Tag Archives: bleu cheese

hangover lunch

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james and i have a tradition.  a hangover tradition.  if we’re feeling yucky the day after a booze binge, bring on the grease!  usually it’s wendys burgers, fries and frosty but today i decided to make burgers for us –  using bison and bleu cheese.  HEAVEN.

if you’ve never had bison, it’s like ground beef but BETTER.  it’s insanely moist and delicious.  bleu cheese and red meat are besties of course but something about bison and bleu cheese takes it to another level.  you must try this!

  • 1 lb ground bison
  • salt and pepper
  • hamburger buns
  • crumbled bleu cheese
  • your condiments of choice

i’m a purist when it comes to bison.  because it’s already so flavorful, salt and pepper are all you need to make a great burger. so season and form into 4 patties.  place them on a foil lined baking sheet under your broiler.  5 minutes each side. 

serve with a tablespoon of bleu cheese on top and go to town!

Bleu Cheese Mousse

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This is the perfect appetizer to whip up for guests.  It’s quite impressive but only takes about 5 minutes to make. 

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Bleu Cheese and Grape Crostini

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crustini

James treated us to some of his delicious bread this Thanksgiving and with the leftovers (which are rare!)  I decided to make crostini.

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Apricot, Bleu Cheese and Caramelized Onion Burgers

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bleuburger

Everyone knows that beef and bleu cheese are long time BFF’s.  On this, their latest culinary journey, they’ve decided to bring along apricot for the ride.  Wheeeeeeeee!!!!!!!!!!!!!

  • 1 lb ground beef (80/20% is best)
  • 1/4 cup apricot preserves
  • 1/4 cup bleu cheese crumbles
  • salt and pepper
  • 2 tbs olive oil
  • 1 small onion, finely sliced
  • 1/4 tsp fresh thyme (you can substitute dry if you like)
  • 1/4 cup bleu cheese dressing
  • 2 tbs Frank’s Red Hot Sauce
  • 1 tsp worcesterchire

Heat a large skillet over medium heat and add olive oil.  Once the oil is heated, add in your onions, salt and pepper.  Cook for a few minutes and reduce heat to low.  Allow the onions to cook down about 15 – 20 mins, stirring occassionally.  Onions should be medium brown in color.

In a small bowl, add bleu cheese dressing, hot sauce and worcesterchire.  Mix to combine and set aside.

In a large bowl, add ground beef, apricot preserves, thyme, bleu cheese, salt and pepper.  Form mixture into 4 patties. 

Add the patties to the same pan you used to caramelize your onions.  Cook patties 4 – 5 minutes each side.

To serve, spread English muffins and/or hamburger buns with bleu cheese sauce, and top each burger with caramelized onions.

Buffalo Bites

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Buffalo Bites

I read online yesterday that The 44th Annual Pillsbury Bake-Off Contest submission deadline is April 20th.  Nothing like being under the gun to come up with a quick idea on the fly!  Tried this recipe out last night and they came out great.  I’m going to submit it today.  Wish me luck!

Contest rules state that you have to incorporate two ingredients from their suggested list into your recipe.   My two ingredients are the Pillsbury Reduced Fat Crescent Rolls and the Eggland’s Best Egg.

  • 1 8 0z can of Pillsbury Reduced Fat Crescent Rolls
  • 2 cans Valley Fresh white meat chicken
  • 5 tbs Frank’s Original Red Hot Sauce
  • 1 large Eggland’s Best Egg
  • 2/3 cup crumbled bleu cheese, plus a few tbs for topping each one before baking
  • 1/3 cup reduced fat sour cream
  • 1/3 cup mayo
  • 2 tsp fresh lemon juice
  • salt and pepper

Preheat oven to 375.

In a medium bowl, add chicken and break up with a fork.  Add in hot sauce, mix to combine and set aside.

In a separate bowl, add sour cream, mayonnaise, bleu cheese crumbles, lemon juice, salt and pepper.  Set aside for dipping.

Place egg in a bowl along with a splash of water.  This will be used as your egg wash.

Coat a cookie sheet with a bit of non-stick spray.  Unroll each crescent onto the baking sheet. Take a heaping tablespoon of the chicken mixture and place in the center of the triangle.  Top chicken with a few crumbles of bleu cheese.  Take the shortest tip of the triangle and fold over the chicken.  Then fold in each side to form what looks like a little purse.  Pinch sides to prevent any filling from spilling out as it bakes.

Brush each buffalo bite with egg wash.

Bake on 375 for about 18 – 20 minutes or until nice and brown on top.

Allow to cool for a few minutes and serve with bleu cheese dipping sauce.

Blue Cheese Stuffed Roasted Romas

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Oven Roasted Romas

Kick up a pair of roma tomatoes with bleu cheese, garlic and red pepper for an instantly elegant side dish.  

Ingredients:

  •  2 fresh roma tomatoes
  •  1/2 cup crumbled bleu cheese
  •  2 cloves of garlic
  •  1 tbs fresh chopped parsley
  •  1/4 tsp red pepper flakes
  •  1/4 tsp kosher or sea salt
  •  1/4 tsp fresh ground black pepper

Method:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Line a cookie sheet or roll pan with foil and spray lightly with cooking oil.
  3. Cut your roma tomatoes in half lengthwise and use a spoon to gut’em of their seeds.
  4. Mince the two cloves of garlic.
  5. Roughly chop the parsly leaves.
  6. Assemble your filling by mixing the crumbled bleu cheese, the minced garlic, red pepper flakes, salt, pepper and the chopped parsley saving about 1 tsp of parsley for garnish later.
  7. Divide the mixture and spoon equally into your hollowed out roma tomatoes.
  8. Pop the tomatoes into the oven for about 8-10 minutes, or until the cheese is all bubbly and slightly browned on top.
  9. Pull them out of the oven, sprinkle with the remaining chopped parsley and serve piping hot.

The recipe serves two: to feed more just double the recipe.

Tips:

  • Parsley comes in curly and flat leaf varieties (also known as italian parsley).  Skip the voyage back to 80’s fine dining garnish and get the flat leaf variety if it’s available.
  • If you’re sensitive to spice, hold back a bit on the red pepper flakes, or cut them out completely…it’s yours to customize.