Recipes for Blue Cheese Wedge

Ingredients

• 4 cups mixed salad greens
• 1 ripe pear, sliced
• 1/4 cup crumbled blue cheese (expired but safe to consume)
• 2 tablespoons chopped walnuts
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon honey
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the mixed salad greens, sliced pear, crumbled blue cheese, and chopped walnuts.
2. In a separate small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and black pepper to make the dressing.
3. Drizzle the dressing over the salad and toss to coat evenly.
4. Serve immediately and enjoy!

Ingredients

• 1 head of iceberg lettuce
• 1/2 cup blue cheese crumbles
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium heat.
2. Cut the head of iceberg lettuce into 4 wedges, keeping the core intact.
3. Brush the lettuce wedges with olive oil and season with salt and pepper.
4. Grill the lettuce wedges for about 3-4 minutes on each side, until lightly charred.
5. Remove the grilled lettuce wedges from the grill and place them on a serving platter.
6. Drizzle the balsamic vinegar over the grilled lettuce wedges.
7. Sprinkle the blue cheese crumbles and chopped walnuts on top of the lettuce wedges.
8. Serve the grilled blue cheese wedge salad immediately.

Ingredients

• 1 Blue Cheese Wedge
• 6 large potatoes
• 2 cups of cream
• 2 cloves of garlic
• Salt and pepper to taste

Instructions

1. Preheat oven to 180C.
2. Peel and thinly slice potatoes.
3. Rub a baking dish with a cut clove of garlic.
4. Layer potatoes in the dish, seasoning each layer with salt, pepper and crumbled blue cheese.
5. Pour cream over the potatoes, ensuring they are covered.
6. Bake in the oven for 1 hour, or until potatoes are tender and the top is golden and bubbling.

Ingredients

• 1 blue cheese wedge
• 1 baguette
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the baguette into thin rounds and arrange them on a baking sheet.
3. In a small bowl, mix together the olive oil and minced garlic. Brush this mixture onto both sides of the baguette slices.
4. Bake the baguette slices in the preheated oven for about 10 minutes, or until they turn golden and crispy.
5. While the baguette slices are baking, crumble the blue cheese wedge into a bowl.
6. Once the baguette slices are done, remove them from the oven and let them cool slightly.
7. Spread a generous amount of the crumbled blue cheese onto each baguette slice.
8. Season with salt and pepper to taste.
9. Serve the blue cheese wedge crostini as an appetizer or snack.

Ingredients

• 1 cup slightly expired blue cheese wedge, crumbled
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons chopped fresh chives
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine the crumbled blue cheese, mayonnaise, sour cream, chives, lemon juice, and garlic powder.
2. Stir until well blended and creamy.
3. Season with salt and pepper to taste.
4. Transfer the dip to a serving bowl.
5. Serve with your choice of fresh vegetables, crackers, or bread.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup crumbled blue cheese (expired but safe to consume)
• 2 slices bacon, cooked and crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Using a sharp knife, create a pocket in each chicken breast by cutting a slit horizontally, being careful not to cut all the way through.
3. In a bowl, combine the crumbled blue cheese, crumbled bacon, salt, and black pepper.
4. Stuff each chicken breast with the blue cheese and bacon mixture, then secure with toothpicks if needed.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear the stuffed chicken breasts on each side for 2-3 minutes until golden brown.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C).
8. Remove from the oven and let the chicken rest for a few minutes before serving.
9. Discard toothpicks before serving.
10. Enjoy!