twestphalen85-blog

[twestphalen85-blog]

Piled High Bacon is delicious with Rogue Creamery's Blues!

[twestphalen85-blog]

Cheese Tray with some of my favorites from Rogue Creamery! Mount Mazama - Rogue'sMary - Pistol Point - Smokey Blue

[twestphalen85-blog]

YEs please! I need to try this! YUM!

Spaghetti with Creamy Bacon and Mushroom Sauce

[twestphalen85-blog]

I may need to give this recipe a try this week!

#roguecreamery

Smokey Blue and TouVelle Cheese Bread Pudding. Rub a halved chicken (unskinned) with olive oil, salt and pepper. Place cut side down on rack with half a lemon and roast at 350° for 1 hr. or until juices run clear.  Let cool. Debone and cube chicken and set aside. You can also purchase a pre-cooked chicken. Combine: 2 oz lightly salted butter ¼ cup white wine – Ledger David Chardonnay or your local favorite 2 medium russet potatoes cut in ½ inch cubes 1 medium yellow onion finely chopped 1 shallot finely chopped Include a seasonal ingredient such as corn, asparagus, chopped carrots or mushrooms Cook over medium heat until potatoes are lightly browned stirring frequently (30 minutes) Add chicken Cube one medium loaf of rustic white bread and toss in sauté pan with 2 oz butter or enough to cover all ingredients.   Whisk together 3 large eggs and 1 cup milk Take a 3.5 oz Smokey Blue Cheese Wedge – Crumble ½ of wedge with egg mixture and toss with contents of sauté pan in large bowl.  Pour into 10 inch buttered baking pan (preferably ceramic or glass) and pat contents.   Top with balance of Smokey Blue Cheese crumbled and add 2 to 3 oz grated cheddar or TouVelle. Bake at 350 for 45 minutes. Enjoy!