#Vodka pasta sauce plus
#Vodka pasta sauce free

Like, okay, it’s dinner time and now we have a responsibility to help these kiddos actually eat for real, and NO, chips and salsa do not cut it. I don’t just mean blog cook – I mean life cook.

#Vodka pasta sauce plus

We are still in the midst of our Safe Families placement with the three kids, and as I posted in my VIP Facebook group last week (and as you might have seen on SnapChat), I feel like with the sudden addition of the littles to our 900 square foot house, I’ve lost a little bit of my cooking mojo. A little bit, or maybe a lot bit. For me, fights over the Hungry Caterpillar book = anxiety = lack of appetite, plus the tiredness factor is REALLY REAL.įinding things to cook for the last 9 days has been really difficult. You know how I feel about all things noodle.īut I will just give a soft encouragement to at least try this combo with zucchini noodles, whether you use the magic machine known as a SPIRALIZER or just peel them really thinly with a Y-Peeler. I am really enjoying my spiralizer deez dayz and I truly think these light, crispy zucchini noodles are just the right balance to the heaviness of the steak and the vodka sauce. This saucy vodka steak, which took no more than a few minutes, was then scooped up and served piping hot onto a pile of raw, crispy-spiraly zucchini noodles, because one thing I take issue with when it comes to zucchini noodles is their watery sogginess, so I just skipped the cooking part and left them raw, which was a) faster, and b) tastier. I honestly will probably never make my own sauce again. So that’s exactly what I did and IT ROCKED MY LIFE. Especially when we followed up the quick sear with a quick swim in that luscious DeLallo creamy vodka sauce which, if I may, might be the best tomato sauce I’ve ever had from a jar, evereverever. So naturally, cutting up said steak into small bite-sized baby pieces and giving them a super quick sear in browned butter seemed so much more my style.

I can face the truth.īeing a steak newb, I am not quite ready to cook a perfect steak in ONE WHOLE PIECE. Major intimidation. Let’s just leave that to someone who knows what they’re doing and/or is not still stuck in the anti-foodie habit of ordering her steak cooked medium well. Let’s not pretend I’m something I’m not here. Remember the steak and cheddar mac and cheese?Īnd must I remind of you of the spicy sausage rigatoni?Īnd now this.

#Vodka pasta sauce free

I’m thinking it might have to do with being sugar free right now – I think I’m making up for the lacking sugar with a little bit of extra protein. Lately I am a hungry girl who is really enjoying a meaty-full recipe.

It’s no secret that I don’t love chicken – although if it’s coated in white wine a nd shallots and butter and bacon, I’m more than happy to talk about it – and I’m just not super excited about any sort of red meat situation. See what I did there? I’ve never been much of a meat eater and I’d just rather make meals with plants (read: noodles) because there is less careful preparation, a lot of awesome taste, and ample opportunity for boatloads of sauce. why am I even using the word “ladies” right now? dislike), and to my girl Sage, whose only favorite human food is red meat.Īs I have mentioned many times in the last month of posts, red meat on Pinch of Yum is sort of a new and/or rare thing. This recipe goes out to all the guys who like steak, to all the ladies who like 4 ingredient recipes (PS. Al-right-al-right-al-right, now ladies. YEAH! 🎶