Chicken Asparagus Roll-Ups Recipe

Chicken Asparagus Roll-Ups Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty: Easy

I have updated this recipe and included photos.

Mix up your normal dinner rotation and make these tasty Chicken Asparagus Roll-Ups tonight. This delicious recipe, featuring chicken, bacon, asparagus, and Cherchies® Champagne Mustard is easy to prepare, elegant enough for guests, and it is sure to become your new favorite chicken dish.

So what are you waiting for? Grab a jar of Cherchies® award-winning Champagne Mustard and surprise your family with a tasty new chicken recipe.

Comment below and let us know if you made this recipe, or send your pictures or comment to #cherchies on Instagram. As always, thank you for visiting! Stop back again.

Ingredients

• 4 boneless chicken breasts

• 6 tsp. Cherchies® Champagne Mustard or Cherchies® Hot Banana Pepper Mustard for a spicier flare)

• 8 slices cooked bacon or 8 slices ham

• 1/2 cup shredded mozzarella or crumbled goat cheese

• 8 asparagus spears, cut into thirds

• Cherchies® Garlic Seasoning and pepper to taste

• 1 Tbsp. Cherchies® Pretty Peppers

• 2 Tbsp. lemon juice

• 1 Tablespoon olive oil

Preparation

Slice chicken breast into two thin pieces. If necessary, layer between sheets of wax paper and pound with a rolling pin to 1/4" thickness. Line a baking sheet with parchment paper and lightly spray with cooking oil. Lay the chicken breasts breasts down on the parchment paper and season with Cherchies® Garlic Seasoning and pepper. Spread each one with 1/2 to 1 tsp. Champagne Mustard.

Layer with one slice of cooked bacon or ham, mozzarella or goat cheese and 3-4 asparagus pieces. (*When I made this recently, I only had mozzarella sticks that I cut in half).

Roll up the chicken on the short side and place on a baking sheet, seam side down. Season with Cherchies® Garlic Seasoning and pepper. Drizzle with olive oil. Cook at 350 degrees for 20 minutes or until chicken is done.

Top with 1/2 tsp. Cherchies Pretty Peppers and lemon juice. Serve immediately!

Serves 6 - 8

Enjoy!

Savory Salmon Recipe

Savory Salmon Recipe

We love when friends share their recipes using our products! This is a re-post from 2015.

Rebecca G. of Richmond, Virginia won our Recipe of the Month with her delicious "Savory Salmon" dish, featuring Cherchies® No-Salt Pepper’n Lime Seasoning.

This tasty recipe is perfect for any occasion.

Enjoy!

Comment below if you have made this (share on Instagram #cherchies) and let us know your thoughts.

Ingredients

• 2 salmon fillets (or any white fish such as tilapia or sole)

• Small amount butter or cooking spray

• 1/4 - 1/2 cup of mayonnaise

• Cherchies® Pepper 'n Lime No Salt Seasoning

Preparation

Wash and pat dry the fish. Lightly butter bottom of a baking dish. Place fillets in the dish and cover them completely on one side only with the mayonnaise. 

Then, pour a generous layer of Cherchies® No Salt Pepper 'N Lime over the mayonnaise. 

Broil the fish until done, depending on its thickness. You can test for flakiness with a fork. Do not turn over the salmon while cooking. Serve immediately. 

Enjoy!

Monster Chicken Salad Sandwich Recipe

Monster Chicken Salad Sandwich Recipe

Cook Time: 15 minutes

Difficulty: Easy

Originally posted October 2018.

Halloween this year looks different than in years past, but if your goblins are venturing out to carve through the neighborhood on Halloween night, treat them to these irresistibly easy Monster Chicken Salad Sandwiches featuring Cherchies® Champagne Mustard.

I have always been a sucker for themed events, and Halloween, in particular, is one of those holidays that brings out the kid in me. It is purely fun and stress-free, from the decorations, the creative costumes, to the creepy food. When our kiddos were younger, they loved having their friends over hours before the big event for a Halloween potluck with all kinds of themed ghoulish treats, such as Jack-o-Lantern Dips, deviled eyeballs, Witches Cheese Brooms, and so much more! (See below for some of our favorite eerie concoctions).

Now that our children are older, it warms my heart that they still request spooky treats for Halloween; however, I prefer to extend the season and prepare ghoulish dishes weeks before Halloween. I whipped up a batch of our children’s favorite chicken salad recipe (featuring Cherchies® Champagne Mustard) the other day and had these Monster Chicken Salad Sandwiches waiting for our daughter when she came home from school, and she was terrifyingly thrilled.

Halloween is this Saturday, so if you are on the hunt for a “fang-tastic” recipe this Halloween, consider these deliciously easy Monster Chicken Salad Sandwiches, because they are “to die for”!

Ingredients

• 2 cups Chicken breasts, cooked (store-bought rotisserie chicken would work well too.)

• 1/3 cup Celery, finely chopped

• 1 hard boiled egg, chopped

• 2/3 cup Mayonnaise

• 1 Tablespoon Cherchies® Champagne Mustard

• 1/3 cup sweet pickle relish

• 1/4 tsp pepper, fresh ground

• 1/4 tsp salt

• 1/2 cup chopped grapes (optional)

• 1/4 cup chopped pecans (optional)

• Slices of cheddar cheese (you could use American cheese slices)

• Rolls of your choice

• Romaine lettuce, washed and separated

• Large olives stuffed with pimentos for the eyes

• colorful toothpicks for the eyes

Preparation

I usually cook the chicken and eggs the day before, so place the cooked chicken in a food processor and pulse until the chicken is chopped.  (Coarsely hand chopping the chicken will work just as well).  Place the chicken into a medium bowl.  Add the remaining ingredients to the bowl and stir. Set aside.

**Note- Grapes and pecans would be a nice addition to the chicken salad. Even though I LOVE chicken salad made that way, our children usually balk at the thought, so I leave them out.  How cute would these be made into sliders? (Switch up the regular sized rolls for slider buns and use smaller olives).

Separate, wash, and pat dry the lettuce. Set aside. Place slices of cheese on a cutting board and with a sharp knife, cut “teeth” triangles into cheese. Save cut-outs for another recipe.

To a sliced roll, add the cheese “teeth”, the lettuce, and a generous dollop of chicken salad. That's it!

Add the top of the bun to the sandwich, then decorate the monster sandwich with the olives on toothpicks. Go ahead and have fun with your food! Enjoy!

Comment below and send us pictures of your ghoulish creations! Thank you for visiting!

Here are other ghoulish Halloween treats for you to enjoy this Halloween! For more fun Halloween themed foods, check out Halloween Foods You Must Try.

• Jack-o-Lantern Dips

• Festive Deviled Eyeballs

• Witches Cheese Brooms with Mustard Dipping Sauce

Rustic Ratatouille Recipe

Rustic Ratatouille Recipe

Prep Time: 15 minutes

Cook Time: About 2 hours and 30 minutes

Difficulty: Easy

Today’s comforting recipe is an ode to those late summer vegetables, the beginning of Fall, and the late Julia Child. I present to you my version of Ratatouille, a swirly-twirly layered dish of fresh vegetables in a rich piperade (fancy for tomatoes, peppers, and onions) and fragrantly seasoned with thyme, garlic, parsley, Cherchies® Basil Pizzazz, and Cherchies® Garlic Seasoning. This dish is impressive in presentation, and the vibrant colors are also entirely reminiscent of Fall.  

This savory French stew typically uses tomatoes, peppers, zucchini, eggplant, onions, garlic, and herbs and is simmered on the stove. This dish lends to creativity in the kitchen, so taking my inspiration from Julia Child (who layered the vegetables in a savory sauce and baked them in the oven), I created this family-friendly version (sans the eggplant-kiddos and hubby are not fans). I alternated the vegetables into a decorative spiral and baked them in the oven.

Do not be intimidated by what seems to be endless mounds of slicing. This flavorful dish is quite easy, especially if you have a mandolin or a food processor (one of my favorite kitchen appliances ever!). Use vegetables that are similar in size, and feel free to substitute for your liking. As I mentioned, I removed the eggplant and added thinly sliced sweet potatoes and yellow squash.

The result is a fragrantly delicious vegetable casserole that will please even the most discerning guests. It is comfort food in a pan. Serve this easy dish alongside your favorite meat or fish recipes and crusty bread to sop up all the wonderfully tasty juices. Or, nix the meat entirely for a fabulous Meatless Monday meal.

Happy Fall!

Enjoy!

Comment below on how you liked this dish and any substitutions you made! Thank you for stopping by. Come back again!

Sauce (piperade) ingredients- (“Piperade” is fancy for onions, peppers, and tomatoes)

• 2 Tablespoons (Tbsp) good olive oil

• 1 medium onion, peeled and chopped

• 1/2 red pepper, seeds, and ribs removed, chopped

• 1/2 green pepper, seeds, and ribs removed, chopped

• 3-4 medium tomatoes, peeled, seeded, and chopped

• 2 cloves minced garlic

• 1 Tablespoon (Tbsp) tomato paste

• 1 teaspoon (tsp) salt

• 2 sprigs fresh thyme, stems removed and chopped

• 2 sprigs fresh chopped parsley

• 1 Tablespoon (Tbsp) Cherchies® Basil Pizzazz Seasoning

• 1 bay leaf

• 3/4 cup grated Parmesan cheese

Filling Ingredients (You will want the veggies in this dish to be similar in size, as it makes for a pretty presentation, and the cooking time will be similar)

• 2 small sweet potatoes, washed, peeled, and thinly sliced* (you can leave the skins on if you prefer. Make sure to wash thoroughly.)

• 1 medium or 2 small yellow squash (pick ones that are similar in size), washed and thinly sliced*

• 1 zucchini, washed and thinly sliced*

• 3 or 4 medium tomatoes, thinly sliced

• 1 teaspoon (tsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp) ground pepper

Preparation

• Heat the oven to 275 degrees. Chop the onions, peppers, and tomatoes (reserving the juices) before cooking. (You may want to put the tomatoes into a bowl with the juices to cut down on the mess.)

• Combine oil and chopped onions in a medium skillet. Cook over low heat until onions are translucent.

• Add peppers, garlic, and tomatoes and juice. Stir and simmer until the peppers are soft. Add salt, tomato paste, thyme, parsley, Cherchies® Basil Pizzazz, and bay leaf to the skillet. Simmer on low for 10-15 minutes. Remove from heat when finished. Add the cheese, stir, and set aside to cool.

While the piperade (sauce) simmers, prepare the filling. Using a food processor, a mandolin, or sharp knife, slice the squash, zucchini, and sweet potato. The tomatoes didn’t slice well in my food processor, so I sliced them thinly with a sharp knife. You could use a mandolin for the tomatoes if you prefer. Place sweet potatoes in a bowl of cold water and set the rest of the vegetables aside.

After the sauce has cooled, pour into a blender and puree until desired consistency. If the liquid is still hot, make sure to cover with a towel so the blender does not explode from the hot liquids. (If you have a Blentec blender (or a blender that can can handle hot foods)), there is no need to let the sauce cool beforehand.

Pour half of the sauce (piperade) into the bottom of a shallow baking pan. Arrange the vegetables, alternating them as you go, into a spiral. Repeat until the pan is full. I prefer to use a round baking dish for presentation, but you can easily use a rectangular pan. You decide!

Season the vegetables with Cherchies® Garlic Seasoning and pepper. Drizzle the remaining piperade over the vegetables. Cover pan with foil and bake until vegetables are tender (about 1 and a half hours, or when easily cut by a knife). Uncover the vegetables and bake for another 30 minutes until vegetables are slightly golden. Serve warm.

Enjoy this beautiful savory dish with your favorite meat or seafood and some bread to sop up the delicious juices.

Rustic Ratatouille Recipe