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Sassy Grilled Chicken Skewers Recipe

entrees, grillingSheri SpalloneComment

Sassy Chicken Skewers Recipe

This recipe is my "go-to" recipe during the summer, or any season for that matter because it’s so quick and easy, perfect for a busy lifestyle.  

Any food on a stick looks fancy, but If you don’t have time to skewer the chicken, turn them into quick chicken tenders.  

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Our all-purpose seasoning blend, Cherchies® Select Grilling Rub & Seasoning is the star of the show, and it's not just for grilling.  You'll be amazed at the versatility of this seasoning blend, as it is fabulous on ribs, in dips, chili, pulled pork, seafood, etc.  You have to try it. 

Ingredients

  • 1 Lb. boneless chicken breasts 
  • 2 Tablespoons (Tbsp) Cherchies Select Grilling Rub & Seasoning (or more according to your taste)
  • 3 Tablespoons (Tbsp) Olive Oil (2 Tbsp reserved for marinade)
  • Bamboo Skewers
  • 1 Gallon sized plastic reclosable bag (you can use a bowl covered with plastic wrap instead and shake to incorporate spices and chicken).

Preparation

Ready, here we go!  Chicken…Ho-hum…but wait, let’s “Spice” things up a bit!  Slice chicken breasts into 1/2" strips.  Pour 2 Tbsp Olive oil into plastic bag (you can also place chicken in a bowl and cover with plastic wrap), add a generous amount of Cherchies Select Grilling Rub & Seasoning (about 2 Tbsp., or more depending on taste) to bag.  

Add sliced chicken into the plastic bag.  Be sure to close the bag…that wouldn’t be fun!  Shake to mix.  Marinate for at least 30 minutes in the refrigerator.  Chicken can be marinated the day before.  (If you marinate the day before, skewers only need to soak 30 minutes before you begin).  While chicken is marinating, soak bamboo skewers in a shallow pan for at least 30 minutes to prevent burning.  

Now it’s time to get messy!  You can skip this step if you’d prefer to make quick chicken tenders, or you don’t want to get your manicure messy.  I don’t have that problem.  Skewer chicken strips by weaving in and out of the chicken.

Turn on grill to med/high then down to low before cooking.  (I use a grill top over my stove in the winter. It’s hard to grill outside when it’s below zero.  Even my hubby won’t grill when it’s this cold.) *If using a grill, spray lightly with cooking oil before turning on).  Add 1 Tbsp.  Olive oil to grill top.  (Coconut oil is fine too.  I cook with this more these days).

Add chicken skewers to grill, cooking for 2-3 minutes, or until chicken releases itself from the grill, then turn chicken over, and continue cooking on other side.

Wait for it...Put on a pretty platter and serve with your favorite Ranch Dressing.  

  

 

 

Voila!  Dinner is served.  Serve with a salad and fruit, and you have a quick, easy dinner. Enjoy:)

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Pretty Crab Cake Recipe

entreesSheri SpalloneComment

Ingredients

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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

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Steak Au Poivre Recipe

Steak Au Poivre Recipe

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Ingredients

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!

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Pretty Peppered Scallops Recipe

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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

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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!



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