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Pizzazzed Burger Recipe

entrees, lunch, grillingSheri SpalloneComment

Pizzazzed Burger Recipe with Herbed Sweet Potato Fries

Cook Time: 20 minutes (if you don't freeze, otherwise 40 minutes)  

Difficulty: Easy

In honor of National Hamburger Day, we’re firing up the grill for this Pizzazzed Burger.

Burgers have to be one of our family’s favorite meals, all kinds. You can make a burger out of practically anything, but this Pizzazzed Burger has long been one of our go-to favorites. Made with Cherchies® Pepper Pizzazz Seasoning Blend, it’s the kind of burger that gets people asking, “What did you put in these?”

We’ve made this easy recipe with beef, chicken, and turkey, and it always delivers big flavor. Add your favorite toppings, mustards, ketchups and spreads, or special sauce combinations to make it your own.

Short on time? Grab frozen burger patties from your local grocery store and sprinkle on a little Cherchies® Pepper Pizzazz for instant flavor.

So fire up those grills and get ready for burger season. This one just might become a favorite at your table, too.

Thanks for stopping by:) Comment below if you have made this delicious burger 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

Preparation

Saute the onions in olive oil.  I don't always do this step (Ok, sometimes I get lazy). Fresh finely minced onions are just as good.  Set aside.  Add remaining ingredients plus the cooked onions to a large bowl.  

Mix with hands to just combine.  Shape into patties and place on parchment paper-lined baking sheet.  Next, use your thumb to make a little well in the burger (Thank you Rachael Ray for that tip).  Freeze for about 30 minutes.  My hubby swears by this step, but I've made them without freezing.

Turn grill onto High then low after grill has heated up.  Cook to desired doneness.  

Serve with our Herbed Sweet Potato Fries, Festive Deviled Eggs, and Strawberry Spinach Salad for a complete meal.  Enjoy!

 

 

 

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Seafood Casserole Recipe

entreesSheri SpalloneComment

Seafood Casserole Recipe

Casseroles, they're the perfect meal for those busy nights, they're elegant enough for a crowd, they can be made ahead, and they're the perfect vehicle to hide certain ingredients, like shrimp (That's the part I like the best).

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I had just prepared a batch of Homemade Mushroom Soup and was in the mood for seafood, especially shrimp, but I had to be clever. 

With the exception of our middle child (15), our entire gang loves shrimp.  I too was picky as a child, and had "to clean my plate" even if I didn't like something, so I understand pickiness (our dog was well-fed...sorry mom).

Boy have things changed for me, thank goodness!  My hubby and I are major foodies, and because we like to try lots of different cuisines, our kiddos are used to my culinary creations and usually like everything I prepare for them, including shrimp. (However, they don't have to "clean their plate", they just have to "try one bite").

So, here's the clever part, I knew my son would enjoy this recipe, but he'd be leary about the shrimp, so I hid the shrimp in the casserole, but not like the picture posted, I actually hid it.  

I made two 8x8 casseroles.  For the rest of the gang I made the casserole exactly like pictured above, with the chunks of succulent shrimp.  For the second casserole, I pulverized half of the shrimp and cream of mushroom soup in my food processor, then added to the crab and rest of the ingredients.  Done!  I know, sneaky, right?  He never knew what hit him.

It worked!  Our son thoroughly enjoyed this delicious creamy casserole, including the shrimp, and even helped himself to seconds.  Feeling guilty I had tricked my son, I fessed up after dinner.  He said he had a feeling I did something sneaky, especially when his siblings were raving about the chunks of shrimp, shrimp that he couldn't find;)

Clever son:)

Have anything your children won't eat?  Try hiding it in a casserole, but you may not want to fess up at the end, until maybe much later in life;) Ha!

Ingredients

  • 20 oz. Homemade Cream of Mushroom Soup (you could use small cans of Cream of Mush. soup...but why?  Homemade is so much better)
  • 1 cup lite mayonnaise
  • 1/4 cup Sherry
  • 1/2 cup milk
  • 1 teaspoon (tsp) Cherchies® Garlic Seasoning
  • 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard
  • 1 1/2 lbs. seafood (2 cans of lump crab meat and 1 lb. shrimp)
  • 1 5 oz. cans of water chestnuts, drained and roughly chopped
  • 1/2 cup minced green onions, reserving 1 Tablespoon (Tbsp) for garnish
  • 3 cups seasoned stuffing mix (or bread crumbs seasoned with Italian Seasoning)
  • 1 cup sharp cheddar cheese, shredded
  • Cooked rice or noodles (optional)

Preparation

Preheat oven to 350 degrees.  In a small bowl, combine the stuffing (or breadcrumbs) and cheese.  Set aside.

In a large bowl, combine all of the ingredients, except for the stuffing mix (or bread crumbs) and cheese. Once the ingredients are mixed, spoon them into a 9x13 casserole dish.  Sprinkle the casserole with the stuffing (or bread crumbs) and cheese mixture.

Bake for 30 minutes, or until golden and bubbly.  Serve over rice or noodles.  Garnish with remaining scallions.  Enjoy!

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Fiesta Chicken and Sausage Stew over Polenta

entrees, lunchSheri SpalloneComment
Fiesta Chicken and Sausage Stew over Polenta Recipe

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

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  • 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:)

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Chipotle Beef 'n Mac Recipe

entreesSheri SpalloneComment

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!  

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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

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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