Cherchies Blog

chardonnay lime cilantro seasoning

Chardonnay Lime & Cilantro Rice Recipe

leftovers, side dishesSheri SpalloneComment
Chardonnay Lime & Cilantro Rice Recipe

Chardonnay Lime & Cilantro Rice Recipe

Add some zing to Mexican Night or Taco Tuesday with this easy-to-make Chardonnay Lime & Cilantro Rice Recipe.

"Mexican Night" (tacos, burritos, quesadillas, etc.) appears weekly on our meal rotation, and Mexican (Spanish) rice is our family's favorite accompaniment. I recently tried something new and served Chardonnay Lime & Cilantro Rice, featuring Cherchies® Chardonnay Lime & Cilantro Seasoning, white Jasmine rice, and Cilantro.  This flavorful side dish was a huge hit with our family!

If you are looking for a zippy dish that is quick and easy and pairs nicely with your favorite Mexican dish, then surprise your family with Chardonnay Lime and Cilantro Rice. Your family will thank you!

Ingredients

  • 1 cup white jasmine rice (We used Thai Hom Mali Jasmine Rice- found at BJ's Warehouse)
  • 2 cups chicken stock or water
  • 2 Tablespoons (Tbsp) butter
  • 2 teaspoons (tsp) Cherchies® Chardonnay Lime & Cilantro Seasoning
  • 1 Tablespoon (Tbsp) fresh lime juice
  • 3 Tablespoons (Tbsp) cilantro, finely chopped

Preparation

Add water or stock, rice, and butter to a medium sauce pan.  Turn the heat on medium-high, cover and cook until water comes to a boil (about 5 minutes).

Turn down heat, stir rice, and add Cherchies® Chardonnay Lime & Cilantro Seasoning and lime juice to the pan.  Cover and simmer for 10 minutes.

Remove the rice from the heat, add the chopped cilantro and allow the mixture to simmer, covered for another 10 minutes.

Fluff the rice with a fork before serving.  Serve with our Double Decker Tacos, Fish Tacos, or your favorite Mexican dishes.

*Note:  Adjust the water content according to preference, increasing for more softness or decreasing for a firmer texture.

Chardonnay Lime & Cilantro Rice Recipe

Chardonnay Lime & Cilantro Rice Recipe

Yum

Shrimp Ceviche Shooter Recipe

appetizers, lunchSheri SpalloneComment
Shrimp Ceviche Shooter Recipe

Shrimp Ceviche Shooter Recipe

I am obsessed with small plates or aka Tapas!  My hubby and I love to have friends over for an appetizer evening to nosh and talk.  I had these cute shot glasses I had purchased a while ago and I took these shooters to a party last weekend.  Guess what? They were a huge hit!  Our Cherchies®Chardonnay Lime & Cilantro Seasoning added that nice zing to the ceviche.  

For this recipe, I used frozen shrimp because I was short of time and had it on hand.  The idea of ceviche, with all the citrus, is to "cook" the raw shrimp, so feel free to substitute raw shrimp.  (I used shot glasses. If you'd prefer to put in martini glasses as an elegant appetizer, then roughly chop all the ingredients).

Ingredients:

  • 1 lb. frozen shrimp, defrosted and chopped (reserve whole shrimp to garnish as many glasses as have)

  • 2 stalks celery, finely chopped

  • 1 large cucumber, seeded and finely chopped

  • 2 large tomatoes, seeded and chopped

  • Juice of two limes

  • Juice of two lemons

  • Juice of half an orange

  • 1 red onion, finely chopped

  • 1 Tablespoon Cherchies® Chardonnay Lime & Cilantro Seasoning (more to taste)

  • 1 bunch of Cilantro, chopped (amount according to taste)

  • A splash of Chardonnay wine (optional)

  • Several drops of Sriracha hot sauce according to taste

Preparation

In a medium bowl, combine the sriracha, Cherchies®Chardonnay Lime & Cilantro Seasoning, the juice of the orange, the limes, the lemons, and the Chardonnay (optional).  Add remaining chopped ingredients (I add the whole shrimp pieces I'm going to use as a garnish) to the marinade.  Mix everything together. Refrigerate for at least 4 hours.

Assemble shot glasses.  To prevent them from sliding for transport, I used what I had on hand...Crayola's model magic, and I rolled a tiny amount into a ball and placed under each shot glass.  When I arrived at the party, I removed the clay.

Fill each glass with a generous amount of the ceviche and garnish with a whole piece of shrimp!  Ole!

Yum

Tex-Mex Avocado Toast Recipe

breakfast, appetizers, lunchSheri SpalloneComment
Tex-Mex Avocado Toast Recipe

Tex-Mex Avocado Toast Recipe

Cook Time: 5 minutes

Difficulty:  Easy

One serving.

Trending lately on social media is a fascination with Avocado Toast.  There is a reason why I have not posted a version of this mysterious concoction, mainly because it honestly sounded awful.   I love avocados, but never thought to combine them with bread, eggs, salsa, or any of the other crazy combinations out there in cyber world... At least that was until recently.

As I was tooling around for salsa recipe ideas, I ran across yet another reminder of this trend.  Despite my reluctance to try avocado toast, my curiosity finally got the best of me.   Determined to make this layered, green obsession with our products, I put my big girl pants on and started creating.  I adorned a humble piece of toast with creamy avocado seasoned with Cherchies® Chardonnay Lime & Cilantro, fluffy scrambled eggs, and a dollop of Cherchies® Black Bean & Corn Salsa. Within minutes, this masterpiece was finished.  

Wow! Talk about a flavor party in my mouth!  I cannot believe I procrastinated all this time to make avocado toast!!!  Seriously friends, if you have reservations about avocado toast, let me debunk any concerns because it is delicious and addicting!  (In fact, I may eat it for breakfast or as a snack forever:).  So the next time you want to switch things up from your usual routine, grab some bread, avocados, eggs, and salsa, and create this healthy breakfast, lunch, or snack. It only takes minutes, and you will not be disappointed!

Do you have a favorite avocado toast recipe?  Share it with us and we will post it on our blog! 

Ingredients  

Preparation  

Cut an avocado in half and score one half of the avocado with a knife.  Scoop out the avocado with a spoon into a small bowl.  Add lime juice, Cherchies® Chardonnay Lime & Cilantro Seasoning, mix and set aside.  Tightly cover the other avocado half with plastic wrap and place in refrigerator.

Toast the bread in a toaster.  While the bread is toasting, in a small bowl, beat two eggs.  Turn the skillet on low, and cook the eggs, stirring occasionally until the eggs are cooked through.

On a small plate, begin layering the toast with the avocado, scrambled eggs, salsa, and garnish with the chopped cilantro (optional).  

And voila!  Your healthy, tasty, treat awaits you!  Dig in!

Tex- Mex Avocado Toast Recipe

Tex- Mex Avocado Toast Recipe

Yum

The Best Layered Taco Dip Recipe

appetizers, parties, snacksSheri SpalloneComment
The Best Layered Taco Dip Recipe

The Best Layered Taco Dip Recipe

You know you hit the appetizer jackpot when you return home from a gathering with an empty dish once graced with layers of savory taco goodness.  

This quick and easy classic layered dip has been a crowd favorite at our get-togethers and potlucks for years. Loaded with refried beans, creamy guacamole, sour cream, tomatoes, black olives, green onions, and cheese, it is our secret ingredients, Cherchies® Select Grilling Rub & Seasoning Blend and Cherchies® Chardonnay Lime & Cilantro Seasoning, that take this recipe from ordinary to extraordinary. It is no wonder why this recipe has earned the prestigious title "The Best Layered Taco Dip Recipe" from our friends and family. Since it is the "best," we would be amiss not to share it with you.

Whether it is a potluck or Game Day celebration, this dip will seriously score big with your gang!  It feeds a crowd, it can be made ahead, and it will definitely become your new favorite party appetizer!

Ingredients

  • 1 16 oz. can of refried beans
  • 1 Tablespoon (Tbsp) Cherchies® Chardonnay Lime & Cilantro Seasoning
  • 8 oz. of your favorite guacamole (We tested this recipe with Wholly Guacamole)
  • 12 oz. sour cream
  • 2 heaping Tablespoons (Tbsp) Cherchies® Select Grilling Rub & Seasoning Blend
  • 1 14.5 oz. can petite diced tomatoes, drained
  • 3 green onions, finely chopped
  • 1 2.25 oz. can sliced black olives, drained
  • 1 cup shredded iceberg lettuce (optional)
  • 2 cups of shredded sharp cheddar cheese (sometimes we use a blend of cheddar and Monterey Jack cheeses)
  • Tortilla chips (or substitute Frito Scoops for the tortilla chips)

Preparation  

In a small bowl, soften the refried beans in a microwave for about 20 seconds.  (This process makes the beans easier to spread).  Add the Cherchies® Chardonnay Lime & Cilantro Seasoning to the refried beans and mix.  Spread the bean mixture in a shallow baking dish (For the pretty factor, use a glass baking dish to show off the different layers).  For the next layer, spread the guacamole over the refried beans.

In a small bowl, mix together the sour cream and Cherchies® Select Grilling Rub & Seasoning Blend and spread over the guacamole layer.  

If using lettuce (optional), sprinkle over the sour cream.  Next, sprinkle the tomatoes, followed by the cheese, green onions, and olives.  Finally, for a festive flair, sprinkle a small amount of Cherchies® Select Grilling Rub & Seasoning Blend over the dip.

Refrigerate the taco dip for at least a couple of hours to overnight.  Serve with your favorite tortilla chips (we used Frito Scoops this time) and watch this glorious layered dip disappear.  We dare you to try just one bite!

Enjoy!

Yum