Apricot Bleu Cheese Stuffed Chicken Breasts
4 ounces dried apricots, chopped
2 tablespoons parsley, chopped
4 cloves garlic, minced
4 ounces bleu cheese, crumbled
2 boneless chicken breasts, halved
8 slices bacon
Preheat oven to 375F. Mix apricots, parsley, garlic and cheese in a small bowl. Loosen the skin of chicken breasts and stuff cheese mixture underneath. Press the skin down. Wrap each breast half with 2 slices of bacon. Place breasts in a greased baking dish. Bake about 40 minutes or until done.
Beef and Bleu Cheese Salad
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless beef sirloin steak, cut 1 inch thick, about 12 ounces
1 tablespoon snipped fresh thyme
2 teaspoons snipped fresh rosemary
4 1/4 inch thick slices red onion
6 cups lightly packed mesclun or torn mixed salad greens
8 yellow and/or red pear shaped tomatoes, halved
2 tablespoons crumbled Gorgonzola or other bleu cheese
For vinaigrette, in a screw top jar combine vinegar, oil, garlic, salt and pepper; cover and shake well. Trim fat from steak. Remove 1 tablespoon vinaigrette from jar and brush evenly onto both sides of the steak. Press thyme and rosemary onto both sides of the steak. Use a clean brush to coat both sides of onion slices with some of the remaining vinaigrette, reserving the rest; set aside. Preheat gas grill. Reduce heat to medium. Place steak on the grill rack directly over heat. Cover and grill until steak is desired doneness, turning once halfway through grilling. While the steak is grilling, add onion slices to grill. Cover and grill for 6 to 8 minutes or until tender, turning once halfway through grilling. Divide the mesclun among 4 dinner plates. To serve, thinly slice the steak across the grain. Separate onion slices into rings. Arrange warm steak slices and onion rings on top of mesclun. Drizzle with the reserved vinaigrette. Top with tomatoes and cheese. Makes 4 servings.
Bleu Blazers
1/4 cup butter, room temperature
2 ounces bleu cheese, room temperature
1 tablespoon cognac
1/4 cup grated Parmesan
1/4 cup chopped walnuts
2 tablespoons minced green onion
1 teaspoon chopped fresh basil
cayenne to taste
English muffins
ripe olive slices for garnish
Mix butter and bleu cheese together. Add the cognac, Parmesan, walnuts, green onions, basil and cayenne. Lightly toast the muffin halves, spread with cheese mix, top with a ripe olive slice and stick under the broiler until lightly browned.
Bleu Cheese Cole Slaw
1/2 cup bleu cheese, crumbled
1/2 cup buttermilk
3 tablespoons apple cider vinegar
2 tablespoons sugar
12 cups shredded green cabbage, about 1 large head
Place first 4 ingredients in processor; blend until smooth, about 30 seconds. Place cabbage in large bowl. Add dressing; toss. Season with salt and pepper. Cover; chill at least 1 hour. Can be made 1 day ahead; chill. Toss before serving.
Bleu Cheese Onion Pie
Pie Crust:
For 2 uncovered pies or a top and bottom for one pie
3 cups flour
1 and 1/2 teaspoons salt
1 tablespoon sugar
1 and 1/2 cups butter
1/2 cup cold water
1 egg, beaten
1 tablespoon vinegar
Combine sifted flour, sugar and salt in a bowl. Cut the butter into the mix with a pastry blender until the consistency is fairly coarse, with lumps the size of peas. Stir and work in the egg, water and vinegar and roll the dough out on a floured board. Line the pie pan with dough, flute the edges and pour in the filling and then bake. This pie calls for only a bottom crust, so you can save the extra dough in the freezer or make two pies.
To prepare the filling for one pie use the following ingredients:
Filling:
1/4 cup bleu cheese, crumbled
1 tablespoon butter
6 large onions, peeled and thinly sliced
salt and pepper to taste
1 tablespoon flour
1 cup heavy cream
4 whole eggs
Preheat the oven to 400F. Heat the butter in a large frying pan and saute the onions until soft, about 10 to 15 minutes over a low heat. Salt and pepper the onions to your taste, then turn off the heat and sprinkle on the flour. Add the cream and stir well, blending all the ingredients. Add eggs, one at a time, while stirring and when thoroughly mixed, pour into the prepared pie crust. Sprinkle the crumbled bleu cheese on top and place into the oven and bake for 35 to 45 minutes, until the top is nicely browned, but not burnt. Let cool and serve with a salad and some crisp white wine.
Bleu Cheese Pecan Crackers
1 cup crumbled bleu cheese
1/2 cup unsalted butter, room temperature
1/4 teaspoon coarsely ground black pepper
1 cup all purpose flour
1/2 cup toasted chopped pecans
pecan halves
Preheat oven to 350F. Using an electric mixer, beat cheese, butter and pepper in a medium bowl until blended; some cheese should still be in separate pieces. Using a rubber spatula, mix in flour, then chopped pecans. Roll dough as thick as for pie crust. Cut into 2 1/2 inch rounds and place a pecan halve on the center of each round. Arrange rounds on an ungreased baking sheet and bake about 35 minutes.
Bleu Cheese, Port and Walnut Fondue
1 cup tawny port wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons cornstarch
3 cups bleu cheese, crumbled
1 cup toasted walnuts, finely chopped
2 tablespoons sour cream
sea salt and freshly ground black pepper to taste
In a medium size, heavy bottom sauce pan, bring 2/3 cup of port wine and lemon juice to a simmer. In a separate bowl, mix the remaining port with the cornstarch until smooth and add to the pot. Cook for 1 minute. Once the mixture is quite dense, gradually stir in the cheese. Once the cheese is melted, remove from the heat. Add the walnuts and sour cream and incorporate well into the mixture. Season with the sea salt and freshly ground pepper. Transfer to a fondue pot. Serve with walnut bread.
Bleu Cheese Salmon Salad
For the salmon:
5 ounces salmon fillet, skinned
1 tablespoon olive oil
1 ounce bleu cheese
1 tablespoon clear honey
For the salad:
2 ounces picked soft fresh mixed herbs such as flat leaf parsley, chives, coriander, basil, mint
10 pomodorino tomatoes, halved
4 spring onions, sliced
For the dressing:
1/2 lemon, juice only
drop of sesame oil
2 tablespoons olive oil
salt and freshly ground black pepper
Preheat the oven to 425F. Heat the oil for the salmon in a medium ovenproof frying pan. Place the salmon in the pan. Top each piece of salmon with a wedge of cheese and drizzle over the honey. Transfer the pan to the oven and bake the salmon for 4 to 6 minutes or until the salmon is cooked through, the cheese melted and bubbling. In a small bowl, whisk together the dressing ingredients and set aside. In a medium bowl mix together the salad ingredients. Place the salmon on a serving plate. Dress the salad and serve it with the salmon immediately. Serves 2.
Bleu Cheese Soup
2 tablespoons butter
1/2 cup each finely chopped onion, celery, carrot
1 teaspoon minced garlic
1/3 cup flour
2 teaspoons cornstarch
3 cups chicken stock
1/2 pound each bleu and cheddar cheeses, crumbled
1/8 teaspoon baking soda
1 cup cream, heavy or light, as desired
1/3 cup dry white wine, if desired
salt to taste
dash of cayenne
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/4 cup chopped fresh parsley for garnish
Melt the butter, add the onion, celery, carrot and garlic. Cook until tender, about 8 minutes. Stir in the flour and cornstarch, cooking until bubbly, about 2 minutes. Add the stock, the two cheeses, baking soda, cream and wine. Stir and blend until smooth and thickened. Add salt, cayenne, pepper and bay leaf. Bring to a slow boil and let simmer 8 to 10 minutes. Remove the bay leaf. Test for consistency. May be thinned with a little milk or wine if too thick. Garnish with the parsley and serve.
Bleu Cheese and Sundried Tomato Stuffed Chicken Breasts
4 6 to 8 ounce boneless, skinless chicken breasts
4 ounces bleu cheese, crumbled
8 sundried tomatoes, marinated in oil
Preheat oven to 375F. Pound chicken breasts flat. Sprinkle 1 ounce bleu cheese and 2 sundried tomatoes in the center of each breast. Fold breasts in half and roll, securing with string or toothpicks. Place rolled breasts in a nonstick or lightly oiled baking pan and bake for 20 minutes. Serves 4.
Broiled Figs and Bleu Cheese
20 fresh black figs
8 ounces bleu cheese
2 ounces walnuts, chopped to small granules
2 or 3 roasted cloves of garlic
2 vanilla beans, split and steeped with the balsamic and sugar
8 ounces white balsamic vinegar
1/4 cup sugar
Combine the balsamic, vanilla bean and sugar and reduce to a glaze. Cool. Slice figs in half and set aside. Blend the bleu cheese, walnuts and garlic and place in a pastry bag. Pipe the bleu cheese blend onto the fig halves. Heat the figs in hot 375F oven for about 5 minutes and drizzle the balsamic glaze over and serve immediately. Makes 40 hors d'oeuvre.
Buffalo Chicken Lasagna
12 pieces lasagna, uncooked
vegetable oil cooking spray
1 pound skinless, boneless chicken breasts, diced
4 cups low sodium spaghetti sauce
1 and 1/2 cups water
2 to 3 tablespoons hot pepper sauce
2 tablespoons vinegar
1 teaspoon garlic salt
15 ounces container part skim ricotta cheese
1/2 cup egg substitute
1 cup crumbled bleu cheese
Spray a large skillet with cooking spray; place over medium high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13 inch baking pan with spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange four pieces of lasagna; 3 lengthwise, 1 widthwise, over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350F. Cover lasagna with foil and bake for 1 hour and 10 minutes. Uncover lasagna, sprinkle bleu cheese over the top, bake an additional 5 minute uncovered. Let stand 15 minutes covered, before serving. Make 10 servings.
Buffalo Chicken Wraps
4 boneless skinless chicken breast halves, cut into bite sized strips
1/4 teaspoon salt
1 tablespoon hot pepper sauce
1/2 cup finely chopped celery
1/2 cup bleu cheese, crumbled
1/2 cup fat free bleu cheese salad dressing
4 10 inch fat free tortillas, plain or flavored
1 1/3 cups shredded lettuce
1/4 cup shredded carrot
In a medium bowl combine chicken, salt and hot pepper sauce; toss to mix. Spray medium nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add chicken; cook 4 to 5 minutes or until chicken is no longer pink and liquid is evaporated, stirring occasionally. Meanwhile, in small bowl combine celery, cheese and salad dressing; mix well. Spoon celery mixture onto each tortilla; spread to within 1/4 inch of edge. Spoon chicken down center of each tortilla. Top each with 1/3 cup lettuce and 1 tablespoon carrot. Fold or roll up tortillas. Makes 4 sandwiches.
Cauliflower and Broccoli Gratin with Bleu Cheese
10 ounces cauliflower florets
10 ounces broccoli florets
1 tablespoon olive oil
2 medium onions, peeled and sliced into eighths through the root
10 ounces brown basmati rice
1 pint boiling vegetable stock
1 rounded teaspoon salt
Bleu Cheese Sauce:
4 ounces bleu cheese, cubed
1 pint milk
1 1/2 ounces butter
1 1/2 ounces plain flour
pinch of cayenne pepper
a little freshly grated nutmeg
salt and freshly milled black pepper
Topping:
1 ounce Parmigiano Reggiano, finely grated
1/2 ounce fresh bread crumbs
1 level tablespoon finely chopped fresh parsley
Heat the oil in the frying pan over a medium heat, then add the onions and let them cook for 3 to 4 minutes, until lightly tinged brown. Next stir in the rice and turn the grains over in the pan so they become lightly coated and glistening with oil. Then add the boiling stock, along with the salt, stir once only, then cover with the lid, turn the heat to its very lowest setting and cook for 40 to 45 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, making the rice sticky. While the rice is cooking, make the sauce. Place the milk, butter, flour and cayenne pepper in a saucepan; using a balloon whisk, whisk on a medium heat, continuing until the sauce becomes thick, smooth and glossy. Turn the heat to its lowest setting and give it 5 minutes to cook. Whisk in the cheese until it has melted, then season with the nutmeg, salt and freshly milled black pepper. Next, preheat a burner to its highest setting, then place a saucepan on the heat, add some boiling water from the kettle, fit a steamer in it and add the cauliflower. Put a lid on and time it for 4 minutes. Add the broccoli to the cauliflower, put the lid on again and time it for another 4 minutes. Arrange the cooked rice in an 8 x 6 inch baking dish and top with the cauliflower and broccoli florets. Pour the sauce over all. Mix the Parmesan with the bread crumbs and parsley. Sprinkle this all over the top, then place the whole thing under the broiler and cook for 2 to 3 minutes, until the sauce is bubbling and golden brown. Serves 4.
Country Focaccia with Bleu Cheese and Lavender Honey
1 envelope active dry yeast
1 1/2 teaspoons sugar
1 cup lukewarm whole milk
2 1/4 cups focaccia bread mix
3 tablespoons extra virgin olive oil
2 tablespoons fresh chopped rosemary
gray salt
1/2 cup crumbled bleu cheese
lavender honey
Combine yeast, sugar and milk in the bowl of a stand mixer. Add 1/2 cup of focaccia mix. Stir well, cover with tea towel and let rest in a warm place for about 25 minutes. With a dough hook, mix in 1 tablespoon olive oil, gray salt and 1 cup of focaccia mix. Knead until well mixed. Add remaining focaccia mix, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Knead until the dough is smooth and elastic, about 6 minutes. Shape the dough into a ball, flatten slightly and turn gently in an oiled bowl to lightly coat the dough. Cover the bowl with a tea towel and put in a warm place to let the dough rise until doubled in bulk, about 1 hour. Preheat the oven to 375F. Oil a baking sheet with olive oil. Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 x 10 inches. Brush off any excess flour and transfer to the prepared baking pan. Gently push the dough toward the corners and edges of the pan. Using your fingers, make evenly spaced indentations all over the surface and be careful not to puncture or tear it. Sprinkle rosemary over the surface. Brush the remaining olive oil over the top, filling the wells. Sprinkle gray salt evenly on top if desired. Bake until crisp on the bottom, about 25 minutes. Let cool, cut into squares or triangles to serve. Spread with bleu cheese and drizzle honey on top.
Pasta with Bleu Cheese Sauce
1/4 cup bleu cheese
2 tablespoons light cream cheese
1 tablespoon sherry
1 large onion
1 cup chopped tomato
2 cups pasta
2 teaspoons each parsley, basil and oregano
1/2 teaspoon each salt and pepper
Preheat oven to 350F. Roast onion in oven for half an hour or until tender. Allow to cool. Peel and quarter. In blender, blend onion, bleu cheese, cream cheese and sherry till very smooth. Cook pasta in salted boiling water till done. Drain and toss with tomatoes, herbs, salt and pepper. Stir in sauce and serve.
Pasta With Four Cheeses
1 pound elbow macaroni
5 tablespoons unsalted butter or margarine
1 onion, finely chopped
1 clove garlic, finely chopped
3 tablespoons all purpose flour
3 cups low fat milk, heated; do not boil
1/2 pound sharp Cheddar cheese, shredded
1/2 cup grated Parmesan cheese
4 ounces Gruyere cheese or Swiss cheese, shredded
1/2 cup crumbled bleu cheese
6 drops liquid red pepper seasoning
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, peeled, seeded and diced
1 cup fresh bread crumbs
1 tablespoon chopped parsley
Cook macaroni following package directions until al dente; firm but tender. Drain; rinse with cold water; drain again. Preheat oven to 375F. Grease 13 x 9 x 2 inch baking dish. Melt 3 tablespoons butter in medium size saucepan over medium heat. Add onion and garlic; saute 4 minutes. Stir in flour; cook 1 minute. Gradually whisk in hot milk. Bring to boiling, stirring often; cook 1 minute. Remove from heat. Reserve 1/4 cup each Cheddar and Parmesan cheese. Stir remaining Cheddar, Parmesan, Gruyere, bleu cheese, red pepper seasoning, dry mustard, salt and pepper into sauce until cheeses just melt. Combine macaroni, sauce and tomatoes in large bowl. Pour into prepared baking dish. Bake in preheated oven for 15 minutes. Combine reserved Cheddar and Parmesan cheeses, bread crumbs and parsley in small bowl. Melt remaining 2 tablespoons butter in small saucepan. Add to crumb mixture; stir to combine. Sprinkle over top of macaroni. Bake 10 to 15 minutes longer or until bubbly and top is browned.
Potato, Mushroom and Bleu Cheese Gratin
2 tablespoons unsalted butter
1 pound shiitake mushrooms, stemmed and cut into 1/2 inch slices
1/3 cup chopped shallots
5 large Idaho, russet or eastern potatoes, peeled and thinly sliced, about 3 1/4 pounds
2 cups heavy cream
1 cup chicken stock, preferably homemade or use low sodium canned broth
6 ounces bleu cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Position a rack in the top third of the oven and preheat to 350F. Lightly butter a 9 X 13 inch baking dish. In a large skillet, heat the butter over medium heat. Add the mushrooms and cook, stirring often, until tender, about 10 minutes. Stir in the shallots and cook until softened, about 1 minute. Set aside. In a medium saucepan, bring the cream and broth just to a simmer over medium heat. Remove from the heat and stir in the cheese until melted. Spread half of the potatoes in the prepared dish and sprinkle with half of the salt and pepper. Top with the mushrooms, then the remaining potatoes. Season with the remaining salt and pepper. Pour the hot cream mixture over all. Cover tightly with foil. Bake for 40 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden, about 40 more minutes. Let stand for 10 minutes before serving. Makes 8 to 12 servings.
Spinach Calzones with Bleu Cheese
1 10 ounce can refrigerated pizza crust
cooking spray
4 garlic cloves, minced
4 cups spinach leaves
8 1/8 inch thick slices Vidalia or other sweet onion
1 1/3 cups sliced cremini or button mushrooms
3/4 cup crumbled bleu cheese
Preheat oven to 425F. Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5 inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425F for 12 minutes or until golden.
Stuffed Mushrooms
20 large fresh mushrooms
2 tablespoons butter or margarine
1/4 cup finely chopped red pepper
1/2 cup heavy cream
1/3 cup crumbled bleu cheese
1 1/2 cups cooked rice
1 tablespoon minced fresh basil
1/8 teaspoon ground white pepper
fresh chopped basil for garnish
Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan. Cover and bake at 350F 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil. Makes 20 appetizers.
Wisconsin True Bleu Potato Salad
1 1/4 cups dairy sour cream
2 tablespoons minced parsley
2 tablespoons tarragon white wine vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup crumbled Wisconsin bleu cheese
4 cups cubed cooked potatoes
1/2 cup diced celery
1/2 cup green onion slices
1/2 cup sliced water chestnuts
Zucchini with Bleu Cheese and Sour Cream
2 pounds small zucchini
2 cups extra virgin olive oil
butter for greasing dish
salt and pepper
5 ounces bleu cheese
2 teaspoons finely chopped parsley
2 large eggs
6 ounces sour cream
2 tablespoons grated Parmesan cheese
Preheat the oven to 375F. Cut the zucchini into 1/4 inch thick round slices. Heat the oil in a large frying pan. Lightly fry the zucchini, a few at a time. Place the fried zucchini on paper towels to drain. Put the zucchini into a lightly greased baking dish. Season with salt and pepper. In a small mixing bowl, mash the bleu cheese with a fork, add the finely chopped parsley, eggs, sour cream, Parmesan cheese and a small amount of salt and pepper. Mix together and pour over the zucchini. Bake in the oven for 20 to 25 minutes. Serves 8.
Recipe Index | Home