AwesomeBites

Tag: Blue Cheese

  • Macaroni and Cheese

    Macaroni and Cheese

    We don’t have to talk about comfort do we?  You know this is the main reason you eat mac and cheese.  When you need a little warmness in your tummy.  This is adult comfort food with the Blue Cheese.  If you are making for a crowd, you can do half with blue and half with cheddar, then the kids and my husband are happy too!  Dennis loves extra sharp cheddar.

    My bite!

    16 ounces of macaroni – I used the big elbows boil until al dente

    2 packages of four cheese sauce mix made according to package directions or 1 jar of of four cheese sauce

    2 ounces of parmesan cheese grated

    2 ounces of  crumbled blue cheese (or sharp cheddar)

    mix the cooked macaroni with the sauce reserving 1/2 cup to pour over the top.

    Sprinkle the parmesan and blue cheese over the macaroni and sauce mixture.  Pour the last bit of sauce over the cheese.

    Pop in the oven for 10 minutes.

    Bake at 350 degrees.

    This is good.  You could top it with a bread crumb mixture, but I like mine plain.

  • Blue Cheese Ceasar

    Blue Cheese Caesar Salad
    Cold greens and dressing on a warm, crunchy crust. Who could resist?

    You can make the dish more substantial with the addition of grilled chicken or shrimp.
    Ingredients
    Serves: Serves 6
    1 tablespoon champagne vinegar
    2 tablespoons freshly squeezed lemon juice
    1 1/2 teaspoons minced garlic
    1 egg yolk
    1 tablespoon Dijon mustard
    Dash Worcestershire sauce
    6 anchovy fillets (if watching salt intake, rinse and pat dry with papertowels)
    Pinch freshly ground pepper
    1 cup pure olive oil
    About 1/4 cup crumbled Gorgonzola or other blue cheese
    2 tablespoons freshly grated Parmesan cheese
    12 cups loosely packed torn romaine lettuce (about 2 heads)
    3/4 pound cooked, shredded chicken or cooked, peeled shrimp (optional)
    6 tablespoons freshly grated Parmesan cheese, plus extra for garnish
    Crumbled Gorgonzola cheese or other blue cheese for garnish
    Directions
    Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed. With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Pulse in the Gorgonzola to taste (the riper the cheese, the less you will need) and the Parmesan. Scrape into a bowl, cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
    Put the lettuce in a bowl with the chicken or shrimp, if using. Pour the dressing over and toss well.

    Serve over warm garlic crusty bread.

  • The Wedge Salad – Bacon, Blue Cheese, Red Onion

    Ice cold Iceberg Lettuce cut into 6 wedges

    Top with blue cheese dressing, crumbled bacon, diced red onion, cherry tomatoes halved.

    Top with crumbled blue cheese.

    Season with Salt and Cracked Pepper.

    Croutons (Optional)