Pasta in Vodka (cream sauce)!

Author: Cooped Up Chick  //  Category: April 2011, Main Course


I’m so sorry. I know that I have been slack with the postings. No excuses, its Spring. So much to do. SO much to clean. So much to get ready outside for planting and gardening that I have slacked off on my inside chores. That includes cooking. There has been a lot of leftovers, frozen dinners, Kraft dinner and fish sticks around here lately. I’ve been a horrible foodie. ๐Ÿ˜‰

I have missed you guys! ๐Ÿ™‚

What better way to get back into the blogging than by combining 2 of my favorite things??!!! Homemade noodles and vodka!!!

I have heard about vodka cream sauce but found it odd and peculiar. Don’t get me wrong…I have no issues with eating pasta with a side of vodka but never thought that combining the two would be good, let alone delicious. It is.

Start with a basic marinara sauce (Recipe here:




Bring 3 cups of marinara sauce to a boil and then add 1/4 cup of vodka.


Keep it at a rolling boil for about 5 minutes. This will burn off most of the alcohol content in the vodka and just leaving the spicy essence. I didn’t think the vodka would actually add much to the flavor of the sauce but it does.

Reduce the heat to simmer. Allow the sauce to stop boiling. Now add 1/4cup ofย  heavy cream. I actually used unwhipped whipping cream. It was the heaviest cream I could find. ๐Ÿ˜€


Stir the cream in until combined and increase the heat again to medium. Allow the sauce to return to a gentle bubble and heat thoroughly….just a minute or so.

Now its ready to serve on your homemade pasta (recipe here:



You can also use dried pasta but just cook until al dente.

I made a delish garlic bread to go with this meal. I made the bread dough in my bread machine and then formed it into a football shape on a sheet pan on top of parchment paper. Brushed the dough with egg white and scored it down the center and baked it in the oven.

Once it came out I divided it in top and bottom sections and brushed it generously with this mixture…

fresh chopped garlic (about 8 cloves), 1/2 tsp dried oregano, 1 Tbsp fresh chopped parsley, 1/4 tsp dried basil, 1/4 tsp salt, 1 Tbsp parmesan cheese (grated from the can….like Kraft), around 2 Tbsps extra virgin olive oil and 1 Tbsp melted margarine.

SOOOOOO yummy!!!


love, peace and chicken grease

– A Cooped Up Chick


Best damn Chocolate Chip cookies!

Author: Cooped Up Chick  //  Category: April 2011, Desserts


So sorry I have not been posting much lately. I have been on vacation for the past week and by vacation I mean STAYCATION and by staycation I mean I have been lying on my couch. I have had little to no motivation to cook. This is strange for me since I truly have a passion for cooking. Apparently I have been a little passionless lately but we won’t go there. ๐Ÿ˜€

I promise, I vow, I will write at least 3 posts before I head back to work. This is post #1.


Chocolate chip cookie recipes all have basically the same ingredients so it must be measurements and methods that cause the cookies to differ.

I have found, after many many years of taste testing different c.c. cookies (chocolate chip) and about 7.24 lbs of body fat dedicated to this taste testing, the best and most consistently GREAT cookie recipe and it is from my friend Stephanie. I am not sure where she got it from (enlighten us Steph!) but I have heard it won a baking award. I can see why and if you give it a try I am sure you will agree.

What you will need:


1 1/4 cup sugar

1 1/4 cup brown sugar

1 1/2 cup margarine (the cheaper the better…DO NOT USE BUTTER)

2 tsp vanilla

3 eggs

4 1/4 cups all purpose flour

2 tsp baking soda

1/2 tsp salt

12 oz package of semi sweet chocolate chips

Preheat oven to 375 degrees.


Beat together sugars, margarine, eggs and vanilla.

Stir in chocolate chips.

In a separate bowl mix together all the dry ingredients. No need to sift.

Stir the dry ingredients into the wet.

Mix well.

Drop large spoonfuls of cookie dough onto ungreased cookie sheets.

Bake for 10-11 minutes. Steph says 10 minutes but my oven does not run hot so I found that 11 minutes is perfect. You will look at the cookies and think “those are NOT done” but they are. DO NOT OVERBAKE!

As soon as you take the cookies out of the oven remove them from the cookie sheet and transfer to a cooling rack. This is super important because it stops the cooking process.

These really are the best cookies I have ever had. They are slightly crunchy on the outside yet still soft and chewy on the inside.

As per Stephanies directives now is the time to “sneak a warm cookie to taste to ensure good flavor :)”

Smart lady! Although, best of luck stopping at just one!


love, peace and chicken grease,

-A Cooped Up Chick