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Lemon Tomato Basil Cod Recipe

entrees, lunchSheri SpalloneComment
 Lemon Tomato Basil Cod Recipe

Lemon Tomato Basil Cod Recipe

Cooking Time:  25 Minutes
Difficulty:  Easy

Happy Summer everyone!  For those who grow vegetables in the Summer, your tomatoes may be about ready for harvest!  If so, why not make the best of Summer's bounty with this easy, flavorful cod recipe, bursting with juicy, ripe tomatoes, fresh basil, and smothered in a delicate, lemony basil sauce.  Delicious!

Summer calls for lazier days and easier menus with fresh, flavorful ingredients.  This recipe (adapted from bakerbynature.com) featuring Cherchies® Garlic Seasoning and Cherchies® Basil Pizzazz, is a recipe we're sure your entire family will love.  It is also perfect for summer entertaining!

Share a photo of your finished product on Instagram or Facebook, and let us know your thoughts below!   Thank you for stopping by!

Ingredients  
Adapted from Baker by Nature

For the White Wine Sauce

  • 2 Tablespoons (Tbsp) olive oil
  • 1/2 teaspoon (tsp) crushed red pepper flakes
  • 2 large cloves garlic, finely minced
  • 1 pint multi-colored (red, yellow, orange) cherry tomatoes (red cherry tomatoes perfectly fine if can't find), sliced in half
  • 2 Tablespoons (Tbsp) fresh lemon juice
  • 1/2 teaspoon (tsp) fresh lemon zest
  • 1/4 teaspoon (tsp) Cherchies Basil Pizzazz
  • 1/4 cup white wine
  • 2 Tablespoons (tbsp) butter

For the fish

  • 2 Tablespoons (Tbsp) olive oil
  • 1 and a 1/2 pounds fresh cod, cut into 4 fillets
  • Cherchies Garlic Seasoning and pepper to taste
  • 1/4 cup fresh basil, finely chopped (for garnish)

Preparation

For the Sauce:

In a large pan, heat oil over medium heat. Add the crushed red pepper flakes and garlic and saute for 1 minute.  Add the halved cherry tomatoes and cook, stirring occasionally, for about 9 to 12 minutes.  Tomatoes should be soft, but still should retain their shape.  Add in the white wine, stir, and allow the mixture to come to a simmer. Stir in Cherchies® Basil Pizzazz, lemon juice, lemon zest, and butter, and cook for 2 minutes. Transfer the sauce and tomatoes into a bowl and set aside temporarily.

For the Fish:

Using the same pan, heat the oil over medium heat. Season both sides of cod with Cherchies® Garlic Seasoning and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully turn the cod over and continue cooking for another 5 minutes, or until it's cooked through.  Add in the tomatoes and the sauce to the pan and heat for a minute with the cod.

Serve the cod immediately and pour the sauce over the fish.  Garnish with chopped basil and lemon wedges for a beautiful presentation.  Serve this recipe with our Strawberry Spinach Salad and sop up the sauce with The Best Darn Garlic Bread Recipe.

Enjoy!

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Mexican Stuffed Shells Recipe

entreesSheri SpalloneComment
 Mexican Stuffed Shells Recipe

Mexican Stuffed Shells Recipe

Raise your hand if Mexican food is one of your favorite ethnic dishes!  How about Italian food?!  I was torn last week on what to make for dinner, so I combined our family's two favorites (Italian and Mexican) and created these mouth-watering, Mexican-inspired stuffed shells.  

As you know, traditional stuffed shells are filled with Italian cheeses and meat, and are lovingly bathed in a savory marinara sauce.  For this zestier version, we stuffed taco meat (seasoned with Cherchies® Select Grilling Rub & Seasoning Blend), black beans, Cherchies® Pretty Hot Peppers,  and cheese into jumbo pasta shells, and steeped them in salsa for a meal bursting with Mexican flavors.

Add a twist to Taco Tuesday by creating this easy, Mexican dish full of zippy flavor, and serve a meal your family is going to love!  

You may want to make a second batch to freeze for later!

Comment below to let us know how you liked the recipe.

Thank you again for visiting!

Ingredients  

  • 1 yellow (sweet) onion, diced
  • 1 Tablespoon (Tbsp) olive oil
  • 1 pound (lb) ground turkey or beef
  • 3 generous Tablespoons (Tbsp) Cherchies® Select Grilling Rub & Seasoning Blend
  • 1 Tablespoon (Tbsp) Minor's Beef Base, dissolved in 1/4 cup of water (could substitute 1 beef bouillion cube dissolved in 1/4 cup water or 1/4 cup prepared beef broth)
  • 2 cups of your favorite salsa or pico de gayo, divided in half (Cherchies® Black Bean & Corn Salsa or Cherchies®Vidalia Onion Peach Salsa are our favorites)
  • 1 jar Cherchies®Pretty Hot Peppers
  • 1 15.5 oz. can black beans, drained and rinsed
  • 1/2 cup shredded Mexican Cheese blend, plus another cup for topping
  • Jumbo Pasta Shells (enough to fit in 8x 11 baking dish), cooked according to package directions, 5 minutes under cooking time.
  • 1/4 cup Taco sauce (found in Mexican isle of grocery store)
  • small can sliced black olives, drained
  • 4 green onions, sliced (optional for garnish)

Preparation  
Preheat oven to 350 degrees.

In a large skillet, sauté onion in olive oil on medium-low heat until translucent.  After onion has cooked, add ground meat, Cherchies® Select Grilling Rub & Seasoning Blend, and beef base or bouillon mixed in water.

Turn heat to low and simmer meat until no longer pink.  While meat is cooking, cook pasta according to package directions minus 6 minutes, and drain and set aside.  (Shells are easier to fill when they are al dente, plus they won't get mushy when cooked in the oven).

As meat finishes cooking, add Cherchies® Pretty Hot Peppers, 1 cup of salsa/pico de gayo, and the can of black beans to the mixture, stir, and cook for a few more minutes.  Next, add 1/2 cup shredded cheese to the meat mixture and stir until melted.  Turn off heat and allow the meat to cool for ten minutes.  (This will make filling the shells easier).  

To a 9x13 baking dish, add the other cup of salsa/pica de gayo, and spread evenly in the pan.  After meat and shells have cooled slightly, hold individual shells in hand and fill shells with meat mixture and carefully place in baking dish.

Drizzle Taco sauce over shells, then sprinkle remaining 1 cup of cheese over shells.  Bake in the oven for 15-20 minutes, or until bubbly and cheese is melted.

Garnish with chopped green onions and olives (optional) and serve!

Enjoy!

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Sweet and Spicy Asian Meatballs Recipe

entrees, appetizers, glaze marinade & sauceSheri SpalloneComment
 Sweet & Spicy Asian Meatballs Recipe

Sweet & Spicy Asian Meatballs Recipe

Prep Time:  15 minutes
Cook Time:  30 minutes
Difficulty:  Easy

There is something so darn comforting and fun about meatballs.  These quaint little globes are simple to make; the flavor combinations are unlimited, they can be served with your favorite sauce over noodles or rice, or piled into sandwiches, or served as tasty appetizers with toothpicks.  Quite the versatile little ball!  So let's talk meatballs friends, in particular, Sweet and Spicy Asian Meatball Recipe.  Are you ready to get rolling?

Why order takeout when you can eat in with a meal that is quick, easy, and just as flavorful as the take-out version, but a fraction of the cost?   I usually make these meatballs as an appetizer to share with guests and serve with toothpicks, but I recently served them to my family over rice for a quick and easy meal, and as suspected, dinner was a hit!  Everyone loves meatballs, and this recipe with sriracha, ginger, Cherchies Garlic Seasoning, and Cherchies® Apricot-Pineapple Preserves, is so flavorful, your family will ask for seconds.  

So, get the "ball rolling," grab some Cherchies® Apricot-Pineapple Preserves, spices, and make these delicious sweet and spicy meatballs today!  For a complete meal, serve this dish with our Cranberry Spinach Salad and our Best Darn Garlic Bread to sop up the sauce. 

Let us know your thoughts on this recipe and thank you for visiting our blog!

Ingredients

  • 1 1/2 lb ground turkey, chicken, or chicken
  • 1/2 cup Panko breadcrumbs
  • 1 cloves garlic, minced
  • 1 teaspoon (tsp) Cherchies® Garlic Seasoning
  • 1/2 teaspoon (tsp) tsp black pepper
  • 4 green onions chopped
  • 1 egg
  • 2 tbsp Sriracha sauce
  • 1 teaspoon (tsp) freshly grated ginger
  • Cooked Rice (optional- to serve over)

For Sweet and Spicy Glaze

  • drippings from meatballs
  • 1 jar Cherchies® Apricot-Pineapple Preserves
  • 1 tbsp soy sauce
  • 2 tbsp Sriracha sauce
  • 1 Tablespoon (Tbsp) cornstarch
  • 1 teaspoon (tsp) rice vinegar
  • 1 teaspoon (tsp) sesame oil
  • 1 Tablespoon (Tbsp) chopped green onions- green part (scallions) only (optional for garnish)

Preparation

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper, spray with cooking spray, and set aside.

In a large bowl, add the meatball ingredients and mix with your hands to combine.   Do not over mix the meat.  Use a 1 1/2" ice cream scoop to measure out perfectly-sized meatballs and place on the greased baking sheet.

Bake for about 20-25 minutes, or until meatballs are golden brown.

While the meatballs are cooking, add the sauce ingredients to a small sauce pan.  Whisk to combine.  Turn the stove on low and cook the ingredients, whisking occasionally, until smooth.  Turn off heat.  With a slotted spoon, remove meatballs from baking pan and transfer to a large skillet.  Add the pan drippings from the meatballs, and the sauce to the skillet.  Turn the skillet on low and cook for a couple of minutes, or until heated through.

Serve the meatballs over cooked rice for a meal, or use with toothpicks as an appetizer.  Garnish with chopped scallions.

Enjoy!

 Sweet and Spicy Asian Meatballs Recipe

Sweet and Spicy Asian Meatballs Recipe

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Cajun Eggs Benedict Recipe

breakfast, entrees, lunchSheri SpalloneComment
 Cajun Eggs Benedict Recipe

Cajun Eggs Benedict Recipe

I did not think breakfast could get better than classic Eggs Benedict, but I was mistaken. What is not to love about perfectly poached eggs, rich, tangy Hollandaise sauce, savory Canadian bacon, and lightly toasted English muffins? To me, it is heaven on a plate; or at least that was my thought until I recently changed up my favorite breakfast meal.  I swapped out the Canadian Bacon for Andouille sausage, added Cherchies Cajun Seasoning to the Hollandaise sauce, and created this bold, Louisiana-inspired dish to share with you.  I present to you, Cajun Eggs Benedict Recipe. 

Oh my!  Talk about a flavor party in your mouth! This classic breakfast dish went from awesome to sinfully delicious!  So, if you're looking to spice things up at breakfast or brunch and wow your guests, consider making this robust version of Eggs Benedict and savoring the bold flavors of Louisiana.  I guarantee, this simple recipe will soon become a family favorite!

Let us know when you try this decadent recipe and thank you for visiting our blog!  

Ingredients

Eggs Benedict Ingredients (this recipes serves 4)

  • 2 English muffins, fork split in half, lightly toasted
  • 4 eggs, room temperature
  • 2 links of Andouille sausage, cooked and sliced in half
  • 2 Tablespoons (Tbsp) chopped fresh chives for garnish
  • Hollandaise sauce (below)

Homemade Hollandaise sauce:

Preparation

Add egg yolks, lemon juice, salt, , Cherchies® Champagne Mustard to a blender.  Blend until ingredients are incorporated.  Turn the blender on again and slowly add the melted butter.   *The emulsion process (thickening) works better when the eggs are at room temperature.  If the hollandaise sauce gets too thick, blend in a few teaspoons of water to loosen it before serving.  Set aside.

In a large deep skillet or 2 quart pan, add two inches of water.  Bring the water to a boil.  Turn the temperature down so the the water is at a gentle boil.  Gently break the eggs, one at a time into a coffee cup, small bowl or measuring cup.  Or, so the eggs can cook at the same time, use four different cups.  Carefully pour the eggs into the slow boiling water as close to the water as possible.  This will begin the poaching process.   See link from Betty Crocker.

While the eggs are cooking, toast the English muffins until lightly toasted.  Now it's time to assemble the Eggs Benedict.  Place the English muffin halves on plates.  Slice the Andouille sausage in half and in half again and equally divide among the English muffin halves.  Carefully remove the poached eggs from the water with a slotted spoon and place on top of sausage.  (The eggs should be slightly jiggly).  Dollop the eggs with the hollandaise sauce and garnish with the chopped chives.  Sprinkle the eggs with a little more Cajun Seasoning for effect.

Look at that, heaven on a plate!  Enjoy!

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