Gorgonzola Sauce

Oh my god this sauce....how have I lived without this sauce??!!! I've had this recipe on my Pinterest for a while now but it was attached to a steak recipe and then I discovered I could just make the sauce instead, which is what I did and I made up my own steak using the recipe I always did, with onions. You could actually put this sauce on anything, ANYTHING!!! Its that good and so much more!!! It's so cheesy and smooth and velvety. I ate it over 3 days and I don't think it would have lasted more than that because it was starting to separate more & more. It still tasted good but I couldn't get it to stay together after the 3rd day. Make sure you pay attention on how to reheat it-the consistency startled me when I tried to reheat in the microwave. Go make this sauce RIGHT NOW!!!!

You can find the recipe here

Balsamic-Roasted Brussels Sprouts

I have a new love of Brussels sprouts that only started within the last couple of years. And they have to be cooked a certain way. Usually roasted so that they are crispy with lots of really good flavor. Most steak places know how to cook them really well. There's a place here in Vegas called Lucky Foo's that cook their Brussels sprouts so well that we almost always get them and devour them every time! I attempted to make my own a couple years ago and burnt the crap the out of them and gave up right away. I was watching Barefoot Contessa about a week ago and she roasted some Brussels sprouts and made it look so easy and I thought to myself that I could give that a try again. So I did today and it worked! And I think I knew what I did wrong the last time! I think I added too much stuff the last time instead of going with just the basics. And I even had the syrupy balsamic vinegar that Ina Garten used in her recipe because I've been to Italy and I rarely use the stuff that we brought back with us. If you don't have good aged syrupy balsamic vinegar, you can boil regular balsamic vinegar until it's reduced to a syrupy consistency. Make sure you're generous with your salt-I had to add more salt after my Brussel sprouts were done roasting. I will definitely be making these again and again! Yum!!!!!!

Find the recipe here




Ready to be roasted...






Fresh from oven...







Syrupy Balsamic Vinegar...






Enjoy!...