Archive for the ‘Recipes’ Category

Meatless Monday: Chipotle Bean Burritos

Wednesday, April 21st, 2010

We’ve been doing this Meatless Monday thing for several weeks, and it’s going pretty well. We’re typically pretty happy with the meals, though I can’t say I’ve gotten to the point where I wouldn’t rather have meat. As I said before, we’ve tried quite a few things. I think all of them have been either Italian-flavored or some variation on Tex-Mex, probably because these are cuisines that are more likely to include vegetables in the first place, and because the bold, fresh flavors help to make-up for the lack of meat. That’s meant plenty of pasta, panini, chili, and one of the first things we tried, these Chipotle Bean Burritos from January’s issue of Cooking Light.

I liked this recipe, in general. The beans had a really good flavor, even though chipotle is not usually my favorite seasoning. The beans were spicy, but not hot. We used a delicious Chipotle Chile & Peppers flavored tortilla, which I think added to the dish. The tortilla is made by Tumaro’s, soon to be available at Amazon, and is one of the best healthy tortillas I’ve ever tasted. Again, a hint of spicy flavor, but not hot. We used them for quesadillas this week, and will continue to buy them, I’m sure.

If meatless meals are your thing, you’ll definitely like these burritos. They were tasty and filling, and the recipe was a quick one. For those of us that lean towards the carnivore side of things, they were good, but not great. We all would’ve liked a little chicken or steak or some additional protein in there.

Cooking Light’s Chipotle Bean Burritos

  • 1  tablespoon  canola oil
  • 1  garlic clove, minced
  • 1/2  teaspoon  chipotle chile powder
  • 1/4  teaspoon  salt
  • 1/3  cup  water
  • 1  (15-ounce) can organic black beans, drained
  • 1  (15-ounce) can organic kidney beans, drained
  • 3  tablespoons  refrigerated fresh salsa
  • 6  (10-inch) reduced-fat flour tortillas
  • 1  cup  (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1 1/2  cups  chopped plum tomato (about 3)
  • 1 1/2  cups  shredded romaine lettuce
  • 6  tablespoons  thinly sliced green onions
  • 6  tablespoons  light sour cream

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Pioneer Woman’s Cheddar Puffs

Monday, April 12th, 2010

Warning: This is not a healthy recipe. We’re not even going to talk about Points today.

Now that that’s out of the way…

Yum!

These tasty little appetizers are cheesy bites of heaven. You make rich, gooey, melty cheese sauce, use it to coat bread chunks, then freeze them and bake them to puff them up. My favorite part of the recipe is that you can do all the work in advance–the prep work leaves you with a bag of frozen puffs that only require 10 minutes in the oven to finish. Perfect for parties or family get-togethers!

The Pioneer Woman’s Cheddar Puffs

  • 1 loaf Crusty French Bread, Cut Into 1-inch Cubes
  • ½ stick Butter
  • 3 cloves Garlic, Minced
  • 1-½ teaspoon Dijon Mustard
  • 8 ounces, weight Cream Cheese, Sliced
  • 1-½ cup Grated Cheddar Cheese
  • Salt And Freshly Ground Black Pepper, To Taste
  • 2 whole Egg Whites, Beaten
  1. Heat butter in a skillet over medium heat. Add garlic and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.
  2. Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.
  3. Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.
  4. When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature.

Caramelized Corn with Fresh Thyme

Tuesday, April 6th, 2010

This is a great, simple, summery side dish, even though it takes advantage of frozen corn. It’s not hard, and there aren’t many ingredients. It’s one of those awesome, simple dishes that really is greater than the sum of its parts.

Caramelizing the corn brings out tons of great flavor, and the fresh herbs brightened and deepened the flavors. The original recipe called for mint, but I think any fresh herbs that you have on hand would work just fine. The thyme was very good, and I think basil or cilantro would be equally delicious.


Caramelized Corn with Fresh Thyme
Adapted from The Wednesday Chef

1 10-ounce package frozen premium corn (choose something extra sweet)
1 tablespoon unsalted butter
2 tablespoons minced fresh thyme
Salt

1. Defrost the corn in a colander, tossing occasionally, for about 30 minutes.

2. In a wide skillet, melt the butter over high heat. Add the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the thyme and sprinkle with salt. Transfer to a serving bowl and serve while hot.

Note: I didn’t have any frozen corn on hand, so I had to use canned. I made sure to drain it really well. It worked fine. Next time, I’d try it with frozen corn, and I think it could be even better.

Happy Easter!

Sunday, April 4th, 2010

Happy Easter, everyone! David and I are headed to a family gathering, where I was asked to bring a dessert. I ended making two desserts, because I’m ridiculous: Easter Sugar Cookies with Royal Icing and Carrot Cake Cupcakes with Cream Cheese Frosting. You’ll here more about the cupcakes someday soon, I promise. In the meantime, here’s the details on the cookies.

Sugar Cookies with Royal Icing
Adapted from marthastewart.com

* 4 cups all-purpose flour, plus more for surface
* 1 teaspoon baking powder
* 1/2 teaspoon coarse salt
* 2 sticks unsalted butter, room temperature
* 2 cups granulated sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract
* Royal Icing
* Sanding sugar, for sprinkling (optional)

Directions

1. Whisk together flour, baking powder, and salt.
2. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture, and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.
3. Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter. Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart. Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes (Mine took 11 minutes, baking the cookies one tray at a time. It took 13 minutes with two trays in the oven). Let cool. Using a pastry bag fitted with a 1/8-inch tip and filled with royal icing, decorate as desired. If you want, sprinkle with sanding sugar while icing is wet. If adding dots or stripes, let base layer dry first.

Royal Icing

  • 1 pound confectioners’ sugar
  • 1/4 cup meringue powder
  • 1/2 cup water, plus more if needed
  • Gel-paste food coloring in colors such as violet, lemon yellow, soft pink, or leaf green for tinting

Directions

  1. Combine sugar, meringue powder, and water in the bowl of a mixer. Beat on medium speed until smooth, about 4 minutes. (If icing is too thick, add more water, 1 teaspoon at a time.)
  2. Divide icing into batches, and mix in a different shade of food coloring to each to tint.

Note: I like the way these turned out: super cute! The cookies themselves don’t have a ton of flavor, which makes them pair perfectly with the super-sweet royal icing. They turned out kind of crunchy, which makes sense, so they’re great for dunking. I got the best results for decorating with the squeeze bottles I use for cake pops. I just need a few more so I can work with more colors at one time!

Also, a HUGE thanks to Leah for helping me out with all the decorating. She’s awesome!

A Gnocchi Fiasco

Monday, March 29th, 2010

I am a pretty good cook, and I don’t mind saying so. I don’t think I’d be blogging if I wasn’t. Often, my friends will make comments like “Of course it’s good, you made it!” or “Everything you make tastes good, Teri.”

I’m here to tell you that that is not always the case. Sometimes…things happen. Like with these gnocchi.

We’ve got this Meatless Monday thing going on, as you know. So far, we’ve had Chipotle Bean & Cheese Burritos, Fake Lasagna (Cheese only, obviously!), and Basil & Sun-Dried Tomato Panini with Fresh Mozzarella. I’m still struggling to find a meal where David truly doesn’t miss the meat, but we’ve been doing pretty well with the dishes we’ve tried. Last week, I attempted a dish from the “Hearty Pastas” section of Giada De Laurentiis’ Everyday Pasta: Gnocchi with Butter Thyme Sauce. It sounded delicious, and Giada made the gnocchi sound almost simple. The pictures were beautiful, and I really like gnocchi in general, but have never tried to make them. I thought with a crusty Italian bread and a Caesar salad, we’d have a pretty good meatless meal.

And if the gnocchi had worked out at all, we probably could have.

I’m not sure what went wrong. I thought I was doing the right thing. The dough came together, I rolled it out like play-dough snakes and cut the gnocchi into one-inch pieces. The recipe sounded so simple. Giada promised they were worth the work, even though gnocchi are available at your regular store. She lied to me.

Most of the gnocchi just crumbled in the water. They crumbled further when they hit the butter sauce. I ended up with a saucepan full of extra-gummy, gluey, greasy-from-all-the-butter mashed potatoes. Yuck. (I also tried to use light butter, which was a mistake. It melted way wrong, and tasted worse than margarine! I can’t blame Giada for that part, but the damage was already done.) We ended up ordering a four cheese pizza from Homemade Pizza Company. They saved dinner!

I’m posting the recipe from Giada below, in case anyone with real gnocchi experience has some ideas on how to correct the recipe, or maybe a more trustworthy gnocchi recipe to share. I’ll admit, I’m a little leery of trying gnocchi again–seemed like a lot of work, and in this case, all for nothing. Once bitten, twice shy, and all that.

In the meantime, I will take comfort in the fact that over at the Food Network website, two people seemed to have failed at this recipe for every one person that made it work, so it’s not just me.

Here's what the gnocchi should have looked like, from The Food Network

Gnocchi with Butter Thyme Sauce
Adapted from Giada De Laurentiis’ Everyday Pasta

Ingredients

  • 1/2 cup unsalted butter
  • 1 tablespoon fresh thyme leaves
  • 1 (1-pound) russet potato
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, beaten to blend
  • 1/4 cup all-purpose flour
  • 1/4 cup shaved Pecorino Romano

Directions

Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.

Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.

Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.

Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.

Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.

Note: Absent some expert advice (and I don’t think Giada is reading!), I don’t think I’ll be trying this again. Just too much work to risk it not turning out again. And I can get gnocchi off the shelf anywhere, including my local supermarket.

Cheese-Stuffed Chicken Burgers

Monday, March 15th, 2010

This recipe comes from the Weight Watchers Comfort Classics cookbook, which I’ve recommended here on the blog before. As with each of the other recipes we’ve tried, this dish was tasty and simple. I wouldn’t say it was spectacular though. I don’t know if I’ll be making these again, since I can pull off the same points value (8) with lean ground beef if I’m careful.

One nice thing though: I ground the chicken breasts myself to make these burgers, which saved a little bit of money since we buy chicken breasts in bulk  and ground chicken can be a little bit on the expensive side. Yay for another chance to use the food grinder attachment for our stand mixer!

Cheese-Stuffed Chicken Burgers
Adapted from Weight Watchers Comfort Classics

  • 3/4 cup shredded 2% sharp cheddar cheese
  • 1 tablespoon dijon mustard
  • 1 pound ground chicken breast
  • 1/3 cup dried seasoned bread crumbs
  • salt and pepper
  • 4 light multigrain English muffins, split & toasted
  • 1/4 cup ketchup
  • 4 lettuce leaves
  • 4 tomato slices
  • pickle slices

1. Mix the cheese and mustard together in a small dish. Stir the chicken, bread crumbs, and salt & pepper together in a medium bowl until just blended. Shape into 4 balls. With your index finger, make a deep indentation in each ball. Fill each indentation with 3 tablespoons of the cheese mixture. Fold the chicken mixture around the cheese to seal; shape each one into a patty.

2. Spray a nonstick grill pan with nonstick spray, and place over medium heat. (Could also be done on a George Foreman Grill, if you’re into that sort of thing). Place the burgers in the pan and cook until a thermometer inserted into the side of each burger (without touching the cheese) registers 165 degrees. It should take about 6-7 minutes on each side.

3. Serve the burgers in the english muffins topped with ketchup, lettuce, tomato, and pickles.

Lightened-Up Banana Bread

Saturday, March 6th, 2010

I love banana bread, and zucchini bread, and everything in that family, but most recipes I come across are insanely unhealthy. My grandma’s recipe for zucchini bread worked out to 15 points for a one-inch slice. Yummy, but yikes!

I tried this recipe with a healthy dose of skepticisim. I am suspicious of fat free cream cheese, for one. And I wasn’t quite sure how the baking mix would turn out in this.

It turned out great. The loaf made the house smell amazing, and I couldn’t wait for it to be finished so I could try it. It was one of those things I had to struggle to let cool before I tried it. Fortunately, it was worth the wait. The texture was light and crumbly–a little less dense than a traditional banana bread, and a little lighter in color. Otherwise though, the flavor was excellent. Next time, I think I’ll try it as muffins or mini-muffins, for a little built-in portion control. As it was, baked in the traditional loaf pan the nutritional info worked out to about 160 calories, 4 grams of fat, and less than one gram of fiber per slice, or 3 points.

Lightened-Up Banana Bread

1 cup sugar
1 (8-ounce) package fat-free cream cheese
1 cup mashed ripe banana (about 2 medium)
2 large eggs
2 cups reduced-fat baking mix (such as Bisquick)
1/2 cup chopped walnuts
Cooking spray

Preheat oven to 350°.

Place sugar and cream cheese in a large bowl; beat with a mixer at medium speed until light and fluffy. Add banana and eggs; beat until well blended. Add the baking mix and walnuts, and stir just until moist.

Pour batter into a 9-inch loaf pan coated with cooking spray; bake at 350° for 45 minutes. Tent bread with foil, and bake an additional 15 minutes.or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 16 servings (serving size: 1 slice)

Note: I think this recipe came from the Weight Watchers message boards, but I’m not 100% sure. If anyone knows the source, let me know and I’ll be sure and give credit. This would be great with chocolate chips, dried cranberries, or any of the other classic additions to banana bread.

Does anyone else have any favorite “light” baked goods recipes?

Pork Tenderloin with Mustard Sauce

Wednesday, March 3rd, 2010

This very tasty dish from Cooking Light magazine turned out to be both simple and yummy–plus had a kind of fancy look to it as well. I think this could absolutely be served for entertaining.

The pork slices were tender, and the sauce was tangy and delicious. Our roommate Leah isn’t a fan of mustard, but she still enjoyed this sauce. It was so good, I was glad the noodles were there to soak up every last drop. It would also be good over mashed potatoes.

Pork Tenderlion with Mustard Sauce
Adapted from Cooking Light, October 2001

Ingredients

  • 2 cups uncooked medium egg noodles
  • 1 tablespoon olive oil
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup dry white wine
  • 3 tablespoons whole-grain Dijon mustard
  • 2 tablespoons water
  • 2 teaspoons cornstarch

Directions:

Cook noodles according to package directions, omitting salt and fat; drain.

While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. Place pork in pan; cook 5 minutes, turning once.

Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm.

Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick. Serve pork with sauce and noodles.

Calories: 242, Fat: 8g, Fiber: 1 g

Easy Cheese Danish

Sunday, February 14th, 2010

This recipe was a treat for my David. I came across the recipe while browsing online, and it sounded so simple (plus, we had about 2 pounds of cream cheese hanging out in the fridge that I was anxious to use up) that I decided to make it for him. He really likes breakfast pastries, like danishes and sweet rolls (who doesn’t?), and cheese danish is one of his favorites, so I thought I’d give it a try. I’m glad I did.

The filling is absolutely perfect. The right balance of richness and sweetness. The pastry is just crescent roll dough, so nothing spectacular on its own, but it lends just the right texture to the danish, and doesn’t get in the way of the filling, which, of course, is the star.

One problem: There’s nothing healthy about this treat. It was about 12 Weight Watchers points for a slice, which is a LOT. I have some thoughts on how I might lighten it for the next time around, though. I think I’ll be trying that soon.

Easy Cheese Danish

  • 2 (10 ounce) cans refrigerated crescent roll dough
  • 2 (8 ounce) packages cream cheese, diced
  • 3/4 cup white sugar
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 teaspoons sour cream
  • 1 cup confectioners’ sugar
  • 1 tablespoon milk
  • 1 tablespoon butter, softened

Directions

  1. Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking pan.
  2. Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
  3. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
  4. Bake in preheated oven for 20 to 30 minutes.
  5. In a small bowl, stir together confectioners’ sugar, milk and butter. After Danish has cooled, drizzle with icing.

Cookbook Review: Barefoot Contessa At Home (Plus, Blue Cheese Coleslaw)

Sunday, January 31st, 2010

Sometimes I wish that I could grow up to be the Barefoot Contessa. No, really. She has a gorgeous house, as far as I can tell, she spends her life having people over for brunch, lunch, or dinner, grows all of her own herbs, buys the best possible ingredients, and everything she makes is somehow beautiful and elegant. So naturally, I love her cookbooks.

I got a new one for Christmas, Barefoot Contessa At Home. Just like Barefoot Contessa Back to Basics, (see my review here) this book is full of fabulous recipes and gorgeous glossy photographs. I find myself wanting to try something new every time I turn the page.

After an extensive introduction, the book is divided into sections for Soup & Sandwiches, Salads, Dinner, Veggies, Desserts, Breakfast, and followed other other resources about visiting the Hamptons and planning out party menus. Here’s a list of the recipes in each section:

  1. Soup & Sandwich: California BLT’s, Summer Borscht, Caesar Club Sandwich, Mexican Chicken Soup, Chicken Salad Sandwiches, Ribollita, Smoked Salmon & Egg Salad Tartines, Fresh Pea Soup, Garlic Croutons, Roasted Pepper & Goat Cheese Sandwiches, Cream of Wild Mushroom Soup, Tomato Mozzarella & Pesto Panini, Shrimp Bisque, and Honey White Bread.
  2. Salads: Heirloom Tomatoes with Blue Cheese Dressing, Chicken Salad Veronique, Grilled Tuna Salad, Bibb Salad with Basil Green Goddess Dressing, Jon Snow’s Fish Salad, Roasted Shrimp & Orzo, Pesto Pea Salad, Warm Duck Salad, Tomato Feta Salad, Blue Cheese Coleslaw (recipe below), Guacamole Salad, and Old-Fashioned Potato Salad.
  3. Dinner: Blue Cheese Burgers, Cornish Hens with Cornbread Stuffing; Chicken Piccata; Lamb Kebabs with Couscous; Roast Capon; Loin of Pork with Fennel, Stuffed Cabbage, Rib-Eye Steaks with Cornmeal-Fried Onion Rings, Portobello Mushroom Lasagna, Chicken with Goat Cheese & Basil, Seafood Gratin, Eli’s Asian Salmon, Lmon Fusilli with Arugula, Summer Garden Pasta, Seared Tuna with Mango Chutney, Easy Lobster Paella.
  4. Vegetables: Garlic & Herb Tomatoes, Orange-Honey Glazed Carrots, Broccolini & Balsamic Vinaigrette, Zucchini Pancakes, Herbed Basmati Rice, Green Green Spring Vegetables, Buttermilk Mashed Potatoes, Stewed Lentils & Tomatoes, Parmesan-Roasted Cauliflower, Creamy Rosemary Polenta, Broccoli Rabe with Garlic, Maple Baked Beans, Mustard-Roasted Potatoes, Jalapeno Cheddar Cornbread, Herb Roasted Onions
  5. Desserts: Frozen Berries with Hot White Chocolate, Beatty’s Chocolate Cake, Lemon Yogurt Cake, Peanut Butter & Jelly Bars, Mixed Berry Pavlova, Coconut Cake, Pumpkin Mousse Parfait, Chocolate Sorbet, Black & White Angel Food Cake, Chocolate Cupcakes & Peanut Butter Icing, Panna Cotta with Balsamic Strawberries, Ultimate Ginger Cookie, Fruitcake Cookies, Peach  & Blueberry Crumbles, Pear Apple & Cranberry Crisp, Summer Fruit Crostata, Caramel Pecan Sundaes.
  6. Tri-Berry Muffins, Cranberry Orange Scones, Chunky Banana Bran Muffins, Easy Cheese Danish, Omelet for Two, Scrambled Eggs & Salmon, Maple-Roasted Bacon, Breakfast Fruit Crunch, Sunday Morning Oatmeal, Blueberry Crumb Cake, Anna’s Orange Marmalade, Irish Soda Bread, Fresh Peach Bellinis, Spicy Bloody Marys.

Doesn’t that sound fantastic? All of it, I mean? If I was going to have my own Julie & Julia challenge, I think I’d work my way through Ina Garten’s recipes. At the very least, there’d be more lobster in my life.

Finally, as a sneak peak, here’s my adaptation of Ina’s Blue Cheese Coleslaw.

Blue Cheese Coleslaw
Adapted from Barefoot Contessa At Home

  • 2 cups shredded cole slaw mix
  • 2 cups mayonnaise
  • 1/4 cup dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon celery salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup crumbled blue cheese
  • 1 cup chopped fresh flat-leaf parsley

In a medium bowl, whisk together the mayonnaise, two mustards, vinegar, celery salt, kosher salt, and pepper. Place the shredded cole slaw mix in a large bowl. Pour enough of the mayonnaise dressing over the vegetables to moisten, and toss well. Add the cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld.

Very, very tasty. If you’re a fan of blue cheese dressing, you should give this one a try.