Peachy Chicken And Vegetable Kabobs Recipe

Peachy Chicken & Vegetable Kabobs Recipe

How was your weekend? Our summer kickoffs may have changed this year, but hopefully, everyone enjoyed themselves with family and stayed safe at home. The weather was finally beautiful here in Pennsylvania, so we all opted to go outside, enjoy the weather, and have a backyard family bbq, just the five of us. First on the menu was Peachy Chicken & Vegetable Kabobs.

Keeping holiday gatherings normal right now is an understatement, and with limited ingredients and limited trips to the grocery, it changes how we cook. Kabobs lend themselves to whatever protein and vegetables you have on hand, and for this holiday weekend, I made one of our family’s favorites, with a peachy twist. I added Cherchies Vidalia Onion Peach Salsa to the mix and hoped for the best. Probably not the best time to experiment, but challenging my family’s palate is something I often do:). Luckily my experiment worked, and my family devoured the kabobs.

If you are looking to tantalize your taste buds with a new sweet and spicy grilling recipe, look no further. The Vidalia Onion Peach Salsa mixed with soy sauce, garlic, hot sauce, and seasonings, elevate these kabobs from good to exceptional.

So, are you ready to tantalize your taste buds?

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Comment below and let us know if you tried this recipe and if you made any substitutions. Or, you can comment on Instagram #cherchies_gourmet.

Stay safe, stay well, and enjoy time with your family.

Ingredients

• 2-3 Chicken breasts, cut into cubes (more for a crowd)

• 2 Tablespoons (Tbsp.) Cherchies Garlic Seasoning (Can substitute Cherchies Garlic'n Herbs No Salt Seasoning)

• 1 teaspoon (tsp) pepper

• 2 cloves garlic, minced

• 1/2 cup soy sauce

• 1/2 cup Cherchies® Vidalia Onion Peach Salsa

• 1/4 cup hot sauce

• 1/2 Pineapple cut into 1 inch chunks (scales removed and cored).

• 1 red pepper, washed, seeded, and cut into 1 inch pieces

• 1 yellow pepper, washed, seeded, and cut into 1 inch pieces

• 1 small container Baby Bella Mushrooms, washed with stems removed and cut in half

• 1 medium onion, diced into 1 inch pieces

• Cooking spray

• Skewers (soaked 30 minutes prior to cooking)

• Additional 1/2 cup Cherchies® Vidalia Onion Peach Salsa for dipping (optional)

Preparation

In a small bowl, mix the garlic, soy sauce, Cherchies® Vidalia Onion Peach Salsa, and hot sauce. Cut the chicken into 1 inch pieces and place into a medium bowl. Season the chicken with Cherchies® Garlic Seasoning and pepper. Mix. Add 2/3 of the marinade to the chicken. Mix thoroughly. Cover the bowl with plastic wrap and refrigerate several hours.

Wash and chop the vegetables and pineapple, and place in a shallow pan. Add the rest of the marinade and mix until completely covered. Cover with plastic wrap and refrigerate for several hours.

30 minutes prior to grilling, soak the skewers in a shallow casserole dish.

*Remove the marinated chicken and vegetables from the refrigerator. Save the marinade from the vegetables to use for basting the kabobs later. (If you want to use the marinade from the meat, make sure to boil the marinade until it reaches a temperature of at least 165 degrees. This way, any harmful bacteria will be removed). See FDA Guidelines.

Thread the chicken on separate skewers from the vegetables. (I find this works better with the different cook times of the chicken and vegetables). Next, alternate the peppers, onions, mushrooms, pineapple on different skewers in any arrangement you prefer.

Spray the grill with cooking spray, light the grill, and turn grill onto high for a few minutes. We use a gas grill, but you can easily grill these on a charcoal grill.

When you are ready to cook the skewers, turn the grill down to low.  Place chicken on grill and cook for a few minutes on each side.

After the chicken has cooked for a few minutes, add the vegetable/pineapple skewers to the grill, and cook for a few minutes on each side. I love adding pineapple to the vegetables because it adds so much flavor. If you've never had grilled pineapple, you're in for a real treat!  All the sugars in the pineapple come to life, for flavors that will make your taste buds tingle.

Baste the skewers with the leftover vegetable marinade as the kabobs cook.  *(See above guidelines for marinade safety). The chicken should no longer be pink on the inside and the vegetables should be tender crisp with grill marks.

Remove the kabobs from the grill and set aside on a platter for about five minutes. This allows the meat to rest and absorb all the juices.   Add Cherchies® Vidalia Onion Peach Salsa for dipping.

Serve with Aunt Ester’s Potato Salad and dinner is served! Enjoy.

Peachy Chicken & Vegetable Kabobs Recipe

Chicken Marsala Recipe

Chicken Marsala Recipe

Originally posted in 2015, this recipe has been updated with new pictures etc.

Thank goodness my tastes changed over the years because I would have missed out on this delicious classic dish, Chicken Marsala, chicken braised in Marsala wine and smothered in savory mushrooms.  Mushrooms were a no-no for me (by choice) when I was growing up, but now, they're a staple on my weekly grocery list.

Luckily our children are not as picky as I once was.  They actually like mushrooms.  Our children have grown up with the "One Bite Rule" (they have to try it, but they don't have to like it). Over the years, they have tried a variety of meals and textures, and I am happy to report, most of my creations have been hugely successful. 

Enjoy our version of Chicken Marsala, featuring tender chicken, savory mushrooms, Marsala wine, and Cherchies® Garlic Seasoning.  This tasty recipe has become a family favorite in our home and we hope it will in your home too. 

Comment below and let us know if you made this recipe, or share your pictures at #cherchies on Instagram.

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Ingredients

• 3 Tablespoons butter, reserving 1 Tablespoon (Tbsp.)

• 1 Tablespoon Olive oil

• 1 Lb. Boneless chicken, flattened to 1/2" thick

• 2 Tablespoons (Tbps.) Cherchies Garlic Seasoning (Cherchies Garlic and Herbs Seasoning could also be used)

• Pepper to taste

• 1 teaspoon (tsp) dried thyme

• 1 teaspoon (tsp) rosemary

• 1 Tablespoon (Tbps.) Worcestershire Sauce

• 1 Lb. Baby Bella Mushrooms, washed, sliced, stems removed

• 1 lemon

• 1 cup Marsala Wine

• Chopped fresh parsley to garnish

Preparation

**Most Marsala recipes I researched, dredged the chicken in flour before frying in a pan. I have removed that step for this recipe to make a lighter version of this classic dish.

Are you ready to begin? Probably the most gratifying part is flattening the chicken. Talk about an aggression reliever.  

Put the chicken in a large plastic resealable bag, or place chicken between two sheets of plastic wrap. Now my secret weapon, a rolling pin! Pound away, my friend until the chicken is about 1/2" thick.

Ahhh, much better. Now sprinkle both sides with Cherchies Garlic Seasoning and pepper.

Turn the skillet onto medium/low heat and add 2 Tbsp. butter and olive oil (This keeps the butter from browning).  

Add chicken to skillet, and cook for five minutes, then turn onto the other side and continue cooking.  Once, chicken is lightly browned on both sides (chicken will finish cooking later), remove from pan and set aside on a plate.

 Add mushrooms, and allow to cook until tender (few minutes).  After a few minutes, add Rosemary, Thyme, and Worcestershire Sauce.

After mushrooms have cooked,  Add the Marsala wine to deglaze the pan.  Using a wooden spoon, scrape the pan to loosen up all that yummy goodness.

Almost done...Now cut the lemon in half, slicing one half of the lemon into slices.  These will be used to garnish your dish at the end.  Squeeze one half lemon into pan with mushrooms and stir.  The lemon juice adds a nice freshness to the dish.  Add the remaining butter and return the chicken to the pan, to continue cooking.  With a knife, cut a small slit into the chicken to make sure the chicken is no longer pink.  

Chop parsely.

Remove chicken from pan and place on a nice platter.  Spoon mushroom sauce over chicken, and garnish with remaining sliced lemons and parsley.  Dinner is Served!  Enjoy.

Chicken Marsala Recipe

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.

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*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!