Category Archives: Recipes

My Own Copycat Version of Chicken Gorgonzola Pasta

There’s a fabulous little family-run, hole-in-the-wall restaurant in Louisville. It’s called Come Back Inn, and it’s between Germantown and Irish Hill. It serves the best Italian food in town, and every time we go there I get the same thing – the Chicken Gorgonzola Pasta.

chicken gorgonzola pasta

The last time we went I made a list of the ingredients listed on the menu, intending to try to make it myself. That, of course, was many months ago. We’ve been living exceptionally frugally lately (Ramen noodles, store-brand peanut butter, and anything in the 10 for $10 sale ads or the meat, produce, or bread clearance bins. But my mom and step-dad gave us a big gift card for Kroger, and I went a little crazy. I even bought things at regular price. Yep, I was out of control! Seriously, only the pistachios and gorgonzola cheese are things I wouldn’t have bought normally, so this is not an expensive meal, especially when you consider it serves six easily. And I am considering it one of my Supper:Interrupted meals, because it’s easy to work breaks into the prep time if you’re using leftover chicken.

  • 2 1/2 leftover chicken quarters, pulled into bite-size pieces (or the equivalent in whatever’s in your fridge)
  • 1 box rotini (or whatever pasta you like -I like rotini because it catches the pistachios)
  • 6 oz pkg crumbled gorgonzola
  • 1 pkg sliced mushrooms
  • 1/2 cup shelled pistachios
  • 1 pint half and half
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • salt
  • pepper
  • 1 tsp minced garlic
  • red pepper flakes
  1. Pull everything out and get it ready (i.e. shell pistachios, pull apart chicken, or slice mushrooms if needed).
  2. Put cold water in pasta pot and bring it to a boil while you REST.
  3. Add rotini and a pinch of salt to boiling water.
  4. While waiting for pasta to reach the al dente stage melt butter and olive oil in medium saucepan.
  5. Once butter is melted, add garlic. Immediately add mushrooms, and stir occasionally until soft.
  6. When pasta is ready, drain. Transfer mushrooms and butter sauce into pasta pan and add chicken and pistachios.
  7. REST while chicken warms.
  8. When chicken has warmed, add gorgonzola until melted, adding half-and-half gradually to thin.
  9. Add pasta back to pot.
  10. Add salt, pepper, and red pepper flakes to taste. Add more half-and-half if needed (you may not need the whole pint).

printable version


Pork Medallions and Pasta ~ Supper-Interrupted

pork plated
I used to post a lot of recipes. I don’t do that much anymore, since I rarely cook. My husband, Michael, cooks. He also does laundry, cleans, does the grocery shopping, pays the bills, and works seven days a week. I hate it, but that’s what families of disabled people do. John mows the lawn, does the dishes, takes out the trash, helps clean the house, takes care of the dogs, and generally is more wonderful than any fifteen-year-old male should need to be. Anyway, I do love and miss cooking. I decided the other day I was going to by-God cook supper or die trying. Here are directions for anyone who wants to cook a delicious supper for their family, but has to deal with interruptions about every fifteen or twenty minutes. My interruptions are to lie down in the living room (connects to the kitchen) to relieve pain in my neck and back. Someone else’s may be to nurse a baby, locate and disarm a toddler, answer phone calls or texts, help with homework, let the dog out . . .whatever. So here’s what you’ll need:

  • 3-4 pound pork loin (on sale lately at Kroger)
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • Salt
  • Pepper
  • 1 tsp minced garlic
  • 1 package sliced mushrooms
  • 1 bunch sliced green onions
  • 1/2 can canned peas or handful frozen peas
  • 1 box fettucine
  • 1/4 cup shaved parmesan
  • crushed red pepper

After assembling ingredients, rest.

    1. Heat oil and butter over medium high heat in large saute pan until melted.
    2. While oil and butter are melting slice pork loin into 1 inch medallions.
    3. Add garlic to saute pan and stir until warmed, but not browned.
    4. Brown pork medallions while you rest.
    5. Before they are completely done, sale and pepper to taste, and add green onions and mushrooms. Cover and let steam until softened. Set aside.

pork in pan

  1. Fill pasta pot with water and bring to a boil. Rest.
  2. Once the water comes to a boil, add fettucine. Rest.
  3. When fettucine is al dente, strain, reserving one cup pasta water.
  4. Add pasta back to pot, adding peas and crushed red pepper to taste and turning burner to low.
  5. Remove pork medallions from saute pan and add pasta water to pan, turning heat to medium.
  6. Use metal spatula to deglaze the pan (get all the yummy drippings).
  7. Once hot, add contents of saute pan to pasta pot.
  8. Serve topped with parmesan.

Extra-special if also served with rice bread.

printable version

Hopefully, this will be the first in a series of Supper:Interrupted posts. No promises. But if so, I’ll share them all where I’m sharing this one: Mom Resources and Solutions at Crystal & Co.

Kool-Aid Fruit Drinks For Your On-The-Go Summer

I am a member of the Collective Bias® Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias® and its advertiser.  #CollectiveBias #KoolOff
kool-aid pinnable
I love summer, and so does my family. My fifteen-year-old, John, has been an especially big fan of summer since he made his high school’s drum line a year ago. Why? Band Camp. Two months of long days during the hottest, most humid days of the summer . . . and he loves it. He spends time with his friends, learns a lot, and the band director and his staff take good care of all the students. They monitor the heat index and take the band indoors when necessary, schedule frequent breaks, and even provide hot meals during the twelve-hour days. The kids bring their own “bubba jugs” (individual coolers with spouts) for hydration as well, and John usually likes a beverage tastier than water to have with his meals.

break and smile

Enter Kool-Aid, with their vast array of flavors and multiple preparation options. In addition to the classics – the packet and the pre-sweetened powder – there’s also the little container of concentrated drops (so everyone can have the exact flavor intensity they prefer) and the newest addition: the 96 oz. Ready-To-Drink Kool-Aid bottle! Some stores may have larger, more elaborate displays, but my Walmart had a selection just inside the front door – the bottle was the first thing to hit my cart :)


My husband, Michael, was shopping with me, and insisted we had to get the Lemonade flavor. His excuse was that John loved lemonade, but I happen to know after more than two decades of marriage that it’s Michael’s favorite flavor, too ;) As we browsed we found Kool-Aid in multiple places around the store: with other juices and drink mixes, in the ready-to-eat section of the deli (brilliant marketing idea!), and at the checkout. We ended up adding both Black Cherry (John’s actual favorite) and Tropical Punch (the flavor that just tastes like Summer to me) to the cart before we were finished. I meant to pick up some Watermelon, which I’ve never tried, but I forgot. It’s on my grocery list for the next trip.


We were shopping late in the day and as I unloaded groceries I remember thinking, “Oh, I’ll just get my pictures in the morning.” Not my best plan, because if you look closely you can see that the Ready-To-Drink Lemonade was already halfway gone by then!

products at home

So I made a pitcher of Black Cherry and a pitcher of Tropical Punch and let everything chill in the fridge until John got home from school. I suggested he try some combinations and see if he could make a designer flavor of his own. This is Black Cherry and Lemonade, and we both thought it was pretty spectacular – the perfect balance between sweet and tart.


I’d noticed a couple of special things about the Kool-Aid Ready-To-Drink bottle itself along the way. Its shape makes it easier to grip securely, which means fewer spills for the klutz in the family (that would be me). It also has a larger opening than a regular soda bottle. This came in handy when I wanted a pitcher of tea and both my pitchers still had Kool-Aid in them. I just rinsed out the empty Lemonade container and poured my tea in. Not a drop spilled. I’ll be keeping a few of these empties on hand to take to summer pot-lucks. I can fill them with our own Kool-Aid mixtures or tea, giving everyone an option other than the usual sodas.

Most important of all, though, I’ll keep a stockpile of Kool-Aid ready for John’s band camp this summer. These kids burn a lot of calories and sweat out a lot of fluids. With both my sons it’s been a battle to keep them from losing too much weight during marching season, and to keep them hydrated. I know the parents of football players, field hockey players, and cross-country runners are facing the same challenges at the same time of year and we all plan meals and snacks accordingly. Plus, a big glass of Kool-Aid tastes pretty fabulous to the moms and dads helping with practices. Sometimes we all look like this:


Jim Dillard, pro fisherman, could be coming to your local Walmart to help promote the new 96oz Kool-Aid bottles! There will be product giveaways, t-shirts, games, and more fun activities!

Friday May 30th 5-7pm:
13675 Highway 43 Russellville, AL WM Supercenter
Saturday May 31st 3-5pm:
3100 Hough Rd Florence, AL WM Supercenter
Saturday May 31st 6-8pm:
517 Avalon Ave Muscle Shoals, AL WM Supercenter
Friday June 20th 5-7pm:
1210 Mineral Wells Ave Paris, TN WM Supercenter
Saturday June 21st 3-5pm:
1225 Paris Rd Murray, KY WM Supercenter
Saturday June 21st 6-8pm:
809 N 12th St Murray, KY WM Supercenter
Friday August 8th 5-7pm:
360 Harbison Blvd Columbia, SC WM Supercenter
Saturday August 9th 3-5pm:
1326 Bush River Rd Columbia, SC WM Supercenter
Saturday August 9th 6-8pm:
2401 Augusta Rd West Columbia, SC WM Supercenter

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