Some Vodka sauces are too hot for folks at our house. I know a lot of the flavor comes from those red pepper flakes, so I put on my apron and found a compromise. This version is not as hot but just as flavorful. It's also quick and easy making it perfect to make after a busy day here at the store. I've added one clove of garlic and a pinch of basil at the end. Both items are not "traditional" but I love layers of flavor. And don't worry, if you are not a Vodka drinker and therefore without a ready bottle in the freezer, just pick up a couple of those airplane bottles and keep on hand for this. You will be burning the alcohol off so kids are able to eat this as well. Write and tell us how you liked this. We love hearing from you. Read to the end for what to serve with it for a complete meal.

Bring large pot of water over high heat.  Bring water to boil.

Heat butter and olive oil  in large sauce pan over medium low heat.  Add the garlic and let it flavor the oil and butter for about a minute.  Add the pepper flakes and let them flavor the oil for another minute.  Add the vodka and turn the heat up to medium high and heat for 2 minutes.  You will hear the difference in the sound of the sizzle as the alcohol burns off - the tone gets higher!

The water pan should be boiling by now.  Add a good 2 or 3 pinches of salt to the water.   Be generous because you've heard it a hundred times - this is the only time you get to flavor the pasta!  Add the penne and cook to package directions.  We like ours just a bit past the al dente.  Be careful to not overcook though.

While pasta is cooking, turn  heat in saucepan to medium and add the tomatoes.  Allow the tomatoes to simmer and thicken up (about 8 to 10 minutes) stirring as needed.  As tomatoes will bubble and splatter all over my stove, I cover the pot with a grease splatter screen.  These screens with handles are great for frying foods but even better for sauces that you want to thicken up.  Go get one if you don't have one - you will thank me!  Add the cream and the basil and remove from the heat.  Add salt to taste.  You can add black pepper too - just remember there is an underlying heat from the red pepper flakes be careful to not make it too hot.

When pasta is done, drain it well and put into a large serving bowl.  Add a pinch of butter and toss.  Add the sauce and mix.  Serve topped with the fresh grated cheese.  A nice bottle of cabernet and a crusty loaf of bread followed by a light salad make a perfect end to a busy Saturday at the Guitar Store!

This is one of our favorite meals. Makes us feel like a restaurant meal! The capers really accentuate the lemon and chicken is a perfect backdrop for these delightful fruits. Serve with a rice pilaf and steamed broccoli.

Cut thick part of chicken breasts in half lengthwise so that the breast is about the same thickness overall. Put the chicken pieces into a large plastic bag and pound out to 1/4 inch thickness. You can use a rolling pin for this or an empty wine bottle. Each breast should make 1 large piece that you can cut in half giving you 4 servings.

Heat skillet over medium heat.  Add 2 Tablespoon Butter and 2 Tablespoon Olive oil to pan.  Lightly coat 2 pieces of chicken in flour and shake off excess.  When butter and oil are sizzling in the pan add the chicken.  Lightly sprinkle with Salt & Pepper.  They will cook rather quickly, about 1 minute to 2 minutes per side.  When the pieces are browned a bit, turn over and brown the other side.  Put cooked pieces on plate and cover.  Add 2 Tablespoons Butter and 2 Tablespoons Olive oil to pan and when hot add last 2 pieces of chicken.  When browned add to plate and cover.

Add the minced garlic to the pan and cook for 30 seconds, adding a bit more oil if needed. Add lemon juice, chicken broth and capers. Stir and scrape up browned bits from pan. As this starts to bubble up add chicken pieces back to pan and turn in the sauce. The flour on the chicken will thicken up the sauce. Taste for seasonings and adjust if needed.

Serve with lemon wedges. [Word from the editor: Bill likes lot's of extra lemons with his... And there's never any left-overs from this dish!]

On sultry summer nights when we really don't feel like cooking this is one of our favorite dinners. Even W.T. loves it.

Put Steak, Minced Garlic, Olive Oil and Salt & Pepper into Ziplock bag and let marinate on counter for 20 minutes while heating grill to 400 degrees.

Cook Steaks 4 minutes per side for Medium Rare.

Remove steaks and cover for 5 minutes to rest.  Slice steak into Very thin slices.

Cover each plate with torn Romaine leaves.  Place steak slices on the lettuce.  Top steaks slices with shaved Parmesan Cheese.

Sprinkle 1 tsp of Capers on each plate and squeeze ½ of lemon over each place.  Drizzle each plate with 1 Tbls of the Olive oil and grate fresh pepper over each.

ENJOY!!!!

You can't beat this for savory flavor - so don't hold back on the garlic, please!

-Cut chicken breasts in half
- Separate cloves of garlic, leave skin on
- Cut lemons into halves
- Strip leaves off rosemary branches
- Heat olive oil in large Dutch oven over medium heat, or any pan that can move from stovetop to oven
- Wash potatoes, leave skin on, cut into quarters, & cut in half again (into 1/8th sections)
- Brown your chicken & potatoes, add garlic cloves, rosemary, salt & pepper, then squeeze lemon juice over top (you can add the squeezed lemons to the mix as well)
- Place entire pot into oven & bake uncovered for 30 to 45 minutes, basting with pan juices every 15 minutes... Cook until the chicken is no longer pink inside & potatoes are tender with a fork

Recommended servings:
- Serve with crusty bread, squeezing your soft roasted garlic cloves onto bread like butter (Yummy). - Be sure your guests get some pan drippings over top their chicken & potatoes!