Uncategorized Archives - SueBee Homemaker

Ravioli alla Vodka

Suebee Homemaker — Thu, 19 Jun 2025 11:00:00 +0000

This Ravioli alla Vodka is a rich and indulgent pasta dish featuring pillowy cheese ravioli tossed in a velvety, creamy vodka sauce with a hint of heat that is absolutely irresistible. It comes together in under 30 minutes and tastes like something straight from your favorite Italian restaurant – the perfect weeknight dinner that feels anything but ordinary!

Pasta with Vodka Sauce

I have been a little bit obsessed with vodka sauce lately, especially after trying it on pizza at one of our favorite local restaurants. One bite in and I practically ran home to recreate it myself! It’s absolutely incredible on pizza, but if you ask me, it might just be even better as a pasta sauce. Either way, I am completely hooked!

One of the best parts of this recipe is just how simple it is to make – and we’re talking dinner on the table in just 30 minutes! I promise you are going to love this one every bit as much as we did.

BTW, if you’re having a pizza party, try our Vodka Pizza Sauce Recipe on our favorite Quick Pizza Dough Recipe!

Why This Recipe Works:

Fire-roasted crushed tomatoes – the smoky, deep flavor of fire-roasted tomatoes takes this vodka sauce to a whole new level compared to regular canned tomatoes
The vodka makes all the difference – it enhances the tomato flavor and helps bind the cream and sauce together into the most incredibly velvety, silky consistency
Pillowy cheese ravioli – using refrigerated ravioli makes this dish incredibly easy and satisfying with built-in cheesy goodness in every single bite
Rich and creamy with a kick – heavy cream, fresh parmesan, and red pepper flakes create a perfectly balanced sauce that is indulgent, slightly spicy, and completely irresistible

What You’ll Need:

onion and garlic
seasonings (red pepper flakes, salt, and pepper)
tomato paste
fire-roasted crushed tomatoes
vodka
heavy cream
parmesan cheese
4-cheese ravioli
chicken broth (if needed to thin sauce)
fresh basil

How to make Ravioli alla Vodka:

Step 1
Sauté veggies. Heat a saucepan (I use a shallow braiser) over medium heat. When hot, add olive oil and onions. Stir until onions are softened, about 2-3 minutes. Then add garlic and stir for 30 seconds. Add tomato paste and seasonings and stir for another minute, stirring constantly.

Step 2
Add remaining ingredients. Then add the crushed tomatoes, vodka, heavy cream, and parmesan cheese. Stir well, and simmer for 15 minutes or until slightly reduced.

NOTE: If you want a super smooth sauce, add to a large blender and process until smooth.

Step 3
Add ravioli. Add ravioli to the sauce, and simmer until just tender – just a few minutes. Refrigerated pasta will cook fast, so avoid overcooking.

NOTE: I used a few splashes of chicken broth to thin the sauce. You could also use a little extra vodka or heavy cream, if desired.

Step 4
Serve. Serve ravioli with fresh basil and extra freshly shredded parmesan.

Store leftover pasta in an airtight container in the refrigerator for up to four days. We also like to meal prep these and store in individual containers for lunches on the go.

What to serve with Ravioli alla Vodka:

We normally pair this with a simple salad and/or bread.

Recipe FAQs:

What does vodka do in the sauce?

Vodka acts as a flavor enhancer – it helps release compounds in the tomatoes that are only soluble in alcohol, creating a deeper, more complex flavor. It also helps emulsify the cream and tomatoes together for that signature silky, velvety texture. Don’t worry – the alcohol cooks off completely during the process!

Can I leave the vodka out?

You can, but the sauce won’t have quite the same depth of flavor. If you prefer to skip it, add a splash of chicken broth or a little extra cream to maintain the right consistency. The sauce will still be delicious – just slightly different!

What type of ravioli works best?

Refrigerated cheese ravioli is our top choice – it’s fresh, pillowy, and cooks in just a few minutes. You can also use spinach and ricotta, mushroom, or any other flavor that sounds good to you. Frozen ravioli works too — just adjust the cooking time accordingly!

How spicy is this dish?

With one teaspoon of red pepper flakes it has a nice gentle heat. Add more for extra spice or reduce it for a milder version.

Can I make the vodka sauce ahead of time?

Absolutely! The sauce keeps beautifully in an airtight container in the refrigerator for up to 4 days and freezes well for up to 2 months. Make the sauce ahead and simply cook the ravioli fresh when you’re ready to serve for the best results.

Other Delicious Pasta Recipes:

Try one of these delicious pasta recipes next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Ravioli Alla Vodka Recipe

This Ravioli alla Vodka is a rich and indulgent pasta dish featuring pillowy cheese ravioli tossed in a velvety, creamy vodka sauce with a hint of heat that is absolutely irresistible. It comes together in under 30 minutes and tastes like something straight from your favorite Italian restaurant — the perfect weeknight dinner that feels anything but ordinary!

Course Main Dish

Cuisine American, Italian

Keyword ravioli alla vodka

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 645kcal

Author Sue Ringsdorf

Ingredients

1-2 Tablespoons olive oil
1/2 medium yellow onion – chopped
4 cloves garlic – minced
2 Tablespoons tomato paste
1 teaspoon red pepper flakes – or more for extra heat
kosher salt and freshly ground black pepper – to taste
28 oz. fire-roasted crushed tomatoes
1/3 cup vodka
3/4 cup heavy cream
1/4 cup parmesan cheese – freshly shredded
20 oz. refrigerated cheese ravioli
chicken broth – if needed to thin
fresh basil and extra fresh parmesan – to serve

Instructions

Sauté veggies. Heat a saucepan (I use a shallow braiser) over medium heat. When hot, add olive oil and onions. Stir until onions are softened, about 2-3 minutes. Then add garlic and stir for 30 seconds. Add tomato paste and seasonings and stir for another minute, stirring constantly.
1-2 Tablespoons olive oil, 1/2 medium yellow onion, 4 cloves garlic, 2 Tablespoons tomato paste, 1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Add remaining ingredients. Then add the crushed tomatoes, vodka, heavy cream, and parmesan cheese. Stir well, and simmer for 15 minutes or until slightly reduced.
NOTE: If you want a super smooth sauce, add to a large blender and process until smooth.
28 oz. fire-roasted crushed tomatoes, 1/3 cup vodka, 3/4 cup heavy cream, 1/4 cup parmesan cheese
Add ravioli. Add ravioli to the sauce, and simmer until just tender – just a few minutes. Refrigerated pasta will cook fast, so avoid overcooking.
NOTE: I used a few splashes of chicken broth to thin the sauce. You could also use a little extra vodka or heavy cream, if desired.
20 oz. refrigerated cheese ravioli, chicken broth
Serve. Serve ravioli with fresh basil and extra freshly shredded parmesan.
fresh basil and extra fresh parmesan

Notes

Store leftover pasta in an airtight container in the refrigerator for up to four days. We also like to meal prep these and store in individual containers for lunches on the go.
You can omit the vodka, but the sauce won’t have quite the same depth of flavor. If you prefer to skip it, add a splash of chicken broth or a little extra cream to maintain the right consistency. The sauce will still be delicious – just slightly different!

Nutrition

Chicken Pozole Verde

Suebee Homemaker — Wed, 18 Jun 2025 11:00:00 +0000

This Chicken Pozole Verde is a rich and comforting Mexican soup loaded with tender chicken thighs, hearty hominy, and a bold and flavorful salsa verde broth that will warm you from the inside out. Top it with all your favorite garnishes and you have a stunning and satisfying meal that is perfect for entertaining or a cozy night at home!

Mexican Soup

I recently had the best time visiting my big sis Jackie in the Denver area, and one afternoon we stumbled upon the cutest little Mexican restaurant in downtown Lafayette for lunch. We ordered a little bit of everything – because that’s just what you do.

The real star of the table was Jackie’s all-time favorite, pozole verde (but with pork instead of chicken). Just a few bites in and I was already taking mental notes about how I was going to recreate it at home. And here we are!

Eating out always serves two purposes for this gal – first for the pure joy of incredible flavors, and second for the endless inspiration it brings to the blog! Every great meal is a potential new recipe, and honestly I would not have it any other way. I truly love this job!

Why This Recipe Works:

Bold and vibrant salsa verde – roasting the tomatillos and jalapeños before blending creates an incredibly rich, smoky, and tangy green broth that is bursting with authentic Mexican flavor
Tender and juicy chicken thighs – simmered low and slow in the broth until perfectly tender, making every single bite incredibly satisfying
Hearty and filling – the combination of chicken, hominy, and a rich flavorful broth makes this a complete and deeply satisfying meal all in one bowl
Incredible toppings – sliced radishes, fresh cilantro, lime, and a crispy blue chips take this soup completely over the top and make every bowl feel restaurant worthy

What You’ll Need:

homemade salsa verde – a combo of tomatillos, jalapeño, onion, olive oil, salt, pepper, garlic, cilantro, and lime juice
soup basics – olive oil, onion, garlic, seasonings (ground cumin, oregano, salt, and pepper), and chicken broth
hominy – you’ll find canned hominy in most grocery stores
chicken thighs – you could also use pork in this recipe as well
toppings – include our fave blue chips, chopped cilantro, sliced radishes, and an big squeeze of lime

How to make Chicken Pozole Verde:

Step 1
Prep tomatillos. Remove husks from tomatillos and rinse well. Slice in half and place on a large baking sheet, cut side down.

Step 2
Add other veggies. Slice jalapeños in half and place cut side down on pan. Chop onion and add to pan as well. Add olive oil, kosher salt, and freshly ground black pepper to the veggies.

Step 3
Roast veggies. Preheat oven to 450 degrees. Roast veggies for about 10 minutes and then turn heat up to broil for a few minutes, or until browned to your liking.

Step 4
Process the veggies. To a large food processor, add the roasted veggies (along with juices on the pan), garlic, cilantro, lime juice, kosher salt and freshly ground black pepper to taste. Pulse until combined to your liking. We prefer some texture so are careful to not let the food processor run too long.

Step 5
Prep chicken. Remove visible fat from the chicken thighs. Slice into bite-sized chunks and prep with salt and pepper to taste.

Step 6
Start the soup. Add olive oil to a large stock pot over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Then add minced garlic and seasonings (ground cumin, oregano, kosher salt, and freshly ground black pepper) and cook for another minute, stirring constantly.

Step 7
Add liquids, hominy, and chicken. Then pour in the prepared salsa verde, chicken broth, and hominy – and bring to a boil. Add chicken chunks, reduce heat, and simmer until chicken registers at least 165 degrees on a digital thermometer, about 10 minutes or so.

Step 8
Serve soup. Serve soup with toppings of choice – a squeeze of lime, sliced cabbage and radishes, chopped cilantro, and crushed blue chips or a baked tostada.

Store leftover soup in an airtight container in your refrigerator for up to four days. You can also meal prep this by storing leftovers in individual bowls for easy lunches on the go.

What to serve with Chicken Pozole Verde:

We have lots of ideas of sides to serve with this delicious Mexican soup. Choose your favorites!

Recipe FAQs:

What is pozole verde?

Pozole verde is a traditional Mexican soup made with hominy and meat in a bold green broth. The green color comes from a roasted tomatillo and jalapeño salsa verde that is blended and stirred into the soup – it’s rich, tangy, slightly spicy, and absolutely incredible!

What is hominy and where do I find it?

Hominy is dried corn that has been treated with an alkaline solution, giving it a unique chewy texture and earthy flavor that is completely different from regular corn. You can find canned hominy in the Latin foods aisle of most major grocery stores – just drain and rinse before adding to the soup!

Can I use chicken breasts instead of chicken thighs?

You can, but chicken thighs are highly recommended for this recipe! They are more flavorful, stay incredibly tender during the long simmer, and don’t dry out the way chicken breasts can. If you do use breasts, watch the cook time carefully to avoid overcooking. You can also use pork instead of chicken in this recipe.

How spicy is this pozole?

With 2-3 jalapeños it has a nice medium heat. For a milder version, remove the seeds and membranes from the jalapeños before roasting. For extra heat, add a serrano pepper or leave all the seeds in!

Can I make pozole verde ahead of time?

Absolutely – and it actually tastes even better the next day! Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The flavors deepen beautifully overnight making this a perfect make-ahead meal.

What are the best toppings for pozole verde?

The toppings are what make pozole truly special! Sliced radishes, fresh cilantro, a big squeeze of lime, and a crispy tostada or chips on the side are the classic go-tos. Set up a toppings bar and let everyone customize their own bowl!

Other Delicous Soup Recipes:

Soup is definitely my cooler weather love language. Try one of these delicious Tex-Mex soup recipes next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chicken Pozole Verde

This Chicken Pozole Verde is a rich and comforting Mexican soup loaded with tender chicken thighs, hearty hominy, and a bold and flavorful salsa verde broth that will warm you from the inside out. Top it with all your favorite garnishes and you have a stunning and satisfying meal that is perfect for entertaining or a cozy night at home!

Course Main Dish, Soup

Cuisine American, Mexican

Keyword chicken pozole verde, Mexican soup

Prep Time 40

Cook Time 25

Total Time 1 5

Servings servings

Calories 561kcal

Author Sue Ringsdorf

Ingredients

For the salsa verde:

2 pounds tomatillos – husks removed, rinsed, and cut in half
2-3 large jalapeños – stems removed and sliced in half
1/2 medium white onion – chopped
2 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste
1-2 cloves garlic
1/3 cup cilantro – roughly chopped
1 large lime – freshly squeezed

For the soup:

2 Tablespoons olive oil
1 large white onion – chopped
6 cloves garlic – minced
2 teaspoons ground cumin
1 teaspoon Mexican oregano – or regular oregano
kosher salt and freshly ground black pepper – to taste
4-5 cups lower-sodium chicken broth
3 pounds boneless, skinless chicken thighs – cut into bite-sized chunks
32 oz. hominy – rinsed and drained

Toppings:

chopped radishes and cilantro
freshly squeezed lime
blue chips – optional

Instructions

Prep tomatillos. Remove husks from tomatillos and rinse well. Slice in half and place on a large baking sheet, cut side down.
2 pounds tomatillos
Add other veggies. Slice jalapeños in half and place cut side down on pan. Chop onion and add to pan as well. Add olive oil, kosher salt, and freshly ground black pepper to the veggies.
2-3 large jalapeños, 1/2 medium white onion, 2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Roast veggies. Preheat oven to 450 degrees. Roast veggies for about 10 minutes and then turn heat up to broil for a few minutes, or until browned to your liking.
Process the veggies. To a large food processor, add the roasted veggies (along with juices on the pan), garlic, cilantro, lime juice, kosher salt and freshly ground black pepper to taste. Pulse until combined to your liking. We prefer some texture so are careful to not let the food processor run too long.
1-2 cloves garlic, 1/3 cup cilantro, 1 large lime
Prep chicken. Remove visible fat from the chicken thighs. Slice into bite-sized chunks and prep with salt and pepper to taste.
3 pounds boneless, skinless chicken thighs
Start the soup. Add olive oil to a large stock pot over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Then add minced garlic and seasonings (ground cumin, oregano, kosher salt, and freshly ground black pepper) and cook for another minute, stirring constantly.
2 Tablespoons olive oil, 1 large white onion, 6 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon Mexican oregano, kosher salt and freshly ground black pepper
Add liquids, hominy, and chicken. Then pour in the prepared salsa verde, chicken broth, and hominy – and bring to a boil. Add chicken chunks, reduce heat, and simmer until chicken registers at least 165 degrees on a digital thermometer, about 10 minutes or so.
4-5 cups lower-sodium chicken broth, 32 oz. hominy
Serve soup. Serve soup with toppings of choice – a squeeze of lime, sliced cabbage and radishes, chopped cilantro, and crushed blue chips or a baked tostada.
chopped radishes and cilantro, freshly squeezed lime, blue chips

Notes

I often make the roasted salsa verde the day before so the soup comes together super quickly after that.
Store leftover soup in an airtight container in your refrigerator for up to four days. You can also meal prep this by storing leftovers in individual bowls for easy lunches on the go.
The toppings are what make pozole truly special! Sliced radishes, fresh cilantro, a big squeeze of lime, and a crispy tostada or chips on the side are the classic go-tos. Set up a toppings bar and let everyone customize their own bowl!

Nutrition

Stuffed Pork Tenderloin

Suebee Homemaker — Thu, 07 Nov 2024 12:00:00 +0000

Our Stuffed Pork Tenderloin is a special occasion dish where the pork is butterflied, filled with a prosciutto and cream cheese mixture, and then rolled and grilled to perfection. The result is a tender, juicy stuffed meat that makes the most delicious main dish!

Grilled Pork Tenderloin

Stuffed pork tenderloin is one of those dishes that instantly feels special, yet it’s surprisingly simple to pull off. The tenderloin cooks quickly, and once it’s butterflied and filled with a flavorful stuffing—whether it’s apples and cranberries, jalapeños and cheese, or herbs and breadcrumbs—it looks like a showstopper when sliced and served.

When it comes to holidays, we like something a little special like this stuffed pork. Other “special” recipes include our Smoked Spatchcock Turkey and Pan Seared Sea Bass!

Why This Recipe Works:

SIMPLE RECIPE – This simple recipe includes only six ingredients plus seasonings and is an easy recipe to prep for the grill (or oven).
FULL OF FLAVOR – We love everything jalapeño popper and this recipe doesn’t disappoint! It’s smoky, cheesy, tender, and full of delicious flavor.
IMPRESSIVE – While this stuffed pork tenderloin is an easy weekend dish, it’s also impressive for special occasions. Make it for Thanksgiving, Christmas, or any summer gathering!

What You’ll Need:

Pork Tenderloin – You’ll need at least 1.5 pounds of pork tenderloin for this recipe.
Prosciutto – The prosciutto slices help to keep the cream cheese filling inside the pork.
Cream Cheese – We recommend using full-fat cream cheese.
Cheddar Cheese – Shred your own cheddar cheese for best results.
Jalapeños – You can use as much jalapeño as you like (plus seeds or not).
Olive Oil – for drizzling on top of the pork
Seasonings – a combo of salt, pepper, onion powder, garlic powder, and smoked paprika

NOTE: You’ll also need some strong toothpicks to secure the pork.

How to make Stuffed Pork Tenderloin:

Step 1
Combine filling. In a small bowl, combine the cream cheese, cheddar cheese, and diced jalapeños. Use a hand mixer to combine well.

Step 2
Butterfly pork. Place pork tenderloin on a cutting board. Use a sharp knife to butterfly it and lay it out flat. Use a meat tenderizer to pound the pork to an even thickness. Then use paper towel to pat dry all sides of the meat.

NOTE: It’s easier to butterfly the pork if it’s slightly frozen.

Step 3
Add prosciutto. Spread the prosciutto out on the insides of the flattened out meat.

Step 4
Add filling. Then spread the cream cheese filling over the middle of the prosciutto.

Step 5
Roll up. Use your hands to gently roll up the pork tenderloin, trying to keep the filling inside. Use toothpicks to secure the ends so the roll stays together.

Step 6
Add seasonings. Add a little drizzle of olive oil over the meat. Then add the seasonings to all sides of the stuffed pork.

Step 7
Prep grill. Light an outdoor grill to medium heat. (We use our Big Green Egg.) When hot, add the stuffed pork tenderloin to the grates. Grill on all sides, gently rolling as you go, until the pork is done.

NOTE: Pork tenderloin is considered done when the internal temperature of the pork has reached 145 degrees F. Make sure to take this temperature in the thickest part of the meat.

Step 8
Rest meat. Remove the pork to a clean plate and let rest for ten minutes.

Step 9
Serve. Slice stuffed pork into thick pieces. Serve with a variety of sides.

Store leftover stuffed pork in an airtight container for 3-4 days. To reheat, warm on 50% power in your microwave.

What to serve with Stuffed Pork Tenderloin:

SALAD – Try our Arugula Quinoa Salad, Burrata Caprese Salad, or Hearts of Palm Salad.
SIDES – How about Roasted Asparagus with Prosciutto, Teriyaki Brussels Sprouts, or Small Potatoes on the Grill?
BREAD – We love adding some fresh bread to this meal. Try our Oatmeal Bread, Italian Herb Bread, or Braided Brioche Bread.

Recipe FAQs:

How do I keep the stuffing inside the pork tenderloin?

After adding the stuffing to the center of the tenderloin, roll it tightly in the prosciutto, then fold the meat up. Secure the roll with toothpicks or kitchen twine at regular intervals to keep the stuffing inside while cooking.

Can I prepare the stuffed tenderloin ahead of time?

Yes, you can prepare and stuff the tenderloin ahead of time and store it in the refrigerator for up to 24 hours before cooking. Make sure to tightly wrap it in plastic wrap.

How can I ensure the pork stays juicy?

Do not overcook the pork; aim for an internal temperature of 145°F. Allow the pork to rest for 5-10 minutes after cooking. This helps retain the juices.

Can I make this stuffed pork in the oven?

Yes you can. Sear the stuffed pork tenderloin in a hot cast iron skillet with oil on all sides until golden brown (about 3-4 minutes per side). Transfer the skillet to the oven and roast at 350 degrees for 20-30 minutes or until it reaches an internal temperature of 145°F. Rest the meat and then slice.

Other Pork Recipes:

xoxo ~Sue

Stuffed Pork Tenderloin Recipe

Our Stuffed Pork Tenderloin is a special occasion dish where the pork is butterflied, filled with a prosciutto and cream cheese mixture, and then rolled and grilled to perfection. The result is a tender, juicy stuffed meat that makes the most delicious main dish!

Course Main Dish

Cuisine American

Keyword grilled pork tenderloin, stuffed pork tenderloin

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 517kcal

Author Sue Ringsdorf

Ingredients

For the pork:

1½ – 2 pounds pork tenderloin
kosher salt and freshly ground black pepper – to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon smoked paprika
1 Tablespoon olive oil

For the filling:

4 oz. prosciutto
4 oz. cream cheese
2 oz. cheddar cheese – freshly shredded
1/2 cup diced jalapeno

Instructions

Combine filling. In a small bowl, combine the cream cheese, cheddar cheese, and diced jalapeños. Use a hand mixer to combine well.
Butterfly pork. Place pork tenderloin on a cutting board. Use a sharp knife to butterfly it and lay it out flat. Use a meat tenderizer to pound the pork to an even thickness. Then use paper towel to pat dry all sides of the meat.
Add prosciutto. Spread the prosciutto out on the insides of the flattened out meat.
Add filling. Then spread the cream cheese filling over the middle of the prosciutto.
Roll up. Use your hands to gently roll up the pork tenderloin, trying to keep the filling inside. (The prosciutto should help the fillings inside.) Use toothpicks (or butcher's twine) to secure the ends so the roll stays together.
Add seasonings. Add a little drizzle of olive oil over the meat. Then add the seasonings to all sides of the stuffed pork.
Prep grill. Light an outdoor grill to medium heat. (We use our Big Green Egg.) When hot, add the stuffed pork tenderloin to the grates. Grill on all sides, gently rolling as you go, until the pork is done.
NOTE: Pork tenderloin is considered done when the internal temperature of the pork has reached 145 degrees F. Make sure to take this temperature in the thickest part of the meat
Rest meat. Remove the pork to a clean plate and let rest for ten minutes.
Serve. Slice stuffed pork into about 8 thick pieces. Serve with a variety of sides.

Notes

TO MAKE IN THE OVEN: Sear the stuffed pork tenderloin in a hot cast iron skillet with oil on all sides until golden brown (about 3-4 minutes per side). Transfer the skillet to the oven and roast at 350 degrees for 20-30 minutes or until it reaches an internal temperature of 145°F. Rest the meat and then slice.

Store leftover stuffed pork in an airtight container for 3-4 days. To reheat, warm on 50% power in your microwave.

Nutrition