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blue cheese

Cheesy Buffalo Chicken Stuffed Bread

January 30, 2017

cheesy-buffalo-chicken-stuffed-bread

We are counting down until we move and I am ready to get crazy with new home/crazy preggo lady nesting.

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Filed Under: Recipes, Starters Tagged With: blue cheese, buffalo chicken, monkey bread monday, stuffed bread, super bowl snacks

Potato, Bacon, and Blue Cheese Spinach Salad with Warm Mustard and Shallot Dressing

May 7, 2012

I love a good challenge. I love to try something new in the process as well. Well, that is exactly what happened when I saw a mustard contest on the Stonewall Kitchen blog. Stonewall Kitchen specializes in various jams, jellies, and mustards, as well as gift box collections and kitchen wares. They were looking for bloggers to create recipes using their mustards. After browsing their mustard varieties I decided on their Blue Cheese Herb Mustard.

 

  

 

 The package from Stonewall Kitchen arrived at work and I started to tell my coworkers about the mustard and the recipe contest. I was asking around for their ideas and one of my coworkers suggested a potato salad. That intrigued me because I began to wonder how I could create a recipe around that idea. Would it be mayo based? Would it be vinegar based like German Potato Salad? The more I thought I about it I decided to use that term ‘potato salad’ loosely and develop a salad with potatoes. To tie the Blue Cheese Herb Mustard into the dish would use it in the dressing and use blue cheese in the salad as well. And of course I would have to add bacon so it, because what good salad doesn’t have bacon?

 

 

 

 

The salad is hearty enough to be a whole entrée. The potatoes are flavored from the bacon fat and are crunchy adding a nice element of texture to the salad. The bacon of course adds a great texture to the salad, but it also adds a nice flavor component to it as well. The combination of the bacon and blue cheese reminded me of a burger which tricks the mind into thinking this is filling meal from a salad. The warm dressing is very flavorful with the shallots and the mustard in the vinegar dressing. I didn’t add oil to the dressing because the bacon adds fat to the dish and the shallots were cooked in olive oil. The warm dressing wilts the spinach greens so this dish should be assembled right before serving.

 

 

 

Potato, Bacon, and Blue Cheese Spinach Salad with Warm Mustard and Shallot Dressing

serves 4

Ingredients

  • 7 oz bag of baby spinach
  • 1 1/2 pounds of small potatoes (such as Trader Joes’ teeny tiny potatoes)
  • 1/4 pound thick cut bacon (approximately 4 slices)
  • 2 large shallots
  • 2 tablespoons olive oil
  • 1/4 cup red wine
  • 4 tablespoons Blue Cheese Herb Mustard
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flake
  • salt and pepper
  • 4 oz of crumbled blue cheese

Process

  1. Rinse the baby spinach and set aside in a large bowl.
  2. Rinse and halve the potatoes. In a medium pot, bring water to a boil. Add the potatoes and cook until fork tender. Strain the potatoes and set aside.
  3. Cut bacon into small pieces and cook in a large skillet on medium-low heat until the bacon is cooked thru. Set aside on paper towels. Drain off the bacon fat reserving 2 tablespoons in the skillet.
  4. Turn up the heat for the skillet to medium-high and add the potatoes. Let sides of the potatoes to crisp up before stirring them. Make sure each potato is crisp before removing them from the skillet and setting aside on a plate.
  5. Thinly slice the shallots. Gently cook the shallots on medium-low heat in the skillet with 2 tablespoons olive oil. Once the onions are softened and golden brown, add in the wine and 2 tablespoons of mustard. Mix together until the mustard is incorporated into the wine and shallots.
  6. While the shallots are cooking, mix together the vinegar, garlic, remaining 2 tablespoons mustard, red pepper flake, and salt and pepper in a medium size bowl. When the shallots are done add them to the dressing in the bowl.
  7. It is now time to assemble the salad. Gently toss the dressing into the salad. Layer the potatoes, blue cheese, and bacon on the salad.

As part of entering this Stonewall Kitchen Mustard Contest I received a complimentary jar of mustard to use in creating a recipe.

____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive. 

Filed Under: Recipes, Salads Tagged With: baby spinach, bacon, blue cheese, contest, mustard, salad, spinach salad, stonewall kitchen, stonewall kitchen mustard, stonewall kitchen mustard contest

Buffalo Chicken Pita Pizzas

November 20, 2011

Last weekend was Price’s good friend’s 30th birthday. To celebrate, another friend stayed with us so we could all go out on Sturday night. As the guys were marathoning through video games and episodes of Ninja Warrior, I bugged them about what to have for a lunch/snack because I knew it would be hours until dinner. I started by suggestions snacks and things seemed settled on a dip, then they picked buffalo chicken dip with chips and veggies. As I started to plan and double check they changed their minds and decided on buffalo chicken pizza.

  

I planned on using a pre-made pizza crust to make the pizza quickly for the guys. Then I debated on making them using sandwich wraps, similar to my Whole Wheat Pesto Pizza with Ricotta, Mushrooms, and Red Onions, but then I decided to go with sandwich wraps. I figured that thicken pita bread would stand up better to the heavier buffalo chicken. All that thought for some simple buffalo chicken pizzas.

  

The pizza really delivers an intense buffalo chicken flavor. Most buffalo chicken pizzas I have had don’t pack the same punch since they use some sauce on the chicken and on the crust. Instead, I made a thicken sauce with the sour cream and buffalo wing sauce to coat the chicken completely and have a thicken sauce on the pizza. Typically, the heat from the buffalo sauce is counter balanced with the blue cheese dressing and celery. In this case, the sour cream cuts the heat. I didn’t want to add celery to the pizzas so I added avocado to represent the green you typically have on the plate.

  

Buffalo Chicken Pizza

*Serves 3*

Ingredients

  • 3 whole wheat pitas
  • 2 10 oz cans of white meat chicken, rinsed or 2 large breasts of cooked chicken
  • 1/2 cup of buffalo wing sauce, I prefer Frank’s Buffalo Wing Sauce
  • 4 oz of sour cream
  • 12 oz part-skim ricotta cheese
  • 1 half of red onion sliced
  • 3 oz of blue cheese, crumbled
  • half an Hass avocado, diced
  • 3 scallions

Process

  1. Preheat oven to 425
  2. Split the pitas. Lay them out on a nonstick baking sheet. Bake for 5-8 minutes. They should be slightly crisp.
  3. While the pitas are baking, combine the chicken with sour cream, and buffalo wing sauce.
  4. Put 3 tablespoons of ricotta on each pita, spread out evenly.
  5. Divide the buffalo chicken evenly on the pitas.
  6. Sprinkle slices of onion and pieces of blue cheese evenly on each pita pizza.
  7. Bake for 20-25 minutes, or until the onions have shriveled and the blue cheese has melted.
  8. Let cool for 5 minutes, then add pieces of avocado to the pizzas and cut some scallion on each pizza. Then cut each pita into 4 pieces.

Filed Under: Uncategorized Tagged With: avocado, blue cheese, buffalo, buffalo chicken, buffalo chicken pizza, pita pizza, sour cream

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