Tuesday, October 20, 2009

An interesting experience

This was something we had the other day... three things I learned from this meal:
1. I don't like gorgonzola.
2. When you are making mashed potatoes, make sure they are REALLY cooked, or they are a pain to mash.
3. I really don't like gorgonzola.

Penne Gorgonzola With Chicken
16 oz Penne
1 Pound boneless, skinless chicken breasts, cut into 1/2" pieces
1 Tablespoon olive oil
1 Large garlic clove, minced
1/2 Cup chicken broth, divided
1 Cup heavy whipping cream
2 cup (8oz) gorgonzola cheese, crumbled
Dash Sage
Dash Pepper
Dash Salt

Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add 1/4c chicken broth, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink.
Stir in Gorgonzola cheese, sage, salt, and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with parmesan and parsley.

Serves: 8

Mashed Potato Rolls
1 1/8 Teaspoon active dry yeast
1/8 Cup warm water (110-115)
3/4 Cup warm milk (110-115)
1/8 Cup butter, softened
1/8 Cup vegetable oil
3 Tablespoon Sugar
1/2 Egg
1/4 Cup warm mashed potatoes (milk and butter added)
3/4 Teaspoon Salt
1/2 Teaspoon baking powder
1/4 Teaspoon baking soda
3 Cup all-Purpose flour
melted butter

In a mixing bowl, dissolve yeast in water. Add milk, butter, oil, sugar, egg, and mashed potatoes; mix well.
Stir in the salt, baking powder, baking soda, and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1 1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Shape into 16 balls. Place 2" apart on greased baking sheets. Repeat with the remaining dough. Cover and let rise until doubled, about 30 minutes.
Bake at 375 for 15-18 minutes or until golden brown.
Brush with butter if desired.

Serves: 16

The pasta was OK, but if you missed the beginning of the post, I really don't like gorgonzola cheese. I don't know what it is, but there is just something about it.

The mashed potato rolls were a little dry, but that's OK. We liked them! Next time I have leftover mashed potatoes, I will definitely make these!

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