• 3 ounces blue cheese
• 1 garlic clove, minced
• ¾ cup plain yogurt
• 1 teaspoon red wine vinegar
• Salt and pepper
• 1 ½ pounds sirloin steak tips
• 4 slices bacon, cooked and crumbled, fat reserved)
• 1 head iceberg lettuce (9 ounces)
• 10 ounces cherry tomatoes
• Fresh chives or green onions

Wedge Salad with Steak Tips

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• 1½ pound flank steak
• 1 tablespoon olive oil
• 4 cloves garlic, crushed
• Creole seasoning, to taste
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 10-oz pack frozen spinach, thawed
• 4 ounces blue cheese, crumbled

Spinach & Bleu-Stuffed Flank Steak

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• 1 trimmed beef tenderloin (about 4 pounds)
• salt and pepper to taste
• 3/4 teaspoon dried thyme leaves, in all
• 2½ cups crumbled blue cheese, in all 
• 1/3 cup plain dry bread crumbs
• 3 tablespoons olive oil, in all
• 1 cup port wine
• 1 cup plus 2 quarts chicken broth, in all
• 1 large onion, chopped
• 1 pound pearl barley
• 1 heaping cup dried mushrooms (about 1 ounce) cut into bite-size pieces if large
• 1 cup dry white wine
• 7 ounces prewashed baby spinach
• 1 cup coarsely grated Parmesan cheese
• 1 teaspoon cornstarch dissolved in 1 teaspoon water

Beef Tenderloin with Blue Cheese

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• 8 cups of mixed greens (12 oz)
• 1/2 cup red onion, chopped
• 1/2 cup dried cranberries
• 2 satsumas, peeled and separated
• 1/3 cup almonds, toasted & sliced
• Bottled poppy seed dressing
• 4 oz. Blue cheese
• salt and pepper

Satsuma Dried Cranberries and Blue Cheese Salad

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• 11 tablespoon unsalted butter, melted
• ​12 oz. pasta, such as rigatoni
• ​2 slices crustless white bread
• ​2  teaspoon minced fresh thyme
• ​1 small onion, minced
• ​1/2 cup flour
• 3 cups milk
• 2 cups heavy cream
• 12 oz. grated sharp cheddar cheese
• 8 oz. cooked ham (any variety will do) roughly chopped
• 3 oz. blue cheese, crumbled
• 1/2 cup minced flat-leaf parsley
• ​1/4 teaspoon hot sauce
• ​4 scallions, minced
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly ground nutmeg 
• 8 oz. cooked ham

Mac & Cheese with Ham

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• 3 pears, red Barlett or Bosc, firm yet ripe
• 6 slices bacon, optional
• 2 cups ruby Port
• 1 shallot, sliced
• ​1 cup extra virgin olive oil
• ​3 tablespoons wine vinegar
• ​12 cups mixed baby greens
• ​3/4 cup blue cheese, crumbled

Blue Cheese and Pear Salad with Port Vinaigrette

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• 2 thick filet mignon steaks (each 6 to 8 ounces)
• salt and pepper to taste
• ¼ cup coarsely crumbled Maytag blue cheese (about 2 ounces)
• ¼ cup chopped flat-leaf parsley
• 1 tablespoon butter

Blue Cheese and Herb Crusted Filet Mignon

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• 1 cup sour cream
• 1/4 cup mayonnaise
• 3 green onions, finely chopped
• 1 clove garlic, pressed or minced
• 1 cup blue cheese, crumbled
• 1 tablespoon fresh lemon juice
• 1 teaspoon black pepper
• 1 tablespoon butter milk or milk, as needed
• salt, as needed

Shown with buffalo shrimp

Blue Cheese Dip

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• 1 jar of Bleu Cheese Salad Dressing
• 1½ pounds chicken wings, separated at joints, tips discarded
• 1 jar of fresh salsa
• 1 cup jalapeños with juice
• 5 cloves of garlic diced
• favorite hot wing sauce
• 1 tablespoon butter
• 1 bunch celery

Hot Wings with Bleu Cheese

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• 1 package flatbread
• 2 skinless, boneless chicken breast
• 1/2 lb. bacon
• 1 tomato
• 1 onion, diced
• 1 pint Apple juice
• 1/4 cup teriyaki sauce
• 7 cloves garlic chopped
• Cousins Bleu Cheese Salad Dressing

Bluesy Chicken Flatbread

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