Anyone got a good suggestion for a low mold replacement cheese for blue
cheese? I have that particular type of penicillin allergy that makes me
violently allergic to blue cheese, and no menu item no matter how enticing
is worth a trip to the ER for anaphylactic shock. So I'm looking for a good
replacement suggestion.

> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On Behalf Of RJ
> Sent: Sunday, September 01, 2013 8:30 PM
> To: citd
> Subject: [CnD] chicken/blue cheese sauce
> 
> I butterflies a chicken breast again and stuffed it with Ham, Cheese,
> fried onions/sweet peppers after flattening the wings out and fastening
> the two wings together with toothpicks. Than dusted both sides with
> flour, and dipping the breast in a egg wash and coating both sides with
> seasoned bread crumbs.
> But having that a week ago, I figured I would put another spin on
> things and made some blue cheese sauce.
> For the sauce.
> added 1 tablespoon of butter to a small skillet. Sliced a few onion
> rings very thin, and caramelized them. Than added 1 cup of heavy cream.
> As soon as I felt the cream getting hot under a medium low simmer, I
> added 1/2 cup of blue cheese, a little at a time. Tasted it and than
> added some pepper. Just a pinch.
> Fried the chicken on both sides for 6 minutes, only turning over once.
> While this was being done. we had a leafy salad.
> Cooked two sweet potatoes in the micro for 10 minutes.
> I should say, the blue cheese sauce should be stirred until all the
> cheese is melted. Than take it off the heat until you are ready for it.
> Put some on the plate, and lay the chicken in it and pour the rest over
> the top.
> And say a prayer for eating so sinfully.
> LOL
> RJ
> 
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