Cajun Cornbread Recipe

Cajun Cornbread Recipe

Cook Time: 20-25 Minutes                             Difficulty:  Easy

No matter how you slice it, moist, flavorful sweet cornbread is undeniably one of the best and most versatile side dishes, because, it goes with just about anything, chili, soups, casseroles, Mexican, Southern or Cajun dishes, and so much more. With so many variations of cornbread out there, this spicier version may soon become your new favorite.

Our family goes nuts over this recipe, simply because it is awesome, but with a husband, two teenagers, and a young adult, this cornbread disappears as quickly as it comes out of the oven, so I usually need to make a double batch.  

This time, I wanted to create a Cajun version, so I snuck in our NEW Cajun Seasoning and our Pretty Hot Peppers, sweet green peppers with a little kick, a sure no-no for our middle child, Nicholas, who usually runs for the hills at the mention of peppers.  

So why would I even tamper with my family's precious cornbread recipe? That is what I do, I experiment and challenge my family's palate and watch their faces contort as I serve them something new (which is quite often). I find it quite humorous, but I am confident in most situations that my family will enjoy my creations.  When I was their age, I would never have been that accepting as a teenager, but our kiddos politely abide by the "One-Bite Rule" we have in our family.  They don't have to like what I make, but they have to at least try it!  Luckily, this recipe was a success. They liked the subtle spicier version almost as much as the original version, and it too was gobbled up. 

So, if you are looking to spice things up, this version of my family's favorite cornbread recipe is perfect for even the most discerning family members. It complements most dishes and will soon become your favorite cornbread as well.  Serve this cornbread with our Slow Cooker Peach BBQ Pork Recipe and our Best Darn Coleslaw Recipe for a complete meal.

Thank you for stopping by!

*Note-This recipe was adapted from Indian Head Brand Cornmeal.

Ingredients

• 1 cup of yellow corn meal (we used Indian Head Stone Ground Yellow Cornmeal).  
• 1 cup all purpose flour (to make it gluten free, substitute your favorite gluten free all-purpose flour)
• 1/2 cup sugar
• 3 teaspoons (tsp.) baking powder
• 1-2 teaspoons (tsp) Cherchies® Cajun Seasoning
• 1/2 cup oil
• 2/3 cup milk
• 2 eggs, lightly beaten
• 1 jar of Cherchies® Pretty Hot Peppers, drained

Preparaton

Preheat the oven to 400 degrees.  In a medium bowl, mix together the corn meal, flour, sugar, baking powder, and Cherchies Cajun Seasoning.  In a separate small bowl, beat the eggs and add the oil and milk.  Mix.

Add the egg mixture to the dry ingredients and add the Cherchies Pretty Hot Peppers.  Mix to combine.

 Pour the cornbread mixture into a greased 8x8 baking dish. and bake for 20-25 minutes, or until golden brown.

Enjoy!

Cajun Cornbread Recipe

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!

Peachy Sweet and Sour Chicken Recipe

Peachy Sweet and Sour Chicken Recipe

Cook Time:  30 minutes

Difficulty:  Easy

As a busy mom of three, weeknights are often hectic with homework, after-school activities, etc., and dinnertime can be challenging. I love when a recipe comes together, sometimes out of necessity. It all started with a jar of Cherchies® Vidalia Onion Peach Salsa! 

I'm not a fan of wasting food; I'm known for turning yesterday's leftovers (my children are leftover snobs, maybe it's the word "leftovers") into tonight's masterpiece.

I had many peppers (not exactly my children's favorite vegetable) leftover from New Year's and wanted to create something quick, easy, and delicious. I figured if I disguised the peppers in a tasty sauce (my family loves our peach salsa), they'd eat them. It worked (they even ate the peppers!) I added chicken to the peach salsa sauce, served it over rice, and presto, dinner was ready in 30 minutes.

So grab a jar of Cherchies® Vidalia Onion Peach Salsa, a deliciously spiced and perfectly balanced sweet and savory condiment, and turn dinner into a flavor-packed, quick, and easy dish. Your family may even eat their peppers and ask for seconds (gasp! Mine did).

Comment below if you made this delicious recipe. Thank you for visiting. Please come back again.

Ingredients

• 1 package of chicken breasts, chopped into 1 inch chunks

• 1 red, yellow, and green pepper, roughly chopped (I had some orange peppers leftover, so I added them)

• 1 small onion, roughly chopped

• 1 Tablespoon (Tbsp) Cherchies® Garlic Seasoning (Could substitute Cherchies® No-Salt Garlic and Herbs Seasoning)

• 1/2 teaspoon (tsp) pepper

• 2 Tablespoons (Tbsp) Olive oil (Could use coconut oil)

• 1 Tablespoon butter

• 1 jar of Cherchies® Vidalia Onion Peach Salsa

• 1 Tablespoon (Tbsp) soy sauce

• 1 Tablespoon (Tbsp) cornstarch

• several drops of hot sauce (to taste)

• 2 Tablespoons (Tbsp) Orange juice

• 1/2 teaspoon (tsp) chicken bouillon (we used Minor's Chicken base -Gluten free)

• 2 cups cooked rice (optional- I snuck in brown rice 2:1 for my family...they didn't even flinch)

Preparation

Roughly chop the peppers and onion.  Set aside.

Dice chicken into 1 inch chunks. Place chicken chunks into a large bowl and season chicken with Cherchies® Garlic Seasoning and pepper, mixing to ensure all the chicken is coated.  Wash the bowl.

Turn stove onto medium, add 1 Tablespoon of olive oil to a large skillet, and cook the chicken until almost cooked through (20 minutes or less depending on size of chicken chunks). Turn off stove and return chicken to bowl.  Set aside.  

In same skillet, turn stove back onto medium and add onions and peppers.  Cook until peppers and onions are soft and onions are translucent.  Add butter to pan.  

Add salsa, soy sauce, hot sauce, bouillon, and orange juice.  Stir to combine.  Return chicken to pan with vegetables.  Sprinkle on cornstarch.  Stir and cook for a couple more minutes.  Mixture will thicken.  

Serve over rice.  (chia̍h hok) - Eat well, enjoy good food!

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Peachy Sweet and Sour Chicken Recipe

Peachy Fish Taco Recipe

Peachy Fish Tacos Recipe

I love fish tacos! I made these tacos recently for my family, and they were devoured- even the slaw! (My kiddos ate cabbage, AND they put it on their tacos!!! I'm so proud of them.) The crunch of the slaw (seasoned with Cherchies® Chardonnay Lime & Cilantro), the savory fish (seasoned with Cherchies® Select Grilling Rub & Seasoning Blend), Cherchies® Vidalia Onion & Peach Salsa, and the special sauce was a flavor party in our mouths.  

"Mom, these are so good!" Music to my ears;)

For your next taco night, whip up a batch of these flavorful fish tacos for your gang, but grab some for yourself because they will disappear before your eyes. Serve these tacos with our Chardonnay Lime & Cilantro Rice and Cherry Applesauce for a complete meal.  

Thanks for stopping by. :) Comment below if you have made this recipe. Visit our blog for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

Ingredients

• 4-5 fillets of white fish (I used Tilapia for this recipe, but you could use any white fish)

• Cherchies® Select Grilling Rub & Seasoning (for fish rub)

• 1-2 Tablespoons Coconut oil (I've been using this lately)

• 1-2 cups coleslaw mix

• 2 Tablespoons (Tbsp) Cilantro, chopped

• Juice of 1/2 of a lime

• 1 Tablespoon (Tbsp) Cherchies® Chardonnay Lime and Cilantro (or to taste)

• 1/2 cup mayonnaise

• 1 Tablespoon (Tbsp) Cherchies® Select Grilling Rub & Seasoning

• Corn tortillas

• Cherchies® Vidalia Onion Peach Salsa

• Lime wedges (optional) for garnishing

Preparation 

This step is optional, but I think it added a nice smokiness to the tacos.  Toast the corn tortillas on both sides over a low flame.  I tried toasting the tortillas in a cast iron pan for a few minutes, and although good, I preferred the tortillas over the flame.  You decide.  After the tortillas have toasted, place them in a tortilla warmer or cover them with a paper towel until ready to use.

Next, prepare the slaw.  In a medium bowl, add the slaw mixture, the lime juice, the chopped cilantro, and Cherchies® Chardonnay Lime and Cilantro Seasoning.  Set aside.

Now for the "special sauce".  Combine mayonnaise and our Select Grilling Rub & Seasoning Blend.  I had this cute decorator bottle I purchased a while ago, but you can get the same effect by putting the special sauce into a plastic bag and snipping off the corner.  Either way, the sauce will finish off the tacos at the end.

Add oil to griddle or pan (I have a griddle attachment that fits over my burners) and turn to medium heat. While griddle is heating up, season both sides of fish with a generous amount of Cherchies® Select Grilling Rub & Seasoning.   Cook fish a few minutes on each side, or until done (use a fork to check doneness by checking to see if fish flakes).

Now assemble to tacos.  After fish is finished cooking, flake the fish into chunks with a fork and place on tortillas.  Next add a generous amount of the slaw.  

Then add the peach salsa, and finally the special sauce.  There you go folks, fish tacos:) Ole!