Penne with Vodka Sauce

Penne with Vodka Sauce
Adapted from seriouseats.com

Ingredients
2 Tablespoons butter
4 small shallots, minced (about 1/2 cup)
4 medium garlic cloves, minced
1 28 ounce can crushed tomatoes
2 Tablespoons tomato paste
1/8 tsp red chili flakes (1/4 - 1/2 if you like your sauce spicy.)
1/4 cup + 2 tablespoons vodka
1 tsp sugar
1 1/2 tsp salt
3/4 cup heavy cream
1/3 cup chopped basil, divided
1 1/2 lb dried pasta, like penne
1 lb wilted spinach leaves (optional)


Directions
In a large pot over medium heat, melt butter.  Add shallots and cook, stirring, until softened and just beginning to brown, about 8 minutes.
Stir in garlic and cook until fragrant, about 1 minute.
Add crushed tomatoes (with juice) and tomato paste.
Stir in chili flakes, vodka, 1 1/2 tsp salt, and 1 tsp sugar.
Bring to a boil over medium heat.  Reduce heat to medium low and simmer, stirring occasionally  until slightly thickened and flavors are melded, about 20 - 30 minutes.  Stir in cream and 1/4 cup chopped fresh basil. Season to taste.
Keep warm while you cook pasta.
Cook pasta according to package directions. Drain cooked pasta, reserving 1 cup of pasta water.  Toss pasta with sauce adding pasta water until sauce reaches desired consistency. Stir in rest of chopped basil (and spinach, if using.)  Top with parmesan cheese.
 

Aunt Meredith's Barbacoa Tacos

Aunt Meredith's Barbacoa Tacos

Ingredients
1 can low-sodium beef broth
1 large yellow onion, chopped
6 cloves garlic, finely chopped
1 1/2  finely chopped chipotle chiles in adobo sauce
  plus 3 Tbsp. adobo sauce (from 1 can) * or more for spicier beef
1½ teaspoons ground cumin
1 teaspoon dried mexican oregano
2¼ teaspoons kosher salt, divided
1 3½-lb. boneless beef chuck roast or round roast
¼ cup packed cilantro leaves
fresh lime wedges
1 can black beans
cotija cheese (or shredded colby jack)
pico de gallo
guacamole
crema or sour cream
tortillas

Directions
Stir broth, chopped onion, garlic, chipotles, adobo sauce, cumin, oregano, and 1¼ teaspoons salt in a 6- quart slow cooker. Add beef and turn to coat. Cover and cook on low until beef is very tender and pulls apart easily, 7 to 8 hours.

Transfer beef to a large bowl; coarsely shred with 2 forks.  Drain some of the liquid out of the crock pot. Toss beef with 1½ - 2 cups cooking liquid left in the crock and ¾ teaspoon salt.

Serve in warm tortillas with warmed black beans, cilantro, cheese, pico de gallo, guacamole, lime wedges, and sour cream.   Tortilla chips on the side.

Adapted from https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-mexican-beef-sliders-recipe

Slow Cooker Chicken Tortilla Soup

Ingredients
1 lb shredded, cooked chicken  (from 1 rotisserie chicken)
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.)  can La Preferida brand mild enchilada sauce
1/2 medium onion, chopped
1 (4 oz.) can chopped green chile peppers (mild)
1 (24 oz.) can black beans
2 cloves garlic, minced
1 (32 oz.) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 bay leaf
1 (10 oz.) package frozen corn
1 Tbsp chopped cilantro

tortilla chips, avocado, shredded cheese, sour cream

Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, black beans, and garlic into a slow cooker. Pour chicken broth and season with cumin, chili powder, salt, pepper, and a bay leaf.  Stir in corn and cilantro. Cover and cook on Low setting for 6 - 8 hours, or on High for 3 - 4 hours.
Serve with tortilla chips, avocado, shredded cheese, and sour cream.