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Chicken Cordon Bleu Soup Recipe

entrees, leftovers, lunchSheri SpalloneComment
Chicken Cordon Bleu Soup Recipe

Chicken Cordon Bleu Soup Recipe

Cook Time: 25 minutes

Prep Time 10 minutes

Difficulty: Easy

I cannot be the only one out there who takes leftovers and creates new masterpieces to stretch a buck, right? Take soup for example.  It is the perfect means for re-purposing leftovers and is one of those dishes to be enjoyed year-round.  Do you eat soup year-round?  We do!  Today we have taken leftovers to a new level and combined the flavors of the classic dish Chicken Cordon Bleu (chicken, ham and Swiss cheese), added Cherchies® award-winning Champagne Mustard, and created this delicious soup your family will love.

If you have been following our blog (thank you, we love you, or if you just found our blog, welcome, we love you, too!), you will recall (or be introduced to) my passion for creating culinary masterpieces using leftovers.  With a family of five, I do my best to waste as little as possible, and leftovers are the way to go.  This delicious soup recipe came together out of necessity last Christmas when I tried to make sense of leftover ham, vegetables from the crudité platter, Swiss cheese, and leftover chicken (which always seems to be a staple in our home).  It dawned on me, Chicken Cordon Bleu Soup!  Something different, and different is good:)

This rich, creamy soup tastes just like its iconic cousin with generous chunks of ham, chicken, Swiss Cheese, hearty vegetables, Cherchies® Champagne Mustard and Cherchies® Basil Pizzazz Seasoning.  The flavors marry together beautifully to create a delicious meal your family will request over and over. 

What are you waiting for? Grab your leftovers and make a batch of this flavorful soup today. If there are any leftovers, portion them off into plastic freezer bags and freeze to be enjoyed year-round.

Bon Appétit!

Comment below and let us know how you liked this deconstructed Chicken Cordon Bleu.  

Thank you for visiting!  Come back again!

Ingredients

  • 1 medium onion, diced

  • 4 Tablespoons (Tbsp) butter

  • 3-4 carrots, peeled and diced

  • 3 stalks celery, chopped

  • 1/3 cup white wine

  • 2 cups chicken broth

  • 1 Tablespoon (Tbsp) Minors chicken base

  • 6 medium potatoes, peeled and diced

  • 1 teaspoon (tsp) Thyme

  • 1 teaspoon (tsp) Rosemary

  • 1 teaspoon (tsp) Cherchies® Basil Pizzazz

  • 1 heaping  Tablespoon (Tbsp) Cherchies® Champagne Mustard

  • 1 cup grated Swiss cheese

  • 2 large chicken breasts, cooked and diced

  • 1 cup diced ham (leftover holiday ham is perfect, or chop up a ham slice)

  • 2 Tablespoon (Tbsp) all-purpose flour

  • 1 Tablespoon chopped parsley (optional garnish)


Preparation
Chop onions, carrots,and celery and set aside.

Wash and chop potatoes. In a Dutch oven, add enough water to cover the potatoes and cook potatoes on medium-high, until almost fork tender. Drain potatoes and set aside when they are finished cooking. 

While potatoes are cooking, add onions, carrots, and celery to a large skillet and cook in butter on low until tender.  Add the cooked onions, carrots, and celery to the potatoes in the Dutch oven. 

Add the chicken broth, wine, Thyme, Rosemary, Cherchies® Basil Pizzazz, Cherchies® Champagne Mustard, chicken, and ham to the pot and simmer for 15 minutes.  Add the Swiss cheese.   

To thicken the soup, remove 1 cup of soup from pan and combine it with the flour in a food processor or blender (that can handle heat).  Puree until smooth.  Add the pureed soup back to the Dutch oven and stir.  Add the Swiss cheese.   Allow soup to cook for 5 minutes. 

Garnish with chopped parsley (optional).  Serve with a green salad and our Best Darn Garlic Bread for a complete meal.

Bon Appetit!

Chicken Cordon Bleu Soup Recipe

Chicken Cordon Bleu Soup Recipe

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20 Sweet & Savory Compound Butter Recipes

glaze marinade & sauce, grillingSheri SpalloneComment
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 decadent 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), as well as directions on how to make it.

So what exactly is compound butter? It is softened butter infused with sweet or savory ingredients. The possibilities are endless as to 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 are feeling 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!

basil cod  (1 of 1).jpg
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Sweet and Spicy Asian Meatballs Recipe

entrees, appetizers, glaze marinade & sauceSheri SpalloneComment
Sweet & Spicy Asian Meatballs Recipe

Sweet & Spicy Asian Meatballs Recipe

Prep Time:  15 minutes
Cook Time:  30 minutes
Difficulty:  Easy

There is something so darn comforting and fun about meatballs.  These quaint little globes are simple to make; the flavor combinations are unlimited, they can be served with your favorite sauce over noodles or rice, or piled into sandwiches, or served as tasty appetizers with toothpicks.  Quite the versatile little ball!  So let's talk meatballs friends, in particular, Sweet and Spicy Asian Meatball Recipe.  Are you ready to get rolling?

Why order takeout when you can eat in with a meal that is quick, easy, and just as flavorful as the take-out version, but a fraction of the cost?   I usually make these meatballs as an appetizer to share with guests and serve with toothpicks, but I recently served them to my family over rice for a quick and easy meal, and as suspected, dinner was a hit!  Everyone loves meatballs, and this recipe with sriracha, ginger, Cherchies Garlic Seasoning, and Cherchies® Apricot-Pineapple Preserves, is so flavorful, your family will ask for seconds.  

So, get the "ball rolling," grab some Cherchies® Apricot-Pineapple Preserves, spices, and make these delicious sweet and spicy meatballs today!  For a complete meal, serve this dish with our Cranberry Spinach Salad and our Best Darn Garlic Bread to sop up the sauce. 

Let us know your thoughts on this recipe and thank you for visiting our blog!

Ingredients

  • 1 1/2 lb ground turkey, chicken, or pork

  • 1/2 cup Panko breadcrumbs

  • 1 cloves garlic, minced

  • 1 teaspoon (tsp) Cherchies® Garlic Seasoning

  • 1/2 teaspoon (tsp) tsp black pepper

  • 4 green onions chopped

  • 1 egg

  • 2 tbsp Sriracha sauce

  • 1 teaspoon (tsp) freshly grated ginger

  • Cooked Rice (optional- to serve over)

For Sweet and Spicy Glaze

  • drippings from meatballs

  • 1 jar Cherchies® Apricot-Pineapple Preserves

  • 1 tbsp soy sauce

  • 2 tbsp Sriracha sauce

  • 1 Tablespoon (Tbsp) cornstarch

  • 1 teaspoon (tsp) rice vinegar

  • 1 teaspoon (tsp) sesame oil

  • 1 Tablespoon (Tbsp) chopped green onions- green part (scallions) only (optional for garnish)

Preparation

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper, spray with cooking spray, and set aside.

In a large bowl, add the meatball ingredients and mix with your hands to combine.   Do not over mix the meat.  Use a 1 1/2" ice cream scoop to measure out perfectly-sized meatballs and place on the greased baking sheet.

Bake for about 20-25 minutes, or until meatballs are golden brown.

While the meatballs are cooking, add the sauce ingredients to a small sauce pan.  Whisk to combine.  Turn the stove on low and cook the ingredients, whisking occasionally, until smooth.  Turn off heat.  With a slotted spoon, remove meatballs from baking pan and transfer to a large skillet.  Add the pan drippings from the meatballs, and the sauce to the skillet.  Turn the skillet on low and cook for a couple of minutes, or until heated through.

Serve the meatballs over cooked rice for a meal, or use with toothpicks as an appetizer.  Garnish with chopped scallions.

Enjoy!

Sweet and Spicy Asian Meatballs Recipe

Sweet and Spicy Asian Meatballs Recipe

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