Cherchies Blog

entrees

Stuffed Chicken Parmesan Spaghetti and Meatballs Recipe

entreesSheri SpalloneComment

Stuffed Chicken Parmesan Spaghetti and Meatballs Recipe

Cook Time:  20 minutes  Difficulty:  Easy

This meatball recipe is a fun spin on an old classic, Chicken Parmesan, a chicken dish consisting of chicken, topped with mozzarella cheese and smothered in a tangy marinara sauce. I mean, how can you top Chicken Parmesan, unless it's Chicken Parmesan Meatballs, made with Basil Pizzazz, our newest and exciting seasoning blend?  This seasoning blend is AMAZING!!

PRINT RECIPE

I ran across a recipe for stuffed chicken parmesan meatballs and noticed that the spices in the original recipe were similar to the ingredients in our NEW Basil Pizzazz, so to me this was a no-brainer!  My quest was set...to make flavorful chicken parmesan meatballs from scratch, stuff them with creamy mozzarella cheese, (a surprise my family would no doubt enjoy), and finish them off in a tangy spaghetti sauce.

Some of our best burgers or ground meat dishes have come from freshly ground meat straight from our kitchen.  A few years ago, our friends shared their secret to their amazing burgers...freshly ground meat, using the Kitchenaid meat grinder attachment. Since then, it has been one of my favorite kitchen gadgets!  I like that I get to grind my own meat and control what ingredients go into our recipes, including meatballs.  

When I ran across this recipe for stuffed chicken parmesan meatballs (adapted from "Host the Toast", the blog from Kitchen Kapers, one of my favorite local stores here in PA), I knew I had to make this recipe from scratch using my meat grinder and our newest seasoning blend, Basil Pizzazz, the PERFECT addition to this dish!  However, I didn't stop there, I went "scratch crazy" and made spaghetti sauce from scratch using you guessed it, Basil Pizzazz. 

One word, Amazing!  The flavor from the meatballs (and sauce) seasoned with Basil Pizzazz was outstanding and just as I had expected, my family was delighted at the gooey mozzarella inside the meatballs. They said, "Mom, this recipe is a keeper"...Sigh:) So, next time you're looking to tantalize your family's tastebuds and surprise them at the same time, you need to make this recipe!

Ingredients  

  • 1 lb. ground chicken (I used chicken breasts and ground with my mixer attachment)

  • 1 1/2 Tablespoons (Tbsp) Cherchies® Basil Pizzazz

  • 2 eggs

  • 1/2 teaspoon (tsp.) Cherchies® Garlic 'n Herbs Seasoning

  • 1/3 cup unseasoned bread crumbs

  • 1/3 cup grated Parmesan cheese

  • Fresh mozzarella cheese, cut into 1 inch chunks (you could use mini mozzarella balls)

  • Cooking spray

  • Your favorite Spaghetti or Marinara Sauce (Mine is below)

  • Cooking spray

  • Fresh basil (garnish)

Spaghetti Sauce Ingredients  

  • 2 cans (28 oz.) tomato sauce

  • 1 can (14.5 oz.) diced tomatoes (feel free to use chopped fresh tomatoes)

  • 2 Tablespoons (Tbsp) Cherchies® Basil Pizzazz (or more to taste)

  • 1 bay leaf

  • The rind of Parmesan Cheese (optional)

  • 2 Tablespoons tomato paste

  • 1 Tablespoon (Tbsp)

Mix all ingredients together in a pan and simmer for about 30 minutes.  Remove bay leaf, parmesan rind, and serve with your favorite meatballs and pasta.

Preparation
In a large bowl, combine the ground chicken, Basil Pizzazz, eggs, Garlic 'n Herbs Seasoning, bread crumbs and the Parmesan cheese. 

Shape the meat into balls, about the size of a golf ball and press a chunk of mozzarella cheese into the middle of the meatball. Close the meatball, completely covering the cheese, (otherwise the cheese may ooze out) and place on a baking sheet lined with parchment paper.  Spray the meatballs with cooking spray.

While meatballs are cooking, heat up marinara/spaghetti sauce in a medium pan.  Bake meatballs at 350 degrees for 20 minutes, or until meatballs are golden brown. Once parmesan balls are cooked, pour sauce over meatballs and spaghetti.  Serve with a salad and our Savory Wedge Bread for a complete meal.  Buon Appetito!

Chicken Parmesan Spaghetti and Meatballs Recipe

Yum

Pork Fried Rice Recipe

entrees, leftoversSheri SpalloneComment

Pork Fried Rice Recipe

Cook Time:  15 minutes  Difficulty: Easy

I love turning today's leftovers into tomorrow's masterpiece, and fried rice is the perfect masquerade for leftover meat and veggies. Score one for Mom!

We used leftover pork In this recipe, but chicken or seafood could easily be substituted, or no meat at all.  You may want to make a double batch because it will disappear right before your eyes!  

PRINT RECIPE

I couldn't believe the first time I made this easy recipe...my family had second...and third helpings. I guess that says something about my cooking...either that or it could be we starve our children to force them to eat leftovers;)  Just kidding:)

Ingredients (marinade)

Fried Rice Ingredients

  • 3 Tablespoons (Tbsp)  olive oil
  • Rotisserie chicken or leftover meat, chopped (We used leftover pork for this recipe)
  • 5 cups cooked white rice (you can substitute brown rice as I often do unbenounced to my family;)
  • 1 teaspoon (tsp) chili powder
  • 1 10 oz. pkg. frozen sweet peas
  • 2 large eggs, slightly beaten

Preparation

Combine the peppers and chopped onions and the rest of the marinade ingredients in a large zip-top bag and marinade for at least 30 minutes.  Then remove the peppers and onions with a slotted spoon, reserving the marinade for later.

In the meantime, cook the rice according to directions on the package.

After the peppers and onions have marinated, cook the pepper and onions with 3 Tablespoons olive oil in a large skillet until veggies are slightly tender (depending on the size of the skillet, you may have to make in batches and then mix in a large bowl).

Add rice, peas, chili powder and 1/2 of marinade.  Cook for two minutes on medium stirring constantly. Add eggs and rest of marinade.  Continue to cook and stir, until eggs are cooked.  Hint: If you have a large enough skillet or griddle, move the rice and veggies into a ring with the middle left for the eggs, then mix when egg is cooked.  Here you have it, quick and easy fried rice!  Enjoy:)

Yum

Chicken Broccoli Casserole Recipe

entreesSheri SpalloneComment

Chicken Broccoli Casserole Recipe

Cooking Time:  50 Minutes  Difficulty: Easy

I'm always looking for easy delicious chicken recipes to add to my chicken collection. This recipe is not only the perfect comfort meal, it can be made ahead.  Make a double batch, one for now and freeze another one for later. 

PRINT RECIPE

The original recipe called for cans of cream of mushroom soup.  I prefer to make cream of mushroom soup from scratch, as it makes everything that much more delectable and is ten times better than the store-bought version.  It also can be made ahead and stored in the refrigerator.

Serve this casserole with our Homemade Applesauce Recipe and our Savory Wedge Bread Recipe for a complete meal your family or guests will enjoy!

Ingredients

Preparation

Cut cooked chicken into bite size pieces and mix with mayonnaise in a large bowl. Add broccoli, soup, Cherchies® Champagne Mustard, and Cherchies® Garlic 'n Herbs Seasoning Blend, and cheese.  Mix together and spread the mixture into a 9x13 casserole dish.  

In a small bowl, melt butter in the microwave and stir in bread crumbs.  Place bread crumbs over the casserole and bake at 350 degrees for 50 minutes, or until golden and bubbly.  Enjoy!

Yum

Seared Citrus Cilantro Scallops Recipe

appetizers, entrees, lunchSheri SpalloneComment
Seared Citrus Cilantro Scallops Recipe

Seared Citrus Cilantro Scallops Recipe

Cook Time: 20 minutes  Difficulty:  Easy

One food my family avoids like the plague is scallops...even with the one-bite rule (oh well, more for me).  I guess I really don't blame them as I too had quite the aversion to the slimy little suckers growing up, but boy how my tastes have changed.

PRINT RECIPE

I absolutely love them now, and on occasion, I will cook them for myself as a nice lunch treat, but I've also served them to guests as appetizers!! Huge hit!

I love when a recipe comes together from experimenting (playing with food). Many of the recipes I researched had heavy sauces, and some had lime as the featured ingredient. I wanted light, flavorful, and different and wondered how three forms of citrus would taste with these little beauties, so I got cracking. 

The result? Amazing! Fresh succulent scallops, bursting with citrus flavor, tinged with a hint of cilantro, with flavors that will make your taste buds sing. So treat yourself or delight your guests with this fresh and flavorful dish.

Comment below and let us know if you made this tasty recipe. Thank you for visiting. Please come back again.

Ingredients

  • 1 pound jumbo sea scallops (12 to 15)

  • 2 Tablespoons (Tbsp) Cherchies® Chardonnay Lime & Cilantro Seasoning Blend

  • Pepper to taste

  • 2 Tablespoons (Tbsp) canola oil or olive oil

  • 1 Tablespoon (Tbsp) low-sodium soy sauce

  • Juice of 1 lime wedge, 1 orange wedge, and 1 lemon wedge

  • 1 Teaspoon (tsp), or to taste Sriracha sauce (optional)

  • 2 Tablespoons citrus zest (here we used lime, Clementine, and lemon zest, for color and flavor)

  • Chopped fresh cilantro as a garnish (optional)

  • Lime wedges, for serving (could also use orange and lemon for a pretty presentation)

Preparation
Rinse the scallops with water and pat dry with a paper towel.  Gently remove the side muscle from the scallop if still attached.  It looks like a flap on the side of the scallop. Season both sides with Cherchies® Chardonnay Lime & Cilantro and pepper.  Set aside.

Next, with a Microplane, zest a lime, a Clementine orange (you could use regular oranges), and a lemon.  If you don't have a zester, no worries, you can simply use a knife.  (Check out our blog on "To Zest or Not to Zest").  

Mix the zest together and set aside.  Since you'll only need a couple of Tablespoons, freeze the rest in a plastic bag for later use.

Now for searing the scallops.  Don't let the word "sear" intimidate you.  It's really very easy.  It's simply using a good skillet, such as a cast iron skillet and browning food with high heat.  You'll also want to make sure you do not crowd the scallops, they like their "space", so cooking in batches is preferable. -Better Home & Gardens

Add the oil to the skillet and turn on the skillet to medium-high heat.  Add the seasoned scallops to the skillet and sear on one side until the bottom begins to brown, about 5 minutes.  Turn the scallops over and cook for an additional 2-3 minutes, until the bottom is browned and scallop is opaque.  Remove the first batch and place on a plate and proceed to cook the remaining scallops in the same manner.

Allow scallops to rest briefly while you make the sauce.  Add the soy sauce and the juice of the citrus wedges to the hot pan, scraping the bottom of the pan to incorporate the flavor, and cook for about 2 minutes on high.  Plate the scallops on a platter and drizzle them with the pan sauce. Garnish the scallops with the citrus zest and serve.  Oh my!  Prepare to have your taste buds tantalized.  Enjoy!

Yum