I will start with the one that has been our favorite, many people on this board have tried and loved this as well!

Pork Chops with Blue Cheese Gravy

This recipe makes the most delicious creamy gravy, serve over pork chops.

You won't find any better even in a fancy restaurant. Serve with sautéed mushrooms.

There are several different versions of this recipe; this is the very best way I have ever fixed them and wouldn't even THINK of trying and thing else. I know you will enjoy this even if you don't care for blue cheese!

2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled


Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly. Remove chops to a plate and keep warm.

Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops

NOTE:You can use the low or no fat milk instead of the whipping cream,
the blue cheese is rich enough there is not that much of a change in the taste…I would rather not use AS much gravy and use the whipping cream because it's the star of the recipe!

If you try this, please let me know if you liked it! It's a family favorite here!

~~LindaChicken

If you like blue cheese this is THE recipe for you! My DH is not a fan of blue cheese (I did add extra~
*GRIN*) He loved it! It was really the best thing I have eaten in a long time. My opinion (mine only) you do need to like blue cheese. Tam may differ on this, it is her recipe! *hee hee*

Weed diggers (Tam's) recipe......

Baked Stuffed Pork Tenderloin w/Bleu Cheese Serves 2-3 (St.Pete Times) EXCELLENT

(Tam’s notes) I increased many items, + added a sauce as shown

1 - 8 to 10” long tenderloin, cut in half vertically

3 T butter (was 2)

1 finely chopped onion (was ¼ cup)

2 oz bleu cheese, crumbled (3-4T’s) - (was 1 oz)

5 to 8 finely chopped mushrooms (was 4-6)

1 c fine bread crumbs (was ½ cup)

salt & pepper

1 and ½ cup white wine (was 1cup)

Sauce: (I added)

2 to 2 ½ T cornstarch

2 to 2 ½ cup chicken broth

salt/ pepper

Cut deep pocket in each half, lengthwise (not on membrane side). In skillet, melt butter; sauté onions 2-3 minutes. Add mushrooms; sauté 2-3 minutes. Remove from heat & stir in bread crumbs, bleu cheese, salt & pepper to blend; stuff pork pockets with it, pushing it deep into cavity; tie each half in 4 places securely (cut 8-8” pc’s string). Set skillet aside for later use.

Put stuffed pc’s into casserole; top with remaining stuffing; bake uncovered at 325 for 30 minutes. Reduce to 300 & bake, covered, for 15-20 minutes. Remove meat & set aside. Add juices from casserole plus & 1 cup wine to skillet to deglaze. Add 1 ½ cup broth, put on low, add meat; cover, low simmer about 10 minutes, Blend cornstarch & ½ cup broth. Slowly add to skillet; blend & let thicken slightly. Add more broth & LITTLE more wine if needed..

Linda Chickens notes: ** I used the increased amounts and you have to have to sauce,freezes great. My Mother says in her 89 years that is one the best pork tenderloins she has ever eaten!

Thank you for a keeper!

~~LindaChicken

Potato Tossed Salad

I made this for my DD and she loved it.

½ cup olive or vegetable oil
2 tablespoons lemon juice
2 teaspoons dried oregano
1 garlic clove -- minced
¼ teaspoon salt
½ pound small red potatoes -- cooked, peeled and sliced
6 cups torn mixed salad greens
2 small tomatoes -- cut into wedges
1 small cucumber -- thinly sliced
1 small red onion -- thinly sliced into rings
½ cup crumbled feta or blue cheese

In a small bowl, whisk together the first five ingredients. Add potatoes; toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing.

Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with reserved dressing.

Source:
"1999 Taste of Home Annual Recipes"
Copyright:
"1998 Reiman Publications, L.P."

~~LindaChicken

Bleu Cheese Dressing

1/4 lb bleu cheese,crumbled
1/2 pt mayonnaise
1/2 pt sour creme
1 clove garlic[smashed]
2T worcestershire sauce
1T lemon juice
dash tobasco sauce

Mix all togather,adding mayonnaise last.Chill before serving with salad.
May also be made with Roquefort cheese.Enjoy. Pat

.

Penne with Blue Cheese Pesto, Walnuts, and Asparagus

8 ozs penne pasta
1 c walnuts
1/2 c pesto sauce
1/4 c crumbled bleu cheese -- or to taste
1/2 lb asparagus spears -- (thin spears)

Preheat oven to 350. Place walnuts on rimmed baking sheet and bake until lightly toasted, 4 to 5 minutes.

Bring a large pot of water to a boil over high heat. Add 2 tsp salt and stir in the penne. Reduce heat to medium-high and cook the penne until al dente, for about 6 to 7 minutes (see package for cooking times). Meanwhile, place pesto and blue cheese in a large serving bowl and, using a fork, mash the blue cheese into the pesto. Rinse the asparagus spears and snap off and discard the tough ends. Break the spears into 1 1/2 inch pieces. During the last 3 minutes of the penne cooking time, add the asparagus to the pot and cook until bright green and crisp-tender. Drain the penne and asparagus in a colander, shaking to remove water.

Add penne and asparagus to bowl with pesto mixture and stir to coat. Top with walnuts and serve at once.

Source:
"The Dinner Doctor"

Rigatoni with Spinach and Blue Cheese

1 teaspoon olive oil
3/4 cup chopped onion
4 garlic cloves -- minced
6 cups spinach leaves -- chopped
3 2/3 cups chopped tomato
1/2 cup fat-free chicken broth
1 lb rigatoni
1/2 cup crumbled blue cheese -- (2 ounces)
1/4 cup pine nuts -- toasted


Heat oil in a large nonstick skillet over medium heat. Add onion, and cook 20 minutes or until golden brown, stirring frequently. Add garlic, and saute 1 minute. Add spinach, tomato, and broth; cook 3 minutes, stirring occasionally. Combine spinach mixture, pasta, cheese, and pine nuts in a large bowl; toss well to coat.
Yield: 5 servings (serving size: 1 1/2 cups).

Steak and Blue Cheese Pizza

Cooking spray
2 cups vertically sliced onion
1 package (8-ounce) presliced mushrooms
3/4 teaspoon salt, divided
1 boneless sirloin steak (8-ounce), trimmed
1/4 teaspoon coarsely ground black pepper
3 refrigerated individual pizza crusts (7
inch; such as Mama Mary's)
2 tablespoons low-fat mayonnaise
1 1/2 teaspoons prepared horseradish
1/3 cup (about 1-1/2 ounces) crumbled blue cheese

Directions.
Bake the topping in stages to keep the steak from overcooking.

Total time: 27 minutes

1. Preheat oven to 450 degrees.

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; cover and cook 3 minutes. Uncover and cook 5 minutes, stirring occasionally. Stir in 1/4 teaspoon salt; remove onion mixture from pan.

3. Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to pan; cook over medium-high heat 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.

4. Place crusts on a baking sheet. Bake at 450 degrees for 3 minutes. Remove crusts from oven.

5. Combine mayonnaise and horseradish; spread each crust with about 2 teaspoons mayonnaise mixture. Arrange onion mixture evenly over crusts; bake at 450 degrees for 2 minutes. Divide steak and cheese evenly among pizzas; bake an additional 2 minutes or until cheese melts. Cut each pizza in half. Yield: 6 servings (serving size: 1 pizza half).

MDH, John, loves Marie's Blue Cheese Salad Dressing. Since it is not available in our area, I had to find another version. The ones in the local grocery stores here, MDH, John, did not like any of them at all. So, I starte making them on my own. Finally, out of desparation, and MDH, John's, fickle taste buds, I made this recipe out of a Taste of Home insert. Ever since, this is the ONLY blue cheese salad dressing MDH, John, likes. :O)
 
Treasure Cave® Blue Cheese Dressing

Perfect as a salad dressing or dip for vegetables.

Serves 6

Ingredients:

4 oz. Treasure Cave® Blue Cheese, crumbled
1 Tbsp. white wine vinegar
1/3 cup buttermilk
1/2 tsp. sugar
1/3 cup sour cream*
1/4 tsp. garlic powder
1/4 cup mayonnaise**
Salt and pepper

Mash Treasure Cave® Blue Cheese and buttermilk until mixture resembles cottage cheese.
Add remaining ingredients and blend thoroughly.

Add salt and fresh ground pepper to taste. Serve immediately or refrigerate until ready to use.

*MDH, John says Breakstone is only acceptable brand for this recipe.

**MDH, John says Hellmann's is only acceptable brand for this recipe.

This is from the Chart House in Simsbury, CT. They gave me the recipe way back in the '70's. It is so good!

Chart House Bleu Cheese Dressing

Place in mixing bowl:
1-1/3 cups real mayonnaise
3/4 cup sour cream
1/2 tsp. dry mustard
1/2 tsp. black pepper
scant 1/2 tsp. salt
scant 1/3 tsp. garlic powder
1 tsp. Worcestershire Sauce
Blend 2 min. at low speed.

Crumble:
4 oz. imported Danish bleu cheese and add to sour cream/mayo mixture and blend for several minutes.

Must sit for 24 hours before using.
Makes approximately 2-1/2 cups.

This only takes 1/4 c of blue cheese but you can add more.

AMY’S LUNA SALAD (Jan’s version)

1/4 c. balsamic vinegar
1/2 t salt
2 T sugar
1/2 tsp. Dijon mustard
3/4 c extra light olive oil
1/2 t Italian seasoning
2 cloves garlic, minced

MIX ABOVE FOR DRESSING

Pour half the dressing over the following:

1 bag European salad blend
1/2 c craisins (dried cranberries)
1/4 c blue cheese crumbles
red onion slices to taste

Amy does not add sugar to the vinaigrette

bump

bump

BLEU CHEESE STUFFED BURGERS

1 lb. ground chuck
Salt and pepper to taste
2 teaspoons Worcestershire sauce

Stuffing

1 cup crumbled Bleu cheese
1 tablespoon softened butter
1/4 cup finely chopped green onions or scallions

In a large bowl, combine the meat, salt, pepper and Worcestershire sauce. Form into 8 equal patties about 3/8" inch thick. Refrigerate while preparing the stuffing. Put the cheese in a small bowl and blend in the butter with a fork. Mix in the onions, using a fork to blend the ingredients to a creamy consistency.
Remove patties from the refrigerator and place equal amounts of the cheese stuffing on the center of half of them. Cover the stuffing with the remaining patties and seal the edges by pressing them together with your fingers.
Grill, broil, or sauté to the desired doneness.