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Buffalo Chicken Grilled Cheese Sandwich Recipe

Ingredients

  • 1/4 cup cooked shredded chicken, warm
  • 1 tablespoon hot sauce
  • 1/2 tablespoon mayo (optional)
  • 1 tablespoon carrot, grated
  • 1 tablespoon celery, sliced
  • 1 tablespoon green or red onion, sliced or diced
  • 1 tablespoon blue cheese, room temperature, crumbled
  • 1/2 cup cheddar cheese, room temperature, grated
  • 2 slices bread
  • 1 tablespoon butter, room temperature

Buffalo Chicken Grilled Cheese Sandwich Recipe

Directions

  1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
  2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
  3. Heat a non-stick pan over medium heat.
  4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

BLT Salad with Vinaigrette Recipe

Ingredients

  • 8 slices bacon
  • 4 slices country Italian bread
  • 1 1/2 cups cherry tomatoes
  • 8 cups torn romaine
  • 1/3 cup blue cheese crumbles
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 1 teaspoon Dijon-style mustard
  • Salt and ground black pepper

Directions

  1. In large skillet cook bacon over medium heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.
  2. Meanwhile, toast bread. Halve cherry tomatoes. Break bacon in 2-inch pieces. On plates layer toast, romaine, tomatoes, bacon, and blue cheese.
  3. For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper. Drizzle vinaigrette on salads. Makes 4 servings.

Blue Cheese Dip with Vegetables Recipe

A low-fat version of everyone’s favorite decadent dip. I tend to make this up and use it as a side dip for chicken wings.

Ingredients

  • 1 1/2 cups small curd creamed cottage cheese
  • 2 tablespoons milk
  • 2 teaspoons lemon juice
  • 2 teaspoons grated onion
  • 3 tablespoons crumbled blue cheese
  • 1 tablespoon chopped fresh parsley
  • 1 medium bell pepper
  • Raw vegetables, for dipping

Directions

  1. Place all ingredients except bell pepper and raw vegetables in blender. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
  2. Cover and refrigerate 1 hour to blend flavors.
  3. Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables.

Slow-Cooker Buffalo Chicken Sandwich Recipe

Slow-Cooker Buffalo Chicken Sandwich RecipeIngredients

  • 1 package (3.35 lb) boneless skinless chicken thighs (about 14 thighs)
  • 1 3/4 cups Buffalo wing sauce
  • 1 English (seedless) cucumber
  • 12 large sandwich buns, split
  • 3/4 cup crumbled blue cheese

Directions

  1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.
  2. Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
  3. Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
  4. Fill each bun with 1/2 cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining wing sauce and 1 tablespoon blue cheese.

Lemon Pepper Cobb Salad Recipe

Ingredients

Lemon Pepper Cobb Salad Recipe

  • 1 tablespoon butter
  • 8 ounces boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 teaspoons freshly grated lemon zest
  • 1/4 teaspoon cracked black pepper
  • 1 (9- to 10-ounce) package (6 cups) chopped romaine lettuce
  • 2 medium (1 1/2 cups) tomatoes, seeded, chopped
  • 1/2 cup shredded Cheddar or crumbled blue cheese
  • 6 slices fully cooked bacon, chopped
  • 2 Eggs, hard-cooked, sliced
  • 1 avocado, pitted, peeled, cut into cubes
  • 1/2 cup ranch or blue cheese dressing

Directions

  1. Melt butter in 10-inch nonstick skillet over medium heat until sizzling. Add chicken, lemon zest and pepper; cook, stirring occasionally, 5-6 minutes or until no longer pink.
  2. Place chopped lettuce onto platter. Arrange all remaining ingredients except salad dressing in rows over lettuce.
  3. Serve with salad dressing.

Tailor this recipe to please your family by using their favorite veggies. Shredded carrots and sliced cucumbers are two possibilities.

Buffalo Chicken Potsticker Recipe

Buffalo Chicken Potsticker RecipeIngredients

  • 4 tablespoons oil, divided
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 pound ground chicken
  • ½ cup Frank’s hot sauce (feel free to add more or less depending on your spice tolerance)
  • 2 cups shredded Cheddar cheese
  • Salt and pepper, to taste
  • 48 round dumpling wrappers
  • ¼ cup blue cheese, crumbled
  • 1 green onion, finely chopped
  • ½ cup sour cream or Greek yogurt

Directions

  1. Heat pan over medium heat and add 2 tablespoons oil. Cook the onions and celery until translucent and transfer to a mixing bowl, along with the ground chicken, hot sauce, cheese, and salt and pepper.
  2. Wet the edges of each dumpling wrapper with water, add about 2 teaspoons of filling to the center, and fold in half. You can also pleat them.
  3. Heat 2 tablespoons oil in a cast iron or nonstick pan over medium to medium-high heat and add the potstickers (you’ll probably have to cook them in batches). When they’re golden brown on the bottom, add about 1/3 cup water to the pan. Cover and steam the potstickers until the water is evaporated.
  4. While that’s going, mix the blue cheese and the chopped green onion with the sour cream or yogurt. Season with salt and pepper to taste. Serve the dumplings along with the blue cheese sauce.

Buffalo Chicken Cheese Dip Recipe

Buffalo Chicken Cheese Dip RecipeIngredients

  • 1/2 pound sliced American cheese cut into quarters
  • 1/2 cup chopped cooked chicken
  • 1/2 cup milk
  • 2 teaspoons hot sauce
  • 1/4 cup blue cheese dressing
  • 1 (2-ounce) jar diced pimentos, drained

Directions

  1. Mix cheese, chicken, milk and hot sauce in bowl.
  2. Microwave, stirring halfway through, 3-4 minutes or until cheese is melted and smooth. Stir in blue cheese dressing and pimentos.
  3. Pour into a serving bowl. Serve with tortilla chips, celery or carrots.

Blue Cheese Cauliflower Soup Recipe

Ingredients

  • 1 leek, cleaned and finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1 quart vegetable broth
  • 1 large head cauliflower, divided into florets
  • 2 tablespoons cornstarch
  • 1/2 cup danish blue cheese, crumbled
  • 2 tablespoons parsley, chopped
  • 4 slices bacon, thick-cut, fried and crumbled

Directions

  1. Saute the garlic and leek in butter until translucent.
  2. Pour in vegetable broth; add cauliflower florets.
  3. Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
  4. Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
  5. Using an immersion blender, puree the soup in the pot until creamy.
  6. Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
  7. Simmer for an additional 5 – 10 minutes.
  8. Garnish with bacon crumbles and additional blue cheese to serve.