Posts Tagged ‘gorgonzola’

Fig, Bacon, & Blue Cheese Pizza

Bacon and blue gets a new look with the addition of figs atop of a pizza! Snag up the fresh figs quick while they are still in season.

Fig, Bacon, & Blue Cheese Pizza 3
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Pasta with Cherry Tomatoes, Kale, and Gorgonzola Sauce

Fresh cherry tomatoes and kale jazz up this quick and easy pasta dish with a gorgonzola cream sauce. Serve by itself or pair up with grilled chicken.

Pasta with Cherry Tomatoes, Kale, and Gorgonzola Sauce 2

Back to school season is here. I may not have children who are getting back into the swing of another school year, nor am I myself in school (which by the way it still has not sunk in that I am no longer a student) but the time has come to start whipping up those quick and easy weeknight meals. This pasta dish not only takes advantage of the tomatoes in season, but comes together in minutes and can be served as a side or by itself. I chose to serve it topped with grilled chicken and garlic bread.

What are your favorite weekday dinner recipes?

Pasta with Cherry Tomatoes, Kale, and Gorgonzola Sauce 1

One year ago: Peach Bread

Two years ago: Root Beer Cake Brownies

Three years ago: Biscoff Cheesecake Ice Cream
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Prosciutto, Pear, and Gorgonzola Bagel Bites

Bagels are not just for breakfast. Make these fancy bagel bites with arugula, prosciutto, pear and gorgonzola for your next party or as an afternoon snack.

Prosciutto, Pear, and Gorgonzola Bagel Bites

Be warned, I’m going through an arugula and kale phase. I’ve already shared an arugula topped pizza and a panini with kale, but prepared yourself for a several more recipes featuring these greens in the upcoming weeks. Starting with these fancy little bagel bites topped with spicy arugula, salty prosciutto, sweet pear, and tangy gorgonzola cheese. You won’t find these in your local grocery store’s freezer section.

I was inspired to make these bagel bites upon hearing the news that my friend’s Tabletop Board Game Cafe has officially started construction and will soon be ready at 1810 West 25th in Ohio City, Ohio. Tabletop will feature over 1000 board games (I’ve seen their stock-pile it’s impressive), a weekly trivia night, and monthly DIY design sessions in their maker space. But what does that have to do with me? Well on the menu you just might find a few Spiffy Cookie-contributed creations!

NewTabletopLogo

One year ago: Nutella Ice Cream with Granola Topping

Two years ago: Peanut Butter Cup Mousse Parfaits

Three years ago: Homemade Pesto
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Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce & Giveaway

This dish is a garlic lover’s dream. Mini gnocchi (gnocchetti) and asparagus are tossed in a garlic-gorgonzola cream sauce made with enough garlic to keep the vampires away.

Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce 1

Today is National Garlic day and to celebrate I joined up with a bunch of other food bloggers to share recipes that predominantly feature this beloved food enhancer. There’s even a stellar giveaway to go along with it!

When thinking of what to make for the occasion, I immediately thought of a garlic restaurant in San Francisco at which I once ate, which takes pride in how much garlic they use every day. We had garlic seeping out of our pores afterwards and I relished in it, refusing gum afterwards. This pasta dish is my recreation of what I ordered – mini gnocchi (gnocchetti) and asparagus tossed in a garlicky-gorgonzola cream sauce. I used 8 cloves of garlic (which amounted to 1/4 cup minced) in the sauce. In other words, this is not for the faint of heart when it comes to garlic.

Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce 2

Check out all the other garlicky goodness happening today:

One year ago: Strawberry, Mango, and Yogurt Smoothie

Two years ago: More Fudge Less Pudge Brownies

Three years ago: Coconut Chicken Salad with Apricot Honey Mustard Vinaigrette
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Pasta with Brussels Sprouts, Gorgonzola & Pecans

Brussels sprouts strike again! Ever since I finally realized how much I loved these little guys last year I’ve been obsessed. Every time I make a meal that requires a vegetable side side, I’ve been drawn to Brussels sprouts like a moth to a flame. But in this case I didn’t even have to weasel them in as a side because they are part of the main dish! And it happens to be meat-less as well, which is a rare occurrence in my kitchen.

I almost swapped the Gorgonzola out for some goat cheese just because I saw it in the cheese pile, but decided to stick with what the recipe said before I start playing around with it. Gorgonzola was a great choice because it adds an extra tang which brings all the components together – I don’t think goat cheese would have been tangy enough to accomplish the same task but at the same time could’ve still been delicious in a different way.

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Buffalo Chicken Nachos

Last night I decided to watch the Pro Bowl as an excuse to eat nachos. Unfortunately the game was less than exciting (now I know why no one watches that game), but at least my dinner did not disappoint!

I love trying different takes on the traditional nachos. When I first moved to Memphis, I was introduced to BBQ nachos which are amazing! My favoriteis when it is served with shredded cheese instead of the cheese sauce. Just depends on the restaurant, and I have therefore developed favorite establishments for my BBQ nacho cravings.

When I saw this recipe I knew I had to try it as well. It was very flavorful and surprisingly filling – perfect because I may have eaten the entire pan otherwise. Of course I also dipped mine in some Ranch… O:-)

Ingredients:

8 whole wheat tortillas

10 oz shredded chicken (I used canned)

1/2 cup buffalo wing sauce, plus more

3 cups sharp cheddar cheese, shredded

4 oz crumbled Gorgonzola

1/4 cup chopped chives

1 diced avocado for garnish

Olive oil for spritzing

Directions:

  1. Preheat the oven to 450 degrees.
  2. Cut the tortillas into eight wedges, place on baking sheet in a single layer, spritz with olive oil and then sprinkle with salt. Bake for 5 minutes or until golden brown. Repeat until all are crispy.
  3. In a small bowl mix together the chicken and buffalo sauce.
  4. Add a layer of chips to the bottom of a baking dish, then top with chicken, cheese, Gorgonzola, and chives. Continue layering until chips and ingredients are gone. Bake for 5-10 minutes, until cheese melts.
  5. Drizzle additional wing sauce over top and garnish with more scallions and avocado.

Source: Adapted slightly from How Sweet It Is

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