Tag: easy (page 1 of 8)

{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? 

No. 

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

Ingredients

    STEAK:
  • 1 lb. medallions - I used venison tenderloin
  • 2 TBPS. Balsamic Vinegar
  • Salt and Pepper
  • ALFREDO:
  • 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
  • TOPPINGS:
  • 4 TBSP. Balsamic Glaze
  • 1/4 cup Sun Dried Tomatoes
  • 2 oz. Gorgonzola Crumbles

Instructions

  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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Homemade Peanut Butter

Peanut Butter… it’s a staple in our house. 

Wait, wait. Let me back up. 

First, I owe you all an apology. I’ve been MIA for what seems like FOR-EV-ER. Anyone else just say that in their heads, like Squints, from “The Sandlot“? 

via GIPHY

Since this is the start of a new year, my hope and goal is to be more present on here. Creating and sharing more recipes and posts with you all. I’ve missed writing, terribly…but I think Mountain Man has missed my cooking, more. Not that I stopped cooking. I just put it on the back burner so-to-speak, and haven’t done as much in depth food prep as once had been my M.O. But after a super productive day in the kitchen today, I feel a new surge of energy and excitement. I’m ready to plunge back in, and get myself back on track. 

And don’t worry. I’m not going to overwhelm you with my first post of the new year. Pinky Promise!

So anyway, back to peanut butter. Now, I realize that peanut is a popular allergy for kids to have, so I’ve already lost some of you. But I hope you stick around, because this recipe is not just for peanuts. Did you hear me? IT’S NOT JUST FOR PEANUTS. You can sub out for any “nut”, really. Almonds, cashews, etc. 

This recipe is ridiculously easy. You need 2 items. Peanuts, and a food processor. That’s it. And you can get this done in less than 10 minutes. How awesome is that?! 

I bought my peanuts in the bulk section at Earth Fare, and meant to only get about 2 lbs, so I didn’t buy more peanuts than I needed, in the event the making of the peanut butter didn’t work. I may have accidentally held down the pull lever of the peanut dispenser a little longer than intended, and ended up with 5 lbs of unsalted, roasted peanuts. Yikes. So as I walked out of the store with $20 of peanuts in my hand, I prayed to God that I didn’t just waste a Hamilton on an idea of making my own peanut butter. 

When I got home from the store, Mountain Man gave me a look when he saw the gigantor bag o’ nuts and asked if I got some already made peanut butter “just in case”.  Nope. Nope, I sure didn’t. 

I placed the bag on the counter top, and there it sat. For 3 days. Staring at me. Mocking me. Telling me I’ve made a huge mistake. 

But I’m not one to just throw my hands in the air before I’ve even tried. In fact, if you tell me I can’t do something, I’m darn well going to show you that yes, in fact, I can and WILL do it. 

So I grabbed my KitchenAid Food Processor, the peanuts, and went to work. 

Y’all. This is so easy. Follow these step by step directions, and I promise you won’t want to buy store bought peanut butter ever again! 

First, dump your peanuts into the food processor, and pulse for about 30 seconds. 

Continue pulsing for another 45 seconds or so. It starts to clump up. We’re getting closer…

Keep pulsing, using a rubber spatula to push any peanut mixture that is clinging to the sides, down. 


We are getting so close! Keep going until you reach the consistency you desire.

*I used 4 cups of peanuts, and it yielded about 2.5 cups of peanut butter*

Homemade Peanut Butter

Homemade Peanut Butter

Ingredients

  • Peanuts (unsalted, dry roasted)

Instructions

  1. Place your peanuts into the food processor.
  2. Pulse for about 30 seconds - you'll have nice, crumbly peanuts.
  3. Pulse for another 30-45 seconds - it starts to get thicker...keep going.
  4. Stop as you need throughout to scrape the sides of the food processor with a rubber spatula.
  5. Pulse for another minute - the peanuts are turning into a very thick and seemingly unmanageable clump. Don't give up! Keep Going!
  6. Continue to pulse and scrape until you get the desired consistency. I pulsed mine on high for a total of about 5 minutes, and I got this perfectly, creamy peanut butter!
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