GORGONZOLA AND APPLE PORK CHOPS
Pork chops with a wonderfully different zing. Easy to make, yet it appears as though you slaved all day long! This dish is great served with any type of potato.
Provided by Kimberly Watson
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
- Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
- Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
- Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 10.7 g, Cholesterol 125.7 mg, Fat 30.5 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 16.5 g, Sodium 823.7 mg, Sugar 7.4 g
APPLE AND GORGONZOLA SALAD
This dressing is one my Grandmother used to make. I added the Gorgonzola. I mistakenly marinated the apples in the dressing for a few hours one day and it tasted so good, I do it every time now.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.
Nutrition Facts : Calories 358 calories, Fat 30g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.
FETTUCCINE WITH CHICKEN, LEEKS, AND GORGONZOLA
This delicious, rich, and creamy Gorgonzola fettuccine pasta dish is one of my very favorites. It's also wonderful the next day if you are lucky enough to have leftovers! Omit the chicken for a delicious vegetarian dish. You can also use multi-colored fettuccine pasta.
Provided by Robin
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 616 calories, Carbohydrate 51.9 g, Cholesterol 113.5 mg, Fat 33.6 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 14.1 g, Sodium 398.3 mg, Sugar 4.4 g
FETTUCCINE GORGONZOLA
If you are a lover of Gorgonzola cheese, then you will love this pasta dish! The proscuitto can be omitted, but I like to add it in.
Provided by Kittencalrecipezazz
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta in a large pot of boiling salted water until just el-dente; drain.
- Reserve and set aside about 1/2 cup pasta water.
- In another heavy bottomed pot heat olive oil over medium heat.
- Add in garlic and dried red pepper flakes; saute for about 2 minutes.
- Add in 1/2 cup Gorgonzola cheese, whipping cream, half and half and black pepper; bring to a light boil and simmer until the sauce thickens (about 5 minutes) season with salt if desired.
- Add in the cooked fettuccine to the sauce; toss to coat, remove from heat.
- Add in the slightly beaten eggs, toss again to coat.
- Add in the chopped proscuitto, 1/2 cup Gorgonzola, 3/4 cup Parmesan cheese and parsley; toss together.
- Add in a small amount of reserved pasta if needed to thin out sauce (start by adding in a small amount of water).
- Sprinkle with 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over the fettuccine, the transfer to a large bowl.
- Delicious!
Nutrition Facts : Calories 1217.7, Fat 74.8, SaturatedFat 37.3, Cholesterol 423.8, Sodium 1311.1, Carbohydrate 90, Fiber 4, Sugar 3.2, Protein 47.1
CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD
Steps:
- Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
- Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
- At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.
APPLE GORGONZOLA SALAD
I recreated this at home after having a very similar salad at Buca di Beppo (an Italian family style restaurant). Ingredient amounts are approximate, because I simply toss in the amount that "looks" right. But, the combination of ingredients are soooo good. I think even the most inexperienced can throw this together without explicit instructions... :) Oh, for the Spiced Walnuts, try something similar to Chef #159145' Recipe #139127.
Provided by gypsysoul
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- toss all ingredients together and enjoy!
- play with the ingredient amount to find what suits your tastes!
Nutrition Facts : Calories 243.1, Fat 16.3, SaturatedFat 5, Cholesterol 15.9, Sodium 310.5, Carbohydrate 19.8, Fiber 6.9, Sugar 10.4, Protein 9
APPLE GORGONZOLA FETTUCCINE
My absolute favorite pasta dish! My version inspired by the same dish at the Cyclops Restaurant in Seattle.
Provided by Julesong
Categories Cheese
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cook fettucini according to package directions.
- Cut the apple into 1-inch pieces.
- (Peel first if you like- it's up to you.) Melt one Tbsp of butter in a pan, and saute the minced garlic until soft.
- Add the rest of the butter to the pan, then the walnuts and apples and saute until the apples are just heated through.
- Be careful that they don't get soggy.
- Make sure your noodles are heated (you can run hot water over them if they've gone cold, or perhaps briefly microwave them)!
- Quickly toss the hot noodles together with the sauteed mixture and the crumbled gorgonzola cheese.
- Salt to taste.
- Enjoy!
Nutrition Facts : Calories 831.1, Fat 78.3, SaturatedFat 39.4, Cholesterol 155.8, Sodium 956.5, Carbohydrate 24.6, Fiber 5.3, Sugar 15.4, Protein 15
APPLE GORGONZOLA SALAD
This is a delicious salad that is simple and elegant. It is different from the others I've seen as it has a lower sugar content, so it doesn't take away from the goodness of the salad itself.
Provided by LilPinkieJ
Categories Salad Dressings
Time 11m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the egg white, apple juice concentrate, cider vinegar, balsamic vinegar, Dijon mustard, and olive oil to make the dressing.
- Whisk well for about 1 minute. Season with salt and pepper; set aside.
- Toss the salad ingredients together. Drizzle dressing over the top of salad. Serve immediately.
Nutrition Facts : Calories 245.2, Fat 17.6, SaturatedFat 3.4, Cholesterol 5.6, Sodium 140.1, Carbohydrate 20.6, Fiber 2.5, Sugar 14.8, Protein 4.2
FETTUCCINI WITH CREAMY GORGONZOLA SAUCE
Make and share this Fettuccini With Creamy Gorgonzola Sauce recipe from Food.com.
Provided by MsBindy
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook fettucini according to package directions.
- In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
- Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
- Add freshly ground black pepper.
- When pasta is al dente, drain it and mix it into the sauce.
- Toss well to coat the pasta and serve immediately.
- Pass the grated Parmesan at the table.
FENNEL, APPLE, AND GORGONZOLA SALAD
Steps:
- Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
- Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
- Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.
APPLE GORGONZOLA FRITTATA
"After a few chilly days hiking in the Adirondack Mountains, I got the idea for this recipe at a nearby diner, where they served an apple omelet. I added my own touches, and this is the result," writes Harry Renninger of Laplata, Maryland.
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the eggs, cream, salt and pepper; set aside. In another bowl, toss apple with lemon juice; set aside. , In a 7-in. ovenproof skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Discard garlic. , Reduce heat. Add egg mixture to skillet; sprinkle with apple and cheese. Cover and cook for 4-6 minutes or until eggs are nearly set., Uncover; broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 425 calories, Fat 33g fat (15g saturated fat), Cholesterol 482mg cholesterol, Sodium 482mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 18g protein.
GORGONZOLA BAKED APPLES WITH BALSAMIC SYRUP
Steps:
- In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender., Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 1/3 cup. Drizzle over apples.
Nutrition Facts : Calories 226 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 4g fiber), Protein 2g protein.
FETTUCCINE CARBONARA WITH GORGONZOLA
Categories Milk/Cream Egg Pasta Blue Cheese Parmesan Bacon Artichoke Parsley Bon Appétit
Yield Make 6 (first-course) or 4 (main-course) servings
Number Of Ingredients 14
Steps:
- Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid.
- Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
- Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.
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