Cherchies Blog

pepper pizzazz

Pizzazzed Burger Recipe

entrees, lunch, grillingSheri SpalloneComment

Pizzazzed Burger Recipe with Herbed Sweet Potato Fries

Cook Time: 20 minutes (if don't freeze, otherwise 40 minutes)  Difficulty: Easy

Burgers have to be one of our family's favorite meals, all kinds!  You can make a burger out of practically everything (meat, beans, vegetables, etc.), and according to daysoftheyear.com, May is hamburger month.  

One of our favorite burgers is our Pizzazzed Burger, made with our special Pepper Pizzazz Seasoning Blend!  For years at our swim club cookouts, people would ask, "What seasoning did you use in the burgers?...They're amazing!"  

In celebration of hamburger month, this mouth-watering burger recipe will have your guests asking for seconds.  We have made this basic recipe with beef as well as ground chicken and turkey.  It's a must have in your recipe arsenal. Add our favorite toppings (mustards, ketchups, or special sauce combinations) for a delicious tasy burger.

Short on time?  Purchase frozen burger patties from your local grocery store, and sprinkle Cherchies® Pepper Pizzazz on top.  Instant flavor (this is what we used to do at our swim clubs for those impromptu cookouts).

So fire up those grills...it's burger season.  What's your favorite burger recipe?  We'd love to hear from you!  

Ingredients

Preparation

Saute the onions in olive oil.  I don't always do this step (Ok, sometimes I get lazy). Fresh finely minced onions are just as good.  Set aside.  Add remaining ingredients plus the cooked onions to a large bowl.  

Mix with hands to just combine.  Shape into patties and place on parchment paper-lined baking sheet.  Next, use your thumb to make a little well in the burger (Thank you Rachael Ray for that tip).  Freeze for about 30 minutes.  My hubby swears by this step, but I've made them without freezing.

Turn grill onto High then low after grill has heated up.  Cook to desired doneness.  

Serve with our Herbed Sweet Potato Fries, Festive Deviled Eggs, and Strawberry Spinach Salad for a complete meal.  Enjoy!

 

 

 

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Savory Champagne Meatloaf Recipe

entreesSheri SpalloneComment

Savory Champagne Meatloaf Recipe

Cook Time: 1 hour, 10 minutes

Difficulty: Easy

Meatloaf has gotten a bad rap, and I'm not sure why.  Perhaps it's the word "loaf" in the title that makes people shudder, but coincidently, burgers have the same ingredients as meatloaf and just the mention of burgers makes many salivate, meatloaf...not so much. Folks...you've got it wrong!  Meatloaf is amazing.  You can put it in the oven and walk away for an hour, and dinner is done!  

Our family loves meatloaf, and they often help themselves to seconds, so we usually make a double batch.

"Meatloaf" is comfort in a pan, and the flavors usually associated with meatloaf are just like burgers!  

This recipe, adapted from the lovely folks at Southern Living (an old cookbook) is one of the most flavorful and moist meatloaf recipes I have ever come across.  The Champagne Mustard adds a delightful tang to the meatloaf, and the addition of Vidalia Onion Peach Salsa, Ketchup, and Worcestershire Sauce to the topping, complete this dish.  Serve this with dish with our Savory Wedge Bread, vegetables, and Herbed Mashed Potatoes, and you'll have a complete meal.

So, give meatloaf a chance.  It's comfort, it's easy, it's elegant, and best of all, it's delicious!  Burgers beware!  

Ingredients

Preparation

Combine the first ten ingredients in a large bowl.  Mix until all ingredients are combined.

Press the meat mixture into a bread loaf pan (s) (we have a family of five, and we usually double this recipe. It's amazing how much young adults can eat!).  My goodness!

Mix the remaining four ingredients in a medium bowl and spread 3/4 mixture over meat.  Bake at 350 degrees for about 30 minutes.  Add remaining apricot-ketchup mixture to the meatloaf and return to over for about another 30 minutes, or until center is no longer pink.  Drain and let meatloaf rest for about 10 minutes.

Sweet and savory Champagne Meatloaf.  Enjoy!

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Lemon Dill Dip Recipe

appetizers, gluten free, snacksSheri Spallone1 Comment
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This is one of my favorite dip recipes!  It's light, it's refreshing, and our Cherchies® lemon dill spice makes this dip irresistibly good.  Cherchies® Lem 'n Dill Seasoning is our original and still most popular seasoning (Did I mention it comes in two sizes?).  Obviously it is fabulous in a dip, but It's also great on chicken, fish, eggs, and vegetables. 

Combining equal parts of mayonnaise and sour cream enhances the flavors of the spices in this dip, and I would definitely NOT leave out the mayonnaise.  (Actually, you could substitute the sour cream with greek yogurt and use light mayo for a lighter version).  I would recommend making this dip a day ahead, as the flavors tend to intensify over time!  We also have a no-salt lemon dill seasoning!  Try our other seasoning blends in lieu of the Lem 'n Dill for an array of tasty dips.

Ingredients

Preparation

Combine all the ingredients in a medium bowl.  Chill dip for at least two hours (can be made a day ahead).  

For a fun twist on veggies and dip, try arranging the veggies in shot glasses with the dip at the bottom. Vloia...instant cute individual appetizers!  I made these cuties for my parent's recent surprise 50th Anniversary party. They were a huge hit! 

Maybe your kids would even eat their veggies presented this way;)  (Mine did!) 

For a Halloween flair, cut up orange peppers to look like Jack o Lanterns, cutting a wide mouth to allow the dip to ooze out.  Spooky!  Enjoy!

Lemon Dill Dip Recipe

Lemon Dill Dip Recipe

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Garlic Stuffed Flank Steak Recipe

entrees, gluten free, lunch, grillingSheri SpalloneComment

Garlic Stuffed Flank Steak Recipe

This dish has it all, it's quick, it's easy, and it's elegant.  I love that this dish can be made ahead, but it's the presentation that makes this entree special.  Your guests will think you spent hours preparing this meal.  Shhh, don't tell them!

Ingredients

Preparation

If cooking immediately, soak skewers 30 minutes before cooking meat.  

Prepare the cream cheese mixture and the meat.  Mix together the cream cheese, garlic seasoning, and pepper and set aside.  Pound the flank steak between two sheets of plastic until the meat is about 1/2 inch thick.  Generously season both sides of the flank steak with Pepper Pizzazz or Lem 'n Pepper Seasonings.

Spread the seasoned flank steak with the cream cheese mixture.

Add the chopped pepper and spinach. Carefully roll the meat with plastic wrap (Use the same plastic that you used to pound the meat).  If going to cook immediately, take the soaked skewers and pierce the steak roll with the skewers about 1 inch apart.  (If making ahead, wrap rolled meat in plastic and refrigerate, making sure to take meat out 30 minutes before cooking).

Turn griddle or pan on medium and drizzle with olive oil.  Slice the steak roll between the skewers and add the steak skewers to the griddle or pan.  Cook on each side for a few minutes or until done to your preferance (Pink, no pink...).  Your family or friends will think you are a culinary genius!  Enjoy!

 

 

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