Best Blue Cheese And Pecan Stuffed Celery Rachael Ray Recipe 415 Recipes

Adult Ants On A Log Blue Cheese Stuffed Celery image

Provided by On The Go Bites

Time 15m

Yield 10 Servings

Number Of Ingredients 6

10 stalks celery
5 ounces blue cheese, room temperature (see notes for types of blue cheese)
5 tablespoons sour cream (or plain Greek yogurt)
1 teaspoon Dijon mustard (or yellow mustard)
10 medium pecans, optional (chopped)
1 pinch paprika (for color)

Steps:

Wash and dry the celery. You can keep the celery leaves attached to the stalks or even chop the leaves for garnish.Leave the celery sticks in full length or cut into 3" appetizer lengths or 1" bite size lengths. Cut on an angle for "looks".
Crumble the blue cheese (room temperature is easier to crumble). With a fork add and mix in the sour cream and Dijon mustard. Mix until smooth.
If using nuts, chop into small pieces.
Fill the celery sticks with the blue cheese dip. A knife will help get the dip into the thin crevices of the celery.
Sprinkle with paprika for color.

Blue Cheese-and-Pecan-Stuffed Celery (Rachael Ray) Recipe - (4.1/5) image

Provided by KDCooks

Number Of Ingredients 6

4 oz. softened cream cheese
1/2 crumbled blue cheese
1/2 cup chopped toasted pecans
2 tbsp. chopped dried cranberries
Celery stalks
Cracked black pepper

Steps:

Combine cheeses, pecans and cranberries. Spread on celery; top with cracked pepper.

Bacon Wrapped Chicken with Blue Cheese and Pecans image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or cream
2 tablespoons grainy mustard
Special equipment: toothpicks

Steps:

Heat the oven to 375 degrees F.
Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.