Type what you have

Ingredients

• ✓ gorgonzola cheese
• cabernet sauvignon
• sugar
• goat cheese
• milk
• nectarine
• olive oil

Instructions

1. 1 Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.
2. 2 Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary.
3. 3 Cut the nectarines in half lengthwise and remove the pits.
4. 4 Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.
5. 5 Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.

By 14 Hands Winery

Ingredients

• ✓ gorgonzola cheese
• butter
• green onion
• garlic
• black pepper

Instructions

1. 1 Combine butter, Gorgonzola cheese, green onion, garlic, and pepper in a small saucepan over low heat. Warm slowly, shaking the saucepan occasionally, until cheese is melted and sauce is creamy, about 5 minutes.

By JEM199

Ingredients

• ✓ gorgonzola cheese
• fennel bulb
• chicken broth
• bread crumb
• salt

Instructions

1. 1 Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
2. 2 Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
3. 3 Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
4. 4 Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
5. 5 Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.

By Christine L

Ingredients

• ✓ gorgonzola cheese
• new potato
• vegetable oil
• sea salt
• sour cream
• chive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
3. 3 With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

By France Cevallos

Ingredients

• ✓ gorgonzola cheese
• white wine
• heavy cream
• parmesan cheese
• nutmeg
• black pepper

Instructions

1. 1 In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

By Amy

Ingredients

• ✓ gorgonzola cheese
• walnut
• sugar
• mixed greens
• cranberry
• raspberry vinaigrette
• white vinegar
• olive oil

Instructions

1. 1 Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
2. 2 Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

By MissyPorkChop

Ingredients

• ✓ gorgonzola cheese
• penne pasta
• butter
• parmesan cheese
• heavy cream
• pear
• walnut
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Return drained pasta to the pot; stir butter, Parmesan cheese, and Gorgonzola cheese into pasta and place over medium heat; cook until the cheese is completely melted. Pour cream into pasta mixture; stir. Remove from heat and fold in pear. Top with walnuts. Season with pepper and serve.

By nellegirl

Ingredients

• ✓ gorgonzola cheese
• mayonnaise
• sour cream
• dill
• garlic
• salt
• pepper
• gelatin

Instructions

1. 1 In a food processor, blend mayonnaise, sour cream, Gorgonzola cheese, dill, garlic, salt, and pepper until smooth. Sprinkle gelatin into mixture and let soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until ready to serve.

By Amy

Ingredients

• ✓ gorgonzola cheese
• tomato
• tomato soup
• milk
• water
• garlic
• basil
• onion powder

Instructions

1. 1 Combine diced tomatoes, tomato soup, milk, and water in a large saucepan over medium heat; stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.

By MichelleR

Ingredients

• ✓ gorgonzola cheese
• gnocchi
• olive oil
• radicchio
• heavy cream
• nutmeg
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
3. 3 Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.

By MelanieW

Ingredients

• ✓ gorgonzola cheese
• bacon
• red onion
• salt
• water
• mustard
• brussels sprout
• cider vinegar

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble when cool. Reserve drippings in the skillet.
2. 2 Add onion and salt to the skillet; cook over medium heat until tender, about 5 minutes. Add water and Dijon mustard; cook and stir over medium-high heat until comes to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon.
3. 3 Add Brussels sprouts and vinegar to the skillet; cook, stirring often, until sprouts tender, 4 to 6 minutes. Toss sprouts mixture with bacon and Gorgonzola.

By Dutchgirl

Ingredients

• ✓ gorgonzola cheese
• garlic
• olive oil
• ricotta cheese
• heavy cream
• salt
• sage
• cheesecloth
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
3. 3 Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.
4. 4 Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.
5. 5 Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.
6. 6 Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.
7. 7 Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.
8. 8 Carefully unmold the cheese on the serving plate, with the sage leaves facing up.
9. 9 Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.

By Annie Campbell

Ingredients

• ✓ gorgonzola cheese
• spinach
• strawberry
• pecan
• balsamic vinegar
• honey
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
2. 2 Stir together balsamic vinegar and honey in a medium bowl; slowly stream in olive oil while whisking continuously. Season with salt and pepper.
3. 3 Drizzle dressing over spinach mixture just before serving.

By Shelby Cady

Ingredients

• ✓ gorgonzola cheese
• pear
• port wine
• shallot
• garlic
• mustard
• balsamic vinegar
• salad green
• walnut

Instructions

1. 1 Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
2. 2 Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
3. 3 Divide salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts.

By KATHY A

Ingredients

• ✓ gorgonzola cheese
• cooking spray
• chicken breast
• parsley
• shallot
• garlic
• bacon
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
2. 2 Using a sharp knife, cut a slit into the thick side of each chicken breast, about 2 inches long and 1 1/2 inches deep.
3. 3 Mash together Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Fill each chicken breast pocket with Gorgonzola mixture. Wrap 2 slices bacon around each breast; secure with wooden toothpicks. Place chicken breasts into the prepared baking dish.
4. 4 Bake in the preheated oven until bacon is browned and chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (75 degrees C).

By witchywoman

Ingredients

• ✓ gorgonzola cheese
• cooking spray
• cellentani pasta
• heavy cream
• egg white
• black truffle salt
• mushroom
• gruyere cheese
• bacon
• shrimp

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 8x10-inch glass baking dish with cooking spray.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in cellentani and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain.
3. 3 Combine cream, egg white, and truffle salt in a large bowl. Mix well. Add mushrooms, Gruyere cheese, bacon, and Gorgonzola cheese. Toss to combine. Add shrimp and toss again. Mix in cellentani pasta with a wooden spoon until evenly distributed.
4. 4 Pour pasta mixture into a the prepared baking dish.
5. 5 Bake in the preheated oven until top is bubbling and shrimp is opaque, 25 to 30 minutes.

By Balancing Cinderella Recipes

Ingredients

• ✓ gorgonzola cheese
• olive oil
• lemon juice
• orange blossom water
• orange juice
• orange zest
• arugula
• fig
• pistachio
• sea salt
• black pepper

Instructions

1. 1 Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
2. 2 Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

By Anastasia

Ingredients

• ✓ gorgonzola cheese
• elbow macaroni
• chicken
• butter
• all-purpose flour
• milk
• black pepper
• cheddar cheese
• monterey jack cheese
• hot sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Cut wings and legs off rotisserie chicken. Remove skin and bones from wings and legs; chop or shred dark meat into bite-sized pieces.
3. 3 Melt butter in a large Dutch oven over medium heat. Gradually whisk in flour until a thick paste forms. Cook until golden, about 1 minute.
4. 4 Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook and stir until sauce is smooth, about 1 minute more. Reduce heat and season with pepper.
5. 5 Stir Cheddar and Monterey Jack into the sauce until melted and combined.
6. 6 Stir in hot sauce to the desired level of spiciness.
7. 7 Add Gorgonzola, chicken, and macaroni; mix well to combine.
8. 8 Serve hot and enjoy!

By Matt R

Ingredients

• ✓ gorgonzola cheese
• cider vinegar
• cranberry
• olive oil
• sugar
• kosher salt
• black pepper
• romaine lettuce
• belgian endive
• pear
• walnut

Instructions

1. 1 Combine vinegar and cranberries in a saucepan; cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt, and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
2. 2 Core and julienne one pear, core and dice the other.
3. 3 Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
4. 4 Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.

By Cynthia

Ingredients

• ✓ gorgonzola cheese
• penne pasta
• olive oil
• onion
• garlic
• tomato
• spinach
• salt
• black pepper
• turkey bacon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 While pasta cooks, heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until softened, about 5 minutes. Toss in tomatoes and cook and stir for 5 minutes. Gradually toss in spinach and season with salt and pepper. Reduce heat and simmer mixture for 15 minutes.
3. 3 Meanwhile, place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels. Crumble and transfer to tomato mixture.
4. 4 Pour tomato mixture into drained pasta and add Gorgonzola cheese.

By Yajaira

Ingredients

• ✓ gorgonzola cheese
• balsamic vinegar
• cherry preserves
• olive oil
• salt
• black pepper
• mixed salad greens
• pear
• cherry
• pecan
• red onion

Instructions

1. 1 Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
2. 2 Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
3. 3 Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

By Mommy Epstein

Ingredients

• ✓ gorgonzola cheese
• filet mignon steak
• olive oil
• salt
• black pepper
• butter
• shallot
• garlic
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Place a large, oven-proof skillet in the oven as it preheats.
2. 2 Bring steaks to room temperature. Rub with olive oil and season generously with salt and pepper.
3. 3 Remove the hot skillet from the oven carefully and place it on a burner set to high heat. Leave the oven on.
4. 4 Place steaks into the dry pan immediately and sear, turning with tongs, 1 to 2 minutes on both sides.
5. 5 Transfer the pan back into the preheated oven and cook until desired doneness is reached, 3 to 5 minutes. For medium doneness, an instant-read thermometer inserted into the centers should read 140 degrees F (60 degrees C). Transfer steaks to a warm platter and tent loosely with foil. Let rest for 5 to 10 minutes; the steaks will continue to cook during this process and the internal temperature will rise 5 to 10 degrees.
6. 6 Meanwhile, heat butter in a medium saucepan over medium heat. Add shallot and garlic and saute until shallot is tender, 5 to 7 minutes. Pour in cream; let cook until reduced by half, about 10 minutes. Turn heat to low and add Gorgonzola cheese. Let cheese melt; season with salt and pepper. Serve sauce with steaks.

By KheringtonsMommy

Ingredients

• ✓ gorgonzola cheese
• farfalle pasta
• olive oil
• shallot
• garlic
• white wine
• chicken stock
• salt
• black pepper
• rotisserie chicken
• sun-dried tomato
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
2. 2 Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
3. 3 Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

By Brian Graves

Ingredients

• ✓ gorgonzola cheese
• aluminum foil
• butternut squash
• garlic
• salt
• avocado oil
• butter
• onion
• chicken broth
• milk
• half-and-half
• white pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss butternut squash, garlic cloves, and salt together in a bowl.
3. 3 Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
4. 4 Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
5. 5 Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
6. 6 Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
7. 7 Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.

By HealthyCooking

Ingredients

• ✓ gorgonzola cheese
• spinach fettuccine
• olive oil
• butter
• chicken breast
• leek
• garlic
• chicken broth
• heavy cream
• walnut
• salt
• black pepper
• parsley

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.
2. 2 Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks; cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth; continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat; let simmer until thickened, about 5 minutes.
3. 3 Stir Gorgonzola cheese and walnuts into the skillet with the chicken; continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.

By Robin

Ingredients

• ✓ gorgonzola cheese
• olive oil
• onion
• garlic
• tomato
• chicken broth
• basil
• oregano
• cayenne pepper
• salt
• black pepper
• orzo
• sour cream

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
2. 2 Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

By Coleene

Ingredients

• ✓ gorgonzola cheese
• tomato
• cremini mushroom
• oyster mushroom
• portobello mushroom
• balsamic vinegar
• salt
• black pepper
• olive oil
• sweet onion
• bacon
• pizza crust
• alfredo sauce
• fontina cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
2. 2 Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
4. 4 Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
5. 5 Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
6. 6 Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
7. 7 Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.

By innermuse

Ingredients

• ✓ gorgonzola cheese
• canola oil
• red onion
• jalapeno pepper
• garlic
• ground turkey
• teriyaki sauce
• tamari
• peach
• salt
• black pepper
• endive
• spring mix lettuce
• avocado
• bacon

Instructions

1. 1 Heat canola oil in a skillet over medium heat; add onion, jalapeno, and garlic. Cook until onions are translucent, 10 to 12 minutes. Cool to room temperature, about 15 minutes.
2. 2 Mix the onion mixture, ground turkey, teriyaki sauce, and soy sauce together in a bowl using a fork. Chop half the peach and mix gently into the bowl with the turkey mixture. Season with salt and pepper. Form into 4 patties.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Cook turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Combine endive and spring mix in a bowl. Top with avocado, Gorgonzola cheese, and bacon. Serve alongside turkey burgers.

By Jackie Ourman

Ingredients

• ✓ gorgonzola cheese
• heavy cream
• parmesan cheese
• salt
• black pepper
• nutmeg
• beef tenderloin
• lemon pepper
• garlic powder
• onion powder
• salt
• black pepper
• cooking spray
• bacon
• green onion

Instructions

1. 1 Make sauce: Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until cream is reduced by half, stirring occasionally, about 1 hour. Remove from heat; whisk in Gorgonzola cheese, Parmesan cheese, salt, pepper, and nutmeg until cheeses have melted. Cover to keep warm and set aside.
2. 2 Prepare steaks: Season beef with lemon pepper, garlic powder, onion powder, salt, and pepper; set aside to marinate.
3. 3 Meanwhile, place bacon in a large, deep skillet over medium-high heat. Cook, stirring occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
4. 4 Preheat an outdoor grill for medium-high heat. Lightly grease the grate with cooking spray.
5. 5 Cook steaks on the preheated grill until they begin to firm up and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer steaks to a plate; tent with foil to rest for 5 to 10 minutes.
6. 6 Serve steaks with Gorgonzola sauce and top with bacon and green onion.

By Shawn Alton

Ingredients

• ✓ gorgonzola cheese
• milk
• heavy cream
• parmesan cheese
• romano cheese
• egg yolk
• salt
• black pepper
• salad dressing
• rosemary
• lemon juice
• flat iron steak
• fettuccine pasta
• spinach
• balsamic glaze
• parsley

Instructions

1. 1 Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whisk in Parmesan and Romano cheeses. Remove from heat.
2. 2 Whisk egg yolks together in a heat-proof bowl; slowly whisk in about ¼ cup hot cream mixture to temper eggs. Slowly whisk egg yolk mixture into the cream mixture in the saucepan; season with salt and black pepper. Cool Alfredo sauce; refrigerate until needed.
3. 3 Whisk salad dressing, rosemary, and lemon juice together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
6. 6 Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
7. 7 Remove steak from marinade; shake off excess. Discard remaining marinade. Cook on the preheated grill to desired doneness, 5 to 10 minutes.
8. 8 Pour hot Alfredo sauce into a large serving bowl. Add fettuccine; toss to combine. Sprinkle remaining 2 tablespoons Gorgonzola cheese on top. Add grilled steak; drizzle with balsamic glaze and garnish with parsley.

By Elissa