Blue Cheese Stuffed Lettuce Recipes

LETTUCE WEDGES WITH BLUE CHEESE DRESSING

Steps:

• In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.
• Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.

BLUE CHEESE-STUFFED STEAKS

Steps:

• In a large skillet, saute garlic in oil until tender. Cover and cook over low heat for 5-7 minutes or until golden and softened. Add tomatoes; cook and stir until tomatoes just begin to burst. Remove from the skillet; set aside and keep warm., Cut a pocket in the thickest part of each steak; fill with blue cheese. Sprinkle with salt and pepper., In the same skillet, cook steaks over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with tomato mixture.

ICEBERG LETTUCE WITH BLUE CHEESE DRESSING

Steps:

• Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
• Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

BLUE CHEESE CLUBS

Steps:

• In a small bowl, beat cream cheese until smooth. Beat in the blue cheese, 1 tablespoon mayonnaise, onion, salt, pepper and Worcestershire sauce until blended., Spread over four slices of white bread; layer with tomato, turkey, Swiss cheese, wheat bread, bacon and lettuce. Spread remaining mayonnaise over remaining white bread; place over lettuce. Secure with toothpicks; cut into triangles.

BLUE-CHEESE-STUFFED OLIVES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cheese until fluffy, adding a little heavy cream if cheese is stiff. Transfer blue cheese to a pastry bag fitted with a plain round tip. Pipe 1/2 teaspoon blue cheese into each olive. May be stored in an airtight container, refrigerated, up to 1 day.

BLUE CHEESE STUFFED TOMATOES

Steps:

• Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
• Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
• Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.

BLUE CHEESE SURPRISE

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together beef, tarragon, and parsley. Season with salt and pepper.
• Form mixture into twelve 3/8 inch thick patties. Sprinkle 2 tablespoons cheese over one patty, and cover with a second patty. Seal the edges. Repeat with remaining ingredients..
• Lightly oil grate, and arrange burgers on the grill. Cook for 3 to 5 minutes on each side, or until done.

STUFFED HEAD LETTUCE

Steps:

• Wash lettuce; remove core.
• With a tablespoon, remove enough of the lettuce around core to leave a cavity 2 to 3 in diameter.
• Save removed lettuce for another use.
• Combine cheeses, carrot, green pepper, tomato, pepper, salt and onion, pack firmly into lettuce cavity.
• Wrap lettuce head in foil or plastic wrap and chill until center is solid.
• Slice lettuce into wedges.
• Serve with dressing of your choice.
• A few pieces of fresh fruit (grapes, strawberries or melon) placed on the salad plate is very nice.

STUFFED LETTUCE

Steps:

• 1. From stem end, hollow out center of lettuce, leaving a 1-inch shell. 2. In a small mixer bowl, beat 2 ounces blue cheese and cream cheese together until smooth stir in mayonnaise, half-and-half, green onion, parsley and pimiento blend well. Taste for additional seasoning or add more blue cheese, if desired. Fill lettuce hollow and chill until cheese is solid, at least 4 hours. 3. When ready to serve, cut in quarters or sixths and serve with optional French Dressing.

GRILLED BLUE CHEESE STUFFED ONIONS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
• Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.