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Chicken and Roasted Pineapple Burrito Recipe

Sheri SpalloneComment

Cook Time:  60 minutes  Difficulty:  Easy

Stewed chicken is used to create delicious lunch or dinner.  You could easily substitute cooked Rotisserie chicken if you're short on time.  Serve this dish with Pepper Jam Grilled Pineapple and our Strawberry Spinach Salad for a complete meal.

Enjoy!

Ingredients

Preparation

In a large pot, put the chicken, 1 whole onion and large pinch of salt and and pepper and cover with cold water.  Bring the pot to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour. Remove the chicken and allow it to cool.  When the chicken is cool enough to handle, remove the meat, discarding the bones and skin. If you are using breasts instead of a whole chicken, cube the chicken.

Wrap the tortillas in a damp towel and microwave for 45 seconds or until warm and pliable. Heat the beans in a small pot over low heat. Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the Terrapin Ridge Farms Roasted Pineapple & Habanero Sauce. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining sauce.

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Wasabi Turkey Burger Recipe

Sheri SpalloneComment

Who doesn't love burgers?  This recipe is perfect with ground turkey or ground salmon.  Kick it up a notch with a squeeze of Hot Wasabi Garnishing Squeeze and take these burgers to the next the next level.

Your taste buds will sing!

Ingredients

  • 1 lb. Ground Salmon or Turkey

  • 2 cloves Garlic, peeled and chopped finely

  • 2 scallions, chopped

  • 1 teaspoons (tsp) Cilantro

  • 2 teaspoons (tsp) Soy Sauce

  • ¼ bottle Terrapin Ridge Hot Wasabi Garnishing Squeeze

  • Cracked black pepper to taste

  • 8 slices sourdough bread, toasted

  • ¼ cup Mayonnaise

  • 4 slices Red onion, thinly sliced

  • 1 Avocado, peeled, pitted and sliced

  • 1 cup sprouts or arugula

  • 4 slices of tomato


Mix together the first seven ingredients, shape into four patties and grill, broil, or pan fry, turning once every five minutes on each side or until just cooked.

Toast sourdough bread. Top four slices of toast with Mayonnaise (optional), sprouts or arugula, onion, avocado and tomato. Place the burgers on top, and top with the remaining toast. Makes 4 burgers.

Enjoy!

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Chipotle Beef 'n Mac Recipe

entreesSheri SpalloneComment

Chipotle Beef 'n Mac Recipe

Move over Beefaroni, there's a new kid in town, Chipotle Beef 'n Mac, Beefaroni's spicy cousin! This recipe is the grown up version of a childhood favorite.

Want to know a secret?  I was a terrible cook when I first got married.  I could bake, but dinner was a challenge:)  Funny to think that the only thing I could cook well when I first got married was Beefaroni by Hamburger Helper (shameful, I know).  I think it was called Cheeseburger Macaroni.   

Thank goodness my hubby was patient and did most of the cooking (must have been the honeymoon phase).  Boy, times have changed!  

Things sure have changed.  I now challenge my family constantly with my culinary creations, and decided to give them a break this time and made something I knew they loved, homemade Beefaroni, except with a twist, a spicy version (I didn't let them off that easy).  

Ingredients

Preparation

Cook macaroni and set aside.  In a large pot, season the ground beef with salt, pepper, Cherchies® Garlic 'n Herbs Seasoning Blend, Minor's Beef Base and begin to brown.  Add the onions and continue to brown the beef and cook onions until onions are translucent.  Mix in the tomato soup and water and simmer for 3-4 minutes.  

Add the Spicy Chipotle Garnishing Sauce a few tablespoons at a time until you have reached your desired level of spiciness.  Add the cheddar cheese and stir.  Finally, add the cooked macaroni pasta and into the meat mixture, mix together well and cook for 2 – 3 minutes.  

Serve with a side salad, Cherchies® Parmesan Pepper Knots, and Homemade Applesauce for a complete and delicious meal.  Enjoy!

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Salmon Niçoise With Champagne Herb Vinaigrette Recipe

salads, lunch, entreesSheri SpalloneComment
Salmon Niçoise Salad Recipe With Champagne Herb Vinaigrette Dressing

Salmon Niçoise Salad Recipe With Champagne Herb Vinaigrette Dressing

Cooking Time: About 30 minutes  

Difficulty:  Easy

Serves: 2

If you are looking for a delightfully tasty salad to add to your recipe collection, try this Niçoise salad or "Salade Niçoise" (pronounced "nee-swaz", from Nice, France). It is a French "composed" salad with skillfully arranged ingredients on a plate. It is a classic salad that appeals to most because it's typically composed of tomatoes, olives, anchovies, potatoes, hard-boiled eggs, green beans, and a protein, such as fresh tuna.  

Our take on this classic salad uses salmon, leftover asparagus, eggs, olives, canned artichokes, red onion for color, etc. (pretty much whatever we had on hand at the time).

The salmon was cooked the day before with lemon, a dash of pepper, Cherchies® Garlic Seasoning, and flaked with a fork. We also boiled the potato and egg the day before, so assembly the next day was easy peasy.

The Pièce De Résistance of this salad is The Champagne Tarragon Vinaigrette, featuring Cherchies® Champagne Mustard, which married this divine salad's flavors together. 

Not only is this refreshing salad a must-have addition to your recipe repertoire, but It's also a fabulous brunch, lunch, or dinner option. You have to try it! It is so yummy.

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

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Enjoy!

Ingredients

  • Approximately 1 cup of a combination of Romaine and Bibb Lettuce (you can tear or arrange as a base)

  • Cooked salmon

  • 1 potato, baked and sliced

  • 1 can of artichoke hearts, drained and sliced in half

  • 1 hard-boiled egg, peeled and sliced

  • Asparagus (or could use green beans), boiled for 3 minutes

  • 1/2 cup olives (black and green)

  • 1/2 small red onion, sliced thinly

  • 1 green onion (green part only), chopped

  • Salt and Pepper to taste

Champagne Tarragon Vinaigrette  (increase amounts according to guest totals)

Preparation

Tear the lettuce into pieces and place on a plate (Here we kept the leaves in tact for a pretty presentation).  Season lightly with salt and pepper.  Slice the artichokes, the egg (you could easily use a knife.  I used an egg slicer)...

The onion, the potato, and the green onion.

Now, it's time to artfully assemble this delicious salad.   This isn't necessary but it makes for a pretty presentation, especially if serving to guests.  Arrange the sliced egg, the potato, olives, the cooked asparagus...

The onion, the cooked salmon, and sprinkle the salad with chopped green onions on top, because it's pretty:)

Mix the vinaigrette ingredients together in a small bowl, and drizzle over salad when you're ready to serve.  Wait for it...

Volia!  Salmon Niçoise Salad with Champagne Tarragon Vinaigrette!  Bon Appétit.

Salmon Nicoise With Champagne Herb Vinaigrette Recipe

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