PARMESAN BLUE CHEESE TOASTS WITH GREEN ONIONS and PIMENTO CHEESE AND BACON CROSTINI and PEPPER GLAZED GOAT CHEESE GRATIN

We have friends who built a pizza oven in their back yard - and host the most fun and fabulous pizza baking evenings.
You can never go wrong with a bread base and toppings, including some kind of cheese. So even though these crust and cheese combinations don't come close to the masterpieces turned out during the parties, they are tasty bites all the same.

PARMESAN BLUE CHEESE TOASTS WITH GREEN ONIONS

1 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups freshly grated parmesan cheese
3/4 cup crumbled blue cheese
baguette slices
olive oil
3/4 cup sliced green onions

Combine mayonnaise, garlic, ground pepper and cayenne pepper in a medium bowl and whisk to blend. Mix in cheeses, season with salt.
Heat oven to 400F. Brush bread with olive oil and bake until golden brown on both sides. Spread each toast with cheese mixture. Bake until cheese topping starts to bubble, about 8 minutes.
Transfer toasts to platter, sprinkle with green onions and serve warm.
Enjoy!

PIMENTO CHEESE AND BACON CROSTINI

In a mixer fitted with the paddle, combine 2 1/2 cups each of shredded extra-sharp white and monterey jack cheeses. Add two 4-ounce jars of pimentos, drained and finely chopped, along with 3/4 cup mayonnaise, 1/2 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder, blend at low speed.
Season with cayenne. Cover and refrigerate for 2 hours. Spread the pimento cheese on toasts, top with chopped bacon and bake in a 400F oven for 2 minutes.
Enjoy!

Recipe adapted from Food and Wine, December 2009
www.foodandwine.com/recipes‎

PEPPER GLAZED GOAT CHEESE GRATIN

1 pound goat cheese, softened
6 tablespoons apricot preserves
4 peppadew peppers, finely chopped
1 pickled jalapeño, seeded and finely chopped
2 tablespoons minced cocktail onions
2 teaspoons Dijon mustard
1 1/2 teaspoons dry sherry
toasted baguette slices for serving

Heat oven to 400F.
Spread the goat cheese in a 5 by 8 inch dish. In a small bowl, whisk the preserves with the peppadews, jalapeño, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges. Serve hot, with toasted baguette slices.
Enjoy!

Recipe adapted from Food & Wine, April 2012
www.foodandwine.com/monthly/recipes/april-2012

ROASTED ONIONS AND BUTTERED BEETS WITH BLUE CHEESE

I was putting together a basket for a fundraiser, and on a whim, contacted a local liquor store for a wine to complement the pizza theme. I was given several to choose from, and unable to choose just one, I decided to take them all home to try.
We had pizza delivered for dinner that very night, and I roasted onions and buttered beets to accompany the pies, and one of the exciting red wines.

ROASTED ONIONS AND BUTTERED BEETS WITH BLUE CHEESE

1 onion, unpeeled, root and top trimmed
1 tablespoon olive oil
salt and pepper
1 beet
2 ounces of blue cheese
2 tablespoons butter
1/4 cup chopped walnuts, lightly toasted
2 tablespoons chopped green onions
balsamic glaze

Heat oven to 400F.
Coat the onion with 1 teaspoon olive oil, season with salt and pepper. Transfer to a baking sheet.
Wrap the beet in foil. Place on the baking sheet with the onion and roast until the vegetables are tender when pierced with a knife, about 45 minutes. Let the beet cool in the foil. Let the onion cool slightly, then halve lengthwise and discard the dried outer layers. Peel the beet and chop into 1/4 inch pieces.
Heat the broiler. Spread open the onion layers slightly and return to the baking sheet. Drizzle each onion half with 1 teaspoon of olive oil, season and broil until the edges darken, about 3 minutes. Divide between 2 plates. Sprinkle with the blue cheese.
In a saucepan, bring the beet and 1/4 cup water to a simmer, season with salt and pepper. Add the butter, cook, swirling, until the sauce is thickened, 3 to 5 minutes.
Spoon the beet over the onion. Top with the walnuts, green onions and a drizzle of balsamic glaze.
Enjoy!

Recipe adapted from Rachael Ray Magazine, January/February 2013
www.rachaelraymag.com/recipes/‎

BAKED SAUSAGE STUFFED BACON WRAPPED JALAPENO POPPERS and BAKED BUFFALO WINGS WITH BLUE CHEESE SAUCE

Happy Super Bowl Sunday 

BAKED SAUSAGE STUFFED BACON WRAPPED JALAPENO POPPERS

1 tablespoon olive oil
1 pound of Italian sausage, casings removed
36 jalapeños
2 packages (8 ounces each) cream cheese, room temperature
1/4 cup parmesan cheese
1/4 cup sour cream
36 slices of bacon (I used center cut)

Heat oven to 450F.
In a skillet, heat the olive oil over medium high (I used cooking spray in place of the olive oil). Brown the sausage, breaking it up with a wooden spoon, about 7 minutes. Drain on a paper towel.
Slice off and discard the stem ends of the jalapeños, remove the ribs and seeds (I sliced down one side to open them up, remove the seeds and stuff with the cheese-sausage mixture).
In a medium bowl, mix the cream cheese, parmesan and sour cream until well combined. Stir in the  cooled sausage. Using a small spoon, stuff the jalapeños with the cream cheese mixture. Wrap each pepper with a piece of bacon.
Place peppers on a baking sheet covered in foil and sprayed with cooking spray. Bake for 20 to 25 minutes, until the bacon is crispy and the cheese is melted.
Enjoy!

Recipe adapted from Rachael Ray, October 2013
www.rachaelray.com/‎

BAKED BUFFALO WINGS WITH BLUE CHEESE SAUCE

2 pounds of chicken wings (tips removed and separated at the joints - although we neglected this step)
1/2 cup hot sauce
1 tablespoon butter, melted
1 tablespoon honey
2 1/2 teaspoons cider vinegar (divided use)
2 ounces blue cheese, crumbled
1/3 cup buttermilk
3 tablespoons sour cream
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
celery sticks for serving

Heat oven to 450F. Line two baking sheets with parchment papaer and arrange wings, in a single layer, skin side down. Bake for 35 to 45 minutes, or until golden on the bottom, turn and bake 5 minutes more.
Meanwhile combine hot sauce, butter, honey and 1/2 teaspoon vinegar in a large bowl and set aside.
In a medium bowl, mix blue cheese, remaining vinegar, buttermilk, sour cream, sugar salt and pepper.
Toss the warm wings with the hot sauce mixture until well coated. Transfer to a platter, serve with blue cheese sauce and celery sticks.
Enjoy!

Recipe adapted from Shape, January/February 2013
www.shape.com/healthy-eating/healthy-recipes‎

BLUE CHEESE BRUSCHETTA WITH CARAMELIZED PEARS

Following a joyous Church service on Christmas Eve, we had been invited to continue the festivities with friends. Toasts and good cheer, delicious food and jubilant conversations were in wonderful abundance - and Thankfully, they continue throughout the year.

BLUE CHEESE BRUSCHETTA WITH CARAMELIZED PEARS

4 ounces cream cheese, softened
1/2 cup blue cheese crumbles
2 pears, peeled, cored and sliced
2 tablespoons butter
toasted walnuts, coarsely chopped
honey
bruschetta

Mix the cream cheese and blue cheese together in a small bowl. Set aside.
Heat a large skillet over medium heat, melt butter. Place pears into skillet and cook until softened and browned on both sides.
Spread the cheese mixture on each bruschetta, top with a piece of pear, sprinkle with toasted walnuts and drizzle with honey.
Enjoy!

BEEF GOULASH WITH BLUE CHEESE

Every time I mentioned Goulash was on the menu, my husband would visibly cringe, although he had tried the real thing in Hungary, and claimed to have enjoyed it.
The kids, however, were excited to try the beef, tomato and paprika mixture, as their current toy obsession "trash packs", feature a figure called "gross goulash", and they were curious what that was. The horrible little rubber collectables with detestable, disgusting names, were at least encouraging my kids to branch out and taste new foods.
As it happened, my husband had a meeting in Little Rock, a three hour drive from where we live,  the day the goulash was to be for dinner. He called me later to let me know, that unfortunately he was going to have to get a hotel room and spend the night out of town, as the roads were too icy and dangerous to attempt the drive home. Some people will do anything to get out of eating goulash, but the rest of us thought it was delicious!!

BEEF GOULASH WITH BLUE CHEESE

2 tablespoons olive oil
1 pound ground beef
1 red bell pepper, chopped
1 onion, chopped
1 clove of garlic, chopped
2 tablespoons of smoked paprika
salt and freshly ground black pepper
1 can (14.5 ounces) petite diced tomatoes
1 cup beef stock
1/2 pound macaroni
2 tablespoons sour cream
1 cup crumbled blue cheese
chopped fresh parsley for garnish

Bring a large pot of water to a boil.
In a skillet, heat the olive oil over medium-high. Add the beef and cook until browned. Add the bell pepper, onion, garlic and paprika, season to taste with salt and pepper.
Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add the tomatoes and beef stock and simmer until the goulash is slightly thickened, about 10 minutes.
Meanwhile, salt the boiling water and cook the macaroni until al dente, drain.
Stir the sour cream into the goulash.
Place pasta and goulash in a bowl, top with the blue cheese and parsley.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2013
www.rachaelray.com/‎

FRENCH LAVENDER POUND CAKE and BLUE CHEESE AND ONION DIP WITH LAVENDER and LEMON LAVENDER BARS and LAVENDER AND HONEY SHORTBREAD

A friend organized an evening out with a group of fabulous ladies, for a Holiday Boutique show. I was amused at the entry fee and the available bar, but shopping is definitely more fun with friends and a glass of chardonnay.
I discovered a booth that sold spices, and was immediately entranced. Following a fascinating conversation with the owners, about food and offering suggestions of local restaurants they should try, I purchased lavender and vanilla sugar, fabulous smoked paprika, and curry powder.
I was very excited to try the latest additions to my cooking arsenal, and baked loaves of French Lavender Pound Cake - one to keep and one to share with a friend.
I have also shared the Blue Cheese and Onion Dip with Lavender, Lemon Lavender Bars and the Lavender Shortbread, food is also definitely more fun with friends and a glass of chardonnay.

FRENCH LAVENDER POUND CAKE

1/2 cup lavender sugar
1 teaspoon lavender buds
4 eggs
1 cup unsalted butter
3/4 cup sour cream
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon grated lemon peel
1 cup powdered sugar
1 tablespoon butter, melted
3 to 4 teaspoons of lemon juice

Heat oven to 325F.
Process the lavender sugar and lavender buds in a food processor (it will be like powdered sugar). Let the eggs, 1 cup of butter and sour cream stand at room temperature for 30 minutes. Grease and flour 2 loaf tins, set aside.
In a medium bowl, stir flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat the lavender sugar mixture, sugar, 1 cup of butter and vanilla with mixer on high speed until light and fluffy, about 4 minutes, scraping sides frequently.
Add eggs, one at a time, beating on medium speed 20 to 30 seconds after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined. Stir in lemon peel. Spread in pans. Bake 45 minutes.
Cool completely.
Mix powdered sugar, 1 tablespoon butter and lemon juice.
Spoon over cake.
Enjoy!

Recipe adapted from The Spice Market
www.spicemarkettogo.com/‎

BLUE CHEESE AND ONION DIP WITH LAVENDER

2 tablespoons of olive oil
2 tablespoons of butter
2 leeks, chopped
1 onion, chopped
pinch of sugar
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup crumbled blue cheese
black pepper
1 tablespoon lavender, chopped fine

Heat the olive oil and butter in a skillet, cook the leeks and onion for about 10 minutes, over medium-low heat. Add the sugar and continue to cook, stirring occasionally until browned, about 15 more minutes. Remove from the heat and cool.
In a bowl, blend together the mayonnaise and sour cream. Add blue cheese, lots of black pepper and lavender. Gently combine then stir in the onion mixture.
Enjoy!

Recipe adapted from Fresh Approach to Cooking
freshcatering.blogspot.com/2005/.../blue-cheese-and-onion-dip-with.htm...‎

LEMON LAVENDER BARS

1 cup flour
1/3 cup confectioners' sugar, plus more for dusting
1/4 cup cornstarch
3/4 teaspoon salt
1 stick butter, cold and cut into small pieces
1 teaspoon dried lavender
1 cup sugar
3 eggs, plus one egg yolk
1/2 cup fresh lemon juice
zest of 1 lemon

Heat oven to 350F.
Line an 8 inch square baking pan with parchment, leaving a 2 inch overhang.
In a food processor, pulse 3/4 cup flour, confectioners' sugar, cornstarch and 1/2 teaspoon salt to combine. Add butter and lavender, and pulse until the mixture resembles coarse crumbs.
Transfer the dough mixture to the prepared pan, press down to form the crust.
Bake dough until set and golden brown, 20 to 25 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 325F.
In a bowl, using an electric mixer on medium speed, beat sugar, eggs, and yolk until pale yellow. Beat in lemon juice and zest, and remaining flour and salt, until well combined. Pour filling over the still warm crust and bake until filling is set, about 20 minutes. Remove pan from oven and let cool to room temperature, then refrigerate for at least an hour. (I seem to remember the lemon bars were still a bit gooey after cooking, so they may benefit from a longer oven time).
To serve, use the parchment overhang to lift the dessert from the pan. Dust the top with confectioners' sugar and cut into squares.
Enjoy!

Recipe adapted from Country Living, October 2013
www.countryliving.com/recipefinder/‎

LAVENDER AND HONEY SHORTBREAD

1 cup plus 2 tablespoons flour
1 1/3 cups confectioner's sugar, divided
2 tablespoons cornstarch
1/2 cup butter, at room temperature, cut into chunks
2 tablespoons honey
1 teaspoon dried lavender
1 1/2 teaspoons vanilla extract, divided
2 tablespoons cream

Heat oven to 300F.
Mix flour, 1/3 cup of the confectioner's sugar and cornstarch in food processor. Add butter and pulse until coarse crumbs form. Add honey, lavender and 1 teaspoon of the vanilla. Cover and pulse until the dough pulls away from the bowl.
Place dough in a greased tart pan (I made half of the recipe and used two 4 1/2 inch tart pans). Press the top to form a smooth, even layer. Pierce the dough with a fork (I forgot to do this).
Bake for 25 to 30 minutes (I baked my smaller ones for 20 minutes). Place the pan on a wire rack to cool.
Mix the remaining confectioner's sugar, vanilla and cream in a small bowl, until well blended and smooth. Drizzle over the cooled shortbread.
Enjoy!

Recipe adapted from Mc Cormick Gourmet Collection
www.mccormick.com/gourmet‎

BLUE CHEESE SHORTBREAD STARS WITH CREAM CHEESE CHUTNEY ROULADE

It seems almost every meal over this past month has been made up of appetizers - appetizers and cookies!!!
These Blue Cheese Shortbread Leaves are delicious, and can be cut into any shape to fit the occasion.

BLUE CHEESE SHORTBREAD LEAVES WITH CREAM CHEESE CHUTNEY ROULADE

SHORTBREAD
1/2 cup crumbled blue cheese
3 tablespoons butter, room temperature
1/2 cup flour
1/4 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup walnuts, finely chopped
ROULADE
1 (8 ounce) package of cream cheese
1/3 cup chutney of your choice
2 tablespoons thinly sliced green onions

TO MAKE THE SHORTBREAD
Blend the blue cheese and butter in a processor until creamy. Add flour, cornstarch, salt and pepper. Pocess until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into a ball. Flatten into a disk. Wrap dough in plastic and refrigerate utnil firm, about an hour.
Heat oven to 325F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/4 inch thickness. Remove top sheet. Use a cookie cutter to cut out star shapes. Transfer stars to prepared baking sheets. Gather dough scraps and reroll, cut out additional stars.
Bake until golden brown, about 20 minutes. Transfer stars to rack and cool.
TO MAKE THE ROULADE
Using a rolling pin, flatten cream cheese between sheets of plastic wrap, roll into 10 by 8 inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving a 1 inch plain border. Sprinkle chutney with 2 tablespoons of greeen onions. Using plastic as an aid, and starting at 1 long side, roll up cream cheese, jelly roll style, into log. Gently. Wrap roulade tightly with plastic, refrigerate until set, at least 2 hours.
Place roulade on a platter, surround with shortbread stars and top with black pepper, sliced green onions or extra chutney.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.bonappetit.com/recipes‎

BACON AND TOMATO GUACAMOLE and CHUNKY GUACAMOLE and CHEESE TOPPED GUACAMOLE and ROQUAMOLE and GUILT FREE GUACAMOLE

Happy National Guacamole Day!
I have happily and enthusiastically made a lot of guacamole over the summer - from happy hours with friends to drinks on the deck at the lake house with family. It is a quick, delicious, uncomplicated appetizer, even with anything you might want to add in, such as bacon, blue cheese, goat cheese or asparagus.
It reminds me of certain friends of ours - it is their signature dish, and they make it with such ease and grace - the epitome of relaxed entertainment.
It is a dish best enjoyed freshly made, so I feel like I am watching a live cooking show when our friends invite us over.

BACON AND TOMATO GUACAMOLE

1/2 onion, finely chopped
5 strips bacon
3 avocados
juice of 1 to 2 limes
1 to 2 canned chipotle chiles in adobo, finely chopped
1 tomato, cored and chopped into 1/4 inch pieces
1/4 cup chopped fresh cilantro
salt and freshly ground black pepper to taste

Place onion in a bowl of cold water, set aside.
In a large skillet, cook bacon in a single layer over medium-low heat, turning occasionally until crispy and browned, about 10 minutes. Drain on paper towels, then crumble, set aside.
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Mash the avocados with the lime juice into a coarse puree.
Drain the onion and shake off the excess water and transfer to the bowl along with the chipotle chiles, tomatoes, cilantro and about 2/3 of the bacon. Gently stir it to combine all of the ingredients. Taste and season with salt and pepper.
Scoop into a serving dish, sprinkle with the remaining bacon and cilantro.
Enjoy! I would love if you would share recipedoodle with your friends!

Recipe adapted from The Arkansas Democrat Gazette May 2012
www.arkansasonline.com/news/features/food/‎

CHUNKY GUACAMOLE

6 avocados, diced
3 to 4 tomatoes, diced
1/2 red onion, finely chopped
1 serrano pepper, finely chopped
1/2 cup chopped fresh cilantro
1/2 cup fresh lemon juice
salt and freshly ground black pepper

Combine all ingredients in a bowl, seasoning to taste with salt and pepper.
Enjoy!

Recipe adapted from Self Magazine, February 2012
www.self.com/fooddiet/recipes‎

CHEESE TOPPED GUACAMOLE

2 avocados, diced
1 tomato, diced
3 tablespoons red onion, finely chopped
1/4 cup finely chopped cilantro
2 tablespoons finely chopped mint
4 slices of pickled jalapeno, finely chopped
juice of 1 lime
salt and freshly ground pepper
queso oaxaca or goat cheese, crumbled
tortilla chips for serving

Mix the avocados, tomato, onion, cilantro, mint, jalapeno and lime juice, season with salt and pepper. Sprinkle with crumbled cheese and serve with tortilla chips.
Enjoy!

Recipe adapted from Food & Wine, May 2009
http://www.foodandwine.com/recipes

ROQUAMOLE

3.5 ounces of Roquefort
2 tablespoons sour cream
2 ripe avocados
1 teaspoon sliced pickled jalapeno peppers, finely chopped
1 green onion, finely chopped
juice of 1 lime

Crumble or mash the cheese. Stir in sour cream. Add avocados, mash with a fork.
Stir in jalapenos, green onions and lime juice.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/‎

GUILT FREE GUACAMOLE

1/2 pound of asparagus, trimmed
1 avocado
1 tomato, chopped
2 cloves of garlic, minced
1/4 cup diced red onion
1/4 cup minced cilantro
juice of 1 lime
1 serrano pepper, minced

Steam the asparagus, when cool, cut them into 1/2 inch pieces and toss them in a blender with the other ingredients. Pulse until the guacamole is the textue you like. Season with salt and pepper.
Enjoy!

Recipe adapted from Self, May 2013
www.self.com/fooddiet/recipes‎

WATERMELON FETA AND ARUGULA SALAD WITH BALSAMIC GLAZE and GRILLED WATERMELON WITH BLUE CHEESE AND PROSCIUTTO

Watermelon screams summer, thirst quenching and high in lycopene, it is perfect for the sultry days of the season.
Information varies on whether this is actually a fruit or a vegetable, and I even read it is a type of berry!
One fact that does seem consistent is that Watermelon is originally from Africa, it has been around a very long time, and China is currently the worlds largest watermelon producer http://en.wikipedia.org/wiki/Watermelon.
My husband tells a darling story about his beloved Grandmother - she intensely disliked watermelon, all her life, but when offered a piece in her later years while suffering from Alzhiemers, she ate it with delight!
I have never enjoyed watermelon more than in either of these salads - when paired with cheese, greens, balsamic, and a sprinkle of pepper.

WATERMELON FETA AND ARUGULA SALAD WITH BALSAMIC GLAZE

1 5-ounce package of baby arugula
8 cups 3/4 inch cubes of seedless watermelon
1 7-ounce package of feta cheese, cut into cubes
2 tablespoons of balsamic vinegar glaze

Arrange arugula over large platter, or on individual plates. Scatter watermelon, then feta over. Drizzle with balsamic glaze, and sprinkle with pepper.
Enjoy!

GRILLED WATERMELON WITH BLUE CHEESE AND PROSCIUTTO

3 (1/2 inch thick) watermelon rounds, quartered
1 tablespoon olive oil
salt and freshly ground black pepper
4 ounces of sliced prosciutto
4 ounces of blue cheese, crumbled
fresh basil leaves
2 teaspoons bottled balsamic glaze

Heat grill to medium high heat. Brush both sides of the watermelon quarters with olive oil and season with salt and pepper.
Grill watermelon quarters, 1 minute on each side.
Transfer watermelon to a serving plate, top with blue cheese, prosciutto and fresh basil. Drizzle watermelon with balsamic glaze. Serve immediately.
Enjoy!

Recipe adapted from Southern Living, August, 2012
www.southernliving.com/food/‎

PASTRY TURNOVERS WITH BLUE CHEESE

A friend graciously invited a group of ladies to her home for lunch - she had been in a supper club where each time they assembled, they chose a different theme, and she was excited to start up another such gathering.
It was a truly wonderful group of Mademoiselles, some I knew, and some I met for the first time. There was fabulous, meaningful conversation, a wonderful sensation of feeling connected and my tastebuds were extremely happy with the chosen French theme.
I was excited to try these petit chaussons, but of course I was running late and didn't have time to make my own pastry, as Julia Childs suggested in the recipe, so I used store bought puff pastry. Because I was so busy fixing my hair, I overcooked the turnovers, which resulted in them looking a little unattractive, and caused a lot of the filling to ooze out, so it seemed like I was biting into an empty pastry shell. Needless to say, I was disappointed.
In an effort to redeem myself, I have made them since, using store bought pie dough and it worked much better. I had simplified my hair style, so they were cooked perfectly, the filling remained contained and they were fabulously delicious. One day, when I have the time, and perhaps even less hair, I would love to try and make my own pastry dough.

PASTRY TURNOVERS WITH BLUE CHEESE or PETITS CHAUSSONS AU ROQUEFORT

1/2 pound Roquefort or blue cheese
1/4 pound softened butter
2 egg yolks
2 tablespoons cognac
1 1/4 teaspoon pepper
2 tablespoons minced chives
2 to 6 tablespoons of cream
chilled pastry dough
1 egg beaten in a bowl with 1/2 teaspoon water

Mash the cheese in a bowl with a fork. Beat in the butter then the egg yolks, cognac, pepper and chives.
Beat in the cream by tablespoons but do not let the mixture thin out too much. It should remain a fairly thick paste. Correct seasoning.
Roll out dough to 1/8 inch thick. With a ravioli whee or a knife, cut the dough into 2 1/2 inch squares. Heat oven to 425F.
Place 1 teaspoon of the filling in the center of each square. One by one, paint a 1/4 inch border of beaten egg around the edges of the pastry. Fold the pastry over on itself to form a triangle. Press the edges together firmly with your fingers. Press them again making a design with the tines of a fork. Place on a buttered baking sheet and continue with the rest of the turnovers. Paint the tops with beaten egg.
Poke a 1/8 inch hole in the center of each pasty top so cooking steam can escape.
Bake in the oven for about 12 to 15 minutes, or until puffed and lightly browned.
Enjoy!

Recipe adapted from Mastering the Art of French Cooking, Julia Child, Louisette Bertholle, Simone Beck, 2009

CHICKEN WALDORF SALAD

Superlative, splendid salad, and super snappy.

CHICKEN WALDORF SALAD

DRESSING
2/3 cup buttermilk
1/3 cup plain Greek yogurt
1/2 cup blue cheese, crumbled
1 teaspoon grated lemon zest
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
SALAD
1 1/2 tablespoons honey
3/4 cup walnut pieces
4 chicken breasts, cooked and diced
mixed salad greens
2 cups thinly sliced celery
4 apples, diced
3 cups grapes, halved
1 tablespoon tarragon, chopped

In a small bowl, combine all dressing ingredients.
Heat oven to 350F. In a small bowl, microwave honey for 15 seconds. Add walnuts and toss to coat. Spread walnuts in single layer on baking sheet, and bake for 8 to 10 minutes, or until golden brown, stirring once or twice. Transfer nuts to a wire rack to cool.
In a large bowl, toss the greens, chicken, walnuts, celery, apple, grapes, tarragon and dressing until all ingredients are coated.
Enjoy!

CHIPOTLE CHICKEN TORTILLA SALAD and COBB SALAD

We have only been out to our lake cabin a few times this summer, it is close, and we love to go, but due to the cool spring, and then our summer travel schedule, it has been difficult to get out there as much as we would like.
However, every time we are able to make it, it feels like a vacation, and I try to keep the food simple, so it's relaxing all around. Therefore, I look for recipes that take minimal preparation, cooking and clean up and, enjoyed out on the deck with a lake view, has made even the most simple of dishes taste amazing!

CHIPOTLE CHICKEN TORTILLA SALAD

1 1/2 pounds of chicken breasts, cut into strips
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
salt and pepper
1/4 cup olive oil
1 shallot, chopped
1 garlic clove, smashed
2 tablespoons of chipotle in adobo sauce, finely chopped
2 tablespoons sherry vinegar
1 tablespoon of brown sugar
1 to 2 romaine hearts, coarsely chopped
1 yellow pepper, sliced
1 avocado, diced
1 lime, juiced
2 tomatoes, diced
1/2 cup chopped cilantro
1 to 2 cups of lightly crushed tortilla chips

Season with the chicken with the cumin, paprika, coriander, salt and pepper. In a large skillet, drizzle in a couple of tablespoons of olive oil or spray with cooking spray, and heat over medium-high heat. Add the chicken and cook through, 7 to 8 minutes. Transfer to a plate, reserve the skillet.
In a food processor, puree the shallot, garlic, chipotle in adobo, vinegar and brown sugar. Add 1/4 cup olive oil.
In the reserved skillet, simmer the sauce for 1 minute.
In a large bowl, place the lettuce and pepper. Add the avocado and dress with the lime juice. Top with the tomatoes, cilantro and chips. Pour in the warm dressing and toss. Top with the chicken.
Enjoy!

Recipe adapted from Everyday with Rachael Ray
www.rachaelraymag.com/‎

COBB SALAD

2 chicken breasts
3 tablespoons olive oil
salt and freshly ground pepper
2 eggs
4 cups shredded romaine lettuce
1 tablespoon fresh lemon juice
8 slices cooked bacon, chopped
2 tomatoes, chopped
4 ounces blue cheese, sliced or crumbled
1 avocado, pitted, peeled and diced

Heat oven to 425F. On a rimmed baking sheet, drizzle chicken with 1 tablespoon of oil, and season to taste with salt and pepper. Roast until cooked through, about 25 minutes.
Transfer chicken to a cutting board and let sit until cool enough to handle. Slice chicken.
Quarter eggs. In a large bowl, combine lettuce, lemon juice, and 2 tablespoons of oil. Season to taste with salt and pepper, toss to combine and top with eggs, bacon, tomatoes, cheese, avocado and chicken.
Enjoy!

Recipe adapted from Martha Stewart Everyday Food
www.marthastewart.com/everydayfood‎

GORGONZOLA WALNUT POTATOES and ROASTED RED PEPPER SAUCE

Here in Fayetteville, Arkansas we recently hosted the annual Bikes, Blues and BBQ event. Statistics show, it's the second biggest bike rally in America and the largest benefitting local charities! I must admit, its not really my thing, but it does bring a lot of energy, fun, fundraising opportunities, enormous smoked turkey legs and noise to our town - and I do feel a sense of pride that all of these people experience, even for just a short time, this incredible place I call home.
Because we didn't have a bike or the blues, we made our own barbecue. My husband smoked chicken, and I made gorgonzola walnut potatoes and a roasted red pepper sauce to accompany our delectable main dish.

GORGONZOLA WALNUT POTATOES

Quarter 1 1/2 pounds of small potatoes, boil in salted water 20 minutes, or until tender.
Drain potatoes and coarsely mash with 1/2 cup half and half, 1/4 cup butter, salt and pepper to taste. Gently mix in 2/3 cup gorgonzola cheese or other blue cheese of your choice, and 1/4 cup chopped fresh parsley. Sprinkle with 1/2 cup chopped toasted walnuts.
Enjoy!

Recipe adapted from Southern Living, March 2010
www.southernliving.com › Food › Recipes

ROASTED RED PEPPER SAUCE

1 cup roasted red bell peppers
1/4 cup finely chopped gherkins or cornichons
2 tablespoons capers, chopped
2 teaspoons finely chopped tarragon
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and freshly ground pepper

Pat the roasted peppers dry and finely chop. Transfer to a medium bowl and stir in the gherkin, capers, tarragon, lemon zest and juice and mayonnaise. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Food & Wine, June 2008
www.foodandwine.com/monthly/june-2008