Type what you have

Ingredients

• ✓ blue cheese
• endive
• dried cranberry
• walnut
• balsamic vinegar

Instructions

1. 1 Arrange endive leaves on a serving tray.
2. 2 Combine blue cheese, cranberries, and walnuts in a bowl; spoon a small amount in each leaf. Drizzle with balsamic vinegar.

By Lisa McDowell Hackett

Ingredients

• ✓ blue cheese
• butter
• dill
• corn

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butter and dill in a small bowl to form a paste; rub on each ear of corn. Wrap each ear individually in aluminum foil; arrange on a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Transfer baking sheet to a heat-proof surface; carefully open each packet. Sprinkle corn with blue cheese.
4. 4 Bake corn in the preheated oven until cheese is melted, about 5 minutes.

By Chef Mo

Ingredients

• ✓ blue cheese
• portobello mushroom
• soy sauce
• black pepper

Instructions

1. 1 Preheat oven or toaster oven to 425 degrees F (220 degrees C).
2. 2 Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
3. 3 Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

By Dianne

Ingredients

• ✓ blue cheese
• baby red potato
• salt
• bacon
• green onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
3. 3 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease.
4. 4 Grease a baking sheet with a small amount of the bacon grease and place potatoes on the sheet. Smash potatoes with the bottom of a glass, then brush with more bacon grease. Repeat once more (smashing/brushing). Lightly salt potatoes.
5. 5 Roast potatoes in the preheated oven until crispy, about 15 minutes. Top with blue cheese and crumbled bacon. Bake until cheese is melted, about 5 more minutes.
6. 6 Top with green onions and serve.

By Jessica E Wilson

Ingredients

• ✓ blue cheese
• olive oil
• zucchini
• garlic
• fire roasted chopped tomato

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Place the zucchini and garlic in the skillet, cover. Cook until zucchini is just tender, about 5 minutes. Stir in tomatoes; heat until warmed through. Remove from heat; sprinkle immediately with blue cheese. Cover, and allow cheese to soften before serving.

By KLSobo

Ingredients

• ✓ blue cheese
• butter
• thyme
• salt
• black pepper
• filet mignon steak
• canola oil

Instructions

1. 1 Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Brush steaks with oil and season with salt and pepper.
4. 4 Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
5. 5 Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.

By Frozen Meals

Ingredients

• ✓ blue cheese
• butter
• beef top sirloin steak
• salt
• black pepper
• liquid smoke
• garlic

Instructions

1. 1 Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
2. 2 Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
3. 3 Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
4. 4 Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
5. 5 Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.

By Arizona Desert Flower

Ingredients

• ✓ blue cheese
• pizza crust
• chicken breast
• buffalo wing sauce
• buffalo wing sauce
• celery
• mozzarella cheese

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place pizza crust on the prepared baking sheet.
3. 3 Mix chicken and 3 tablespoons wing sauce together in a bowl until evenly coated.
4. 4 Spread 1/2 cup wing sauce on the pizza crust; top with blue cheese, chicken mixture, and celery. Cover pizza with mozzarella cheese.
5. 5 Bake in the preheated oven until pizza is cooked through and cheese is bubbling, about 12 minutes. Cool pizza about 5 minutes before cutting into squares.

By Saveur

Ingredients

• ✓ blue cheese
• pear
• cream cheese
• french baguette
• walnut
• mint
• black pepper
• honey

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.
2. 2 Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.
3. 3 Cut blue cheese slices into 8 equal pieces.
4. 4 Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.

By babyshowerideas4u

Ingredients

• ✓ blue cheese
• ground turkey
• mushroom
• onion
• soy sauce
• kosher salt
• black pepper

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper. Form into 4 burger patties.
3. 3 Lightly oil the grill grate. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done. Top with blue cheese during the last few minutes.

By Trish M

Ingredients

• ✓ blue cheese
• ground beef
• bread crumb
• egg
• onion
• black pepper
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
2. 2 Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan.
3. 3 Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By sandra

Ingredients

• ✓ blue cheese
• bacon
• olive oil
• onion
• garlic
• mayonnaise
• black pepper

Instructions

1. 1 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a plate lined with paper towels. Crumble the bacon once cooled enough to handle.
2. 2 Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes; transfer to a bowl. Add the crumbled bacon, light mayonnaise, blue cheese, and black pepper to the onion and garlic; stir to combine.

By Christina

Ingredients

• ✓ blue cheese
• spaghetti squash
• cream cheese
• buffalo wing sauce
• chicken breast
• ranch dressing
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
2. 2 Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
3. 3 Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

By Julia Kent

Ingredients

• ✓ blue cheese
• olive oil
• white balsamic vinegar
• dijon mustard
• salt
• pepper
• radicchio
• pistachio nut

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
3. 3 Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
4. 4 Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.

By France Cevallos

Ingredients

• ✓ blue cheese
• vegetable oil
• lemon juice
• white wine vinegar
• garlic
• seasoning salt
• sugar
• mustard
• hot sauce
• mushroom

Instructions

1. 1 In a medium bowl, mix together the blue cheese, vegetable oil, lemon juice, white wine vinegar, garlic, seasoning salt, white sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.

By Michelle

Ingredients

• ✓ blue cheese
• button mushroom
• olive oil
• butter
• garlic
• basil
• salt
• black pepper

Instructions

1. 1 Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
2. 2 Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

By BudsGurls

Ingredients

• ✓ blue cheese
• aluminum foil
• bacon
• naan flatbread
• gruyere cheese
• red onion
• blueberry
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
3. 3 Sprinkle naan flatbreads with 1/2 of the Gruyere cheese, leaving 1/2 inch border at the edges. Sprinkle with blue cheese and red onion and place on the prepared baking sheet.
4. 4 Bake until flatbreads begin to brown, 7 to 9 minutes. Remove from the oven and sprinkle with blueberries, bacon, and the remaining Gruyere. Bake until the cheese has melted and the flatbreads are golden brown, about 2 minutes. Top with sliced basil and black pepper. Serve immediately.

By lutzflcat

Ingredients

• ✓ blue cheese
• mustard
• balsamic vinegar
• olive oil
• apple
• pear
• cranberry
• mixed baby greens
• walnut

Instructions

1. 1 Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
2. 2 Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.

By Lisawas

Ingredients

• ✓ blue cheese
• ground buffalo
• salt
• black pepper
• whole wheat hamburger bun
• mayonnaise
• bibb lettuce
• red onion
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.
3. 3 Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.

By Jenn T.

Ingredients

• ✓ blue cheese
• bacon
• zucchini
• red onion
• salt
• tomato
• basil
• black pepper

Instructions

1. 1 Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
2. 2 Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.

By Doug G

Ingredients

• ✓ blue cheese
• white sugar
• onion
• celery salt
• red cabbage
• cider vinegar
• olive oil
• black pepper
• almond

Instructions

1. 1 Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
2. 2 Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

By The Sea Salt

Ingredients

• ✓ blue cheese
• half-and-half
• chicken breast
• cream of chicken soup
• carrot
• celery
• potato
• sour cream
• hot pepper sauce

Instructions

1. 1 Combine half-and-half, chicken, soup, carrots, celery, potatoes, sour cream, and hot sauce in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. Stir in blue cheese after 5 hours.

By Greg Amirault

Ingredients

• ✓ blue cheese
• egg
• milk
• all-purpose flour
• vegetable oil
• salt
• cayenne pepper
• butter
• vegetable oil cooking spray

Instructions

1. 1 Whisk eggs, milk, flour, oil, salt, and cayenne together in a large measuring cup or mixing bowl just until blended.
2. 2 Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
3. 3 Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
4. 4 Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
5. 5 Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, 30 to 35 minutes.
6. 6 Poke each popover with a knife to allow steam to escape. Serve hot.

By John Mitzewich

Ingredients

• ✓ blue cheese
• pita bread
• tomato sauce
• black olive
• pimento pepper
• tomato
• mozzarella cheese
• basil
• oregano
• coriander seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Warm pitas in a microwave until soft, about 1 minute. Lightly spread tomato sauce on each pita, pressing to flatten while spreading. Sprinkle each pita with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano, and coriander.
3. 3 Arrange prepared pitas on a large baking sheet and place in the preheated oven until the pita bread has reached desired crispness, about 8 minutes. Serve whole or cut into slices.

By DENVERCHERYL

Ingredients

• ✓ blue cheese
• ground beef
• jalapeno pepper
• onion powder
• garlic powder
• tamari
• soy sauce
• salt
• swiss cheese
• hamburger bun

Instructions

1. 1 Preheat a grill for high heat.
2. 2 In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties.
3. 3 Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.

By MRSTEWART

Ingredients

• ✓ blue cheese
• cooking spray
• bacon
• mushroom
• butter
• onion
• garlic
• bread crumb
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a small baking dish with cooking spray; set aside.
2. 2 Cook bacon strips in a large skillet over medium heat until crispy. Drain on paper towels; leave drippings in the skillet.
3. 3 Remove stems from mushrooms; chop stems and set caps aside. Heat butter with drippings in the skillet until melted; stir in mushroom stems, onion, and garlic. Cook, stirring frequently, until onion caramelizes, 15 to 20 minutes; transfer to a blender.
4. 4 Add bacon, bread crumbs, blue cheese, and cream cheese to the blender; pulse until combined. Stuff cheese mixture into mushroom caps; place in the prepared baking dish.
5. 5 Bake in the preheated oven until bubbly and lightly browned, 10 to 15 minutes.

By Maggie Lopez

Ingredients

• ✓ blue cheese
• beet
• butter
• onion
• microgreen
• pecan
• olive oil
• balsamic vinegar
• dijon mustard
• honey

Instructions

1. 1 Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
2. 2 Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
3. 3 Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
4. 4 Roast in the preheated oven until beets are dark in color and almost fork-tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
5. 5 Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
6. 6 Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
7. 7 Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

By Susan Elane Berry

Ingredients

• ✓ blue cheese
• cooking spray
• acorn squash
• olive oil
• salt
• black pepper
• honey
• cinnamon
• green onion
• almond

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
2. 2 Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
3. 3 Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.

By Culinary Envy

Ingredients

• ✓ blue cheese
• olive oil
• onion
• red bell pepper
• balsamic vinegar
• salt
• pepper
• tilapia fillet
• olive oil
• salad green

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until onion is tender and golden and bell pepper is slightly soft, about 10 minutes. Stir in balsamic vinegar; season with salt and black pepper.
3. 3 Rub tilapia fillets with 2 teaspoons olive oil; season with salt and black pepper. Place fillets in a small baking dish; top with balsamic-onion mixture. Sprinkle with blue cheese.
4. 4 Bake in the preheated oven until tilapia flakes easily with a fork; serve on salad greens.

By Will Wohler

Ingredients

• ✓ blue cheese
• spaghetti squash
• olive oil
• salt
• black pepper
• bacon
• mushroom
• garlic
• spinach
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut and remove stem from spaghetti squash using a sharp knife. Cut squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Place on the lined baking sheet.
3. 3 Bake in the preheated oven until soft, about 45 minutes. Scrape cooked flesh out into a bowl and set aside. Return spaghetti squash shells to the baking sheet. Leave the oven on.
4. 4 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain on paper towels.
5. 5 Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add spinach and cooked bacon; stir until spinach is wilted, 2 to 3 minutes. Remove mixture from the skillet and add to squash flesh. Mix in sour cream, salt, and pepper; stir until filling is evenly combined.
6. 6 Spoon filling back into squash shells. Sprinkle each squash half with 1 tablespoon blue cheese. Return to the oven and bake until cheese is melted and squash is heated through, 4 to 5 minutes.

By France Cevallos