Chicken Alla Vodka combines the tanginess of a marinara with the creaminess of an alfredo. Add a little vodka for good measure and what is there not to love? This dish is delicious and easy to make. It has been a favorite of mine for years and is one of the first things that I look for on an Italian restaurant’s menu.
With the new year nearly upon us I thought this would be a good time to bring this blog back to life. With the nights getting longer and colder I wanted to start out with a “stick to your ribs” meal. For me this makes me think of pasta automatically. The thing that I love about homemade pasta is that it is so versatile. It can be served with sausage, meatballs or chicken; also anything from a creamy Alfredo sauce to an earthy pesto or a traditional red sauce. The possibilities are truly endless. In the case of ravioli even the filling itself can be customized to fit any meal.
Today I am using the eggplant that I found at the farmers market in Westminster earlier this week. For this recipe I wanted to go in a different direction than a traditional parm while still sticking loosely to the same theme. I’m not really sure if this is more of an eggplant parm or a lasagna, but it is delicious. Because these eggplant are long and narrow I decided to cut them lengthwise so I would have a nice platform for the stuffing. Three of these medallions along with a helping of pasta is a satisfying lunch for any day.
Fillet Mignon, Beef Tenderloin, Wellington, no matter how you cut it this is one of the highest quality cuts of meat available today in any restaurant. Though personal tastes may very on what the “best” cut of meat is, tenderloin easily earns itself a spot on many menus around the world. The thing that sets beef tenderloin apart from the other cuts is that it is fork tender and quite literally melts in your mouth.
This is a simple and light dish to make for summer. It makes use of vegetables available at any corner farm-stand or market.