Fiesta Chicken and Sausage Stew over Polenta

Fiesta Chicken and Sausage Stew over Polenta Recipe

Cook Time:  30 minutes  Difficulty:  Easy

This tasty recipe has comfort written all over it.  Creamy Monterey Jack polenta topped with a spicy tomato chicken and sausage stew! Oh my! 

I wasn't sure how the kiddos would react to eating polenta, but they enjoyed this dish immensely.  A definite must have in your recipe repertoire!

Ingredients

• 2 chicken breasts, cut into 1 inch pieces

• 2 Italian sausage links, sliced into 1 inch pieces

• 1 clove garlic, minced

• 1 small onion, chopped

• 1 tbsp Olive oil (I use coconut oil)

• 3 Tablespoons (Tbsp) Cherchies® Grilling Rub & Seasoning Blend

• 1/2 cup chicken broth or dry white wine

• 1/2 cup tomato sauce

• 1/2 cup greek yogurt

• 1/4 cup chopped Cilantro

• 1 cup cornmeal

• 3 - 3 1/2 cups water

• 1 cup milk

• 1/2 teaspoon (tsp) pepper

• 5 tbsp Butter

• 1 cup Monterey Jack Cheese, grated

• 4 - 4 1/2 cups water

• Chopped Cilantro for garnish (optional)

Preparation

In a large dutch oven, add the onions, chicken, sausage, Select Grilling Rub & Seasoning Blend, and oil.  Cook until chicken and sausage are no longer pink (about 15 minutes).   As chicken and sausage are cooking, prepare the polenta.

Add chicken broth or white wine to the dutch oven, making sure to scrape the bottom to loosen any bits that may have stuck.  This is flavor you don't want to miss in your dish.  Add the tomato sauce, garlic, cilantro, and greek yogurt.  Stir and simmer on low until polenta is finished.

In a large high sided skillet add water and milk. Bring to a boil and slowly whisk in polenta. Once all the polenta has been added turn the heat down to low and slowly whisk until thick. On my stove this takes about 7 minutes.  Once creamy and cooked remove from heat and stir in butter, cheese and salt.

Add polenta to the bottom of a bowl and top with the stew.  Garnish with chopped cilantro if desired.  One dish comfort!  Enjoy:)

Chipotle Beef 'n Mac Recipe

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Chipotle Beef 'n Mac Recipe

Move over Beefaroni, there's a new kid in town, Chipotle Beef 'n Mac, Beefaroni's spicy cousin! This recipe is the grown up version of a childhood favorite.

Want to know a secret?  I was a terrible cook when I first got married.  I could bake, but dinner was a challenge:)  Funny to think that the only thing I could cook well when I first got married was Beefaroni by Hamburger Helper (shameful, I know).  I think it was called Cheeseburger Macaroni.   

Thank goodness my hubby was patient and did most of the cooking (must have been the honeymoon phase).  Boy, times have changed!  

Things sure have changed.  I now challenge my family constantly with my culinary creations, and decided to give them a break this time and made something I knew they loved, homemade Beefaroni, except with a twist, a spicy version (I didn't let them off that easy).  

Ingredients

• ¾ - 1 lb. Macaroni (we used Rotini)
• 1 lb. Ground Beef (I snuck in ground turkey this time)
• Salt & Pepper to taste
• 1 Tablespoon (Tbsp) Cherchies® Garlic 'n Herbs Seasoning
• 1 medium onion, chopped
• 1 can of Tomato Soup
• 1 Tablespoon (Tbsp) Minor's Beef base (I used Gluten Free)
• 1 ½ Cup Cheddar Cheese Shredded
• ¼ Cup Water
• ¼ Cup – ½ Cup Terrapin Ridge Farms Spicy Chipotle Sauce

Preparation

Cook macaroni and set aside.  In a large pot, season the ground beef with salt, pepper, Cherchies® Garlic 'n Herbs Seasoning Blend, Minor's Beef Base and begin to brown.  Add the onions and continue to brown the beef and cook onions until onions are translucent.  Mix in the tomato soup and water and simmer for 3-4 minutes.  

Add the Spicy Chipotle Garnishing Sauce a few tablespoons at a time until you have reached your desired level of spiciness.  Add the cheddar cheese and stir.  Finally, add the cooked macaroni pasta and into the meat mixture, mix together well and cook for 2 – 3 minutes.  

Serve with a side salad, Cherchies® Parmesan Pepper Knots, and Homemade Applesauce for a complete and delicious meal.  Enjoy!

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Salmon Niçoise With Champagne Herb Vinaigrette Recipe

Salmon Niçoise Salad Recipe With Champagne Herb Vinaigrette Dressing

Cooking Time: About 30 minutes  

Difficulty:  Easy

Serves: 2

If you are looking for a delightfully tasty salad to add to your recipe collection, try this Niçoise salad or "Salade Niçoise" (pronounced "nee-swaz", from Nice, France). It is a French "composed" salad with skillfully arranged ingredients on a plate. It is a classic salad that appeals to most because it's typically composed of tomatoes, olives, anchovies, potatoes, hard-boiled eggs, green beans, and a protein, such as fresh tuna.  

Our take on this classic salad uses salmon, leftover asparagus, eggs, olives, canned artichokes, red onion for color, etc. (pretty much whatever we had on hand at the time).

The salmon was cooked the day before with lemon, a dash of pepper, Cherchies® Garlic Seasoning, and flaked with a fork. We also boiled the potato and egg the day before, so assembly the next day was easy peasy.

The Pièce De Résistance of this salad is The Champagne Tarragon Vinaigrette, featuring Cherchies® Champagne Mustard, which married this divine salad's flavors together. 

Not only is this refreshing salad a must-have addition to your recipe repertoire, but It's also a fabulous brunch, lunch, or dinner option. You have to try it! It is so yummy.

Thanks for stopping by:) Comment below if you have tried this 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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Enjoy!

Ingredients

• Approximately 1 cup of a combination of Romaine and Bibb Lettuce (you can tear or arrange as a base)

• Cooked salmon

• 1 potato, baked and sliced

• 1 can of artichoke hearts, drained and sliced in half

• 1 hard-boiled egg, peeled and sliced

• Asparagus (or could use green beans), boiled for 3 minutes

• 1/2 cup olives (black and green)

• 1/2 small red onion, sliced thinly

• 1 green onion (green part only), chopped

• Salt and Pepper to taste

Champagne Tarragon Vinaigrette  (increase amounts according to guest totals)

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 1 Teaspoon (tsp) Tarragon

• 1 Teaspoon (tsp) Cherchies® Garlic Seasoning

• 1/2 Teaspoon (tsp) Pepper

• 1 Tablespoon (Tbsp) White Vinegar

• 1 Tablespoon (Tbsp) Olive oil

Preparation

Tear the lettuce into pieces and place on a plate (Here we kept the leaves in tact for a pretty presentation).  Season lightly with salt and pepper.  Slice the artichokes, the egg (you could easily use a knife.  I used an egg slicer)...

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The onion, the potato, and the green onion.

Now, it's time to artfully assemble this delicious salad.   This isn't necessary but it makes for a pretty presentation, especially if serving to guests.  Arrange the sliced egg, the potato, olives, the cooked asparagus...

The onion, the cooked salmon, and sprinkle the salad with chopped green onions on top, because it's pretty:)

Mix the vinaigrette ingredients together in a small bowl, and drizzle over salad when you're ready to serve.  Wait for it...

Volia!  Salmon Niçoise Salad with Champagne Tarragon Vinaigrette!  Bon Appétit.

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Salmon Nicoise With Champagne Herb Vinaigrette Recipe

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Chicken Tortilla Casserole Recipe

Chicken Tortilla Casserole Recipe

Cook Time:  40 minutes (if using cooked chicken)
Difficulty:  Easy

I'm always in search of new easy chicken recipes, and this unique mexican dish is perfect for those busy nights.  The green chilies and Lem 'n Pepper Spicy Blend Seasoning add a nice tang to this dish.

Add a dollop of our Chardonnay Guacamole and serve with a salad and our Savory Wedge Bread, and you have an easy peasy meal.

Your family and guests will ask for seconds!

Ingredients

• 1 onion, sliced

• 1 Tablespoon (Tbsp) olive oil

• 1 can (4oz.) green chilies

• 2 cups tomato juice

• 2 teaspoons (tsp) Cherchies® Lem 'n Pepper Spicy Blend Seasoning or Cherchies® Salsa Seasoning

• 2 cups Velveeta cheese

• 1 can (12 oz.) Evaporated Milk

• 2 1/2 lbs. chicken, cooked and cut into pieces (could purchase a pre-cooked rotisserie chicken at your local grocery store)

• 6 oz. tortilla chips, broken into small pieces

• 1 1/2 cups cheddar cheese, grated

Preparation
Saute onion in olive oil until tender.  Add green chilies and blend well.  Add tomato juice and Cherchies® Lem 'n Pepper Spicy Blend Seasoning and heat through.  Melt Velveeta cheese in evaporated milk in a saucepan over low heat (I cheated here and used my microwave).  

Add chicken pieces.  Combine the chicken-vegetable mixture with the cheese mixture.

In a large casserole dish, alternate layers of tortilla chips with the chicken mixture, and Sprinkle grated cheese on top of the casserole.

Bake in 350 degree oven for 30 minutes until cheese is melted and bubbling.

Serve with Savory Wedge Bread and Strawberry Spinach Salad for a complete meal.  Enjoy!

Chicken Tortilla Casserole Recipe