BLUE CHEESE GARLIC BREAD
This is an irresistible way to dress up an ordinary loaf of bread. Serve slices as an appetizer or with a meal. -Kevalyn Henderson, Hayward, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first 5 ingredients. Cut into bread to make 1-in.-thick slices, but don't cut all the way through, leaving slices attached at the bottom. Spread cheese mixture between slices. , Wrap loaf in a large piece of heavy-duty foil (about 28x18 in.). Fold foil around bread and seal tightly. Bake at 350° until heated through, about 20 minutes. Serve warm.
Nutrition Facts : Calories 250 calories, Fat 14g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 546mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
BUFFALO CHICKEN-STUFFED GARLIC BREAD
Imagine a marriage that joins the best qualities of a chicken Parmesan sandwich with the best qualities of Buffalo chicken, then wraps them up together in a toasty, garlicky, crusty package.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Tear off 2 pieces of foil about 12 inches longer than the baguette and stack on top of each other.
- Cut the chicken crosswise into 4 equal pieces. Set up a breading station with 3 shallow dishes: Stir together the flour and 1 teaspoon salt in the first dish; beat the egg and 3 tablespoons of the hot sauce in the second dish and add the breadcrumbs to the third dish. Coat each strip of chicken first in the flour, then dip in the egg mixture, letting any excess drip off. Then press into the breadcrumbs. Transfer to a plate.
- Line a second plate with a paper towel. Heat the oil in a large skillet over medium heat until a piece of the breading sizzles when added. Add the breaded chicken to the oil, making sure the pieces don't touch. Fry until golden brown on both sides, 2 to 3 minutes per side. Remove to the lined plate.
- Cut the baguette into 4 equal pieces (about the same length as the chicken pieces). Use a paring knife to hollow out the insides of each piece of baguette.
- Lay a piece of chicken on top of a slice of mozzarella and dash with a little more hot sauce if desired. Wrap the cheese around the chicken and stuff inside one of the baguette pieces. Repeat with the remaining chicken, cheese, hot sauce (if using) and bread pieces. Slice each stuffed baguette piece into thirds and arrange them together tightly on top of the foil.
- Put the butter, garlic and remaining 1 tablespoon hot sauce in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the butter is melted. Pour the mixture over the top of the baguette pieces and fold the foil over to enclose the baguette.
- Bake until the chicken is cooked through, the cheese is melted and the top of the bread is starting to turn brown, 30 to 35 minutes. Transfer the foil pack to a cutting board and unwrap. Serve with carrots, celery, hot sauce and blue cheese dressing on the side.
BLUE CHEESE GARLIC BREAD
Saw this in a Holiday cookbook and just had to jot it down. I love blue cheese and garlic so I knew it would be a winning combination. I use my Whole Wheat French Bread Recipe #102132 for the bread. When I don't have chives available, I use 1/4 tsp. onion powder. Excellent with spaghetti!
Provided by Marg CaymanDesigns
Categories Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients.
- Cut bread into 1-inch-thick slices, but not all the way through, leaving slices attached at the bottom.
- Spread cheese mixture between slices. Wrap loaf in a large piece of heavy-duty foil (about 28 inches x 18 inches). Fold foil around bread and seal tightly.
- Bake at 350°F for 20 minutes or until heated through. Serve warm.
STUFFED ROASTED GARLIC PASTE AND BLUE CHEESE HAMBURGERS
Provided by Michael Chiarello : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce patties) by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a teaspoon of garlic paste in the middle of each patty and add a little chunk of blue cheese tucked right on top of the garlic paste. Add a good twist of black pepper. Take another 3 ounce scoop of meat, make it flat in your hand and place right on top of the other half.
- Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill.
- Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
- Place the burger in the bread, and top with your favorite condiments.
- Preheat the oven to 375 degrees F.
- Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.
- Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool.
- When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.
SPINACH AND BLUE CHEESE-STUFFED FLANK STEAK
I'm always looking for great recipes and experiment alot. Every once in awhile, I discover one that just cries out to be shared. The following is just such a recipe. It really is very easy, but the flavor and presentation is quite "gourmet". My wife and I had it for dinner last night with nothing more than a side dish of herbed and garlic scalloped potatoes and a nice bottle of Pinot Noir. It was YUMMY!!
Provided by NICK SUHADOLNIK
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the thawed spinach in the center of a kitchen towel. Holding the towel over the sink, twist it to squeeze excess water out of the spinach.
- Open the towel and place the spinach in a food processor, along with the pine nuts, blue cheese, and garlic. Pulse until the ingredients form a thick paste.
- Place the flank steak flat on a work surface and using your fingers and/or a silicone spatula, spread the spinach and cheese mixture evenly over the entire steak.
- Roll the steak into a cylinder and, using kitchen twine, tie the roll securely about every two inches.
- Mix one tablespoons olive oil with seasoning salt, pepper and liquid smoke. Brush mixture over the whole outer surface of the steak roll.
- In a large, deep skillet over medium-high, heat the remaining oil. Add the steak roll and sear one side for about 1 1/2 minutes. Use tongs to rotate the roll 1/4 turn, searing for another 1 1/2 minutes. Continue until all sides are seared.
- Transfer the roll to a rack, place on a baking sheet or pan and place in oven to roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the center of the roll reads 140 degrees F.
- Remove from oven, let stand for 5 minutes. Slice, serve, and enjoy!
Nutrition Facts : Calories 527.7, Fat 38.3, SaturatedFat 12.3, Cholesterol 79.4, Sodium 525.8, Carbohydrate 6.7, Fiber 2.7, Sugar 1.2, Protein 40.8
BLUE CHEESE STUFFED CHICKEN BREASTS
for those cooking on the run: easy and delicious chicken. honestly, blue cheese and chicken is such a tantalizing combination.!
Provided by Izzy Knight
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- preheat 375 oven.
- mix apricots, parsley, garlic and cheese in small bowl.
- loosen the skin of chicken breasts and stuff cheese mixture underneath (don't worry, a small rip won't ruin the dish:o).
- press the skin down.
- wrap each breast half with 2 slices of bacon.
- with sprigs of thyme.
- butter/spray baking dish.
- bake about 40 minutes.
- voila!
Nutrition Facts : Calories 509.9, Fat 35.5, SaturatedFat 14, Cholesterol 98.5, Sodium 823.4, Carbohydrate 20.9, Fiber 2.3, Sugar 16.2, Protein 27.7
BLUE CHEESE & GARLIC STUFFED MUSHROOMS
Yummy! These are so good. Excellent served with as an appetizer and also especially good served with your favorite steak. * Can substitute gorgonzola cheese.
Provided by Stacie Lora
Categories < 60 Mins
Time 40m
Yield 24 Mushrooms, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Remove stems from mushrooms; chop finely and set aside.
- In a large frying pan over medium heat, melt butter.
- Add chopped mushroom stems, onions, and garlic.
- Saute approximately 5 to 6 minutes or until onions are translucent.
- Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port.
- Stir until cheeses are melted and well blended.
- Remove from heat.
- Season to taste with salt and pepper.
- Spoon cheese mixture into the mushroom caps, filling generously.
- Place stuffed mushroom caps on a baking sheet with sides.
- Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted.
- Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.
Nutrition Facts : Calories 63.4, Fat 5.6, SaturatedFat 3.5, Cholesterol 16.3, Sodium 79.1, Carbohydrate 1.7, Fiber 0.3, Sugar 0.6, Protein 2.1
PORTABELLAS STUFFED WITH SPINACH AND BLUE CHEESE
I had these as an appetizer at the Blue Grotto restaurant in Daytona Beach. My DH and I loved them, so I have attempted to recreate the recipe.
Provided by cookin mimi
Categories < 60 Mins
Time 45m
Yield 4 mushrooms, 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms and chop.
- Bake portabella caps for about 10 minutes in 400 degree oven.
- Remove and cool.
- Saute onions and garlic in 1T oil until onions are translucent.
- Add spinach to onions and garlic and saute until spinach is wilted.
- Spoon this mixture into portabella caps.
- Sprinkle blue cheese on top
- Bake 15 minutes at 400 degrees.
- Mix remaining olive oil and balsamic vinegar.
- Drizzle over the cooked portabellas and serve.
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5/5 (2)Total Time 50 minsCategory Appetizer, BreadCalories 735 per serving
- Lay 2 pieces of foil (~2-ft in length each) on a bake sheet perpendicular to each other (forming an X). Place the bread life in the center intersection of the foil.
- Slice the bread into 1-inch slices but don't cut all the way through the bottom. Turn the bread 90 degrees and repeat so you end up with cubed pieces to pull and eat once the bread is done.
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