CREAMED CORN WITH GORGONZOLA, TOMATOES AND PINE NUTS
This light summer meal comes together quickly: Corn kernels are simmered in a cream enhanced with blue cheese and pepper. It's then served on tomato slices and topped with pine nuts for a meal that embraces and enhances the season's bounty.
Provided by Melissa Clark
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Scrape kernels off cob. Set a saucepan over medium heat, add kernels and cream, and cook for 5 minutes. Uncover, and cook for another 5 minutes.
- Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes.
- In a small pan over medium heat, toast pine nuts until fragrant and golden, 2 to 4 minutes.
- Divide tomato slices among plates, and top with corn. Top with toasted pine nuts; garnish with fresh basil.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 6 grams, TransFat 0 grams
GORGONZOLA CREAM SAUCE WITH SUN DRIED TOMATOES
Make and share this Gorgonzola Cream Sauce With Sun Dried Tomatoes recipe from Food.com.
Provided by TinkerTott
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter, add garlic and red pepper, saute for 2 - 3 minutes.
- Add tomatoes, wine and chicken broth, cook five to eight minutes to reduce then turn off heat. Cover and set aside until ready to service.
- A few minutes before serving add gorgonzola, parmesan, cream and nutmeg, heat until cheese is mostly melted - serve with pasta.
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.
CREAMED CORN WITH TOMATOES
Creamed corn is served with tomatoes and fresh herbs in this easy side dish recipe.
Provided by VirginiaWillis
Categories Corn Side Dishes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.7 g, Cholesterol 15.6 mg, Fat 9.9 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 186.3 mg
PENNE WITH GORGONZOLA AND TOMATOES
Provided by Shelley Berger
Categories Pasta Tomato Kid-Friendly Blue Cheese Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
- Meanwhile, using spoon, beat butter with Gorgonzola until blended.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
- Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.
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