Posts Tagged ‘blue cheese’
I am back in Memphis after my month-long stay in Knoxville, capped on the end by a weekend trip to Boston, and it’s been a whirlwind. Especially since it’s not over because I am off to a wedding in Nashville and a conference in San Francisco next! Apparently I am incapable of sitting still and although it has been fun, I am definitely looking forward to putting an end to all this traveling for a little while so I can get my apartment back into some sort of order.
Going back in time… I made this cheese ball before I left for Knoxville for an ArtjamN outing with my friend Brandi before she moved away to NC for her post-doc. Yes yes, I know I just posted a cheese ball recipe on Saturday, but that was a sweet version, this one is savory! And when I was given this recipe, I was told that this cheese ball drives people crazy. That might be an understatement because it vanished in under 30 minutes.
The cheese ball is very easy to put together, but you absolutely must prepare this ahead of time in order to allow the flavors to fully blend and enhance each other. As a result, your cheese ball will have a flock of people circling around it until every last smear of it disappears. Who knew a little bleu cheese mixed into cream cheese and then covered in bacon and pecans could create such a crazed group of people!
BLEU CHEESE BALL
Makes 1 cheese ball
1 stick unsalted butter, room temperature
8 oz. reduced fat cream cheese, softened
4 oz. crumbled bleu cheese, softened
1/4 c finely chopped green onion
1/8 tsp cayenne pepper
1/8 tsp garlic powder
4 slices bacon, cooked and crumbled
1/2 cup chopped pecans
1 tsp brown sugar
- Stir together butter, cheeses, onion and seasonings until well blended. Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl). Chill at least 8 hours or overnight (you must do this or it will have no flavor).
- Before serving, make topping: Combine sugar and pecans in a non-stick skillet coated with cooking spray. Cook until the sugar melts and the pecans begin to toast. Add the bacon and stir. Remove from heat and let mixture cool.
- Invert cheese onto serving plate. Press bacon-pecan mixture on top of cheese. Serve with crackers or crostini.
Source: Beth’s mom
I interrupt this post for an announcement…
MY NEPHEW WAS BORN THIS MORNING!! My brother and sister-in-law whisked away to the hospital last night. The little one must’ve known there were fun things waiting for him, because my care package arrived just the day before. They even brought the homemade granola bars with them to the hospital. Perfect timing Aunt Erin. He was born at 7:19 am coming in at 7 lbs and 1 oz, and 19 inches long.
Welcome to the world, Luke. I cannot wait to meet you!
Okay. You may now return to your regularly scheduled read….
Instead of a traditional pizza sauce, you smear a mixture of cream cheese (<3!) and jalapenos onto the crust. I added a bit of milk since cream cheese is a bit tough to spread over fresh dough. And then you throw on both Mozzarella and blue cheese, followed by chicken which has been tossed in hot sauce. And of course it’s topped of by none other than bacon! This would be an excellent pizza to serve while watching your favorite sports team.
Check out some of Carrie’s other great recipes including apple rice pudding brulee and chicken pot pie with roasted garlic crusts, for two. Also don’t forget to see what all the other SRC members made, shown at the bottom of this post.
JALAPENO POPPER BUFFALO CHICKEN PIZZA
1 recipe whole wheat pizza dough
8 oz. reduced fat cream cheese, softened
3 jalapenos seeded and diced
1 Tbsp milk (optional)
1-1/2 cup shredded mozzarella cheese
1/4 cup blue cheese crumbles
1 cup shredded cooked chicken
2 Tbsp Buffalo wing hot sauce
4 slices crumbled cooked bacon
- Preheat oven to 420 degrees with pizza stone on middle rack; allow to preheat in the oven for at least 10 minutes.
- Roll out dough and transfer to a pizza peel generously sprinkled with cornmeal.
- In a small bowl mix cream cheese and jalapenos together. Add milk to create are more spreadable consistency. Spread onto pizza dough and top with cheeses.
- In another small bowl toss chicken with 1 tablespoon of hot sauce. With your other tablespoon of hot sauce drizzle over cheese. Top with chicken mixture and bacon crumbles.
- Transfer to the pizza stone without removing from the oven (it’ll take a couple light shakes). Bake for 15-20 minutes or until crust is cooked and golden.
Source: Adapted slightly from Bakeaholic Mama.
So far this week has been dedicated to what I ate on college game day this past Saturday. Why stop now when there are so many other delicious things to share?
Buffalo chicken wings have been the inspiration for many appetizers and meal concoctions, and one of them always seems to pop up at every party. One of my favorites is buffalo chicken dip, made with ranch instead of blue cheese. But I decided that after the baked crazy feta, I probably shouldn’t make another dip. Is a plate-full of dips a well rounded meal? How about a meatball sub? Nevermind don’t answer either of those questions. Just make these meatballs, because they are easy to make and ready to eat in under 30 minutes. And of course, freaking delicious!
This is what happens when Brent makes his own sandwiches. Apparently I exercise a little more restraint when it comes to condiments (not that I didn’t drool over his sandwich). P.S. This was his second helping.
BUFFALO CHICKEN MEATBALL SUBS
Makes 5 sub sandwiches, or approximately 20 meatballs
1 lb ground chicken breasts
3/4 cups bread crumbs
1/2 cup + 2 Tbsp of your favorite wing sauce
Pinch of salt and pepper
5 sub sandwich rolls
4 oz sharp cheddar cheese, shredded
Ranch or blue cheese dressing
- Preheat oven to 350 degrees. Lightly grease a baking sheet, set aside.
- Place ground chicken in a large bowl, add in egg, breadcrumbs, 2 tablespoons wing sauce, and salt and pepper. Mix it all up well with your hands. Form into 20 meatballs and place on a lightly oiled baking sheet. Bake for 15-20 minutes.
- In a large bowl, add the remaining wing sauce. Once meatballs are out of the oven, add them to the sauce and toss to coat. Serve on a lightly toasted sub roll topped with the cheddar cheese and either ranch or blue cheese dressing.
These meatballs could also be served alone as an appetizer if you would like.
Source: Adapted from Tasty Kitchen
I know it may not seem like Brent and I try to eat healthier most of the time, but we really do. We just eat smaller portions of those not-so-healthy dishes, and I take most of my baked goods into work O:-) (where my lab-mates blame me for making them fat – yet they complain when there’s nothing to snack on). But sometimes I make things which contain no pasta (shock!) and minimal cheese (gasp!). What is that green stuff anyway? You call it a sal-lad? I’ll pretend and just call it a steak sandwich without the bun.
In the end there’s no need to convince yourself to eat this, cause it’s awesome! And by marinading overnight, this was a really quick and satisfyingly tasty meal, perfect for a busy weekday.
BLUE CHEESE DRESSING:
1/4 cup crumbled blue cheese
2 Tbsp reduced-fat sour cream
2 Tbsp reduced-fat mayonnaise
1/4 cup buttermilk
1 Tbsp white-wine vinegar
1 Tbsp chopped fresh parsley
1 Tbsp chopped scallions
Salt & freshly ground pepper, to taste
- Whisk together blue cheese, sour cream and mayonnaise in a small bowl. Stir in buttermilk, vinegar, parsley and scallions. Season with salt and pepper.
GRILLED STEAK SALAD:
2 flank steaks
1 bottle of Italian marinade
Fresh salad greens
Salt and pepper
- Overnight, place the steaks into a large zip-lock bag and add the marinade. Seal and wait 12 hours or more.
- Preheat and clean an outdoor grill*. Place steaks on direct high heat, turning once, 4 minutes per side. Do not overcook.
- Remove from grill and let rest for 10 minutes to let the juices settle before slicing against the grain into very thin slices.
- Place the sliced meat over fresh salad greens and drizzle the blue cheese dressing over the salad. Season with salt and pepper.
*I used a George Foreman instead.
For my birthday this past year, my boyfriend took me out to dinner to a place called Interim where we had the most amazing blue-cheese potatoes. I of course then had to figure out how to recreate them at home. After searching the internet for recipes that sounded similar for a guide, I succeeded a month later when I cooked Brent dinner for his birthday. I did not attempt to make this a healthy side-dish option. Apart from using reduced fat sour cream, there is nothing healthy about this dish.
While preparing the menu for dinner, I recalled this dish and thought it would go quite well with the honey-glazed ham I had been meaning to cook. Sure enough I slopped up any leftover sauce from the potatoes with the ham on my plate, and even got an extra slice to fully clean my plate off. I also served this meal with roasted asparagus (preheat oven to 400 degrees, toss asparagus in olive oil, salt and pepper, roast approximately 30 minutes).
4 lbs russet potatoes
1 tsp salt
1/2 tsp black pepper
1 tsp minced fresh thyme
1 tsp minced fresh rosemary
3/4 cup crumbled Danish blue cheese
3/4 cup grated Parmesan cheese
3/4 cup shredded extra sharp white cheddar cheese
1/4 cup finely chopped onion
4 Tbsp butter
1 cup reduced far sour cream
2 cups heavy whipping cream
1/2 tsp salt
1/2 tsp nutmeg
- Preheat oven to 350 degrees. Butter a 9 x 13 inch glass baking dish.
- Peel and slice potatoes into 1/8-inch slices. Toss in large bowl with salt, pepper, thyme and rosemary.
- In a small bowl, toss together the cheeses.
- Layer half of the potatoes in the prepared dish, top with onion, then sprinkle with half the cheese mixture. Dot with butter and top with remaining potatoes.
- In a bowl, whisk together the sour cream, heavy whipping cream, salt and nutmeg; pour over potatoes. Sprinkle with remaining cheese mixture.
- Bake potatoes for 45 minutes covered, then 30 minutes uncovered or until browned and tender.