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basil pizzazz

Herbed Antipasto Skewers Recipe

appetizers, snacksSheri SpalloneComment
Herbed Antipasto Skewers Recipe

Herbed Antipasto Skewers Recipe

Today is World Tapas Day. These easy, herbed antipasto skewers are the perfect balance of flavor as a snack or appetizer and are fabulous for celebrating World Tapas Day! They take minutes to prepare, require no cooking, and can be made in advance, making entertaining a breeze.   

Are you unfamiliar with tapas? A tapa (Spanish pronunciation: [ˈtapa]) is an appetizer or snack in Spanish cuisine, and it translates to a small portion of any Spanish food. Often served before a meal, tapas can include many tasty things, from olives and cheese to hams and seafood, cold or hot (https://www.daysoftheyear.com/days/world-tapas-day/-).

Similar to the traditional Spanish tapas ingredients, the classic Italian version (antipasto) is a combination of olives, cheese, artichokes, marinated mushrooms or vegetables, and cured meats, and is the first course of an Italian meal. I chose kalamata and Spanish olives, marinated mozzarella balls, artisan salami, cherry tomatoes, and artichokes. However, any combination of meats and cheeses, cherry peppers, or pepperoncini would also be great. The flavorful vinaigrette, infused with Cherchies® Basil Pizzazz is the pièce de résistance of this appetizer.  

So whether you are celebrating World Tapas Day or are looking for a tasty appetizer or snack with little fuss, consider these herbed antipasto skewers. You will not be disappointed.

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

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Ingredients (Perfect for whatever ingredients you have on hand)

  • Olives- your choice. I usually use a mixture of Kalamata and Spanish Olives

  • Marinated Mozzarella cheese balls (1 inch balls)

  • Cherry Tomatoes

  • Canned artichoke hearts, drained

  • Hard salami, cut into 1 inch chunks

  • Cherchies® Basil Pizzazz

  • Oilve Oil

  • White Balsamic Vinegar

  • Appetizer skewers

Preparation

The beauty of these skewers is they can be prepared in advance. Prepare the ingredients as directed above. For easy assembly, make sure all the ingredients are in place (mise en place). For these skewers, I started with a mozzarella ball, then an olive, cherry tomato, mozzarella ball, and finally the salami as the anchor.

Once the skewers are assembled, line them up on a shallow baking sheet. Drizzle first with the olive oil, then the balsamic vinegar, and then sprinkle the skewers with Cherchies® Basil Pizzazz.

Place in refrigerator for a couple of hours to overnight before you plan to use them. I like to serve them in mini appetizer cups for presentation and ease of cleanup. Or, you could arrange them on a pretty platter. Easy, peasy appetizers, sans the fuss.

Enjoy!

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Rustic Ratatouille Recipe

side dishes, lunch, entreesSheri Spallone2 Comments
Rustic Ratatouille Recipe

Rustic Ratatouille Recipe

Prep Time: 15 minutes

Cook Time: About 2 hours and 30 minutes

Difficulty: Easy

Today’s comforting recipe is an ode to those late summer vegetables, the beginning of Fall, and the late Julia Child. I present to you my version of Ratatouille, a swirly-twirly layered dish of fresh vegetables in a rich piperade (fancy for tomatoes, peppers, and onions) and fragrantly seasoned with thyme, garlic, parsley, Cherchies® Basil Pizzazz, and Cherchies® Garlic Seasoning. This dish is impressive in presentation, and the vibrant colors are also entirely reminiscent of Fall.  

This savory French stew typically uses tomatoes, peppers, zucchini, eggplant, onions, garlic, and herbs and is simmered on the stove. This dish lends to creativity in the kitchen, so taking my inspiration from Julia Child (who layered the vegetables in a savory sauce and baked them in the oven), I created this family-friendly version (sans the eggplant-kiddos and hubby are not fans). I alternated the vegetables into a decorative spiral and baked them in the oven.

Do not be intimidated by what seems to be endless mounds of slicing. This flavorful dish is quite easy, especially if you have a mandolin or a food processor (one of my favorite kitchen appliances ever!). Use vegetables that are similar in size, and feel free to substitute for your liking. As I mentioned, I removed the eggplant and added thinly sliced sweet potatoes and yellow squash.

The result is a fragrantly delicious vegetable casserole that will please even the most discerning guests. It is comfort food in a pan. Serve this easy dish alongside your favorite meat or fish recipes and crusty bread to sop up all the wonderfully tasty juices. Or, nix the meat entirely for a fabulous Meatless Monday meal.

Happy Fall!

Enjoy!

Comment below on how you liked this dish and any substitutions you made! Thank you for stopping by. Come back again!

Sauce (piperade) ingredients- (“Piperade” is fancy for onions, peppers, and tomatoes)

  • 2 Tablespoons (Tbsp) good olive oil

  • 1 medium onion, peeled and chopped

  • 1/2 red pepper, seeds, and ribs removed, chopped

  • 1/2 green pepper, seeds, and ribs removed, chopped

  • 3-4 medium tomatoes, peeled, seeded, and chopped

  • 2 cloves minced garlic

  • 1 Tablespoon (Tbsp) tomato paste

  • 1 teaspoon (tsp) salt

  • 2 sprigs fresh thyme, stems removed and chopped

  • 2 sprigs fresh chopped parsley

  • 1 Tablespoon (Tbsp) Cherchies® Basil Pizzazz Seasoning

  • 1 bay leaf

  • 3/4 cup grated Parmesan cheese

Filling Ingredients (You will want the veggies in this dish to be similar in size, as it makes for a pretty presentation, and the cooking time will be similar)

  • 2 small sweet potatoes, washed, peeled, and thinly sliced* (you can leave the skins on if you prefer. Make sure to wash thoroughly.)

  • 1 medium or 2 small yellow squash (pick ones that are similar in size), washed and thinly sliced*

  • 1 zucchini, washed and thinly sliced*

  • 3 or 4 medium tomatoes, thinly sliced

  • 1 teaspoon (tsp) Cherchies® Garlic Seasoning

  • 1/2 teaspoon (tsp) ground pepper

Preparation

  • Heat the oven to 275 degrees. Chop the onions, peppers, and tomatoes (reserving the juices) before cooking. (You may want to put the tomatoes into a bowl with the juices to cut down on the mess.)

  • Combine oil and chopped onions in a medium skillet. Cook over low heat until onions are translucent.

  • Add peppers, garlic, and tomatoes and juice. Stir and simmer until the peppers are soft. Add salt, tomato paste, thyme, parsley, Cherchies® Basil Pizzazz, and bay leaf to the skillet. Simmer on low for 10-15 minutes. Remove from heat when finished. Add the cheese, stir, and set aside to cool.

While the piperade (sauce) simmers, prepare the filling. Using a food processor, a mandolin, or sharp knife, slice the squash, zucchini, and sweet potato. The tomatoes didn’t slice well in my food processor, so I sliced them thinly with a sharp knife. You could use a mandolin for the tomatoes if you prefer. Place sweet potatoes in a bowl of cold water and set the rest of the vegetables aside.

After the sauce has cooled, pour into a blender and puree until desired consistency. If the liquid is still hot, make sure to cover with a towel so the blender does not explode from the hot liquids. (If you have a Blentec blender (or a blender that can can handle hot foods)), there is no need to let the sauce cool beforehand.

Pour half of the sauce (piperade) into the bottom of a shallow baking pan. Arrange the vegetables, alternating them as you go, into a spiral. Repeat until the pan is full. I prefer to use a round baking dish for presentation, but you can easily use a rectangular pan. You decide!

Season the vegetables with Cherchies® Garlic Seasoning and pepper. Drizzle the remaining piperade over the vegetables. Cover pan with foil and bake until vegetables are tender (about 1 and a half hours, or when easily cut by a knife). Uncover the vegetables and bake for another 30 minutes until vegetables are slightly golden. Serve warm.

Enjoy this beautiful savory dish with your favorite meat or seafood and some bread to sop up the delicious juices.

Rustic Ratatouille Recipe

Rustic Ratatouille Recipe





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20 Sweet & Savory Compound Butter Recipes

glaze marinade & sauce, grillingSheri Spallone6 Comments
20 Sweet & Savory Compound Butter Recipes

20 Sweet & Savory Compound Butter Recipes

So what is “churning” in our kitchen today? Compound butter! If you have never made compound butter, then you are missing out! Compound butter is a cinch to make, and it adds a rich finish to pretty much everything, meats, seafood, bread, vegetables, pancakes, waffles, and so much more. We wanted to share 20 of our favorite compound butter combinations below (using, you guessed it, Cherchies® products) and directions on how to make them.

So what exactly is compound butter? It is softened butter infused with sweet or savory ingredients. The possibilities are endless for what can go into butter-herbs, cheese, fruit, mustard, spices, jams, fruit, bacon, etc. Talk about a blank canvas!

Sweet compound butter pairs well with scones, rolls, pancakes, waffles, biscuits, croissants, etc., whereas savory compound butter is better with meats, seafood, bread, vegetables, popcorn, and pasta. And sometimes, the sweet and savory are paired together to create something unusually delicious, such as Blackberry Preserves, Champagne Mustard, and butter.

Compound butter is perfect for holidays and parties or anytime you feel fancy, but it also makes an ideal gift for the food-lover in your life. Wrap it up or spread the love into a pretty bowl or container, and voila, an instant homemade gift!

So what are you waiting for? Mix up your favorite Cherchies® products today and make tasty compound butter. You will not be disappointed! Comment below and let us know your favorite combinations or if you have a new mix to share. Have fun!

Enjoy!

Sweet Compound butters- Use on scones, rolls, pancakes, waffles, French Toast, biscuits, corn bread, croissants, and toasted bagels.

  • Fig, cinnamon, and honey butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Fig Preserves with Cinnamon, and 1 Tablespoon honey.

  • Strawberry honey butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Strawberry Butter Spread, and 1 Tablespoon honey.

  • Cranberry Butter with Champagne- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Cranberry Preserves with Champagne, and 1 teaspoon (tsp) orange zest.

  • Blackberry Bourbon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Seedless Preserves, 2 teaspoons (tsp) honey, and 2 teaspoons (tsp) Bourbon (optional).

  • Cherry Vanilla Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Cherry Butter Spread, and 1 teaspoon (tsp) vanilla.

  • Apple Cinnamon Honey Butter- Combine 1/2 c. butter (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Apple Butter Spread, and 1 Tablespoon honey.

  • Strawberry Lemon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Strawberry Butter Spread, and 1 Tablespoon (Tbsp.) lemon zest.

  • Blackberry Lemon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Preserves, and 1 Tablespoon (Tbsp.) lemon zest.

Savory Compound Butters- Add to meats, seafood, breads, vegetables, popcorn, and pasta.

Here is how it is done

Soften Butter

It all starts with this key ingredient...butter! Make sure to use unsalted butter so you can control the salt, unless directed otherwise. Allow the butter to come to room temperature. I usually leave the butter out on my counter for a couple of hours, but some sources suggest cutting the butter into chunks and setting aside.

Mix

Once the butter is softened, combine the desired ingredients in a bowl with a whisk, rubber spatula, or a hand mixer. I will often soften several sticks of butter and divide them into ramekins so I can make several flavors.

Chill
Once the butter is in your desired container, chill the butter in the refrigerator for a couple of hours. The butter should be nice and firm when it is ready. Experiment and have fun!

  • Cylinder/log- Turn the mixture out onto a long sheet of plastic wrap, aluminum foil, or parchment paper. Use the wrap/foil to roll the butter into a cylinder. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. Once the butter has chilled, slice the butter into discs or “coins” as some like to say.

  • Bowl- For a more rustic presentation, spread the butter into a pretty bowl or container. Presented this way would make perfect gifts.

  • Shape it- Spread the butter on a baking sheet and once it is chilled, use cookie cutters to create festive shapes OR spread the butter into plastic candy molds before chilling.

Up the coolness factor at your next family gathering or party and make these tasty compound butters today.

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Lemon Tomato Basil Cod Recipe

entrees, lunchSheri SpalloneComment
Lemon Tomato Basil Cod Recipe

Lemon Tomato Basil Cod Recipe

Cooking Time:  25 Minutes
Difficulty:  Easy

Happy Summer everyone!  For those who grow vegetables in the Summer, your tomatoes may be about ready for harvest!  If so, why not make the best of Summer's bounty with this easy, flavorful cod recipe, bursting with juicy, ripe tomatoes, fresh basil, and smothered in a delicate, lemony basil sauce.  Delicious!

Summer calls for lazier days and easier menus with fresh, flavorful ingredients.  This recipe (adapted from bakerbynature.com) featuring Cherchies® Garlic Seasoning and Cherchies® Basil Pizzazz, is a recipe we're sure your entire family will love.  It is also perfect for summer entertaining!

Share a photo of your finished product on Instagram or Facebook, and let us know your thoughts below!   Thank you for stopping by!

Ingredients  
Adapted from Baker by Nature

For the White Wine Sauce

  • 2 Tablespoons (Tbsp) olive oil
  • 1/2 teaspoon (tsp) crushed red pepper flakes
  • 2 large cloves garlic, finely minced
  • 1 pint multi-colored (red, yellow, orange) cherry tomatoes (red cherry tomatoes perfectly fine if can't find), sliced in half
  • 2 Tablespoons (Tbsp) fresh lemon juice
  • 1/2 teaspoon (tsp) fresh lemon zest
  • 1/4 teaspoon (tsp) Cherchies Basil Pizzazz
  • 1/4 cup white wine
  • 2 Tablespoons (tbsp) butter

For the fish

  • 2 Tablespoons (Tbsp) olive oil
  • 1 and a 1/2 pounds fresh cod, cut into 4 fillets
  • Cherchies Garlic Seasoning and pepper to taste
  • 1/4 cup fresh basil, finely chopped (for garnish)

Preparation

For the Sauce:

In a large pan, heat oil over medium heat. Add the crushed red pepper flakes and garlic and saute for 1 minute.  Add the halved cherry tomatoes and cook, stirring occasionally, for about 9 to 12 minutes.  Tomatoes should be soft, but still should retain their shape.  Add in the white wine, stir, and allow the mixture to come to a simmer. Stir in Cherchies® Basil Pizzazz, lemon juice, lemon zest, and butter, and cook for 2 minutes. Transfer the sauce and tomatoes into a bowl and set aside temporarily.

For the Fish:

Using the same pan, heat the oil over medium heat. Season both sides of cod with Cherchies® Garlic Seasoning and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully turn the cod over and continue cooking for another 5 minutes, or until it's cooked through.  Add in the tomatoes and the sauce to the pan and heat for a minute with the cod.

Serve the cod immediately and pour the sauce over the fish.  Garnish with chopped basil and lemon wedges for a beautiful presentation.  Serve this recipe with our Strawberry Spinach Salad and sop up the sauce with The Best Darn Garlic Bread Recipe.

Enjoy!

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