Archives for May 2012

Rachael Ray calls this “You won’t be single for long” vodka cream pasta…

Ingredients:

2 Tbsp extra virgin olive oil

2 cloves garlic, minced

2 shallots, minced

1 cup chicken stock

1 cup vodka

1 can (32oz) crushed tomatoes

salt & pepper

16 oz pasta (rotini/penne)

1/2 cup heavy cream

20 leaves fresh basil, shredded

Loaf of crusty bread for dipping

 

Heat a large skillet over medium heat. Add oil, butter, garlic & shallots. Saute for 3-5 minutes. Add vodka, reduce by cooking 3-5 more minutes. Then, add chicken stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt & pepper. While sauce simmers, cook pasta according to box directions. Stir cream into sauce. When sauce returns to a bubble, remove from heat. Toss sauce with pasta & basil.

Don’t forget to add love, it makes all the difference!

I always want tacos around this time of year…and El Torito’s sweet corn cake! You can find the corn cake mix in the baking aisle, hopefully your market sells it! (Want Guacomole? See my recipe below, posted in February.)

Ingredients:

1 package McCormick Taco Seasoning Mix

1 lb ground sirloin or chicken

3/4 cup water

12 taco shells or flour tortillas (6-inch)

Assorted Toppings:

Shredded Lettuce

Chopped Tomatoes

Corn

Shredded Cheese

Salsa

Sour Cream

El Torito’s sweet corn cake mix

1/4 cup melted butter or margarine

1/4 cup water

1 (15 oz)  can of creamed corn

Preheat oven to 350 degrees. In a large bowl, combine corn cake mix and butter. Add water and can of corn. Mix all ingredients until combined. Pour mixture into a 9×5-inch loaf pan. Bake, uncovered at 350 degrees for 40-45 minutes. Use an ice cream scoop to serve.

Brown meat in a large skillet on medium heat. Stir in seasoning Mix and water. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Spoon into warm taco shells. Serve with toppings and yell “Happy Cinco de mayo!”

Don’t forget to add love, it makes all the difference!