bacon and blue cheese stuffed chicken breasts

prep time:  10 minutes
cook time:  40 minutes
servings:  4

ingredients:
1 sticks unsalted butter - at room temperature
2 ounces blue cheese - crumbled
2 slices smoked bacon - cooked until crisp and finely chopped
1 teaspoons chopped fresh chives
4 skin-on, bone-in chicken breasts
pinch of pepper

steps:
1.  in a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon and chives together until combined.  

2.  preheat oven to 425 degrees.  using your fingers carefully loosen the skin from the chicken breasts.  stuff about 1/4 of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat.

3.  put the chicken on a rimmed baking sheet and rub any remaining butter over the skin.  season each breast with a pinch of pepper.  roast the chicken, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 - 40 minutes.  let stand for 10 minutes.

- food network

spinach salad with beets

prep time:  tbd
cook time:  tbd
servings:  6

dressing ingredients:
1 teaspoon balsamic vinegar
2tablespoons sherry vinegar
salt
1 teaspoon dijon mustard
1 small garlic clove - pureed
6 tablespoons olive oil

salad ingredients:
2 medium beets - roasted, peeled and cut in a small dice
1 cup cooked red quinoa
1 red belgian endive - thinly sliced crosswise
2 tablespoons slivered basil
2 ounces blue cheese - crumbled
6-ounces stemmed baby spinach - washed
pepper

dressing steps:
1.  whisk together the vinegars, salt, mustard and garlic.  whisk in the oil.  set aside.

salad steps:
1.  in a large bowl, combine the beets, quinoa, endive, basil, and all but 2 tablespoons of the blue cheese.

2.  place spinach in another bowl and toss with dressing.  transfer the spinach to another bowl.  toss the beets mixture with the remaining dressing.  top the spinach with the beet mixture..  add pepper to taste and sprinkle the remaining blue cheese on top.  toss to serve.

- new york times, october 2013

pulled chicken sandwich with blue cheese coleslaw

prep time:  tbd
cook time:  tbd
servings:  4

bbq sauce ingredients:
2 cups ketchup
1 cup water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon molasses
1 tablespoon honey
1 teaspoon hickery smoke seasoning
2 tablespoons dijon mustard
1/3 cup + 2 tablespoons brown sugar
1/2 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/2 tablespoon pepper

blue cheese coleslaw ingredients:
1/3 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon pepper
1/3 cup crumbled blue cheese
1/4 cup buttermilk
salt
2 cups shredded cabbage

chicken sandwich ingredients:
2 pounds boneless chicken thighs
1 1/2 cup bbq sauce
4 sandwich rolls

bbq sauce steps:
1.  place all ingredients in a sauce pan.  bring to a boil and simmer for 30 minutes.  add salt to taste.  

blue cheese coleslaw steps:
1.  mix together mayonnaise, apple cider vinegar, pepper, blue cheese and blue cheese.  add cabbage.

2.  salt to taste and add more blue cheese if needed.

chicken sandwiches steps:
1.  place 1/2 cup of bbq sauce in a large skillet.  sprinkle chicken with salt and pepper and add to skillet.  cook over medium heat for about 5 minutes on each side.


2.  reduce the heat to low, cover, and let chicken simmer for 20 minutes.  remmove from heat and shred.

3.  add more sauce to the chicken until it's moist and lightly sauced.  place chicken on roll.  top with coleslaw.

- circle b kitchen

buffalo chicken rolls

prep time:  tbd
cook time:  12 - 15 minutes
servings:  12

ingredients:
1 package egg roll wrappers
1 cup cooked chicken - shredded
1/2 - 2/3 cup hot sauce
1 cup crumbled blue cheese
1 cup coleslaw (dry)

steps:
1.  preheat oven to 400 degrees.  lay egg roll wrappers out on a clean work surface.  in a small bowl, combine chicken and hot sauce until well coated adding the hot sauce to specific spice preference.

2.  place 1 tablespoon of cold slaw on the diagonal of the bottom right corner of a wrapper.  place 2 tablespoons of chicken on top of the slaw.  spoon 1 tablespoon blue cheese over the chicken (do not overfill). 

3.  fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper.  fold in the bottom left corner, followed by the right, so that an envelope forms.  roll the wrap upward one time, leaving the top left corner open.  moisten the top left corner and fold down on top of the filled roll, sealing it like an envelop.  repeat with remaining rolls.

4.  place the rolls on a wire rack set on top of a cookie sheet coated with nonstick cooking spray.  spritz each roll evenly with nonstick cooking spray.  back for 12 - 15 minutes, or until the rolls crisp and turn a light golden brown.

- can you stay for dinner

blue bird burger

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
3/4 pound ground chicken
1 large egg - lightly beaten
1/2 cup crumbled blue cheese
1 cup dry unseasoned breadcrumbs
poppy-seed rolls
plain yogurt
blue cheese
onion - sliced

steps:
1.  mix together all ingredients until combined.  form patties and cook burgers.

2.  place the burgers on poppy-seed rolls, and top with a equal parts of yogurt, blue cheese and sliced onion.

- cosmopolitan, june 2005

gorgonzola broccoli casserole

prep time:  tbd
cook time:  20 - 30 minutes
servings:  12 - 14

ingredients:
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2-3 ounce packages cream cheese - cut into 1/2-inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread

steps:
1.  preheat oven to 350 degrees.  in a 5 - 6-quart pan over high heat, bring 3 quarts water to a boil.  rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks.  cut broccoli into 1-inch pieces.  add to boiling water and cook just until barely tender when pierced; 3 - 5 minutes.  drain.

2.  rinse and dry pan.  add 1/4 cup butter to pan and melt over medium heat.  stir in flour and salt until smoothly blended.  cook until bubbly, about 1 minute.  add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes.  add cream cheese and gorgonzola, whisk until smoothly blended.  stir in broccoli.  pour into a shallow 2 1/2 - 3-quart casserole dish.

3.  in a blender or food processor, whirl bread cubes into coarse crumbs (you should have about 1 1/3 cups).  in a small bowl, mix crumbs with 1 tablespoon melted butter.  sprinkle evenly over broccoli mixture.

4.  bake until casserole is hot in the center and crumbs are golden; 20 - 30 minutes.

- my recipes

blue cheese-stuffed chicken with buffalo sauce

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1/2 cup crumbled blue cheese
1 tablespoon sour cream
1 teaspoon fresh lemon juice
1/8 teaspoon black pepper
4 skinless, boneless chicken breast halves
1/4 cup flour
2 tablespoons milk
1 large egg - lightly beaten
1 cup breadcrumbs
1 1/2 tablespoons butter - divided
6 tablespoons roasted red bell peppers - drained and finely chopped
2 teaspoons water
1 teaspoon worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon hot sauce

steps:
1.  preheat oven to 350 degrees.

2.  combine first 4 ingredients in a small bowl.  cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.  stuff cheese mixture evenly into pockets.

3.  place flour in a shallow dish.  combine milk and egg in a shallow dish, stirring well with a whisk.  place breadcrumbs in a shallow dish.  working with 1 chicken breast half at a time, dredge chicken in flour then dip in egg mixture and dredge in breadcrumbs.  repeat procedure with remaining chicken breast halves.

4.  heat a large ovenproof skillet over medium-high heat.  add 1 tablespoon butter to pan, swirl until butter melts.  arrange chicken in pan, cook 4 minutes or until browned.  turn chicken over, place skillet in oven.  bake for 20 minutes or until done.

5.  while chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, worcestershire and garlic in a small saucepan over medium heat.  bring to a simmer, cook until butter melts.  remove from heat and stir in hot sauce.  serve sauce with chicken.

- my recipes

asparagus roll ups

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1 loaf white sandwich bread
8-ounces blue cheese
8-ounces cream cheese
2 cans asparagus - drained
1 cube butter - melted

steps:
1.  remove crust from bread.  roll flat with rolling pin.  cream cheeses together.  spread on bread.

2.  place asparagus spears on bread.  roll up.  roll in melted butter.  cut each in half and place on a cookie sheet.  broil until browned, turning as necessary.

- unknown

blue cheese cocktail crackers

prep and cook time: 35 minutes
servings: 4 dozen crackers

ingredients:
1/2 cup cream cheese - at room temperature
1 cup butter - at room temperature
1/4 teaspoon cayenne pepper
1 1/2 cups crumbled blue cheese
2 cups flour
2 cups crisp rice cereal
2 slices bacon - cooked and crumbled (optional)

steps:
1. preheat oven to 350 degrees. with a mixer on medium speed, cream together the cream cheese and butter until light and fluffy. add cayenne, blue cheese, flour, rice cereal and bacon. beat on medium-low speed unti well belended. the dough will be stiff.

2. roll 1 tablespoon portions into balls and place slightly apart on back sheets. flatten each ball with a fork.

3. bake until crackers are golden brown, 12 - 15 mintues.

- sunset magazine, february 2006

asparagus bruschetta

prep time/cook time:  30 minutes
servings:  6

ingredients:
3 cups water
1/2 pound fresh asparagus - trimmed and cute into 1/2-inch pieces
2 cups grape tomatoes - halved
1/4 cup fresh basil - minced
3 green onions - chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves - minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
1 french bread baguette - cut into 12 slices and toasted
1/2 cup crumbled blue cheese

steps: 
1.  in a large saucepan, bring water to a boil.  add the asparagus; cover and boil for 2-4 minutes.  drain and immediately place asparagus in ice water.  drain and pat dry.

2.  in a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper.  using a slotted spoon, spoon asparagus mixture onto bread.  sprinkle with blue cheese.

- light and tasty, june/july 2006

saga blue cheese cobb wrap

prep time:  10 minutes
cook time:  n/a
servings:  4

ingredients:
4 8-inch plain or whole-wheat flour tortillas
olive oil and balsamic vinegar
4 romaine lettuce leaves ribs removed
4 slices crisp bacon
1 small bunch chives, finely cut
8 ounces cooked chicken, shredded or cut into thin strips
2 medium plum tomatoes, cut into thin wedges
5 ounces classic saga blue cheese - cut into strips

steps:
1.  sprinkle tortillas with oil and balsamic vinegar.  add fresh ground pepper to taste.

2.  top with lettuce, bacon and chives.  add chicken and tomatoes.

3.  place strips of saga cheese on top of wrap

4.  roll up tortillas.  serve immediately, or wrap sandwiches in plastic and chill up to 4 hours

- albertsons, 2005