Vodka sauce

http://www.foodnetwork.com/recipes/food-network-kitchens/penne-with-vodka-sauce-recipe.html

Ingredients:

1 28 -ounce can whole plum tomatoes
1 tablespoon unsalted butter
2 shallots, minced
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Directions:

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

20140629-215306-78786758.jpg

Advertisements

Crock Pot Hawaiian BBQ Chicken Tacos with Pineapple Slaw

http://blog.hostthetoast.com/crock-pot-hawaiian-bbq-chicken-tacos-with-pineapple-slaw/

 

INGREDIENTS
For the Hawaiian BBQ Chicken:
  • 3 lbs boneless skinless chicken breast
  • 1½ cups unsweetened pineapple juice
  • ½ cup honey BBQ sauce (I used Sweet Baby Ray’s Honey BBQ)
  • ⅓ cup soy sauce
  • ¼ cup rice vinegar or apple cider vinegar
  • ¼ cup brown sugar, lightly packed
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1-2 tablespoons sriracha
  • 12 flour tortillas
  • 1 cup sharp cheddar cheese, shredded
For the Pineapple Slaw:
  • ½ small purple cabbage, sliced thin
  • ¼ medium green cabbage, sliced thin
  • ¼ fresh pineapple, cored and diced
  • ½ small red onion, diced
  • 2 tablespoons cilantro, chopped
  • ¼ cup unsweetened coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sriracha
  • 1 teaspoon brown sugar
  • ¼ teaspoon salt
  • Crushed red pepper, to taste (optional)

Taco Chicken Bowls

Original Recipe

20140616-203529-74129238.jpg

Pretty good. Makes ~11 servings. Use spicier salsa, the crockpot mellows it out.

 

Ingredients
  • 2 lbs. chicken breasts
  • 1 (16 oz.) jar salsa
  • 1 (15 oz.) can black beans, drained
  • ½ lb. (8 oz.) frozen corn
  • 1 Tbsp chili powder
  • ½ Tbsp cumin
  • ½ Tbsp minced garlic
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • to taste cracked pepper
  • 2 cups dry rice
  • 8 oz. shredded cheddar
  • ½ bunch cilantro (optional)
Instructions
  1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
  2. Secure the lid on your slow cooker and cook on low for 8 hrs.
  3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.