Penne ala Vodka

Ingredients: Olive Oil, 2 Garlic Cloves, 1 Yellow Onion, Crushed Red Pepper, 1/3 Cup of Vodka, 2 diced and peeled tomatoes, 2 tbsp. of tomato paste, 1 tbsp. of balsamic vinegar, 1 tsp. of salt, 1 tsp. of black pepper, 1/2 cup of heavy whipping cream, parmesan cheese, and basil.

• Put 3 tablespoons of olive oil in a sauce pan on medium-high heat
• Then dice one sweet onion and 2 garlic cloves for about 4-5 minutes
• After that add 1/4 a teaspoon of crushed red pepper and let that cook for an extra minute.
• Next add the diced peeled tomatoes, and 1/3 cups of vodka (Svedka) into the saucepan and let it simmer for 7 minutes and stir occasionally.
• Then add 2 tablespoons of tomato past, 1 tablespoons of balsamic vinegar, 1 teaspoons of salt, 1 teaspoon of black pepper into the sauce pan and let it simmer on lo for 20 minutes and stir occasionally (use this time to cook the pasta)
• After 20 minutes add some basil and stir. Then move the sauce into a blender or food processor and blend until smooth.
• Once it’s blended put it back into saucepan and add 1/2 cup of heavy whipping cream, as much parm as you think it needs, and some pasta water as well. Mix that and now you have vodka sauce

Buffalo Chicken Mac and Cheese

Ingredients: Salt, Chili Powder, Black Pepper, Crushed Red Pepper, Paprika, Cayenne Pepper, 1lb. Cavatappi Pasta, 2 tbsp. Salted Butter, 3 minced Garlic Cloves, 1 diced Yellow Onion, 1tbsp. All Purpose Flour, 2 1/2 Cup of Whole Milk, 1/2 a Cup of Heavy Cream, 1 1/2 Cup of greated Sharp Cheddar Cheese, 1 1/2 Cup of greated Pepper Jack Cheese, 1 1/2 Cup of greated Colby Jack Cheese, 1 Shredded Rottisseri Chicken, 1/4 Cup of Buffalo Hot Sauce, 2tbsp. of Ranch.

• Mix 1 1/2 cup of sharp cheddar, 1 1/2 cup of pepper jack, and a 1/2 cup of colby jack
• For your seasonings, Mix salt, pepper, crushed red pepper, chili powder, cyanine pepper, and paprika to your heart's content for a seasoning mix
• Pre-shred the rotisserie chicken
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 11 minutes. Drain and set aside.
• Meanwhile, melt the butter in a large skillet or saucepan over medium heat. Add the onion and garlic. Season with the half the seasonings and cook until the onion and garlic
• Sprinkle the flour over the onion and garlic and stir to make a roux. Let cook 2 to 3 minutes before slowly stirring in the milk and then the heavy cream. Bring to a gentle boil, allowing the mixture to thicken slightly, 2 to 3 minutes.
• Reduce the heat to low and stir in the cheddar and pepper jack a handful at a time, allowing each addition to melt before adding the next.
• Stir in the chicken, hot sauce, and ranch dressing and cook until the chicken is heated through, 1 to 2 minutes. Taste and adjust seasonings as needed. Add the cooked pasta to the sauce and toss well to combine.
• Once everything is mixed together, place the mac & cheese in a tray, sprinkle some cheddar cheese on top, and preheat the oven to 350°F.
• Bake the mac & cheese for about 25 minutes, or until the top is golden brown. Serve and enjoy!