Category: Blue Cheese

Easy Buffalo Chicken Dip

Creamy, tangy, spicy, and oh so delicious! This super easy buffalo chicken dip is perfect for dipping, and so much more.

The post Easy Buffalo Chicken Dip appeared first on Budget Bytes.

We’re about a week away from the biggest football game of the year, and you can’t have a football party without some buffalo chicken dip. It’s creamy, tangy, spicy, and perfect for dipping your favorite chips, crackers, or even veggies. Not into football? Don’t sleep on this buffalo chicken dip because it can be used for a lot more than just dippin’!

Overhead view of a cracker dipping into a bowl of buffalo chicken dip.

What’s in Buffalo Chicken DIp

Okay, are you ready to see just how easy this is? You only need a few super simple ingredients to make this homemade buffalo chicken dip and once you see how quickly it comes together, you’ll never buy it premade again. Here’s what you’ll need to make your own buffalo chicken dip:

  • Butter: This is one of the base ingredients for buffalo sauce. The rich butter helps balance the acidity and heat of the hot sauce.
  • Hot Sauce: for real buffalo sauce, you’ll want to use Franks Redhot sauce, but most other vinegar-based cayenne hot sauces will also taste great.
  • Garlic Powder: This gives a little depth to the buffalo sauce so it’s not just straight cayenne flavor.
  • Ranch Dressing: A little dollop of ranch dressing also gives more dimension to the dip so you get more flavors than just cayenne.
  • Cream Cheese: This is what creates the thick, dip-like consistency. It also adds extra creaminess and tanginess to the dip. You can use Neufchatel instead of cream cheese.
  • Cooked Chicken: I like rotisserie chicken the best for this recipe, since it’s always tender and moist, but you could always cook up two chicken breasts in a skillet, then chop it finely before adding to the dip. You can also use canned chicken in a pinch, but the texture of canned chicken isn’t the best.
  • Blue Cheese: It’s not that you need even more cheese in this dip, but blue cheese offers the most amazing savory and pungent contrast to the bright vinegary buffalo flavor. But if you’re not a blue cheese person you can skip it and your dip will still be awesome!

Can I Bake It?

I chose not to bake my buffalo chicken dip because I just wanted it to be as quick and easy as possible. But if you wanted to bake it, you could top it with some cheddar cheese and bake in a 375ºF oven for 10-15 minutes, or just until the cheese is melted and bubbly. You just need to be careful to not overbake the dip or else it can begin to separate.

How to Serve Buffalo Chicken Dip

Okay, here’s where it gets good. Obviously, you can serve this buffalo chicken dip with crackers, chips, or vegetable crudités, but it can also be used for more than a dip. You can stuff it into a tortilla and cook it up in a skillet for a creamy quesadilla, pile it onto a sandwich with some greens or sprouts for a delicious chicken-salad-like sandwich, or spread it on a pizza dough and top with mozzarella for a super cheesy buffalo chicken pizza!

Side view of a cracker being dipped into a bowl of buffalo chicken dip.
Overhead view of a the buffalo chicken dip surrounded by crackers and vegetables.
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Buffalo Chicken Dip

Creamy, tangy, spicy, and oh so delicious! This super easy buffalo chicken dip is perfect for dipping, and so much more.
Course Appetizer
Cuisine American
Total Cost $9.35 recipe / $1.17 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 ¼ cup each
Calories 267kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 cup Frank's RedHot Sauce* $1.26
  • 4 Tbsp butter $0.60
  • 1/4 tsp garlic powder $0.05
  • 8 oz. cream cheese $2.19
  • 2 Tbsp buttermilk ranch dressing $0.25
  • 3 cups chopped cooked chicken $4.00
  • 1/4 cup crumbled blue cheese (optional) $1.00

Instructions

  • Add the hot sauce, butter, and garlic powder to a small saucepot. Stir and cook over medium until the butter has melted and combined with the hot sauce.
  • Cut the cream cheese into chunks and add it to the sauce pot along with the ranch dressing. Stir and whisk over medium until the cream cheese has melted and created a smooth and creamy sauce.
  • Add the chopped chicken to the saucepot and stir to combine. Stir and cook over medium just until heated through. Be careful not to let the dip boil.
  • Taste the dip and adjust the heat (hot sauce) or any of the other flavors to your liking. Transfer to a bowl and top with crumbled blue cheese, then enjoy!

See how we calculate recipe costs here.

Notes

*You can substitute with any vinegar-based cayenne hot sauce.

Nutrition

Serving: 0.25cup | Calories: 267kcal | Carbohydrates: 2g | Protein: 19g | Fat: 20g | Sodium: 715mg | Fiber: 0.01g
Close up of buffalo chicken dip on a cracker.

How to Make BUffalo Chicken Dip – Step by Step Photos

Buffalo sauce ingredients in a saucepot.

Start by making a super simple buffalo sauce: add ½ cup Frank’s RedHot sauce (or any vinegar-based cayenne hot sauce), 4 Tbsp butter, and ¼ tsp garlic powder to a sauce pot. Heat and stir over medium until the butter has melted and combined with the hot sauce.

Cream cheese added to the pot in chunks.

Cut 8 oz. of cream cheese into chunks, then add it to the pot, along with 2 Tbsp buttermilk ranch dressing.

Smooth buffalo dip sauce in the pot with a whisk.

Stir and whisk over medium heat until the cream cheese and dressing have melted into the hot sauce and created a smooth, creamy sauce.

Chopped chicken being poured into the creamy sauce.

Add 3 cups of chopped cooked chicken to the sauce and stir to combine. Continue to stir and cook just until heated through. Be careful not to let the dip boil.

Finished buffalo chicken dip in the pot.

Give the dip a taste and adjust the heat (add more hot sauce) or other flavors to your liking.

Blue cheese being sprinkled over the dip.

Transfer the buffalo chicken dip to a bowl and top with crumbled blue cheese (optional).

Overhead view of a the buffalo chicken dip surrounded by crackers and vegetables.

Serve with your favorite crackers, vegetables, or chips for dipping!

More delicious dip recipes

The post Easy Buffalo Chicken Dip appeared first on Budget Bytes.

3-Ingredient Bacon Wrapped Dates

My favorite bacon-wrapped dates recipe is made with (actually!) crispy bacon, tender Medjool dates, and stuffed with your choice of cheese. Easy to make and always a party favorite! Bacon-wrapped dates. ♡ I’ve made this 3-ingredient easy appetizer more times than I can count for happy hours, dinner parties, holiday gatherings…you name it. It’s one […]

My favorite bacon-wrapped dates recipe is made with (actually!) crispy bacon, tender Medjool dates, and stuffed with your choice of cheese. Easy to make and always a party favorite!

Bacon Wrapped Dates

Bacon-wrapped dates. ♡

I’ve made this 3-ingredient easy appetizer more times than I can count for happy hours, dinner parties, holiday gatherings…you name it. It’s one of those recipes that magically works for just about any occasion and is always guaranteed to be a crowd favorite. And I personally just find that sweet-savory-smoky flavor combo to be perfection. That said, I’ve developed a few opinions over the years about what takes a bacon-wrapped dates recipe from good to GREAT. So today I thought I would pop back in and give my decade-old recipe here a few modern updates!

First off, we’ve all officially gotta commit from now on to taking an extra 10 minutes to pre-cook the bacon before wrapping it around the dates. Otherwise, the bacon never has time to fully cook and crisp up while baking wrapped around the dates (or you end up having to bake the dates so long that the cheese burns or oozes out), which is a tragedy that can easily be avoided. Simply pre-cook the bacon in the oven, or you can cheat and buy that pre-cooked soft bacon that’s available in most stores nowadays.

Second, continuing on with the crispy bacon soapbox, the stuffed dates must be flipped halfway through baking so that each side can get evenly cooked. I’ve experimented with a number of flipping methods over the years and have found it’s simply easiest to poke the toothpick all the way through the date, which makes it easy to grab and quickly turn over.

Third, use a good-quality cheese. You only need a small amount for this recipe, but a richly-flavored cheese makes such a difference in balancing out the flavor of the smoky bacon and sweet dates. I’m partial to a punchy gorgonzola or a tangy goat cheese, but a good feta, Manchego, or even an aged cheddar are also great options here.

Finally, don’t forget to season the dates! I always add a few generous twists of freshly-ground black pepper, and also love sprinkling each date with a tiny a pinch of flaky sea salt for crunch. The perfect finish.

Sound good? Let’s stuff some dates!

(more…)

Classic Wedge Salad

There’s something about the wedge salad that satisfies every time! This recipe breaks down all the elements of this classic side dish. Classic is classic for a reason, and the classic wedge salad does not disappoint. Every time we serve it, people ooo and ahh. Because it really is perfection: the crunch of iceberg lettuce against the creamy, savory blue cheese dressing just makes sense. Not to mention it looks stunning! There’s a reason this salad has been impressing us all for 100 years. It’s our favorite to serve with a grilled dinner or sheet pan salmon and asparagus. How do we make it? Here are all the classic elements: and of course, we’ve put our spin on it. What’s in a wedge salad? The first recipe for an iceberg lettuce wedge salad was printed in 1916 in the book Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings. Not quite what the salad looks like today! In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

There’s something about the wedge salad that satisfies every time! This recipe breaks down all the elements of this classic side dish.

Wedge salad

Classic is classic for a reason, and the classic wedge salad does not disappoint. Every time we serve it, people ooo and ahh. Because it really is perfection: the crunch of iceberg lettuce against the creamy, savory blue cheese dressing just makes sense. Not to mention it looks stunning! There’s a reason this salad has been impressing us all for 100 years. It’s our favorite to serve with a grilled dinner or sheet pan salmon and asparagus. How do we make it? Here are all the classic elements: and of course, we’ve put our spin on it.

What’s in a wedge salad?

The first recipe for an iceberg lettuce wedge salad was printed in 1916 in the book Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings. Not quite what the salad looks like today!

In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon bits that are traditional in today’s salad. By the 1970’s, it became popular at steakhouses where it still is today. Most restaurants and chefs these days like to put their own creative touches on wedge salads (which we’ll cover below). The basic elements of a classic wedge salad are:

  • Iceberg lettuce
  • Blue cheese dressing
  • Tomatoes
  • Chives
  • Bacon
Wedge salad recipe

Try smoky breadcrumbs in place of bacon!

For our spin on the classic wedge salad, we’ve created an innovation instead of the traditional bacon: smoky bread crumbs! You can use breadcrumbs to add the crunchy element that bacon provides, and season them to add a hint of the smokiness of bacon. It’s a fun way to get creative with your wedge salad (and makes it vegetarian). You’ll simply toast the breadcrumbs in a skillet with olive oil and spices until they’re golden, about 3 minutes. Here are the spices you’ll need:

  • Smoked paprika: Also labeled as pimentón at the grocery store, it’s a smoked version of sweet paprika and adds a hint of smoke to everything it touches. It’s worth seeking out here! (Use leftovers for all these smoked paprika recipes.)
  • Onion powder
  • Garlic powder
  • Salt

A fresh spin on blue cheese dressing

This wedge salad uses our favorite blue cheese dressing recipe: classic with a modern spin! Here are a few of the features of this dressing that makes it a go-to:

  • Uses Greek yogurt! Combining the standard mayonnaise with Greek yogurt helps to reduce the calories but still keeps the deliciously creamy texture.
  • Easy to whisk up. This one takes just a few minutes to make! You’ll mash the blue cheese crumbles with a bit of vinegar, then mix it together with the yogurt, mayo and spices.
Wedge salad

Don’t like blue cheese? A few options

Blue cheese is a strong flavor, and we know several people in our immediate circle who aren’t fans. You too? You can mix things up in the wedge salad and use a different salad dressing. Then top with feta cheese crumbles! Here are a few ideas for alternate dressings:

  • Ranch dressing: Try our best Ranch Dressing! It also uses Greek yogurt. You can even add a little smoked paprika to make Smoky Ranch.
  • Feta dressing: Simply make the blue cheese dressing below but use feta cheese instead of blue cheese.
  • Thousand island: Who doesn’t love Thousand Island? It’s not classic for a wedge salad, but still tasty!
Wedge salad

Cutting the wedges in wedge salad

Last up: there are a few things to note when you cut an iceberg head for your wedge salad! Here are a few notes and things to look for:

  • Look for a small to medium iceberg head. Some iceberg lettuce heads you can find at the store are massive! Small to medium makes the best wedge.
  • Remove the outer leaves first. The outer leaves can be dirty and sometimes are damaged. Pull them all off first!
  • Cut into 4 for a small head or 6 for large. If all you can find is a very large iceberg head, you can cut it into 6 wedges. This will make it more manageable on a plate!

Mains to pair with wedge salad…it’s totally versatile!

The classic wedge salad is one of the most versatile salads we know. It goes with nearly anything. Here are some our favorite ways to pair it with a meal…that’s not steak:

More classic salads

Love the wedge? You’ll love these super classic salads too:

This wedge salad recipe is…

Vegetarian and gluten-free.

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Wedge salad

Classic Wedge Salad

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian
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Description

There’s something about that classic wedge salad recipe! Crisp iceberg and creamy blue cheese dressing is a match made in heaven.

Ingredients

For the salad

  • 1 recipe Blue Cheese Dressing*
  • 1 small head iceberg lettuce
  • 1 cup cherry tomatoes, quartered (or 4 sundried tomatoes, chopped)
  • 2 chives, thinly sliced
  • 3 tablespoons blue cheese crumbles
  • Smoky breadcrumbs, for the garnish (1 handful crushed potato chips or crumbled bacon)

For the smoky breadcrumbs

  • 1 tablespoon olive oil
  • 1/2 cup panko (or homemade breadcrumbs)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon each onion powder and garlic powder
  • 1/4 heaping teaspoon kosher salt

Instructions

  1. Make the Blue Cheese Dressing. 
  2. Make the smoky breadcrumbs, if using: Heat the olive oil in a small skillet over medium heat. In a small bowl, mix the panko with the smoked paprika, onion powder, garlic powder and kosher salt. Add them to the skillet and toast, stirring frequently, until golden and crisp, about 2 to 3 minutes. Remove to a bowl. 
  3. Remove the outer leaves of the iceberg head, then slice it into wedges (4 for a small head, 6 for a large head). Prep the chives and tomatoes.
  4. To serve. place a wedge on a plate. Top with dressing, tomatoes, chives, blue cheese crumbles, and smoky breadcrumbs. Serve immediately. 

Notes

*Not a blue cheese lover? Make our Ranch Dressing and add 1/2 teaspoon smoked paprika for a smoky flair. Then top with crumbled feta cheese. 

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Wedge salad, wedge salad recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Seared Filet with Blue Cheese Butter.

I’m here to tell you how to make the best filet mignon recipe for Valentine’s Day!  Seriously, this is the best. While I only make filet on super special occasions, we adore it and this recipe is absolutely divine. The steak is so tender and juicy and flavorful. The blue cheese butter is wonderful enough […]

The post Seared Filet with Blue Cheese Butter. appeared first on How Sweet Eats.

I’m here to tell you how to make the best filet mignon recipe for Valentine’s Day! 

filet mignon with blue cheese butter and cacio e pepe brussels

Seriously, this is the best. While I only make filet on super special occasions, we adore it and this recipe is absolutely divine.

filet mignon steaks with salt and pepper

The steak is so tender and juicy and flavorful. The blue cheese butter is wonderful enough to want to eat with a spoon. The combo is classic, restaurant-worthy and makes dinner feel extra fancy. I’d say we all need that right now!

brussels sprouts ready to roast

If you follow me on instagram, you saw me make this amazing filet on Christmas Eve. We wanted to keep things low key but also really wanted filet, because we usually have something like my espresso crusted beef tenderloin.

However, I’ve been cooking my filet mignon steaks like this for years – ever since I first learned how. This is by far the best foolproof recipe I’ve found and it works like a charm every single time if you want to make steaks. It’s pretty quick and easy too! 

butter, herbs, blue cheese in a bowl

The only thing I occasionally do differently is baste with butter from the pan until cooked. I mean, basting with butter is the most delicious thing you can do, but it also requires standing over the hot pan for a few minutes and if you have little kids around, I can assure you this is easier! And just as delish.

Oh! And! The only thing that makes this steak better is topping it with… 

The blue cheese butter!

seared steak in a cast iron skillet with blue cheese butter

Oh my yes please.

Obviously, this is a dream. Remember years and years ago when I made these blue cheese biscuits with red wine butter? Well I almost made pinot noir butter here again but changed it at the last minute. Blue cheese on filet is just such a classic flavor combo. One that is so, so good. 

filet mignon with blue cheese butter and cacio e pepe brussels

The steak is rich and decadent, the blue cheese butter is a bit tangy and creamy – it complements so well. Can’t beat the classic! 

filet mignon with blue cheese butter and cacio e pepe brussels

Perhaps my favorite part of searing a filet is having some filet leftovers. We love using leftover filet to make slider sandwiches (hot or cold!) or even use on my steakhouse pizza. Pretty sure that leftover filet may rank up there as Eddie’s favorite leftover of ALL time.

One the side of this filet, I did a quick roast of my cacio e pepe brussels. This recipe is SO good. Such an easy way to prepare brussels sprouts and makes for a wonderful side dish that everyone loves. When we have this for dinner, I often keep it to a side like the brussels or my parmesan roasted broccoli. The steak is already so filling and decadent, that having a roasted vegetable side dish is the way to go.

filet mignon with blue cheese butter and cacio e pepe brussels

Isn’t is just the perfect special occasion meal?!

filet mignon with blue cheese butter and cacio e pepe brussels

Best Filet Mignon with Blue Cheese Butter

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Seared Filet Mignon with Blue Cheese Butter

This is the best filet mignon you can make at home! Seared to perfection, finished in the oven and topped with blue cheese butter. Divine!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 filet mignon steaks, about 2 inches thick
  • kosher salt and fresh ground pepper
  • 2 to 3 tablespoons unsalted butter
  • cacio e pepe brussels sprouts, for serving

blue cheese butter

  • 6 tablespoons unsalted butter
  • ⅓ cup crumbled blue cheese
  • 2 tablespoons chopped herbs, like parsley, thyme, basil, chives

Instructions

  • Preheat the oven to 450 degrees F. I highly highly suggest using a cast iron skillet for this - it will get a little smoky, so be sure to use your oven vent or turn on a fan, etc!
  • Heat a cast iron skillet over medium-high heat. Season the steaks all over with salt and fresh ground pepper. Add the 2 tablespoons of butter to the skillet - it will begin to brown and smoke. That’s okay!
  • Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoon of butter if needed. Once you’ve done both sides, turn off the heat.
  • Place the skillet in the oven and cook for about 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F.
  • Let the steak rest for 5 to 10 minutes before serving. I top mine with a scoop of the blue cheese butter about 2 minutes before serving, so it gets a bit melty.

blue cheese butter

  • Mash and stir everything together until combined and creamy. You can make this ahead of time and store it sealed in the fridge for a few days.

filet mignon with blue cheese butter and cacio e pepe brussels

Seriously the perfect bite.

The post Seared Filet with Blue Cheese Butter. appeared first on How Sweet Eats.

Sticky Chicken Fingers with Yogurt Blue Cheese Sauce.

It’s official: I’m obsessed with these crispy sticky chicken fingers. They are INCREDIBLE. Saucy, crunchy, crispy, sweet, savory and slightly spicy if you’d like. Oh, and BAKED! Not fried. Absolutely divine and perfect for a snack, fun weeknight dinner, super bowl eats or just… today. Because they’re that good.   It’s no secret we looooove some […]

The post Sticky Chicken Fingers with Yogurt Blue Cheese Sauce. appeared first on How Sweet Eats.

It’s official: I’m obsessed with these crispy sticky chicken fingers.

sticky chicken fingers with yogurt blue cheese sauce

They are INCREDIBLE. Saucy, crunchy, crispy, sweet, savory and slightly spicy if you’d like. Oh, and BAKED! Not fried.

Absolutely divine and perfect for a snack, fun weeknight dinner, super bowl eats or just… today. Because they’re that good.  

crispy baked chicken fingers

It’s no secret we looooove some homemade chicken fingers in this house! Our favorites are these pretzel crusted chicken fingers, but I’ve been making them since I first started the blog 13 years ago, waaaay before kids. Eddie and I always loved using crunchy chicken fingers on salads or just as a part of dinner. In fact, they are probably one of Eddie’s favorite foods.

yogurt blue cheese

Needless to say, I’ve perfected my method over the years. They are baked, super crispy and crunchy and tender inside. They are wonderful and work everytime. 

We love these even more than any fried chicken fingers. Okay, maybe not chick-fil-a, but you know what I mean. Others don’t hold a candle to these.

sticky chicken fingers with yogurt blue cheese sauce

Now, this sticky sauce makes them even MORE incredible. Not even joking when I say I’ve made these twice some weeks by request.

Everyone LOVES them. 

The sauce makes these taste 100% restaurant-worthy.

sticky chicken fingers with yogurt blue cheese sauce

The sauce is a combo of brown sugar, butter, buffalo wing sauce (or you could use hot sauce!) and a drop of water if you need it. It’s divine. It’s fairly indulgent too, but it makes the crispy chicken taste fantastic. I know some of you may ask if you can reduce the sugar… you can try, but this combo is what makes it perfectly sticky and saucy. If you don’t want to coat the chicken in the sauce, you could even use it as a dip. It’s addictive! 

You can also add a little more hot sauce or even a dash of cayenne if you want to make this spicier. I’m a huge baby, so it’s a no for me. But I know some of you love your spice.

sticky chicken fingers with yogurt blue cheese sauce

Oh and the blue cheese! I’ve shared this before on the blog but it’s wonderful here in this recipe. Greek yogurt, some lemon, salt, pepper, lots of blue cheese or gorgonzola. Deeeelish. Super refreshing and a wonderful complement for the chicken. 

And if you’re feeling ranch, here’s my incredible homemade ranch recipe that also is a delish dipper.

Now please run and make them!

sticky chicken fingers with yogurt blue cheese sauce

Sticky Chicken Fingers with Yogurt Blue Cheese

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Sticky Chicken Fingers with Yogurt Blue Cheese Sauce

These sticky chicken fingers are crispy, crunchy and most importantly, BAKED! Serve with the blue cheese yogurt dip and you'll be in heaven!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

sticky chicken

  • 1 pound chicken tenders
  • kosher salt and pepper
  • garlic powder
  • 1 cup flour
  • 2 large eggs, lightly beaten
  • 3/4 cup panko breadcrumbs
  • ¼ cup seasoned fine breadcrumbs
  • olive oil spray, or nonstick spray, coconut oil spray, avocado oil spray, etc
  • 1 cup brown sugar
  • ¼ cup buffalo wing sauce
  • 3 tablespoons unsalted butter
  • 1 tablespoon water

yogurt blue cheese

  • 1 cup plain greek yogurt
  • 1 lemon, juiced
  • big pinch of kosher salt and pepper
  • ¾ cup crumbled blue cheese
  • 2 green onions, thinly sliced

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with a wire rack. Spray the wire rack with nonstick (or olive oil/coconut oil/avocado oil) spray. This is key so the breading sticks to the chicken!
  • Line up 3 bowls or large plates. Put the flour in one, the eggs in the second and stir together both breadcrumbs in the third.
  • Sprinkle the chicken all over with salt, pepper and garlic powder, covering both sides. Dip each piece of chicken in the flour, covering completely. Then dip in the egg, then in the breadcrumb mixture, pressing gently so the crumbs adhere. Place each chicken piece on the sprayed wire rack.
  • Bake the chicken for 12 minutes, then gently flip and bake for 12 minutes more.
  • While the chicken is baking, heat the brown sugar, wing sauce, butter and water in a saucepan over medium heat. Whisk until the sugar dissolves. Let the mixture come to a boil (watch it the entire time!) then reduce it to a simmer and cook for 2 minutes. Turn off the heat and let the mixture cool while the chicken finishes.
  • When the chicken is done, gently lift it on the wire rack with a spatula or tongs. Place it on a plate or in a bowl and drizzle it with the sauce. Don’t let the chicken sit too much in the sauce, because the sauce gets stickier and thicker as it sits, and it will rip off the breading! So toss in the sauce, then serve on plates with the dip. Enjoy!

yogurt blue cheese

  • Mix all ingredients together in a bowl, mashing the blue cheese in as you stir. Serve immediately! You can make this ahead of time and store it in the fridge.

sticky chicken fingers with yogurt blue cheese sauce

Hello this is my friday night!

The post Sticky Chicken Fingers with Yogurt Blue Cheese Sauce. appeared first on How Sweet Eats.

Holiday Cheese Board

This post is sponsored by Kroger. The holidays are here and that means it’s time to party! Today, I am going to show you how to make a festive Holiday Cheese Board that will WOW your family and friends. It’s almost too pretty to eat and if …

This post is sponsored by Kroger. The holidays are here and that means it’s time to party! Today, I am going to show you how to make a festive Holiday Cheese Board that will WOW your family and friends. It’s almost too pretty to eat and if you want to be fancy, you can call…

The post Holiday Cheese Board appeared first on Two Peas & Their Pod.

French Onion Soup with Brûléed Blue Cheese.

If you do one thing this week, make some blue cheese french onion soup! 2020 is wacky, especially since this is the second recipe for french onion soup that I’m sharing in one year. YES. I couldn’t help it. I originally shared this lover’s french onion soup back in February, just in time for Valentine’s […]

The post French Onion Soup with Brûléed Blue Cheese. appeared first on How Sweet Eats.

If you do one thing this week, make some blue cheese french onion soup!

french onion soup with brûléed blue cheese

2020 is wacky, especially since this is the second recipe for french onion soup that I’m sharing in one year. YES. I couldn’t help it.

I originally shared this lover’s french onion soup back in February, just in time for Valentine’s Day. Before the world imploded!

It’s incredible. It’s a classic version that is dreamy and cheesy and oh-so comforting.

caramelized onions in a pot

Then.

Then I saw a recipe for french onion soup with blue cheese. Ummmm. What?

My life was forever changed. I love blue cheese SO MUCH. 

The thought of melty, bubbly blue cheese on top of french onion soup was something I could not erase from my brain. It sounded absolutely incredibly and such an upgrade from the original.

So I made it. A bunch.

We ate it like crazy.

base of french onion soup

And here we are! I’m showing you how to make it because it’s a hug in a bowl. A big bowl of heaven that has to happen in your life. Yes, it’s a treat to make any time of year, but especially delicious right now for this chilly holiday season. If you’re looking for a special meal to make to take the sting off of this weird and lonely holiday season, I’ve the ticket.

French onion soup with blue cheese! It will comfort you and make you the happiest person EVER.

french onion soup topped with baguettes and blue cheese

So in my traditional french onion soup recipe, I like to deglaze the caramelized onions with bourbon. In this recipe, I use red wine.

My preference is pinot noir, but you could use your favorite red. I love the flavor that the red wine adds to the onions as it cooks down – and it complements the blue cheese so well.

french onion soup topped with baguettes and blue cheese

P.S. I’m a little bit of a red wine + blue cheese combo fanatic. Remember when I make these blue cheese biscuits with pinot noir butter?!

french onion soup with brûléed blue cheese

Anyway! The base of the french onion soup is still a classic – it’s the topping that takes it up a notch! I like to make crouton-y baguette slices that fit right in your bowl. Once those are toasted, pile a bunch of blue cheese or gorgonzola and broil the heck out of your bowls.

french onion soup with brûléed blue cheese

OH YES.

french onion soup with brûléed blue cheese

This is seriously one of my dream meals. Caramely, savory french onion soup. Toasty bread. Melty, bubbly blue cheese. Does not get any better than this! 

french onion soup with brûléed blue cheese

Blue Cheese French Onion Soup

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French Onion Soup with Brûléed Blue Cheese

This blue cheese french onion soup is divine! Classic french onion soup topped with a baguette slice and bruleed blue cheese. Dreamy!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 to 5 large sweet onions, (about 2lbs worth), sliced
  • 6 tablespoons unsalted butter
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons red wine
  • 2 garlic cloves, minced
  • ⅓ cup dry sherry
  • 6 cups beef stock
  • 1 to 2 sprigs of fresh thyme, plus extra for garnish
  • 1 baguette, cut into slices
  • 8 ounces blue cheese or gorgonzola, sliced or crumbled

Instructions

  • Heat a large pot over low heat and add the butter. Once melted, stir in the onions, salt, pepper and thyme. Cook, stirring often, until the onions are softened and are starting to caramelize, about 20 minutes. Stir in the red wine. Cook, stirring often again, for another 20 to 30 minutes until the onions are deeply caramelized and golden in color. Stir in the garlic.
  • Stir in the dry sherry and cook for about 5 minutes. Add in the beef stock and fresh thyme sprigs. Bring the mixture to a boil, then reduce it to a simmer and cook uncovered for 15 to 20 minutes, until the broth has reduced and thickened a bit.
  • While the soup is simmering, make your baguette slices. Preheat the oven to 350 degrees F. Place the slices on a baking sheet. Brush the bread with olive oil. Place in the oven for 10 to 12 minutes, until golden and crunchy.
  • To serve the soup, ladle spoonfuls of the soup into oven-safe ramekins or crocks. Place them on a baking sheet. Add a sprinkle of blue cheese on top, then a baguette slice. Pile more blue cheese on top. Repeat with remaining crocks. If you have leftover baguettes and blue cheese, I like to top the bread with the blue cheese and place them on a baking sheet too. These are great for extra dippers.
  • Turn the broiler on your oven to high with a rack in the center of the oven.
  • Stick the baking sheet in the oven. Broil for 2 to 3 minutes, or until the cheese is golden and bubbly. Be sure to keep an eye on them so the bread doesn’t burn! Garnish with extra thyme if you wish. And serve!

french onion soup with brûléed blue cheese

Dooooo it.

The post French Onion Soup with Brûléed Blue Cheese. appeared first on How Sweet Eats.

How to Pair Cheese With Halloween Candy (Because We All Need a Little Fun)

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.

The air is getting colder, the days are getting shorter, and all I want to do is drink pumpkin beer while snacking on chocolate. Last time we paired potato chips with cheese, offering some delicious salty and savory combinations. Now it’s time to switch gears into the world of sweets. Halloween is approaching: It's the time of year when we all devour candy like nobody’s business.

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Fuji Apple Chicken Salad with Creamy Champagne Vinaigrette.

Welcome to my lunchtime fave: the fuji apple chicken salad! Made at HOME!  I promise this will be the last fall salad! I mean, I almost promise. Yes, I share a ridiculous amount of fall salads, especially including apples, but they are just the best salad add-in. And this one is SO good.  A year […]

The post Fuji Apple Chicken Salad with Creamy Champagne Vinaigrette. appeared first on How Sweet Eats.

Welcome to my lunchtime fave: the fuji apple chicken salad! Made at HOME! 

fuji apple chicken salad with champagne vinaigrette

I promise this will be the last fall salad! I mean, I almost promise. Yes, I share a ridiculous amount of fall salads, especially including apples, but they are just the best salad add-in. And this one is SO good. 

homemade apple chips

A year or two ago we started getting panera once a week for lunch while working. Mostly, my kids were obsessed with different items, but I have gone through phase after phase of their salads – there are multiples that I really love!

I’ve made the strawberry poppy seed chicken salad before and I’ve made their mediterranean kale salad with quinoa too. And! I make their baja grain bowls frequently. 

toasted brown sugar pecans

Even though we’re cooking constantly here, sometimes the dishes aren’t ready for lunch (as in, they need to be photographed!) and lunch take out has added the best spark to the day. It also helps that the salads are fairly healthy, even when I do want to get a vat of broccoli cheddar soup in a bread bowl. As delicious as this is, it puts me in a food coma and I can’t work after!

fuji apple chicken salad with champagne vinaigrette

A long time favorite of mine has been the fuji apple chicken salad. The apple chips, gorgonzola and vinaigrette bring so much life to the salad! I’ve recreated it almost exactly here, with a few exceptions.

Fuji apple chicken salad perfection:

I made my own apple chips, which aren’t quite as crunchy as store-bought ones. You know? They are still really good! Just never as crisp. You can either make your own or grab some from the store. I use these in salads year round, that’s how much I love them.

pouring champagne vinaigrette on fuji apple chicken salad

Also, I either broil or grill some chicken thighs or breasts. It’s delicious, but not necessary. If I was going to prep these for the week ahead, I’d probably use a rotisserie chicken for ease. Or any leftover grilled chicken!

I make pickled onions instead of using raw red sliced onion in the salad. Because pickled onions are ALWAYS better! The tart, briney flavor is out of this world. You can make these ahead of time, of course. I like to keep a batch in the fridge every week.

fuji apple chicken salad with champagne vinaigrette

Finally, I made a creamy champagne vinaigrette instead of a white balsamic. I modeled this after my creamy balsamic dressing in the blueberry salad this summer (which was such a hit!) and oh my word – it is SO good. I’m pretty sure panera has their dressing bottled if you just want to buy that for an extra legit salad. But mine is super close and SO good. 

fuji apple chicken salad with champagne vinaigrette

I mean, see that texture?! Crunchy and crisp and refreshing and satisfying and hearty! Everything a salad should be.

fuji apple chicken salad with champagne vinaigrette

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Fuji Apple Chicken Salad

This fuji apple chicken salad is a copycat of the delicious version from panera! Topped with a creamy champagne vinaigrette - it's so good!
Course Salad
Cuisine American
Prep Time 30 minutes
For the apple chips 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

fuji apple chicken salad

  • 2 fuji apples, thinly sliced (or 1 to 2 cups apple chips)
  • ½ cup pecans
  • 1 tablespoon brown sugar
  • pickled onions, for serving
  • 1 cup cubed or shredded chicken breast
  • 8 cups spring greens
  • ½ cup sliced grape tomatoes
  • ⅓ cup crumbled gorgonzola cheese
  • salt and pepper

creamy champagne vinaigrette

  • ¼ cup balsamic vinegar
  • 1 garlic clove, minced
  • 1 tablespoon heavy cream
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • pinch of salt and pepper
  • ½ cup extra virgin olive oil

Instructions

  • To make the apple chips, preheat the oven to 225 degrees F. Thinly slice the fuji apples and place the slices in a single layer on the sheet. Bake for 1 hour, then flip the slices and bake for 1 more hour. You can do this head of time and store them at room temp in a bag or container.
  • To toast the pecans: heat the pecans in a nonstick pan over medium heat. Add in the brown sugar. Toss and stir constantly, as the pecans toast and the sugar melts. Cook for 2 to 3 minutes until toasty. Remove and spread on a piece of parchment paper to cool. You can leave these whole or chop them.
  • To assemble the salad, toss the greens with a big pinch of salt and pepper. Top with chopped chicken, the apple chips, toasted pecans, chicken, gorgonzola, tomatoes and dressing. Toss well and serve!

creamy champagne vinaigrette

  • Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.

fuji apple chicken salad with champagne vinaigrette

This is heavenly.

The post Fuji Apple Chicken Salad with Creamy Champagne Vinaigrette. appeared first on How Sweet Eats.

Tomato Picnic Toast with Blue Cheese Mayo.

This is anything-but-boring tomato toast.  And it is so, so perfect for the next month or two, when tomatoes are at peak ripeness – for both lunch and dinner! And let’s be real… maybe even breakfast. It wasn’t until I started this blog that I knew about the phenomenon of mayo tomato toast. Sure, we’ve […]

The post Tomato Picnic Toast with Blue Cheese Mayo. appeared first on How Sweet Eats.

This is anything-but-boring tomato toast. 

tomato toast with blue cheese mayo

And it is so, so perfect for the next month or two, when tomatoes are at peak ripeness – for both lunch and dinner!

And let’s be real… maybe even breakfast.

sliced heirloom tomatoes

It wasn’t until I started this blog that I knew about the phenomenon of mayo tomato toast. Sure, we’ve had incredible tomatoes come mid-summer here PA (for about five minutes) ever since I was a kid, but we usually served them as salad. Or just sliced with some balsamic. 

P.S. there is a super easy, delicious tomato salad in my next book! It was a staple my mom made when we were growing up. Can’t wait!

crumbled blue cheese in mayo

Let’s just say that since the mayo/toast/tomato meal skipped over me, I’ve felt very deprived ever since discovering it. I mean, it is SO GOOD. So simple. Such a classic. How could I go so long without knowing this was a thing?

Granted, I thought I didn’t like mayo until about five years ago. But that’s neither here nor there.

blue cheese mayo on sourdough toast

So. You know I have made just about a million versions of tomatoes on toast right here on this blog. It’s unbeatable in the summer, the perfect lunch or dinner – just so unbelievably good.

tomato toast with blue cheese mayo

Most of my tomato toast varieties include burrata cheese, so I left that out today in order to really switch things up. Hello BLUE CHEESE!

And not just any old boring blue cheese, We’re making blue cheese mayo. Which is really just a fancy way for saying that we’re stirring crumbled blue cheese into mayo. It’s true. 

tomato toast with blue cheese mayo

It.is.everything. 

Especially slathered on sourdough toast!

Especially topped with ripe tomatoes!

Then sprinkle it all with flaked salt and you’re golden.

This is my perfect picnic toast. 

Whether you’re throwing a blanket in the backyard for a weekday picnic lunch or actually venturing to a park, it’s the best way to elevate your tomato toast or sandwich.

Add a sprinkle of fresh chives and you won’t even want to eat anything else all summer. 

tomato toast with blue cheese mayo

Tomato Toast with Blue Cheese Mayo

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Tomato Toast with Blue Cheese Mayo

This tomato toast is my new favorite lunch! Toasted sourdough spread with blue cheese mayo, topped with sliced heirlooms and sprinkled with salt. YUM.
Course Main Course
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • ½ cup mayonnaise
  • ¼ cup crumbled blue cheese
  • 4 slices sourdough bread, toasted
  • 1 to 2 heirloom tomatoes, thinly sliced
  • 1 tablespoon fresh chives, for topping
  • freshly ground black pepper
  • flaked salt for sprinkling

Instructions

  • In a bowl, stir together the mayo and blue cheese. Toast the sourdough. Spread it with the blue cheese mayo, then layer with the sliced tomatoes. Sprinkle with flaked salt, pepper and chives. Eat!

tomato toast with blue cheese mayo

But whyyyyy is this so good?

The post Tomato Picnic Toast with Blue Cheese Mayo. appeared first on How Sweet Eats.