Tag: bleu cheese

Apricot, Bleu Cheese and Caramelized Onion Burgers

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 […]

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 […]

Blue Cheese Stuffed Roasted Romas

Oven Roasted Romas

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


  •  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


  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.


  • 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.