Bacon Gorgonzola Grilled Cheese Recipes

Steps:

• 1. 1. Preheat oven to 400 degrees
• 2. 2. Cover a baking sheet with foil and lay a metal cooling rack on top.
• 3. 3. Lay bacon on rack and cook 20 minutes or til bacon is crisp.
• 4. 4. Transfer bacon to a paper towel lined plate
• 5. 5. Toss sliced onions and mushrooms in bacon grease and cook in over 15 minutes or until veggies are soft
• 6. 6. Pile ¼ of the veggie mix onto the bottoms of the sandwich thins
• 7. 7. Top each with ¼ of the gorgonzola cheese
• 8. 8. Cut the bacon slices in half and evenly distribute them on top of the cheese
• 9. 9. Sop up any remaining bacon grease with the insides of the sandwich thins tops
• 10. 10. Put the tops on the sandwiches and cook in the toaster oven 5-7 minutes or til the cheese is melted and the sandwiches are browned.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., Meanwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon.

Steps:

• Lemon Butter Sauce: 1. Simmer wine and lemon juice for 15 minutes. 2. Slowly add cream and cook until slightly thick. 3. Turn heat to low and slowly whisk in chilled butter until the sauce emulsifies. Salmon with Spinach, Bacon, Gorgonzola Ingredients 1. Season salmon and cook to desired temperature. 2. After you place salmon on the grill, saute the spinach with olive oil, garlic, and a pinch of salt. 3. When salmon is almost done, top with sauted spinach and crumbled gorgonzola cheese. Cover and allow cheese to melt. 4. Pull salmon off the grill and place on the serving platter. 5. Top with lemon butter and cooked/diced bacon.

Steps:

• Place mozzarella cheese on four bread slices; layer each with a fourth of the tomato slices, two bacon strips, 1 tablespoon sour cream, 1 tablespoon onion, a pinch of oregano, one slice of cheddar cheese. Top with remaining bread., Butter outsides of sandwiches. In a small skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted.

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reducud by half, stirring occassonally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt and pepper; set aside. Place the bacon in a large, deep skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate; set aside.
• Pre-heat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steaks until they start to firm and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees. Remove the steaks from the grill and tint with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.