Herbedbalsamicchickenwithbluecheese Recipes

HERBED BALSAMIC CHICKEN WITH BLUE CHEESE

Steps:

• Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
• Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.
• Sold in the spice section of supermarkets and at specialty foods stores.

HERBED BALSAMIC CHICKEN WITH BLUE CHEESE

Steps:

• Place chicken in large resealable plastic bag.
• Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, 1 teaspoon herbes de Provence and 1 teaspoon pepper in small bowl.
• Add to chicken; seal bag. Chill 2 to 3 hours, turning bag occasionally.
• Prepare barbecue (medium-high heat).
• Sprinkle chicken with 1 teaspoon herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper.
• Brush grill rack generously with oil.
• Grill chicken until cooked through, about 7 minutes per side.
• Transfer to plates; top each with slice of cheese.

BLUE CHEESE BURGERS

Steps:

• Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
• Prepare a charcoal or a stove-top grill.
• Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.

BLUE CHEESE HAMBURGERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl combine the beef, garlic, beaten eggs, and salt and pepper, to taste.
• Divide the meat mixture into 6 round even patties. Press 1-ounce of blue cheese and 1-ounce of the cold butter into the center of the formed patty. Remold the patty so that all the cheese and butter are hidden inside the center. Continue until all the beef patties have been formed. Refrigerate for 10 to 15 minutes.
• Pour the oil into a large skillet over medium-high. When the oil is smoking, add the beef patties and cook on both sides until golden brown. Remove to a sheet pan and roast in the preheated oven until desired doneness is reached, about 6 minutes. Cook's Note: They can be also cooked on a charcoal grill.
• Warm the buns slightly, then put the burgers on the buns and top each with lettuce, tomato and an onion ring. Enjoy. You can, if you wish, use mayonnaise, ketchup or mustard to enhance this dish.

BUFFALO BLUE CHEESE CHICKEN BURGERS

Steps:

• Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.

BACON AND BLUE CHEESE CHICKEN

Steps:

• In a small bowl, combine onion, parsley, basil and poppy seeds; rub over chicken. Place in an ungreased 11x7-in. baking dish. Pour dressing over chicken. , Bake, uncovered, at 350° for 40 minutes. Sprinkle with bacon. Return to the oven for 5-10 minutes or until juices run clear.

BLUE CHEESE BURGERS

Steps:

• In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
• Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
• Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

HERBED BALSAMIC CHICKEN

Steps:

• Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

HERBED BALSAMIC CHICKEN WITH BLUE CHEESE

Steps:

• Place chicken in large resealable plastic bag.
• Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl.
• Add to chicken; seal bag.
• Chill 2 hours or longer while away at work.
• Prepare barbecue (medium-high heat).
• Brush grill rack generously with oil.
• Arrange chicken on grill.
• Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper.
• Grill chicken until cooked through, about 6 minutes per side.
• Transfer to plates; top each with slice of cheese.

HERBED QUICHE WITH BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees.
• On a lightly floured surface, roll out the pie crust dough to 1/8-inch thickness to fit an 8-inchfluted tart pan. Fill the pan with the dough, easing the dough into the bottom and lightly pressing it against the sides. Trim off the excess dough.
• Line the pastry shell with parchment paper, and fill it with ceramic pie weights or dried beans. Place the tart pan on a baking sheet, and bake for 9 minutes. Remove the baking sheet from the oven and set the tart pan on a wire rack to cool. Remove the parchment paper and the weights.
• Reduce the oven temperature to 375 degrees.
• In a medium bowl, whisk together the cream cheese, blue cheese, and butter. Whisk in the eggs until well blended. Stir in the cream, milk, salt, pepper, and herbs. Pour the filling into the partially baked pie shell. Return the tart pan to the baking sheet and bake, rotating the quiche halfway through, until it is puffed and golden brown, 25 minutes. The quiche is done when a knife inserted in the center comes out clean.
• Remove the tart pan from the baking sheet and set it on a wire rack to cool for at least 5 minutes before slicing. Serve hot, warm, or at room temperature.