Wicked Blue Cheese Butter

Ingredients:

1 cup Softened Unsalted Butter
2/3 cup Crumbled Blue Cheese
2/3 cup Chopped Fresh Parsley
1/4 cup Brandy
2 Cloves Garlic -- minced
1/8 teaspoon Onion Powder
1/8 teaspoon Ground Black Pepper
1/8 teaspoon Hot Sauce

Directions:

In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce.

With a rubber spatula, place the mixture width wise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end.

Roll the foil or paper up lengthwise to create a little cylinder of butter.

Seal the ends of the cylinder and freeze for at least 1 hour before using.

To use butter grill, bake, or fry some chicken wings. Leave them plain or toss them with some hot sauce in a bowl. Then slice a few thin slices of wing butter from the roll in your freezer and toss with the wings while they're still warm.

Source: bhg.com

Cobb-Style Turkey Salad

Use up your leftover turkey in this big, hearty salad.

Ingredients:

3 cups (750 mL) shredded romaine lettuce
1 cup (250 mL) torn watercress leaves or arugula leaves, (optional)
1 large tomato, cubed
1 small sweet red pepper, thinly sliced
2 cups (500 mL) cubed cooked turkey
1 avocado, peeled, pitted and cubed
1/4 cup (60 mL) crumbled blue cheese
2 hard-cooked eggs, sliced
2 tbsp (30 mL) chopped fresh chives or green onions
Dressing:
2 tbsp (30 mL) red wine vinegar
1/2 tsp (2 mL) Dijon mustard
1 clove garlic, minced
1 pinch salt
1 pinch pepper
1 pinch granulated sugar
3 tbsp (45 mL) extra-virgin olive oil

Direction:

Dressing: In small bowl, whisk together vinegar, mustard, garlic, salt, pepper and sugar; whisk in oil in thin steady stream.
Arrange romaine on large platter; top with watercress (if using). Arrange tomato, red pepper, turkey, avocado, cheese and eggs in piles on top. Sprinkle with chives. To serve, drizzle with dressing and toss.

Servings: 4

Source:  cbc.ca/bestrecipes