Spinelli’s Alla Vodka Roasted Whole Chicken
Serves 4-6 Ingredients One 2-3 pound farm-raised Whole Chicken 1 jar of Spinelli’s Creamy Vodka Sauce Salt and pepper to taste Preparation Preheat oven to 400 degrees. Rinse the chicken, then dry it very well with paper towels. Take about a half jar of Spinelli’s Creamy Vodka sauce and smother the chicken until the chicken looks evenly covered. Salt and pepper the chicken. Place the chicken in a roasting pan and put it in the oven. Roast the chicken, occasionally basting with the pan juices until it is done. This will take anywhere from 50 to 60 minutes (or until the internal temperature of the chicken has reached 155 degrees). Once the bird has reached the correct temperature, remove from the oven and let sit for 5 minutes. Serve with more warm Creamy Tomato Vodka sauce on top over your favorite veggie, pasta, polenta or...
Read MoreStuffed Portabella “Lasagna” with ground beef, fresh spinach and three cheeses
Serves 4-6 Ingredients: 4-6 large Portabella mushrooms, stems off Olive oil Salt and pepper 1 cup ricotta cheese 1 cup packed spinach, chopped 1 teaspoon fresh garlic, minced 1-pound ground beef 1 jar of Spinelli’s Creamy Vodka Sauce 1 cup parmesan cheese 1 cup mozzarella Preparation: Heat oven to 425°F. Remove stems from mushrooms and place mushrooms on a baking sheet. Brush both sides of each mushroom with olive oil and sprinkle with salt and pepper. Roast mushrooms cap-side down 10 to 15 minutes until softened but still holding their shape. Let cool slightly. Meanwhile, in a medium bowl, combine ricotta cheese, chopped spinach, fresh garlic, salt and pepper taste. Cook ground beef in a skillet over medium high heat until browned and crumbly. Drain fat and discard. Add a half jar of Spinelli’s Creamy Tomato Vodka sauce and combine well. Let simmer over medium heat for 15 minutes. Turn mushrooms stem side up fill cap with spinach ricotta mixture. Layer cooked ground beef on top of that and cover with more Vodka sauce. Cover with mozzarella and parmesan cheeses. Add back to oven and let bake for another 10 minutes or until cheese is melted and bubbly....
Read MoreSpinelli’s Pappardelle Alla Vodka with Bacon and Peas
Serves 4-6 Ingredients: 1 pound Pappardelle pasta 8 pieces of thick cut bacon (diced small) 1 jar of Spinelli’s Creamy Vodka Sauce 1 cup of peas ¾ cup parmesan cheese Preparation Cook pasta following the noted box instructions. While the pasta is cooking, in a large pan, fry bacon until just barely crisp. Remove the bacon from skillet and let sit on paper towel. With the same skillet, add the jar of Spinelli’s Creamy Vodka Sauce on medium to low heat for 10 minutes. Add peas, crispy bacon and stir. Drain pasta very well and add to creamy mixture. Toss pasta gently until well combined. Serve directly from pan and garnish with parmesan...
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