Gorgonzola garlic butter – even better than it sounds.


This evening, before the downpour began, I had a serious craving for some steak. I have to be completely honest with you, I’ve never been that great at steak, but this one turned out pretty phenomenal. Maybe it had something to do with the Gorgonzola garlic butter I whipped up while waiting for the potatoes to boil. Maybe it was all that butter I used in general. Either way, here’s a recipe for a quick fix that will make your meal taste that much better.

Gorgonzola Garlic Butter.

Title - Gorgonzola Garlic Butter


3 garlic cloves.

3/4 cup crumbled Gorgonzola.

1/2 cup unsalted butter (room temperature).

Preheat oven to 425 degrees.

Peel garlic cloves and wrap in aluminum foil.

Bake for 10 minutes.

Blend Gorgonzola, butter, and baked garlic cloves (should be mushy now) together.

Chill in refrigerator for at least 10 minutes, preferably 30. I only waited about 15.

Add a dollop of the Gorgonzola garlic butter on top of a steak while it’s still hot.


Suggestions: I served this on grilled filet mignon (unseasoned), with mushrooms sauteed in garlic butter and garlic mashed potatoes. It sounds like a lot of garlic, but I swear it’s amazing!


Steak and Mushrooms

Garlic and Parmesan Crushed Potatoes


Sorry for my lack of posts the last few days. I got stuck with a flat tire at 10pm at night in the middle of the ghetto and, ever since, life has been hard without a car- even if only for a couple of days. I am here to tell urge you to buy something incredibly essential – an AAA membership. I can‘t believe I let myself be the fool without it during an emergency!

Anyway, now that things are back to normal, there are very few things better in the world better than potatoes. Mashed, smashed, baked, grilled – they taste amazing every which way.

If you are cooking for a man in your home, you know how much they enjoy their side dishes, and mine especially loves his potatoes. This dish is perfect for you, but your man will love them even more.

I hope you –and him – enjoy this potato recipe as much as we do.

Garlic and Parmesan Crushed Potatoes.



15 small, red potatoes.

Olive oil spray.

1/2 cup olive oil.

1 tsp Italian seasoning.

1/4 tsp dried basil.

2 garlic cloves, diced or crushed.

Salt, pepper, and red pepper flakes to taste.

2 tbsp fresh Parmesan cheese.

Boil small, red potatoes for 10 minutes or until soft.

In the meantime, preheat oven to 400 degrees, spray baking sheet with olive oil spray, and dice or crush the garlic. I use my small Ninja whenever I need something crushed.

In a small bowl, mix olive oil, Italian seasoning, and garlic.


Once cooked, drain potatoes and place evenly on baking sheet, about 4-5 inches apart depending on your sheet.

Using a potato masher, press down on the potatoes so that they are flattened, but not so much that they are not in one piece anymore.


Using a brush, generously coat the potatoes with the olive oil mixture.

Sprinkle salt, pepper, and crushed red pepper flakes over the potatoes lightly, or to your preference.

Bake at 400 degrees for 15 minutes. I like to bake mine until they the garlic has browned and the potatoes are just a little crispy. You can also choose to warm them up a bit and removing them sooner, or, on the other hand, bake longer them until they are really crispy. Up to you.

Once done, sprinkle with fresh Parmesan cheese and serve.


To mix things up a bit, in the past I have omitted the Italian seasoning and Parmesan, and instead topped the potatoes with bacon, chives, shredded cheddar cheese, and sour cream. I will be sure to post the altered recipe the next time I make them.