Blue Cheese

Turkey and cranberry paninis 8 oz leftover turkey pieces 4 oz crumbled blue cheese Eight slices of bread 3 oz mayonnaise 1 1/5 oz cranberry sauce   Combine mayo and cranberry sauce. Spread cranberry mayo onto one side of each slice of bread. Spread 1 oz of blue cheese onto four of the bread slices. Spread turkey on top of blue cheese. Place other slice of bread mayo side down onto sandwich grill in a panini press or cook in a sauté pan over medium high heat until golden brown on each side.

Creamy blue cheese and rosemary potatoes Recipe by: Jim Lekander Category: miscellaneous Prep time: 20 minutes Servings: 6 Ingredients 3 pounds potatoes, peeled and chunked 1 cup blue cheese, crumbled 1/2 cup portabella mushrooms,...

Chicken Wings with blue cheese dressing by Chef Lou Rice Marinade: 1 cup of hot sauce (such as Frank's), 1/2 cup of Italian dressing 3 pounds of chicken wings Brushing sauce: 1/2 cup of hot sauce, 1/2 stick (1/4 cup) of unsalted butter, 3 tablespoons of cider vinegar salt and pepper to taste Directions: place the chicken wings in a large re-sealable plastic bag with the marinade ingredients. Let marinate several hours or overnight.

Fennel and apple salad w/ blue cheese & pecans Recipe by: Jim Lekander Category: salad Prep time: 30 minutes Servings: 6 Ingredients 1/2  green leaf lettuce, leafed ...

Boston Bibb buffalo wraps  with blue cheese dipping sauce Recipe by Jim Lekander Category: miscellaneous Prep time: 50 minutes Servings: 12 ...

Eight pieces sliced white bread 2 chicken breasts 2 tsp salt and pepper 8 slices cheddar cheese 1/2 cup crumbled blue cheese 2/3 cup buffalo sauce Season chicken breasts with salt and pepper, cook in a 350 degree oven until chicken shreds.  Toss shredded chicken in buffalo sauce.  Place one slice of cheddar onto each piece of bread. Portion the blue cheese onto four of the pieces of bread, top blue cheese with shredded chicken. Drizzle a medium sauté pan with olive oil and turn stove to medium high heat.  Place piece of bread with chicken into heating pan and top with one of the pieces with only cheddar.  Cook for 1 1/2 to 2 minutes on each side until golden brown and cheese melt.  Cut into bite size pieces for an appetizers or serve whole for a meal recipe serves eight or four.

Here is a salad loaded with things like iron, lean protein and homeopathic remedies like lemon and honey to help boost your immune system. 1 pound of baby spinach leaves 2 4-ounce baked boneless skinless chicken breasts 1/3 cup of chopped dried apricots 1/3 cup of crumbled blue cheese 1/2 cup of slivered almonds 1/4 cup of lemon juice 2/3 cups of olive oil 3 tablespoons of honey (to taste) salt and pepper Whisk together oil, lemon juice, honey, salt and pepper.

2 tablespoons of butter 1 tablespoon of olive oil 1 1/2 cups of yellow onion, thinly sliced 1/2 cup of shallots, thinly sliced 1 tablespoon of apple cider vinegar 1 1/2 cups of cottage cheese 1 cup of Wisconsin blue cheese 2 teaspoons of fresh tarragon 2-3 tablespoons of milk (to taste) salt and pepper 1/4 cup of sun dried tomatoes In a medium sauce pan over high heat, melt the butter and add the olive oil.  Add onions and shallots.  Stir 2-3 minutes.  Reduce heat to low and add vinegar.

Hands on time : 15 minutes Total time :1 hour Serves : 5 Ingredients : *4 boneless, skinless chicken breasts (about 2 pounds) *1 (12-ounce) bottle Frank's Hot Sauce *2 (8-ounce) packages cream cheese *1 (16-ounce) bottle blue cheese salad dressing (or ranch dressing if you prefer) *8 ounces shredded sharp cheddar, Monterey Jack or a combination Instructions : In a large saucepan, boil the chicken in water until cooked through (about 15 minutes)

Caprese quiche 4 eggs 2 cups of half-and-half cream 1/8 teaspoon of salt 1/4 teaspoon of white pepper 4 ounces of mozzarella cheese, shredded 1 tomato, seeded and diced 10 fresh basil leaves, shredded 1 (9-inch) unbaked pie shell  Preheat oven to 425 degrees.  Whisk together the eggs, cream and salt and pepper.  Place the tomatoes, basil and mozzarella in the bottom of the pie shell and pour the egg mixture over them.

Here is a salad loaded with things like iron, lean protein and homeopathic remedies like lemon and honey to help boost your immune system. 1 pound of baby spinach leaves 2 4-ounce baked boneless skinless chicken breasts 1/3 cup of chopped dried apricots 1/3 cup of crumbled blue cheese 1/2 cup of slivered almonds 1/4 cup of lemon juice 2/3 cups of olive oil 3 tablespoons of honey (to taste) salt and pepper Whisk together oil, lemon juice, honey, salt and pepper.

Eight pieces sliced white bread 2 chicken breasts 2 tsp salt and pepper 8 slices cheddar cheese 1/2 cup crumbled blue cheese 2/3 cup buffalo sauce Season chicken breasts with salt and pepper, cook in a 350 degree oven until chicken shreds.  Toss shredded chicken in buffalo sauce.  Place one slice of cheddar onto each piece of bread. Portion the blue cheese onto four of the pieces of bread, top blue cheese with shredded chicken. Drizzle a medium sauté pan with olive oil and turn stove to medium high heat.  Place piece of bread with chicken into heating pan and top with one of the pieces with only cheddar.  Cook for 1 1/2 to 2 minutes on each side until golden brown and cheese melt.  Cut into bite size pieces for an appetizers or serve whole for a meal recipe serves eight or four.

1 large carrot 1 large sweet potato 1 large russet potato 1 large fresh zucchini 1/2 pound of fresh green beans 1 cup of crumbled blue cheese 1 cup of shredded mozzarella 1/2 cup of dried cranberries 1 1/2 cups of heavy cream 2 eggs 2 teaspoons of salt 2 teaspoons of pepper 2 teaspoons of garlic powder 1 tablespoon of brown sugar Whisk together cream, seasonings and eggs and set aside....

Turkey and cranberry paninis 8 oz leftover turkey pieces 4 oz crumbled blue cheese Eight slices of bread 3 oz mayonnaise 1 1/5 oz cranberry sauce   Combine mayo and cranberry sauce. Spread cranberry mayo onto one side of each slice of bread. Spread 1 oz of blue cheese onto four of the bread slices. Spread turkey on top of blue cheese. Place other slice of bread mayo side down onto sandwich grill in a panini press or cook in a sauté pan over medium high heat until golden brown on each side.

Hands on time : 15 minutes Total time :1 hour Serves : 5 Ingredients : *4 boneless, skinless chicken breasts (about 2 pounds) *1 (12-ounce) bottle Frank's Hot Sauce *2 (8-ounce) packages cream cheese *1 (16-ounce) bottle blue cheese salad dressing (or ranch dressing if you prefer) *8 ounces shredded sharp cheddar, Monterey Jack or a combination Instructions : In a large saucepan, boil the chicken in water until cooked through (about 15 minutes)

2 tablespoons of butter 1 tablespoon of olive oil 1 1/2 cups of yellow onion, thinly sliced 1/2 cup of shallots, thinly sliced 1 tablespoon of apple cider vinegar 1 1/2 cups of cottage cheese 1 cup of Wisconsin blue cheese 2 teaspoons of fresh tarragon 2-3 tablespoons of milk (to taste) salt and pepper 1/4 cup of sun dried tomatoes In a medium sauce pan over high heat, melt the butter and add the olive oil.  Add onions and shallots.  Stir 2-3 minutes.  Reduce heat to low and add vinegar.

Tuscany toss By Jim Lekander Category: salad Prep time: 20 minutes Servings: 4 Ingredients 9-ounce package fettuccine 2 cups tomatoes, diced 1/3 cup basil, fresh and chopped 2 cups ...

Creamy blue cheese and rosemary potatoes Recipe by: Jim Lekander Category: miscellaneous Prep time: 20 minutes Servings: 6 Ingredients 3 pounds potatoes, peeled and chunked 1 cup blue cheese, crumbled 1/2 cup portabella mushrooms,...

Mustard-crusted steak salad with blue cheese Recipe created for 3-A-Day of Dairy by Chef Federico Elbl of Palermo Viejo, Louisville, Ky. Category: salad Prep time: 15 minutes Servings: 1 Ingredients ...

Fennel and apple salad w/ blue cheese & pecans Recipe by: Jim Lekander Category: salad Prep time: 30 minutes Servings: 6 Ingredients 1/2  green leaf lettuce, leafed ...