Pretty Crab Cake Recipe

Ingredients

• 3 Tablespoons (Tbsp) butter

• 1/8 teaspoon (tsp) ground pepper

• ¾ cup finely chopped onion

• ¼ cup finely chopped celery

• 2 large eggs, beaten

• ¼ cup Greek yogurt (feel free to replace with sour cream)

• 1 lb. fresh lump crab meat, drained

• ½ cup Italian seasoned breadcrumbs*

• 1 cup shredded Monterey Jack cheese (cheddar cheese will also work)

• ½ cup Cherchies Pretty Peppers, drained

• 1 tsp. Cherchies Chardonnay Lime and Cilantro Seasoning

• Peach Salsa Dipping Sauce

• Cooking Spray

Preparation

Preheat oven to 350.  Melt butter in a large skillet over medium heat.  Add onion, celery, and ground pepper, and cook, constantly stirring, for 5 minutes or until tender.  Transfer to a large bowl, and cool.

Add eggs and yogurt to onion mixture.  Gently stir in crab meat and next 5 ingredients (*Try adding 1 Tablespoon (Tbsp) of Italian seasoning to bread crumbs if you don't have Italian Seasoned bread crumbs on hand). Cover and chill for 30 minutes.  

Shape crab mixture into patties (6 or 8 depending on size). (Or shape into 1 1/2" balls for a fabulous appetizer).

Grease cookie sheet with cooking spray.  Place crab cakes on cookie sheet, spray crab cakes with cooking spray, and bake for 20 minutes, or until golden brown.  Serve with Peach Salsa Dipping Sauce

Enjoy!

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Steak Au Poivre Recipe

Steak Au Poivre Recipe

Ingredients

• 2 lbs. Sirloin steak (3/4" to 1" thick)
• 2 TBSP. Cherchies Pepper'n Lime No Salt Seasoning or Cherchies Pepper Pizzazz Seasoning
• 1 1/2 TBSP. butter
• 1 1/2 TBSP. oil

Sauce

• 1 TBSP. butter
• 2 TBSP. minced shallots
• 1/2 cup beef stock or bouillon
• 1/3 cup cognac
• 3 - 4 TBSP. softened butter

Preparation

Dry the steaks on paper towels. Rub and press the No Salt Pepper 'n Lime or Pepper Pizzazz into both sides of the meat. Cover with waxed paper and let stand for at least 1/2 hour on the counter and up to 3 hours in the refrigerator.

Saute the steaks in hot oil and butter over moderately high heat - each side for 3-4 minutes. Remove to a hot plate and keep warm while completing the sauce.

Pour the fat out of the skillet. Add butter and shallots and cook slowly for 1 minute. Pour in the stock or bouillon and boil down rapidly over high heat while scraping up the coagulated cooking juices. Add the cognac and boil rapidly for 1-2 minutes to evaporate the alcohol.

Remove from the heat, swirl in the softened butter, 1/2 a TBSP. at a time.

Pour sauce over the steaks and serve.

Serves 4

Enjoy!

Pretty Peppered Scallops Recipe

Pretty Peppered Scallops Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Difficulty: Easy

Calling all scallop lovers, consider making this quick and easy Pretty Peppered Scallops recipe the next time you crave seafood. Succulent scallops delicately adorned in a rich cheesy roasted red pepper sauce featuring scallops, cheese, spices, and Cherchies® delectable Pretty Peppers.  

This recipe serves well as an appetizer, an elegant main course, or a flavorful side dish and is perfect for special occasions, casual family dinners, elegant gatherings, and date nights. It can be served over rice or pasta or by itself.

If you want easy seafood dishes to add to your recipe cache, this tasty gratin recipe may be your next favorite! It is quick and easy, cheesy, creamy, and elegantly delicious.

Thanks for stopping by:) Comment below if you have tried this delicious recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

• 8 TBSP. butter

• 5 TBSP. flour

• 1 1/2 cups milk

• 1 tsp. salt

• 1/2 tsp. pepper

• 1 1/2 cups grated sharp Cheddar cheese

• 1/2 tsp. dry mustard

• 1 lb. fresh bay scallops

• 1/2 cup minced celery

• 1 jar Cherchies® Pretty Peppers, drained well

• Dash of cayenne pepper

• 3/4 cup fine breadcrumbs

Preparation

Melt butter in a heavy saucepan over low heat. (Reserve 3 TBSP. and set aside.) Add flour to the butter to make the roux, stirring until smooth. Cook for one minute. Add milk, stirring over medium heat until thickened. Add salt, pepper, and cheese and stir until cheese is melted.

Add mustard, scallops, celery,  Cherchies® Pretty Peppers, and cayenne to the sauce. Spoon the mixture into an oven-proof dish.

Combine 3 TBSP. of the reserved melted butter and breadcrumbs and sprinkle on the casserole. Bake for 30 minutes in a 350-degree oven.

Enjoy!

Peach Salsa Shrimp Recipe

Delicious Peach Salsa Shrimp Recipe

Cook Time: 15 minutes

Difficulty: Easy

The Vidalia Peach Salsa is the star in this quick and easy shrimp recipe.  Your taste buds will thank you.

Ingredients

• 1 TBSP. butter or olive oil
• 4 oz. sliced baby Portabella mushrooms
• 1/4 large Vidalia® (or other sweet) onion, chopped
• 1 1/2 jars Cherchies® Vidalia® Onion Peach Salsa
• 1 TBSP. capers, drained
• 1 lb. shrimp, peeled and deveined (can use frozen shrimp defrosted)
• Hot sauce to taste
• Cooked rice (optional)

Preparation

In large saute pan, over medium heat, melt butter or heat olive oil. Add mushrooms and onions. and saute until mushrooms are golden and onions are translucent. Add Cherchies®Vidalia® Onion Peach Salsa and capers. Heat to just boiling, stirring occasionally.

Lower heat, add shrimp and cook until shrimp are firm and no longer translucent. Add hot sauce to taste if desired.

Serve over prepared rice or quinoa.

Serves 4

Enjoy!