Buffalo Wing Garlic Toasted Hoagies
by Kelly Williams from Forked River, NJ
These Buffalo wing hoagies are a combination of spicy, cheesy, and crunchy. It’s everything you love about Buffalo chicken and more. The hoagie rolls are toasted with butter, garlic, and parsley making them fragrant and crispy. Chicken strips are coated with a hot sauce mixture that has a hint of barbecue and chili flavors. Muenster cheese melts on top of the chicken.
Top with crunchy lettuce and celery and sprinkle with tomatoes. Blue cheese dressing has a tangy and rich flavor that is great with the Buffalo sauce. A tasty and satisfying sandwich for game day or a casual lunch. Get the recipe here.
Bacon Bleu Brussels Sprouts With Mustard Sauce
by Michelle Wolf from Berlin, NJ
We feel like Brussels sprouts are a very misunderstood veggie. This recipe is hearty enough you could eat them as a meal. The Brussels sprouts are roasted until they’re crisp on the outside.
When tossed with the tangy dressing and savory cheese and bacon, this is one fabulous side dish. Toasted nuts on top add a little bit of nuttiness to the sprouts. We’ll definitely be serving this one to guests. Here’s the recipe.
Wrapped Asparagus
by Jeannie Marlinghaus from St. Louis, MO
This wrapped asparagus is an unusual and delicious appetizer. Slightly cooked and crisp asparagus is wrapped in salty prosciutto. It adds a savory and smoky component to the dish. Then, it’s sprinkled with creamy blue cheese to add a touch of tang.
The sweet and tangy balsamic dressing is a nice addition and cuts through the richness of the appetizer and adds a burst of flavor that lingers on your palate. The homemade dressing would work on other vegetables too. Get the recipe here.
Bacon & Blue Quesadillas with Sweet Dipping Sauce
by Cheryl Lundquist from Wake Forest, NC
Blue cheese and bacon paired together? My, oh my, it makes for one great quesadilla. Tangy, smoky, and salty, these quesadillas are going to become a family favorite. The sweet dipping sauce is surprisingly delicious.
The sriracha adds some heat, but peach preserves sweeten the sauce up. Get the recipe here.
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