I am not a big fan of blue cheese dressing, but I don’t hate it. My husband likes it occasionally, so I thought I would try making some. It turned out so yummy. It’s really heavenly. I will be making this more often.
This recipe is written after-the-fact and the amounts for most of the ingredients are guesses on what I used. I also used a very small food processor and the directions are based on that. If you have a large enough food processor, the only special timing would be to process the green onions first. Then you could just dump it all in.
Blue cheese dressing:
4 tbls mayo (app)
4-6 oz sour cream (app)
4 oz blue cheese crumbles
3 med green onions, with green part cut off, but leaving white striped part of stalks
½-1 teaspoon garlic powder
½ teaspoon salt
½ – 1 teaspoon sugar
¼ – ½ teaspoon fresh ground black pepper
Pinch of cayenne
¼ cup milk
Clean and cut the root hairs and green parts off green onions. Cut into ½ to 1 inch pieces and process in food processor until very small. Add mayo, garlic powder, salt, sugar, and cayenne. Process until well blended. Add half the blue cheese and process. Add sour cream and process. Remove half the mixture (I put it in the empty sour cream container). To the food processor, add remaining blue cheese, process, add milk, process again. Stir into the removed portion. Refrigerate.
1.5 lbs seasoned, browned, ground beef
1.5 lbs shredded cheese
18 small corn tortillas
1.5 cups enchilada sauce
Diced tomatoes and onions
Preheat oven to 350. Lay six corn tortillas in the bottom of a glass pan, slightly overlapping, top with 1/3 cheese and ½ beef. Repeat to make a second layer. Cover with the remaining six tortillas, pour in enchilada sauce, top with remaining cheese. Bake for about 30 minutes or until cheese is melted and sauce is bubbling. Top with diced tomatoes and onions immediately before serving, or before baking.
Serve with refried beans and Spanish rice.
Boneless skinless chicken breast
Blue cheese crumbles
Pine nuts (optional)
Pound chicken to about ½ inch. Chop up pine nuts. Pre-heat oven to 350. Heat Alfredo sauce and stir in blue cheese. Melt butter in an iron skillet. Cook chicken in the skillet until just done. Pour sauce over chicken and top with pine nuts. Bake for 30 minutes (uncovered) or until cheese sauce just starts to brown on top (the side may start to brown well before it is ready).
If your chicken is frozen, you can thaw it in cold water. Place the wrapped chicken in a bowl of cold water and change the water every 30 minutes. This is supposed to take about 1 hour per pound. To keep the chicken from floating, place a bowl of water on top of it.
You can make your own Aldredo sauce (see Basic Alfredo Sauce recipe) or, if you don’t have the time, energy, or confidence to make the sauce you can buy Alfredo sauce in a jar. You’ll find it in the spaghetti sauce section in your grocery store or in the refrigerated section near the dairy products.
The amounts are variable. I used 2 chicken breasts, 1 jar sauce, 4oz blue cheese, 2 or 3 tablespoons butter, and about ¼ cup pine nuts (or a little less) in a very large iron skillet.
Stuffed Green Chilies, by Sandra Yvonne Duke
4 large green chilies
1 lb ground beef
10oz muenster cheese (shredded)
1 small Vidalia onion
4 large cloves garlic
Fresh ground black pepper
Green chili or green chili enchilada sauce
Brown meat, drain, and season with oregano salt and black pepper. While the meat is cooking, cut up onion and garlic (I use a food processor). Slice the green chilies open lengthwise – DO NOT cut in half, just make a large opening. Pull the guts out of the chilies and cut up with the onions and garlic. Add the meat to the mixture and allow to cool for a few minutes. It can be warm, but not too hot to handle. Add most of the cheese (save a little to sprinkle on top). Preheat oven to 350. Stuff the chilies with the mixture. Try to fit all of it in if you can. Place the stuffed chilies in a baking dish. If you have any left-over stuffing put it on top. Pour the sauce over the chilies. I use a large can of green chili enchilada sauce. Homemade is better if you have it! Sprinkle remaining cheese on top. Cover and bake until cheese is melted and sauce is bubbly. Remove cover and bake a few more minutes.
Serve with jasmine rice (cooked in a chicken broth), refried beans (with a little cheese melted on top), and salsa. I will be post a simple salsa recipe soon!
A Different Broccoli Mac & Cheese, by Sandra Yvonne Duke
Normally, I like to make everything from scratch, including my sauces, but sometimes there’s just not time. This cheater recipe comes out almost as good as homemade, and is much, much easier. It uses a pre-made sauce, Alfredo or other white cheese.
1 cup dry macaroni
¾ lb broccoli
1 jar (16oz) Alfredo sauce
8 oz blue cheese crumbles
Pre-heat oven to 350.
In a large oven-safe glass bowl – place 1/2 of the macaroni and ½ of the broccoli and mix together. Add ½ of the sauce and ½ of the blue cheese and mix well. Repeat with the second half of all ingredients. Bake uncovered for about 30 to 45 minutes or until cheese is bubbly.
This works great with the Lemmon & Pepper Chicken recipe and can go in the oven at the same time!