Macaroni with Blue Cheese and Chives

I think it is fair to say that I don't gain weight from potato chips and fast food... In the height of my "eat all I could possible want glory days"... this graced our table in a big bowls full!

Maybe not kid friendly... but I promise it is so good, you are not going to want to share with them anyways!

MACARONI AND BLUE CHEESE WITH CHIVES

Marie G. Beltran of Seattle, Washington, writes: "The signature dish at Blue Onion Bistro here in Seattle is a rich, velvety macaroni made with blue cheese. The restaurant, which is housed in a former corner gas station, is both nostalgic and comforting, just like the delicious dish. Is there any way you could persuade chef Scott Simpson to divulge the recipe?"

For blue-cheese lovers only. For best results, use Maytag or a Danish blue cheese.

1 pound spiral tube-shaped pasta
2 tablespoons (1/4 stick) butter
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese
1 tablespoon minced fresh chives

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain.

Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).

Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.

Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve.

Makes 8 servings.

Bon Appétit
R.S.V.P.
March 2003
chef Scott Simpson
Blue Onion Bistro, Seattle, WA

Link to this recipe may be found here:
http://www.epicurious.com/recipes/r...ws/views/107867

Chicken Broccoli Braid

A little bit of a change from the crescent roll wreath and a delicious way to get a little more broccoli into your diet!

Chicken Broccoli Braid
(PChef)


12 oz. cooked chicken, chopped (2 cups - about
3 cooked boneless skinless chicken breast halves)
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
1 clove garlic, pressed
4 oz. sharp Cheddar cheese, shredded (1 cup)
1/2 C. mayonnaise
2 tsp. All-purpose Dill Mix (or 1 teaspoon dillweed)
1/4 tsp. salt
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds

Preheat oven to 375ºF.

Chop chicken and broccoli and place in bowl. Add chopped red bell pepper. Press garlic over mixture and shred cheese over mixture. Add mayonnaise, dill mix and salt. Mix well.

Unroll package of crescent rolls. Do not separate. Arrange longest sides of dough across width of 12 x 15-inch pan and repeat with remaining package of dough. Roll out dough to seal perforations. On long side of pan, cut dough into strips 1 1/2 inches apart, 3 inches deep leaving approximately 6 inches in the center of dough for filling. Spread filling evenly over middle of dough.

To braid: lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form braid. Tuck ends under to seal at ends. Brush egg white over dough and sprinkle with almonds. Baked 25-28 minutes or until deep golden brown.

Baked Brie with Apples & Cranberries

I know this recipe says it feeds 8, but it is so good, it really can be devoured by 2. Blue used to complain, because every time I made it, it was gone before he got to it. This is "The Perfect Appetizer!"


Baked Brie with Apples & Cranberries

Our Small Bar Pan keeps this classy appetizer warm, allowing guests to savor every bite.

Prep time: 15 minutes

Bake time: 12-15 minutes

1/2 cup chopped apple (1/2 medium)

1/4 cup sliced natural almonds

1/4 cup dried cranberries

1 tablespoon packed brown sugar

1/4 teaspoon Pantry Korintje Cinnamon

1tablespoon butter or margarine, melted

1 round (8 ounces) Brie cheese (about 4 inches in diameter)

Canapé French Bread , toasted

Preheat oven to 350°F. Coarsely chop apple with Food Chopper. Combine apple, almonds, cranberries, brown sugar and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.

Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind side down, on Small Bar Pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over top. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve with toasted Canapé French Bread, apple wedges or assorted crackers.

Yield: 8 servings

Lemony Chicken Popover Puff

This recipe is a completely different spin on High Protien Low Carb recipes. Perfect for those cold months when you are craving casseroles and comfort foods! Blue and I love this dish!

Lemony Chicken Popover Puff
(PChef)

Ingredients:

Popover Puff
3 tablespoons butter or margarine, divided

1 cup milk

6 eggs

1 cup all-purpose flour

1/2 teaspoon salt

Chicken & Vegetable Filling
2 medium carrots, peeled

1 cup sugar snap peas, cut in half diagonally

1/2 cup chopped onion

1 tablespoon butter or margarine

1 lemon

1 can (10 1/2 ounces) condensed cream of chicken soup

2 cups diced cooked chicken (12 ounces)

1 cup diced red bell pepper

1 1/2 teaspoons All-Purpose Dill Mix

1/2 cup (2 ounces) shredded cheddar cheese

Directions:
1. Preheat oven to 450ºF. For popover puff, place butter in small microwave-cooker; microwave, covered, on HIGH 30 seconds or until melted. Measure 1 tablespoon of the butter into bottom of a deep dish baker; brush over bottom only. In a bowl, combine remaining butter, milk and eggs. In a bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350ºF; continue baking 10-15 minutes or until puffed and golden brown.

2. Meanwhile, prepare chicken and vegetable filling. Using a crinkle cutter, cut carrots in half lengthwise then crosswise into 1/4-inch slices to measure 1 cup. Cut snap peas in half. Chop onion. Place carrots, snap peas, onion and butter in microwave-cooker. Microwave, covered, on HIGH 2-3 minutes or until vegetables are crisp-tender; set aside.

3. Juice lemon using a juicer to measure 2 tablespoons juice. Finely dice bell pepper. In clean a bowl, combine lemon juice, bell pepper, soup, chicken and dill mix; mix well. Microwave on HIGH 4-5 minutes or until hot, stirring once. Grate cheese. Add cheese and half of the vegetable mixture into filling; mix gently.

4. Remove puff from oven to cooling rack; let stand 3 minutes or until puff begins to fall, forming a shell. If necessary, use a paring knife to cut around sides of puff to loosen from baker.

5. Spoon filling into center of puff. Arrange remaining vegetable mixture around edges of filling. Slice and serve.

Yield: 8 servings or 16 sample servings

Nutrients per serving: Calories 360, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 220 mg, Carbohydrate 22 g, Protein 23 g, Sodium 650 mg, Fiber 2 g

Cook's Tip: Dried dill weed can be substituted for the All-Purpose Dill Mix, if desired.

Roasted Chicken, Onion And Rosemary Pizza

This used to be one of my favorite Pizzas when I was newly married and learning how to cook. This has always been one of my favorites and just one bit of it can bring back a flood of memories from my earlier years with Blue. Do your self a favor and use a Rottisere Chicken from the grocery store. It really makes this recipe a breeze.

Roasted Chicken, Onion And Rosemary Pizza
(PChef)

Recipe:
1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cups very warm water (120-130°F)
2 cups cooked chicken, coarsely chopped (about 12 ounces)
1 medium red onion, sliced
1/4 cup fresh parsley, snipped
2 tablespoons olive oil
2 garlic cloves, pressed
1 teaspoon dried rosemary leaves or 1 tablespoon fresh rosemary
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 package (8 ounces) shredded mozzarella cheese, divided


1. Preheat oven to 425°F. In a bowl, combine Pizza Crust & Roll Mix with yeast packet. Add warm water and stir until mixture forms a ball.

2. Turn dough out onto well-floured cutting board. With floured hands, gently knead dough 8-10 times. Pat into an 8-inch disk, flouring both sides. Place dough in center of large round stone. Roll out using a pizza roller to within 1/2 inch of edge.

3. Coarsely chop chicken. Slice red onion into 1/4-inch-thick slices & snip parsley.

4. In large colander bowl toss chicken, onion, parsley, olive oil, garlic, rosemary, salt, black pepper and 1 1/2 cups of the cheese. Spread chicken mixture over dough to within 1/2 inch of edge. Sprinkle with remaining cheese.

5. Bake 18-22 minutes or until golden brown. Let stand 10 minutes on cooling rack. Cut into squares or wedges.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 260, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 29 g, Protein 16 g, Sodium 580 mg, Fiber 0 g