Mom’s Vodka Sauce Recipe
serves 4 first course plates
4 Tbsp unsalted butter
1 Medium onion, diced
1 Large clove of garlic, minced
1 Can (14 oz) diced tomatoes, half left whole and half pureed
1/2 cup good vodka
1/2 pint heavy cream
Salt and pepper
Melt butter and sauteed onion and garlic until translucent. Add tomatoes, simmer for several minutes. Add vodka and cook down a good bit. Add heavy cream, and continue to cook down. Sauce should be thickening. Puree half the mixture in the blend, return to pot and add basil. Season with salt and pepper, to taste. Boil pasta of your liking in heavily salted water (about 1-2 tbsp).
Lemon and Herb Roasted Chicken
Serves 4, with some leftovers (see chicken salad recipe below)
3-4lb Whole roasting chicken
Herbs (I used fresh Parsley and dried Oregano)
2 Cloves garlic
3 Tbsp butter
Salt and Pepper
For better results, season chicken several hours before cooking. Clean chicken, and pat down to dry. Season whole chicken with salt and pepper. Gently pull skin from breast of chicken, and place smashed garlic cloves and herbs below skin. Add the remainder of herbs to the inside cavity of the chicken, and squeeze half of the lemon inside (also add the whole lemon half inside chicken cavity). Refrigerate until ready to cook.
Allow chicken to come to room temperature, while preheating the oven to 450 degrees. Place chicken in a roasting pan, on top of carrots or sliced onions. Squeeze other half of lemon on chicken. Back at 450 degrees for 15 minutes, and lower the heat to 400 degrees. Cook for approximately 1.25 hours, or until a thermometer inserted in the thigh reads 160 degree. Let chicken rest for 15 minutes (thermometer will then read approximately 170 degree).
Left over chicken from above recipe, cubed
Mayonnaise and non-fat plain yogurt, mixed
Salt and pepper
Combine all ingredients, mix, and serve!