BLUE CHEESE GRILLED POTATOES
These Blue Cheese Grilled Potatoes are a quick and easy recipe that goes perfectly with your favorite hamburger or grilled chicken recipe.
Provided by Jeannie Z
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Heat your grill to medium heat (about 350°F).
- Slice the potatoes into ½" thick slices.
- Pour the olive oil into a small dish.
- Dip the potatoes into the olive oil and coat each side evenly with the olive oil. Place them on a plate to transfer them to the grill.
- Place the potatoes right onto the grill.
- Grill each side for 15 minutes or until crispy.
- Garnish with chives, optional.
- Combine the blue cheese salad dressing with the hot sauce in a small dish. Mix until ingredients are completely blended together.
- Serve immediately. Top with chives if desired.
Nutrition Facts : Carbohydrate 47 g, Protein 7 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 317 mg, Fiber 6 g, Sugar 3 g, Calories 355 kcal, UnsaturatedFat 12 g, ServingSize 1 serving
BLUE CHEESE GRILLED POTATOES
Steps:
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Combine butter, blue cheese, parsley, salt and pepper in bowl. Spread 1/4 butter mixture onto cut-sides of both halves of each potato. Top 1 side of each potato with about 6 onion slices. Put potato halves back together. Wrap each potato in aluminum foil; tightly seal top and sides.
- Place potatoes onto grill. Grill, turning potatoes every 15 minutes, 50-60 minutes or until potatoes are fork tender.
Nutrition Facts : Calories 390 calories, Fat 20 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 1090 milligrams, Carbohydrate 44 grams, Fiber 5 grams, Sugar grams, Protein 11 grams
GRILLED POTATOES WITH BLUE CHEESE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Cook 2 1/2 pounds small red potatoes in simmering water until just tender, about 20 minutes. Drain and pat dry, then toss with 2 tablespoons olive oil and 1 tablespoon kosher salt. Put the potatoes in a grilling basket (or on a wire rack set on the grill grates); grill over medium-high heat, turning often, until golden and crisp, about 10 minutes. Meanwhile, whisk 1/2 cup each sour cream and crumbled blue cheese with 1/3 cup buttermilk; season with salt and pepper. Transfer the potatoes to a bowl; top with the dressing, thinly sliced celery and carrot, celery leaves and more blue cheese.
GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE
Steps:
- Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
- Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
- Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.
GRILLED BLUE CHEESE SANDWICHES
Once they try these rich tasty sandwiches, the blue cheese lovers in your family will never request a traditional grilled cheese sandwich again!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute mushrooms and onion in 3 tablespoons mayonnaise for 5 minutes or until mushrooms are tender; cool. In a large bowl, combine the cheeses, mustard, Worcestershire sauce, salt, cayenne, mushroom mixture and remaining mayonnaise. Spread 1/3 cup on six slices of bread , In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides and cheese is melted, adding butter if necessary.
Nutrition Facts : Calories 460 calories, Fat 33g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 830mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
GRILLED VEGETABLES WITH MIXED GREENS AND BLUE CHEESE DRESSING
Provided by Bon Appétit Test Kitchen
Categories Salad Mushroom Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Dinner Lunch Blue Cheese Fennel Beet Summer Grill Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 main-course servings
Number Of Ingredients 12
Steps:
- Whisk vinegar, Dijon mustard, and 5 tablespoons oil in small bowl. Stir in cheese. Season dressing with salt and generous amount of pepper.
- Prepare barbecue (medium-high heat); brush grill with oil. Place all vegetables except beets, onion, and baby greens in large bowl; drizzle with remaining 4 tablespoons oil and toss to coat. Transfer to large rimmed baking sheet. Place beets in same bowl; toss to coat with any remaining oil in bowl and transfer to baking sheet. Sprinkle vegetables with salt and pepper. Brush onion slices with oil; sprinkle with salt and pepper. Grill vegetables until slightly charred and tender, about 12 minutes for beets, potatoes, and fennel, turning occasionally, and about 4 minutes per side for zucchini, peppers, onion slices, and mushrooms.
- Mound greens in center of 4 plates. Scatter onion slices over greens. Arrange vegetables around greens. Drizzle dressing over and serve.
BLUE CHEESE POTATOES
Roasted potato wedges tossed with blue cheese dressing and fresh blue cheese. If you prefer other taste pairings, use your favorite salad dressing and cheese combination to create your own new recipe. You can substitute 1 lb. 4 oz. of peeled potatoes cut into wedges, if desired.
Provided by KittyKitty
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
- Bake at 450 for 25 minutes.
- Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
- Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.
Nutrition Facts : Calories 302, Fat 21.9, SaturatedFat 5.1, Cholesterol 11.5, Sodium 459.7, Carbohydrate 22.5, Fiber 2.6, Sugar 2, Protein 5.6
GRILLED SAVORY CHEESE POTATOES
Ranch dressing and two kinds of cheese turn grilled potatoes into great potatoes--the cheesiest!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 5
Number Of Ingredients 4
Steps:
- Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with dressing; mix gently. Sprinkle with cheese blend.
- Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packet on grill over medium heat. Cover grill; cook 20 to 25 minutes, rotating packet occasionally, until potatoes are tender. Place packet on serving platter. Cut large X across top of packet; carefully fold back foil. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 290, Carbohydrate 19 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 0 g
GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS, AND BLUE CHEESE VINAIGRETTE
Provided by Bobby Flay
Categories Salad Potato Side Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
- Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
- Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
- Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.
GRILLED STEAK WITH BLUE CHEESE POTATOES
In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled exteriors. Blue cheese is a classic steakhouse offering; place it on the potatoes as soon as they come off the grill, so the cheese will begin to melt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
- Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
- Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.
GRILLED RED POTATO SALAD WITH BLUE CHEESE BACON DRESSING
This is a delicious recipe that tastes best if done on the outside grill (but is easily adaptable to the oven and stovetop). It was inspired by a similar recipe of Bobby Flays which I tweaked. Goes great with your favorite outdoor cookout!
Provided by GypsyAnn
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Grill.
- Cook new potatoes in boiling water until almost done but still firm; drain and cut in halves; let cool for a few minutes.
- Gently toss potatoes with 1/4 cup olive oil; season with salt & pepper.
- Grill potatoes cut side down(approximately 3 minutes); turn and grill another 3 minutes.
- Place potatoes in large bowl; set aside.
- Place a large iron skillet on the grill; add the bacon and cook until done and crisp; remove bacon from skillet and drain on paper towels.When cool, crumble bacon. (Reserve 2 Tablespoons bacon grease in skillet).
- Add the onion to the skillet and cook until soft (approximately 5 minutes).
- Add 1/4 cup olive oil, vinegar and sugar and cook until sugar dissolves.
- Pour onion mixture over the potatoes; add crumbled bacon and parsley and gently toss.
- Adjust seasonings; sprinkle with crumbled blue cheese.
Nutrition Facts : Calories 675.1, Fat 42.3, SaturatedFat 12.9, Cholesterol 75, Sodium 1560.7, Carbohydrate 44.5, Fiber 5.3, Sugar 4.2, Protein 29.4
GRILLED THREE-CHEESE POTATOES
While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. -Margaret Hanson-Maddox, Montpelier, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray. , Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. , Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.
Nutrition Facts : Calories 493 calories, Fat 22g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 777mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 5g fiber), Protein 20g protein.
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