Chicken Burgers with Blue Cheese (page 36)

Burger:
1 lb. ground chicken
1 egg, beaten
3/4 c. blue cheese, crumbled
1 c. dry bread crumbs
1 tsp. kosher salt
1 tsp. black pepper

 Sauce:
1/2 c. plain yogurt
1 clove garlic, minced
2 T. yellow onion, minced
2 T. blue cheese, crumbled
1/2 c. plain yogurt
2 T. olive oil 
salt and pepper to taste

4 poppy seed rolls split in halves (for a sandwich)

Combine chicken, egg, blue cheese, breadcrumbs, salt, and pepper until all ingredients are evenly distributed. Shape into 4 patties of equal size. In a large skillet over medium heat, add oil and pan fry burgers about 4 minutes per side. Do not mash down on burgers or turn frequently, as this will dry out the burgers. While burgers are cooking, combine yogurt, blue cheese, onion, garlic, salt and pepper in a medium bowl and mix well. Serve burgers on top of rolls and top with blue cheese- onion
sauce.
Serves 4.
Note: This is great for the winter when you want a "burger" but don't want to grill outside (Or when it rains). You can make and freeze (the burger, not the sauce).
I cut the burgers in 1/2 when I fry them because I like the crunchiness of the heated blue cheese and I know it's well cooked that way!

NANCY'S AWESOME COBB SALAD (Page 17)

Nancy Valmassoi is one of my favorite people and she made this for me and I loved it. And I love her and my life is better for knowing both!

NANCY'S AWESOME COBB
SALAD
Step 1:
1 bag of wagon wheel pasta, cooked
2 cups cooked chicken, cubed
2 ripe tomatoes, cubed
1 lb. bacon, fried and crumbled (You could use less here, but why?)
2 cups fresh spinach (counteracts the bacon, really....)
1 (4-oz.) crumbled blue cheese
1 c. pitted black olives
Step 2:
1 tsp. honey or sugar
1/2 tsp. black pepper
1/4 c. red wine vinegar
1 c. olive oil
1 tsp. Dijon mustard
1 clove garlic, minced fine
Mix the first 7 ingredients in a large bowl. In a smaller separate bowl, whisk the mustard, vinegar, olive oil,black pepper, honey and garlic. Pour over the salad and toss. I would love to put how many this serves, but it's so good that, when I make it.....it serves very few! I love this dish!
Note: Just go ahead and double it. You will not be able to stop eating it.

Blue Cheese Coleslaw (Page 24)

Pulled pork sandwich and blue cheese coleslaw- yum. Must be 4th of July weekend! Even people who say "I don't like blue cheese" come back and say "I was wrong. I guess I do like blue cheese" It's just that good!

BLUE CHEESE COLESLAW
2 lbs. Napa cabbage, shredded
(8-oz.) blue cheese, crumbled
1/4 c. green onions, chopped
In a separate bowl whisk:
3/4 c. vegetable oil
1/3 c. cider vinegar
2 T. sugar
2 cloves of garlic, minced
1 tsp. celery seeds
1/2 tsp. salt
1/4 tsp. dry mustard
1/2 tsp. white pepper -black is just fine, really!

In a large salad bowl mix cabbage, blue cheese, and scallions. Set aside or keep
refrigerated up to 24 hours before serving. Just before serving whisk together the oil,vinegar, sugar, celery seed, garlic, salt, pepper, and mustard. Pour over slaw and mix.
(Slaw wilts right away so make sure you are ready to serve.)