Blue Cheese Tenders Recipes

BLUE CHEESE BEEF TENDERLOIN

Steps:

• Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
• In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)

Steps:

• Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
• In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
• Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.

SPICY TURKEY TENDERS WITH BLUE CHEESE PENNE PASTA

Steps:

• For the dry rub: In a small bowl, mix together the dry spices and season turkey tenders. Cover with plastic wrap and place into refrigerator for 1 hour.
• For the bechamel: In a large saute pot over medium heat, add butter and oil. Warm until the butter melts then whisk in flour, until mixture is smooth. Slowly add skim milk with whisk, breaking down solids. When all the milk is added, slightly simmer for 10 minutes and then whisk in 3/4 cup blue cheese and nutmeg. Hold warm.
• Preheat grill or cast iron skillet to high.
• Add turkey tender pieces and cook until the internal temperature reaches 165 degrees F, or juice runs clear. Remove from grill, toss in warmed hot sauce, and hold warm.
• In a large pot heat 2 gallons of water to boil, and add 2 tablespoons kosher salt. Add pasta, and cook 8 to 10 minutes or until al dente.
• Toss drained pasta with blue cheese bechamel sauce, next remove turkey tenders from hot sauce, and toss in pasta and bechamel. Garnish with Roma tomatoes and remaining blue cheese.

BUFFALO CHICKEN TENDERS

Steps:

• Toss chicken with flour and pepper. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Mix hot sauce, Worcestershire sauce, oregano and garlic powder. In same skillet, melt remaining butter; stir in sauce mixture. Add chicken; heat through, turning to coat. If desired, serve with blue cheese dressing.

SPICY CHICKEN TENDERS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Cut chicken into strips.
• Put chicken and buttermilk in plastic bag.
• Shake well, refrigerate for 15 minutes.
• Heat oven to 400°.
• Line a lg baking sheet with foil.
• Put dry ingredients in another plastic bag.
• Add chicken, shake to coat well.
• Place chicken on baking sheet.
• Spray the chicken with cooking spray.
• Bake for 30 minutes, until chicken is done and crisp.
• Sauce: In blender, puree the riccota, cottage cheese, yogurt and half the blue cheese.
• Stir in the remaining blue cheese and the onions.
• Salt and pepper to taste.

BLUE CHEESE TENDERS

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook chicken, lemon juice and garlic in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.Stir in dressing. Cook 2 to 4 minutes, stirring frequently, until hot. Serve over farfalle. Sprinkle with blue cheese.1 Serving: Calories 230 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 70mg Sodium 350mg Carbohydrate 5g (Dietary Fiber 0g) Protein 26g% Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 4%Diet Exchanges: 3 1/2 Lean Meat, 1 Vegetable, 1/2 FatBetty's TipThe combination of toasted walnuts and blue cheese is a marriage made in heaven. To toast walnuts, place them in an uncovered shallow pan and toast in a 350° oven about 10 minutes, stirring occasionally, until golden brown.

BUFFALO CHICKEN TENDERS WITH BLUE CHEESE COLESLAW

Steps:

• COLESLAW -- Slice each celery stalk in half, then slice the celery very thinly on a bias at a slight angle; you should have about 3 cups.
• Fit a mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade. Cut the carrots in half and shred them; you should have about 4 1/2 cups. (If you don't have a mandoline, you may use a food processor fitted with the shredding attachment, or use a sharp knife to cut carrots into halves or thirds depending on their length, square off the sides, and then cut them into matchstick-sized pieces.)
• Cut a V-shaped notch into the cabbage half on either side of the core to remove it, then cut the cabbage in half again, lengthwise. Slice the cabbage pieces very thinly crosswise. Combine the celery, carrots, cabbage, and shallots in a very large nonreactive mixing bowl or pot and set aside.
• In another bowl, combine the vinegar, mayonnaise, and blue cheese, and mix well. Season well with salt and freshly ground black pepper. Add the dressing to the vegetables and mix until evenly coated. Cover and let marinate, refrigerated, for at least 1 hour or up to 24 hours.
• CHICKEN TENDERS -- Heat oven to 200°F If using chicken breasts, cut them on the bias into 1 1/2-inch wide strips.
• In a large bowl, combine the breadcrumbs and chopped parsley. Place the flour, beaten eggs, and breadcrumb mixture in three separate shallow bowls (cake pans or pie plates work well). Coat 6 or 7 chicken tenders with the flour. Tap off any excess, then dip in the eggs, then the breadcrumbs, being sure to get an even coating. Place breaded chicken on a large plate or sheet tray. Repeat for all the strips.
• Heat a large frying pan over medium-high heat and fill the bottom of the pan with 1/2 inch of peanut oil. (As you fry, add oil as needed to maintain the 1/2-inch depth.) Heat oil to 350°F
• Add 6 chicken strips to the hot oil and cook until nicely browned on 1 side, about 3 1/2 minutes. Use a slotted spatula or tongs to carefully turn them, and allow to finish cooking, about 2 to 3 minutes more. Remove chicken from the pan and place on a baking sheet (preferably lined with a cooling rack); season immediately with salt and freshly ground black pepper. Repeat for all strips. Keep finished chicken tenders in oven turned to low to keep warm and crisp. Do not stack on top of each other or they will lose their crunch.
• Combine the hot sauce and butter in a small saucepan, and bring to a simmer over medium heat, stirring occasionally, until butter is completely melted.
• When ready to serve, put chicken tenders in a large bowl and pour the sauce over them. Toss them all together and serve immediately with the coleslaw.