Blue Cheese Steak Sauce

Gorgonzola Blue Cheese Steak Sauce

Blue Cheese Steak Sauce

This blue cheese steak sauce is very rich and flavorful. During the summer months, Josh and I enjoy BBQing T-bone steaks, shrimp and brats. Then we serve the shrimp on top of the steaks and smothered them with the blue cheese sauce. We dip the brats in the sauce as well….ssoooo delicious!

gorgonzola blue cheese steak sauce ingredients

1 Stick butter or margarine
2 Tbs. cream cheese
Pint Heavy Whipping Cream
8 oz. package Gorgonzola cheese
2 Tbs. shredded parmesan cheese
2 Tbs. a dry white wine such as a pinot grigio

TOOLS:

Medium Sauce Pan
Whisk
Measuring Spoons

DIRECTIONS:
  1. Start with melting the butter and cream cheese together in the sauce pan on medium heat, stirring with a whisk.
  2. Add the heavy whipping cream, mix well.
  3. Add the Gorgonzola cheese, parmesan and wine.
  4. Mix well and lower the heat to low or simmer for 20 minutes.
  5. Stir the mixture every few minutes to prevent the cheese from burning to the bottom on the pan.
  6. Serve as you like and enjoy!

I hope you enjoy this recipe as much as Josh and I do. Served on the steak and shrimp with brats as we prepare this meal, this also makes another easy dinner that is not only fun to prepare as a couple, but also goes well with garlic cheese bread. This blue cheese steak sauce is versatile on many different types of beef and chicken.

If you are reading these recipes, my wish is that they are bringing happiness to you and others. Please like and share my recipes with your family and friends.

other variations of this Blue Cheese Steak Sauce

  1. Rib Eye Steak with Onion Blue  Cheese Sauce
  2. Bourbon blue cheese sauce turns a nice steak into a decadent one
  3. Rib-Eye Steak with Onion-Blue Cheese Sauce

Until next time

– Lynn Cannon

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Buffalo Chicken Dip

Buffalo Chicken Dip for Easy Superbowl Snack Ideas

buffalo chicken dip

I started making this Buffalo Chicken Dip a few years ago. My niece and one of my nephews always asks me to make it for their birthdays. My older niece recently got married and call and asked me “Aunty will you make Buffalo Chicken Dip for my wedding?” How could I resist fulfilling their wishes?

INGREDIENTS

directions

  1. First, preheat your oven to 350 degrees.
  2. Remove your chicken from all of the packaging and microwave it for 2 minutes.
  3. In an oven safe casserole dish, mix together the package of cream cheese, ranch dressing, Frank’s Red Hot Buffalo Sauce and one cup shredded cheese until combined.
  4. After chicken is cooked for 2 minutes on high in the microwave, shred or separate the chicken with a fork until it looks the way you want it. Then add the chicken to the mixture in the dish. Mix well.
  5. Bake for fifteen minutes and then pull it out to stir, again really well. Then return to the oven and bake for an additional fifteen minutes.
  6. When baking is complete, pull the dip out of the oven and mix really well one last time. Finally, add the remaining shredded cheese to the top and allow it to melt before serving.

This will be the yummiest buffalo chicken dip of your life! You can serve this dip with almost anything, such as baguettes, veggies, chips, or crackers. Especially with Frito’s Scoops.  To make it spicier, add more Buffalo Sauce; or if it is too spicy, just add less!

P.S. That’s not all….wait til you see what I do with Buffalo Chicken Dip in Part 2!!!

Until next time,

Lynn Cannon

 

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Alfredo Pasta Buffalo Chicken Bake

Alfredo Pasta Buffalo Chicken Bake – Part 2 of Buffalo Chicken Dip

Alfredo Pasta Buffalo Chicken Bake

Part 2 of Buffalo Chicken Dip

Remember that last delicious Buffalo Chicken Dip recipe I shared with you yesterday? In addition to Buffalo Chicken Dip, you can get Alfredo Pasta Buffalo Chicken Bake!

Buffalo Chicken Dip

First of all, this will be a 3 part process, so please read everything before you go shopping or start to prepare.


Step one:

ALFREDO SAUCE INGREDIENTS:
  • 1 Stick of Butter or Margarine
  • 2 T. Cream Cheese (roughly 1in W. X 2in L.) See photo for reference.
  • 1 t. Garlic Powder
  • 1 Pint Heavy Whipping Cream
  • 1 package (about 2 C.) Parmesan Cheese
  • 2. T. Dry White Wine (optional)
TOOLS:
DIRECTIONS:

Melt butter or margarine and cream cheese in a medium sauce pot over medium heat.Add garlic powder, heavy whipping cream and parmesan cheese. Optional, add the wine.Reduce heat to simmer for 20 minutes.


Step 2:

Buffalo CHicken Dip ingredients:
buffalo chicken dip

directions
  1. First, preheat your oven to 350 degrees.
  2. Remove your chicken from all of the packaging and microwave it for 2 minutes.
  3. In an oven safe casserole dish, mix together the package of cream cheese, ranch dressing, Frank’s Red Hot Buffalo Sauce and one cup shredded cheese until combined.
  4. After chicken is cooked for 2 minutes on high in the microwave, shred or separate the chicken with a fork until it looks the way you want it. Then add the chicken to the mixture in the dish. Mix well.
  5. Bake for fifteen minutes and then pull it out to stir, again really well. Then return to the oven and bake for an additional fifteen minutes.
  6. When baking is complete, pull the dip out of the oven and mix really well one last time. Finally, add the remaining shredded cheese to the top and allow it to melt before serving.

step 3:

Alfredo Pasta Buffalo Chicken Bake ingredients:
  • Alfredo Sauce
  • Buffalo Chicken Dip
  • 16 oz Penne Pasta, prepared per package instructions.
  • 16 oz. Package of shredded Mozzarella Cheese
directions:
  1. Preheat your oven to 350 degrees.
  2. Mix Alfredo Sauce in the pasta and mix well coating all of the pasta.
  3. Finally, layer a medium size casserole dish, about 9×9 or 10×10, with 4 layers.
  4. Starting with the first layer, half of the pasta mixture.
  5. Next, the second layer all of the Buffalo Chicken Dip.
  6. The third layer, the remaining half of the pasta mixture.
  7. Fourth and final layer, cover the top with the package of shredded mozzarella cheese.
  8. Cover with a sheet of foil and bake for 20 minutes.
  9. Remove the foil and continue to bake an additional 10 minutes or until the top is golden bubbly.

Alfredo Pasta Buffalo Chicken Bake goes great with my Garlic Cheese Bread! In Conclusion, you can serve this dip with almost anything.

Other various recipes in relation:

  1. Buffalo Fettuccine Chicken Alfredo
  2. Crock Pot Buffalo Chicken Alfredo
  3. Buffalo Chicken Blue Cheese Pasta Bake With Campanelle
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U.S. Top Five Eggs Benedict

Eggs Benedict Reinvented!

my finds for the u.s. top five Eggs benedict

I don’t really care for eggs in general, however, show me eggs benedict and you have my full undivided attention! Eggs benedict can be so much more than just a muffin with Canadian bacon topped with poached eggs smothered in hollandaise sauce. Let me introduce you to my top five eggs benedict ideas I found in the U.S.!!!

New Orleans, Louisiana

 The Ruby Slipper Café for this Southern Style pulled pork eggs benedict! 

Pulled Pork Eggs Benedict

Pulled Pork Eggs Benedict

 

Santa Ana, California

 The Little Sparrow for Prosciutto Eggs Benedict

Little Sparrow

Little Sparrow

 

las vegas, nevada

Della’s Kitchen for Blue Crab Eggs Benedict

Blue Crab Eggs Benedict

Blue Crab Eggs Benedict

 

auburn, California

Awful Annie’s has Carne Asada Eggs Benedict

Carne Asada Eggs Benedict

Carne Asada Eggs Benedict

 

Boothbay Harbor, Maine

Topside Inn serves Eggs Benedict atop House made smoked salmon

Eggs Benedict Atop House

Eggs Benedict Atop House

My next update in regards to eggs benedict will be taken international! Let’s see what England, France, Italy, Scotland, Ireland and Spain have in store for us! I’m imagining an Eggs Benedict Banger for England. Eggs Benedict Bruschetta for Italy. Corned Beef Hash Eggs Benedict for Ireland. Scotland perhaps Lorne Sausage Eggs Benedict. Maybe Spain would be Huevos Rancheros Eggs Benedict. I have no idea if these variations are real or have ever been created and tried before, but hey…that’s why we have kitchens and imaginations! Skies the limit when it comes to creativity. Well anyway, they sound like they could be amazing!

I hope you enjoyed this simple Sunday Brunch Day Egg Benedict post. How do you like your eggs benedict? Please share your favorite way to serve them! I found a recipe for a Champagne Hollandaise sauce…MUST TRY! For more Brunch ideas please see my page in recipes. Thank you for reading!

 

Until next time,

– Lynn Cannon

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make Mango Habanero Salsa

How to Make Mango Habanero Salsa

how to make Mango habanero salsa

I found this recipe on how to make Mango Habanero salsa on Mango-Habanero Salsa — spiceinthebox. First of all let me just say it looks so yummy and I’ve always wanted to learn how to make Mango Habanero Salsa! Maybe it would be delicious on fish tacos, BBQ chicken and even fajitas! Maybe even just as a salsa for chips and seems like maybe even coconut shrimp would be good. Josh and I had fish tacos was in Key West with a sweet chili sauce. I have never made fish tacos myself before…challenge accepted!

Great for Canning Season

This would be so great for canning for the off season so we can have a tropical spice flavor whenever we want. Josh likes peppers of all kinds and I like mangos. I even put mangos on my hamburgers with kiwi and pineapple, as a result I call them tropical burgers with sweet and twangy BBQ mustard. Josh is curious about this mango habanero recipe because of the peppers. I have to admit I’m a bit nervous trying to handle habaneros, but thinking if I wear gloves it’ll be alright. I have heard some horror stories of people handling peppers with their hands and then accidentally getting the pepper in places you wouldn’t want them to touch.

How to make Mango-Habaerno Salsa – From Blender salsa, pineapple salsa to salsa Verde..So many variations can be made according to our taste and preferences.. The great thing about Salsa is it can be made way in advance and can be stored in the air tight container for a longer time..and ofc it’s everyone’s favorite..Who doesn’t like spicy, tangy, sweet Salsa […]

via Mango-Habanero Salsa — spiceinthebox

Who is going to try this flavor adventure??? Has anyone every tried this before? What do you think? Please consider your thoughts and ideas on how best to try this recipe for the first time and share!

Until next time,

– Lynn Cannon

 

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chocolate cheesecake

Chocolate Cheesecake Receipe

how to make chocolate cheesecake with raspberry coulis sauce

Cora Schuler is going to show us how to make chocolate cheesecake with raspberry coulis sauce. What better way to make chocolate cheesecake than to begin with your own homemade chocolate pie crust?

Chocolate Pie Crust ingredients:

10-12 Chocolate Graham Crackers
1/4 C. Sugar
1/2 C. Butter
Cooking spray

directions:

  1. Preheat oven to 350 degrees.
  2. Spray pie pan with cooking spray.
  3. Crush the crackers resulting in fine crumbs.
  4. Next, add sugar mix well with a fork. 
  5. A little at a time, add the butter and continue mixing with a fork.
  6. Next, with a small glass or measuring cup press the crumbs down into the pie pan.
  7. Make the crust also come up the side of the pan about 1/4 inch.
  8. Bake for about 15 minutes.

    multitasking:

  9. While the crust is baking, go ahead and prepare to make the chocolate cheesecake.

chocolate cheesecake Ingredients:

  • 1/2 C. Milk
  • 2 C. Semi-Sweet Chocolate or Bittersweet
  • 1 tsp. Espresso powder, optional for enhanced flavor
  • 3 pkg. (8 oz. each) Cream Cheese, softened at room temperature
  • 1 C. Granulated Sugar
  • 4 Eggs, at room temperature
  • 1 tsp. vanilla
  • 2 Tbsp. Unbleached All purpose flour

Directions:

  1. Reduce the oven heat to 350°F.
  2. Combine the milk and chocolate chips in a small saucepan  
  3. Heat, until the chips melt and the mixture is smooth.
  4. Remove from the heat, stir in the espresso powder, and set the mixture aside. As a result enhances flavor.
  5. In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. 
  6. Add the eggs one at a time and beat to combine after each one. 
  7. Stir in the vanilla.
  8. Then the flour. 
  9. Add the chocolate/milk mixture and beat slowly until combined.  
  10. Scrape the bottom and sides of the bowl; beat briefly, just until smooth. 
  11. Pour the batter in the pan. 

    time to bake:

  12. Bake the cheesecake for 45 to 50 minutes. When the cheesecake is done, test it by a toothpick inserted into the cake 1″ from the outside edge and comes out clean. Expect your chocolate cheesecake to seem like “soup” in the middle. 
  13. Turn off the oven and crack open the door several inches and allow the cake to cool in the oven for another hour.
  14. Finally, set it on a rack to finish cooling. When it’s completely cool, cover the cake and refrigerate it until ready to serve. 

Raspberry Coulis Sauce ingredients:

  • 1/2 C. Sugar
  • 3 Tbsp. Water
  • 1 lb raspberries 

directions:

  1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
  2. Put the raspberries also the sugar syrup in a blender and puree.
  3. Strain through a fine mesh sieve to remove the seeds, therefore as a result a seedless sauce.

So there it is, a most noteworthy dessert!

Until next time,

– Lynn Cannon

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Easy Air Fryer Zucchini

Easy Air Fryer Zucchini

easy air fryer Zucchini

Thanks to a follower on my Instagram for seeing the post of the fried zucchini I had for lunch yesterday. She asked if maybe Fried Zucchini could be made in an Air Fryer. As a result she was the inspiration for this post. Thank you to my readers, most of all, if there is something you would like to read, see posted or have a recipe to, don’t hesitate to ask. If you ask, you shall receive a post! LOL so without further a do…Easy Air Fryer Zucchini.

air fryer zucchini ingredients:

½ C. panko crumbs
¼ C. grated parmesan
¼ tsp. basil
¼ tsp. oregano
Dash of cayenne pepper
¼ C. egg white (about 2 egg whites)
2 medium-sized zucchini

Directions:
  1. In a bowl, mix together the crumbs, cheese and herbs, set aside.
  2. Wash the zucchini well; leave unpeeled. Cut in half cross wise, then cut into wedges not more than 1/2 inch thick.
  3. Spray top rotating pan of Air fryer.
  4. Put egg white in a shallow bowl or place.
  5. Put a small amount of the crumb mixture on another plate. (Important! Only work with a small amount of crumb mixture at a time.)
  6. Dip a zucchini wedge in the egg white to coat, then in the crumbs to coat, pressing down well.
  7. Then put in Air fryer pan.
  8. Repeat till all wedges are coated. When Air fryer pan gets full, then put the prepared wedges on a plate to wait (don’t stack.)
  9. Refill the crumb mixture plate with a bit more crumb mixture as necessary.
  10. Wash and dry your hands to start fresh.
  11. Spray lightly the wedges that are in the Air fryer.
  12. Cook for 7 minutes; with tongs turn them over, and cook for another 7 minutes.
  13. Take all these out, put somewhere with a cover over them (such as a microwave plate cover) to keep warm, then do the second batch of wedges.
  14. When you’re ready to serve, carefully add the first batch back in, and give them all another minute or two to get piping hot.
  15. Makes enough for 4 as a generous side dish.
  16. Serve each serving hot with its own allotment of dipping sauce made from 2 tbsp fat free yogurt mixed with 1 tbsp low-fat Blue cheese or ranch dressing.

in closing…

So, in conclusion, yes Easy Zucchini with an Air Fryer can be done. Finally, I hope you enjoyed this post. Remember to like, share, and subscribe to this site to get all of my recipes sent to you directly.

Until next time

– Lynn Cannon

 

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Apple Turnover Cinnamon French Toast

Apple Turnover Cinnamon French Toast

My inspiration for this idea came to me when I was in the store yesterday and I saw the package of Pillsbury Apple Turnover on the shelf. Then it hit me “Mmm mmmm apple stuffed French Toast! I’m gonna try it!” You see, I love French Toast in all forms, especially stuffed, but I don’t enjoy having to go to a restaurant to satisfy my cravings. Then I figured if they can do it, so can I.

When I got home I scrambled to my laptop to Google “Apple Turnover French Toast” thinking for sure someone has had to come with this idea before…aannnd nothing. Yup, nada! I found Apple Turnover recipes and variations of Apple French Toast recipes, but the exact search I was looking for was the combination of the Apple Turnover and French Toast for one masterpiece of deliciousness. Being me and not willing to giving up the idea, I went ahead with my creation. So, to the best of my knowledge, I present to the world the first ever Apple Turnover Cinnamon French Toast!

Apple Turnover Cinnamon French Toast Ingredients:
tools:
  • Cookie Sheet
  • Spatula
  • Bowl
  • Tongs
  • Medium Pan
directions:

Preheat your oven to 375 degrees.

Prepare and bake the turnovers according to the directions on the package.

 

 

 

 

 

 

 

 

 

 

 

Set your pan to low on the stove, I used 2 on my stove. Add butter or margarine to melt in the pan to prevent sticking.

While the pan is warming up, place the eggs in the bowl, add the vanilla and scramble well. Dash the cinnamon on top of the egg mixture. Mix gently, but just enough to make a slight swirl in the egg mixture.

Dip your turnover in the egg mixture, enough to lightly coat almost like a glaze on the pastry, but do not allow it to get soggy.

Keep in mind: the trick to this is slow & low, with gentle hands. Place your turnover in the pan and rotate often making sure every angle gets cooked. Be gentle with the tongs to keep from smashing the pastry.

When the egg mixture appears to be cooked on all sides and the pastry is golden, remove from the pan.

Drizzle the frosting on your turnover French toast to your hearts desire!

 

 

 

 

 

 

 

 

 

Drizzle with warm syrup, serve and enjoy!

I found a couple more interesting recipes that are similar:

If you liked this recipe please join my free subscription! Don’t forget to share on your social media. Sharing is caring! Thank you and Happy Cooking!

 

Until next time,

– Lynn Cannon

 

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key west

Where to stay & eat in Key West

Key West

In April of 2016 Josh and I had taken a little vacation to Key West. We stayed at the Southernmost Beach Resort. We had a beautiful king room with a balcony that overlooked the pool.

Our first night on the island. We just checked in and took our first picture overlooking the pool.

Our first morning on the island we had eaten breakfast at the Southernmost Beach Café before going out on our little adventure I had booked for the day.

Joshy likes to play with his food. Happy face pancakes and strawberries.

 

Toasted Coconut French Toast

I had the most amazing Toasted Coconut French Toast of your life! If you take a trip to Key West, you won’t be let down staying at the Southernmost Beach Resort! Do yourself a favor try the French toast.

As I said we were on our way for our adventure of the day. I had book us an entire day with the Ultimate Adventure . We went out on a catamaran and went snorkeling, parasailing, kayaking, and did the water rock wall climb.

At the dock waiting for our catamaran.

 

 

 

 

We were snorkeling the only Great Coral Reef in the United States. After our day out on the water, we really worked up an appetite. We went to Fogarty’s for dinner and had the best crab cakes of your life! For our main course, I had the three cheese pasta and Josh had the fish tacos.

 

Crab Cakes

 

Three Cheese Pasta

 

Fish Tacos

 

We love our date nights

sushi

Our second day on the island consisted of us being as lazy as possible. To help us get our relax on I booked us a couples massage on the beach at the resort we were staying at. It was ssoooo relaxing. We had the nicest masseuses. Southernmost Beach Resort Day Spa Ocean Wellness we both felt like Jell-O by the time we left the spa and went to the pool.

For dinner we went to the best Sushi restaurant on the island, Ambrosia. This restaurant was literally just around the corner from the resort we were staying at, we could’ve walked there had we realized it was that close.

Ambrosia Sushi

 

After dinner, having had some amazing sake and wanting to go do some more exploring, but not wanting to drive. We rented a man and his bicycle. There are men and women that ride bikes with a two seat carriage that peddle you down Duval Street. It was kind of romantic, but kind of expensive.

 

Our last morning on the island we had breakfast at a little place called Two Friends Patio Restaurant. I had of course the Key Lime French Toast. After breakfast we went to the Butterfly Conservatorium . It was so surreal to be with all of the butterflies.

Two Friends Patio Restaurant Key Lime French Toast

Click here to see the butterflies in motion at the conservatorium

Last morning on the island

All in all it was a pretty great trip. I can’t wait to go back and do it again! If you go, be sure to rent the scooters and visit the  museums that way. It made it that much more fun site seeing on scooters.

Until next time.

– Lynn Cannon

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what's a girl to do

What’s a girl to do? Chocolate Toffee No Bake Cookies

You know how some people say they get their best ideas in the shower? Or when they go for a jog/run, which by the way you will never catch me running willingly. If I am, you better run too, something is chasing me. Well…I seem to be the sleep deprived working mom who gets her best ideas when I’m deliriously tired and hungry.

About an hour ago I was roaming my kitchen looking for munchies, knowing full well I don’t keep snacks in the house. This is never good this means I’m board and have been left unattended…mom time alone. Guess what I found? A bag of Heath Toffee Bits that I had bought to make Christmas cookies. Which lead me to think about my Chocolate Cherry No Bake Cookies. I love Chocolate Cherry No Bake Cookies, they are by far my favorite! However, I’m not the biggest fan of oatmeal, which is one of the main reasons I substitute half the oatmeal for the cherries. Which then got me to thinking “what if I use the toffee bits instead of the oatmeal and cherries??? Yes! Great idea!”

Grabbing all of my ingredients as fast as I could, I whipped out a batch of Chocolate Heath Toffee Bit No Bake Cookies. They are cooling on the counter as I’m writing this post, because I got so excited to share this with you, I couldn’t wait! But while I was making them I realized perhaps no one has thought of this before! Oh this is great, people will love this idea! Low and behold…it does exist! It’s not exactly the same recipe, but it is the basic concept. That’s okay…my spur of the moment creation was fueled by an idea, and I try not to ever let doubts keep me from moving forward with the my thoughts.

Okay, I have sampled the crunchy chocolatey devil’s delight…Oh my goodness! That was an amazing idea! See this is what I mean when I am left unattended and board in the kitchen to roam looking for something to munch on…I create something. Sometimes my ideas are great and heavenly and sometimes they’re bland. Which again is okay, but a bland idea just needs a little more thought and tinkering to create a masterpiece.

I present to you Chocolate Heath Toffee No Bake Cookies

The moral of this post….if you get an idea that gets you so excite you can’t sit still and the creative juices are flowing, go ahead with it. You might just create something new the world has never seen before. Even if you find out after the creation that a version of your idea already exists you might have just made an improvement.

So, tell me about an idea you had that you tried. How did it turn out? What was the result? I would love to hear from you.

Good, bad or indifferent, these cookies have been Joshy approved!

Sorry he’s a little dirty in the pic, my honey is blue collar working man. Hands off ladies, he’s all mine! LOL

Until next time,

-Lynn Cannon

 

Chocolate Heath Toffee Cookies ingredients:
  • 1/3 C. Butter or Margarine
  • 1/4 C. Cocoa
  • 1/2 C. Evaporated Milk
  • 1-1/2 C. Sugar
  • 1 t. Vanilla
  • 1/3 C. Peanut Butter
  • 1-1/2 C. Heath Toffee Bits

Follow the DIRECTIONS in Chocolate Cherry No Bake Cookies

 

 

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