Monthly Archives: September 2012

Mushroom Gorgonzola Cream Sauce

Ohhhh my goodness, I know Katie said this yesterday but we have MISSED YOU GUYS!! You know how that goes when even though you love doing something (aka blogging), if you get out of the habit for two days, it becomes the world’s hardest thing to get back into?! Guilty as charged. Thanks to some very encouraging friends, we have found the motivation to get back to ya’ll! Unfortunately… my pictures are going to be just terrible today. I’m not so professional at blogging that I plan my meals in the morning just to get the best natural light for capturing pictures. Therefore, I’m a little worried that the outcome (however delicious it was) will look er, quite unappealing. AAAhhh I can’t do it!! I must use a fake!







I’m sorry I could not bring myself to post the picture I took of my steak!!! I am cheating and posting this pretty picture from google instead. I sincerely apologize, and admit that I broke every law and code of conduct for blogging in posting this cheater of a picture. But aren’t you so much more likely to try this for dinner??

Moving forward.

Joey and I’s new favorite restaurant as of late is Johnny Carino’s. Yes, it’s a chain restaurant. Apparently our palates are easy to please! Don’t get me wrong- one of my favorite things to do is try new restaurants and new foods with weird-sounding ingredients. However, there is something very comforting about good ol’ Italian comfort food. Joey and I went to Carino’s  a number of times the past few months and I tried something different each time. Eggplant Parmesan… the amazing minestrone…. (which I learned the hard way in 4th grade is NOT pronouced ‘mine-strone’) and a number of other things. Joey, on the other hand, once he finds something he loves, he is faithful to it. Always. (Great quality for a husband, in my opinion!) He found the steak with Mushroom Gorgonzola Cream Sauce and has not parted from it since!










The other night, he suggested steaks for dinner and the first thing that popped into my mind was that cream sauce. I looked up recipe after recipe and none of them seemed quite right. I had only one taste of Joey’s steak at the restaurant, so I don’t know why I was so picky about the recipe, but I knew Joey would have high expectations since I was trying to mimic his favorite dish!










And after watching him intently while he ate his first bite to see his reaction (poor Joey, every time I make something new, I watch him like a hawk to gage his every expression, eye movement, or non-verbal cue to see if the recipe was a winner.) I knew this was one we’d make again. See, when Joey nods his head and is too busy planning ahead for the next bite, you can bet we did okay.

When the sauce is thickened so that you can make a path through it with your spatula, add the gorgonzola and stir to melt.












I do have to tell you- this is not in the category of healthy dinner ideas. Having said that… I am a firm believer in calling no food ‘off-limits’. I dabbled with that in college and did not like where that way of thinking landed me. Instead, moderation is the key to any healthy lifestyle, in my opinion. This is as healthy a dinner as any if you portion out the steak in a 3 or 4 oz cut, and drizzle a ladleful of the sauce over the top. The gorgonzola cream is SO packed with flavor that you don’t need a lot of it to get the full flavor with each bite! Guys… this is so good. Please try it. It takes roughly twenty minutes to make, and requires little to no cooking skills. Which means all of you are MORE than qualified 🙂 This would be great with either steak or chicken! The recipe is below, as usual!

How I have missed you! Thanks for the encouragement, all!



Mushroom Gorgonzola Cream Sauce

adapted from about 6 recipes and my own taste buds

1 cup + 3 Tbsp heavy cream

1 Tbsp butter

1/2 medium onion, minced finely

5 oz crumbled Gorgonzola cheese

8 oz  baby bella mushrooms, sliced





Melt the butter over medium-high heat in a skillet. Once the butter is fully melted and sizzling, add the finely minced onion to the pan and let it brown. I suggest the onion be minced as finely as possible because you don’t want big chunks of onion getting in the way of the smoothness of the sauce. After fully browned, add the cup of cream and lower heat to let the cream simmer. Let the cream reduce until it is a slightly thicker consistency.

Add the gorgonzola after about 10-15 minutes of simmering. Stir until the gorgonzola is melted, and add more cream to thin out the sauce if it is too thick. While the cheese is melting, slice your mushrooms and quick saute them for about 3 minutes, to bring out the meaty flavor of the mushrooms. Try not to cook them too long! Once sauteed, toss them into the sauce and stir them in.

Add pepper and parsley for added flavor, to taste. Then top your steak with this heavenly sauce and tell me what you think! Or just take another bite… and another…

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Kitchen Impossible

It has been waaay too long. I sincerely apologize. I must remind myself that blogging ,for me, really is relaxing and I must do it more often. Now that our kitchen project is complete, I think I’ll be able to! Curtis and I rent, so we do not really have a say in any major changes to the house, but painting and rearranging can really help things a lot.  (Anyone who watches Restaurant Impossible catch my little nod to the show in the title? Chef Robert is Curtis’ and my favorite. We speak in funny British accents when cooking…..we’re weird, I know.) So we’ve kind of been trying to make our rental a little more ‘us’ and a little more ‘home-y’, mainly meaning getting rid of all the flat white walls throughout the entire house. Remember how all my walls have paint samples all over them? And it was annoying me endlessly? Well, that’s still the case. Except in the kitchen! we finally got around to painting just one room, but it was the one I really wanted done, and it’s the best color ever.

Here’s our old color. A really bright yellow…..and Curtis and me 🙂









Ever since M painted her guest bathroom La Marina blue (from Kelly Moore) I have coveted it so badly I’m almost ashamed to admit it. Almost.

*sigh* I love it so much. It’s the perfect shade of blue-grey-green for me- and my kitchen counters, cabinets, and floors are so glaringly white I felt the darkness would balance very well.

And it does.

*sigh* I really do love it









Also, I rearranged EVERYTHING so I could have counter space. Made the biggest difference ever.









I really can’t even describe how much I love how it turned out! I do my homework in my kitchen now. That’s weird, I know. But if my kitchen is clean (and that’s a big ‘if’, people), it can be a very calming place! Which is awesome on another level, because it actually helps me keep the kitchen cleaner….and the rearranging helped too. Having counter space helps me cook more because I’m not cramped with my two square feet of work room, so then since I’m cooking more, I branch out and cook new things, and then I branch out even more and cook healthier…..and it’s just one great big circle of happy, healthy people who aren’t starving cuz the kitchen’s messy.  I’m not into Feng Shui or anything, but the way a room is arranged totally changes the mood of the room and your mood too. I guess that’s Feng Shui. So maybe I am into it.

All I did was paint for 8 hours and move the microwave. Amazing. 🙂


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Entering Soup Season….Finally!

I don’t know what makes it ‘soup season’ for me. Maybe just the shift from August to September does it for me, I don’t know! It’s still hot here but I just love soups. They are flavorful, comforting meals that can be ‘souper’ (hehe, sorry, I had to) healthy and fast while also filling you up and giving you leftovers. Which, as we all know just get better the second day. Why is that? Anyone know?

I accidentally (?) took a really long nap yesterday and woke up around the time Curtis was ready to eat, and I had nothing to offer. He, being the kind soul that he is, said (and I quote) ‘I’ll run to the store and grab something real quick.’ I was thinking more along the lines of rotisserie chicken or something, and he comes home with 5 bags of groceries, all ready to cook a hot meal! I love this man. When I saw he was making my favorite soup, I begged him to let me take notes so I could share the recipe.

Look at him 🙂











Apparently the man has been watching Julie & Julia over my shoulder because he immediately busts out the famous ‘Julia Child’ voice. ‘Add the sah-ha-halt….and the peppah…’ Hilarious.

Basically, you dump all the veggies in a stock pot with low sodium chicken broth and bring to a boil while you cut and cook the chicken. Once the chicken is done, add it to the soup and let it simmer another ten minutes or so! Best meal ever on a night when you A) took too long a nap B) have no time to spend chopping a buncha stuff C) still want a hot meal that isn’t fast food.

The result is a wonderful soup/stew that just warms your tummy and makes you feel like you just had the day off rather than a really long hard workday 🙂

Chock full of yumminess!











P.s. I asked Curtis for the name of this recipe, and he said,’ Soup.’

So, there ya go.



3/4 small bag petite frozen white corn

1/2 bag frozen winter medley (cauliflower and broccoli)

2 cans green beans (drained)

2 cans sliced white potatoes (drained)

1 can diced garlic basil oregano tomatoes (NOT DRAINED)

1 can water chestnuts

48 oz low sodium chicken broth

3 pieces boneless skinless chicken breasts

Combine all vegetables in a stock pot with most of the chicken broth, leaving about 1 1/2 cups chicken broth for later. While the veggies are heating up (bring it to a boil) cut the chicken into pieces and cook with salt and pepper in a saute pan. Once the chicken is cooked all the way through, add the remaining chicken broth and cover on medium heat. Let sit for 3-4 minutes then add to stock pot. Let that simmer for about 10 minutes then serve with garlic bread or crusty French bread.

**I have not tried making this soup ever, but using fresh veggies would be amazing also! The reason this soup is so great, though, is that it’s so quick and using fresh would take longer, but taste phenomenal. So that part is up to you, but just take into account that it would take quite a bit longer**

This recipe could feed probably 3-4 people (taking into account that people will be having seconds, cuz they will.)

…..or it feeds two, leaving leftovers for a few happy days 🙂

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Filed under Family, Food Stuffs., Soup