A Night of Mashing and Rolling

The idea for tonight's dinner is an adaption of Chicken Cordon Bleu. This recipe uses Italian Sausage, sage and parasean cheese. The mashed potatoes are a recipe that my mother is famous for. I have made a few adjustments to the recipe.

Cheesy Mashed Potatoes
In my mother's recipe she uses Velveeta cheese and skips the roasted garlic.

Ingredients:
Russet Potatoes
Milk
Butter
Garlic
White Cheddar Cheese

Boil potatoes until they are tender, drain. While those are cooking  roast the garlic. Garlic is done when it is tender and golden in color. Dice the garlic into small pieces. Add the garlic,  I used a stick of butter, (no fake stuff here) a few splashes of milk and salt and pepper to taste. Once all of the ingredients are incorporated spoon them into a oven safe dish, doing a layer of potatoes a layer of cheese and repeat. Bake in a 350º oven until the cheese is melted and bubbling.

Chicken Sausage Roll-Up
Ingredients:
Chicken Breast
Italian Sausage
Parmesan Cheese
Sage
Roasted Tomatoes (i bought a can of fire roasted tomatoes from the store)

Using the flat side of a meat tenderizer pound out the chicken until it is about a 1/4 inch thick. Cover the chicken breast with the cooked sausage. Sprinkle with a little sage and cheese and carefully roll. Make sure to secure with toothpicks. Then brown in a skillet I did not do this and the chicken was lacking a little flavor. Bake for 15-20 minutes. Use the same pan that you did for browning the chicken and put in your roasted tomatoes, making sure to scrap up the dripping from the chicken.