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Posts tagged “Gorgonzola

Herbed Baked Eggs in a Bread “Bowl” with Avocado

topped with Havarti and Gorgonzola cheese & a Balsamic Sundried Tomato “Ketchup”

Herbed Baked Egg in a Bun with Avocado, 2 Cheeses & Balsamic Sundried Tomato Ketchup

It wasn’t very long ago I saw this great idea for baking eggs in a bread bowl … just hollow out some hard rolls, crack your egg in there, add some seasonings and voila! A beautiful breakfast. But you know me, I couldn’t stop there. I added some herbs and some cheeses and a gorgeous sundried tomato vinaigrette (a recipe I got from my friend Melissa at ChinDeep), which I had intended to drizzle over the baked egg, but I added some extra sundried tomatoes so the vinaigrette turned out kind of thick, more like the consistency of a ketchup. I’ve never liked ketchup on my eggs, but I loved this balsamic sundried tomato ketchup!

It took me a few tries to get this right. The first time I didn’t hollow out enough of the hard roll and then I overbaked it and the yolk was hard and dry. I wanted a runny, messy yolk that you could sop up with the bread. So I tried again, and this time I got the yolk just about right, but the hard roll got way too brown on top. I had cut just a tiny bit of the top off, and our toaster oven is too small; it over-toasted the top. It was delicious, but definitely not photo-worthy. The third time I finally got it right. Perfectly sized hole, perfectly brown crusty hard roll, perfectly cooked egg. The texture of the egg white was amazing, and when I tore into the yolk and it ran all over the plate, my heart just jumped with joy. A perfectly-cooked egg with toasted bread and avocado is pure pleasure in my book.

Herbed Baked Egg in Bread Bowl with Avocado & Balsamic Sundried Tomato Ketchup

Herbed Baked Eggs in a Bread “Bowl” with Avocado

  • Hard rolls
  • Eggs
  • Fresh basil & oregano
  • Red Robin Seasoning (or your favorite seasoned salt)
  • Freshly ground pepper
  • Shredded Havarti cheese
  • Crumbled Gorgonzola cheese
  • Avocado slices
  • Balsamic Sundried Tomato Ketchup (recipe below)

Cut tops off the hard rolls and hollow out the bottom half so there is enough room for an egg to fit in there. Set the hard rolls on a baking sheet sprayed lightly with cooking spray. Crack an egg into each roll.

Egg in a Hard Roll

Sprinkle with fresh basil, oregano leaves, the seasoning and fresh ground pepper. Top each egg with a Tablespoon or two of shredded Havarti cheese, then a sprinkle of Gorgonzola (maybe 1/2 Tablespoon per egg?). Bake at 350 F for about 15 minutes or until the white is set but the yolk is still soft. (If you want your yolk cooked through-not runny, let it cook another 5 minutes.)

In the last 5 minutes of cooking, put the tops of the hard rolls in the oven alongside to toast them.

Remove from oven. Set each egg on a plate, top with avocado slices, garnish with fresh basil or oregano leaves and serve immediately with plenty of the balsamic sundried tomato ketchup.

Herbed Baked Egg in a bread bowl with Avocado and a Balsamic Sundried Tomato Ketchup

Balsamic Sundried Tomato “Ketchup”

Adapted from ChinDeep

  • 1/4 cup good quality balsamic vinegar
  • 1/2 cup minced  sun-dried tomatoes
  • 1/4 cup red wine
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon fresh chopped oregano
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons honey
  • water, as needed

Soak the tomatoes in the vinegar and wine for 15 minutes or so to soften them up, then put all ingredients into a food processor or handi chopper and blend till mostly smooth. Add water as needed to get it to the desired consistency.

This recipe was shared at Scrumptious SundaysEveryday Mom’s MealsEgg Blog Hop and Manic Mondays.


Hotsy Totsy Summer Shrimp Dip

Hotsy Totsy Summer Shrimp Dip

Calling this a shrimp dip is a little misleading because it’s got SO much more than shrimp in it … there’s bacon, and asparagus, and grilled corn cut off the cob, sweet onion, Havarti, Gorgonzola and cream cheese, greek yogurt, some seasonings of course… and then, to give it a little summer heat, some Sriracha sauce. It’s like a taste of summer in every bite.

Hotsy Totsy Summer Shrimp Dip with Bacon, Asparagus, Corn & Sriracha

Hotsy Totsy Summer Shrimp Dip

  • 1/3 cup roasted asparagus, chopped into small pieces
  • 1/3 cup chopped onion
  • 2 cloves garlic, peeled and chopped fine
  • 1/4 cup light cream cheese
  • 2/3 cup fat free greek yogurt
  • 1/3 cup cooked corn (I cut the kernels off a cob we had cooked on the grill, but thawed frozen corn would be fine too)
  • 1/3 cup cooked, chopped shrimp (tails removed)
  • 1/4 teaspoon Red Robin Seasoning (if you don’t happen to have any, you can make your own with this recipe)
  • 1/4 teaspoon Old Bay Seasoning
  • 1/4 teaspoon smoked paprika
  • 2 1/2 tablespoons cooked, chopped lower-fat bacon
  • 1/2 cup shredded Havarti cheese
  • 1 1/2 Tablespoons gorgonzola cheese
  • 1/4 – 1 teaspoon Sriracha sauce or more (add more or less according to how spicy you want the dip)

Directions:

  1. Heat a frying pan up over medium heat till it’s hot, spray with cooking spray, and sautee the onion and garlic until the onion is translucent and soft. If the mixture gets dry or starts to “burn”, add a splash of wine, then cook until the liquid from the wine has disappeared.
  2. In a small mixing bowl, mix the onion/garlic with the rest of the ingredients until it’s all thoroughly mixed. I started with the cream cheese because the heat from the onions will melt the cheese and make it easier to blend with the rest of the ingredients, then added the other things one by one.
  3. When I started cooking, I really meant this as a hot dip, but I ended up eating it cold because it’s SO hot outside … but really more because I was soo hungry by the time I finished it that I didn’t want to wait for it to bake. So hey, if you want, you could put this in an oven-safe baking dish and bake it up till it’s all hot and bubbly … or serve it cold with toasted pita chips, crackers, baked bagel chips or tortilla chips. Or vegies. Vegies always make good dippers.
  4. Garnish with a shrimp and some snipped green onion or chives.
(By the way, thank you Patti and Tara and all my Boho tribe friends for helping me name this one!)

Hotsy Totsy Summer Shrimp Dip with Bacon, Asparagus, Corn & Sriracha

This recipe was shared at Patriotic Potluck, Everyday Mom’s Meals, Scrumptious Sundays, KM’s Seafood Bloghop and Totally Tasty Tuesdays.

It was also featured at Carrie’s Experimental Kitchen’s Seafood Frenzy Friday.


Baked Eggs in Asparagus Sweet Onion Nests

with Gorgonzola & Havarti cheeses and fresh Thyme

Baked Eggs in Asparagus Sweet Onion Nests

I was hungering for a savory breakfast with eggs and vegies and cheese yesterday, so I thought to try out some asparagus with my egg. It turned out so lovely. What’s more comforting in the morning than a baked egg?

Baked Eggs in Asparagus Sweet Onion Nests

Baked Egg in Asparagus Sweet Onion Nests

The beauty of this dish is you can make breakfast for 1 or 10. For each serving you’ll need:

  • 5 – 7 large spears of fresh asparagus
  • 1/4 of a sweet onion (I used Dolce Vita onion), sliced thin
  • 1 egg
  • Red Robin Seasoning (or Red Magic Seasoning if you’re watching your sodium … or your favorite seasoned salt) & freshly ground pepper
  • 2 – 3 Tablespoons shredded Havarti cheese
  • 1/2 Tablespoon or so of Gorgonzola cheese crumbles
  • The leaves from a couple twigs of fresh thyme

Spray a baking sheet with cooking spray and lay the asparagus and onion on the sheet. Spray with cooking spray, sprinkle with  seasoning and bake at 400 for about 5 minutes or until the onion is tender and the asparagus is crisp tender.

Chop the asparagus and onion roughly. Spray oven-safe bowl(s) with cooking spray, then put the asparagus/onion mixture into the bowl, pressing them up against the sides of the bowl to make a well in the center for the egg.

Crack an egg into each bowl, sprinkle with seasoning and freshly ground pepper, cheeses and thyme.

Bake at 350 for about 10 – 15 minutes or until the white is set. If you want the yolk cooked through, cook it a bit longer (about 20 minutes). Serve immediately sprinkled with fresh thyme, and garnish with a sprig of fresh oregano if you have it. I made some little mini-garlic toasts to go alongside too.

Baked Eggs In Asparagus Sweet Onion Nests

This recipe was shared at Newlyweds Recipe LinkyEgg Blog Hop and Fit & Fabulous Fridays.


Rhubarb Salad with Gorgonzola & Goat Cheese

Rhubarb, Walnut, Goat Cheese & Gorgonzola Salad

Do you ever get bored with your ingredients? I asked my mom for some rhubarb because I wanted to make some rhubarb crisp and try chia seeds in place of the tapioca, but then that just didn’t sound good. I wanted to try something DIFFERENT with my rhubarb.

So the idea struck me … could you put rhubarb in a salad? Why not? I did a quick search on google and found a few different recipes for rhubarb salad. They all involved roasting the rhubarb in sugar or honey. Honey sounded better to me than sugar. I added some sweet onions and gorgonzola to the recipe to kick it up a bit, and a few chrysanthemum leaves to the greens to add that peppery taste and topped it off with a honey lemon ginger vinaigrette.

Rhubarb, Walnut, Goat Cheese & Gorgonzola Salad

Rhubarb Salad with Gorgonzola & Goat Cheese

Adapted from yumsugar. This amount of rhubarb is about right for a big one-person salad or two side salads.

  • Chopped walnuts
  • 1 cup rhubarb, washed and cut into chunks
  • 1 Tablespoon honey
  • Mixed greens (throw in a few chrysanthemum greens if you happen to have an organic chrysanthemum plant about)
  • Sweet onion, sliced and quartered
  • Gorgonzola & goat cheese crumbles
  • Honey Lemon Ginger Vinaigrette (recipe below)

Spray a small baking sheet with cooking spray. Set the walnuts on the tray and toast in the oven on the bottom rack at 400 for about 5 minutes … or until they are fragrant and slightly browned. Watch them carefully so they don’t burn. Remove the walnuts from the baking sheet.

Mix the rhubarb with the honey and place it on the baking sheet. Bake at 450 on the top rack for about 5 minutes or until the rhubarb is just beginning to soften. Let the rhubarb sit for a few minutes in the fridge to cool.

Once the rhubarb has cooled a bit, fill your bowl most of the way with mixed greens, toss in the sweet onion and rhubarb, sprinkle with the cheeses and toasted walnuts and drizzle with the vinaigrette.

Rhubarb, Walnut, Goat Cheese & Gorgonzola Salad

Honey Lemon Ginger White Wine Vinaigrette

  • 1/4 cup white wine
  • 1/4 cup rice vinegar
  • Juice of 1/4 of a lemon
  • 2 Tablespoons honey
  • 1/2 teaspoon freshly grated ginger
  • 2 Tablespoons spicy brown mustard
  • 2 cloves of garlic, peeled and chopped fine
  • 2 Tablespoons extra virgin olive oil

Mix everything except the olive oil together in a bowl till well mixed. While whisking, slowly pour the olive oil into the dressing in a small stream. Keep whisking until the olive oil is well mixed into the dressing. Refrigerate any leftover dressing in an airtight container. Before use, take it out of the fridge for a few minutes to let the olive oil “melt” again (it will solidify in the fridge) and shake well.

This recipe was shared at Newlyweds Recipe LinkyFit & Fabulous Fridays and Summer Salad Sundays.


Walnut Date Nasturtium Salad

with Gorgonzola cheese, sweet onions and a Honey Lemon Ginger White Wine Vinaigrette

Walnut Date Nasturtium Salad with Sweet Onions and Gorgonzola Cheese

I am totally enthralled with edible flowers … so I planted some nasturtiums this year. I soaked the seeds overnight, planted them, watered them, waited. And waited. Watered some more. Waited. Weeks passed and none of them grew. I was so disappointed … but I took the pots and planted other things.

And then one day I noticed something growing in with my celery plant. It didn’t look like a weed to me so I let it grow … and grow … and it produced a flower. A brilliant red flower.  There was a little tickle of recognition in the back of my mind, but I had never seen a red nasturtium before so I couldn’t quite figure out what this gorgeous flower was. I took a picture of it and posted it on facebook and asked my friends what it was. I was almost embarrassed when my friends pointed out to me that it was a nasturtium. Silly me! So one of my little seedlings DID grow … she just took her time doing it.

My Surprise Nasturtium

My daughter asked if we were going to eat it, but I just couldn’t bring myself to eat this lone pretty flower. I let it stay there on the plant. However, my sweet little plant heard my silent wish and made me more flowers. A bunch of them. Enough for a salad. I didn’t act quick enough and the heat killed several of them off, but still I collected enough for one salad. Maybe she’ll make me some more again? I’ll be happy either way. I’m so glad this little plant graced my life with her beauty. Her flowers tasted pretty good too. Slightly peppery, but mildly flavored. The leaves are little more peppery. I only used a few leaves; my sweet plant is just a little one and I want to let her grow. The flowers turned more orange over time.

Walnut Date Nasturtium Salad with Gorgonzola Cheese and Sweet Onions

Walnut Date Nasturtium Salad

  • Mixed greens
  • Toasted walnuts
  • Pitted Dates, sliced
  • Crumbles of Gorgonzola cheese
  • Sweet onion, sliced thin and quartered
  • Several nasturtiums (and toss in a few of the leaves too … why not!)
Fill your salad bowl 3/4 full of greens. Toss on some walnuts, sliced dates, crumbles of gorgonzola, and sliced onion. Tuck in Nasturtium flowers (the whole flower or just the petals, either way … I kept one whole and tossed the petals from the not-as-pretty flowers in there). Drizzle with the honey lemon vinaigrette (recipe below) and serve.
Walnut Date Nasturtium Salad with Honey Lemon Ginger Vinaigrette

Honey Lemon Ginger White Wine Vinaigrette

  • 1/4 cup white wine
  • 1/4 cup rice vinegar
  • Juice of 1/4 of a lemon
  • 2 Tablespoons honey
  • 1/2 teaspoon freshly grated ginger
  • 2 Tablespoons spicy brown mustard
  • 2 cloves of garlic, peeled and chopped fine
  • 2 Tablespoons extra virgin olive oil

Mix everything except the olive oil together in a bowl till well mixed. While whisking, slowly pour the olive oil into the dressing in a small stream. Keep whisking until the olive oil is well mixed into the dressing. Refrigerate any leftover dressing in an airtight container. Before use, take it out of the fridge for a few minutes to let the olive oil “melt” again (it will solidify in the fridge) and shake well.

This recipe was shared at Weekend PotluckManic MondaysKatherine Martinelli’s Nut Bloghop and Melt in your Mouth Mondays.


Peach Berry Prosciutto Pesto Pizza

with Gorgonzola, Mozzarella & Havarti Cheeses

Peach Berry Prosciutto Pesto Pizza

My friends told me about this Peach Pizza they’ve been making that they just LOVE … so of course I had to try it. Last night the crazy wind we’ve been having finally died down enough to light up the grill so my daughter and I decided we should grill up some pizza.

Peach Berry Prosciutto Pesto Pizza

Peach Berry Prosciutto Pesto Pizza

Adapted from Eating Well

  • Pizza dough (I included my recipe below)

Toppings (per individual-sized pizza)

  • 1/4 cup of Gorgonzola cheese crumbles
  • 1/4 cup of shredded Havarti cheese
  • 1/3 cup Mozzarella cheese
  • 1 fresh peach (or nectarine), sliced
  • Thinly sliced sweet onion
  • A couple tablespoons of pesto (store-bought or homemade … my recipe for pesto is here)
  • 1 thin slice of prosciutto, torn into pieces
  • A small handful of berries (I used mulberries, but I think blueberries would be beautiful with this too)
  • 1 – 2 Tablespoons pinons (pine nuts)

For garnish/topping after cooking:

  • Balsamic vinegar
  • Fresh basil leaves

Directions:

  1. Prepare the pizza dough and light up the grill.
  2. Mix the cheeses together in a bowl and prepare/gather the rest of the toppings and place them close to the grill so you’re ready to top the pizza crust as soon as the first side is cooked.
  3. If you’re using a charcoal grill, arrange the coals and make a hot spot for the pizza crusts to cook. I piled the coals up on one side of the grill, leaving the other side empty to make a cooler spot for the toppings to melt. (On a gas grill, turn one area up to high and another on low.)
  4. Slide one of the prepared crusts onto the hot side of the grill, cover and let cook for 5-10 minutes, checking it periodically. (I was busy with other stuff and charred the bottom a little … oops! Shhh … don’t tell anyone, maybe they won’t notice …)
  5. Once the crust is browned on the bottom, using a spatula, flip the crust over onto the cool side of the grill so the “raw” side is down. Spread the crust with pesto, sprinkle with most of the cheese, arrange the other toppings on there, then add a bit more cheese on top.
  6. Cover and let cook another 5 – 10 minutes or until the cheese is melted. Remove from the grill (slide it onto a pizza pan or cutting board), sprinkle with some fresh basil leaves and a little drizzle of balsamic vinegar (if you like), cut into slices and enjoy!

Peach Berry Prosciutto Pesto Pizza

Italian Tomato Pizza Crust

Using tomato juice as the liquid gives the crusts a beautiful orange color.

  • 1 cup tomato juice
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups bread flour
  • 1 cup unbleached white whole wheat flour
  • 2 1/4 teaspoons yeast
  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon garlic powder

Put all ingredients into the bread machine and put it on the dough setting. When the dough is done, divide it into four balls. Shape each ball into a disc shape, cover with a towel and let rest about 5 – 10 minutes. On a clean, flat surface sprinkled with cornmeal, roll out the dough for your crust with a rolling pin. Cover the crusts with a towel until you’re ready to cook them.

This recipe was shared at Newlyweds Recipe Linky, Cast Party Wednesday, Thursday’s Treasures and Tastetastic Thursday.


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