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I had two wedges of blue cheese in the refrigerator, that were starting to smell a bit fragrant, even by moldy cheese standards. So, I found these awesome, flavorful recipes and set about chopping and mixing in the cheeses before they were past their best.


buttermilk blue cheese dressing

5 ounces blue cheese, crumbled

1/2 cup buttermilk

1 tablespoon Champagne vinegar

1 tablespoon chopped tarragon

1/4 teaspoon ground cumin

1/4 cup olive oil


In a blender, blend the blue cheese, buttermilk, vinegar, tarragon and cumin until smooth. Blend in the olive oil, season with salt.


Recipe adapted from Food and Wine, April 2014



blue cheese and onion cornbread

1 sweet onion, chopped

salt and freshly ground black pepper

1 1/2 cups cornmeal

1/2 cup flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1 1/2 cups buttermilk

2 eggs

4 tablespoons butter, melted

1 cup crumbled blue cheese

3 tablespoons olive oil

Place a cast iron skillet in the oven and heat oven to 425F. Heat the olive oil in a skillet over medium heat and add the onions and the salt and pepper. Cook for 25 to 30 minutes, or until onions are a deep golden brown, stirring occasionally.

In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt and cayenne pepper.

In a separate bowl, whisk together the buttermilk, eggs and butter.

Mix the wet ingredients into the dry, stirring until well combined. Add the onions, then fold in the blue cheese.

Carefully remove the hot cast-iron skillet from the oven and add 1 tablespoon of butter, swirling the melted butter to coat the pan.

Spoon the batter into the skillet and bake for 20 minutes or until the cornbread is golden brown.


Recipe adapted from Arkansas Living, November 2014



almond crusted chicken with creamy blue cheese

4 skinless, boneless chicken pieces

salt and freshly ground black pepper to taste

2 tablespoons quinoa flour

1 1/2 teaspoons garlic powder

1 egg, lightly beaten

1/2 cup sliced almonds

2 teaspoons olive oil

1 1/2 cups milk

1/2 cup crumbled blue cheese

1/4 teaspoon ground nutmeg

1/4 cup chopped fresh parsley

Salt and pepper both sides of the chicken. Mix flour and garlic powder with a fork in a shallow dish. Add chicken and turn to coat both sides well.

Place eggs in a separate shallow dish, add flour-coated chicken and turn to coat both sides. Press almonds into both sides of chicken. Heat olive oil in a skillet over medium-high heat. Add chicken and saute for 1 minute per side, until almonds are golden. Add milk and bring mixture to a boil. Reduce heat to medium-low and simmer for 8 minutes, until chicken is cooked through.

Remove chicken from skillet and transfer to individual plates. Add crumbled blue cheese and nutmeg to simmering milk in skillet and cook for 1 minute, until blue cheese melts, stirring constantly. Remove from heat and stir in fresh parsley. Spoon blue cheese sauce over chicken and serve.


Recipe adapted from Shape, May 2004