London's Favourite Pasta (aka Penne a la vodka)

1# Italian sausage links (spicy preferred)
2-3 cloves garlic
1/4 cup cheap vodka (Popov)
1 28 oz can of whole peeled tomatoes
8 oz. heavy cream
1/4 cup Parmesan cheese

1. fry sausage.  remove from pan. 
2. brown garlic in the remaining fat.
3. add vodka
4. add a can of whole tomatoes.  simmer slowly. 
5. add cream. 
6. stir in sausage and parmesan.  
7. garnish with red pepper flakes and plenty of parm.  

Chicken Tinga Tacos

We saw this on America's Test Kitchen on Saturday and we all were salivating!  I knew I had to make it!

2lbs boneless, skinless chicken thighs
2 tbsp vegetable oil
1large onion, thinly sliced
3 cloves garlic, minced
1tsp cumin
1/2 tsp brown sugar
1/2 tsp cinnamon
1 15oz can fire roasted tomatoes
1/2c chicken broth
2 tbsp minced Adobo peppers and 2 tsp Adobo sauce

Dry chicken thighs and sprinkle with salt and pepper.   Heat 1tbsp oil in Dutch oven.  Brown thighs on each side.  3-4 min per side.  Remove from pan to plate.  Add remaining tbsp oil, reduce temp yo medium.  Add sliced onion and cook until browned, about 8 minutes..  Add Gaelic and stir 1minute.  Add cumin, cinnamon and brown sugar, stir until fragrant.  Add stock and using wooden spoon, scrape up browned bits.  Add tomatoes and then chicken and any accumulated juices.
Cook on medium/low for 15 minutes.  Remove  chicken.  Using a blender or immersion blender blend sauce until smooth.  Shred chicken and add to sauce, simmer for 15 minutes to thicken.
Add 1tsp lime zest and 2tsp lime juice.
Serve with tortillas and Mexican cheese.

Peach Pineapple Pork Picante

Ingredients

(4 servings)
1 lb. boneless lean pork (cubed) or pork chops
1 package taco seasoning mix
8 oz jar salsa
8 oz jar peach preserves
8 oz pineapple chunks, drained

Directions

Add all to crock pot.  Cook on low 6 hours or high 3-4 hours.   Serve over rice.