grilling

Pepper Jam Grilled Pineapple Recipe

June 2, 2015glaze marinade & sauce, side dishes, entrees, desserts, grillingSheri SpalloneComment

It's grilling season folks! If you've never had grilled pineapple, you're in for a real treat! Grilling brings out the sweet juices in the pineapple, and your taste buds will thank you. I could have stopped there, but I decided to try our pepper jams as a glaze. Oh my goodness, I had the best of both worlds...sweet and spicy.

Ingredients

Oil to lightly coat grill
1 Pineapple, scales removed, and cored (coring is optional)
Cherchies® Cranberry Hot Pepper Jam, Cherchies® Strawberry Hot Pepper Jam, or Cherchies® Cherry Hot Pepper Jam

Preparation

Lightly brush grill with oil. Turn the grill on high and turn down to low after 5 minutes. Remove scales from pineapple with a knife and slice pineapple into 3/4 inch slices.

Coring the pineapple is the next step and completely optional (The core does become tender during the grilling process, which makes it perfectly edible). I prefer to core the pineapple as it's all about the presentation. I use an apple corer I've had for years, but you could easily cut out the core with a knife.

Once the grill is heated, place pineapple slices on the grill and grill for 3-4 minutes (more depending on thickness of the pineapple) on each side. As the pineapple finishes cooking, brush on the pepper jam for that sweet and spicy deliciousness! You could stop with just the grilled pineapple depending on your preference, but then you'd be missing out on a party in your mouth:)

Remove from grill and enjoy! This would be great served with ice cream...hmmm:)

Yum

Strawberry Pepper Jam Kabobs Recipes

May 14, 2015entrees, glaze marinade & sauce, lunch, grillingSheri SpalloneComment

Updated 5/24/2023

Summer unofficially begins this weekend, and to me, nothing screams summer fun more than "food on a stick" (popsicles, corn dogs, kabobs, etc.) These quick and easy, tasty Strawberry Hot Pepper Kabobs (featuring Cherchies® Strawberry Hot Pepper Jam and Cherchies® Champagne Mustard) are perfect for kicking off the holiday weekend with your family and friends.

Stay safe, stay well, and enjoy your festivities.

Comment below and let us know if you made these delicious kabobs.

Thank you for visiting!

Come back again!

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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
1 Pineapple cut into chunks (scales removed and cored. For this recipe, I only used 1/2 of the pineapple).
1 pound of cherry or grape tomatoes, washed
2 Tablespoons Cherchies Champagne Mustard (more for a crowd). Like it spicier? try Cherchies Hot Banana Pepper Mustard
1/2 jar of Cherchies Strawberry Hot Pepper Jam (try Cherchies Cherry Hot Pepper Jam, Cherchies Cranberry Hot Pepper Jam, or Cherchies Lem'n Raspberry Marmalade for a different twist)
Cooking spray
Skewers (soaked 30 minutes prior to cooking)
*2 cups of cooked rice seasoned with Cherchies Garlic and Herbs No Salt Seasoning (optional)

Preparation

Soak skewers in a shallow casserole dish 30 minutes prior to cooking.

On a large plate, season both sides of chicken with Cherchies Garlic Seasoning and pepper. Set aside. In the meantime, spray grill with cooking spray, light grill, and turn gril onto high.

While the grill is warming, core and cut pineapple into chunks and cut chicken into cubes. Skewer chicken, pineapple, and tomatoes onto skewers. ( I usually put the vegetables and fruit on seperate skewers, due to the differnt cooking times). Turn 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 pineapple skewers to the grill, and cook for a few minutes on each side. 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.

The tomatoes are the last to enter the grill, since they don't take as long to cook. (They look pretty with grill marks).

While the kabobs are cooking, make the glaze. Combine champagne mustard and pepper jam in a small bowl. As kabobs are finishing cooking, brush half of the glaze onto the kabobs, reserving the rest for the presentation at the end.

Remove chicken, pineapple, and tomatoes from the grill and set aside to absorb all the juices. Serve over rice seasoned with Cherchies Garlic'n Herbs No Salt Seasoning (optional). Brush skewers with remaining glaze. Dinner is served! Enjoy.

Yum

Pizzazzed Steak Recipe

May 11, 2015entrees, lunch, grillingSheri SpalloneComment

It's grillin' time, folks! My family and I grill year-round, even in snowy weather; however, it's always nicer when the weather is warmer. I prefer flip-flops over snow boots any day!

Prepare to embark on a flavor journey with Cherchies® Pepper Pizzazz Seasoning Blend. This unique blend adds a depth of flavor to grilled meats and vegetables, promising to tantalize your taste buds like never before. Don't miss out on this tasty, savory seasoning blend—you're in for a delightful surprise.

Thanks for stopping by:) Comment below if you have used this seasoning in your recipes. We would love to hear from you! 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

Your choice of steak (Ribeye, Pork Chop, Lamb, etc)
2 Tablespoons (Tbsp.) Cherchies Pepper Pizzazz Seasoning (Cherchies Select Grilling Seasoning and Rub would also be a nice choice)
1 Tablespoon butter per steak (optional)

Preparation

Turn the Grill onto high to heat up, then when grill is ready, turn down to low.

Sprinkle Cherchies Pepper Pizzazz Seasoning generously over both sides of the steak, pressing the seasoning blend into the meat. While grill is firing up, allow meat to sit out for a bit to absorb the flavors.

Grill steaks for about 5-8 minutes on one side, depending on thickness and your "pink" preference, and then flip the steaks over to finish grilling. Take steaks off grill and allow them to rest for about 8 minutes.

But then it gets even better...ADD BUTTER! You heard me right.

After the meat has rested, slice it up! Serve it with our Strawberry Salad, and you have a lovely warm weather (or cold;) meal. Enjoy!

Yum

Honey 'n Lime Grilled Shrimp Recipe

March 11, 2015appetizers, entrees, lunch, grillingSheri SpalloneComment

This recipe is so easy, you'll wonder why you didn't have this before! The combination of lime, cilantro and honey will make your taste buds sing. A perfect meal or appetizer, or for whenever you feel the need to fire up the grill. Serve with a salad and fruit...easy peasy dinner!

Ingredients

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1 Tablespoon (Tbsp.) or more to taste Cherchies Chardonnay Lime & Cilantro Seasoning
1/2 cup honey
1 lb. shrimp, cleaned and deveined (Frozen cooked shrimp, defrosted would work fine too)
1/2 lime, plus the zest
Microplane or zester (Don't have one? Don't fret. A vegetable peeler and knife will do the trick) * See our cooking tip!
Wooden skewers (soaked in water for 30 minutes to prevent burning)

Preparation

In a small bowl, combine honey, lime zest, lime juice, and Cherchies Chardonnay Lime & Cilantro Seasoning. Set aside.

Spray grill lightly with cooking spray. Turn on grill to high, then down to low when ready to cook. Meanwhile, skewer shrimp onto wooden skewers. (I find it is easier to grill shrimp this way). Brush honey-lime mixture onto shrimp. Put shrimp onto grill, and cook for only a few minutes on each side, until shrimp turn pink (If using fresh shrimp). For frozen cooked shrimp, cook for a few minutes on each side. Serve on a pretty platter with lettuce, and you have an easy appetizer, lunch, or dinner.