Blue Cheese Dressing

 

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

from AllRecipes

Make your salad perfect with this rich homemade blue cheese dressing recipe. It has a nicely balanced flavor, and a deliciously creamy, chunky texture.

Recipe by LUCKYME9

 

Updated on September 30, 2022

Prep Time:

 

10 mins

Total Time:

 

10 mins

Ingredients

• 2 ½ ounces blue cheese

• 3 tablespoons buttermilk

• 3 tablespoons sour cream

• 2 tablespoons mayonnaise

• 2 teaspoons white wine vinegar

• ¼ teaspoon sugar

• ⅛ teaspoon garlic powder

• salt and freshly ground black pepper

Directions

1. In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Note 

Whole milk may be used in place of buttermilk for a milder flavor. Dressing may be refrigerated in an air-tight container for up to two weeks.

Best Ever Bolognese Sauce

 Best Ever Bolognese Sauce - from Style Me Pretty

 

Prep Time

15 MINUTES

Cook Time

60 MINUTES

Total Time

75 MINUTES

 

INGREDIENTS

2 TBS olive oil	1/2 large onion, diced
3 cloves garlic, minced	1/2 cup carrots, diced
1 lb ground beef (or any combo of beef/pork/turkey)	1 cup red wine
1 cup vegetable broth	1 28 ounce can of san marzano crushed tomatoes
1/4 cup basil	2 TBS butter, divided into 1 TBS
2 Tbs Heavy Cream	1 tsp salt, plus more for adjustments
dash of pepper

INSTRUCTIONS

1.

Saute the onion and carrots for about 5 minutes until the onion starts to look a bit translucent. 

2.

Add the garlic and stir for about 1 minute, careful not to burn it. Bitter garlic is no good. 

3.

Add in the ground beef and and brown completely. Once browned, toss in your red wine and your veggie broth and cook down by about 1/2, about 10 minutes on medium high. 

4.

Add your tomatoes and salt cook over medium heat for 30 minutes to 1 hour. 

5.

Add in basil, butter and cream. Stir to incorporate and simmer on loooow for 10 minutes. You're done. You can always add a bit more salt/pepper if needed!

 

Chicken in Tarragon Sauce

Chicken in Tarragon Sauce - as seen on Williams Sonoma

Although tarragon had been used only sparingly in American kitchens until the 1950s, the popular French herb became the rage here in that decade, especially with chicken and fish and as a seasoning for white wine vinegar.
Ingredients:

4 boneless, skinless chicken breast halves

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

Salt and freshly ground pepper, to taste

3 Tbs. chopped shallot

1 Tbs. chopped fresh tarragon

1/2 cup heavy cream

Fresh lemon juice, to taste (optional)

Chopped fresh flat-leaf parsley for garnish
Directions:

Trim any excess fat from the chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between 2 sheets of waxed paper or plastic wrap. Using a rolling pin, flatten to an even thickness of about 1⁄2 inch.

In a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil. When hot, add the chicken, season with salt and pepper and sauté gently, turning once, until the chicken is golden and opaque throughout and the juices run clear when the meat is pierced with a knife, about 3 minutes per side. Transfer the chicken to a warmed plate and keep warm.

Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot and sauté, stirring, until translucent, 1 to 2 minutes. Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes. Season with salt and pepper and a squeeze of lemon juice. Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot. Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken. Sprinkle with parsley and serve immediately. Serves 4.

Adapted from Celebrating the Pleasures of Cooking by Chuck Williams (Time-Life Books, 1997).

Mar-a-Lago Pear Chutney - Oprah.com

Mar-a-Lago Pear Chutney - as seen on Oprah.com

Recipe courtesy of Jeff O'Neill

This pear chutney topping is the key to giving the Mar-a-Lago Turkey Burger that extra zing.

Ingredients:

Serves 6

• 1 Anjour pear , peeled and diced
• 1/2 tsp. sea salt
• 1 1/2 cups Major Grey's Chutney
• 1/4 cup dried currants or raisins

Preheat oven to 350°.

Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.

Cool and mix with the chutney and currants or raisins.

Sauteed Chicken in Mustard-Cream Sauce

Sauteed Chicken in Mustard-Cream Sauce - from Everyday Food by Martha Stewart (the book)

Serves 4

Prep Time 20 minutes

Total Time 20 minutes

• 4 boneless, skinless chicken breast halves (6 oz each)
• Coarse salt
• Fresh ground pepper
• 2 Tablespoons olive oil
• 1/4 c. dry white wine or chicken broth
• 1/2 c. heavy cream
• 2 Tablespoons Dijon mustard
• 1 teaspoon dried tarragon (or 1 Tablespoon chopped fresh)

1. Sprinkle each chicken breast towith 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken, saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour the wine into the hot skillet: cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

Recommended - serve with asparagus. Sauce can also be used over fish.

Chicken Tenders

Chicken Tenders
based largely upon Chicken Tenders with Honey Mustard from Martha Stewart


1/3 cup all-purpose flour
1 large egg, lightly beaten
coarse salt and ground pepper
4 cups crisp rice cereal (I do 3 cups)
(I add 1/2 cup corn meal)
2 tablespoons olive oil
1 1/2 pounds chicken tenders (tenderloins)

1. Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil (and corn meal) in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.

2. Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through. (Note: Sometimes it takes up to 10 or 15 minutes PER SIDE).



Hot sauce:
1/2 to 3/4 cup Crystal hot sauce
1 Tbsp vinegar
1 Tbsp butter

Heat all ingredients in small sauce pan until butter melts.



Creamy Honey Mustard:
1/2 cup reduced-fat sour cream
2 Tbsp Dijon mustard
1 Tbsp honey

In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.