Update: Corn Cakes with Chives Picture

I uploaded a picture for the corn cakes with chives. You're sure to try them now that you see how pretty they look. :) Check them out here!

Song of the Day

Fake Plastic Trees - Radiohead

Creamy Gorgonzola & Mushroom Pasta

I'm back! I was making Gorgonzola Truffles for girls night tomorrow night, and didn't want to waste the rest of the gorgonzola, bacon, or onion, so I found this recipe that uses all 3 and it was delicious! I highly recommend it.

What you need:
1 pkg. (16 oz.) penne pasta, uncooked (I used Rigatoni here)
2 tsp. Olive oil
2 cups sliced mushrooms
1 medium Onion
2 cloves Garlic, minced
2 cups Half-and-half
1/2 cup Crumbled Gorgonzola Cheese
1/2 cup Shredded Parmesan Cheese
2 Tbsp. Sherry (I actually totally forgot about this!! Tasted fine though.)
6 Slices Bacon, cooked and crumbled*
*If you don't already have precooked bacon, I recommend baking it. Line a rimmed cookie sheet (jelly roll pan) with nonstick foil, place bacon on cookie sheet, and bake at 375 for 20 minutes, flipping bacon after ten minutes. It makes cleanup SO much easier! And you have enough time to do this while other things are cooking on the stovetop.

What you need to do:
Cook pasta as directed on package. The recipe recommends slicing the onion, however I recommend only using half an onion and grating the onion with a cheese grater. This is a tip from my MIL. Makes it much finer, and takes less time. Meanwhile, heat oil in large skillet. Add mushrooms, onion and garlic; cook and stir until tender. Bring half-and-half just to a boil in nonstick saucepan on medium heat. Reduce heat to low; simmer 5 minutes. Add Gorgonzola cheese, Parmesan cheese and sherry; cook until sauce is thickened, stirring frequently. (Mine never seemed to thicken, so we just served it as it was and it was fine.) Drain pasta; place in large bowl. Add cheese sauce; toss to coat. Top with mushroom mixture and bacon pieces.