Blooming Tomato With Chicken Salad Recipe

Blooming Tomato With Chicken Salad Recipe

Cook Time:  30 minutes (if cooking chicken) Difficulty: Easy

Summer is approaching, and with that will be a plethora of juicy tomatoes.  I love ripe juicy tomatoes by themselves, but I also love them filled with a creamy salad.  This easy "bloomin" tomato chicken salad is perfect for a ladies luncheon, brunch, or a fancy treat for yourself! Even kiddos will love this recipe.

To get our children to eat any mayonnaise based salad is a chore, and chicken salad is no exception. However, I stumbled upon this "copycat" version of their beloved Chick-fil-A chicken salad, and tried it on them. Knowing full well my kiddos would balk at the tomatoes, I made them chicken salad sandwiches. They were a hit! Now, this is the only chicken salad our kiddos will eat.

You can add the grapes and pecans if you'd like (my favorite), but I knew my kiddos would draw the line at those additions, so I left them out.    

Ingredients

• 2 cups Chicken breasts, cooked

• 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)

• Ripe tomatoes

• Parsley (optional garnish)

Preparation

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

Carefully cut slits into the tomato (scoring) from top to bottom, making sure not to cut all the way through.  Gently pry the tomato open.  Season with salt and pepper.

Add a dollop of chicken salad to the tomato and garnish with parsley.  That's it!  A delicious mouth watering treat.  Enjoy!

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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

Champagne Chicken Cordon Bleu Recipe

Champagne Chicken Cordon Bleu Recipe

Cook Time:  About 30 minutes  

Difficulty:  Easy

Are you looking for a new chicken recipe that will dazzle your family and guests? Consider our Champagne Chicken Cordon Bleu, a classic chicken dish consisting of chicken, ham, and swiss cheese, but Cherchies® style, with champagne mustard, of course! 

Cordon Bleu is fancy for "Blue Ribbon" or award-winning-(dictionary.com), so it is only fitting to use our award-winning Champagne Mustard in this tasty recipe. It is the pièce de résistance of this dish, hands down.

This deliciously rich recipe is family-approved yet perfect enough for guests or a romantic dinner for two! Serve our Champagne Chicken Cordon Bleu with our Cranberry Orange Salad for a complete meal. Bon Appetit!

Ingredients

• 3-4 Chicken Breasts

• Ham slices

• Swiss cheese slices

• 1-2 Tablespoons Cherchies® Garlic Seasoning (could substitute Cherchies® Garlic and Herbs Seasoning)

• 1 teaspoon (tsp) pepper

• 2 cups Crispy Rice Cereal (we used Rice Krispies)

• 6-8 Tablespoons (Tbsp) Mayonnaise (1 per chicken pocket, read below)

• 3-4 Tablespoons (Tbsp) Cherchies® Champagne Mustard (or for more of a kick, substitute our Cherchies® Hot Banana Pepper Mustard)

• 3-4 Tablespoons (Tbsp) Cherchies® Select Grilling Rub and Seasoning

• Cooking Spray

Sauce Ingredients

• 2 Tablespoons (Tbsp) butter

• 2 Tablespoons (Tbsp) flour

• 1 Tablespoons (Tbsp) Cherchies® Champagne Mustard

• 1/4 cup white wine (or could substitute chicken broth)

• 1 cup milk (preferably warmed)

• 3 Tablespoons (Tbsp) grated parmesan cheese

• Salt and pepper

Preparation

Preheat oven to 350 degrees.  Place Rice Krispies cereal in a resealable plastic bag. Gently roll over bag with a rolling pin, crushing the cereal.  Set aside.  

Slice chicken breasts in half lengthwise, but not completely through chicken.  This will create a pocket to stuff the chicken.  Sprinkle both sides of chicken with Cherchies® Garlic Seasoning and pepper and place on a baking pan or jelly roll pan.

Brush the opened chicken breasts with Cherchies® Champagne Mustard, and place ham slices (here we used ham from the deli, but leftover holiday ham is also perfect) and swiss cheese over the chicken breasts.

Fold chicken breasts in half and cut chicken bundles in half horizontally (if have large chicken breasts).  

Spread mayonnaise over chicken breast pockets, then sprinkle Cherchies® Select Grilling Rub and Seasoning over the chicken.  Generously coat the chicken breast pockets with crushed cereal mixture.

Spray coated chicken breasts with cooking spray and bake in the oven until the chicken is cooked completely, the crust is golden brown, and the cheese is melty (about 30 minutes).

While chicken is cooking, prepare the sauce.  In a medium skillet, turn the stove on low and melt the butter.  Combine melted butter with the flour, whisking constantly and cook (otherwise known as a roux) for a couple minutes to remove the raw flour taste. Add Champagne Mustard (or Cherchies® Hot Banana Pepper Mustard) and white wine, and stir until smooth.   Mixture should be thick. 

Slowly whisk warmed milk into roux, add parmesan cheese and continue to cook for a few minutes on low .  Season with salt and pepper to taste.  Turn off stove and remove pan from burner.  

To serve, arrange chicken on plates and top with the cheese sauce.  Serve with crusty bread and our Cranberry Spinach Salad for a complete meal.  Enjoy!

Turkey and Cheese Waffle Panini Recipe

Turkey and Cheese Waffle Panini Recipe

Cooking Time:  10 minutes

Difficulty: Easy

My kiddos have begged me for a panini press for some time, and while the thought of having one more appliance didn't appeal to me, the idea of my kiddos cooking together did, so I am at an impasse.

Thank you Pinterest people for always providing such fabulous ideas!  You are all so creative, because while I was trying to justify another appliance, I ran across an idea to use my waffle iron and simulate a panini press!  Yipee! Impasse avoided!

I told my kiddos about my waffle discovery when they came home from school.  Low and behold, (I've never seen teens jump so fast at anything), they jumped up, grabbed some turkey, ham, butter, bread, our gourmet Champagne Mustard, Apple Butter Spread, Cranberry Preserves, Cranberry Mustard, and started experimenting...and mom smiled:)

As I mentioned in my "Cooking With Kids" Blog recently, my kiddos gobbled up their waffle sandwich creations before I had a chance to photograph them.  With Thanksgiving next week, I recreated one of their culinary inventions for you, which includes leftover turkey, Cranberry Preserves (Thanksgiving wouldn't be the same without something Cranberry), Champagne Mustard, and cheese. Oh my goodness...the flavor! The waffle sandwich possibilities are endless (grilled ham and cheese with Champagne Mustard would be nice too).  

Who knows, maybe I'll break down after all and get them a panini press for Christmas, since they love to cook so much!  Shhh, don't tell them.

BTW, stay tuned later this week.  Our newsletter (don't forget to sign up...www.cherchies.com...page down until you see the section for our newsletter, and enter your email) will be going out on this Friday with some fantastic deals on our cranberry products.  That's right, all three cranberry products mentioned will be on sale this weekend, beginning this Friday:)  Surprise!  

Here's our secret recipe (not really secret).

Ingredients (per sandwich)

• Leftover turkey
• One slice of cheese per slice (I used American this time because I didn't have Brie in the house.  Brie or a nice aged cheddar would be good)
• Cherchies® Champagne Mustard (Feel free to substitute Cherchies® Cranberry Mustard)
• Cherchies® Cranberry Preserves (Feel free to substitute our Cranberry Hot Pepper Jam)
• Two slices of bread
• Butter;)

Preparation

Turn on waffle iron.  Generously butter (or use cooking spray on both plates of waffle iron).  While waffle iron is warming, assemble the sandwich.

Spread one slice of bread with a small amount of Cranberry Preserves, and the other with Champagne Mustard.  Then add the turkey...

And don't forget the cheese!  My mouth is already salivating!  Place the sandwich on the waffle iron, close the lid, press down slightly, and wait for the waffle iron light to go off. 

 It's that easy to recreate something new with leftover turkey!  Let us know your favorite Cherchies® combinations.  Next time I think I'll add stuffing...saw that too on Pinterest...Thanksgiving reconstituted:)  I love it!  Enjoy!