Grilled Champagne Balsamic Vegetables Recipe

Cook Time: 20 minutes Marinade Time: 2 hours Difficulty: Easy

It's summer and my garden is exploding with fresh vegetables! With summer grilling season well under way, I wanted take advantage of summer's bounty and share our favorite grilled vegetable recipe, Grilled Champagne Balsamic Vegetables. These vegetables are delicious!!

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I made this easy recipe for our July 4th picnic, and the vegetables were devoured! In fact, they was so well received, I was asked to bring my "grilled veggies" to our next potluck. Imagine that? Vegetables getting a "call back" (sorry, theater terms...another blog).

For this recipe, we used red and green peppers, zucchini, yellow squash, Portabella mushrooms, and vidalia onions, but feel free to substitute your favorite veggies (eggplant, yams, asparagus, etc.)

The secret to this recipe is marinating the vegetables in a tangy Champagne Mustard vinaigrette and grilling the vegetables to a perfect "tender crisp" consistency. This recipe can also be used to roast the veggies in the oven, but if you prefer grill marks and flavor of grilled anything then you must grill these vegetables. And, If you have any leftover veggies, chop them up and use them in omelets, quesadillas, or fried rice the next day! Easy peasy!

Ingredients

2 Tablespoons (Tbsp) Cherchies® Garlic Seasoning (could substitute Cherchies® Garlic and Herb No-Salt Seasoning)
1 teaspoon (tsp) pepper
2 Tablespoons (Tbsp) olive oil
1 1/2 Tablespoons (Tbsp) White Balsamic Vinegar
1 1/2 Tablespoons (Tbsp) Cherchies® Champagne Mustard
2 red peppers, seeds removed, sliced into 1 inch strips
2 green peppers, seeds removed, sliced into 1 inch strips
2 large zucchini, sliced into 1/2 inch slices
2 large yellow squash, sliced into 1/2 inch slices
1 package Baby Portabella Mushrooms
1 vidalia onion, sliced in half

Preparation

Place cut vegetables on two baking sheets. Season the vegetables with Cherchies® Garlic Seasoning (or Cherchies® Garlic & Herbs Seasoning) and pepper. Mix the veggies by hand to ensure the veggies are evenly coated with the seasoning. Set aside.

Prepare the vinaigrette by whisking the olive oil, the Balsamic Vinegar, and the Champagne Mustard in a small bowl. Pour the vinaigrette over the vegetables and once again use your hands to coat the vegetables evenly. Cover with plastic wrap and marinate the vegetables for at least two hours in the refrigerator (I usually marinate overnight).

When vegetables have marinated, turn the grill onto high to heat up, then to medium low once grill is warmed. Place the vegetables on the grill and cook for 4-5 minutes until vegetables have grill marks, then carefully turn over to cook the other side and cook for another 4-5 minutes. These may need to be grilled in batches depending on the size of the grill. Serve warm or at room temperature. Enjoy!

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Best Darn Coleslaw Recipe

July 16, 2016side dishes, saladsSheri Spallone2 Comments

Hands down as the name implies, this recipe is the "Best Darn Coleslaw Recipe". Period. My sister gave me this recipe a few years ago, (I made a couple of tweaks) and it's so good, my kiddos actually eat it. That's right friends, my teenagers are eating cabbage!

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The tang from the vinegar and the sweet kick from the Champagne Mustard marry together well in this delightful coleslaw. I usually try to make recipes from scratch, but because of time constraints, I bought the pre-bagged coleslaw mix instead of shredding the cabbage myself. You are certainly welcome to shred away my friends;)

This recipe is perfect by itself as a side dish, but could be an amazing addition to your favorite pulled pork or sandwich. Bring this coleslaw to your next potluck or picnic, and watch it disappear!

Ingredients

1 small head of cabbage, shredded
1 small head of red cabbage, shredded
1 carrot, skinned and shredded
1 small red onion or large shallot, finely chopped
4 Tablespoons minced fresh Parsley (optional) or Cilantro
2 teaspoons (tsp) salt
1/4 teaspoons (tsp) pepper
1/2 teaspoons (tsp) celery seed
1 1/2 Tablespoons (Tbsp) Cherchies® Champagne Mustard (for a spicier palate, substitute our Hot Banana Pepper Mustard)
1/2 cup half and half or light cream
1 cup Light Mayonnaise
1/2 cup nonfat Greek yogurt
3 Tablespoons (Tbsp) Apple Cider Vinegar
1 Tablespoon (Tbsp) Rice Vinegar

Preparation

This recipe is best if mixed together the night before or early in the day of your event. Finely chop the onions and add them and the coleslaw mix to a medium bowl. Add chopped parsley (I prefer Cilantro) and set aside.

In another bowl, mix together the remaining ingredients. Pour over the cabbage mixture and add just enough of the dressing to wet the slaw and blend the flavors.

You may want to grab some for yourself because this slaw is bound to disappear quickly! Enjoy!

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Herbed Sweet Potato Fries Recipe

April 26, 2016side dishesSheri SpalloneComment

Cook Time: 30 minutes Difficulty: Easy

For years, my Southern mother-in-law tried to incorporate sweet potato casserole into our Thanksgiving and Easter feasts, and every year my family, including my hubby, would politely and inconspicuously push the sweet potato casserole off to the side of their plate. Sneaky family;)

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I actually liked the casserole (score one for the daughter-in-law:). My husband actually said, "There's no way you will get me to like sweet potatoes". Well friends, I LOVE a good challenge like the next person, so guess who won?

I was on a mission, sweet potatoes or bust, so I took a leap of faith again (I often do that with my family and cooking), and made a savory version of this healthy root vegetable...baked sweet potato fries! I used oil, Cherchies® Garlic Seasoning, Thyme, and Rosemary. Delicious!

I was shocked...the fries were devoured by everyone, including dear hubby:) We now have these fries at least once a week. So, make these easy, tasty, savory fries for your family today! Your family will ask for seconds!

Ingredients

2 large sweet potatoes, peeled and sliced into 1/2 inch wedges
2 Tablespoons oil (we tested with Olive Oil)
Cherchies® Garlic Seasoning to coat (can substitute Cherchies® Garlic "n Herbs Seasoning Blend)
1/2 teaspoon (tsp) pepper
1 teaspoon (tsp) Thyme
1 teaspoon (tsp) Rosemary

Preparation

Preheat the oven to 350 degrees. Wash the potatoes with a vegetable brush and warm water. Peel the potatoes and slice into 1/2 wedges.

Drizzle with olive oil, and sprinkle with Cherchies® Garlic Seasoning, pepper, Thyme, and Rosemary. Mix the potatoes by hand to ensure all the potatoes are covered with the oil and the spices. Bake in the oven for 20 minutes or until potatoes are cooked. The potatoes should be crisp on the outside and tender on the inside.

Serve with your favorite burger, our Herbed Corn on the Cob, and our Strawberry Spinach Salad for a complete meal. Enjoy!

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Hot Pepper Baked Beans Recipe

March 31, 2016side dishesSheri SpalloneComment

Cook Time: 60 minutes

Difficulty: Easy

The perfect side dish for any barbeque!

Ingredients

7 pieces bacon, cut into pieces
1 small onion, chopped
1 green or red bell pepper, chopped
1 can (14 - 15 oz. ) black beans
1 can (14 - 15 oz.) Great Northern or Navy Beans
2 cans (14 - 15 oz.) chili beans
1 jar Terrapin Ridge Hot Pepper Bacon Jam

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Preparation

In a large skillet, cook bacon over medium high heat until crispy. Remove bacon and add chopped onion and bell pepper to hot bacon grease. Saute for 5 - 7 minutes until softened. Add beans and jam.

Stir until well combined and simmer on low heat for 30 - 45 minutes. Stir occasionally. This can be transferred to a crockpot and kept on low until ready to serve. Enjoy!

*Note- after sauteing the vegetables, you can throw all the ingredients into a crockpot and cook on low for 6 hours, or high for 4 hours.

Serves 10 - 12 as a side dish