Tag Archives: Blue Cheese

Wedge Salad Bites

Wedge Salad Bites

  • Servings: 20
  • Difficulty: easy
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Wedge Salad Bites
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This is a super easy and fun one-bite appetizer. We had several parties over the holiday’s and they were slanted towards men so I had a lot of heavy, cheesy, meaty dishes. Dude food. So I needed something that wasn’t so heavy so I came up with a little deconstructed salad bite on a stick.

My intention was for each bite to have lettuce, tomato, bacon topped with blue cheese and carrots. I roasted my bacon and it was too crispy to put on the stick so I crumbled it and used it as a topper along with the carrots.

Ingredients:
Iceberg Lettuce
Cherry tomatoes
Bacon
Carrot shreds
Blue Cheese Dressing
Blue Cheese crumbles

Directions:
1. Roast or cook your bacon. Cut your lettuce into little wedges big enough for one bite. Assemble, dress and serve

Blue Cheese Stuffed Date

Blue Cheese Stuffed Date

  • Servings: 10-36
  • Difficulty: easy
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Blue Cheese Stuffed Date
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My wife went to a party the other day and needed to take some one bite appetizer food. So I made three for her to take 1. Blue Cheese Stuffed Dates 2. Pimento Cheese topped biscuit crackers 3. Jalapeno Popper Cheese balls topped with candied jalapenos.

She said the biggest hits were these dates and the jalapeno poppers. Admittedly, I am not a fan of the date but also don’t hate them either. I went to party a few years ago and had an app that was blue cheese date wrapped in a bacon and served warm. I stuffed several and tried it various ways and think adding the pecan really turned out well and it also didn’t require bacon. First time I think I have said that line.

Sweet from the date, a punch of creamy blue cheese, crunch and heat from the pecan. Super one biter.

Ingredients:
A package of pitted dates
Blue Cheese that you have tried
Cream Cheese
Worcestershire Sauce
Trader Joe’s Sweet and Spicy Pecans

Directions:
1. The reason I don’t have measurements is because I don’t know how many you are making. I made 36 so I used 1/2 lbs of good blue cheese, 2-3 oz of cream cheese and a splash of Worcestershire. The mixing is better if the cheese are at room temperature.

2. Take a date and cut one side and open it like a taco. Stuff some of the cheese mixture in it and top with a candied pecan. Before you start making these in mass you need to taste it. If you are happy with it, commence the stuffing. This is the time to nail your blue cheese to cream cheese ratio. I was about a 2 to 1 ratio since making them for guests but if I knew the people I would have gone 3:1 because I really like blue cheese. The only reason I add the cream cheese it to make it more creamy and to make bind better. Lastly if you don’t have sweet and spicy pecans you can buy them or make them by melting some butter and brown sugar and adding Cayenne pepper. Put them on a sheet tray and cook in the oven to harden. 200 degrees.
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Chicken Burrito with Buffalo Blue Cheese Slaw

Chicken Burrito with Buffalo Blue Cheese Slaw

  • Servings: 2
  • Difficulty: easy
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Chicken Burrito with Buffalo Blue Cheese Slaw
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Tonight we were watching the US open which was kind of cool that it was broadcasted in prime time given it was on the west coast. Lot’s controversy over the condition of the course which did look a lot like watching Armstrong blast his ball off the moon’s surface. The course was dry and hard as a rock which made for some interesting golf… part frustrating and part intriguing. Great story lines with Jason Day’s vertigo, Jordon Speith’s second major this year, DJ’s collapse and three putt on the 18th and of course Joe Buck on the mic.

To give a nod to the conflicting golf course, I decided to make a pulled chicken burrito but instead of going tex-mex, I would use blue cheese and buffalo cabbage slaw. Not what you expect when eating a burrito… confusing but tasty like that golf course. This burrito was consumed with our almost nightly Jack Daniels and Diet Cherry Dr. Pepper. I did ease up on making it a total buffalo blue because Jill doesn’t like too much buffalo sauce. Nice little dinner in a pinch.

Ingredients:
Cilantro
2 chicken breasts
2 cups chicken broth
1 beer
1 tbs cumin
2 tbs of chili powder
1 tbs onion powder
1 tbs garlic powder
2 tbs of Tabasco

Slaw
2 cups packaged cabbage slaw
1 jalapeno
3 tbs Duke’s Mayo
3 tbs of Sour Cream
1/2 cup of Blue Cheese crumbles
2 tbs of Franks Wing sauce

Directions:
1. Super easy. Poach your chicken with the broth, beer and spices. Cook in a pan on medium heat until tender. Shred with a fork and add it back into the broth to max out the flavor. IMG_0194

2. For the slaw simply seed and dice your fresh jalapeno and add half the wet ingredients and taste. Continue to add until you get the taste and wetness you desire. IMG_0192

3. Take your burrito sized flour tortilla and put a damp paper towel in the package and microwave for 20-30 seconds to soften it up. Add your slaw, then chicken and finally fresh cilantro. Fold in the side and roll it tight. I hit it the the microwave for 15 seconds before eating. IMG_0196</aIMG_0200IMG_0201>

Buffalo Blue Chicken Egg Rolls

Buffalo Blue Chicken Egg Rolls

  • Servings: 2
  • Difficulty: medium
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Buffalo Blue Chicken Egg Rolls
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Jill was traveling over the weekend and ended up stuck in Chicago due to their snow wallop. Given that I am the family traveler it’s me that is the one generally stuck or delayed. I was looking forward to picking her up and was planning to make her a nice “welcome home” gnocchi dish. Since that didn’t happen, I went dirty and dude on dinner and whipped up some buffalo chicken egg rolls.

Pretty darn tasty. You have the fresh carrots and purple cabbage with a blue cheese buffalo chicken mixture packed into a crunchy egg roll shell. Franks Red Hot is a must have in everyone’s pantry. I just love the vinegar, heat and blue cheese flavors.

So let me tell and show you how I did it.

Ingredients:
2 chicken breasts (diced small)
Egg Roll Wrappers
5-6 green onions
Diced carrots
Diced purple cabbage
Cream Cheese
Blue Cheese
Franks Red Hot

Directions:
1. I diced up the chicken breasts into small pieces. I also took the white and light green parts of the green onion and piled them into a pan on medium heat. Add a little oil.
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2. Once the chicken and onion mixture is fully cooked, I added Franks Red Hot. Probably about 5 tbs. The idea is to cover the chicken and then let it simmer and reduce until fairly tight.
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3. Once the chicken and red hot mixture is tight, turn off the heat and add blue cheese. Probably about 3 tbs. Stir it in until the mixture is mixed well. Let it cool.
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4. Roll em up. My wrappers were not square so it was a little odd wrapping them. That said I am not that great at it even if they were square. I added carrots, purple cabbage, green onion and a little cream cheese.
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Now add your cooled buffalo chicken blue cheese mixture.
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Roll it up by taking one corner and wrapping it around the mixture. Wet the remaining corner with a water/flour mixture. Tuck the sides in and continue you roll until your wet edge sticks and finishes the roll.
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5. I made a simple sauce by taking sour cream, a shot of ranch dressing, blue cheese crumbles and some Franks Red Hot. Stir and chill while frying your rolls.

6. Finally in a medium high heated cast iron skillet cover the bottom in canola or peanut oil. Wait until it is near smoking hot. Add your rolls. These go quickly so baby sit them. I like mine crunchy and well done. If you want you can lower the heat to medium and cook longer.
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Warm Fig, Blue Cheese & Arugula Salad

Warm Fig, Blue Cheese & Arugula Salad

  • Servings: 2
  • Difficulty: easy
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Warm Fig, Blue Cheese & Arugula Salad
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Tonight we had Ham & Leek Empanadas that were so amazing. Ina Garten has a new cookbook that I used for the recipe. I spotted a salad recipe a few pages earlier that I thought we be a great compliment to the Empanadas. The vinegar and sherry wine cut through the cheesy and salty puff pastry. The figs were also I nice touch of sweet.
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Figs… I don’t eat them very much. I like them but we just don’t see a lot them around here and certainly not in the winter. So I had to resort to dried ones and heat them up in the pan with my walnuts. I think blue cheese works so well with fruits like figs, grapes, pears and apples.

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Ingredients:
3 tbs of cooking sherry wine
3 tbs of white wine vinegar
1/2 tsp of local honey
6 tbs of good olive oil (equal parts oil and vinegar/wine)
Handful of dried figs (my store didn’t have fresh)
1 cup of walnuts
Blue cheese
Arugula
Cut spinach
2 green onions diced

Directions:
1. Mix your dressing together and whisk until combined. Taste and salt and pepper accordingly.

2. Warm your walnuts on medium low heated small pan. About three minutes for four minutes. I removed from heat and added the figs and poured some honey over both the walnuts and figs. Shaken the pan so that it was well combined and coated and until the figs softened.

3. In a large bowl take your arugula and spinach and dress and toss well. Add the walnuts, figs and blue cheese and serve.

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Roasted Brussels sprouts with Spiced Walnuts, Blue Cheese and Bacon

Roasted Brussels Sprouts with Spiced Walnuts, Blue Cheese and Bacon

  • Servings: 2
  • Difficulty: easy
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Roasted Brussels sprouts with Spiced Walnuts, Blue Cheese and Bacon
I love roasting Brussels sprouts. They really can stand alone with simple salt, pepper and olive oil. But every now and then it’s fun to dress them up. I had some blue cheese, walnuts and bacon and decided to make them special.

The sweet but spicy walnuts with the bacon and blue cheese compliment the tender brussels.

Ingredients:
2 strips of bacon
Brussels Sprouts (I am using enough for two)
1 tbs of Red Wine Vinegar
Peanut oil
Blue cheese
Green onion

Spiced Walnuts

Handful of Walnuts
Molasses
Cumin
Slap Ya Mama season
Curry Powder
Cardamom
Fresh Thyme
Peanut oil

Directions:
1. Mix your walnuts in a small bowl with the oil and spices and put them in a 325 degree oven for about 15 mins. Remove and cool.

2. In a skillet on medium low heat cook your bacon until crispy. Save some of the bacon grease and deglaze your pan with the red wine vinegar. Turn up the heat to medium and add your quartered Brussels sprouts and cook until tender. You may have to add more vinegar or a shot of water. When ready to serve mix the walnuts, blue cheese and top with crispy bacon on a few green onions.
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