entrees

Peachy Salsa Chicken Recipe

April 14, 2015entrees, gluten freeSheri SpalloneComment

Peach and cheese? Crazy! Who would have thought that Peach salsa and cheese would make for an easy and tasty dish? I tried something new, and voila!

This is a very quick and easy recipe, perfect for those busy nights, but elegant enough for guests.

Ingredients

4 boneless skinless chicken breasts
2 Tablespoons (Tbsp) olive oil
2 Tablespoons (Tbsp) Cherchies Garlic Seasoning (or substitute Cherchies Garlic 'n Herbs No Salt Seasoning)
Cooking spray
1 teaspoon (tsp) pepper
Cherchies Vidalia Onion Peach Salsa (1/3 cup per chicken breast, plus 1/3 cup more for garnish)
Shredded cheese (Cheddar and Monterey Jack work well together)

Preparation

Preheat oven to 350 degrees. Place chicken breasts (one at a time) in a resealable plastic bag (or between two sheets of plastic wrap), and pound with rolling pin (very therapeudic) to about 1/2 inch thick. Sprinkle each side of chicken breast with garlic seasoning and pepper. In a large skillet, cook chicken breasts for a couple of minutes on each side.

Spray 9x13" casserole dish with cooking spray, and place chicken into pan.

Smother each chicken breast with 1/3 cup Cherchies Vidalia Onion Peach Salsa. Cook chicken in oven for 15 minutes. Remove from oven and sprinkle cheese over chicken breasts. Cook chicken an additional 10 minutes, or until cheese is melted, and remove from oven. Use remaining salsa as a garnish for chicken breasts. Serve with Spanish rice and a salad for a lovely meal.

Enjoy!

Yum

Honey 'n Lime Grilled Shrimp Recipe

March 11, 2015appetizers, entrees, lunch, grillingSheri SpalloneComment

This recipe is so easy, you'll wonder why you didn't have this before! The combination of lime, cilantro and honey will make your taste buds sing. A perfect meal or appetizer, or for whenever you feel the need to fire up the grill. Serve with a salad and fruit...easy peasy dinner!

Ingredients

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1 Tablespoon (Tbsp.) or more to taste Cherchies Chardonnay Lime & Cilantro Seasoning
1/2 cup honey
1 lb. shrimp, cleaned and deveined (Frozen cooked shrimp, defrosted would work fine too)
1/2 lime, plus the zest
Microplane or zester (Don't have one? Don't fret. A vegetable peeler and knife will do the trick) * See our cooking tip!
Wooden skewers (soaked in water for 30 minutes to prevent burning)

Preparation

In a small bowl, combine honey, lime zest, lime juice, and Cherchies Chardonnay Lime & Cilantro Seasoning. Set aside.

Spray grill lightly with cooking spray. Turn on grill to high, then down to low when ready to cook. Meanwhile, skewer shrimp onto wooden skewers. (I find it is easier to grill shrimp this way). Brush honey-lime mixture onto shrimp. Put shrimp onto grill, and cook for only a few minutes on each side, until shrimp turn pink (If using fresh shrimp). For frozen cooked shrimp, cook for a few minutes on each side. Serve on a pretty platter with lettuce, and you have an easy appetizer, lunch, or dinner.

Delicious Honey 'n Lime Grilled Shrimp Recipe

Perfection! Enjoy:)

Yum

Strawberry Spinach Salad Recipe

March 5, 2015salads, lunch, entrees, side dishesSheri SpalloneComment

Originally posted in 2015. Updated pictures and content.

Prep Time: 15 minutes

Difficulty: Easy

Serves: 8

Impress your guests with this lovely luncheon salad featuring spinach, Bibb lettuce, juicy ripe strawberries, eggs, onions, bacon, nuts, and a delightfully tangy Champagne Vinaigrette.

Add cooked chicken for a hearty meal.

Comment below if you have made this recipe. Thank you for visiting! Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Ingredients

1/2 head of Bibb Lettuce
3 bunches of fresh spinach
6 strawberries, sliced
1/4 cup chopped walnuts (can substitute pecans or almonds)
2 hard-boiled eggs, sliced
6 bacon slices, cooked and crumbled
1/4 red onion, thinly sliced
Cherchies Champagne Vinaigrette Salad Dressing Recipe

Champagne Vinaigrette Ingredients

4 oz. Cherchies Champagne Mustard (could substitute Cherchies Cranberry Mustard)
2 oz. Cherchies® Cranberry Preserve with Champagne (Could substitute Cherchies® Cherry Butter Spread or Cherchies® Strawberry Butter Spread)
2 oz. Balsamic vinegar
2 oz. Extra virgin olive oil
2 oz. Cranberry juice

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Preparations
Mix ingredients for the vinaigrette in a small bowl. Set aside.

Wash and tear lettuce and spinach into bite-sized pieces. Toss together all ingredients except bacon and vinaigrette. Chill. Before serving, toss salad with vinaigrette and sprinkle bacon on top.

Enjoy!

Yum

Sassy Chicken Tostada Recipe

March 2, 2015entrees, leftoversSheri SpalloneComment

Leftovers get a bad rap, in my opinion, I get it, not everyone likes leftovers. I am a big fan of "waste not, want not" (OMG, I am starting to sound like my mother). Leftovers were foreign to me as a child, but now, as a mother of three, it makes perfect sense because you waste less, which saves money, and saving money is a good thing, right? (Don't tell my Mom she was onto something;).

I learned early on when our children were younger that I needed a plan to disguise last night's dinner because it made me crazy to see food wasted. So to avoid wrinkled noses and wasted food, my claim to fame (in which I self-appointed myself, "Queen of Leftovers") is reconstituting leftovers into new masterpieces. Trust me, your family will never know what hit them:)

These delicious Sassy Chicken Tostadas are an innovative by-product of leftover Sassy Chicken Skewers, with shredded chicken, Cherchies® Chardonnay Lime & Cilantro Seasoning, Cherchies® Select Grilling Rub & Seasoning Blend, refried beans, guacamole, cheese, and all kinds of yummy taco fixings piled on top of crispy corn tortillas. So, are you ready to turn last night’s leftover chicken into these tasty Tostadas?

Comment below and let us know how they turned out! As always, thank you for visiting. Come back again!

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Ingredients

Leftover Sassy Chicken Skewers, shredded
1 can (15 oz. refried beans
4 Corn tortillas
1 cup canola oil for frying (optional)
2 cups Shredded cheese (Cheddar or Montery Jack, or a combination of both), reserving 1/2 cup for garnish
1 small jar of salsa (I used Cherchies Oh Sooo Simple Salsa...well, because it's leftover night)
Prepared Guacamole (I used Cherchies Guacamole Recipe)
Shredded lettuce
Sour cream (I typically use nonfat Greek yogurt as a substitution)
Lime'n "Cha" Sauce Recipe (below)

Lime'n "Cha" Sauce Recipe

1/2 cup mayonaise
1 teaspoon (tsp.) Sriracha Chili Sauce (or your favorite chili sauce)
1 Tablespoon Cherchies Chardonnay Lime & Cilantro Seasoning

Preparations

This step could be omitted, since frying is taboo to most, including myself, but life is short, and frying every once in a while...well, it's just better. It adds a nice crunch to the tostada. Heat oil in pan on low/medium heat. One at a time, fry tortillas in oil for only a few seconds on each side. The edges will start browning, and that will signal to you that it's time to flip. Drain the tostadas on paper towels. To soften refried beans, microwave the beans in a small bowl for 30 seconds, and spread over tostadas. Next add the chicken.

Turn oven on broil. Add cheese, and broil until cheese melts (only a few minutes). Ahhh "cheese, glorious cheese". While tostadas are broiling, mix up the ingredients for the Lime'n "Cha" sauce. I used a decorating tool I had on hand to drizzle on the sauce, but if you don't have one, don't fret, the ingredients can be placed in a small ziplock bag. Snip off the corner of the bag, and you now have a disposable decorating bag.