Crispy Buffalo Chicken Roll-Ups

4 chicken breasts
salt and pepper to taste
1/4 c. Gorgonzola, shredded
1/4 c. Frank's hot sauce
2 Tbsp. mayonnaise
1 c. crushed cornflakes

Flatten chicken breasts to 1/4 inch thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks.

In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7 inch baking dish.

Bake, uncovered, at 400 F for 30-35 minutes or until chicken is no longer pink. Discard toothpicks. Next time I may try to add bacon...

Recipe adapted from Taste of Home magazine August/September 2011

Tomato-Gorgonzola Sauce with Pasta

3/4 lb. dry medium-size pasta shells
1 Tbsp. olive oil

Sauce with gorgonzola melting

1 medium onion, diced
1/4 tsp. red pepper flakes
black pepper (to taste)
2 tsp. garlic, minced
2 cans (14 oz. each) diced tomatoes in juice
2 tsp. balsamic vinegar
1/2 Tbsp. dried basil
1/2 tsp. each of thyme, coriander, garlic powder
dash of sage and dill
1/2 c. heavy cream
1/3 c. Gorgonzola, crumbled
Salt to taste


Bring a pot of salted water to a boil for the shells. Cook pasta according to package directions; drain and set aside.
Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper. Cook 5 minutes or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
Stir in tomatoes, vinegar and seasonings. Bring to a boil and cook, uncovered, for 5-10 minutes or until thickened.
Add cream; simmer for 1 minute, then stir in cheese, cooked shells, and salt. Serve immediately.

When I made it, we did not stir the pasta into the sauce, but put the sauce over the pasta. Either way should be good.

Adapted from Cuisine at Home magazine

Steak with Onion Blue Cheese Sauce

This recipe is pretty much to die for. We served it with pasta and hamburgers. The recipe says blue cheese, but gorgonzola is fine as well. So good! Here is the link:

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

Spaghetti with Macadamia Gorgonzola sauce

I found this recipe in a macadamia nut cookbook in Lincoln City this weekend. It was pretty much amazing.

Chopped macadamias

2 Tbsp. butter
4 cloves garlic, crushed
cilantro
black pepper
4 oz. gorgonzola, crumbled
1/4 c. sour cream
3/4 c. finely chopped macadamia nuts
white pepper and salt, to taste
hot, cooked spaghetti


In a large saucepan, melt butter over medium heat. Add garlic, cilantro, black pepper, and saute about 3 minutes (don't let it turn brown!). Add the Gorgonzola, and stir until melted. Add sour cream and stir to make creamy sauce. Stir in the macadamia nuts. Season with salt and pepper. Serve over hot spaghetti. It turned out really well!!