Buffalo Crudités With Blue Cheese Dip Food

BUFFALO CAULIFLOWER WITH BLUE CHEESE DIP

Steps:

• Preheat the oven to 450°F.
• In a bowl, combine the cauliflower with just enough olive oil to lightly coat the cauliflower and toss. Sprinkle with kosher salt.
• Spread the cauliflower on a baking sheet and bake for 30 to 35 minutes or until browned, turning once.
• While the cauliflower roasts, make the buffalo sauce: Melt butter in a small saucepan. Add garlic. Stir together butter and garlic with hot sauce; remove from heat and set aside.
• If using, make the blue cheese dip: In a small bowl, combine yogurt, blue cheese crumbles, garlic powder, and salt & pepper.
• When the cauliflower is done, remove from the oven and mix with buffalo sauce to combine. Serve with blue cheese dip.

10-MINUTE BUFFALO SHRIMP WITH BLUE CHEESE DIP

Steps:

• In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
• In a shallow bowl, combine flour, salt and cayenne pepper.
• Add shrimp, tossing to coat.
• In a large skillet, heat oil, butter and hot sauce.
• Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
• Sprinkle blue cheese dip with parsley; serve with shrimp.
• Serve with carrot and celery sticks on side if desired.

WHITE CRUDITES WITH BLUE CHEESE DIP

Steps:

• Blue Cheese Dip: Puree 1/2 pound crumbled stilton cheese (rind removed), 1/2 cup mayonnaise and 2/3 cup sour cream in a food processor.
• Serve with:
• Green Apple: Slice and toss with lemon juice.
• Endive
• Candied Walnuts: Combine 1/2 cup confectioners' sugar, 1/4 teaspoon each apple pie spice and kosher salt, and a pinch of cayenne in a bowl. Cook 1 cup walnuts in boiling water, 3 minutes; drain and toss with the sugar mixture. Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until golden brown, about 10 minutes. Let cool completely.
• Jicama
• Cauliflower: Toss florets with olive oil, salt and red pepper flakes. Roast at 400 degrees F until golden, 12 to 15 minutes.
• Fennel

PANKO-CRUSTED CHICKEN AND CRUDITES WITH BLUE CHEESE DIP

Steps:

• Preheat the oven to 450 degrees F. Spray a small baking sheet generously with nonstick cooking spray.
• To make the dip, combine the buttermilk, sour cream and vinegar in a medium bowl. Add the blue cheese and mash with a fork, until blended. Season with salt and freshly cracked black pepper, to taste. Cover and refrigerate until ready to use.
• Season the chicken with salt and freshly cracked black pepper to taste. Lightly beat the egg white and water in a medium bowl. Combine the panko and cayenne on a sheet of waxed paper. Dip each tender into the egg whites, shaking off excess, and then roll into the panko to coat. Place the chicken on the baking sheet in 1 layer and generously spray with cooking spray. Bake on the top rack of the oven until the chicken is cooked through and golden brown, about 20 minutes. Serve with the dip and assorted crudites.

BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP

Steps:

• Have oil heated to 350 degrees F.
• Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
• Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
• When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
• To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

BUFFALO CRUDITéS WITH BLUE CHEESE DIP

Steps:

• Make the dip: In a small bowl, stir together the blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season to taste with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
• Just before serving, prepare the crudités: In a large bowl, stir together the hot sauce, olive oil and garlic until combined. Toss with vegetables until evenly coated. Serve with the dip.