Category: Dinner (page 1 of 14)

{Copycat Olive Garden} Steak Gorgonzola Alfredo

Y’all, can I be real with you for a moment? 

One of the things I miss most, since changing our diets, is getting to eat at places like Olive Garden. I mean, that dressing?! Good gracious, that stuff is amazing. But Lord have mercy, if it isn’t chalk-full of GMO’s and unnatural ingredients. I just can’t bring myself to eat it. 

But you’re not here to hear me rant about things I can’t eat, are you? 


In fact, I’d wager to bet that you saw the title of this post and stopped dead in your tracks. You probably immediately began salivating. Because if you’re like me, the Steak Gorgonzola pasta at the good ol’ OG is so dang tasty, that you dream about it. 

So you can imagine my excitement when Mountain Man mentioned us making an Italian style “going away” meal for a sweet friend, who is headed to Italy for 3 months! (I’m only slightly jealous, btw)… said friend isn’t a fan of the red sauces, so alfredo was the next natural option. 

Challenge accepted.

Then he said it. Mountain Man mentioned steak and gorgonzola in the same sentence, and my fingers couldn’t type fast enough on the keyboard. I stumbled across several recipe ideas, until I came to this one. I checked the ingredients and it didn’t contain anything crazy or with unpronounceable words. I was all in. No going back. No changing my mind. 

And you guys, what happened next was pure gold. 

Upon his first bite, Mountain Man gave me a fist bump. That’s man speak for “this is awesome, babe, and I love you more than life itself”. He even went as far as to say that he thought it was better than it’s namesake at the OG…what?! I’ll take it! 

I will say that I was pleasantly surprised with how my first attempt turned out. One of these days, I’m going to try it with my own homemade pasta…but this was not that day, haha. 

This dish is so incredibly rich. It definitely needed the Balsamic Glaze drizzled on top, to help cut the richness a bit. Honestly, there’s not much I would have changed about this recipe. So I can say with complete confidence, that you can make this, AND impress your spouse, mother in law, guests…whoever! Or you can make it and hoard it for yourself. I wont judge. 

{Copycat Olive Garden} Steak Gorgonzola Alfredo

{Copycat Olive Garden} Steak Gorgonzola Alfredo


  • 1 lb. medallions - I used venison tenderloin
  • 2 TBPS. Balsamic Vinegar
  • Salt and Pepper
  • 1 lb. Fettuccine
  • 8 TBLS. unsalted butter
  • 2 Cups Heavy Cream
  • 1 Cup loosely packed fresh spinach
  • 1/4 tsp. Nutmeg
  • 1 Cup freshly grated Parmesan Cheese
  • Salt and Pepper to taste
  • 4 oz crumbled Gorgonzola
  • 4 TBSP. Balsamic Glaze
  • 1/4 cup Sun Dried Tomatoes
  • 2 oz. Gorgonzola Crumbles


  1. Place your steak of choice in a ziplock bag - add balsamic vinegar, salt and pepper - allow to marinate in fridge for 30 minutes (or even better, up to 4 hours) - when ready, cook as desired on skillet over medium heat.
  2. Cook Pasta according to package directions - when pasta is done, drain and set aside. **Be sure to reserve 1 cup of pasta water in case the pasta mixture is too thick**
  3. While pasta is cooking, combine cream and butter in a large saucepan over medium heat until butter is melted.
  4. Turn heat to medium low and add the spinach and nutmeg, stir in and cook until spinach begins to wilt - about 5 minutes.
  5. Add Parmesan and salt and pepper to taste.
  6. Add the pasta to the sauce and toss to evenly coat. Let cook for an additional 2-4 minutes. If sauce is too thick, add a little of the pasta water until you reach your desire consistency. If too thin, allow to cook a little longer.
  7. Remove pasta mixture from heat and add crumbled gorgonzola, and toss to combine.
  8. Portion out pasta into bowls; top with steak medallions, remaining crumbled gorgonzola, sun-dried tomatoes, then drizzle desired amount of balsamic glaze over top.
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Slow Cooker Chicken Corn Chowder

You ever have one of those days that you just stay cold? 

The high is set to be 61 degrees today. Not that I’m complaining at all. I absolutely love Fall. It’s my favorite time of year…but it’s only September 12th, and not technically Fall yet. So I suppose my body just hasn’t adjusted yet, so I decided that we needed some comfort food ASAP. And what’s more comforting than stick to your bones, hot and creamy chowder?

Chowder. That word alone, just sounds so comforting and filling. 

And since it was so cold and rainy, I absolutely did not want to get out of the warmth and comfort of my house, or jammies. That’s right. I rocked my pj’s all day. I’m not even sorry. 

 I think what I love most about this meal is how flippin’ simple it is. 

Seriously. There’s such minimal prep work needed for this recipe. Plus, it ALL cooks in the slow cooker. That’s what I call winning!

I spent a total of 15 minutes prepping this meal. I added the ingredients to the slow cooker and just let that bad boy get to work cooking my meal FOR me, allowing me to be the ultimate slacker the rest of the day. Okay, okay, if you know me, then you know that’s not true… but a girl can dream, can’t she? 

Alright, enough chatting and more “cooking”. 

Slow Cooker Chicken & Corn Chowder

Slow Cooker Chicken & Corn Chowder


  • 1 lb. chicken breast - cut into 1 inch pieces
  • 3 carrots - peeled and diced
  • 12-14 oz. red potatoes - diced and parboiled for about 5 minutes
  • 1 onion - diced and lightly sautéd in olive oil (about 3 minutes)
  • 2 - 3 cups corn (I used frozen)
  • 8 slices of bacon - diced
  • 4 cups chicken broth
  • 3 cloves of garlic - minced
  • 1/2 tsp. dried oregano (or 1/2 drop Oregano Essential Oil)
  • 1/2 tsp. dried Thyme (or 1/2 drop Thyme Essential Oil)
  • 1 Bay leaf
  • Pinch of Cayenne Pepper
  • Salt and black pepper to taste
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 2 Tbls. Arrowroot starch
  • 2 Tbls. unsalted butter
  • 2 Tbls. fresh chives - chopped


  1. Place your chicken, potatoes, carrots, onion, and corn in the slow cooker.
  2. Stir in chicken broth and spices - season with salt and pepper to taste.
  3. Cover and cook on low for 7-8 hours, or high for 3-4 hours.
  4. When there is 30 minutes left in your cook time, whisk together milk, heavy cream and arrowroot starch, and add to slow cooker. Add melted butter.
  5. Heat skillet over medium heat and cook bacon pieces until golden brown - about 6-8 minutes. Remove them from pan and set aside to allow grease to drain off.
  6. When chowder is ready, sprinkle with chives and bacon (and shredded cheese if you like!) and serve right away!
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