Vodka Cream Sauce

We tend to keep several jarred sauces in our pantry for nights when I need to whip dinner up in a matter of minutes. Those sauces are good to have on hand and if I have the time I'll add extra veggies or protein to them, but creating a sauce (almost) from scratch always tastes so much better.

I've been making this one for a couple years now and I'm just now getting around to posting it. I feel the need to apologize for the iPhone picture, but at the same time I'm also not sorry. I love taking photos of food, but once dinnertime rolls around I just want to eat and relax with my husband! I'm working on posting more of our favorite recipes, which means there will be more iPhone pictures in the future. I'm sorry I'm not really that sorry.

What I'm actually really sorry for is not sharing this with you sooner. This is one of those meals that's hearty and flavorful enough to stand all on its own. Sometimes if I'm really feeling ambitious, I'll add shrimp to the mix (throw them in the sauce just before adding the cream so they'll have time to cook) or my new favorite way is to make it with bacon*. Put this on your menu and you definitely won't be sorry you made it!

Vodka Cream Sauce 

adapted from Cooking Light

serves 4

Ingredients:
8 ounces pasta of your choice
1/2 tablespoon olive oil
1 onion, finely chopped
1 teaspoon salt, divided
1/4 teaspoon red pepper flakes (more if you want it spicy!)
1/4 teaspoon ground black pepper
2 garlic cloves, minced
1/2 cup (4 ounces) vodka
1/4 cup chicken (or veggie) broth
1 24-ounce can crushed tomatoes
1/4 cup cream (whipping, heavy, half & half; fat free works fine, too)
3 tablespoons (about 10 leaves), fresh basil, thinly sliced
Parmesan cheese (optional)

Directions:
Cook pasta according to package directions. Drain, set aside, and keep warm.

Heat oil in a large pot or skillet with high sides. Add onion; saute until soft and tender. Add 1/4 teaspoon salt, garlic, and red pepper flakes, and black pepper; saute 1 minute. Add vodka; bring to a boil. Reduce heat; simmer until liquid has reduced by half (if the vodka reduces rather quickly I sometimes add an extra splash or two just for kicks). Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat; simmer for 10 minutes. Using an immersion blender (or a blender), process until smooth. (If you used a large blender, return mixture to pan.) Stir in cream; cook 2 minutes over medium heat, stirring constantly until no white streaks remain. Stir in cooked pasta, basil, and 1/4 teaspoon salt. Serve immediately with Parmesan cheese and homemade bread.

*To add bacon: Omit olive oil; dice 4-6 slices of bacon and cook until brown and crispy in the skillet before adding onion. Remove cooked bacon to paper towels and let drain. Using the bacon fat, cook onions and follow the rest of the recipe. Add cooked bacon pieces to the sauce before adding cream.

Caprese on Crostini

My husband and I can't get enough of this meal, probably because it's so gosh darn hot outside that eating something light and refreshing is comforting on a hot, muggy night. I love it, because it's ridiculously simple, doesn't require any cooking, and is relatively mess free. We had it one night as a snack in the middle of the day as a way to use up some of the basil growing in our garden, and before we knew it, our snack turned into one of our favorite dinners.

I'm sure there's some fancy schmancy Italian word or phrase for what this really is, but for now we're calling it Caprese on Crostini and you only need a handful of things to make it: fresh basil, ripe tomatoes, mozzarella, olive oil, balsamic vinegar (optional), and some good, crusty bread.

There's no right or wrong way to eat this. My husband and I usually put out all the ingredients out on the table and build our own in different combinations. Sometimes I drizzle vinegar over just the bread or other times I top the whole thing with vinegar, and sometimes I sprinkle pepper on the tomatoes for an added kick of heat. It's really up to you and how you want to eat this.

Choosing quality ingredients is key here, so skip the beefsteak tomatoes and pick up some plump, juicy, red tomatoes just off the vine. Don't forget to pour yourself a glass of crisp and refreshing white wine! 

Caprese on Crostini

Ingredients: 
3-4 large ripe tomatoes, sliced 1/4-inch thick
handful fresh basil
16-ounces fresh Mozzarella, sliced 1/4-inch thick
loaf good crusty bread, sliced thin
olive oil (for drizzling)
balsamic vinegar (for drizzling, optional)
pepper (to taste)
garlic (optional)

Directions:
Drizzle olive oil on bread; bake or broil in oven until golden brown on both sides. Optional, once toast is out of the oven, rub a piece of garlic over it. Another option: Grate some mozzarella on top of bread and broil it until bubbly and golden brown. Top with ingredients in any combination.

Chips and Salsa

Growing up in New Mexico means learning to love spicy food, and what better way to train your palate than with tasty salsa? You know how Italian restaurants usually start out with olive oil and bread on the table? Well, New Mexican restaurants are notorious for providing little bowls of chips and salsa for customers to enjoy before their meal. Salsa is, by far, my favorite condement. There's nothing like walking into any New Mexican grocery store and seeing an entire aisle filled—from top to bottom—with jars of salsa.

My Tia Anna makes the most unbelievable homemade salsa. It's so good that I used to show up at our family functions early just to pour some of her salsa in my own to-go container (okay, it was usually a plastic cup) so I could be sure to have some when I went home. She quickly caught on to my scheme and started bringing me my very own container of salsa.

But that wasn't enough. One day I finally asked her how she made it so I could make it at home. Then she said the one phrase every person who fears the kitchen is afraid of hearing: "Oh, I don't measure anything; I just put a little of this and a little of that in there." Drats. Luckily, she wrote everything down the next time she made it.

This is my version of her salsa, and it's so simple to make. I should note that everything here can be modified. My husband doesn't like cilantro, so I usually put in a little less. And if you don't have green chile, just use jalapenos. The same goes for the texture: if you like chunky salsa, don't puree it as much. Do you have fresh tomatoes on hand? Go for it! A couple other things to keep in mind: taste as you go, but keep in mind that the flavors will mingle together more in the fridge; and try not to oversalt, because most ot the time you'll be scooping this salsa up with a salty chip (recipe below)!

Salsa

from The Tale of Two Kitchens

Ingredients:
2 (14.5 oz) cans of diced tomatoes (drained)
1/2 medium white or yellow onion, diced
3 tablespoons green chile (or jalapenos, to taste)
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 cup cilantro, chopped

Stir all ingredients together. Mix to preferred texture in a food processor, blender, or with an immersion blender. Refrigerate and enjoy!

Tortilla Chips

from The Tale of Two Kitchens

Ingredients:
6-inch corn or flour tortillas, cut into triangles
olive oil
salt

Preheat oven to 400° F. Line baking sheets with foil. Spray or brush both sides of tortilla triangles with oil. Place triangles on baking sheet not touching. Sprinkle with salt. Bake for 10-12 minutes or until golden.