Salmon with Potato Salad & Horseradish Yogurt

We had a particularly indulgent weekend, with my son's all-day birthday party on Saturday and pre-Easter festivities on Sunday.  It's definitely possible that my middle kid had pop rocks candy for two different meals. Where do I pick up my parenting award?!  (I really hope our dentist doesn't read this blog.)  Needless to say, we were all feeling it on Monday, so I was searching for a lighter dinner that wasn't the same old same old.  I came across this salmon recipe while sitting in the doctor's office during my son's 7-year-check-up.  We are big salmon eaters here, but Carson usually grills it, so I was excited about trying out a new cooking method (and we go bananas over horseradish anything).  The recipe did NOT disappoint... the salmon was bright and tender, and the quickly-fried herbs on top were EVERYTHING.  I added some arugula to the potato salad for more greens.  I highly recommend this one!  Especially if your kids ate 17 pieces of cake last weekend like mine.    

Recipe here.

p.s. My kids did not eat this (with the exception of my son eating a little salmon).  No, no, no... they ate whole wheat tortellini and chocked down some Spinach Balls.

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Creamy Tomato Vodka Sauce

While we were in California, I met a new friend who shared a bowl of pasta with her homemade tomato vodka sauce.  I instantly fell in love with her, in a... "I love your pasta and want to be able to cook like you" kind of way.  We talked about the recipe and I tried to remember everything she said, which wasn't easy because she's not the type to measure things.  Last night, I tried it out, and I think I did a pretty good job.  Now I'm in love with myself!  Just kidding.  I was surprised at how easy and quickly this sauce came together, however I'm sure you could let it simmer on your stove for hours and it would taste even better.  Now I've got to track her down because she mentioned she makes a killer alfredo sauce too... oh pasta, why do you do this to me.    

Creamy Tomato Vodka Sauce

(Makes approx. 4 cups)

Printable Recipe

1 Tbsp olive oil

2 Tbsp unsalted butter

1 shallot, minced

4-6 cloves garlic, minced (depending how much you like garlic)

2 tomatoes, finely diced

1/4 cup tomato paste

1 28 oz. can crushed tomatoes

1/4 cup cream

1/3 cup vodka

Seasonings to taste: dried oregano, dried basil, salt and pepper

In a deep skillet or pot, heat olive oil and butter over medium-low heat.  Add the shallots, garlic and fresh tomato, and saut� for about 5 minutes, until shallots start to soften.  Add the tomato paste and stir, saut�ing for another couple of minutes.  Then add the crushed tomatoes, cream and vodka.  Stir, and let simmer for 20 minutes, or longer, until the sauce thickens and the flavors develop.  Season to taste with seasonings.    

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