Novel Noodles: Gorgonzola "Alfredo"

One of the reasons Megan and I are together today is because of fettuccine alfredo: but even a classic like that timeless dish can be updated from time to time.

Putting a different spin on the idea of a cream-based pasta sauce, we took some of the basics of alfredo (heavy cream and Parmesan), but go for a very different flavor by using Gorgonzola and fresh sage. The Gorgonzola offers a tangy bite, while the fresh sage gives a savory flavor that balances everything out.

 For this dish, you'll need:

• Bowtie or Penne Pasta
• 1 cup heavy whipping cream
• 1 bunch fresh sage (do NOT use dried for this recipe - the taste and smell don't work the same way!)
• 1 six oz. container Gorgonzola
• ¼ cup Parmesan
• Ground pepper

Get your pasta cooking in a pot of boiling water, and then start putting together the sauce by heating the cream with the Gorgonzola and Parmesan. Toss in a few pinches of fresh cracked black pepper and stir frequently.

For a side, we're doing a simple but tasty take on garlic French bread. Here we've just taken regular old hamburger buns, slathered them in butter and garlic salt, and topped them with shredded cheese. Throw 'em in a 375 degree oven for about 5 minutes and you've got perfectly sized portions ready to pick up and eat.

When the pasta is cooked, drain the water and throw the bowties in with the sauce. Dice up your fresh sage and toss it in, then give it all a few good stirs and serve immediately.

For a prettier plate, throw a few extra whole pieces of sage leaf on top as a garnish!

Here's the finished dinner, all coming together in about 15 minutes. Quick and tasty!

To change up this dish, add in fresh minced garlic in the sauce, or swap out the cheese with any other non-standard cheese that has a flavor you think will pair well with fresh sage.

Easter 2014: Artichoke Stuffed Chicken Breast

All the major holidays are fantastic excuses to try out some new recipe or whip up something fantastic to eat for family and friends - and Easter is no exception!

Although we don't recognize either the original Pagan Eostre (from which the rabbits and eggs come) or the more modern Christian Easter involving the theme of resurrection, that doesn't stop us from getting in the spirit of the holiday with our own twist. There's of course a big meal, followed by a zombie movie marathon! What started as a joke has become an honored family tradition that we wouldn't miss any year.

Moving on from last year's bacon-wrapped pork loin injected with honey mustard sauce or previous Easter's where we've done essentially an extra Thanksgiving meal with chicken instead of turkey, for 2014 we threw together stuffed chicken breasts. For artichoke stuffed, bacon wrapped chicken breasts you will need:

• 1 chicken breast per person
• 1 – 2 strips bacon per chicken breast
• 1 bunch spinach (or about half a bag if you don't get fresh loose spinach)
• 1 container Ricotta cheese
• 1 12 oz. jar or can artichoke hearts
• ¼ cup Parmesan cheese
• ¼ cup mozzarella cheese
• Seasonings to taste

Let's get Easter dinner started! First up Megan cooks the spinach on a skillet until it begins to wilt, pulling it off before it looses too much moisture.

The spinach is then roughly chopped and mixed with the ricotta, parmesan, and mozzarella. Next drain and dice the artichoke hearts and add them to the mixture. Sprinkle in whatever seasonings you'd like - salt and pepper are a good place to start, and if you want something extra garlic powder is always a great option.

Cut a slit into one side of each chicken breast and then slowly cut in deeper until you have a large pocket - but be careful not to accidentally cut all the way through or you'll end up with chicken sandwiches instead of stuffed chicken breasts! Stuff a few heaping spoonfuls of the mixture into the pocket.

After stuffing each breast, wrap one or two pieces of bacon around it to keep the chicken closed (not mention add some great extra flavor!).

Here we've got all our chicken breasts stuffed, wrapped, and sprinkled with some extra cracked black pepper. There is a ton of flavor in the stuffing, but if you feel like going crazy you could also brush on a sauce or glaze at this point.

What about the sides? With how huge and decadent the main course is, we decided to go minimalist and healthy: chopped fresh broccoli and cauliflower lightly seasoned and baked in the oven.

Here's one stuffed breast fresh from the oven after cooking for about an hour at 325, served up with a side of veggies and rice.

There are plenty of ways to modify this recipe, from injecting a beer or sauce directly into the meat to changing out the filling ingredients to glazing the top of the chicken with a flavored mustard.

For desert, we had some amazing cream filled cookies! These "double-decker" cookies start with a single layer...

...that then gets topped with homemade cream filled and topped with a second cookie!

We'll be covering how to make these in detail - along with several other yummy deserts - in an upcoming post, so stay tuned!