Turkey Salad with Wisconsin Blue Cheese
1/2 cup olive oil
1/4 cup herbed vinegar
1/4 cup honey
1 teaspoon red pepper flakes
10 oz package assorted salad greens
2 cups roasted turkey in bite-size pieces
1 cup crumbled Wisconsin BLUE cheese (BLUE CHEDDAR is also good)
1 cup pecan halves, toasted
1 cup coarsely chopped red onion
In a small bowl, whisk together olive oil, vinegar, honey and red pepper flakes. Toss salad greens with 1/2 cup of dressing. Arrange greens on individual plates and top with turkey, cheese, pecans and red onion. If desired, drizzle with additional dressing. 4 servings.
Substitution: Use prepared red wine or balsamic vinegarette dressing.
Pueblo Pepper Jack Corn And Crab Chowder
2 tablespoons butter
1 1/2 cups onion, finely chopped
3 cloves garlic, minced
1 cup red bell pepper, diced
1 14-ounce can low-fat chicken broth
1 cup water
1 teaspoon ground cumin
3/4 teaspoon finely minced, canned smoked chipotle peppers in Adobo sauce
1 1/2 cups small red potatoes, unpeeled and diced
2 cups fresh sweet corn kernels, cut from the cob (or use 2 cups frozen kernel corn)
1 1/2 cups half-and-half
2 tablespoons cornstarch
6 ounces Wisconsin Pepper Jack cheese, shredded
2 cups imitation crabmeat chunks, coarsely chopped
1 tablespoon cilantro, freshly chopped
Fresh cilantro leaves for garnish
In a Dutch oven over medium heat, melt butter. Add onion and garlic, sauté 4 to 5 minutes until softened and golden. Stir in red bell pepper, broth, water, cumin and minced chipotle pepper. Bring mixture to a boil, stir in potatoes. Adjust heat to maintain a gentle boil, cover and cook 5 minutes.
Stir in corn kernels and cover, simmering 10 minutes or until potatoes are tender.
Stir together half-and-half and cornstarch until smooth. Slowly stir half-and-half mixture into soup. Bring to boil. Reduce heat to low and stir in Pepper Jack cheese, stirring until smooth and thickened.
Stir in crabmeat chunks and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro leaves. Serve with crusty bread.
Pistachio Wisconsin Peppercorn Feta Crostini
1 cup (6 ounces) crumbled feta cheese with peppercorns
1 (8-ounce) package cream cheese, softened
1/3 cup chopped pistachio nuts
1 loaf French bread (12 inches long), cut in 1/2-inch slices
1/3 cup extra-virgin olive oil
Preheat the broiler.
Combine cheeses and nuts; mix well. Set aside.
Brush both sides of the bread slices with olive oil, and place the bread on the broiling rack. Broil the bread slices, at least 4 inches below the heating element, until lightly browned on both sides, turning once. Spread each slice with the cheese mixture.
