What's cooking? - Easter brunch

I'm playing catch up again!

I've finally come to the conclusion that I'm not organized and/or energized enough to do a daily blog. Thousands do, but I'm not one of them.

And I've had to ask myself, why even do a blog?

Well, the answer is simple: I love what I do and I like to share what I'd love! (that should sound somewhat famaliar for those of you out there who are Stampin' Up! demonstrators, as it comes from our "Statement of the Heart")

But it fits, you know?

I love to stamp and I'd love to cook.

I want to share fabulous recipes that I found with all of you. I also like to make things with my Stampin' Up! products!

I am now starting my 19th year as a demonstrator! Can you believe it?

Over time, my dabbling in this direct sales company has waxed and waned ... completely evolving over time ... changing the way I do things to suit my needs, my life.  

I've made so many fantastic friends through this endeavor I never want to give it up- even if it means just doing the bare minimum and sales each quarter. 

Right now I know I'm not very active with my Stampin' Up! business, but I know I can pick up the pace when I'm able to and/or if I want to. That's the beauty of it!

But I digress...

I have been cooking and stamping but not blogging! 

So for those of you who subscribe to email notifications, I'm sorry for their irregularity, but it will probably always be that way.

A friend recently told me that she loves to read my blog because it sounds as if I'm saying it right then/ she can hear me say it. I feel that it helps to bridge the many miles between us. I hope you feel that way too!

You know when I am excited about something, (be it a recipe or something to do with stamping) I want to share it with you! It's a way to keep in touch with all of you even though I may not see you on a daily basis.

And, if I make some new friends/followers along the way… even better!

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Now… Where to begin.....

How about in the kitchen?

This past Sunday my husband had to work, so I opted to serve an Easter brunch instead of our traditional Easter Sunday dinner.

Here is a picture of our table and what I served (counterclockwise starting from the top right, behind the flowers):

(* recipe to follow...)

• Apricot-yogurt muffins*

• fresh fruit 

• potato-crusted quiche (see recipe at:

 http://dandyspandy.blogspot.com/2014/02/what-cookin-breakfast-for-dinner.html?m=1)

• crustless tomato-spinach quiche*

• deviled eggs

• mini cheesecakes decorated to look like nests

• mac and cheese "muffins"*

• sassy tailgate sandwiches*

• Cadberry egg crescent rolls*

And, yes, they were only five of us.

I've come to the conclusion that I know how to cook for the 4 of us ..... or 40 -there is no in between!  I always cook too much food on holidays even when we don't have company or it's just us (or like in this case, one of the boys' friends).

That's alright - we like leftovers!

For each food that has a star (*), I will either give you the recipe or the link to the recipe that I followed.

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1) Apricot – yogurt muffins

(my favorite new recipe of the bunch!)

These muffins are not too sweet and very moist, bursting with the flavor of apricots! They would be perfect if you host a tea party!

Here's the link: http://www.iheartnaptime.net/apricot-yogurt-muffins/

2) Crustless Tomato – Spinach Quiche:

• In a large sauce pan sauté a bag of baby spinach, 1 cup grape tomatoes, and two cloves minced garlic in 2T olive oil. (spinach well wilt; tomatoes may pop)

• Pour mixture into a pie plate and top with 1 cup shredded mozzarella cheese.

• In a separate bowl, whisk together: 4 eggs, a dash of nutmeg, salt and pepper, and 1/4 cup half and half.

• Add to pie plate; sprinkle with more mozzarella (up to 1 cup).

• Bake at 375° for 30 to 35 minutes until top is golden brown.

• Let cool 10 minutes before cutting and serving.

3) What do teenage boys like? Macaroni and cheese that you can eat with your hands, of course!

These Mac and Cheese Muffins are individual servings cooked in a muffin pan. They feature a bottom crust made of Ritz crackers, butter and cheddar. Boursin cheese spreads adds a "not-your-run-of-the-mill-Mac n' Cheese" depth of flavor!

Here's the link: http://www.thecurvycarrot.com/2011/08/18/mini-mac-and-cheese-pies-and-a-virtual-baby-shower/

4) "Sassy Tailgate Sandwiches"

Seriously, I can't believe that I don't have this on my blog already (and I do not know how to make the font larger again)! And, maybe I do I just can't seem to find it, so here it is again! 

I have made this recipe so many times and we love it!

The slider sandwiches are perfect for feeding the masses at a lunch or just watching a football (or hockey!) game.

• Start with a package of Kings Hawaiian rolls. Slice the whole "unit "in half, dividing the tops from the bottoms, and put in a 9 x 13" baking pan.

• Spread one half of each bun with chive & onion flavored cream cheese (you will use a whole 8 ounce tub).

• Layer 1 pound of deli ham slices on the bottom half of buns. Top with 1 pound of deli Swiss cheese slices. Put the tops of the buns on.

• Pour over the tops of the buns a mixture of: one stick melted butter, 1T Worchestershire sauce, 1/2 T dried minced onion, 1/4 c grated or Parmesan cheese.

• Cover with foil. Bake at 350° for 20 minutes.

5) Cadbury Creme Egg crescent rolls

Yes, you read that correctly! The ultimate in brunch decadence!

• Freeze 8 Cadbury creme eggs for at least one hour.

• Using Pillsberry (or similar brand of) refrigerated crescent rolls, roll up one frozen egg per triangle, starting at the wide and and ending with the point.

(Since the chocolate eggs milk and burst during baking I found it helpful to do these two things: 1) USE PARCHMENT PAPER so as to avoid stuck on caramel 2) pinch each Crescent closed to "dam up" some of the leaking caramel while baking.

• Bake according to temp and time on crescent package; until crescent rolls begin to turn golden brown.

YUM! 

I hope you'll find opportunities to try a few of these new recipes- no need to wait until next Easter!

My favorite NEW fall recipes!

Because I'm late posting this, chances are you've already done your planning for tomorrow's dinner.

I apologize for that!

BUT if you have these items on hand and can make any of them tomorrow, please do!

Or just make them any day! 

Winter doesn't officially start until December 21 or so (even though it's snowing outside and looks like winter today!)

Here are my favorite new fall recipes that I've tried this year:

Autumn Squash Soup (Panera copycat recipe)

This would be a great starter to your Thanksgiving feast!

I had the soup at Panera and new I had to make it! I searched the Internet high and low or a copycat recipe. This one nailed it! I found it at:

http://homemadecravings.com/panera-autumn-squash-soup/

(Seeves 6)

• 1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
• 1 tablespoon canola oil
• salt and pepper to taste
• 1 15 oz can pumpkin
• 1 cup vegetable broth
• 1 cup apple cider
• 1 cup half and half
• 1 1/2 tablespoon honey
• 1/4 teaspoon curry
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Instructions

1. Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper.
2. Roast for 25 minutes. Let cool 5 minutes.
3. Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)
4. In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.
5. Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.
6. Simmer on low for 10 minutes and serve with roasted pumpkin seeds.

**NOTES: 

     •Too thick? Just add more broth or apple cider!

     •I used yellow curry powder. It was readily available in the spice aisle.

     •Buy pre-cut and peeled squash! (ever try to cut a whole one? I swear, you need a  hatchet!)

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Creamy Pumpkin-Sausage-Sage Pasta

This recipe I found here:

http://snappygourmet.com/2011/11/09/creamy-pumpkin-sage-sausage-pasta/

It is great as a weeknight dinner but also would be great as a Thanksgiving side dish! 

• 1 pound ground sausage (sage flavor, if available; otherwise use 2 to 3 fresh sage leaves, chopped)
• 8 oz. mushrooms, sliced
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 (15oz.) can pumpkin
• 1 (8 oz.) package cream cheese (regular or reduced fat), cubed
• 1 cup shredded Swiss cheese
• Dash ground nutmeg
• Salt & Pepper to taste
• 1 lb. pasta (any shape)

Instructions

•Bring a large pot of water to boil for pasta.

•Meanwhile, add sausage, mushrooms, and garlic (and sage leaves, if using) to a very large skillet over medium-high heat. Crumble sausage with fork, and cook everything, stirring frequently about 4-6 minutes or until mushrooms are soft and sausage is no longer pink. Drain off excess fat.

•Add chicken broth and pumpkin to pan and stir to combine. 

•Mix in cubes of cream cheese and Swiss cheese and stir to combine until cheese has all melted and mixture is smooth. It might appear chunky for a little while, but keep stirring and it will come together. 

•Add nutmeg, salt, and pepper. Lower heat to keep sauce warm.

•When sauce is just about done, cook pasta according to package directions to al dente. Drain pasta and add to sauce. Stir to combine.

Maybe a garnish of fresh sage leaves?

This was delicious! It tasted like something you would get at a restaurant!

Since I got all ingredients from Aldi, (except the sage, which was still growing outside in my deck container) it was a really inexpensive meal as well! BONUS!

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And don't forget my favorite pumpkin dessert creation from this fall - Pumpkin Spice Cheesecake Enchiladas! You can find the recipe here: http://dandyspandy.blogspot.com/2014/10/pumpkin-spice-cheesecake-enchiladas.html?m=1

Enjoy !

Happy Thanksgiving!

What's cookin'?- Beef stew

Autumn is here!

The mornings and nights are a little chillier nowadays. This gives me an excuse to switch my cooking to warmer, "stick to your belly" meals... A little comfort food doesn't hurt every now and again , does it?

I also have a son who spends a lot of time in a cold ice rink on many nights. For sure I have to prepare meals that will warm him when he comes home!

Last week this particular son requested that I make beef stew.

When I was in the hospital a couple of years ago, my mother came to stay for 2 months. 

She was an awesome support system to everyone of us. 

She kept my household running smoothly in my absence. 

She cleaned.

She cooked.

She made beef stew. 

Everyone fell in love with it.

Fast forward to the recent beef stew request... I have made it many times before, but all of a sudden, doubted my method - afraid that it would be too  soupy instead of a thick base. 

What do I do in a time of cooking distress?

 What any girl would do of course... CALL MOM! 

So, here I am on the phone calling my mother (AKA Paula's cooking hotline)...

Mom: "hello?"

Me: "mom. stew."

Mom: "what?"

Me: "stew!"

Mom: "oh, hi honey! Stew? Are you making it the way I always make it?"

Me: "yes, and I will be darned if I can find the recipe! I have a feeling I know how to make it, but I'm unsure and I don't want it to turn out wrong..."

(Turns out I was right all along, but I'm sure it gave her a thrill to help me out. Plus I'm so blessed to be able to still call my mother for recipes, so I do it as much as possible!)

** Aside** 

Have any of you ever seen the movie Wedding Crashers? There is a scene where crazy Will Ferrell (Chaz), who still lives with his mother, asks for meatloaf... "Mah... The meatloaf!"

Cracks me up every time!

My conversation on the phone with her was a little like that, barking orders like "stew!" without even saying "hello" first!

I tried to find a video clip to post here to share, but couldn't find a single one without the "F" word in it. So, if you have never seen the movie and don't know what I'm talking about, just go on YouTube and search "Wedding Crashers meatloaf"...

Anyway... 

If you've never made stew, here's how to make a great one!

•Dredge beef stew cubes in a mixture of flour, salt, and pepper.

• Roughly chop up one onion.

• Add beef and onion to a sauce pot with about 2 tablespoons oil. Cook until meat begins to brown and onions begin to soften.

• Add 1/4 cup red wine to deglaze pan, scraping off all brown bits. Cook until reduced by about half.

• Nex,t you're going to add one box (or 32 ounces) of beef broth. I didn't have any homemade but I have found that I like this better! (Better than Boullion) I just boiled water and followed the directions on the jar as to how much to add, before adding it to the beef/onion mixture.

• Roughly chop up some celery and carrots, add to pot. (I used three of each.)

(As you can see by this picture I like to have bigger chunks of veggies in my stew!)

• Cook over medium heat for about one half hour, or until vegetables begin to soften.

• Broth should thicken due to the flour used on the beef. If it's too "brothy", you might want to add 2 teaspoons of Minute Tapioca:

• In a separate pot, while stew is cooking, cut two large potatoes into cubes. I cooked mine separately in a boiling pot of water until just soft. Drain.

• I also cook my pasta separately (we like bow ties). You can either put on another separate pot for that or just throw them in the boiling water from the potatoes once the potatoes are done. I cook the potatoes and pasta separately so my stew isn't really starchy.

• When they are done I throw the potatoes, the pasta and a drained can of peas into the stew.

• Cook for a few minutes longer just enough to warm the peas.

Mmmmm...

I can feel it stick to my ribs now... and I'm warm!

What's cookin'? - Zucchini Noodles with Roasted Grape Tomato Sauce!

These days I'm constantly scouring the Internet or the knowledge of friends for things to do with the over-abundant vegetables in the garden.

My husband loves having a garden and tending to it. We are fortunate that we have the space for a big garden.

 (Note the log cabin shed that my husband is now building in his spare time... The nut!)

We're always trying new things - foods we have never planted before, along with the tried-and-true crops: zucchini, tomatoes, cucumbers, and peppers. 

This year, new foods for us include red cabbage, beets and peas... I thought they were green peas. When I picked some and started shelling them, I did not find a green pea, but rather a black-eyed pea! I guess when we bought the starter plant, the the tag listed them as "cowpeas". Being the naïve planters that we are, we planted them, expecting green peas. Oh well! I cooked them anyway. That recipe I will share on another day!

Some things are still growing and not ready to harvest (like the cabbage). Others are way more prolific than I ever imagined (like the cucumbers!)

That's just the ONE day's picking from ONE cucumber plant in that picture - I'm not kidding! And to boot, my husband always plants about six grape tomato plants and four other tomato plants!

Yikes!

I've given lots away... Thank you Terri, Pat and Patty for taking some off of my hands!

So anyway, I'm sure my next series of food blogs will be about using the vegetables from my garden. Hopefully you will find some new uses for your garden vegetables as well!

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Grape tomatoes.... What to do with six plants that keep producing more ripe ones each and every day? My husband can only eat so many off the vine as he works outside (too much acid gives you heartburn!)

I came across this recipe and thought I would give it a whirl...

Grape tomato sauce (makes approx. 2 cups)

• Line a 9" x 13" pan with clean, stem-free grape tomatoes (about 5 cups)

• Before adding 5 fresh, whole garlic cloves to the pan, crush them slightly with the side of a knife.

• Drizzle with approximately 1T olive oil. Sprinkle with salt and pepper. Toss gently to coat.

• Roast for 45 minutes in a 400° oven. Tomatoes will begin to "pop" and release their juices. Don't overcook you don't want a burnt taste to the sauce!

• Once removed from oven, allow to cool (about 20 minutes).

• Put contents of pan, plus about 8 fresh basil leaves in a food processor. Add salt and pepper to season.

• Process to desired consistency. (This solves your problem of having to peel tiny tomatoes - you don't!)

** I heated this on low heat about 45 minutes before we ate it, in order to thicken it up it. (Without heating, the original recipe states that you have 2-3 days to use the refrigerated sauce before it spoils.)

** The sauce was awesome, but I think it could use a sprinkling of sugar to reduce some of the acidic taste - I'll leave that up to you!

** I'm planning to make another batch, heat it through, allow it to cool, and then freeze it for future use.

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Of course you could just serve this marinara over any pasta.... But when you have "oodles" of zucchini you make noodles!

Zucchini noodles (or, "zoodles", as I have seen them called) are all the rage right now. I see them in TONS of low-carb recipes. 

Apparently, there is some kind of kitchen gadget that will help you to make zucchini noodles. I don't own one, so this is what I did instead - not as perfect as the gadget would produce but, overall same effect!

When I was ready to drain my boiling spaghetti, I simply poured the hot water over the zucchini noodles which were resting in the colander. That hot water bath was enough to cook the thin strips of zucchini.

Mix it in with your spaghetti or just have the zucchini noodles, topped your favorite way....

What's cookin'? - Summer pasta!

As you can probably tell by reading my posts -I love pasta!

During the summer, however, we eat less of it because it's too hot, and even too heavy, when you add sauce!

I stumbled on this recipe because I was searching for different ways to use zucchini - the ever-abundant vegetable in our garden! (it's ridiculous when I think back to when we used to plant four zucchini plants! Nowadays, one will suffice!)

Last night, I made zucchini bites -seasoned with fresh herbs and Parmesan, tossed in olive oil and baked.

Today, I made zucchini bread - the food of choice for my boys if I am going to force zucchini on them.

For dinner, I tried this light pasta dish, and it was yummy! IT'S A KEEPER! If I could find a way to incorporate tomatoes, I could rename it "Tastes of Summer"!

Pasta with ricotta, zucchini and corn

• about 2 cups zucchini,  diced

• about 1 3/4 cups corn

• 12 ounces pasta

• one cup ricotta cheese

• 1/4 cup shredded Parmesan cheese 

• 1/2 cup fresh basil leaves, torn

• 2 tablespoons fresh dill, minced

• Salt and pepper, to taste

We had bought corn on the cob when it was a really good price a week or so ago. I spent an hour blanching the corn and freezing it, so I could enjoy that fresh corn taste anytime. It was well worth the effort!

Along with my many bags of frozen corn we have the prolific zucchini crop, as I mentioned!

So this was the perfect recipe - and easy too!

I used zucchini slices that we grilled (we have one of those little "George Foreman grills" so I was able to do it inside!). If you grill some zucchini and have leftovers, this is a great way to use it up! Otherwise, I would probably use sautéed zucchini in this dish. You don't really want raw... just cook it a bit.

One recommendation: don't skimp on the fresh herbs! The flavors really liven  up this dish!

• Bring a pot of salted water to a boil.

• Add your pasta (I used ziti) and cook it three minutes less than what is recommended on the package.

• While pasta is cooking, dice your zucchini.

• When the timer goes off, add your corn to the pasta and cook the final three minutes.

• Before draining, remove a little over a cup of the pasta water and set aside - you will use this for the "sauce".

• While pasta/corn is draining, prepare sauce by whisking together ricotta, Parmesan, and about 1 cup pasta water. (you should still have extra if you need it)

• Put drained pasta into a large bowl, add fresh basil and dill. Add cheese sauce, tossing to coat pasta. IT IS NOT A VERY THICK SAUCE!

•Add salt/pepper, more Parmesan and more basil to serve, if desired.

*You can always make more "sauce" if you need to with the reserved pasta water!

What's cookin'? - Gnocchi with Sage and Walnuts

My favorite pasta of all time is gnocchi.

"Little lead bullets" is how I've always referred to these little potato dumplings. They are heavy and doesn't take many to fill you up!

I usually just eat them with a tomato marinara sauce... but this recipe intrigued me! 

It was really different, and it was really good!

Here is the original link for the recipe:

http://noblepig.com/2013/04/creamy-gnoochi-with-walnuts-and-fried-sage/

My sauce version is DOUBLE THE ORIGINAL! I used the original amounts in the beginning for the walnuts and the fresh sage).

Gnocchi with walnuts & fried sage

You will need:

• 2 lbs. frozen gnocchi

• 1/2 cup walnut halves 

• 1/4c olive oil

• 12 fresh sage leaves

--(here's where I doubled the recipe)--

• 4T butter

• 1/2c flour

• 3c milk

• 5 cloves garlic, crushed or mashed into a paste

• 1t dried sage

• 1/2 t ground nutmeg

• approx. 1/2t salt & pepper (adjust to your liking)

• parmesan cheese

** Bring a large pot of salted water to a boil. Add gnocchi and cook, according to package directions, (usually they are done when they begin to float!) when your sauce is almost done.

1) Toast walnuts in a nonstick skillet on low heat 8 to 12 minutes. Nuts will begin to brown and be very aromatic. Remove  immediately from skillet, so as not to burn, and set aside. (Just continue to flip them around with a spatula while cooking. Once they start to brown/toast, watch carefully, as burning happens quickly!)

2) Heat olive oil in another skillet over medium heat. Add fresh sage leaves and fry approximately 30 seconds. Remove from oil and set on a paper towel to drain.

3) Make béchamel sauce:

     • In a large sauce pan, melt butter.

     • Add flour and stir until combined.

     • Slowly add milk. Whisk until there   

        are no lumps.

     • Add dried sage, garlic, salt, 

        pepper and nutmeg. Simmer 7 to 

        10 minutes until thickened. Keep 

        warm.

4) Now is when you want to cook the gnocchi!

5) Add sauce to drained pasta. Add toasted walnuts and fried sage, sprinkle with Parmesan cheese, and give a little stir before serving. 

I think you'll find that the meaty, toasted taste of the walnuts is a very good complement to that of the earthy flavor boost of the sage!

Enjoy!

(This meal did not take long to prepare - only 20 to 30 minutes, so it is good for a weeknight!)

What's cookin'? - Pasta with Basil Cream Sauce

I've been on a pasta 'kick' the last two weeks!

When we are not grilling outdoors I've been 'slaving' away over the stove on new recipes I've found and I've wanted to try.

This recipe was actually the third in this series of pasta recipes. I need to take a break for a few days or my family is going to explode!

This recipe was really tasty! They say that "three's a charm"... and in this case, it was! I finally learned not to use a whole pound box of pasta for whatever I am making! Most of these recipes use 12 ounces. That translates into more sauce, and still plenty pasta. (I don't know if I'm trying to feed a whole army or what.) I wonder if the rest of the world sells their pasta in 12 ounce packages?.... (ours is 16 oz.) 

Part of the problem was that some of the recipes I have found use metric measurements. I have truthfully only used the metric system in science classes. I remember learning it for the first time in grade school. Our teacher told us we had to learn it because we were going to soon convert to it.... I think the rest of the world moved on without us!

 So, to those of you who might see this in  future recipes, I say, "400 grams is equal to about 2c". 

You learn something new every day!

Even if you have to search Google for the answer.

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Pasta with Sausage and Basil Cream Sauce

Here are the cast of characters:

Ingredients:

12 ounces rigatoni

2T olive oil

4-5 links Italian sausage (I used sweet)

1 onion, chopped

2 cloves garlic, chopped

1c white wine

1c light cream

1c chicken broth

2 cups (or cans) chickpeas, drained

1 1/4c parmesan cheese

handful of fresh basil, roughly chopped

Salt and pepper (to taste)

Directions:

• Bring pasta pot full of salted water to a boil.

• With 1 T olive oil, cook sausage in skillet until browned and thoroughly cooked. Remove sausages and drain on paper towel.

• In same pan, add second T olive oil. Add chopped onion and garlic, stirring, until they begin to soften (about two minutes)

• Add broth, cream, wine and chickpeas.

Stir and season generously with salt and pepper. Simmer uncovered 10-12 minutes.

• Now is a good time to cook your pasta 'al dente'!

• While sauce is simmering, cuts sausage diagonally into 1/2" slices. Add to cream sauce for the remainder of its simmering time.

• Add cheese and stir.

• Add most of basil, stir, and cook an additional 2 minutes.

• Add cooked, drained pasta to pan. Stir to incorporate sauce.

• Serve with additional cheese, fresh basil, and a drizzle of olive oil.

Mangia!

What's cookin'? - "Lady sings the bleus"

I love bleu cheese.

For some it is an acquired taste, I know.

But even if you think you don't like it, I'm going to suggest that you read this post. There's bound to be something in it that you will like, and eventually become a blue cheese lover like myself!

We often buy a big hunk of Gorgonzola cheese. 

What's so special about Gorgonzola?

Actually, I don't know!

I do know that it is a type of bleu cheese... I know that it originally comes from a special place in Italy.... I know that it does not have as strong a smell as regular bleu cheese... It's still salty and sharp like bleu cheese... It melts and crumbles easily, so I cook with it a lot.

That was a big help, I know.

You're welcome.

Anyway, this post all started because of my dinner tonight. Two of my family members are eating elsewhere. That leaves just two of us.

I decided to make pasta but my son does not like red sauce. (Must be the part in him that's NOT Italian!)

What to do...?  What to do...?

I decided that he would have his favorite old standby of olive oil and Parmesan cheese (or butter and cheese). 

I, on the other hand, had a hankerin' for something special! We had some Gorgonzola in the fridge, so I decided to make a Gorgonzola Cream Sauce for my pasta.

I have made this sauce a few times, following a recipe, that also adds broccoli and is served over fettuccine.

I have no broccoli, but I knew I wanted this sauce! 

So, I consulted the cookbook that contained the recipe:

I skimmed over the "cast of characters"/ingredients ... Then, I threw caution to the wind.... I didn't measure a thing as I made a little bit of sauce for myself. (Gasp!) All of my measurements were "eyeballed", since I was only making a little bit of sauce for myself.

It was wonderful, just as I had hoped it would be! 

I started by bringing some white wine and chicken broth to a boil (maybe 1/2 cup of each). Then I added about 2 tablespoons butter, one cup half-and-half, one cup Gorgonzola. Simmer maybe five minutes, sauce will thicken somewhat. Add a sprinkle of pepper - the cheese is salty enough that you do not have to add additional salt!

Serve with grated Parmesan and fresh parsley:

OMG... He doesn't know what he's missing!

** Usually cream sauces call for heavy cream. Many times I substitute half and half because it is what I have on hand. Just know that it won't be as thick as it would've been using heavy cream, but the taste is the same!

Another way to use a Gorgonzola cream sauce is with steak.

Yes. Steak!

If you are hesitant at all, this recipe will make you fall in love with blue cheese!

Grilled ribeye steak with onion-Gorgonzola cream sauce

Grill your steak to perfection and then set it on top of this delectable sauce (courtesy of The Pioneer Woman). For original post, go to:

http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/

• melt one half stick of butter in the pan

• add one onion, sliced

• Cook over medium heat until onions caramelize (that is, start to get soft and brown)

• add 1 cup heavy cream (I use half-and-half) 

• Cook until heated through and starting to thicken (cream will take on the brownish color of the onions)

• Add 1 cup crumbled Gorgonzola. Heat through until melted, making sauce even thicker.

• Before serving, spoon the cream onto plate and top with your grilled ribeye.

Mmmm...

I need to learn how to make an appetizer I had once at La Cupola in Litchfield. It was "steamed mussels in a Gorgonzola sauce". I thought I had died and gone to Heaven when I ate that. I just about licked the bowl! When I do figure out how to make it I'll be sure to share!

I love having the cheese on hand, we use it so much. 

Last night I sprinkled it on my steak salad.

It goes especially well with pears -sometimes I throw them both in a salad.

My oldest son mixes chicken breast strips with hot sauce and then adds the bleu cheese to make a buffalo chicken sandwich.

Once I made a cranberry-pear tart that had crumbled blue cheese on top. It was made with leftover Thanksgiving turkey. I'll have to find that recipe! That was so good!

What are ways that you use Bleu cheese? I am always looking for new ways to incorporate this favorite ingredient!