Cherchies Blog

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Cajun Cornbread Recipe

breakfast, side dishes, gluten freeSheri SpalloneComment
Cajun Cornbread Recipe

Cajun Cornbread Recipe

Cook Time: 20-25 Minutes                             Difficulty:  Easy

No matter how you slice it, moist, flavorful sweet cornbread is undeniably one of the best and most versatile side dishes, because, it goes with just about anything, chili, soups, casseroles, Mexican, Southern or Cajun dishes, and so much more. With so many variations of cornbread out there, this spicier version may soon become your new favorite.

Our family goes nuts over this recipe, simply because it is awesome, but with a husband, two teenagers, and a young adult, this cornbread disappears as quickly as it comes out of the oven, so I usually need to make a double batch.  

This time, I wanted to create a Cajun version, so I snuck in our NEW Cajun Seasoning and our Pretty Hot Peppers, sweet green peppers with a little kick, a sure no-no for our middle child, Nicholas, who usually runs for the hills at the mention of peppers.  

So why would I even tamper with my family's precious cornbread recipe? That is what I do, I experiment and challenge my family's palate and watch their faces contort as I serve them something new (which is quite often). I find it quite humorous, but I am confident in most situations that my family will enjoy my creations.  When I was their age, I would never have been that accepting as a teenager, but our kiddos politely abide by the "One-Bite Rule" we have in our family.  They don't have to like what I make, but they have to at least try it!  Luckily, this recipe was a success. They liked the subtle spicier version almost as much as the original version, and it too was gobbled up. 

So, if you are looking to spice things up, this version of my family's favorite cornbread recipe is perfect for even the most discerning family members. It complements most dishes and will soon become your favorite cornbread as well.  Serve this cornbread with our Slow Cooker Peach BBQ Pork Recipe and our Best Darn Coleslaw Recipe for a complete meal.

Thank you for stopping by!

*Note-This recipe was adapted from Indian Head Brand Cornmeal.

Ingredients

  • 1 cup of yellow corn meal (we used Indian Head Stone Ground Yellow Cornmeal).  
  • 1 cup all purpose flour (to make it gluten free, substitute your favorite gluten free all-purpose flour)
  • 1/2 cup sugar
  • 3 teaspoons (tsp.) baking powder
  • 1-2 teaspoons (tsp) Cherchies® Cajun Seasoning
  • 1/2 cup oil
  • 2/3 cup milk
  • 2 eggs, lightly beaten
  • 1 jar of Cherchies® Pretty Hot Peppers, drained

Preparaton

Preheat the oven to 400 degrees.  In a medium bowl, mix together the corn meal, flour, sugar, baking powder, and Cherchies Cajun Seasoning.  In a separate small bowl, beat the eggs and add the oil and milk.  Mix.

Add the egg mixture to the dry ingredients and add the Cherchies Pretty Hot Peppers.  Mix to combine.

 Pour the cornbread mixture into a greased 8x8 baking dish. and bake for 20-25 minutes, or until golden brown.

Enjoy!

Cajun Cornbread Recipe

Cajun Cornbread Recipe

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Blackberry Champagne Salmon Recipe

entrees, glaze marinade & sauce, lunch, gluten freeSheri SpalloneComment
Blackberry Champagne Salmon Recipe

Blackberry Champagne Salmon Recipe

This salmon recipe is probably the most delicious salmon recipe I have ever made; salmon with a blackberry champagne mustard glaze.  Awesome! 

I failed to mention this recipe is extremely easy.  Just my speed, "easy and elegant".  The best part, my family LOVED it.  They didn't even need the "one bite rule" enforced.  

Ingredients

Preparation

Preheat oven to 350 degrees.  Line a baking pan with parchment paper.  Sprinkle salmon with Cherchies® Garlic Seasoning and pepper.  Divide the butter into Tablespoon (Tbsp) portions and place on salmon a few inches apart.  

Meanwhile, in a small bowl, mix together Cherchies® Champagne Mustard and Cherchies® Blackberry Preserves until blended.  Slather the mixture over the salmon.  Bake the salmon in the oven for 20 minutes, or until salmon is cooked through (breaks apart easily with a fork).

Serve with your favorite salad.  Enjoy!

Blackberry Champagne Salmon Recipe

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Balsamic Garlic & Herb Brie Recipe

appetizers, gluten freeSheri SpalloneComment

Unexpected company coming over?  Grab a jar of Balsamic Garlic Herb Jam, a round of Brie cheese, pop the mixture in the oven, and in a few minutes, you'll have a delicious appetizer or snack.

Ingredients

Carefully slice off top rind of brie.  Place in an oven safe dish.  Pour 1/3 jar of Balsamic Garlic & Herb Jam over top of brie cheese. Place in 350° oven and cook until brie begins to get warm and melt. Serve with crusty bread, crackers or apple & pear slices.

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Peachy Sweet and Sour Chicken Recipe

entrees, gluten free, leftoversSheri SpalloneComment

Peachy Sweet and Sour Chicken Recipe

Cook Time:  30 minutes

Difficulty:  Easy

As a busy mom of three, weeknights are often hectic with homework, after school activities, etc., and dinnertime can be quite challenging.  I love when a recipe comes together, sometimes out of necessity.   It all started with a jar of Cherchies® Vidalia Onion Peach Salsa

I'm not a fan of wasting food, in fact, I'm known for turning yesterday's leftovers (my children are leftover snobs...maybe it's the word "leftovers") into tonight's masterpiece .

I had a plethora of peppers (not exactly my children's favorite vegetable) left over from New Year's and wanted to create something quick, easy, and delicious.  I figured if I disguised the peppers in a tasty sauce (my family loves our peach salsa), they'd eat them.  It worked (they even ate the peppers!)  I added chicken to the peach salsa sauce, served it over rice, and presto, dinner was ready in 30 minutes.

So grab a jar of Cherchies® Vidalia Onion Peach Salsa, a deliciously spiced and perfectly balanced sweet and savory condiment, and turn dinner into a flavor packed, quick and easy dish.  You family may even eat their peppers...and ask for seconds (gasp!  Mine did).

Ingredients

  • 1 package of chicken breasts, chopped into 1 inch chunks
  • 1 red, yellow, and green pepper, roughly chopped (I had some orange peppers leftover, so I added them)
  • 1 small onion, roughly chopped
  • 1 Tablespoon (Tbsp)  Cherchies® Garlic Seasoning (Could substitute Cherchies® No-Salt Garlic and Herbs Seasoning)
  • 1/2 teaspoon (tsp) pepper
  • 2 Tablespoons (Tbsp) Olive oil (Could use coconut oil)
  • 1 Tablespoon butter
  • 1 jar of Cherchies® Vidalia Onion Peach Salsa
  • 1 Tablespoon (Tbsp) soy sauce
  • 1 Tablespoon (Tbsp) cornstarch
  • several drops of hot sauce (to taste)
  • 2 Tablespoons (Tbsp) Orange juice
  • 1/2 teaspoon (tsp)  chicken bouillon (we used Minor's Chicken base -Gluten free)
  • 2 cups cooked rice (optional- I snuck in brown rice 2:1 for my family...they didn't even flinch)

Preparation

Roughly chop the peppers and onion.  Set aside.

Dice chicken into 1 inch chunks. Place chicken chunks into a large bowl and season chicken with Cherchies® Garlic Seasoning and pepper, mixing to ensure all the chicken is coated.  Wash the bowl.

Turn stove onto medium, add 1 Tablespoon of olive oil to a large skillet, and cook the chicken until almost cooked through (20 minutes or less depending on size of chicken chunks). Turn off stove and return chicken to bowl.  Set aside.  

In same skillet, turn stove back onto medium and add onions and peppers.  Cook until peppers and onions are soft and onions are translucent.  Add butter to pan.  

Add salsa, soy sauce, hot sauce, bouillon, and orange juice.  Stir to combine.  Return chicken to pan with vegetables.  Sprinkle on cornstarch.  Stir and cook for a couple more minutes.  Mixture will thicken.  

Serve over rice.  (chia̍h hok) - Eat well, enjoy good food!

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