Poached Eggs with Sautéed Spinach & Maple Gorgonzola Sauce

Tags

breakfast, brunch, cream sauce, egg, food, foodie, gorgonzola, maple syrup, poached eggs, postaday2011, recipe, spinach

Normally I start my 12 Days of Christmas (2010 and 2009) countdown today, but I’m going to be a little behind this year. There’s still a few things I want to share before then.  I was excited to have a house full of people after Thanksgiving to try at least one new brunch recipe on. I tried to follow a recipe I saw in my MIL’s magazine! I had planned to follow the recipe, but I decided to interpret the picture instead.

Poached Eggs with Sautéed Spinach & Maple Gorgonzola Sauce

Ingredients:
1 dozen eggs, 2 shallots, butter, 1 bag of baby spinach, nutmeg, 1/3 c. sweet onion (chopped), 8 oz. block of cream cheese, 1/4 c. gorgonzola cheese, thyme, 1/2 c. heavy cream, 3 Tbsp. pure maple syrup, 1 tsp. fresh thyme, 6 English muffins

Directions: 
Saute butter, spinach, shallots and nutmeg over medium heat until spinach is wilted. Set aside and keep warm. Cook onions until translucent. Add cream cheese, cream, gorgonzola, maple, and thyme and cook until well blended. Toast muffins and poach eggs. Top muffin with egg, spinach and sauce.

Everyone said it was good, or they just fibbed as to not insult me. Either way, I really enjoyed trying something new for my family & friends. I think this would be perfect for a Christmas brunch!

What’s on your breakfast plate?

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Strawberry & Spinach Salad with Pecan Encrusted Chicken

Tags

balsamic, cannellini beans, chicken, dinner, dinner salad, entree salad, gorgonzola, honey balsamic, light fare, lighter fare, lunch, postaday2011, salad, side dishes, spinach, strawberries, vinaigrette, white kidney beans

Extra strawberries? Perfect for one of my favorite salads. When I waited tables in grad school, the restaurant had an entrée salad similar to this recipe. Of course, I always was adding and omitting things to make it my own.

Strawberry Spinach Salad with Pecan Encrusted Chicken

Ingredients:
pecan encrusted chicken, baby spinach, strawberries, gorgonzola cheese, cannellini beans, honey balsamic vinaigrette

Directions:
Arrange spinach on place and added sliced strawberries and cannellini beans. Sprinkle with gorgonzola. Slice chicken breast and place on top of salad. Drizzle with vinaigrette.

This time I didn’t have enough time to marinate my chicken breasts overnight. So I rubbed them with maple syrup and allowed them to sit 15 minutes (okay, I was starving, so that is pushing it) and dipped them straight into the flour, skipping the milk…

Vegetarian Version:
Skipped the chicken and opt for  plain or candied pecans… mmm…

Strawberry Spinach Salad

What is your favorite entrée salad?

Fig & Gorgonzola Stuffed Chicken with Balsamic Glaze

Tags

balsamic glaze, balsamic vinegar, chicken, dinner, figs, food, foodie, gorgonzola, gourmet, honey, postaday2011, recipe, stuffed chicken, supper

The other day I saw figs at the grocery store and blinked twice when I noticed they were actually on sale. I picked up a few and that night I had dreamed… Yes, I have dreams about food, discovering new food items, making food, eating food… I love food, my dreams are evidence. When I woke up, I knew what would be on the menu that night.

Fig & Gorgonzola Stuffed Chicken with Balsamic Glaze

Ingredients:
4 chicken breasts, extra virgin olive oil, 1 c. crumbled gorgonzola cheese, 8 figs, 1/2 c. balsamic vinegar, 1/2 c. honey

Directions:
Preheat over to 350°F. Add a light coat of cooking spray to frying pan, turn heat to medium. Split chicken breast down the middle to create pocket, quickly add chicken, pocket side down, to hot pan and brown. Remove chicken and stuff with 2 sliced figs and about 1/4 c. gorgonzola, use a toothpick to close and place in baking pan. Repeat with remaining chicken. Add vinegar to frying pan and deglaze, dissolve honey into sauce. Pour 1/2 sauce over chicken and reserve remaining sauce. Bake chicken for about 30 minutes, basting occasionally. Remove chicken from oven, discard toothpicks. Plate chicken and drizzle with remaining sauce.

What will be on your dinner plate tonight?

Gorgonzola Pasta

Tags

bleu cheese, bleu cheese cream sauce, cream sauce, dinner recipe, farfalle, gorgonzola, gorgonzola cream sauce, pasta, recipe

The other day I was craving bleu cheese and then stumbled upon this post. Since farfalle pasta is my favorite shape, he had me sold. It was a quick easy recipe, I wanted to whip it up, but as always a few things I wanted to change. I added some ingredients, changed some of the steps, etc…

Gorgonzola Pasta

Ingredients:
1 c. heavy cream. 1 c. Gorgonzola, 1 lb. farfalle, 2 shallot, 1 Tbsp. butter, 2 c. arugula, 1 c. cherry tomatoes, 4 pieces of turkey bacon, 1/2 c. chopped walnuts, fresh shaved Locatelli Romano cheese

Directions:
Boil a pot of water. Cook turkey bacon until crispy, crumble and set aside. Mince the shallots and saute with butter. Add crumbled turkey bacon, halved cherry tomatoes and chopped walnuts. Add cream, Gorgonzola, chopped arugula, salt and pepper, stir until creamy. Add pasta to water and cook according to package directions. Turn sauce to simmer. Drain water from pasta and toss with cream mixture. Plate up and top with fresh shave Locatelli.

*The original creator used tri-color farfalle pasta I wish I was lucky enough to get that in my area!

*The original creator served his dish with a glass of red wine, I drank Chardonnay with mine.

*I was lucky enough to have the sunshine help me take a nice picture!