Looking for something quick, cheap, simple, and full of cheesy carby goodness? Behold, this beauty. Literally, all this is is canned biscuit dough, gorgonzola, feta, melted butter, and a bit of oregano, thrown in the oven for a half hour. But the cheesy carbiness is just from the angels. Just trust me on this.

Blue Cheese Feta Biscuit Thingy


  • 1 can biscuit dough (1 used 16 oz generic)
  • 1 stick butter, melted
  • 4 oz gorgonzola crumbles
  • 2ish oz feta crumbles
  • Greek oregano 

Preheat your oven to 375. Take your biscuits, and cut them into quarters, putting them in a 12″ round cake pan. Take your melted butter, and toss the biscuits with it. Sprinkle the gorgonzola and feta and Greek oregano over the top, and bake for about a half hour, until the tops are golden brown and the cheese is good and bubbly. 

These are technically two separate side dishes, however, I found them in one recipe together, and they accompany each other well, so I’m going to leave these together. Beer cooked mushrooms and cheesy roasted potatoes are a match made in heaven. Don’t skimp on the cheese or the beer for these, kids, they are the key ingredients in making these so good. 

Drunken Mushrooms and Roasted Blue Cheese Potatoes


Drunken Mushrooms

  • olive oil
  • 12 to 15 large button mushrooms, sliced (if you’re like me and feeling lazy, buy sliced mushrooms and use them asap)
  • 4 cloves garlic, minced
  • 12 oz dark beer (I used Revolution’s EuGene Porter)

Roasted Blue Cheese Potatoes

  • 20ish small fingerling potatoes, washed and sliced in half
  • olive oil
  • sea salt
  • 2 oz crumbled blue cheese (I used Trader Joe’s gorgonzola crumbles)

You can make these in roughly the same time frame, so do so if you feel so included! First, preheat your oven to 425, take your halved potatoes, toss them with olive oil and sea salt, and then spread them on a baking sheet. Put them in the oven, and roast the potatoes until they’re a nice golden brown, between twenty to thirty minutes. 

While the potatoes roast, take a pan and heat 2 T of olive oil over medium heat. Add your sliced mushrooms in, stir to coat in the olive oil, and then raise the heat to medium high, and cook for five minutes. Add the garlic in, and cook another minute or so, until the garlic is fragrant. 

Add half the beer in, bring to a simmer, and then cook for about five minutes. Add in the remaining beer, and cook until the liquid has reduced by about half, and thickened, another ten to fifteen minutes. 

While the mushrooms are doing the final cooking, your potatoes will likely be finished. Take them out of the oven, and sprinkle the gorgonzola over them, and then place them in the oven on a lower or middle rack, turning the oven to broil. Broil five minutes, until the cheese has melted. 

And then, enjoy your cheesy potatoes and beery mushrooms!

Back in December/January, rib roasts were available for super fucking cheap because of the holidays, so I got to try a new roast recipe. Not sure if I’ll try it again, but if nothing else, the gorgonzola sauce that goes with it is pretty great. 

Sage Crusted Rib Roast with Gorgonzola Cream Sauce


Rib Roast

  • 2 T olive oil
  • 1 semi boneless rib roast (this one was appx 7 lbs, I want to say?)
  • sea salt and pepper for sprinkling
  • 2 bunches fresh sage (or, if you’re me, a whole bunch of ground sage)
  • 1 large sweet onion, sliced
  • 1 c red wine
  • 2 c chicken or beef stock (I used chicken)

Gorgonzola Cream Sauce

  • 4 T butter
  • 1 T olive oil
  • 5 cloves garlic, smashed
  • 1 c dry white wine
  • 1 c heavy whipping cream
  • 1 T fresh ground pepper
  • 6 oz gorgonzola cheese crumbles
  • sea salt to taste

Preheat your oven to 450. Take your olive oil, and heat it in a large pan on high. Once warmed, sear each end of the rib roast, about 4 to 5 minutes a side, until nicely browned. 

In a roasting pan, mix together your stock and red wine, and add your sliced onion. Lay the roast on top of the onion, and then drizzle with the remaining olive oil, placing your sea salt, pepper, and sage to taste on the roast. Cover the roast with foil, and then roast at 450 for about 20 to 25 mins, and then reduce the heat to 350, roasting for another hour and a half (to get to rare). Here and there throughout the roasting, baste the roast with the wine/stock/juices mix. For the last half hour, remove the foil. 

In the last ten minutes or so, heat the butter, olive oil, and garlic over medium heat, cooking until the garlic is fragrant and soft, and just a bit caramelized, about five minutes. Add the white wine in and cook until reduced by a third, another fiveish minutes. Stir in the heavy whipping cream and gorgonzola, melting until you have a smooth sauce. Then, add in your pepper, a bit of sea salt to taste, and remove from heat.

Once your roast is removed, let cool for about fifteen to twenty minutes, serve with the gorgonzola sauce, and enjoy!