Champagne Chicken Lettuce Wraps Recipe

Cook Time: 5- 7 minutes

Difficulty: Easy

Folks, if you've never had lettuce wraps before, you're missing out!  They're tasty, satisfying, very low calorie, and a great way to use up leftover chicken!  

I'm always experimenting (playing with my food), and I love when something turns out amazing by chance.  I had never combined our Champagne Mustard with soy sauce, until now.  Wow!

I make these on occasion when my hubby travels, because they're quick and easy and oh so delicious, and not something my hubby would usually eat (more for me).

Recently, I made these wraps for myself for lunch and our 21 year old son happened to be home. His comment, "Mom the kitchen smells amazing, what did you make?"  I  said, "You wanna try?"  Guess what?  My biggest foodie critic, my 21 year-old tried them and loved them!  

The Champagne Mustard combined with soy sauce elevated these wraps to the next level.  You need to try these!  "Quick Cooking" is an understatement. This recipe only takes about 5-7 minutes and serves one, two if you share;)

Ingredients

• 1 cup Rotisserie chicken (found in most grocery stores), or cooked chicken
• 1 green onion, sliced, green tops set aside
• 1 cup packaged coleslaw mix
• 1 Tablespoon (Tbsp) Coconut oil (could substitute Olive oil)
• 1 teaspoon Sesame Oil
• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard (or substitute our Hot Banana Pepper Mustard for the spicier palate)
• 1 Tablespoon (Tbsp) Soy sauce
• Leaves of butter lettuce, separated and washed

Preparation

Separate, wash, and arrange butter lettuce leaves on a plate.  Set aside.  Slice green onions, reserving green tops for the garnish at the end.

In a small bowl, mix the Champagne Mustard and soy sauce.   Turn skillet on to medium and add coconut oil.  Add onions, sauteing for two minutes, then add chicken.  After two more minutes, add the cabbage. the Champagne Mustard mix, and the sesame oil, stirring constantly.  You want cabbage to be tender-crisp, not mushy.

Turn off heat and divide mixture into lettuce cups.  Serve with soy sauce (optional).  Garnish with green onion tops (I forgot this step in the picture because I gobbled them up rather quickly). To share or not to share, that is the question;)  Enjoy!

Spooky English Muffin Pizza Recipe

Spooky English Muffin Pizza Recipe

English muffin pizzas aren’t revolutionary, but I recently realized I hadn’t made them for my kiddos in years — and they’re still a total hit!.

After school, my hungry crew usually bursts through the door, stares into the open fridge, and dramatically declares, “Mom, there’s nothing to eat!” Meanwhile, snacks are everywhere. So today, instead of pointing them to a granola bar, I handed them a fun kitchen project.

In honor of Halloween, we turned English muffins into ghoulish mini pizzas. I had everything prepped — muffins split, sauce, cheese, and spooky toppings ready — just waiting for my hungry monsters to arrive.

They loved creating their own snacks (and I loved the bonding time). Within minutes, the roaring stopped…and we had delicious, slightly creepy pizzas to show for it!

Here’s what they made:

Ingredients (for each muffin)

• English Muffins, split apart into halves (I used multi-grain...my kiddos didn't notice)

• Tomato or Pizza Sauce (1 Tablespoon (Tbsp)

• 1 teaspoon of Cherchies® Garlic Seasoning (or Cherchies® Basil Pizzazz Seasoning for a stronger flavor).

• A dash of pepper

• Shredded Mozzarella or Mexican Cheese Blend

• Cooked sausage (optional)

• Olives, sliced for eyes (optional)

• Jarred Banana Peppers (optional)

Preparation

Preheat oven to 350 degrees.  Split apart English muffins with a fork.  Assemble the pizzas, starting with the sauce, the cheese, and then the toppings.  Sprinkle with Cherchies® Garlic Seasoning (or Cherchies® Basil Pizzazz).

Bake in the oven for 8-10 minutes, or until the mini pizzas are melty;)

Here's what they look like without the crazy faces!  Enjoy!

Champagne Party Weiner Mummy Recipe

Champagne Party Weiner Mummy Recipe

Cook Time: 10 minutes
Prep Time: 10 minutes
Difficulty: Easy

Originally posted in 2015, but updated with new content and pictures. 

When our children were younger, if it were up to them, they would have eaten hot dogs daily. 

Our children always loved pigs in a blanket for special occasions (mini weiners wrapped in crescent rolls), but for Halloween, it was always fun to "mummify" the hot dogs with crescent rolls and dot the eyes with mustard. 

Our Champagne Mustard not only adorns the eyes of the mummies but is also the preferred dipping sauce for these cuties. For those with a spicier palate, our Hot Banana Pepper Mustard is more your speed.

For this update, we added ketchup to a bowl and swirled in yellow mustard. To make the web, use a toothpick and drag it from the middle to the sides.

This recipe makes for an excellent family bonding time, as it gets the kiddos (young and old) away from the TV or screens and allows them to help in the kitchen and play with their food. (What child or adult doesn't like to play with their food?).

If you're looking for a spooky treat to serve for your next Halloween gathering, consider making these ghoulish hot dog mummies with Cherchies® mustards. It's a great family activity, and the mustards put these hot dogs over the top!

Thanks for stopping by:) Comment below if you have made these adorable mummies. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Here's how we did it!  

Happy Halloween!

Ingredients

• 2 pkg. cocktail weiners (could use regular-sized hot dogs)

• 32 1/2-inch strips of Swiss cheese

• 1 pkg. (8oz.) refrigerated biscuits

• 2 Tablespoons (Tbsp.) poppy seeds (optional)

• 2 Tablespoons (Tbsp) Cherchies®Champagne Mustard (for a spicier version, use Cherchies® Hot Banana Pepper Mustard)

• 2 Tablespoons (Tbsp) melted butter

Preparation

Split each weiner lengthwise.  Put a dab of Champagne Mustard and a strip of cheese into each weiner. Divide each biscuit into quarters and roll each quarter between the palms of your hands to make long strips.

Spiral wrap each strip around the weiner.  Place on a cookie sheet, baste with butter and sprinkle with poppy seeds.  Bake for 10 minutes in a 450-degree oven.

Champagne Party Weiner Mummy Recipe- Pictures from our children’s creations years ago

Baked Blackberry Mustard Wing Recipe

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Baked Blackberry Mustard Wing Recipe

Cook Time: About 40 minutes                           Prep Time:  6-8 hours (for marinade)           Difficulty:  Easy

All my wing aficionados out there here is a wing recipe that will have your guests coming back for more.  

The blackberry preserves in this recipe adds a nice sweetness to the sauce, and our gourmet Cherchies®Champagne Mustard (or Cherchies®Cranberry Mustard) adds that unexpected kick to the wings.

For a spicier wing, try our Cherchies® Hot Banana Pepper Mustard.

This wing recipe is the epitome of "finger-licking good", so make sure you grab plenty of napkins!

Ingredients

• Cherchies® Garlic and Herb No- Salt Seasoning (enough to coat both sides of wings)
• 1 teaspoon (tsp) ground pepper
• 1/2 cup red wine (Merlot- don't forget to pour some extra for yourself:)
• 1/2 cup soy sauce
• 1 Tablespoon (Tbsp)  Cherchies® Champagne Mustard or Cherchies® Cranberry Mustard
• 1 Tablespoon (Tbsp) (more for desired heat level) Sriracha hot sauce
• 1/2 cup balsamic vinegar
• 1 Tablespoon (Tbsp) thyme
• 1/4 cup Cherchies® Seedless Blackberry Preserves

Preparation

For the marinade, in a recloseable plastic bag, add the following: red wine, soy sauce, Champagne Mustard, Sriracha hot sauce, and balsamic vinegar.  Mix together.  Add the chicken to the bag and marinate in the refrigerator for at least 6 hours (overnight...even better). 

After wings have marinated, remove the wings from the plastic bag and generously season both sides of the chicken wings with olive oil, Cherchies® Garlic 'n Herb No-Salt Seasoning and pepper and place the wings in a shallow pan.  Brush chicken with the marinade, reserving remaining marinade for a sauce pan.   

Bake wings at 350 degrees for about 40 minutes or until done (sizzling and "fork tender").  Meanwhile, prepare the glaze.  Add marinade to a saucepan.  Remove 1/2 cup of the marinade and add to a small bowl with 1 teaspoon of cornstarch and mix together.  Add cornstarch mixture back to saucepan.  Add Blackberry Preserves and Thyme to the saucepan.

Bring marinade up to a boil (this is important since the marinade was used with raw chicken), and continue to boil, stirring occasionally, until glaze has reduced in half and thickened (about 15-20 minutes). Baste the wings half way through cooking with the glaze.

When wings are done, feel free to garnish with scallions (chopped green part of green onions), but this is optional.  Pair this recipe with our Strawberry Spinach Salad, and you have yourself a meal!

Oh my goodness, my mouth is already salivating!  Enjoy my wing-loving friends!