Type what you have

Ingredients

• ✓ blue cheese
• sweet onion

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
3. 3 Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.

By SHARON1026

Ingredients

• ✓ blue cheese
• truffle oil
• garlic
• mayonnaise
• salt

Instructions

1. 1 Combine blue cheese, truffle oil, and garlic in a small microwave-safe bowl. Heat in the microwave until cheese has melted, 30 seconds to 1 minute, being careful that cheese doesn't burn.
2. 2 Mix in mayonnaise and salt until fully blended.

By Erin

Ingredients

• ✓ blue cheese
• sour cream
• cayenne pepper sauce
• white meat chicken spread

Instructions

1. 1 Combine all ingredients until well blended.
2. 2 Serve with assorted vegetables or crackers.
3. 3 If preferred served hot, bake in oven at 350 degrees F until bubbling.

By Underwood

Ingredients

• ✓ blue cheese
• cream cheese
• egg
• bread crumb
• chicken breast
• white rice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
3. 3 Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
4. 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

By Elizabeth Saben

Ingredients

• ✓ blue cheese
• ground beef
• onion
• bread crumb
• spinach
• egg
• worcestershire sauce

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray.
2. 2 Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan.
3. 3 Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By drbiffswife

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
• butter
• pork chop
• black pepper
• garlic powder
• whipping cream

Instructions

1. 1 Melt butter in a large skillet over medium heat. Season pork chops with black pepper and garlic powder. Fry chops in butter until no longer pink and the juices run clear, 20 to 25 minutes. Turn occasionally to brown evenly.
2. 2 Remove chops to a plate and keep warm. Stir whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

By Toni

Ingredients

• ✓ blue cheese
• ground chicken
• chicken wing sauce
• blue cheese dressing
• carrot
• celery

Instructions

1. 1 Mix ground chicken and 1 cup wing sauce together in a bowl. Shape the mixture into 10 thin patties. Spread 1 package crumbled blue cheese over the center of 5 patties. Cap with the remaining 5 patties to seal in the blue cheese.
2. 2 Cook patties until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Combine the remaining 3/4 cup wing sauce, the remaining 1 package crumbled blue cheese, and blue cheese dressing in a bowl. Spread over the cooked patties. Top burgers with carrots and celery.

By JohnH

Ingredients

• ✓ blue cheese
• ground chicken
• bread crumb
• egg
• onion
• buffalo wing sauce
• hamburger bun

Instructions

1. 1 Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. 3 Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.

By Mark Baranowski

Ingredients

• ✓ blue cheese
• green bean
• olive oil
• garlic
• oregano
• thyme
• salt

Instructions

1. 1 Combine beans, olive oil, garlic, oregano, thyme, and salt in a microwave-safe dish.
2. 2 Cover and cook in the microwave on high, stirring twice, until beans are tender, 7 to 9 minutes. Stir in blue cheese. Serve immediately.

By judy2304

Ingredients

• ✓ blue cheese
• brussels sprout
• butter
• salt
• black pepper
• lemon juice
• pine nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
3. 3 Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.

By britishcolumbiagirl

Ingredients

• ✓ blue cheese
• chive
• olive oil
• arugula
• prosciutto
• pear
• balsamic vinegar glaze

Instructions

1. 1 Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
2. 2 Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
3. 3 Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
4. 4 Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

By Julie Racine

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
• olive oil
• chicken breast
• garlic powder
• cream cheese
• blue cheese salad dressing
• buffalo wing sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium heat. Saute chicken in the hot oil with garlic powder until no longer pink in the center and juices run clear, 5 to 8 minutes.
3. 3 Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
4. 4 Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
5. 5 Bake in the preheated oven until heated through and cheese is melted, about 25 minutes. Remove from the oven and let rest for 2 to 3 minutes; stir to mix ingredients.

By hontsl

Ingredients

• ✓ blue cheese
• egg
• chicken
• panko bread crumb
• buffalo wing sauce
• celery
• carrot
• vegetable oil

Instructions

1. 1 Whisk egg in a large mixing bowl. Add chicken, bread crumbs, wing sauce, celery, blue cheese, and carrot. Mix well until evenly combined.
2. 2 Form mixture into 6 patties and place on a baking sheet. Freeze until firm, about 30 minutes.
3. 3 Heat oil in a large skillet over medium-high heat. Add fritters and cook, undisturbed, about 5 minutes. Carefully flip fritters and cook for 5 minutes more. Transfer patties to a paper towel-lined plate. Repeat with any remaining fritters.

By Soup Loving Nicole

Ingredients

• ✓ blue cheese
• ground beef
• chive
• salt
• worcestershire sauce
• black pepper
• mustard
• hot pepper sauce
• hamburger bun

Instructions

1. 1 Mix ground beef, chives, blue cheese, salt, Worcestershire sauce, pepper, mustard, and hot pepper sauce together in a large bowl until well combined. Cover and refrigerate for 2 hours.
2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove beef mixture from the refrigerator; form into 12 patties.
4. 4 Cook patties on the preheated grill until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 5 minutes per side. Serve on hamburger buns.

By QUIKSMYLE

Ingredients

• ✓ blue cheese
• rigatoni pasta
• milk
• cream cheese
• buffalo wing sauce
• garlic powder
• paprika
• black pepper
• chicken breast

Instructions

1. 1 Bring a large pot of water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, combine milk, blue cheese, and cream cheese in a large skillet over medium-high heat. Cook, stirring frequently, until cheeses melt, about 5 minutes.
3. 3 Drain pasta into a colander; reserve about 1/4 cup cooking liquid and pour into the sauce. Add Buffalo sauce, garlic powder, paprika, and black pepper and stir until smooth. Mix in the pasta and chicken and heat until chicken is warmed through, 2 to 3 minutes.

By Angelahk

Ingredients

• ✓ blue cheese
• beef tenderloin
• teriyaki sauce
• red wine
• garlic
• sour cream
• mayonnaise
• worcestershire sauce

Instructions

1. 1 Place beef tenderloin in a shallow dish. Combine teriyaki sauce, wine, and garlic in a small bowl; pour over tenderloin. Let marinate in the refrigerator for 30 minutes.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Remove tenderloin from marinade and place on a broiler pan. Discard marinade.
4. 4 Cook in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue cooking to desired doneness, 30 to 40 more minutes. An instant-read thermometer inserted into the center of tenderloin should read at least 145 degrees F (63 degrees C) for medium doneness. Let tenderloin rest while you make sauce.
5. 5 Make sauce: Combine blue cheese, sour cream, mayonnaise, and Worcestershire sauce in a saucepan over low heat; stir until smooth.
6. 6 Serve sauce over sliced tenderloin.

By J Miller

Ingredients

• ✓ blue cheese
• coleslaw mix
• red grape
• carrot
• mayonnaise
• mustard
• white sugar
• cider vinegar

Instructions

1. 1 In a large bowl, whisk together the mayonnaise, mustard, cheese, sugar and vinegar. Add the coleslaw mix, grapes and carrots and stir until evenly coated. Chill until serving.

By Sara

Ingredients

• ✓ blue cheese
• chicken breast tenderloin
• mayonnaise
• sour cream
• buffalo sauce
• bacon
• green onion
• jalapeno pepper

Instructions

1. 1 Dice cooked chicken tenders. Transfer to a large bowl and add mayonnaise, sour cream, Buffalo sauce, blue cheese, bacon, green onions, and jalapeno. Stir to combine.
2. 2 Allow to come together/thicken in the refrigerator for 1 hour before serving.

By sweetkness

Ingredients

• ✓ blue cheese
• hoisin sauce
• brown sugar
• rice vinegar
• garlic
• sweet chili sauce
• ginger root
• beef skirt steak

Instructions

1. 1 Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
2. 2 Remove steak from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).

By Nesto

Ingredients

• ✓ blue cheese
• chicken
• hot sauce
• ranch dressing
• macaroni and cheese mix
• margarine
• milk
• celery

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.
3. 3 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.
4. 4 Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.
5. 5 Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.

By Mknepp511

Ingredients

• ✓ blue cheese
• cauliflower pizza crust
• ranch salad dressing
• chicken
• buffalo wing sauce
• cheddar cheese
• bacon
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place cauliflower pizza crust onto a baking sheet or baking steel. Spread ranch dressing evenly over the crust.
3. 3 Combine shredded chicken and Buffalo sauce in a small bowl; mix to combine, and place on top of dressing. Top with shredded Cheddar cheese, bacon, and green onions. Add blue cheese.
4. 4 Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.

By Christina

Ingredients

• ✓ blue cheese
• celery
• carrot
• buttermilk
• red wine vinegar
• worcestershire sauce
• celery seed
• salt
• chicken thigh
• buffalo wing sauce

Instructions

1. 1 Combine celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire, celery seed, and salt in a bowl. Set aside.
2. 2 Place chicken thighs into a bowl and coat with 3/4 cup wing sauce.
3. 3 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
4. 4 Grill chicken on the preheated grill for 6 minutes. Flip, and grill for 6 more minutes. Brush thighs with remaining 1/4 cup wing sauce and grill until chicken is no longer pink at the bone and the juices run clear, about 2 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a plate and serve with blue cheese slaw.

By Soup Loving Nicole

Ingredients

• ✓ blue cheese
• purple cabbage
• carrot
• cranberry
• onion
• parsley
• balsamic vinaigrette salad dressing
• lemon juice
• sunflower seed

Instructions

1. 1 Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.

By Dottie

Ingredients

• ✓ blue cheese
• pork loin chop
• bacon
• chive
• garlic salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
2. 2 In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
3. 3 Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

By DOMMECHEF

Ingredients

• ✓ blue cheese
• chicken thigh
• salt
• butter
• hot sauce
• water
• celery
• cayenne pepper
• baguette
• butter
• butter

Instructions

1. 1 Heat a dry saucepan over high heat. Place thighs skin-side down in the hot pan and cook until skin is browned, seasoning generously with salt, about 5 minutes. Turn thighs over once skin no longer sticks to the pan. Add butter, Louisiana hot sauce, and water. Toss thighs around to stir the sauce until butter is melted.
2. 2 Reduce heat to low, cover, and simmer until meat can be easily pulled from the bone, about 1 1/2 hours. Remove from heat and break meat up into smaller pieces using tongs, stirring it into the sauce. Let mixture cool to room temperature, at least 20 minutes.
3. 3 Transfer meat to a mixing bowl, shredding it into smaller pieces. Discard bones, cartilage, and skin.
4. 4 Bring the sauce in the pan to a boil over medium-high heat. Let reduce until slightly thickened, about 2 minutes. Pour sauce into the bowl of chicken meat and mix thoroughly. Taste for seasoning; add salt, cayenne, and hot sauce as needed. Add celery and mix one last time.
5. 5 Pack chicken mixture into a pint-sized jar or crock, and top with a spoonful of hot sauce if desired, and seal jar. Refrigerate until ready to serve. Remove from fridge 30 minutes before service to allow spread to warm up a bit.
6. 6 Preheat the oven to 350 degrees F (175 degrees C) in the meantime. Arrange baguette slices on a baking sheet. Brush tops generously with butter.
7. 7 Bake in the preheated oven until edges start to turn golden brown, about 20 minutes.
8. 8 Meanwhile, smear butter and blue cheese together in a small bowl until combined.
9. 9 Remove toasted baguette slices and let cool slightly, leaving the oven on. Spread blue cheese spread on top, then continue baking crostini until golden brown and crispy, 10 to 12 minutes. Serve with the Buffalo chicken spread.

By John Mitzewich