Tuna Pinwheel Recipe

My mom used to make these all the time when my sister and I were growing up.  This recipe was from an old Betty Crocker cookbook (remember those?)  She would bring these pinwheels to our neighborhood parties, and they disappeared quickly. It's funny how tuna salad, presented in these tasty buttery bites, could be addictive.  Of course, I took mom's recipe and tweaked it with a hint of Cherchies® Champagne Mustard and some with our Cherchies® Hot Banana Pepper Mustard.

The true test was trying them on our children, our favorite "taster-testers" (their word for themselves as they were growing up).  They have come a long way in trying new things over the years, but tuna is not their favorite. I made these delicious morsels just in time for their after-school snack.   To my delight, they loved them; they were devoured in minutes, even the ones I brushed with our spicier Hot Banana Pepper Mustard!! 

This recipe would make the perfect tasty appetizer or afternoon snack, but save some for yourself because they will disappear quickly. 

Thanks for stopping by:) Comment below if you have made this tasty recipe. Return for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients 

• 1 can (6 1/2 oz.) white tuna, drained and flaked

• 1/2 cup mayonnaise

• 1/2 cup finely chopped celery

• 1 Tablespoons (Tbsp.) sweet pickle relish, drained

• 1/2 teaspoon (tsp) dry mustard

• 1 teaspoon (tsp) Cherchies® Champagne Mustard (or for a spicier palate, try our Cherchies® Hot Banana Pepper Mustard

• 20 slices square sandwich bread, crusts removed

• 4 Tablespoons (Tbsp.) melted butter

• Paprika

Preparation   
Carefully remove the crusts from the bread with a knife.  In a medium bowl, combine the tuna with the remaining 5 ingredients.  

For easy clean-up, place a sheet of parchment paper over a baking sheet.  Line the slices of bread on the baking sheet.  Thinly brush each slice of bread with half of the melted butter, reserving the other half.  Spread each slice with tuna salad.  (This time, I spread a few slices with our Hot Banana Pepper Mustard to see how they would turn out).

Roll each slice like a jelly roll and place three toothpicks into the bread to secure. Slice each tuna roll into 3 pinwheels.  

When ready to serve, brush the pinwheels with the remaining melted butter, sprinkle lightly with paprika, and broil the pinwheels until lightly toasted.  Makes about 60 pinwheels.

Remove these delicious morsels from the oven and serve immediately.  Enjoy!

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Tex-Mex Burger Recipe

Tex-Mex Burger Recipe

Burger lovers, be prepared to be blown away! This Tex-Mex burger recipe is a force to be reckoned with. It hits all the flavor notes: sweet, spicy, and smoky, all wrapped up in one lip-smacking package!

Sparked by a leftover jar of our delectable Black Bean and Corn Salsa, I created a burger recipe that would leave our taste buds in awe. And boy, did it deliver! This burger was a hit with our family, leaving us all craving more. Can you almost taste it? 

Don't underestimate the power of freshly ground meat in this burger. It's a game-changer. A few years ago, our friends introduced us to the world of homemade ground meat, and it revolutionized our burgers. This step is crucial whether you ask your butcher to do it or grind it at home. We invested in a food grinder attachment for our mixer, but there are other options available if you don't have one.  

Seriously consider adding this palate-tantalizing recipe to your favorites. You will not be disappointed, and your family will thank you! These would also make rockin' sliders for your Game Day menu, everything the same, except smaller. 

For a complete meal, serve these burgers with our Cilantro Lime Corn on the Cob, Herbed Sweet Potato Fries, and Best Darn Coleslaw. 

Thanks for stopping by! Comment below if you've tried this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

Ingredients

• 1 lb. ground beef (we used freshly ground sirloin and chuck roast with good marbling-ask the butcher to ground for you at the grocery store, or grind your own)

• 1 egg, beaten

• 2 Tablespoons (Tbsp.) Cherchies® Select Grilling Rub & Seasoning Blend (or Cherchies® Chardonnay Lime & Cilantro Seasoning Blend)

• 1 teaspoon (tsp) Worcestershire sauce

• 1/2 onion, sliced into 1/2 inch slices

• Chardonnay Guacamole Recipe (or your favorite guacamole recipe)

• 4 slices of Monterey Jack cheese

• 4 rolls of your choice, sliced in half

• Romaine lettuce

• 1/2 cup Cherchies® Black Bean & Corn Salsa

• 1/4 cup mayo, mixed with one chipotle pepper in adobo sauce. (These can usually be found in the ethnic section of your grocery store)

Preparation

Using a food processor, mix the mayonnaise with one chipotle pepper in adobo sauce. Set aside.

If grinding your own meat, cut the meat into 1-inch strips or pieces.  Grind the meat with a meat grinder into a large bowl (you can certainly use store-bought ground meat).  Add the egg, Cherchies® Grilling Rub & Seasoning Blend, and Worcestershire sauce to the meat.  Mix until just incorporated (meat tends to toughen up the more it is handled).  Divide the meat into 4 equal portions (more if you would like smaller burgers).    

Lightly oil the grill with cooking spray or oil.  Turn the grill onto high, then low after a few minutes. Make an indent in the center of the burgers.  This allows the burger to cook evenly.

Grill burgers for about 4-6 minutes on each side, depending on your "pink preference".  Add the cheese to the burgers the last couple of minutes of cooking.  Lightly toast the rolls either for a few minutes on the grill or broil for a few minutes in the oven.  

Now the fun part, building this beautiful tasty burger!  Arrange the rolls on a tray or plate.  Spread about 1 Tablespoon of the chipotle mayo mixture onto one roll half.  

Next add the Chardonnay Guacamole to the other half to the other half, followed by a slice of onion.

Add the lettuce to the aioli half and the burger to the guacamole half, and dollop the burger with about 1 Tablespoon of Cherchies Black Bean & Corn Salsa.  Place the lettuce half over the burger, pierce the burger with a large pick, and wait for it...

A juicy, mind-blowing, flavorful, Tex-Mex burger!   Grab some napkins and enjoy!

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Tex-Mex Burger Recipe

Yum!

Black Bean and Corn Breakfast Burrito Recipe

Black Bean & Corn Breakfast Burrito Recipe

We always love it when customers give us recipe ideas using our gourmet products. Thank you, Emily, from El Paso, TX, for sharing this Tasty breakfast burrito idea featuring Cherchies® Black Bean & Corn Salsa (a robust, tangy salsa with the perfect blend of black beans, corn, and savory seasonings). 

In honor of Emily, we created this flavorful, quick, and easy Southwest breakfast burrito recipe. It features leftover chicken and potatoes, Cherchies® Black Bean & Corn Salsa, cheese, and Cherchies® Select Grilling Rub & Seasoning Blend. This recipe is versatile; you can use whatever leftovers you have in your refrigerator. 

This breakfast burrito recipe is for a single serving, but you could easily make these burritos in masses and freeze them for a quick on-the-go breakfast or dinner (yes, breakfast for dinner). 

So, purchase a jar of our tasty Black Bean & Corn Salsa today, and make these easy, flavorful burritos in minutes! You will not be disappointed.

Comment below if you have tried this recipe. We would love to hear from you. As always, thank you for stopping by!  

Ingredients (per breakfast burrito)

• 1 10-inch flour tortilla

• 1 Tablespoon (Tbsp) of Olive oil

• 2 eggs

• 1 Tablespoon (Tbsp) Half & Half

• 1/2 teaspoon (tsp) Cherchies® Select Grilling Rub & Seasoning Blend

• 1/4 cup Shredded Mexican Cheese Blend (Monterey Jack and Cheddar)

• 1/4 cup Cherchies Black Bean & Corn Salsa

• 1 small cooked potato, chopped

• 1/4 cup rotisserie or leftover chicken, chopped (optional)

Preparation

Dice the cooked potato.  Here we used a leftover baked potato.  If you don't have leftover potatoes, simply wash and pat dry a small potato and prick the potato a couple of times with a fork.  Wrap the potato in a paper towel and cook in the microwave for a few minutes until the potato is soft to the touch.

In a small bowl, mix the eggs, half & half, and Cherchies® Select Grilling Rub & Seasoning Blend.  Turn on the stove to low heat.  Place a skillet on the stove or cooktop and add the olive oil.  Allow the skillet to heat for a few minutes and add the eggs and potato.  Cook the eggs and potato, stirring occasionally until the eggs are cooked.  (For extra protein, we had leftover chicken and added it to the egg/potato mixture, but this is completely optional).  

Assemble the burrito.  On a tortilla, spread the Cherchies® Black Bean & Corn Salsa down the middle of the tortilla.  Next, add the egg mixture over the salsa, followed by the cheese.

Fold up all sides of the tortilla, beginning with the ends closest to the egg filling.  

Slice the burrito in half and Enjoy!

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Black Bean & Corn Breakfast Burrito Recipe

Southwest Stuffed Sweet Potato Recipe

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Southwest Stuffed Sweet Potato Recipe

Cook Time: 15 Minutes

Difficulty:  Easy

I hope everyone had a wonderful Thanksgiving. My favorite part about Thanksgiving and the holidays is spending precious moments with family and friends, but my second favorite?  The leftovers!

Leftovers are kind of my thing!  For years, I have prided myself on transforming last night's dinner into tonight's masterpiece, a skill that most likely developed from having picky eaters at the dinner table and not wanting to waste food.

For this recipe, I used leftover Thanksgiving turkey and sweet potatoes, our NEW Cherchies® Black Bean & Corn Salsa, cheese, a sprinkle of this and a dollop of that and voila, a fabulous stuffed sweet potato emerged, bursting with sweet and tangy Southwestern goodness. 

This recipe is the "bomb" (Sorry, dating myself), it's healthy, it's full of flavor, it's the perfect quick and easy meal, and It's a recipe you need to add to your favorites now!  Serve these potatoes with our Homemade Applesauce and a salad for a complete meal!  

What's your favorite use of Thanksgiving leftovers?  We would love to hear from you!

Ingredients  

• 4 medium sweet potatoes
• Cherchies® Chardonnay Lime & Cilantro Seasoning Blend
• 1 cup Cherchies® Black Bean & Corn Salsa
• 2 cups leftover cooked turkey or chicken, chopped (optional)
• 1 cup of Shredded Mexican Cheese Blend (Cheddar and Monterey Jack)
• Sour cream (optional)

Preparation  

Chop the cooked turkey or chicken and set aside.  Rinse, wash, and pat dry the sweet potatoes.  Keeping the skin on, prick each potato several times with a fork.  Wrap each potato in a paper towel and Microwave until potatoes are soft to the touch.  You may certainly bake the potatoes in a 350 degree oven until the potatoes are soft to the touch (usually about a half hour), but I cheated and used the microwave:)

Once the potatoes are soft, it's time to assemble.   With a sharp knife, cut a slit into each potato and gently pry open.  Use a fork to loosen some of the sweet potato.   Sprinkle each potato with about 1/4 teaspoon (tsp) of Cherchies® Chardonnay Lime & Cilantro Seasoning Blend.

Turn the oven onto Broil.   Place 1/2 cup of the turkey or chicken in each potato and mix slightly.  Next add 1/4 cup of Cherchies® Black Bean & Corn Salsa to the potato, then sprinkle 1/4 cup of cheese over the potato.  Sprinkle an additional Cherchies® Chardonnay Lime & Cilantro Seasoning Blend over each potato.  

Place the potatoes on a baking sheet and broil on high until the cheese has melted (about 10 minutes).   And here you go, easy, cheesy, healthy, robust, Southwest Stuffed Sweet Potatoes!  Enjoy!