Penne Gorgonzola with Chicken

PENNE GORGONZOLA with CHICKEN

1 package (16oz) penne pasta
1 lb chicken breasts, boneless, skinless, cut into 1/2-inch pieces
1 Tblsp olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8oz) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
salt and pepper to taste
grated Parmigiano-Reggiano cheese and minced fresh parsley

• Cook pasta according to package directions. 
• In a large skillet, over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
• Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. 
• Still in Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
• Drain pasta; toss with sauce.
• Sprinkle with Parm-Reggiano cheese and parsley

Balsamic Steak with Fruit & Gorgonzola

BALSAMIC STEAK

with FRUIT & GORGONZOLA

(low calorie: about 222 per serving)

1-1/2 lb beef tenderloin, trimmed and cut into six 4-oz filets [or use a pre-cut lean beef steak]
1 tsp each kosher salt and black pepper
1 Tblsp extra-virgin olive oil
1 cup balsamic vinegar
2 Tblso strawberry jam
1 cup fresh strawberries, sliced
6 Tblsp Gorgonzola cheese, crumbled
2 Tblsp fresh basil, minced

• Season filets with salt and pepper.
• Heat oil in a saute pan over medium-high. Add filets; sear 2-3 minutes per side for medium. Transfer filets to plate; tent with foil.
• Add vinegar to the pan; cook until liquid is reduced by half, 5 minutes. Whisk in jam; stir to dissolve.
• Serve steaks with balsamic sauce, strawberries, and Gorgonzola; garnish with basil.

recipe directly from CuisineLite, Spring 2013 edition

The Perfect Salad

I've been on a really big "Salad Kick" lately, and have found the perfect way to create a delish salad that can be changed and has a huge variety of choices. Its much better than the bland old lettuce with bottled dressing with preserves and unwanted ingredients.

Start with the basics. From there, learn your favorite combinations. After the image, I've listed my favorite combinations that I make the most.

My favorite:

• Olive Oil + Apple Cider Vinegar + Dijon + Honey + Salt + Strawberries + Feta Cheese
• Clementine Olive Oil + White Wine Vinegar + Dijon + Honey + Salt + Oranges + Blue Cheese
• Olive Oil + Red Wine Vinegar + Dijon + Honey + Salt + Apples + Gorgonzola Cheese

Get creative! And remember, Feta cheese goes with everything! Its my favorite cheese, but don't forget to try Asiago Cheese, Gorgonzola, Blue Cheese, and even Goat Cheese (with honey).

You can also find many flavors of Olive Oil and Vinegars. "O Olive Oil Company" has some amazing choices, but many brands have infused Oils and such.

Always taste-test your dressing before tossing with the salad, and adjust ingredients to you liking!

Please Pin It on Pinterest to share this around! It would be greatly appreciated! =)
 

Apple, Gouda & Mozzarella Toast

APPLE, GOUDA & MOZZARELLA TOAST

(This are estimated measurements! Easy to adjust according to the # you make)
4 slices whole wheat with grains bread
3 Tblsp butter, melted
6oz fresh mozzarella, cut into slices
1 honey crisp (or Fuji) apple, cut into thin slices
2 (sandwich size) slices of Gouda cheese

• Turn on the broiler, normal heat.
• Baste one side of bread with butter. Place on a cookie sheet, butter side up. Broil bread until lightly toasted and brown (less than 1 min).
• Turn bread over, baste with more butter. Place 2 slices of mozzarella cheese on each piece. Broil until cheese is slightly melted (about 30 seconds).
• Lay slices of apple on top of mozzarella cheese, and top with 1/2 slice of Gouda cheese. Broil until Gouda cheese is melted (less than 1 min).
• Serve immediately. 

Elegant Holiday: Green-Grapes Salad and Olive Rolls

For the Introduction to this series of recipes, click HERE

TOSSED GREENS-AND-GRAPES SALAD

(Salad on top right)

3/4 cup olive oil
1/4 cup red wine vinegar
1-1/2 Tblsp Dijon mustard
1-1/2 tsp honey
1/8 tsp salt
1/8 tsp pepper

1 (15oz) pkg spring greens mix or sweet baby greens
2 cups seedless red grapes, halved
1 cup salted, roasted cashews
2oz Manchego cheese, shaved

• Stir together olive oil and next 5 ingredients in a large serving bowl. Add spring greens and next 3 ingredients, and toss. Serve immediately. 

EASY ASIAGO-OLIVE ROLLS

1 (13.8oz) can refrigerated pizza crust dough
1/4 cup refrigerated olive tapenade
1/2 cup grated Asiago cheese
1 tsp chopped fresh rosemary
1 Tblsp butter, melted

• Preheat oven to 450 degrees F. Unroll pizza crust dough. Spread olive tapenade over dough, leaving a 1/4-inch border. Sprinkle with cheese and rosemary. Gently roll up dough, starting a 1 long side. Cut into 10 (1-1/4 inch thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter. Bake 15 to 20 minutes or until golden. Serve immediately.

"An Elegant Holiday Dinner"

from Southern Living's 

"Cooking for Christmas"
Cherry-Pecan Brie
Tossed Greens-and-Grapes Salad
Easy Asiago-Olive Rolls
Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Crispy Potatoes with Fennel
Lemon-Garlic Green Beans
Chocolate Truffle Cheesecake

For the Introduction to this series of recipes, click HERE

Fondue Fun: 2 Cheese & Honey Fondue

"Fondue Fun"

from Southern Living's 

"Cooking for Christmas"

Two-Cheese-and-Honey Fondue
Tomato-and-Herb Fondue
Mixed Salad Greens
Mississippi Mud Fondue

For the Introduction to this series of recipes, click HERE

Two-Cheese-and-Honey Fondue

Fondue:
1 cup heavy cream

1 cup chicken broth

1 Tblsp honey

2 cups freshly shredded Jarlsberg cheese

1/2 cup freshly shredded Swiss cheese

1/4 cup all-purpose flour

1/4 tsp dry mustard

1/4 tsp freshly cracked pepper

Serve with:

Cubed ciabatta bread, sliced pears, sliced apples

• Bring heavy cream, chicken broth, and honey to a boil over medium-high heat; reduce head to medium-low and simmer. Meanwhile, combine cheeses, flour, mustard, and pepper in a large bowl. Slowly whisk cheese mixture into simmering brother until melted and smooth. Transfer to fondue pot; keep warm. Serve fondue with desired accompaniments.

Wednesday: Tomato-and-Herb Fondue