Marinated Cheese Recipe

Marinated Cheese Recipe

Who would have thought to marinate cheese? Certainly not me, a self-professed cheese lover! But a surprising discovery in one of my old cookbooks (Yes, I'm that person who reads cookbooks like novels) led me to this unique recipe. 

This appetizer recipe (adapted from the lovely folks at Southern Living) looks complicated, but it is easy and is always the "big cheese" at any party. Instead of pimentos as indicated in the original recipe, I substituted our Pretty Peppers. Oh my, the sweetness of the peppers and the savory ingredients complement the cheese perfectly.

This recipe is perfect for a crowd and is best if made the day before. The presentation with all the colors is delightful!

Comment below and tell us if you made this delicious marinated cheese recipe. Return for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

• 1/2 cup Olive Oil

• 1/2 cup white wine vinegar

• 3 Tablespoons (Tbsp) chopped fresh parsley

• 3 Tablespoons (Tbsp) minced green onions

• 1 teaspoon (tsp) sugar

• 3/4 teaspoon (tsp) dried basil

• 1/2 teaspoon freshly ground pepper

• 1 garlic clove, finely minced

• 3 Tablespoons (Tbsp) Cherchies® Garlic Seasoning

• 1/3 jar of  Cherchies® Pretty Peppers, drained

• 1 5 1/2 x 2 1-inch block sharp Cheddar cheese (8 oz.), chilled

• 1 (8oz.) package of cream cheese, chilled

Preparation

Add the first ten ingredients to a resealable container and shake to combine.  Set aside.

Slice the block of cream cheese in half vertically and then into 1/4-inch chunks.  Do the same with the cheddar cheese.  Stack them on their sides as pictured below in a shallow pan.

Pour marinade over cheese, cover with plastic wrap, and refrigerate for at least 8 hours.

Serve with your favorite crackers!  You may want to grab a plate for yourself...they won't last long!  Enjoy:)

Pretty Vegetable Bean Salad Recipe

"Easy and Elegant"  is my mother-in-law's mantra and I have resolved to follow it with my own family and friends.   Who wants to be in the kitchen the entire time?  This easy recipe mainly focuses on pantry items and is about as simple as it gets.  It's the perfect salad for a potluck, game day tailgating, or a summer get together because it can be made ahead and can be served at room temperature.   You could also serve this dish as a dip with chips for an easy healthy appetizer.  

I like this recipe because it serves a crowd (12-14 people), but it also it uses our Pretty Peppers, which imparts a nice tang to this dish.  

Ingredients

• 3/4 cup Cider Vinegar
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 teaspoon (tsp.) salt
• 1/2 teaspoon (tsp.) pepper
• 1 Tablespoon water
• 15 oz. can black-eyed peas, drained and rinsed
• 15 oz. can pinto beans, drained and rinsed
• 15 oz. can white shoe peg corn, drained and rinsed (could use fresh corn)
• 1/2 jar Cherchies® Pretty Peppers
• 1 small onion, chopped
• 1 cup of celery, chopped
• 1/2 cup green pepper, chopped

Preparation

Mix the Cider Vinegar, oil, sugar, salt, pepper, and water in a sauce pan and bring to a boil.  Cool completely.

In a large bowl, mix the remaining ingredients and then add the vinagrette.- refrigerate and serve with a slotted spoon (you may want to pour off some marinade before serving).  Serves 12-14.  Enjoy!

Pretty Vegetable Bean Salad Recipe

Champagne and Apple Endive Recipe

These little cuties are divine! This recipe is easy and elegant, plus it uses my favorite mustard in the world, Cherchies Champagne Mustard!!

The crispness of the endive, combined with the tart apples and robust Roquefort cheese, comes together as a flavor explosion in your mouth. 

I usually make these gems around the holidays, but they could also be the perfect snack or salad by the pool or for a girl's night (or day) out. When I made these recently, I invited my girlfriend to my house for lunch to help me style them for their "glamour shot." We styled, and we ate! (and had a glass of wine in the middle of the afternoon-shame on us!).

Thank you for visiting! Comment below and let us know if you have tried this recipe. Come back again for more tasty recipes, entertaining ideas, cooking tips, and more!

Ingredients

• 6 heads of Belgian Endive

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard (or substitute our Cranberry Mustard)

• 1 1/2 Tablespoons (Tbsp) white wine vinegar

• 1/2 teaspoon (tsp) pepper

• 3/4 teaspoon (tsp) salt

• 6 Tablespoons of Olive oil

• 1 Granny Smith Apple, coarsely chopped

• 1 Honey Crisp Apple, coarsely chopped

• 1/2 cup dried cranberries, coarsely chopped

• 1/2 lemon

• 1/2 cup coarsely chopped pecans (you could substitute walnuts)

• 1/4 pound Roquefort cheese (can substitute Blue Cheese)

Preparation

Turn the stove top on to low heat.  Using a medium-sized skillet, place the pecans in the skillet, and toast pecans for a few minutes (this will bring out the flavor of the pecans).  Turn off the heat, remove the skillet from the burner, and allow pecans to cool (you will need to chop the cooled pecans later).

Slice off the ends of the endive and cut the endive in half lengthwise, removing the endive core, and gently separating the leaves.  Place the separated leaves on a platter if serving as appetizers, or a few on each plate if serving as a salad.

I just love apples!  Apples and Roquefort cheese...sigh.  Sorry, I got distracted...Coarsely chop the apples, the cranberries, the pecans and place them into a medium bowl.  Squeeze the juice from the lemon half over the apples and cranberries to prevent the apples from browning (that wouldn't look pretty).  Stir the apple mixture to coat with lemon juice.

Meanwhile, in a separate small bowl, mix together the vinegar, Cherchies® Champagne Mustard, salt, pepper, and olive oil (make sure to use good olive oil).  Toss the apple mixture with some of the champagne vinaigrette.  

Now for the assembly...Spoon a generous portion of the apple mixture into each endive leaf and crumble the Roquefort cheese on top of the apples.  Add the pecans, and drizzle the remaining vinaigrette over the endive leaves.  Serve cold or at room temperature.  Voila, a classy elegant appetizer or salad.

Next time I make this recipe, I will try it with our Cherchies® Hot Banana Pepper Mustard for a sweet and spicy twist, or our Cherchies® Cranberry Mustard.  Enjoy!

Summer Meatball Sliders Recipe

Summer Meatball Sliders Recipe

For a last minute lunch, I whipped up these cuties for my daughter and her friend.  They were playing in the water and I asked them to give me a warning when they were hungry.  Immediately, they said, "Warning!"  Yikes, I needed something quick.  I came out with these 5 minutes later...mom saved the day, plus the little umbrellas were a hit, a perfect summer treat:)

Ingredients

• King Hawaiian rolls (or any slider rolls will do)
• Frozen Meatballs (I usually make my own meatballs (using our Garlic Seasoning) and freeze a bunch for later
• Your favorite spaghetti sauce
• Shredded Mozzarella cheese (optional)

Preparation

In a medium pan, heat meatballs in sauce until the meatballs are cooked.  When meatballs are cooked, place one meatball on each of the slider rolls.  (Optional, add mozzarella cheese on top of meatballs) Secure with your favorite pick.  Enjoy!