Cherchies Blog

Recipe Roundup- Make it With Mustard! 30 Magnificent Recipes

recipe round upSheri SpalloneComment
Recipe Roundup- Make it With Mustard- 30 Magnificent Recipes

Recipe Roundup- Make it With Mustard- 30 Magnificent Recipes

Do you love mustard as much as I do? Do you cook with it? If you said yes, then, today is your lucky day. I have compiled 30 of my favorite easy recipes featuring our three award-winning mustards (Cherchies® Champagne Mustard (our Flagship product), Cherchies® Cranberry Mustard, and Cherchies® Hot Banana Pepper Mustard).

Who says mustard is only for hot dogs, burgers, and pretzels? Not us! Beyond the beloved wieners and sandwiches, do you know that many chefs and home cooks cleverly add some “mustard zing” to their culinary dishes? I recently spoke with one of our local chef friends and he shared some deliciously creative uses you may not have thought of in your cooking:

  • Use mustard as a thickener for stews.

  • Add mustard as an emulsifier for vinaigrette recipes.

  • Use as a glaze or rub for meats.

  • Enhance your marinades with mustard.

  • Use as a dip for pretzels, chicken tenders, cheese, and so much more!

Mustard’s versatility is an understatement, so if you love mustard like I do and want to add extra zing to your favorite dishes, then grab a jar, make it with mustard, and make something amazing! Imagine the possibilities! Enjoy these fabulous recipes!

Comment below and let us know your favorites, or if you have new recipes to share. Thanks for stopping by and come back and visit!

Our Favorite Mustard Recipes.  



Rustic Ratatouille Recipe

Sheri SpalloneComment
Rustic Ratatouille Recipe

Rustic Ratatouille Recipe

Prep Time: 15 minutes

Cook Time: About 2 hours and 30 minutes

Difficulty: Easy

Today’s comforting recipe is an ode to those late summer vegetables, the beginning of Fall, and the late Julia Child. I present to you, my version of Ratatouille, a swirly-twirly layered dish of fresh vegetables in a rich piperade (fancy for tomatoes, peppers, and onions), and fragrantly seasoned with thyme, garlic, parsley, Cherchies® Basil Pizzazz, and Cherchies® Garlic Seasoning. Not only is this dish impressive in presentation, but the vibrant colors are also entirely reminiscent of Fall.  

Typically, this savory French stew uses tomatoes, peppers, zucchini, eggplant, onions, garlic, and herbs and is simmered on the stove. This dish lends to creativity in the kitchen, so taking my inspiration from Julia Child, (who layered the vegetables in a savory sauce and baked in the oven), I created this family-friendly version, (sans the eggplant...kiddos and hubby are not fans), and alternated the vegetables into a decorative spiral and baked in the oven.

Do not be intimidated by what seems to be endless mounds of slicing. This flavorful dish is quite easy, especially if you have a mandolin or a food processor (one of my favorite kitchen appliances ever!). Use vegetables that are similar in size and feel free to substitute for your liking. As I mentioned, I removed the eggplant and added in thinly sliced sweet potatoes and yellow squash.

The result is a fragrantly delicious vegetable casserole that will please even the most discerning guests. It is comfort in a pan. Serve this easy dish alongside your favorite meat or fish recipes and crusty bread to sop up all the wonderfully tasty juices. Or, nix the meat entirely for a fabulous Meatless Monday meal.

Happy Fall!


Comment below on how you liked this dish and any substitutions you made! Thank you for stopping by. Come back again !

Sauce (piperade) ingredients- (“Piperade” is fancy for onions, peppers, and tomatoes)

  • 2 Tablespoons (Tbsp) good olive oil

  • 1 medium onion, peeled and chopped

  • 1/2 red pepper, seeds and ribs removed, chopped

  • 1/2 green pepper, seeds and ribs removed, chopped

  • 3-4 medium tomatoes, peeled, seeded, and chopped

  • 2 cloves minced garlic

  • 1 Tablespoon (Tbsp) tomato paste

  • 1 teaspoon (tsp) salt

  • 2 sprigs fresh thyme, stems removed and chopped

  • 2 sprigs fresh chopped parsley

  • 1 Tablespoon (Tbsp) Cherchies® Basil Pizzazz Seasoning

  • 1 bay leaf

  • 3/4 cup grated Parmesan cheese

Filling Ingredients (You will want the veggies in this dish to be similar in size, as it makes for a pretty presentation and the cook time will be similar)

  • 2 small sweet potatoes, washed, peeled and thinly sliced* (you can leave the skins on if prefer. Make sure to wash thoroughly.)

  • 1 medium or 2 small yellow squash (pick ones that are similar in size), washed and thinly sliced*

  • 1 zucchini, washed and thinly sliced*

  • 3 or 4 medium tomatoes, thinly sliced

  • 1 teaspoon (tsp) Cherchies® Garlic Seasoning

  • 1/2 teaspoon (tsp) ground pepper


  • Heat oven to 275 degrees. Chop onions, peppers, and tomatoes (reserving juices) before cooking. (May want to put the tomatoes into a bowl with the juices, so as to cut down on the mess.)

  • Combine oil and chopped onions in a medium skillet and cook over low heat and cook until onions are translucent.

  • Add peppers, garlic, and tomatoes and juice. Stir and simmer until peppers are soft. Add salt, tomato paste, thyme, parsley, Cherchies® Basil Pizzazz, and bay leaf to the skillet. Simmer on low for 10-15 minutes. Remove from heat when finished. Add the cheese, stir, and set aside to cool.

While the piperade (sauce) simmers, prepare the filling. Using a food processor, a mandolin, or sharp knife, slice the squash, zucchini, and sweet potato. The tomatoes didn’t slice well in my food processor, so I sliced them thinly with a sharp knife. You could use a mandolin for the tomatoes if you prefer. Place sweet potatoes in a bowl of cold water and set the rest of the vegetables aside.

After the sauce has cooled, pour into a blender and puree until desired consistency. If the liquid is still hot, make sure to cover with a towel so the blender does not explode from the hot liquids. (If you have a Blentec blender (or a blender that can can handle hot foods)), there is no need to let the sauce cool beforehand.

Pour half of the sauce (piperade) into the bottom of a shallow baking pan. Arrange the vegetables, alternating them as you go, into a spiral. Repeat until the pan is full. I prefer to use a round baking dish for presentation, but you can easily use a rectangular pan. You decide!

Season the vegetables with Cherchies® Garlic Seasoning and pepper. Drizzle the remaining piperade over the vegetables. Cover pan with foil and bake until vegetables are tender (about 1 and a half hours, or when easily cut by a knife). Uncover the vegetables and bake for another 30 minutes until vegetables are slightly golden. Serve warm.

Enjoy this beautiful savory dish with your favorite meat or seafood and some bread to sop up the delicious juices.

Rustic Ratatouille Recipe

Rustic Ratatouille Recipe


Memaw's Strawberry Cake Recipe

dessertsSheri SpalloneComment
Memaw’s Strawberry Cake Recipe

Memaw’s Strawberry Cake Recipe

Cook Time:  35-40 minutes
Prep Time: 10 minutes
Difficulty:  Easy

Hi friends. Today’s mood is a bit more somber than in previous posts, so instead of the silly puns, leftover magic tricks, and cooking tips, I give you a piece of my heart, and it is hurting, BADLY. You see, Monday was D-day (dread day) for our family. We dropped off our baby boy, hours away, to begin his new life as a college Freshman. It is the day my heart shattered into a million pieces. For anyone who is going through this (or has gone through or is just feeling blue), I feel your pain:( I have been dreading this past Monday’s events all summer, (in fact for 18 years), but inevitably, the day came (to what seemed to be a blink in time), and all I can hope is hubby, and I prepared him enough. We are so proud of the young man he has become. It was bittersweet letting him go, but seeing him so happy and confident helped make the transition for Mom a tad better…that and CARBS…lots of them, particularly cake!

Baking is my thing when I’m down, so today, it makes sense to share this cheery strawberry cake I made yesterday. Imagine sinking your teeth into a burst of juicy strawberry comfort in every bite. Does it make you smile? It makes me smile:)

Are you are feeling the pangs of college drop-off, the end of summer, the first day of school, or do you want to bring a smile to someone’s face? If so, then make Memaw’s Strawberry cake today. This easy cake recipe is so delicious and comforting, it will chase any blues away.

Thank you for letting me share my story. Below I have posted a glimpse of Monday’s events. We would love to hear your comments below. Thank you for stopping by.

**Now to spoil our baby girl for the next two years until the next and final Freshman college drop off. (I may be making cake every day that summer).

*Note- This tasty recipe is best made the day ahead.


  • 1 box yellow cake mix (We used Betty Crocker's Super Moist Cake Mix)

  • 4 Tablespoons (Tbsp.) flour

  • 4 eggs, room temperature

  • 1 cup strawberries and juice, mashed

  • 2 Tablespoons (Tbsp.) Cherchies Strawberry Butter Spread

  • 1 cup oil

  • 1 small box strawberry jello

  • Extra strawberries for garnish

Frosting Ingredients

  • 1 box powdered sugar

  • 1 stick butter, room temperature

  • 2 Tablespoons (mashed strawberries with liquid)

* To make this cake gluten-free, simply substitute the flour and cake mix with gluten-free flour and cake mix (we tested with King Arthur Gluten-free Yellow Cake Mix and flour)


Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray.

Wash, remove the ends, and roughly chop the strawberries. Place them in a medium bowl, add Cherchies® Strawberry Butter Spread, mash them with a potato masher, and set aside. Reserve 2 Tablespoons (Tbsp) of mashed strawberries for the icing.

In a large bowl, sift the cake mix, flour, and jello together. Set aside. (I use a fine mesh strainer over a bowl to sift the ingredients together).

In another large bowl or standing mixer, add eggs, one at a time, beating after each addition. Add oil and beat well. Mix in strawberries and juice (this replaces the liquid called for on the cake mix box).

Slowly add the sifted dry ingredients to the bowl with the eggs. Pour the cake batter into a 9 x 13 pan and bake in the oven for 35-40 minutes, or until a toothpick inserted comes out clean.

While the cake is baking, prepare the icing. Combine the butter, strawberries, and powdered sugar. Beat the ingredients together with a hand or standing mixer until combined. Icing should be somewhat thick. If icing is too thin, powdered sugar may need to be added until desired consistency.

Once the cake is finished cooking, allow it to cool completely. Frost the cake generously with the icing and refrigerate.


starwberry Cake.jpg
starwberry cake2.jpg

Move in day:(


Cooking Tip: How To Make Homemade Stromboli

cooking tipsSheri SpalloneComment
Cooking Tip: How To Make Homemade Stromboli

Cooking Tip: How To Make Homemade Stromboli

Prep Time: 10 minutes

Cook Time: About 20 minutes

Difficulty: Easy

Are you ready to get rolling and reinvent pizza night?  Gather your gang, grab some pizza dough, and some toppings, because it is time to make homemade strombolis!  

Strombolis, are rolled up deconstructed pizzas, stuffed with an infinite number of fillings (savory meats, gooey cheeses, vegetables, leftovers, sauces, etc.). Many fear that making strombolis is too tedious a task to master, but think again! It is simple and a lot of fun, especially if you want to include family or friends! Strombolis are the perfect make-ahead meal for pretty much any event and impressive enough to satisfy most guests.

Follow along as we share the steps to making delicious strombolis at home! You “knead” to try this! :) Comment below on your favorite filling and we would love for you to share your recipe. Thanks for stopping by. We hope you visit again.

Dough- It all starts with the dough. We have tested this process with refrigerated pizza dough, frozen bread dough, as well as fresh pizza dough (found at most grocery stores). Some pizza shops sell their pizza dough to the public. If you have a favorite homemade pizza dough recipe, by all means, use it!

So now what? It’s time to get rolling! Preheat the oven to 350 degrees. Once you have your dough, on a lightly floured surface, roll out the dough into a large rectangle, about 15 inches give or take.

Fillings- This step is optional, but for us, it is the “pièce de résistance” that makes the flavors of the stromboli come alive, no matter the filling. The secret? Spread the dough with a thin layer of our famous Cherchies Champagne Mustard before adding the toppings! It makes a huge difference.

You will want to place all the toppings and fillings inside the rectangle, leaving about 1 inch around the perimeter free for rolling.

Next, fill the dough with your favorite combinations. Our favorite is our Ham, Turkey, and Cheese Stromboli Recipe, which consists of you guessed it, ham, turkey, two kinds of cheese, and of course our mustards!

Tasty Filling Ideas - Here are a few other ideas to inspire you:

Sealing up- Now that you have your favorite filling in place, it is time to “seal the deal.” Sorry:) Starting with the long end of the rectangle, roll up your stromboli (jelly-roll style) and carefully make sure to tuck in ingredients that may have fallen out. Place on a parchment paper-lined tray, seam-side down and pinch the open ends closed.

This next step is optional, but I have found it helps to keep all the ingredients from exploding out onto the pan. With a sharp knife, cut a couple of slits into the dough. If making ahead, cover the stromboli with plastic wrap and place in the refrigerator or freezer.

When ready to cook, in a small bowl, beat one egg until combined. Brush the top, sides, and ends of the stromboli with the egg wash and sprinkle with Cherchies Garlic Seasoning. Cook for about 20 minutes, or until the stromboli is golden brown on the outside.

Cook your stromboli until golden brown. Slice it up for easy, hearty appetizers and serve with your favorite marinara or dipping sauce or serve with one of our salads and some fruit for a complete meal. Look at that! A golden crispy crust on the outside, fluffy bread on the inside, surrounded by gooey, melty cheese, salty ham and turkey, and as mentioned our sweet-hot, tangy Champagne Mustard. Who wants some?


Ham, Turkey and Cheese Stromboli Recipe

Ham, Turkey and Cheese Stromboli Recipe