My husband and I both love brats. We usually just steam them, grill them, and them put them on a hot dog bun with our favorite accompaniments. But my husband had a great idea that made this an even easier food to eat on-the-go, since we’re a marching band family and constantly driving back and forth to practice, games, and competition. We have another family we carpool with, and I don’t know how we’d handle it all if we didn’t! Anyway, here’s Michael’s recipe:
1 cylinder of biscuits (10 to a pack)
Heat oven to temp on biscuit package.
Steam brats over beer or water ( I prefer the flavor beer lends) until they plump up.
While brats are steaming roll out biscuits.
But two together to make each brat cover, so that you end up with five somewhat square-shaped thin biscuits.
Spread each square with your favorite condiments. We used spicy mustard and a sprinkling of chopped vidalia onion.
When brats are done, place them at one end of the biscuit square and roll them up, pinching the ends closed when fulled rolled.
Bake until lightly browned (usually about the same time as the biscuit package suggests).
Grab a couple of napkins and run for the car!
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.
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
- 1 tsp minced garlic
- red pepper flakes
- Pull everything out and get it ready (i.e. shell pistachios, pull apart chicken, or slice mushrooms if needed).
- Put cold water in pasta pot and bring it to a boil while you REST.
- Add rotini and a pinch of salt to boiling water.
- While waiting for pasta to reach the al dente stage melt butter and olive oil in medium saucepan.
- Once butter is melted, add garlic. Immediately add mushrooms, and stir occasionally until soft.
- When pasta is ready, drain. Transfer mushrooms and butter sauce into pasta pan and add chicken and pistachios.
- REST while chicken warms.
- When chicken has warmed, add gorgonzola until melted, adding half-and-half gradually to thin.
- Add pasta back to pot.
- Add salt, pepper, and red pepper flakes to taste. Add more half-and-half if needed (you may not need the whole pint).
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
- 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.
- Heat oil and butter over medium high heat in large saute pan until melted.
- While oil and butter are melting slice pork loin into 1 inch medallions.
- Add garlic to saute pan and stir until warmed, but not browned.
- Brown pork medallions while you rest.
- Before they are completely done, sale and pepper to taste, and add green onions and mushrooms. Cover and let steam until softened. Set aside.
- Fill pasta pot with water and bring to a boil. Rest.
- Once the water comes to a boil, add fettucine. Rest.
- When fettucine is al dente, strain, reserving one cup pasta water.
- Add pasta back to pot, adding peas and crushed red pepper to taste and turning burner to low.
- Remove pork medallions from saute pan and add pasta water to pan, turning heat to medium.
- Use metal spatula to deglaze the pan (get all the yummy drippings).
- Once hot, add contents of saute pan to pasta pot.
- Serve topped with parmesan.
Extra-special if also served with rice bread.
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.