Asian Beef Stir-Fry Recipe

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Asian Beef Stir-Fry Recipe

Stir-frys are a quick and easy way to provide a delicious meal in minutes.  

In this recipe, we used Terrapin Ridge Farms Ginger, Miso & Honey Dressing as the marinade and sauce to elevate this dish to the next level.

Ingredients

• 1 lb Beef Tenderloin, thinly sliced
• 3 cloves garlic, chopped
• 1/3 cup, plus 3/4 cup Terrapin Ridge Farms Ginger, Miso & Honey Dressing
• 1 onion, sliced thin
• 1 tsp Cayenne Pepper
• 1 Tbsp Vegetable Oil (optional)
• 1/2 cup Broccoli Florets
• 1 Red Pepper, sliced thin
• 2 Tbsp water

Preparation

Cook the rice according to package directions.

While the rice is cooking, place the meat, 1/3 cup Terrapin Ridge Farms Ginger, Miso & Honey Dressing in a glass bowl, and set aside while preparing the veggies. Place the wok or large saute pan over medium high heat for 1 minute. Add the beef, garlic, Cayenne Pepper and cook the meat for 2 minutes.  Remove the meat from the pan and set aside on a plate.

Increase the heat on the wok or pan to high, add the oil & onion and stir fry for 2 1/2 minutes (this is optional.  I didn't add the oil because of the amount of liquid used to marinate was sufficient).  Add the red pepper and broccoli and cook for 2 minutes. Reduce the heat to med high, add water, and cover the pan and cook the vegetables for 1 minute.

Remove the lid.  Place the beef back in the pan with the vegetables along with the 3/4 cup Terrapin Ridge Farms Ginger, Miso & Honey Dressing. Cook for 1 additional minute.  Serve over a bed of steamed rice along with our Savory Wedge Bread Recipe and Cherry Applesauce for a complete meal.  Enjoy!

Serves four. 

Fish Tacos With Cilantro Lime Dressing Recipe

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Fish Tacos With Cilantro Lime Dressing Recipe

Cook Time: 15 minutes

Difficulty:  Easy

Does your family love tacos? Our family loves tacos! Taco night, in some form, appears on the menu, usually once a week in our household, and fish tacos are a special treat.

This fish taco recipe is flexible enough for whatever white fish you prefer. It features Cherchies® Select Grilling Rub, mango salsa (you could easily substitute our Cherchies® Vidalia Onion Peach Salsa), and an addicting homemade Cilantro Lime Dressing.

This recipe was a massive hit with my family and a great change-up to taco night! So, try this recipe the next time you crave fish tacos. It is an easy, flavorful recipe that your gang will love, too.  

Comment below if you have made these tacos, and as always, thank you for visiting. 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

• 1 1/2 Tablespoons (Tbsp) Cherchies® Select Grilling Rub and Seasoning Blend

• 4 Tablespoons (Tbsp) Cilantro Lime Dressing (recipe below)

• 1 1/2 lb red snapper fillets (or favorite meaty, flaky, white fish)

• 1 lime sliced into slices

• 8 each (6-inch) corn tortillas

• 2 cups shredded coleslaw mix (pre-packaged at the grocery store)

• Prepared mango salsa (purchased from the grocery store)- Or, use Cherchies® Black Bean & Corn Salsa or Cherchies® Vidalia Onion Peach Salsa

• 1 teaspoon (tsp) Cherchies® Chardonnay Lime & Cilantro Seasoning

• cooking spray

• Shredded cheddar cheese (optional)

• 2 Tablespoons (Tbsp) chopped cilantro

Ingredients for Cilantro Lime Dressing (Click HERE for the blog post)

• 1 Tablespoon (Tbsp.) Cherchies® Chardonnay Lime & Cilantro Seasoning (more to taste)

• 1/4 teaspoon (tsp.) ground pepper

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 bunch of cilantro, stems included

• 2 cloves garlic

• 1 small jalapeno, seeds removed, roughly chopped

• 1/3 to 1/2 cups half and half

• Zest of half a lime

• Juice of half a lime

• *Optional- add one tomatillo, hulled and cut in half

** Blend all ingredients in a blender until smooth.

Taco Preparation

Preheat the oven to 425 degrees.  Meanwhile, pulse the coleslaw mix and Cilantro Lime Dressing in a food processor or blender until finely chopped. Set aside the coleslaw mixture.

Sprinkle Cherchies® Select Grilling Rub & Seasoning Blend evenly over both sides of the fish. Place the fish on a baking sheet coated with cooking spray. Place lime slices on the fish and bake at 425 degrees for 9 minutes or until the fish flakes easily when tested with a fork. When the fish has been cooked, remove it from the oven and squeeze any remaining lime juice from the lime over the cooked fish.

In a small bowl, add mango salsa and sprinkle the salsa with Cherchies® Chardonnay Lime & Cilantro Seasoning Blend. Mix the salsa and the seasoning to combine.  Set aside. 

Now it's time to assemble the tacos.  One option is to create a taco bar for your guests and place the ingredients in separate bowls so they can create their own tacos.  The other option is simply to arrange the tacos on a platter and serve them all at once.  I prefer the former method.

Place the fish in a bowl, and break the fish into pieces with a fork. Heat the tortillas according to the package directions.  Divide the fish evenly among tortillas.  Top the fish with the coleslaw mixture, followed by the mango salsa mixture.

Next, top each taco with a 1/4 cup coleslaw mixture and 1 tbsp of the Cilantro Lime Dressing.   Finish the tacos by sprinkling cheese and chopped cilantro over the top the tacos.

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Serve the tacos with our vegetable bean salad for a light, refreshing satisfying meal.  Ole!  Enjoy!

Spicy Cherry Chicken Recipe

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Spicy Cherry Chicken Recipe

Cook Time:  20 minutes  Difficulty: Easy

Move over BBQ chicken, and say hello to Spicy Cherry Chicken, featuring Cherchies® Cherry Hot Pepper Jam and a few pantry items! This easy sweet, spicy chicken recipe is baked in the oven but can also be grilled (unless it is sub-zero outside, where grilling is no fun!).

Grilling is my hubby's thing. Our family usually grills year round, but at 19 degrees, as it was here the other day in Pennsylvania, with a wind-chill factor of something crazy, it was even too much for my die-hard grilling hubby. Of course, my craving for BBQ chicken occurred on the coldest day of the year, so we baked the chicken instead and stayed nice and toasty inside;). 

One problem, we were out of our favorite bottled BBQ sauce;( So, what's a gal to do? Improvise! One missing ingredient was not worth braving the Tundra to the grocery store, so I improvised with what I had in the pantry, ketchup, Cherchies® Cherry Hot Pepper Jam, and liquid smoke! Holy Smoke (pun intended), it worked!

The chicken legs were juicy, tangy, and delicious; I may never return to store-bought BBQ sauce again, friends! Homemade is so much better, even baked! So stock up on Cherchies® Hot Pepper Jams (Cherry, Cranberry, or Strawberry), and the next time you crave a sweet and spicy BBQ chicken (even if it is sub-zero outside), you will have all the ingredients for this Spicy Cherry Chicken Recipe, ready at a moment's notice.

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

Ingredients

• 1 package of chicken legs or chicken breasts

• 1 Tablespoon Cherchies® Garlic Seasoning Blend

• 1 teaspoon pepper

• 1/2 cup  Cherchies® Cherry Hot Pepper Jam (could also substitute Cherchies® Strawberry Hot Pepper Jam, or Cherchies® Cranberry Hot Pepper Jam)

• 1/2 cup ketchup

• 1 teaspoon (tsp) liquid smoke

• 1 Tablespoon (Tbsp) olive oil

Preparation

Preheat oven to 350 degrees.  In a small bowl, mix together the Cherry Hot Pepper Jam, ketchup, and the liquid smoke.  Place chicken on a baking sheet and drizzle the chicken with olive oil.  Sprinkle the chicken with Garlic Seasoning and pepper.  Brush half of the ketchup mixture over the chicken, reserving the other half for later in the baking process.

Bake chicken for 15 minutes.  Remove chicken briefly from the oven and brush on the remaining sauce and finish cooking for another 15 minutes or until thermometer reads 165 degrees.  Once chicken is removed from oven, allow it to sit for 10 minutes.  

Serve the Spicy Cherry Chicken with our Herbed Mashed Potatoes and Strawberry Spinach Salad for a complete meal.  Enjoy!

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Grilled Muffuletta Recipe

Grilled Muffuletta Recipe

Cook Time: 20 minutes  Difficulty: Easy

Today is Mardi Gras, or "Fat Tuesday", and in honor of this celebration I share with you my version of "The Muffuletta", grilled with melty provolone cheese, salty olives and salami, ham, sweet roasted peppers, and Hot Banana Pepper Mustard.  Making your mouth water?

My hubby and I and a few friends traveled to New Orleans (aka NOLA) for the first time recently and had the most sinfully delicious sandwich, "The Muffuletta" from The Central Grocery in The French Quarter. This gargantuan sandwich is made with homemade bread and stuffed with layers of ham, salami, cheeses, and a tasty olive salad.  Seriously insane.  Talk about a flavor party in your mouth!

My version has all the flavors sans some of the the guilt.  The Banana Hot Pepper Mustard is the "piece de resistance" of this sandwich.  Go ahead and try it, it's the perfect Fat Tuesday sandwich or anytime you have a hankering for salty olives and salami, ham, sweet roasted peppers, tangy mustard, and gooey melty cheese.  Everything in moderation, right?  Here's how it's made.  This recipe serves 2.

Happy Mardi Gras!

Ingredients (per sandwich)

• 2 Tablespoons (Tbsp) Cherchies® Hot Banana Pepper Mustard

• 1/4 cup chopped pitted black olives

• 1/4 cup chopped pitted green olives

• 1/4 cup chopped salami

• 1/4 cup cubed Provolone, chopped (optional)

• 1/4 cup Pepperoncini, seeds removed, chopped

• 1/2 jar Cherchies® Pretty Peppers

• 4 slices of good fresh bread (Here I used sourdough bread)

• 4 slices Provolone Cheese

• 2 Tablespoons (Tbsp) butter

Preparation

Chop the olives, provolone chunks (optional), salami, and pepperoncini into small pieces (In the second picture the salami had not been chopped fine enough).  In a medium bowl, mix the olives, Provolone, salami, Pretty Peppers, and pepperoncini.

Turn griddle (or pan) onto medium.  Spread softened butter or olive oil onto bread.  Place buttered bread onto griddle.  Grill until desired consistency.  

Turn oven onto broil.  Now, let's build this glorious sandwich.  Spread Cherchies® Hot Banana Pepper Mustard on the grilled slices of bread that are facing up.  Add ham then the olive mixture (oops, sorry about the ham picture).

Now for the melty "glue".  Place the slices of Provolone cheese over the olive mixture and broil the sandwiches open faced until cheese has melted (only a few minutes).

When the cheese has melted, carefully put the halves together, and cut sandwich in half.  Is your mouth watering yet?  Mine is:)  The perfect sandwich anytime, not just for Mardi Gras.  Enjoy!