Every year my family's dinner for Christmas is a fancy prime rib dinner. Well, this year we decided to stay home for Christmas dinner (long story). So we decided to continue on the tradition. However, thinking we didn't need a huge 7-8 pound roast, we bought a 2-3 pound. Upon inspection, we realized that it was too small to roast, so we cut it in half and had a nice rib-eye steak dinner. Just as fabulous!!! We served it with a creamy gorgonzola sauce, Cheddar bacon smashed potatoes, and roasted asparagus. It was divine!!!
Cheddar Bacon Smashed Potatoes
5 lbs potatoes, diced
2 cloves garlic, minced.
1 pkg. cream cheese, softened
1 cube butter, melted
1 cup sour cream
1 lb crisp bacon, crumbled – reserve some to sprinkle on top
2 cups cheddar cheese, grated – reserve some to sprinkle on top
1 bunch green onions, chopped – reserve some to sprinkle on top
Boil together potatoes and garlic until tender. Mash. Add remaining ingredients. Put into casserole dish. Sprinkle top with bacon, cheese, and onions. Bake at 350˚ for 30 minutes. Serve.
***I halved the recipe, cooked it in a 9 x 9 pan.
Roasted Asparagus
1 TBSP Olive Oil
2 pounds asparagus spears, ends trimmed
Kosher salt and ground pepper
Parmesean Cheese, finely grated
Line asparagus on a baking sheet. Drizzle with olive oil. Sprinkle salt and pepper. Roll asparagus to coat evenly. Bake at 400˚for 10-15 minutes. After removing from oven, sprinkle with Parmesean Cheese.
Gorgonzola Sauce
1 cup heavy cream
6 ounces crumbly Gorgonzola (not creamy or "dolce")
1 clove garlic, thinly sliced
Bring the heavy cream and garlic to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 10-20 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
