Monday, May 20, 2013

I'm Still Here!

Life is changing {again} in a major way around here.

Beautiful blossoms on one of the pear trees {that I will miss dearly}
My husband accepted a new job that starts in June so we've been busy trying to sell our house, pack and yet maintain some semblance of normalcy for the children.

Obviously, something had to give and that was this blog. Since we're eating quite random meals right now, trying to use up things from the freezer and pantry it's not like I'm creating inspiring menus and trying fun new recipes anyway.
Peanut Butter Chocolate Chip Muffins
I'm hoping to post a few things sporadically, but in giving myself grace am definitely not going to stress about it. Hopefully things will be a little more settled by the beginning of July.
For now though I'm off to pull something from the freezer and try to pack a box or two before nap time is over. :)

Wednesday, May 1, 2013

Vodka Pasta Sauce

My husband and I went to small local restaurant for Valentines Day this year. We decided to be slightly adventurous in our meal choices. Well, I tried. I ordered their White Lasagna only to be informed that they were out so instead I went with the regular lasagna which was fine. My husband's choice was more successful, resulting in a new addition to our at-home menu. We both loved the flavors and thus the mission was to recreate it at home.
Since we're two months removed from our initial taste of the restaurant's version it's debatable if this even resembles it. However, we enjoy this, as do the kids so this is now our "house version" of Vodka Cream Pasta. It has a slight spicy kick to it at the end of the bite but just enough to let you know it's there, not so much your eyes are watering. It doesn't take much sauce to nicely coat the noodles so keep that in mind as you are dishing up.

Vodka Cream Pasta
 Print Recipe
Yields: ~6 servings
Adapted from: $5 Dinners and Spice Islands

1 T butter
1/2 onion, chopped
1 tsp garlic powder
14 oz can tomatoes
2 T tomato paste
1/4 cup vodka
1/2 cup heavy whipping cream
1/2 tsp salt
1/4 tsp pepper
1/4 tsp basil
1 chicken breast, cooked and chopped
1 lb spaghetti, cooked
   1.  Melt butter in a large skillet over medium heat. Add onion and garlic powder; cooked until softened.
   2.  Add tomatoes and tomato pasta; bring to a boil for 1-2 minutes.
   3.  Add vodka; cook for 2-3 minutes.
   4.  Add cream, salt, pepper and basil; cook until warm.
   5.  Serve over pasta and chicken. {Two large spoonfuls of sauce will cover a serving of pasta nicely.}