This gorgonzola pear pizza is more than it’s name implies with creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, juicy pears, sweet honey, and savory thyme.

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It’s been a hot minute since I’ve shared a new pizza recipe – over a year in fact. In August of last year I last shared the recipe for a Mexican street corn pizza. So it seems like I am overdue to share another.

I decided it was time to add another entry to my fruit on pizza list with a gorgonzola pear pizza. Of course there’re more to it than just those two ingredients.

What all is on my gorgonzola pear pizza?

• Olive oil base seasoned with salt and pepper
• Mozzarella, Gorgonzola, and Parmesan cheese
• Fresh sliced pear
• Thinly sliced prosciutto
• A post-oven drizzle of honey and a sprinkle of fresh thyme

As we watch the temperatures drop and start feeling whisps of fall, this seemed like the perfect pizza. Pears don’t get enough love in my opinion and it’s exceptionally delicious on this pizza.

You’ve got creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, all nestled in with those juicy pears. Then when it’s out of the oven it’s all topped with some sweet honey and savory thyme. Bonus points for being able to pluck thyme from my garden to make this!

• Apple Oatmeal Bread by Karen’s Kitchen Stories
• Brown Butter Green Beans with Pecans by Art of Natural Living
• Apple Snack Cake by Magical Ingredients
• Maple Pumpkin Chia Pudding by Jolene’s Recipe Journal
• Preserved Lemon Baba Ghanoush by A Day in the Life on the Farm
• Apple Slaw by A Kitchen Hoor’s Adventures
• Sweet Potato Cupcakes with Marshmallow Frosting by Hezzi-D’s Recipe Box

GORGONZOLA PEAR PIZZA

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Yield: 4 Servings Prep Time: 50 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1 Tbsp olive oil
• Salt and pepper, to taste
• 3 oz. shredded Mozzarella
• 3 oz. crumbled Gorgonzola
• 1 oz. finely shredded Parmesan
• 1/2 of a large pear, thinly sliced
• 1 oz. prosciutto, cut into strips
• 1 Tbsp honey
• 1 tsp fresh thyme

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
3. Evenly brush the olive oil over the crust, followed by salt and pepper to taste. Top with mozzarella, gorgonzola, parmesan, pears, and prosciutto.
4. Transfer to the pizza stone (without removing from the oven) and bake for 15-20 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
5. Immediately drizzle with honey and sprinkle fresh thyme on top. Allow to cool for 5 minutes before slicing and serving.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan.

Source: Inspired by a pizza called The Elliott at Yellow Brick Pizza in Columbus, OH and adapted from my Grape & Gorgonzola Pizza.

This Italian Wedge Salad had the same presentation you love with tomato, red onion, pancetta, and a homemade gorgonzola dressing.

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I don’t know what it is about a wedge salad, but I find it so satisfying. Maybe it’s because I find it easier to eat, because you can stab a whole stack of lettuce instead of trying to spear single leaves one at a time, or maybe it’s just the flavorful fresh toppings. Either way I find myself ordering it a lot, especially lately with the hotter temperature we’ve been experiencing.

When I hosted a full-blown Italian coursed dinner recently (twice cause I’m nuts), the Insalata course was this Italian inspired wedge salad. I originally considered using Romaine lettuce but you can’t get the same solid wedge effect as you can with iceburg. Instead I used pancetta in place of bacon and gorgonzola for blue cheese. The end result was the perfect salad after a heavy Secondo meat course. but would also be great as a lighter meal served with a protein like salmon patties or oven-fried chicken. Another reason to love wedge salads, they pair with just about anything!

ITALIAN WEDGE SALAD WITH GORGONZOLA DRESSING

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 10 10

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 1 tsp Worcestershire sauce
• 1 tsp sugar
• 1/2 tsp dry mustard
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt, or to taste
• 4 oz. gorgonzola, finely crumbled

SALAD

• 1/4 lb. pancetta
• 1/2 large head of iceberg lettuce
• 1 cup cherry tomatoes, quartered
• 1/4 cup sliced red onion
• 1/2 cup crumbled gorgonzola

Directions

1. In a large bowl, whisk together all ingredients except the gorgonzola.
2. Stir in the crumbled gorgonzola. Cover and refrigerate before serving. Up to 8 hours or overnight is best.
3. Season to taste with salt and ground black pepper if necessary before serving.
4. Place a medium sauté pan over medium heat. Add pancetta and cook until crispy. Remove from pan and drain on paper towels.
5. Place lettuce wedges on salad plates.  Pour blue cheese dressing over wedges and sprinkle with crispy pancetta, tomatoes, red onion, and crumbled blue cheese. Serve immediately.

Source: Dressing adapted slightly from The Spruce Eats, salad adapted from A Family Feast.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Take white pizza to the next level with this grape & gorgonzola pizza. Complimented by a little rosemary and honey this pizza is a must for fall.

This content was created using complimentary products from Melissa’s Produce and, Dixie Crystals. I was not otherwise compensated and all thoughts/opinions are my own.

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It’s time to start caving into fall cooking/baking for #FallFlavors Week! I am not quite ready for pumpkin yet. Baby steps. Thankfully fall isn’t only about pumpkin, there are all kinds of delicious flavors to enjoy. Although I think my first recipe for this week might come as a bit of a surprise

Grape & Gorgonzola Pizza?

Already a fan of fruit on pizza (not to be confused with dessert fruit pizza)? Then prepare yourself for your latest obsession! A olive oil-based white pizza like no other topped with sweet red grapes, fontina, gorgonzola, rosemary, and a little honey. And if that sounds good, you’ll also like Pork Chops with Roasted Grapes.

If you thought I was weird for putting strawberries on top of pizza then this pizza might not be for you. But even my skeptical husband loved it so I really think you should give it a chance. After all, this pizza was inspired by the pizza chain Pies & Pints so clearly others like it as well.

I don’t incorporate grapes in my cooking nearly enough, so why not make them the star? Especially when I got two big containers of fresh grapes (and rosemary) from Melissa’s Produce for #FallsFlavors Week (along with sugar from Dixie Crystals). I originally wasn’t sure if I would use the grapes, as I don’t normally think of them for fall, but man am I glad I decided to make this.

First I coated the grapes in a sweet white wine reduction to really bring out their flavor. Then, the combination of the sweet red grapes with tangy gorgonzola cheese and aromatic rosemary was really something special. Especially when finished off with a post-oven drizzle of honey, a topping I use more and more frequently these days. It’s up there with a post-oven balsamic reduction drizzle.

Stayed tuned all week for more but in the meantime, check out all the other delicious recipes shared today listed below. Then scroll further down for sponsor info, giveaway prizes, and the widget with which to enter to win!

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Caramel Pecan Clusters from An Affair from the Heart
• Carrot Top Hummus from Savory Moments
• Fall Charcuterie Board from Magical Ingredients
• Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
• Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories

Breakfast and Baked Goods

• Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
• Cinnamon Apple Bread from Lemon Blossoms
• Sweet Potato Pancakes from Cindy’s Recipes and Writings

Soups and Salads

• Instant Pot Butternut Squash Soup from Devour Dinner
• Panera Autumn Squash Soup from The Fresh Cooky
• Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

• Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
• Butternut Squash And Bacon Risotto from SueBee Homemaker
• Loaded Bacon And Kale Salad from Palatable Pastime
• Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
• Sausage Stuffed Acorn Squash from Hostess At Heart

Main Dishes

• Apple Cider Rubbed Pork Chops from That Recipe
• Thai Butternut Squash Curry from Cheese Curd In Paradise
• Butternut Squash Parmesan Pasta from Frugal & Fit
• Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
• How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest

Desserts

• Butter Pecan Fudge from Take Two Tapas
• Cinnamon Roll Cheesecake from Fresh April Flours
• Easy Apple Crisp from Life Love and Good Food
• Espresso Chocolate Chip Cookies from Books n’ Cooks
• French Apple Tart from Jen around the world
• Individual Grape Crumble from Hezzi-D’s Books and Cooks
• Pumpkin Roll from House of Nash Eats
• Pumpkin Snickerdoodles from Family Around The Table
• Slow Cooker Apple Pear Crisp from Blogghetti

Seven years ago: Mini Reese’s-Oreo Cheesecakes

Eight years ago: Beginner Fondant

Nine years ago: Sweet Potato Breakfast Biscuits

Ten years ago: Chicken Pot Pie Wellington

GRAPE 7 GORGONZAOLA PIZZA

Print

Yield: 4 servings Prep Time: 45 MInutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp olive oil
• 1/3 cup sweet white wine (like Vin Santo)
• 1 Tbsp sugar
• 1-1/2 cups red seedless grapes, halved lengthwise
• 4 oz. shredded Fontina
• 3 oz. crumbled Gorgonzola
• 1 tsp fresh minced rosemary
• Honey, for serving

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Meanwhile, in a medium saucepan add wine and sugar. Place over medium heat and bring to a boil stirring until the sugar dissolves. Continue to boil until reduced to about 1 tablespoon, about 5 minutes. Add grapes and gently stir to coat. Remove from heat and set aside.
3. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
4. Evenly brush on the olive oil, followed by fontina, gorgonzola, grapes, and rosemary.
5. Transfer to the pizza stone (without removing from the oven) and bake for 15 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
6. Allow to cool 5 minutes. Drizzle with honey, slice and serve.

 

 

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan.

Source: Adapted from Epicurious, inspired by Pies & Pints.

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

A couple weeks ago, before my friend Haley moved away to Richmond, VA, she cooked Bob and me a 5 course meal complete with 2 different cocktails. It was strange and yet exciting to have a meal served to me at home without me lifting a finger! One of the courses involved goat cheese-gorgonzola and bacon stuffed figs. Yes they were freaking amazing, just like the rest of the meal. And I craved them so much later that I had to recreate it but on a larger scale – pizza!

While this pizza in no way can fill the void of the absence left by my friend (although we do try our best to fill it with text messages), it did fill my belly with happiness for the time being. This pizza has a whole wheat thin crust, topped with a drizzle of olive oil, gorgonzola and goat cheese, fig, and bacon. Fun fact about figs, most of the figs you eat contain at least one dead wasp. And they are technically inverted flowers. Google it!

One year ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Two years ago: Nutty Edamame Dip

Three years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Four years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Five years ago: Almond Berry Overnight Slow Cooker Oatmeal

FIG, BACON & BLUE CHEESE PIZZA

Serves 3-4

Ingredients:

1 recipe whole wheat thin crust pizza dough

1 Tbsp olive oil

4 oz crumbled blue cheese (or gorgonzola)

2 oz. crumbled goat cheese

4 fresh black mission figs, quartered

4 slices cooked bacon, chopped

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Drizzle olive oil evenly over the dough, and top with the cheese, figs, and bacon.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before slicing.

Source: Adapted from my friend Haley.

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?

One year ago: Peach Bread

Two years ago: Root Beer Cake Brownies

Three years ago: Biscoff Cheesecake Ice Cream

PASTA WITH CHERRY TOMATOES, KALE, AND GORGONZOLA SAUCE

Serves 2 as a meal, 4 as a side

Ingredients:

4 oz. uncooked pasta

1 tsp olive oil

1 cup cherry tomatoes, halved

1/4 tsp salt

1/8 tsp crushed red pepper

1 clove garlic, minced

6 Tbsp 2% milk

1/4 cup crumbled gorgonzola cheese

1 cup lightly packed fresh kale

Directions:

1. Cook pasta according to package directions.
2. In a large skillet over medium, heat the olive oil. Add tomatoes, salt, crushed red pepper and garlic and cook for 1 minute, stirring occasionally. Stir in milk and cheese and cook 2 minutes, stirring constantly, or until slightly thickened. Stir in spinach and pasta and cook for 1 minute or until kale wilts.
3. Serve by itself of with grilled chicken and garlic bread.

Source: Adapted slightly from Cooking Light, September 2008.

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!

One year ago: Nutella Ice Cream with Granola Topping

Two years ago: Peanut Butter Cup Mousse Parfaits

Three years ago: Homemade Pesto

PROSCIUTTO, PEAR, AND GORGONZOLA BAGEL BITES

Makes 8 bagel bites

Ingredients:

4 mini bagels, halved

1 Tbsp butter, room temperature

2 cups baby arugula

1/2 Tbsp extra virgin olive oil

1 tsp red wine vinegar

Salt and pepper, to taste

8 thin slices of prosciutto

1 ripe pear, cored and thinly sliced

2 oz. crumbled gorgonzola (or blue cheese)

Directions:

1. Preheat broiler (or use a toaster). Place bagels on a baking sheet, cut-side-up, and broil 3 minutes or until toasted. Spread butter evenly over each piece.
2. In a small bowl, toss the arugula with olive oil, vinegar and salt and pepper. Divide evenly among the bagels and top with prosciutto. Divide pear slices evenly among the bagels and top with cheese. Serve.

Source: Adapted from Cooking Light, October 2010.

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

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.

Check out all the other garlicky goodness happening today:

• Black Garlic Chocolate Chunk Ice Cream from girlichef
• Caesar Tartlets with Sweet Garlic Butter Crusts from Karen’s Kitchen Stories
• Easy Garlic Infused Olive Oil from MarocMama
• Garlic and Herb Lamb Chops from Healthy. Delicious.
• Garlic Bread from My Catholic Kitchen
• Garlic Dill Roasted Potato Wedges from From Gate to Plate
• Garlic Fried Rice from Crazy Foodie Stunts
• Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen
• Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking
• Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie
• Heart Healthy Roasted Garlic Chicken Recipe from It’s Yummi!
• Roasted Garlic Butter from Basic N Delicious
• Roasted Garlic Chicken Pizza Pockets from Cindy’s Recipes and Writings
• Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love
• Vampire Garlic Dip from Kudos Kitchen By Renee

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

GHOCCHETTI WITH ASPARAGUS AND GARLIC-GORGONZOLA SAUCE

Serves 4

Ingredients:

1 lb. gnocchetti (mini gnocchi)

1 lb. fresh asparagus, trimmed and cut into 1-1/2-inch pieces

1 Tbsp extra virgin olive oil

1/2 cup chopped yellow onion

8 cloves garlic, minced (about 1/4 cup)

1/4 cup white wine

4 oz. gorgonzola

1/4 cup toasted pine nuts (optional)

Fresh shredded Parmesan cheese

Directions:

1. Bring a large pot of water to a boil. Add gnocchetti and asparagus and cook until gnocchetti floats, about 3 minutes. Drain, reserving 1/2 cup of the cooking water, and set aside.
2. Heat oil in a large saute pan over medium heat. Saute onion until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the wine and scrape up any bits from the bottom of the pan. Simmer until reduced by half. Add gorgonzola, gnocchetti, and asparagus, and stir until cheese has melted. Use reserved pasta water if needed to reach desired consistency.
3. Serve topped with toasted pine nuts and Parmesan cheese, if desired.

Source: Inspired by a dish from The Stinking Rose in San Francisco, CA.

In honor of National Garlic Day and our love of the stinking rose, we are giving away a Garlic Lovers Prize Pack (valued at over $100) that includes:

1. The Garlic Farmers’ Cookbook
2. One-year membership to the Garlic Seed Foundation
3. 5 Garlic Button Covers
4. OXO Good Grips Garlic Press
5. The Ultimate Garlic Peeler
6. Tumbleweed Pottery Garlic Clove Canister Keeper with Vented Lid
7. Terra Cotta Garlic Roaster
8. 2 Bulbs of Whole Black Garlic

To enter, simply leave a comment on this post (mandatory) answering this question: What is your favorite GARLICKY dish (or one that you’d love to try)?

After you’ve answered the question for entry into this contest, be sure to record that you did so in the rafflecopter widget below; doing so will unlock many more optional ways to earn entries.

a Rafflecopter giveaway

This giveaway is open to residents of the Continental USA. Entries will be accepted through 11:59 pm ET on Thursday, April 24, 2014. All entries will be verified. A winner will be chosen from qualifying entries via random draw, and notified via email within 48 hours of the close of this contest. The winner will have 24 hours from the time the email is sent to respond with their complete name and mailing address (no P.O. Boxes). If no response is received within 24 hours, a new winner will be chosen.

Prizes provided by The Garlic Seed Foundation, Food Lust People Love and girlichef. Prizes may vary slightly from images shown and are subject to replacement with comparable items if ones pictured are no longer available at the close of this contest. Items may be shipped separately.

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.

PASTA WITH BRUSSELS SPROUTS, GORGONZOLA & PECANS

Serves 4-6

Ingredients:

4 cups (20 oz) Brussels sprouts, thinly sliced to shred

Salt and pepper

2 tsp extra-virgin olive oil

13.25 oz lb whole wheat shells

1-1/2 Tbsp unsalted butter

1/2 cup (2 oz) chopped pecans, coarsely

4 cloves garlic, minced

1 cup half and half

3/4 cup (3 oz) Gorgonzola, crumbled

Directions:

1. Preheat oven to 500 degrees.
2. Line a baking sheet with foil and spray with non-stick cooking spray. Toss Brussels sprouts with olive oil and season with salt and pepper, to taste. Arrange brussels sprouts in a thin layer on the baking sheet and bake for 12-15 minutes, stirring half-way through.
3. Meanwhile, fill a large pot with water and a bit of salt. Bring to a boil over high heat. Once boiling, add the pasta and cook 9-11 minutes until al dente; drain.
4. In a skillet over medium heat, melt 1/2 tablespoon butter. Add pecans, cooking until pecans are toasted and butter is browned, about 3 minutes. Be sure to stir frequently. With a slotted spoon, remove pecans and place on a plate. In the same skillet, melt the remaining butter. Cook garlic until softened, another 3 minutes, still stirring frequently. Add half and half and bring to a simmer. Remove from heat, and add 3/4 cup Gorgonzola, stirring until melted.
5. In a serving bowl, toss pasta, pecans, Brussels sprouts, and Gorgonzola-cream sauce. Serve immediately.

Source: Prevention RD

This party sized tray of buffalo chicken nachos is topped with buffalo chicken, cheddar, blue cheese, avocado and scallions.

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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 favorite is 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:-)

I also love that the toppings are layered between more layers of chips instead of just all being piled on top. Gotta distribute the goodness!

Looking for more recipes featuring buffalo sauce?

• Buffalo Chicken & Quinoa Stuffed Peppers
• Buffalo Chicken Cheese Ball
• Buffalo Chicken Enchiladas
• Buffalo Chicken Meatball Subs
• Buffalo Chicken Pizza
• Buffalo Chicken Stromboli
• Healthier Buffalo Cauliflower Dip
• Jalapeno Popper Buffalo Chicken Pizza
• Slow Cooker Honey Buffalo Wings

Post updated 1/24/21, photo above is the original.

BUFFALO CHICKEN NACHOS

Print

Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 whole wheat tortillas*
• 10 oz. cooked shredded chicken
• 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.

Notes

* To speed things up, you can use a bag of tortilla chips instead.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE