas are heated through.

FN Great Easy Meals prt 3: Foil Packet Fish with Creamy Noodles and Roasted Veggies

Foil Packet Fish

Serves: 2

2 T Olive Oil or more

1 Cup of Veggies of your choice(any combo):

Cherry Tomatoes, halved

Mushrooms, sliced

Garden Peppers, julienned

Onion, sliced

2 Salmon Fillets

1 T Lemon Juice

Splash of White Wine

S&P, and a few dashes of Basil.

1. Preheat Oven or Grill to 450 deg. Lay out foil to form packets. Add Oil to each packet and mound Veggies in the center of each packet.
2. Place Salmon over Veggies. Drizzle with Lemon Juice and Wine. Season to taste and seal packets leaving enough room for packet to steam. Cook for 15 mins or until done.

I happened to buy a few too many peppers this week and they were starting to get soft. So I devised the plan to roast a few and freeze the rest. In a foil lined pan drizzled with Olive Oil I placed julienned Peppers ( Yellow, Red and Orange), a few chopped Onions, quartered Mushrooms, a hefty amount of garlic, a few good shakes of dried Basil all in the pan. Covered the container with foil and baked (aka roasted) them at 400 deg for 15 to 20 mins, or until tender. While roasting, I started a pot of water to cook a few noodles. When both were done I opened the packet and allowed to cool while I rinsed the noodles in cool water and returned them to the pot. Then I add a half of a handful of Cheddar Monterey Cheese, 3 good shakes grated Parmesan Cheese, and a half of a handful of each Pepper Jack and Mozzarella Cheese, 2 T of each heavy Whipping Cream and Milk. Added the roasted Veggies and stirred until all Cheese was melted and topped with S&P.  

FN Great Easy Meals prt2: Beer Braised Chx

Why is it that beer is absolutely amazing when cooked in food? Or how about just booze. =] Not to sound like an alcoholic or anything. Here is a quick recipe that is sure to impress the pickiest eater. You can use skinless boneless Chicken for a fast meal, or bone in for an all day simmer.

Beer-Braised Chicken

Time:40 Serves: 4

¼ Lbs Bacon

6 Boneless, skinless Chicken Thighs [Chx tenders would be amazing as well]

S&P

Flour for dredging

1T Olive Oil

1 12 oz Bottle Beer, preferably Brown Ale

1 C frozen Pearl Onions, thawed. Or ½ C Chopped Yellow Onion

½ Lbs Small Red-Skinned Potatoes, halved

2 T whole-grain Mustard

2T packed Brown Sugar

4 Springs Thyme

3 T fresh chopped Parsley

1. Heat stock pot over med-high heat. Add Bacon and cook until browned. Remove Bacon to a paper towel lined plate.
2. Season Chx with S&P and dredge in flour, shaking off the excess. Add Olive Oil to the dripping in pot. Add Chx in batches and cook over med-high heat until golden on the bottom, and sear the opposite side.
3. Add remaining ingredients, including Bacon, and simmer until Chx is fully cooked.

Food Network's Great Easy Meals

I recently purchased a new cookbook and wanted to share my experience and the outcome. Good or Bad. Nobody likes a liar anyways.

This taste just like the wonderful empandas, only without the work. Honestly, don’t be afraid of the raisins. I highly recommend that you do Not omit them.  The raisins will give a sweet flavor that compliments the salty Olives perfectly. Who ever came up with the idea was pure genius.

Turkey or Hamburger Picadillo Sandwiches

4o Mins: Serves 4

3 T Olive Oil +

1 Med Onion

6 Cloves Garlic, Chopped

2 Bay Leaves

1 T Cumin

1 t Chili Powder

½ t ground Allspice

1 ¼ Lbs Turkey or Hamburger

S & P

1 6 oz Can Tomato Paste

2 C Water

1/3 C Raisins

½ C Chopped Pimiento-stuffed Olives, + 2 T Olive Juice

4 Buns

Sliced Avocado, for topping: Optional

1. Heat 3 T Olive Oil in a large skillet over med-high heat. Add Onion, and Garlic, cook until slightly soft. Add Bay leaves, Cumin, Chili Powder, All Spice, meat and S& P. Brown evenly.
2. Add Tomato Paste and stir until brick red. Add Water, Raisins, Olives and Olive Juice. Bring to a simmer, cover and cook over med heat until thickened, appx 15 mins. Uncover and cook stirring a few more times and season with S&P once again.

On the other hand, the intelligent person who came up with Mushroom Salad was a total flop. This is coming from someone who goes through a package of mushrooms every week. This could possibly be one of those dishes with an acquired taste.

A Little Twist on American Kebabs

Have you ever tried to dip Kebabs in Raspberry Vinaigrette. Salad Dressing are meant for more than just salad. They can be used as a dip, or marinade.

Garlic - Chipotle Beef Kebabs

Heat grill to Med-High. Clean and lightly Oil. In a large bowl, combine 1 Lb Ground Beef, 1/2 Small Yellow Onion, minced, 2 Garlic Cloves, Finely Minced, 2 T Minced Chipotle Chiles in Adobo Sauce, 1/2 cup chopped fresh Cilantro, & 1 t salt. Mixed by hand until well combined.
Divide mixture into 6 equal portions. Btwn palms of your hands form each portion into a 4 x 1 " oval patty. Insert skewer length wise into each patty. Grill, turning occasionally, until meat is browned and cook through, 6-8 mins.

Food Everyday Martha Stewart June 2011

Chile Flank Steak Tacos & Fresh Tomatillo Salsa

Tomatillo Salsa

1/4 Lb Tomatillo

4 T Red Onion, diced

1 Jalapeno, seeded and minced

1. In a small bowl combine all ingredients and season with salt. Refrigerate.

Chile Flank Steak Tacos

1 T Oil + more for grilling

2 T Chile Powder

2 T Brown Sugar

2 T Soy Sauce

2 T Lime Juice

1 &1/2 Lbs Flank Steak

S & P

1 Large Red Onion, Cut into 1/4 Rounds

12 Corn or Flour Tortillas, warmed or lightly toasted

Tomatillo Salsa

1. In a small bowl, whisk together Oil, Chile Powder, Brown Sugar, Soy Sauce, and Lime Juice. Place Steak in a 9 x 13" baking dish and cover with marinade. Turn once to coat Steak, then cover dish and refrigerate 1 hour.
2. Heat grill or grill-pan to med-high. Clean and lightly Oil grill. Remove Steak from marinade, letting excess drip off;  reserve marinade. Season Steak with S & P. Grill Onion and Steak flipping occasionally, until Onion is lightly charred and Steak is Med-rare, about ten min. Brush Onion and Steak with reserve marinade and cook 1 min more, flipping once. Place Onion on serving plate. Transfer Steak to cutting board, cover with foil and allow to stand for appx 10 mins to cool. Thinly Slice against grain. 

Food Everyday, Martha Stewart Mag. June 2011

Too hott to cook

 With oven-like temperatures out nobody wants to eat anything warm. Here is a recipe that I will be making tomorrow for dinner. [I'll let you know how it goes] Stay cool! =]

Grilled Chx and Peach Salad

Time: 30 mins/ Serves: 4

1 T White Wine Vinegar

1/2 t grated Ginger

Olive Oil +S&P (Salt and Pepper)

2 med Red Onions Sliced into 1/2" rounds

4 boneless, skinless Chx (Chicken)  breasts

3 Peaches, cut into wedges

1 bunch Spinach, steams removed (about 4 cups)

1. Heat grill to med-high. In a small bowl, whisk together vinegar, ginger, 1 T Olive Oil, 1/8 t of S&P (salt and pepper).
2. Brush Onions with 1 T oil and season with 1/4t of S&P. Brush Chx with 1t Olive Oil and 1/2t S&P. In a bowl, toss Peaches with 1T Oil.
3. Grill Chx and Onions until Chx is cooked through, and the Onions are tender, 5-6 Mins per side. Grill Peaches until charred, 2 mins. 
4. Transfer all to a bowl. Toss with Vinaigrette.

* Can be made into a sandwich or wrap.*

Recipe provided by Woman's Day June 2011 Issue. (pg148)

Bacon Cheddar Quiche- w/out the shell.

Can you say breakfast on the go? This can be prepped the night before and thrown in the mic. as you get ready for the day.   

Bacon Cheddar Quiche

Pkg Bacon

1 C. Cheese mixture of your choice

Can/Jar/ Fresh Mushrooms

Half of a handful of chopped Onion

5 ounces Milk

1/4 t Cayenne pepper

1. Fry Bacon. ( Not burnt, its gross trust me xp ) When fully cooked, fry Mushrooms and Onions in the same pan for flavor.
2. Grease a 9", MICROWAVE SAFE pie pan and layer, Bacon, Cheese, Mushrooms, and Onion. 
3. In a large bowl, beat Eggs, Milk, and Cayenne pepper. Pour over Onion layer.
4. Microwave uncovered for 4 & 1/2 minutes.  If not fully cooked, stir and cook for an additional two minuets.

Thank you Taste of Home for the recipe.

Cool Cucumber Salsa

Are you the type of person who does not like the heat of salsa? or would rather pass on soupy tomatoes? Here is a recipe for you. This would have been amazing with the recent increase in temperatures lately.

Cool Cucumber Salsa

2 medium Cucumbers,  peeled, seeded, and chopped
2 medium Tomatoes, chopped
1/2 c chopped Green bell pepper
 1 Jalapeno pepper, seeded and minced
1 small Onion, chopped
1 clove Garlic, minced
2 T Lime juice
1 t minced fresh Parsley
2 t minced fresh Cilantro
1/2 tn dried Dill weed
1/2 t Salt
1 (12 ounce) package Tortilla chips

 

1. In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Orginal Recipe 

Homemade Chicken Fettuccinne Alfredo for Four.

Please ignore the orzo for just a moment, or five.

This is the "WoW" dish if one were to try to impress another. Yes, it is that good. The original recipe is made to feed eight, hence the odd dominations.

Chicken Fettuccine Alfredo

3 Skinless/Boneless Chicken Breasts, Cut into Strips

3 T Butter

2 Cloves Garlic, Minced

1-1/2 t Italian seasonings 

1/2 Lbs Fettuccine 

1 Small Onion, Diced

1/2 (8oz) Package of Fresh Mushrooms, Sliced

2 T & 2 t Flour

1-1/2 t Salt

1/2 t Ground White Pepper

1 -1/2 Cups Milk

1/2 Cup Half & Half

1/2 & 2 T Grated Parmesan Cheese

1/2 Lbs. Shredded Monterey Colby- Jack Cheese

1 Roma Tomato, Diced

1/4 Cup Sour Cream

1. In a large skillet over medium heat combine Chicken, 1 Tablespoons butter, 1 cloves Garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. 
2. Melt 2 Tablespoons butter in the skillet. Saute Onion, 2 cloves Garlic, and Mushrooms until Onions are transparent. 
3. Boil Noodles until al dente; drain.
4. Remove Onion and Mushroom Mixture from skillet and set a side.  
5. Stir in flour, salt and pepper; cook in skillet for 2 minutes. VERY Slowly add Milk and Half-and-Half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in Chicken Mixture, Tomatoes, Onion and Mushroom Mixture and Sour cream. Serve over cooked fettuccini. 

Orginal Recipe Source 

Homemade Flavored Potato Chips

I never thought I would see the day when I would be able to make my own Potato Chips in a Microwave. Yes, I just said Microwave.

Try this for yourself with one small Potato to see if you like it.

Heres whatcha do.

1. Slice Potato into almost paper-thin slices.
2. Grab a non-plastic plate and place a little bit of Olive Oil on it.
3. Place Potatoes on plate(Single layer if you want it crispier, multiple layer for saggier) and add little more Olive Oil on it.
4. Season to taste. ( I will provide a few quick ideas at the bottom)
5. Microwave on High for 2 minutes( for slightly soggier chips) to 5 minutes( For crispier ones) If you go beyond 5 minutes your end result will be soaking the plate to get the slices off.
6. Let stand for a few moments or minutes (depending on how long you can resist). Caution! The plate will be burning hot.

Seasonings:
The Classic: Just Salt, Seasalt would be a nice alternative.
Just Seasoned: aka with Seasoning Salt. Salt, Sugar, Paprika, Onion, Garlic.
Steak Flavored: Montreal Steak Seasonings. McCormick does not give their secrets away.
Italian Flavored: aka with Italian Seasoning or Oregano, Basil, Rosemary, Parsley, Garlic, Salt, and Parmesan Cheese.
Spicy Hot Cajun: Salt, Cayenne Pepper, Basil, Garlic, Onion, Black Pepper and Paprika.

Vast continuum

Days go by with out a notice. Bodies moving forward our minds in the past. Move forward they say! So we push through the endurances with our best effort forth. Moving forward leaving other priorities askew. Moving moving moving. F o r w a r d . Does it ever end?

That Little Tingly Feeling

I've got the little tingly feeling because my blog is now able to be searched on search engines! Not only that, but I have also been blessed to have achieved my goal of 250 views this month. Small, yes. But small steps count. I want to hear from you guys! Tell me about something you have given an Amateur's Attempt to. I will be more then happy to to post your story, or if you would like me to try one of your recipes. Until then have a wonderful evening! Tootles!

Amanda

Oven Baked Garlic and Parmesan Fries

The general rule is one potato person. In my instiantce its two. These are amazing. =]

Oven Baked Garlic and Parmesan Fries

Prepare yourself this is worth the wait. It is going to take you close to an hour.

2 Potatoes, with skins left on and cut into thin long strips. ( the smaller, the faster its going to cook)

Olive Oil

1-2Cloves of Garlic, Minced

1/4 teaspoon dried Thyme

1/8 -a pinch of Seasoning Salt

Parmesan Cheese

1 Tablespoon Fresh or Dried Parsley

1. Preheat oven to 435 Degrees F.
2. Place Foil on your baking sheet and drizzle with Olive Oil
3. Add Potatoes (in a single layer) and Continue to season with everything but Parmesan Cheese and Parsley.
4. Bake for 15 minutes then proceed to remove pan from oven, and flip potatoes and cook for an additional 15 minutes.
5. Add Cheese and Parsley. Enjoy=]

Orginal Recipe 

Craving Something Sweet?

"Amanda, this is the best damn thing you have ever made"- Z. Sad thing is, he always says that. Fret not! they are delicious, I have been eating them all day. =]

Chewy Granola Bars

2 ½ Cups Rolled Oats

½ Cup Flour

½ teaspoon Baking Soda

½ teaspoon Vanilla

1/3 Cup Butter, Softened

¼ Cup Honey

2 Tablespoons and 2 teaspoons PACKED Brown Sugar

1 Cup of your choice of Miniature Chocolate Chips, Dried Cranberries, Marshmallows, Sunflower Seeds Ect.

1. Preheat Oven to 325 Degrees F
2. Combine all ingredients together and mix well.
3. If you do not have a non stick pan, I advise you grease the pan.
4. Press Mixture into pan and bake for 20 Minutes or until Golden.
5. Allow to cool before cutting and removing.

Orginal Recipe

Say NO! to Boxed Food!

I could probably sit here a preach until I were blue in the face taking consideration of the fact that America is too large. That in return this is creating an off-spin generation of people who are healthy and think they are over weight. There is not a reason to sit there and eat celery everyday for lunch, seriously! Lets look at what we [America] are eating. PROCESSED FOODS! There I said it, and yes it is a GIGANTIC issue. Not going to lie, I grew up on the fast-food/boxed/canned everything diet. This is the reason oddities, strange cancers and diseases are popping up.( I am not even going to continue with that argument, I lack in the creditability field)

Anyways, the point of my rant is to say take the time to make your own food. You are not too busy if you are able to read this. Plus side of things.:
1. You know what you are consuming. Not what is that? No longer will 'On lips and on the hips' apply.
2. Budget Friendly.
3. It is a social event, food brings everyone together.

Lets take a stand for a better you.