Blue Cheese and Carmelized Shallot Dip

Today was an absolutely glorious weather day.  Crisp, cool and sunny.  I decided it would be a great day for my husband and I to get out of the house and enjoy some great outdoors.  We ventured out towards Rocky Mountain National Park to a charming little town called Allenspark. 

We came upon this amazing stream that had incredible little falls.  Being a Pisces, I can never get enough water.   It was really fun hiking around the creek.

As this is the final dip in "Dips, Dinners and Desserts", I have saved the best for last.  I so love this dip that our family turned me on to.  I could eat it by the spoonful!

Blue Cheese and Carmelized Shallot Dip
Courtesy of Epicurious

1 Tablespoon vegetable oil
1-1/4 cups thinly sliced shallots (3-4 medium sized shallots)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces crumbled blue cheese, room temperature

Heat oil in heavy medium saute pan over medium-low heat.  Add shallots.

Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.

Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese.

Using rubber spatula, mash mixture until smooth.  (I used my emersion blender) Stir in caramelized shallots.  Season dip to taste with salt and pepper.  Cover dip and refrigerate until flavors blend, at least 2 hours.

(Can be made 2 days ahead.  Keep refrigerated.)  Serve dip chilled with cut vegetables or kettle potato chips.

One Year Ago:  Sour Cream and Chicken Enchiladas

Sauteed Chicken with Olives and Roasted Mushrooms with Garlic & Thyme

During our weekend visit with Steve and Leslie while the guys went golfing, Leslie and I had the pleasure of attending Sur La Table's Cooking School in Boulder.  I signed us up for their class of "Fast & Fabulous Chicken Dishes".  I feel that we can never get enough opportunities to keep learning and soaring in whatever we enjoy doing, be it our careers or hobbies.

Our chef/instructor was fabulous.  I loved her humor, personality and candor.  She told amazing stories and captured our attention at every moment. We even exchanged grease burn stories and showed our battle scars on our arms and hands...I felt like such an accomplished chef.

I worked hard for those cooking scars and there was this unspoken respect.  Okay, maybe I am exaggerating a little - but a girl can dream, right?  Back to the cooking part...we made four different chicken dishes and this one rocked it.  I loved all the flavors and it was so easy for a weeknight dish, yet impressive enough that you could serve to guests.

Sauteed Chicken with Olives
Courtesy of Sur La Table

2 Tablespoons canola or vegetable oil
4 (5-ounce) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 medium shallots, peeled and sliced
1 medium garlic, peeled and minced
2 teaspoons minced thyme
1 cup low-sodium chicken broth
1/2 cup coarsely chopped pitted Kalamata olives
2 Tablespoons minced flat-leaf parsley

Place a large skillet on the stove over medium-high heat and add 1 Tablespoon of the oil.
* Chef's Tip:  Dry the chicken really, really, really well before you put it in hot pan.
When the oil is shimmering, generously season both sides of the chicken with salt and pepper.  Add the chicken to the pan, presentation side down first and cook until brown, about 3 minutes.  Turn the chicken and cook on the other side, about 2 minutes longer.  Transfer the chicken to a plate, reserving the skillet.

Add the remaining 1 Tablespoon of oil to the skillet.  When the oil is shimmering, add the shallots and cook until tender, about 2 minutes.  Add the garlic and thyme and cook until fragrant, about 1 minute.  Return the chicken to the skillet, presentation side up.  Add the broth, bring to a boil then reduce the heat until simmering and cook until the chicken is cooked through, about 6-8 minutes.  Taste and adjust seasoning with salt and pepper.  Stir in the olives.

Place the sauteed chicken onto warmed serving plates. Spoon olive mixture over the top, sprinkle with parsley and serve immediately.


* These mushrooms are super delicious and go with everything!!

Roasted Mushrooms with Garlic & Thyme

16 mushrooms (white button or baby bella), cleaned and dried well
3 Tablespoons olive or canola oil
2 cloves garlic, chopped very finely
3 Tablespoons butter, softened
2 Tablespoons fresh thyme, chopped
1/2 teaspoon garlic powder
5 Tablespoons Panko Japanese breadcrumbs
1-1/2 Tablespoons freshly squeezed lemon juice
pinch of salt 
pinch of freshly ground black pepper

Preheat oven to 400 degrees.  Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.

Arrange the mushrooms in a 9x13 cooking dish with the stalks facing upwards.

In a small bowl, mix together the butter, garlic, thyme, lemon juice, garlic powder, salt and pepper.

Spoon a little of the garlic butter mixture on to each mushroom, then lightly press the breadcrumbs on top.

Bake in the oven for 15 minutes or golden around the mushroom cap.