GORGONZOLA, GRAPE AND PINE NUT CROSTINI
Provided by Food Network
Yield 30 servings
Number Of Ingredients 8
Steps:
- 1. Preheat broiler and adjust rack so that it is about 4 inches from heat source.
- 2. Beat together cream cheese, mayonnaise, gorgonzola cheese and green onions; season with salt and pepper. Fold in grapes and pine nuts.
- 3. Spread a tablespoon of cheese mixture on each baguette slice.
- 4. Broil until heated and lightly browned, about 3 minutes. Serve immediately.
- *To toast pine nuts: Put pine nuts on baking sheet. Bake in preheated 350 degrees F. until lightly browned, about 7 minutes.
CHICKEN W/ APPLES GORGONZOLA AND PINE NUTS
This is a recipe I whipped up one night while inspired to combine granny smith apples, nuts and gorgonzola. Oh and this is my first posted recipe. Any feed back would be great especially with measurements as I usually don't measure any of this.
Provided by ariesggg
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First prep chicken breasts, heat oven to about 375°F and Place chicken breasts in baking dish and brush lightly with olive oil.
- Dust each breast with garlic powder (I have also had success inserting 2-3 whole cloves into each breast) and season chicken with salt and pepper.
- Place in oven for approximately 25-30 minutes until done (use a meat thermometer and check every 10 min to avoid over cooking).
- Heat olive oil in saute pan and saute sliced garlic and chopped onion.
- When onion is near translucent add the apple and cook apple/onion mixture until apple skin begins to turn tan/yellow (I like my apples crisper so I go light yellow, the browner they get the softer the apple and the sweeter the relish).
- When the apples are about done turn down the heat and add the nuts and gorgozola. Heat until cheese begins to melt.
- To serve, spoon apple mixture onto each chicken breast, add a salad and side of steamed veggies for a full meal then enjoy!
Nutrition Facts : Calories 513.5, Fat 35.3, SaturatedFat 7.7, Cholesterol 99.1, Sodium 250.7, Carbohydrate 16, Fiber 2, Sugar 9.7, Protein 34.1
PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS
Categories Cheese Chicken Nut Pasta Poultry Tomato Sauté Dinner Blue Cheese Ham Pine Nut Prosciutto Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
- Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
- Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.
APPLE, PECAN AND GORGONZOLA SIDE SALAD
Need a side salad that's sure to impress? This gorgeous fan of thinly sliced apples, decked out with cheese, nuts and dressing, should do the trick.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Arrange apples on 4 salad plates.
- Sprinkle with nuts and cheese.
- Drizzle with dressing.
Nutrition Facts : Calories 210, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
FETTUCCINE WITH GORGONZOLA, SPINACH AND PINE NUTS
This recipe comes from an award winning Australian chef. It's quick and easy to make, and tastes absolutely delicious. The sauce also goes well with gnocchi and buccatini. Said to serve 6, but I generally use around 250 g of pasta and half the listed amount of the other ingredients to serve two as a main. For a vegetarian version use non-animal rennet cheeses.
Provided by Soobeeoz
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan over medium heat.
- Saute shallots & garlic, without browning, until softened.
- Pour in the wine and simmer until reduced by half, stirring, to deglaze the pan.
- Add cream and simmer until mixture has reduced by one-third.
- Add spinach, Gorgonzola & lemon juice.
- Season to taste with salt & freshly ground black pepper.
- Cook pasta in a large saucepan of boiling salted water until al dente.
- Drain pasta and fold through sauce, adding a little of the pasta water if sauce is too thick.
- Serve pasta topped with Parmesan, pine nuts and freshly ground black pepper.
Nutrition Facts : Calories 720.7, Fat 46, SaturatedFat 20.7, Cholesterol 152.4, Sodium 362.9, Carbohydrate 56.6, Fiber 3.6, Sugar 2.4, Protein 18.4
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
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