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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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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!

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Baked Coconut Shrimp With Spicy Apricot Sauce Recipe

glaze marinade & sauce, entrees, appetizers, lunchSheri SpalloneComment
Baked Coconut Shrimp With Spicy Apricot Sauce Recipe

Baked Coconut Shrimp With Spicy Apricot Sauce Recipe

Do you have a food that makes you weak in the knees?  For me, hands down that would be coconut shrimp, but because of the fried factor, this dish is usually meant as an occasional indulgence.  But behold, Baked Coconut Shrimp! Hello!

Adapted from tablespoon.com, this delicious recipe is a lighter version of it's cousin, fried coconut shrimp, using egg whites and baked to a golden brown in the oven.  This dish may be low in fat, but it is high in flavor.

Engulfed in a blanket of sweet crispy coconut and served with a spicy apricot-pineapple sauce, this easy baked shrimp recipe is the perfect treat for dinner, lunch, or as an elegant appetizer for guests.  It is healthy, easy, and scrumptious!  You may want to grab some for yourself because these succulent morsels will disappear right before your eyes!

Thank you for visiting our blog and we hope you enjoy this recipe!

Ingredients

Preparation

Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.  Clean and dry shrimp. Carefully separate the yolks from the egg whites, using the shell as a separator, and reserve the egg yolks for another yummy recipe.  Add the Chardonnay Lime & Cilantro Seasoning to the egg whites and mix.

In a small bowl, beat the egg whites with a hand held mixer until the egg whites make soft peaks, about a few minutes.

Arrange three bowls on your prep surface and place the following ingredients in the bowls in this order, corn starch, egg whites, and the shredded coconut.  Hold shrimp by the tail and dip into the cornstarch, then the egg whites, followed by the coconut and place on the parchment lined baking sheet.  

Place the shrimp on the baking sheet, sprinkle them with Cherchies® Select Grilling Rub, lightly spray with cooking oil, and bake the shrimp in the oven for about 15 minutes or until golden brown.

 While the shrimp are cooking, prepare the dipping sauce.  Mix together the Apricot Preserves, the hot sauce (to taste), and the lime juice.  

When the shrimp are golden brown, remove them from the oven and serve immediately with the dipping sauce.  Enjoy!

 

 

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