Penne alla Vodka Recipes from The Kitchn To my uninitiated palate, it was the best meal of my short life—a melange of flavors I had never before experienced. That restaurant, because of that dish, became my most requested special occasion spot, much to the dismay of my father's wallet I'm sure. It closed down by the time I reached middle school, and I have yearned for that recipe ever since. My memory may have gotten the best of me, and the tastes and colors of that childhood pasta have blurred and morphed together with other food experiences. Whether or not the penne alla vodka here is similar I'll never know. But every time I take a bite of this delicious version I think to myself, "man, that little girl sure did have good taste." Penne alla Vodka Serves 4-6 Heat the olive oil in a large Dutch oven over medium-high heat until very hot but not smoking. Reduce heat to medium. Stir the tomatoes, red pepper flakes, sugar, and salt into the onion mixure.
Buffalo Chicken Bites One of my favorite guilty pleasures is buffalo wings, especially dipped in blue cheese dressing. There's something about the buffalo chicken and blue cheese combo that really appeals to me and I had a craving for it lately. When I came across a recipe for ham and cheese stuffed pretzel bites, I figured I could substitute it with chicken and blue cheese. That's when I decided to make these Buffalo Chicken Bites... yum! These are such an awesome snack, which could be a meal in itself if you have enough of them. It's not hard since they are addictively delicious! I plan on making these again and experimenting with other fillings such a steak, provolone, sauteed peppers and onions for Philly Cheesesteak Bites... or even pepperoni, italian sausage, mozzarella and mushrooms for Pizza Bites. Buffalo Chicken Bites 2 1/4 teaspoons rapid rise dry yeast 2 tablespoons brown sugar 1 cup warm milk ( I used 2%) 2 1/2 cups of flour Preheat oven to 400°F with rack in the middle of the oven.
Boy-Approved Spiked Pasta (Spaghetti with Vodka Cream Sauce) My boyfriend P has a busy, active job and is often too busy to eat a big lunch, if any lunch at all. It's no surprise then that he comes home hungry at only 5 p.m. For those days especially, I have a list of go-to meals that can be whipped up in no time. P's not much of a foodie. I'd actually seen many versions of this dish long before, yet was always scared off by their copious use of heavy cream. Do you also have a go-to list of quick, delicious meals for those really hectic days? Spaghetti with Vodka Cream Sauce [Printable Recipe] Slightly adapted from Cooking Light Serves 3 to 4 XIAOLU'S NOTES: I HIGHLY recommend using fire-roasted canned tomatoes for this recipe -- it adds that much more depth to the flavor! Cook the pasta according to the package directions. Heat oil in a large nonstick skillet over medium-high heat. IF you have stick blender, you can now puree the sauce right in the pan (easy peasy!).
Watermelonade Recipe at Epicurious.com photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Pasta with Zucchini, Tomatoes, Bacon, and Feta Pasta with Zucchini, Tomatoes, Bacon, and Feta I love simple pasta dishes like this one. In my mind you can’t go wrong with pasta, vegetables, and a little olive oil and cheese for flavor. Pasta with Zucchini, Tomatoes, Bacon, and Feta Ingredients:3/4 pound cavatappi or some other short pasta 4 slices bacon 1 tablespoon olive oil 2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced kosher salt and black pepper 1 pint grape tomatoes 4 ounces Feta, crumbled (about 3/4 cup) 1/2 cup fresh basil leavesDirections:Cook the pasta according to the package directions.
Japanese-Style Fried Chicken - The Japanese Food Report Sorry Paula Dean, but nothing beats Japanese-style fried chicken. (To Mary in Austin and all my friends down south who make amazing fried chicken: Don't kill me! :) ). The secret is the marinade. Before the bird hits the hot oil in Japan, it wallows in a savory, soy sauce-and-garlic marinade bursting with mouthwatering umami goodness. Serves 4 4 chicken legs, bones removed and cut into bite-sized pieces (much tastier for this dish than boring white meat, a.k.a. 1. 2. 3. 4.
Basil-Wrapped Salmon and Zucchini Pesto Tagliatelle Recipe I made this "zucchini pesto" because I had a leftover zucchini, but actually it tasted pretty good. Wrapping the salmon in basil is a really healthy method of poaching the fish whilst giving it a flavour kick. First, make the pesto. Brush the zucchini slices, garlic and chilli with olive oil. This makes enough for at least 2 servings. Poach the salmon. Score and season the salmon with salt and pepper. Milk and Booze! How To Make Sweet Milk Liqueur Milk liqueur: a Portuguese recipe made from equal parts vodka (or grappa), milk, and sugar. Say hello to the newest addition to our liquor cabinet! This rather improbable combination of vodka and milk makes a liqueur so smooth and perfectly sweet that you'll want to sip it straight. Get the recipe, our review, and some ideas for using this sweet liqueur below. We love the idea of making our own liqueurs, and we've been wanting to try this milk liqueur ever since we saw it in David Leite's most recent book The New Portuguese Table. The hardest part about this liqueur is waiting for it to infuse. But strained a few times to catch all those milk solids, the resulting liqueur is perfectly clear with a lovely sunshine yellow hue. This is definitely a winner in our book. Ideas for Using:• Split into several small bottles for presents - Wouldn't these make a cute Valentine's day gift? Homemade Milk Liqueur adapted from The New Portuguese Table by David Leite Makes about 1 quart of liqueur
LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious! I still can't believe how great this came out and how awesome it actually tasted!
Zhug (Skhug) Recipe: Yemeni/Israeli Hot Sauce One of the most popular forms of casual dining in Israel is the falafel stand. For about 15 shekels (about $4) and in about three minutes, you can get a pita stuffed with falafel (fried garbanzo mash), pickled cabbage, hummus, tahini, and just a touch of an unassuming sauce called zhug (skhug), סחוג in Hebrew. Usually zhug is served in a small dish with a spoon, so you can decide how spicy you'd like your falafel pita to be. The most popular hot sauce in Israel, zhug is served with just about everything, especially with foods with origins in the Middle East. While it's not easy to find zhug outside Israel, it's also not very difficult to make. Chicken Pumpkin Stir-fry Recipe This is such a simply delicious dish that can be whipped up anytime. The only condiment I used was light soy sauce - the pumpkin bathed the chicken in a lovely golden hue while providing a slightly sweeter flavour. For a finishing touch, stir in some Thai basil for that unmistakable fragrance and you have yourself a great stir-fry that does not require much time and effort. Today is actually the first time I cooked with pumpkin in a savoury dish and I was pleasantly surprised. This just goes to show how much there is to learn every single time I cook something up - life is one continous learning process :) (both in and out of the kitchenof course). Serving suggestion: Steamed Rice Ingredients: 300g of boneless chicken thighs (substitute with breasts if you like) 3/4 cup of sliced pumpkin 1 red onion, sliced into wedges 2 bird's eye chili peppers, sliced (remove seeds for less heat) 2 tablespoons light soy sauce or to taste 1/2 cup Thai basil, rinsed (leaves only) Method:
Grilled Corn and Tomato Fettuccine Last summer I fell in love with a million things. Nude nail polish, avocado toast, baked beans on top of eggs and super long walks with lots of gossip to name just a few. Oh and cold beer. A little late on that train, but…. better late than never. By far, the cream of the crop was grilled corn. Best.thing.ever. Anywaaaaay. Grilled corn is the bees knees. It became a thing. An addiction. Sooo… I also grilled the tomatoes, which was in a word… awesome. Grilled Corn and Tomato Fettuccine serves 2-4 1 pound whole wheat fettucine 4 large ears of corn 3 vine tomatoes, cut in half 1 green pepper, seeded and sliced 2 garlic cloves, minced 1/4 cup + 3-4 tablespoons olive oil 1/4 cup parmesan cheese salt and pepper Preheat the grill on the highest setting. Boil water and prepare pasta according to directions. Once corn is finished, unwrap and let cool for a few minutes. Summer rocks my world.