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Missy's Candied Walnut Gorgonzola Salad
Lunch American

Missy's Candied Walnut Gorgonzola Salad

4.8

Prep
5 min
Cook
5 min
Total
10 min

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

Pear and Gorgonzola Salad
Lunch American

Pear and Gorgonzola Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

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

Arugula-Fig Salad with Creamy Gorgonzola
Lunch American

Arugula-Fig Salad with Creamy Gorgonzola

5.0

Prep
15 min
Cook
Total
15 min

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

Hazelnut Blue Pecan Salad
Lunch

Hazelnut Blue Pecan Salad

4.9

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
  3. 3 Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
  4. 4 Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

By betsyjane

Crumbly Gorgonzola Strawberry Quinoa Salad
Lunch

Crumbly Gorgonzola Strawberry Quinoa Salad

4.3

Prep
Cook
Total

Instructions

  1. 1 Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.
  2. 2 To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.

By BelGioioso Cheese

Tomato Gorgonzola Soup
Lunch

Tomato Gorgonzola Soup

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
  2. 2 Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
  3. 3 Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

By Jess

Refreshing Citrus Salad
Lunch

Refreshing Citrus Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed.
  2. 2 Place salad greens in a large bowl. Pour in half of the dressing; toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.

By Tina Andre' Fox

Baked Fennel with Gorgonzola
Dinner American

Baked Fennel with Gorgonzola

3.8

Prep
Cook
Total

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

Gorgonzola Stuffed Mini Potatoes
Appetizer American

Gorgonzola Stuffed Mini Potatoes

4.3

Prep
5 min
Cook
45 min
Total
60 min

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

Gorgonzola Pear Pasta
Dinner American

Gorgonzola Pear Pasta

4.5

Prep
10 min
Cook
15 min
Total
25 min

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

Pasta with Gorgonzola Sauce and Radicchio
Dinner American

Pasta with Gorgonzola Sauce and Radicchio

4.0

Prep
5 min
Cook
20 min
Total
25 min

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

Bacon and Blue Brussels Sprouts
Dinner American

Bacon and Blue Brussels Sprouts

4.5

Prep
10 min
Cook
20 min
Total
30 min

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

Angel of Death Cheese Spread
Appetizer American

Angel of Death Cheese Spread

Prep
20 min
Cook
35 min
Total
1505 min

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

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette
Salad American

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

4.8

Prep
15 min
Cook
Total
15 min

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

Gorgonzola-Stuffed Chicken Breasts Wrapped in Bacon
Dinner American

Gorgonzola-Stuffed Chicken Breasts Wrapped in Bacon

4.1

Prep
20 min
Cook
35 min
Total
55 min

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

Truffle Macaroni and Cheese with Shrimp
Dinner American

Truffle Macaroni and Cheese with Shrimp

4.0

Prep
15 min
Cook
45 min
Total
60 min

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

Buffalo Chicken Mac and Cheese
Dinner American

Buffalo Chicken Mac and Cheese

4.6

Prep
15 min
Cook
30 min
Total
45 min

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

Fall Salad with Cranberry Vinaigrette
Salad American

Fall Salad with Cranberry Vinaigrette

4.4

Prep
15 min
Cook
5 min
Total
20 min

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

Campanelle Pasta with Turkey Bacon
Dinner American

Campanelle Pasta with Turkey Bacon

Prep
10 min
Cook
20 min
Total
30 min

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

Cherry, Pear, and Pecan Salad
Dinner American

Cherry, Pear, and Pecan Salad

5.0

Prep
15 min
Cook
Total
15 min

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

Filet Mignon for Two
Dinner American

Filet Mignon for Two

5.0

Prep
15 min
Cook
20 min
Total
35 min

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

Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce
Dinner American

Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce

5.0

Prep
15 min
Cook
35 min
Total
50 min

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

Creamy Roasted Butternut Squash Soup with Blue Cheese
Dinner American

Creamy Roasted Butternut Squash Soup with Blue Cheese

Prep
15 min
Cook
45 min
Total
60 min

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