#52NewEats :: Week 42 :: Blue Cheese Dressing

Blue Cheese Dressing

I have previously //waxed poetic here// about my love for blue cheese dressing.  I consider myself a blue cheese dressing expert.  I know what restaurants have good blue cheese dressing, and what restaurants have meh blue cheese dressing.  I have had my go-to recipe for forever, which is straight out of a //Morton’s Steakhouse cookbook//, and it is amazing.  But, it does require you to have a couple specialty ingredients on hand, or at least to buy them and then wonder what to do with the rest of them until the next time you make blue cheese dressing.

So, when I found //this recipe for blue cheese dressing//, and actually got sucked into the written blog post (for once – I usually skip over the writing and go right to the recipe 🙊), I knew I had to try it.  The author seems to love blue cheese dressing as much as I do, and there are not too many of us out there in this world.  She and I are on the same level concerning this creamy, chunky dressing, in a land where ranch tends to dominate.  Someone who waxes poetic about blue cheese dressing like I do HAS to make a good blue cheese dressing!

AND SHE DOES.  Folks, this is quite frankly my new go-to blue cheese dressing.  I don’t have to buy any special ingredients and it was SO good.  The only thing I would cut back on is the garlic – it was a little strong for me, BUT, I grate my garlic instead of chopping it, so that might have intensified it.  It didn’t taste bad at all, but the garlic flavor was a little strong for me.  So next time, I’ll halve the garlic, and drown a salad in this dressing and chomp away happily.

If you are a blue cheese dressing fan like I am, you should give this recipe a try!

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Sawtooth Grill Blue Cheese Fries

Sawtooth Grill Blue Cheese Fries

Back when I lived in Spokane, there was a restaurant there called the Sawtooth Grill.  I heard it has since closed, but when we lived there it was one of our favorite places to frequent for cheeseburgers.  They had GREAT burgers.  And they had an appetizer on their menu which was skinny French fries doused in a blue cheese sauce.  H-E-A-V-E-N.

We actually went there for lunch after my graduation at SCC.  My parents came out for my graduation and we were going to drive a big ass moving truck back to PA the next day.  So my mom and I ordered these blue cheese fries and were basically just dying and I remember asking the server for the recipe, because we are moving tomorrow and will never be back here!!  I do remember her getting the recipe for me from the chef – but I lost it!  doh!

So I had to do a little improvising.  I had used a blue cheese sauce in a recipe before and tweaked it a little bit to fit this recipe, and now you have a total slutty plate of French fries covered in blue cheese sauce.

You’re welcome.  😘

Sawtooth Grill Blue Cheese Fries

1 bag Ore-Ida extra crispy fast food fries
1 tablespoon butter
1/2 small yellow onion, diced fine
1 tablespoon flour
1 cup whole milk, warmed for 2 minutes in the microwave
2-4 ounces crumbled Gorgonzola cheese
Salt & pepper to taste
Chopped chives

1. Bake fries according to package directions. The sauce will make enough for a full bag, so if you are only making a half bag, cut the sauce in half.

2. Melt butter in a saucepan over medium heat, and add the onion. Saute until translucent. Add the flour, and whisk together, then add the warm milk straight away. Whisk until the sauce thickens, a few minutes. When the sauce has almost reached your desired consistency, add in the crumbled Gorgonzola cheese. Start with 2 ounces, and add from there. Some people do not like a strong blue cheese flavor, so taste and see what you prefer. I added closer to 4 ounces when I made mine, and the sauce was very thick at that point. Season with salt and pepper to taste.

3. When the fries are finished, season with salt. Remove to a platter, or keep them in the baking pan, whichever is easiest for you! Pour the blue cheese sauce over top, and sprinkle with chopped chives. You may also add extra Gorgonzola crumbles on top if you desire!

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Slutty Game Food, Episode 4: Cara’s Buffalo Chicken Dip

My best friend Cara makes theeeeee best buffalo chicken dip.

I’m sure there are a million ways to make buffalo chicken dip and I, myself, have only ever had two in my life, but I can assure you this one is amaaaaze.

I remember the first time I had it – if my memory serves me correctly – she made it for my going away party at our old job.  She brought it in and had been hyping it up so much and then I tried it and I was like ohhh.  OHHHH.  Yah totally lives up to the hype.

I think I even told her she should make it into a lasagna or stuffed shells or something.

See?  It looks like good stuffed shell filling.

Buffalo Chicken Dip

I didn’t have to beg her very hard to get her recipe.  And truthfully, I don’t know how different this recipe is than all the other recipes out there, but I do think this one is more about the method and layering, than it is about the ingredients.

Of course when I made it, I was so excited that I was going to get to eat it that I actually screwed up the top layer.  I stuck it in the oven without a layer of blue cheese dressing where it was supposed to be.  So I pulled it out of the oven real quick and poured the dressing on top of the cheese, thinking eh, it’s all gonna melt together anyway.

Haha.  It didn’t.  When it was almost done I had to take it out and try to stir it up a little bit so that it looked prettier, but I think my mess up actually made for a yummier-looking picture.

Buffalo Chicken Dip

What’s more game-foody than buffalo chicken ANYTHING?  Put this dip out and watch it disappear.

Buffalo Chicken Dip

Buffalo Chicken Dip
Serves: 8-10 people
Time: 3 1/2 hours (if you poach chicken like I do – see notes); be sure to put your cream cheese out several hours beforehand

1 brick cream cheese, softened to room temperature
1 pound chicken breasts, poached and then shredded
1 package shredded mozzarella cheese, or 2 to 2 1/2 cups freshly shredded mozzarella cheese, divided
1/2 cup blue cheese crumbles, divided
1 bottle Frank’s Red Hot Buffalo Wing sauce
1 small bottle (8oz) Kraft Roka Blue Cheese dressing

1. Preheat oven to 350 degrees F.

2. Layer this bad boy: In the bottom of a pie plate or square casserole dish, spread the softened cream cheese. Then lay on some of the shredded chicken. Then pour on some of the buffalo wing sauce. Then pour on some of the blue cheese dressing. Then sprinkle on some of the blue cheese crumbles. And finally, sprinkle on some of the shredded cheese. (There is no science or measurement to this, just do what you think looks good to you.) Repeat all layers until done.

3. Bake this bad boy: Put the dip into the preheated oven and bake for 20-25 minutes, or until bubbly.

1. You may not use all of the Frank’s or all of the blue cheese dressing. Whether or not you use all of your ingredients could very well depend on the size of your dish and how much heat you like.
2. I am lazy so I take the lazy route when poaching chicken: Put chicken breasts into a single layer in a crockpot. Season with salt and pepper on both sides. Cover with water or chicken stock, and cook on low for 1 hour 30 minutes. I poach chicken in large quantities this way and shred it, then freeze it till I need it.

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