Cherchies Blog

lunch

Egg Salad Stuffed Shells Recipe

salads, lunchSheri SpalloneComment

Egg Salad Stuffed Shells Recipe

A perfect luncheon treat, hors d'oeuvre, or salad.

Ingredients

PRINT RECIPE

Preparation

Cook pasta shells per package directions.  Remove pasta shells individually to avoid tearing.  Immerse shells in cold water until completely cooled, drain well, and pat dry.  

In a medium bowl, combine sour cream with Cherchies Champagne Mustard.

Add the Pretty Peppers, capers, celery, onions, chopped hard boiled eggs, salt and pepper, and Cherchies Pepper 'n Lime Seasoning.  Stir until completely blended.

Fill each shell with egg mixture.   Arrange 1 or 2 lettuce leaves on individual plates.  Set 3 or 4 shells (or more if you're hungry...I'd opt for more, but that's just me) on each plate.   Enjoy!

Yum

Strawberry Spinach Salad Recipe

salads, lunch, entrees, side dishesSheri SpalloneComment

Strawberry Spinach Salad Recipe

Originally posted in 2015. Updated pictures and content.

Prep Time: 15 minutes

Difficulty: Easy

Serves: 8

Impress your guests with this lovely luncheon salad featuring spinach, Bibb lettuce, juicy ripe strawberries, eggs, onions, bacon, nuts, and a delightfully tangy Champagne Vinaigrette.

Add cooked chicken for a hearty meal.

Comment below if you have made this recipe. Thank you for visiting! Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Ingredients

  • 1/2 head of Bibb Lettuce

  • 3 bunches of fresh spinach

  • 6 strawberries, sliced

  • 1/4 cup chopped walnuts (can substitute pecans or almonds)

  • 2 hard-boiled eggs, sliced

  • 6 bacon slices, cooked and crumbled

  • 1/4 red onion, thinly sliced

  • Cherchies Champagne Vinaigrette Salad Dressing Recipe

Champagne Vinaigrette Ingredients

PRINT RECIPE

Preparations
Mix ingredients for the vinaigrette in a small bowl. Set aside.

Wash and tear lettuce and spinach into bite-sized pieces.  Toss together all ingredients except bacon and vinaigrette.  Chill.  Before serving, toss salad with vinaigrette and sprinkle bacon on top.

Enjoy!

Yum

Peach Salsa Shrimp Recipe

entrees, lunchCherchiesComment
Delicious Peach Salsa Shrimp Recipe

Delicious Peach Salsa Shrimp Recipe

Cook Time: 15 minutes

Difficulty: Easy

The Vidalia Peach Salsa is the star in this quick and easy shrimp recipe.  Your taste buds will thank you.

print recipe

Ingredients

  • 1 TBSP. butter or olive oil
  • 4 oz. sliced baby Portabella mushrooms
  • 1/4 large Vidalia® (or other sweet) onion, chopped
  • 1 1/2 jars Cherchies® Vidalia® Onion Peach Salsa
  • 1 TBSP. capers, drained
  • 1 lb. shrimp, peeled and deveined (can use frozen shrimp defrosted)
  • Hot sauce to taste
  • Cooked rice (optional)

Preparation

In large saute pan, over medium heat, melt butter or heat olive oil. Add mushrooms and onions. and saute until mushrooms are golden and onions are translucent. Add Cherchies®Vidalia® Onion Peach Salsa and capers. Heat to just boiling, stirring occasionally.

Lower heat, add shrimp and cook until shrimp are firm and no longer translucent. Add hot sauce to taste if desired.

Serve over prepared rice or quinoa.

Serves 4

Enjoy!

Yum

Chicken Salad Pie Recipe

salads, lunchCherchiesComment

Chicken Salad Pie Recipe

This delicious recipe comes from Sherry Pfaender from St. Charles, MO, formerly Miss Aimee B's Tea Room. Sherry says that the secret ingredient is our Champagne Mustard - "it just doesn't come out the same without it!"

Thank you Aimee B’s Tea Room. We will miss you!

Ingredients

PRINT RECIPE

  • Pastry for a 9 inch deep dish pie crust

  • 2 eggs

  • 2 cups diced, cooked chicken

  • 1/2 cup shredded Cheddar cheese

  • 1/4 cup chopped water chestnuts

  • 1/2 cup chopped celery

  • 1/4 cup finely chopped onion

  • 1/2 cup canned condensed cream of chicken soup (undiluted)

  • 1/2 cup sour cream

  • 1/2 cup mayonnaise

  • 2 Tbsp. all-purpose flour

  • 2 Tbsp. Cherchies® Champagne Mustard

Preparation

Preheat oven to 350 degrees. Line pie plate with pastry; prick crust lightly. Line with waxed paper and fill with pie weights or dried beans. Bake until set but not brown, about 7 to 10 minutes.

In a large bowl, beat eggs lightly. Add chicken, cheese, water chestnuts, celery, onion, condensed soup, sour cream, mayonnaise, flour and mustard. Mix well.

Fill crust with chicken mixture. Bake 45 to 50 minutes or until slightly browned. Serve warm.

Makes about 6 servings

Enjoy!

Yum