Grilled Nectarines with Blue Cheese and Basil

We've been enjoying having a grill this summer after several years of apartment grill-free living.   I was channel surfing and happened across Bobby Flay making these sweet grilled nectarines, dressed with blue cheese, citrus vinaigrette, and basil.  The flavor combo is one of a kind- the juicy caramelized fruit with the tangy blue cheese, sweet and tart vinaigrette, topped with fresh basil.  This dish would be a great appetizer and is also a nice side dish when paired with something spicy.  It could even pass as dessert, though it's not overly sweet.  Best of all, it is easy to make and by combining these few ingredients you have a upscale dish that is bound to please your guests. 

Cara Cara orange- looks like a grapefruit! Tastes like an orange.

Ingredients:

• 4 nectarines, barely ripe
• 2 oz (about 1/4 cup) blue cheese
• 1/2 lemon, juiced
• 1/2 orange, juiced
• 1 1/2 tablespoons honey
• a few leaves of fresh basil, sliced in thin ribbons
• salt & pepper
• canola oil 

Directions:

To make the vinaigrette, combine the lemon juice, orange juice, 2 tablespoons oil, honey, and a pinch or two of salt and pepper.  Whisk and set aside.  

Slice each nectarine in half, moving the knife around the pit and then gently pulling the two sides a part.  (This was harder than I thought it would be and I had to use a little extra effort on some of them)  Remove the pit, with your hands if it comes out easily, or using a knife if needed.  

With the grill over medium heat, brush the nectarines with oil and place face down directly on the grate.  (Hopefully it is clean!)  Let the nectarines cook for about 3 minutes, and remove once they have some nice grill marks forming.   It was too dark outside to get any pictures of the nectarines on the grill.

Next, scoop 1-2 teaspoons of blue cheese on to the center of each nectarine and then drizzle with the vinaigrette.  Top with sliced basil and serve warm.

Celery Root and Apple Salad with Blue Cheese and Walnuts

After experimenting with cooked celery root in our beef pot pie, I've started noticing it in a variety of uncooked dishes, such as this salad.  While some similar root vegetables can't be eaten raw (or wouldn't taste good if they were) celery root was pleasantly tasty as a raw ingredient in this salad.   Not to mention, it has many health benefits- low calories, high potassium, rich in vitamins, and many more.  It has a earthy, almost nutty taste which paired well with the sweet acidity from the apples. The texture reminds me of a carrot- crunchy but not starchy.  The blue cheese and walnuts added some additional flavor and texture to the dish, and the tangy vinaigrette was the perfect thing to tie it all together.  This is a light and refreshing salad, that is surprisingly filling at the same time.  Thanks to Food & Wine for the recipe!

Ingredients:
1/4 cup apple cider vinegar
1 tablespoon dijon
1/4 of a red onion, minced (or one shallot)
salt and pepper
6 tablespoons olive oil
1 cup crumbled blue cheese
3 large granny smith apples, peeled and diced into 1/2 inch cubes
1 large celery root (or two small- should be about the same amount as the apples) peeled and diced into 1/2 inch cubes
1/2 cup toasted walnuts, roughly chopped or halved (I bought mine pre-roasted, but you can do that step yourself if yours are raw.  It definitely makes a difference!)

*As a note, this recipe makes A LOT.  But the leftovers save well and the salad tastes even better after a day or two.  However, you can cut the recipe in half to make a smaller amount.

Peeled celery root

Directions:
Make the dressing by combining the vinegar, mustard, onion or shallot, about 1/2 teaspoon salt and some freshly cracked black pepper. Let it stand for 10 minutes, and then whisk in the olive oil and 1/4 cup blue cheese.  

Combine the chopped celery root and apple in a large bowl.  Pour the dressing over top, and add the remaining blue cheese and walnuts.  Mix thoroughly and refrigerate until ready to serve!  

Buffalo Chicken Dip

Buffalo chicken dip is a classic crowd-pleaser and we especially like to make it when we have friends over to watch football.  You get the buffalo chicken flavor without the mess of chicken wings.  Mixed with the creamy cheese, I have to say it is far more tasty than eating plain buffalo chicken.  Opting out of the canned and bottled ingredients, we like to use fresh shredded chicken and homemade blue cheese dressing in our recipe.  I also add some diced celery for a little texture and crunch.  This makes enough for about 6, so double the recipe for a big crowd. 

Ingredients:

• 3 1/2 cups shredded chicken (I usually boil the chicken if I don't have any already cooked)
• 4 oz cream cheese at room temperature
• 1 cup blue cheese dressing (recommend home-made, recipe below)
• 1/2 cup hot sauce (recommend Frank's Red Hot)
• 1 cup shredded cheddar cheese
• 1 celery rib, finely diced
• salt and pepper

Directions:
 
To make the blue cheese dressing:
 In a food processor, combine 3/4 cup heavy cream with 3/4 cup crumbled blue cheese or gorgonzola, 1/2 cup mayonaisse, and 2 tablespoons white vinegar.  Blend and season with salt and pepper to taste.  Use 1 cup for this recipe and save the remainder for salad dressing.

To make the dip:
Preheat oven to 350 degrees F.  In a bowl, mix the chicken with the celery, cream cheese, and blue cheese dressing until well blended.  

Add the hot sauce and stir to combine.  Fold in 1/2 cup of the cheddar cheese.  Pour the mixture into a small casserole or other baking dish and sprinkle the remaining cheese on top.  The perfect opportunity to use our new ceramic dish we got this year for Christmas, which also kept the dip nice and warm long after it was out of the oven.

Bake for about 20-30 minutes or until hot and bubbly.  Serve with celery sticks and crackers or chips.  Yum!