Mashed potatoes in my opinion, are the quintessential comfort food. This recipe adds a new "twist" to regular mashed potatoes. In this recipe, we used Cherchies Lem 'n Dill Seasoning to add a nice zing to the potatoes. Another option would be to experiment with some of our other spices. Garlic Potatoes, made with our Cherchies Garlic Seasoning or Garlic 'n Herbs No-Salt Seasoning would be a refreshing substitution. For those who like to "spice things up", our Select Grilling Rub and Seasoning would make the perfect compliment to a Tex-Mex dish.

Ingredients

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8-10 Gold potatoes, peeled and cut in half
10 cups of water, or enough to cover potatoes
1-2 teaspoons (tsp) salt
3 Tablespoons (Tbsp.) Butter
4 oz. Cream Cheese, room temperature
1 Tablespoon (Tbsp), or more to taste Cherchies Lem 'n Dill Seasoning
1/3 cup 1/2 and 1/2 (add more or less for desired consistency)

Preparation

In a large pot, boil potatoes in water with 1-2 teaspoons of salt, until potatoes are fork tender (this means they seem tender when you put a fork into them). Drain potatoes, and while potatoes are still hot, add butter and Lem 'n Dill seasoning (or if you were really organized, you could dip into your premade Cherchies Herbed Butter Recipe). This can either be done right in the pan or in a large bowl.

Add 1/2 and 1/2 (more or less depending on taste...everyone has his or her own consistency preference), and cream cheese. Mix with a mixer until potatoes are light and fluffy.

My mouth is watering...Grab a spoon. Enjoy!

Cherchies Lem'n Dill Mashed Potatoes Recipe

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Egg Salad Stuffed Shells Recipe

March 10, 2015salads, lunchSheri SpalloneComment

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

Ingredients

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16-20 jumbo pasta shells
1/3 cup sour cream
2 Tablespoons (Tbsp.) Cherchies Champagne Mustard (for a spicier version, try our Cherchies Hot Banana Pepper Mustard)
2 Tablespoons (Tbsp.) Cherchies Pretty Peppers, well drained
2 Tablespoons (Tbsp.) capers, drained
3/4 cup chopped celery
3 Tablespoons (Tbsp.) chopped green onions
6 hard boiled eggs, peeled and chopped
Salt and pepper to taste
Cherchies Lime 'n Pepper Seasoning
Bibb Lettuce Washed and separated

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!

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Steak Au Poivre Recipe

February 15, 2015entreesCherchiesComment

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Ingredients

2 lbs. Sirloin steak (3/4" to 1" thick)
2 TBSP. Cherchies Pepper'n Lime No Salt Seasoning or Cherchies Pepper Pizzazz Seasoning
1 1/2 TBSP. butter
1 1/2 TBSP. oil

Sauce

1 TBSP. butter
2 TBSP. minced shallots
1/2 cup beef stock or bouillon
1/3 cup cognac
3 - 4 TBSP. softened butter

Preparation

Dry the steaks on paper towels. Rub and press the No Salt Pepper 'n Lime or Pepper Pizzazz into both sides of the meat. Cover with waxed paper and let stand for at least 1/2 hour on the counter and up to 3 hours in the refrigerator.

Saute the steaks in hot oil and butter over moderately high heat - each side for 3-4 minutes. Remove to a hot plate and keep warm while completing the sauce.

Pour the fat out of the skillet. Add butter and shallots and cook slowly for 1 minute. Pour in the stock or bouillon and boil down rapidly over high heat while scraping up the coagulated cooking juices. Add the cognac and boil rapidly for 1-2 minutes to evaporate the alcohol.

Remove from the heat, swirl in the softened butter, 1/2 a TBSP. at a time.

Pour sauce over the steaks and serve.

Serves 4

Enjoy!

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