Wedge Salad with Creamy Shallot Dressing & Crispy Shallot Topping

veggie wedge salad

A traditional wedge salad is served with lots of bacon. Obviously, for me this isn't an option. But, I love everything else about a wedge, so for this post I've made a vegetarian friendly version. The star of my salad is arguably the crispy fried shallots, but the dressing is quite good too. If you haven't guessed, I'm focusing on shallots for this series of recipes.

With spring comes lots of different types of onions - green, chives, ramps, etc. Shallots are one of many, but they are the only ones that are purple! Of course, they don't uncover their beautiful light purple color until the skin is peeled away. This recipe calls not only for shallots, but also for a little red onion and chives. All other traditional wedge ingredients like iceberg lettuce, tomatoes, and blue cheese are included. Make this veggie wedge salad even if you aren't a vegetarian, it's quite tasty. Here's how...

Ingredients - Serves 4
Wedge Salad
1 Head Iceberg Lettuce, core & cut into quarters
1 C Cherry Tomatoes, halved
1/4 Small Red Onion, thinly sliced
4 oz. Crumbled Blue Cheese

Creamy Shallot Dressing
1 Shallot, finely chopped
1/2 C Plain Greek Yogurt
1/4 C Sour Cream
1/2 C Butter Milk
1 T Chives, chopped
1 T White Wine Vinegar
Kosher Salt
Black Pepper

Crispy Shallot Topping
Canola Oil, for frying
4 Shallots
2 T All-Purpose Flour
Smoked Salt (or Kosher)

Directions
Begin by heating a large skillet (suggest cast iron) filled halfway with oil to 350 degrees.

Make the dressing: Combine the shallot, yogurt, sour cream, butter milk, chives, and vinegar in a medium bowl. Whisk together and season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Make the crispy shallots: Slice the shallots into thin rings. Separate the rings and put them in a bowl with the flour. Gently toss to coat. Shake off any excess flour and put half of the shallots into the preheated oil. Fry the shallots until they are golden brown, about 5 minutes. Don't over cook, they will become bitter. Remove the crispy shallots to a paper towel lined plate and sprinkle with the smoked salt. Repeat until all of the shallots have been fried.

Build the salad: Put one iceberg wedge on a plate cut-side up. Top with some of the dressing. Then, add the tomatoes, red onion, and blue cheese. Finally top with the crispy shallots and more black pepper. Serve with extra dressing. Enjoy!

Extra Dirty Vodka Martini

vodka martini, shaken, not stirred

Just like James, James Bond, I prefer my martinis shaken, not stirred. I've also confessed to you in an earlier post that my first martini was indeed a dirty martini and I fell in love with it's briny flavor. I always order this drink extra dirty, so naturally my recipe is just that. One of the other things that I love about this martini in particular are the blue cheese stuffed olives that typically accompany it. Just thinking about the combination now makes my mouth water.

Usually when I post drink recipes, I tell you that the garnishes are optional. In this case I'm telling you it's not. If I order one of these when I'm out and it's served sans blue cheese stuffed olives I'm always a little bit disappointed. So, one extra dirty martini with blue cheese stuffed olives shaken, not stirred coming right up...

Ingredients - Makes 1 Drink
3 oz. Vodka (suggest Chopin)
1 1/2 oz. Blue Cheese Olive Brine
1/2 oz. Dry Vermouth
Garnish with 2-3 Blue Cheese Stuffed Olives

Directions
In a shaker filled with ice add the vodka, olive brine, and vermouth. Shake vigorously until well chilled, then strain into a chilled martini glass. Garnish with 2-3 blue cheese stuffed olives. Sip to enjoy!

Buffalo Shrimp Subs w/ Blue Cheese Sauce

moderation is key...

Sometimes you just have to satisfy that craving and nothing else can substitute. In this season of Lent and giving up anything and everything that could possibly be "bad" for you, some people lose perspective. They go crazy and cold turkey on all junk foods...nothing fried, no sweets, no alcohol, etc...and I'd be surprised if they make it 4 days let alone 40. So, let's be reasonable, sometimes you have a craving and you just have to satisfy it.

One of the things I crave from time to time is buffalo wing sauce. I love that tangy, spicy, orangeish-red sauce. One of my favorite things to make when I have this craving is buffalo style shrimp. So, for this post I've taken that idea and made it a meal. The addition of a sub bun (or you could substitute a wrap), toppings, and a blue cheese sauce completes my craving for something not so good for me. I won't call this "bad", but it's definitely not healthy for me. When you got a hankerin' satisfy it! Here's how to make this dish...

Ingredients - Serves 4
1 Box Frozen Breaded Popcorn Shrimp (suggest SeaPak)
1 T Butter
1/2 - 3/4 C Buffalo Wing Sauce
4 Sub Sandwich Buns
1/2 C Plain Greek Yogurt (light okay)
2 T Milk
1/4 C Mayo
1 T White Wine Vinegar
2 Dashes Worcestershire Sauce
1/2 tsp. Black Pepper
4 oz. Blue Cheese, crumbled
Optional Sub Toppings: Chopped Celery, Thinly Sliced Red Onion, Cilantro Leaves, Lettuce, and/or pickles

Directions
Preheat the oven according to package directions. Arrange the shrimp in a single layer on a baking sheet. Bake as directed.

As the shrimp cook, make the blue cheese sauce: Combine the yogurt, milk, mayo, vinegar, Worcestershire sauce, and pepper in a bowl. Whisk until combined and then add in the crumbled blue cheese. Stir to incorporate. Cover and refrigerate.

Prepare any toppings and toast the sub buns. Once the shrimp are cooked put them in a large bowl, add the butter and buffalo wing sauce, and toss to coat. Add more wing sauce as necessary to insure all of the shrimp are well coated - saucy!

Assemble the subs: Pile in the shrimp, add any desired toppings, and finish with the blue cheese sauce. Serve immediately! We enjoyed our subs with sweet potato waffle fries. All things in moderation, right?! Enjoy!

Baby Blue Cheese Ball

be a lover, not a hater...

There are some foods that we all just can't agree on. For example, I love mushrooms, but my husband can't stand even the sight of them. Cilantro is another one. I've heard some describe the taste as lemony soap. I on the other hand find it verdant and fresh and use it often in my recipes. I also think that blue cheese is one of those foods that people either really love or really hate. I'm a lover. So, for my next 3 posts you are either going to love them or hate them.

I was inspired to create this recipe from a cheese ball that my Aunt L has made many times and brought to family events. Her cheese ball recipe requires more ingredients than mine, but it's no more complex (both are quite simple to make). I've included her recipe here as well, see below:

The next time you are looking for an easy party appetizer try either one of these recipes. I highly doubt you will love one and hate the other. Here's how to make my version...

Ingredients - Serves 8
1 (8oz.) Block Cream Cheese
1 T Worcestershire Sauce
3 Green Onions, chopped
1 C (4oz.) Blue Cheese, crumbled
1 C (4oz.) Baby Swiss, shredded
Ground Black Pepper
1/4 C Flat Leaf Parsley, chopped
Assorted Crackers to serve

Directions
Allow the cream cheese to soften to room temperature, at least 1 hour. I suggest using full fat cream cheese for any cheese ball recipe as it holds together better. If you do use light, you may have to serve this in a bowl to keep it together.

Put the softened cream cheese and Worcestershire sauce in a mixing bowl. Beat with a hand mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula as needed. Then add the onions, blue, and Swiss cheeses to the bowl and stir together. Add a big pinch of pepper and mix well. Cover and refrigerate until able to form the mixture into a ball, about 2 hours.

Form the cheese ball and roll it in the chopped parley just before serving. Plate and serve with assorted crackers. I hope you love this recipe...let me know, leave a comment. Enjoy!

Chicken Roulades with Apples & Onions

apple of my eye

My husband works in public accounting and he is getting into planning season, which to me means he will be travelling during the week a lot more. He will be gone a day or more each week this month and next and while I enjoy doing my own thing, it can get old. He always tells me one of the reasons he doesn't like traveling is because he misses my home cooking.

Well, this meal was made for him. Thinly pounded out chicken breasts stuffed with melty blue cheese and topped with apples and onions - a square meal. I wanted to be sure to send him off this week with some of my good home cooking. Make this for the apple of your eye. Here's how...

Ingredients - Serves 4
4 Chicken Breasts
4oz. Blue Cheese Wedge
3 Medium Red Apples
1 Medium Vidalia Onion
2T Olive Oil
1T Fresh Thyme, leaves stripped
1C Apple Cider
Kosher Salt
Black Pepper

Directions
Begin by pounding out the chicken breasts to about 1/2 in. thickness. On a plastic cutting board, place one breast between 2 sheets of parchment paper and pound out with a meat mallet or rolling pin. Remove to a plate and repeat until all 4 breasts are done.

On a separate cutting board, slice the blue cheese into 1oz. portions, approx. 1/2 in. thick. Core the apples and slice into 1/4 in. thick pieces. Finally cut the onion into thin slices.

Next, roll the chicken. Lay a breast flat on the plastic cutting board, put 1oz. of blue cheese about 1 in. in from the side and roll tucking the edges in a bit, like a burrito. Secure the breast with toothpicks or kitchen twine. Repeat until all the breasts are rolled. Salt and pepper the outside of the chicken.

Preheat a high-sided skillet to med-high and add the olive oil. Once the oil is shiny add the chicken roulades and sear on each side for about 3 minutes. The breasts should be golden brown, but not cooked through. Remove to a plate.

Add the apples, onions, and thyme to the skillet and cook for about 5 minutes. The onions will begin to brown and the apples will soften. Add the cider. Salt & pepper to taste.

Reduce the heat to medium and return the chicken to the pan and cover. Cook for another 12-15 minutes, or until the chicken is cooked through. Remove the roulades to a cutting board and rest for a few minutes. Remove the toothpicks or twine then slice and serve topped with the apples and onions. I served ours with mashed potatoes...now that's a good home cooked meal. Enjoy!

Guy's Fries with "Blue-Sabi Sauce"

let's eat the town...NYC

 

My husband and I just returned from our summer vacation. We visited New York City! Neither of us have spent any real time there, so it was an adventure. I think we did everything possible, went to nearly every attraction, and we ate some delicious food along the way. We made it to Bobby Flay's Mesa Grill in Chelsea, Friedman's Lunch at Chelsea Market, Marseille a lovely French inspired restaurant, and Guy's American Kitchen & Bar owned by Guy Fieri, both of which are near Times Square.

While all of these places are HIGHLY recommended by us, I was inspired by the fries we had as an appetizer at Guy's restaurant. They were covered in wing sauce and served with a blue cheese wasabi dipping sauce. I couldn't help but notice that every color of my rainbow was represented...perfect for this second rainbow series! So, I've ventured to recreate these scrumptious fries for anyone to enjoy...we can't all live in NYC (however, there are SO many that do!). Here's how to make them...

Recipe - Serves 6-8
Hot Fries

2, 15oz Bags Frozen Plain Fries (such as Alexia Yukon Select)

1/2C Buffalo Wing Sauce
3 Green Onions (green parts only), sliced
Cooking Spray

"Blue-Sabi Sauce"
1/4C Sour Cream
1/2tsp. Wasabi Paste
2T Crumbled Blue Cheese
1/2tsp. Half & Half

Directions
Preheat the oven to 425 degrees. Line a sheet tray (or two) with foil and prepare with cooking spray. Arrange the fries in a single layer. Bake the fries for 30-35 minutes, flipping half way through. The fries should be extra crisp.

While the fries are baking, make the dipping sauce. In a small bowl combine the sour cream, wasabi paste, blue cheese, and half & half. Mix well and refrigerate until ready to serve. All of these ingredients can be modified, so add more or less of any as you desire.

Once the fries are baked, place them into a large bowl and add the wing sauce. Gently toss with tongs to coat the fries completely; add more wing sauce if needed. Move to a serving platter and top with the green onions. Serve immediately with the "Blue-Sabi Sauce". Enjoy a little bit of NYC Guy style!

Asparagus Rolls

asparagus in a blanket

My Aunt L has been making these asparagus rolls since I can remember. They are absolutely delicious. I never knew where the recipe came from until a couple of days ago.

She was volunteering at a center where donations were accepted. She was going through a box that had been brought in to decide what could be salvaged. The box contained an older lady's undergarments mostly, but at the bottom there were many hand-written recipes. She could hardly believe anyone would throw those away! So, she gathered them up and has been making this one in particular ever since.

Fresh, seasonal asparagus is wrapped in bread slathered with a blue and cream cheese mixture. Then baked to crispy perfection. This appetizer is absolutely a crowd pleas er and SO easy to make. Here's how...

Recipe - Serves 8
8oz. Cream Cheese, softened (light okay)
4oz. Blue Cheese, crumbled
20 Slices White Wheat Bread
20 Asparagus Spears, cleaned and trimmed
1C Butter, melted

Directions
Begin by mixing the softened cream cheese and crumbled blue cheese in a small bowl. Ensure the cheeses are well combined. Set aside.

Next prepare the bread: cut the crust off all 4 sides of each bread slice. Then, using a rolling pin, flatten each slice of bread.

Time to build the rolls: spread approximately 1T of the cheese mixture on one of the bread slices. Place an asparagus spear in the middle of the bread and roll. The cheese will help the bread stick together. Place the roll, seam-side down, on a sheet tray. Make the rest of the rolls. After all of the rolls have been made, submerge each roll into the melted butter and return to the sheet tray. Place the tray in the freezer for at least 15 minutes.

Preheat the oven to 375 degrees while the rolls firm up in the freezer. When ready, bake the rolls for 15 minutes. After the rolls are baked, move the rack to the top of the oven and broil on high for 1-2 minutes to brown the bread.

Allow the rolls to cool on the tray for a few minutes, then slice in half. Arrange the asparagus rolls on a platter and serve warm. They will be gone way before they cool off!