Monday, October 24, 2016

Blue Cheese Dress Up's

A few years back my sister Tania gave me these ideas for using Blue Cheese Dressing, other than just for salads.  

Blue Cheese dressing is still hands down my favorite Salad Dressing.

At least the one I ask for when we eat out. 

But why stop at just dressing a salad? Here's a few ideas she had. 

Blue Cheese Dress Up's

Some favorite ways to use blue cheese dressing:

Slice a large potato in half. Lightly oil and bake potato at 400 degree for 30 mins or until just done.  Generously spread with chunky dressing and continue baking 15 to 20 minutes.

Spread dressing over roast beef sandwiches in place of butter. (I tried some on my French Dip Sandwich and OMG was it good)

Add a couple of spoonfuls of dressing to ground beef before forming into burgers.
(and let me add,  pour a little on top after cooking them as well)

After removing steaks from the grill, drizzle dressing over top.

Blue cheese dressing makes an instant dip for cucumber spears, chicken wings, sweet pepper strips, bread sticks and pretzels. 

Toss a little dressing with hot green beans or green peas.

Drizzle dressing over hot cooked cauliflower or broccoli.

Stir a tablespoon or two into store bought Alfredo Sauce and toss with pasta.

Submitted by Tania

Friday, October 21, 2016

Shrimp Piccata with Rice Noodles

It's still hot in my neck of the woods, well, my little corner on the shore, and I'm tired of the heat.  But I wanted to  make a nice dish for Fish Friday Foodies using Shrimp, of course, for this month's theme of Fish and Seafood Pasta. 
This month's inspiration came from Caroline Williams at Caroline's Cooking .

I actually made some Shrimp Piccata a few years ago and had never shared the recipe. YIKES!

I decided that since I'd never shared how to make it here, it would be perfect for our Fish Friday Foodies event, especially if I paired it with some Roasted Garlic Fettucine.  But then the fettucine didn't turn out, so I went back into the pantry and found these.  Rice Noodles and went, hmmmm, I wonder how that will work.
It worked.
Shrimp Piccata with Rice Noodles
And umm, I had to do it, make Shrimp again for my Fish Friday Foodies offering.  

Recipe:  Shrimp Piccata with  (faux) Roasted Garlic Fettucine  Rice Noodles Serves 4

2 pounds shrimp, shelled and deveined (figure on about 8 oz. per person)
1 lb. Fettucine Noodles, cooked
4 cloves roasted garlic 
1  14 oz. package  Rice Noodles, cooked, according to instructions, drained and set aside.
1/2 lemon, zested and juiced
1/2 lemon, sliced thinly
 1 tablespoon Capers
1/4 cup white wine
2 tablespoons butter
1-2 tablespoons Gremolata
1 tablespoon EVOO

Cook Rice Noodles according to package directions, drain and set aside.
Saute the shrimp briefly over medium high heat in 1 tablespoon EVOO, just til turning pink. Turn the heat down to medium.   Add the lemon juice, the capers and the wine, cook for 1-2 minutes, then add the butter and the Gremolata.
   Next add the Rice Noodles, stir together and let them cook  for another 2-3 minutes until the shrimp is cooked through, stirring very gently until the shrimp is cooked through.
Shrimp Piccata with Rice Noodles

Shrimp Piccata with Rice Noodles
  Sprinkle a little more Gremolata  over top if desired.  Serve.  
Shrimp Piccata with Rice Noodles

Shrimp Piccata with Rice Noodles
This is the wine I used in the sauce.  Is that not a cool looking bottle?   The wine's pretty good too.
Shrimp Piccata with Rice Noodles

 If you'd like to join Fish Friday Foodies, please email Wendy at  We post and share new seafood/fish recipes on the third Friday of the month.