Bleu Cheese & Parmesan Crusted Steak

I don't know what genius thought of putting cheeses on top of a steak, but I'm addicted to the idea. Restaurants like Longhorn and Texas Roadhouse that offer this addition make me very happy. Serve it up with some caramelized onions and I'm one excited girl. But, this is no secret and why not dress up your steaks at home?

Large thick steak (like this T-Bone)

1/3 cup blue cheese crumbles

1 Tbsp Parmesan cheese

1/2 Tsp breadcrumbs

1/2 Tsp bleu cheese dressing

Mix it all up in a small bowl, spread it onto your steak, and pat down. Cook as your normally would (just wouldn't recommend on a grill). I like my beef RARE!...like twitching on the plate rare...like the meat in the supermarket looks appetizing to me rare! Okay, I'll stop now for the sake of those of you who order it charbroiled! So, I put my oven on the lowest setting possible and roast it like prime rib for a few hours. The slower you cook beef, the better, and the juicier it stays. 

Cheese Stuffed Purple Potato Dumplings with Pesto

Purple potatoes. They are certainly a showy dish to create! Did you know that they are also high in antioxidants, like most berries, and shown to boost your immune system and prevent certain cancers? I've used them to cook these dumplings and I've made gnocchi out of them. The color tends not to stay as vivid as they first appear, sadly. But, who can't love a naturally colorful vegetable as this? I think they are a bit starchier and nuttier than regular potatoes but sure to add color to any potato recipe!

10-12 small purple potatoes
1/4 cup flour
1 Tbsp cornstarch
1/8 Tsp pepper
1/4 Tsp sea salt
1/2 medium egg, beaten
1/4 cup bleu cheese crumbles

 

Recipe Adapted from Honest Cooking

Peel the potatoes and boil them in a pot of salted water for 15-20 minutes until tender. Mash them with a hand mixer or in a stand mixer. Refrigerate overnight.

 

The next day, mix in the other ingredients in and divide evenly, scooping out tablespoons. Then, roll them into neat balls with your hands.

Make an indentation down into the tops for the cheese. Insert the cheese and pack tightly, then close the hole. Lay them out on parchment paper until ready to cook.

Bring another pot of salted water to a boil and reduce to medium low. Drop in the dumplings, a few at a time and cook until they float, plus an additional minute to ensure that the cheese is melted. I topped mine with a dollop of fresh pesto. These are sure to wow anyone you cook them for.

Spinach & Cheese Stuffed Mushrooms

If you'd like another recipe for stuffed mushrooms other than Easy & Savory Stuffed Mushrooms, you've picked a great one to try. This robust cheese flavor is great for a party or family meal, especially if you're a fan of spinach dip.

 

2 cups of tightly packed fresh spinach

1/4 cup chopped onions

2 small garlic cloves, chopped

2 Tbsp bleu cheese crumbles

2-3 Tbsp goat cheese crumbles

1 oz cream cheese

2 Tsp Italian seasoning

 

Boil spinach, garlic, and onions in a pot of unsalted water for 30 minutes. The cheese will be salty enough that you don't need to add anything to this mixture. Drain thoroughly and press into a paper towel to get out as much water as possible. 

Transfer to a food processor and press chop until the mixture is in tiny shreds. Add in cheeses and seasoning and mix for 30 seconds more.

Scoop out and mix generously into peeled and rinsed mushroom caps. Top with a sprinkle of breadcrumbs and Parmesan cheese and bake in a 350 degree oven for 15-20 minutes on a greased baking dish.

Classic Wedge Salad

I'm sure you don't really need a blog to tell you how to make a salad but, I want to try to post some wonderful salads to entice the health conscious in everyone. I love salads in restaurants! What is it about a salad that someone else makes that makes it taste so much better? I wish I could answer that question but, this is a great restaurant inspired salad that is easy to make at home.

1 head of iceberg lettuce, cored and halved

3 cherry or plum tomatoes

1/2 cucumber, sliced and cut

1/4 cup minced red onion

2 tsp bacon bits

1 stalk celery, minced

2 Tbsp bleu cheese crumbles

 

Simply prepare the lettuce, cut it in half and removing the core, and cover with the remaining ingredients. This salad is great with your favorite bleu cheese dressing and has a great presentation.

 

I always stick with Ken's Steakhouse dressings. Most restaurants use it and I've never gotten a bad flavor from them. I have bought many dressings (bleu cheese in particular) that had bad aftertastes. Sticking with this brand has never let me down.