CREAM CHEESE CHIVE BUTTER SPREAD
Add a twist of goodness with this unique cream cheese chive butter spread. Goes perfect on a lightly toasted focaccia bread or try it on baked potatoes.
Provided by Jettskitchen.com
Categories butters
Time 15m
Number Of Ingredients 4
Steps:
- In a medium-sized bowl combine cream cheese and butter (I find it easier to use a hand mixer).
- Slowly add Accent Enhancer and mixing until well blended.
- Stir in chives until well combined.
- Serve at room temperature and refrigerate any unused portions.
- Store in a Butter Bell Crock or airtight container.
GRILLED BURGERS WITH BLUE CHEESE SAUCE
These Grilled Burgers with Blue Cheese Sauce are made with ground beef, cooked on the BBQ until juicy and topped with a creamy topping!
Provided by Christine Rooney
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Heat grill to medium high heat.
- Form 2 lbs. of ground beef into 1/3 lb. patties. Once the patties are formed do not overwork them or they may become tough.
- Place the patties on a plate and sprinkle the first side with 1/2 tsp. each of garlic powder and onion powder and 1/4 tsp. kosher salt and pepper. Flip the burgers over and repeat with another 1/2 tsp. each of garlic powder and onion power and 1/4 tsp. salt and pepper.
- Place the burger patties on the direct heat and cook uncovered for 4-5 minutes on the first side. Flip once and cook uncovered for another 4-5 minutes on the second side.
- Move the burgers to the outside of the grill or over a more indirect heat, cover, and cook until the inside reaches desired done-ness. The safe internal temperature for ground beef is 160 degrees Fahrenheit (this may be checked using a meat thermometer).A general cooking guide:3-4 minutes for medium-rare4-5 minutes for medium7-8 minutes for well-done
- Combine 1/3 cup mayo, 1/3 cup sour cream, 2 Tbsp. lemon juice, 2 tsp. Worcestershire sauce, 1/4 tsp. garlic powder, and a pinch of kosher salt and pepper in a small bowl. Stir until completely combined using a fork or small whisk.
- Add 1/2 cup blue cheese crumbles and 1/3 cup fresh or dried chives (optional). Stir until combined.
- To serve: Place the cooked burgers on gluten free bun (or regular bun if not GF) along with veggies of choice (optional) and top with a generous drizzle of blue cheese sauce.
Nutrition Facts : Calories 652 kcal, ServingSize 2 cups, Carbohydrate 4 g, Protein 35 g, Fat 54 g, SaturatedFat 20 g, Cholesterol 153 mg, Sodium 630 mg, Fiber 1 g, Sugar 1 g
BLUE CHEESE AND CHIVE MASHED POTATOES
Make and share this Blue Cheese and Chive Mashed Potatoes recipe from Food.com.
Provided by Punky Julster
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and cut into chunks.
- Cook in boiling water for 15 to 20 minutes or until tender when pierced with a fork; drain well.
- Mash with a potato masher or mixer until smooth and stir in remaining ingredients.
- Return to stove and cook for a few minutes more until very hot.
Nutrition Facts : Calories 337.3, Fat 16.6, SaturatedFat 10.5, Cholesterol 43.2, Sodium 330.9, Carbohydrate 40.3, Fiber 5.1, Sugar 1.9, Protein 8.4
MACARONI AND BLUE CHEESE WITH CHIVES
Provided by Scott Simpson
Categories Milk/Cream Pasta Bake Kid-Friendly Blue Cheese Cheddar Spring Chive Bon Appétit Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain.
- Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).
- Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.
- Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve.
BLUE CHEESE AND CHIVE DRESSING
Categories Condiment/Spread Milk/Cream Food Processor No-Cook Cocktail Party Vegetarian Quick & Easy Salad Dressing Mayonnaise Blue Cheese Chive Parsley Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
Steps:
- Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth.
- Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
- Transfer to a bowl and stir in chives and pepper.
BLUE CHEESE AND CHIVE BUTTER (COOK'S ILLUSTRATED)
From Cooks Illustrated magazine, made to accompany beef tenderloin cooked in the CI method. I selected this flavored butter because the chives had just come up, harbinger of spring. It would be good on anything that you like with blue cheese.
Provided by duonyte
Categories Cheese
Time 10m
Yield 8 tbl
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium bowl.
Nutrition Facts : Calories 57.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.4, Sodium 111.2, Carbohydrate 0.2, Protein 1.2
BLUE CHEESE AND CHIVE BUTTER
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h10m
Yield about 26 tablespoons
Number Of Ingredients 5
Steps:
- Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the blue cheese, chopped chives, red pepper flakes and ground pepper. Mix until totally combined, scraping the sides as needed.
- Lay out a long piece of plastic wrap on top of a piece of aluminum foil and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap and foil over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic and foil to form a cohesive roll). Place the roll of butter into the fridge so it will harden, at least 1 hour, or into the freezer if you need to speed along the process.
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- What has some folks running for the hills attracts many foodies like no other lover: blue cheese. Add steak to the lineup and you have two elements that pair beautifully with wine as well as with each other. But since blue cheese’s “stinky feet” reputation proves difficult for some to overcome, measures can be taken to wean one’s way from resistance to tolerance to liking then loving. Perhaps haters can start with a dressing lightly flavored with blue cheese, then spread a creamy brie version (like Cambazola) on toasted, buttered bread. Next, Gorgonzola crumbles on crackers with prosciutto. Finally, full-on, hard blue cheese cut with butter on a New York strip steak.
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- Season steaks on both sides with salt and pepper. Heat a cast iron skillet over high heat. Add remaining 2 teaspoons butter and olive oil and swirl to mix. Add steaks and cook until done to your liking, about 3-4 minutes each side for medium-rare. Transfer steaks to a plate to rest at least 5 minutes before serving.
- Melt remaining teaspoon butter with canna-butter and stir in chives. Pout melted chive butter over cooked steaks, top with crumbled blue cheese, and serve with a good red wine, like many of those made in Valle de Guadalupe.
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Estimated Reading Time 4 minsTotal Time 35 mins
- Make the compound butter: Place the softened butter into the bowl of a stand mixer with the paddle attachment (if using a hand-held mixer, place butter into a mixing bowl) and beat until light and fluffy, 3-4 minutes. Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1-2 minutes.
- Crumble in the blue cheese and gently mix until it’s incorporated. It shouldn’t be perfectly smooth, there should be a few small flecks of cheese here or there. Taste for seasoning and add salt and pepper if desired.
- Place the butter in the center of a sheet of parchment paper, wax paper or plastic wrap. Form a log by rolling the bottom half of the paper over the butter (roll it back and forth a few times until it’s the thickness you want), then roll it all the way closed. Twist the ends to seal and tighten the log (you can tie them with twine if you like) and refrigerate until hardened, about two hours.
- Note: This recipe makes about 12 servings of the butter. The sealed roll will keep for 4-5 days in the refrigerator or up to 3 months frozen.
GRILLED STEAK WITH BLUE CHEESE AND CHIVE COMPOUND BUTTER ...
From castellocheese.com
- 1. Place the softened butter into the bowl of a stand mixer with the paddle attachment (if using a hand-held mixer, place butter into a mixing bowl) and beat until light and fluffy, 3 to 4 minutes.
- 2. Add chives, mustard, salt and pepper. 3. Beat on medium speed until everything is well mixed, 1 to 2 minutes. 4. Crumble in the Castello® Double Crème Blue and gently mix until it’s incorporated. 5. It shouldn’t be perfectly smooth, there should be a few small flecks of cheese here or there. 6. Taste for seasoning and add salt and pepper, if desired. 7. Place the butter in the center of a sheet of parchment paper, wax paper or plastic wrap. 8. Form a log by rolling the bottom half of the paper over the butter (roll it back and forth a few times until it’s the thickness you want), then roll it all the way closed. 9. Twist the ends to seal and tighten the log (you can tie them with twine if you like) and refrigerate until hardened, about two hours.
- Note: This recipe makes about 12 servings of the butter. The sealed roll will keep for 4 to 5 days in the refrigerator or up to 3 months frozen.
- 10. Prepare a charcoal or gas grill. If gas, preheat on high for at least 15 minutes ahead of time. 11. Remove steaks from the refrigerator 30 minutes before cooking so they come to room temperature. 12. Season them liberally with course salt and pepper on both sides. 13. Rub grill grates well with oil. Grill steaks until medium rare, about 3 to 4 minutes per side (or however you like them done). 14. Remove steaks and immediately top each with a slice of blue cheese compound butter. 15. Let it melt for 5 to 7 minutes as the steaks rest. Serve with Balsamic Roasted Red Onions with Thyme. 16. Recipe courtesy of Nerds With Knives.
GRILLED STEAK WITH BLUE CHEESE AND CHIVE COMPOUND BUTTER ...
From castellocheese.com
- Place the softened butter into the bowl of a stand mixer with the paddle attachment (if using a hand-held mixer, place butter into a mixing bowl) and beat until light and fluffy, 3 to 4 minutes.
- Add chives, mustard, salt and pepper. Beat on medium speed until everything is well mixed, 1 to 2 minutes.
- Crumble in the Castello Extra Creamy Danish Blue cheese and gently mix until it’s incorporated.
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