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vidalia onion peach salsa

Mexican Stuffed Shells Recipe

entreesSheri SpalloneComment
Mexican Stuffed Shells Recipe

Mexican Stuffed Shells Recipe

Raise your hand if Mexican food is one of your favorite ethnic dishes!  How about Italian food?!  I was torn last week on what to make for dinner, so I combined our family's two favorites (Italian and Mexican) and created these mouth-watering, Mexican-inspired stuffed shells.  

As you know, traditional stuffed shells are filled with Italian cheeses and meat, and are lovingly bathed in a savory marinara sauce.  For this zestier version, we stuffed taco meat (seasoned with Cherchies® Select Grilling Rub & Seasoning Blend), black beans, Cherchies® Pretty Hot Peppers,  and cheese into jumbo pasta shells, and steeped them in salsa for a meal bursting with Mexican flavors.

Add a twist to Taco Tuesday by creating this easy, Mexican dish full of zippy flavor, and serve a meal your family is going to love!  

You may want to make a second batch to freeze for later!

Comment below to let us know how you liked the recipe.

Thank you again for visiting!

Ingredients  

  • 1 yellow (sweet) onion, diced
  • 1 Tablespoon (Tbsp) olive oil
  • 1 pound (lb) ground turkey or beef
  • 3 generous Tablespoons (Tbsp) Cherchies® Select Grilling Rub & Seasoning Blend
  • 1 Tablespoon (Tbsp) Minor's Beef Base, dissolved in 1/4 cup of water (could substitute 1 beef bouillion cube dissolved in 1/4 cup water or 1/4 cup prepared beef broth)
  • 2 cups of your favorite salsa or pico de gayo, divided in half (Cherchies® Black Bean & Corn Salsa or Cherchies®Vidalia Onion Peach Salsa are our favorites)
  • 1 jar Cherchies®Pretty Hot Peppers
  • 1 15.5 oz. can black beans, drained and rinsed
  • 1/2 cup shredded Mexican Cheese blend, plus another cup for topping
  • Jumbo Pasta Shells (enough to fit in 8x 11 baking dish), cooked according to package directions, 5 minutes under cooking time.
  • 1/4 cup Taco sauce (found in Mexican isle of grocery store)
  • small can sliced black olives, drained
  • 4 green onions, sliced (optional for garnish)

Preparation  
Preheat oven to 350 degrees.

In a large skillet, sauté onion in olive oil on medium-low heat until translucent.  After onion has cooked, add ground meat, Cherchies® Select Grilling Rub & Seasoning Blend, and beef base or bouillon mixed in water.

Turn heat to low and simmer meat until no longer pink.  While meat is cooking, cook pasta according to package directions minus 6 minutes, and drain and set aside.  (Shells are easier to fill when they are al dente, plus they won't get mushy when cooked in the oven).

As meat finishes cooking, add Cherchies® Pretty Hot Peppers, 1 cup of salsa/pico de gayo, and the can of black beans to the mixture, stir, and cook for a few more minutes.  Next, add 1/2 cup shredded cheese to the meat mixture and stir until melted.  Turn off heat and allow the meat to cool for ten minutes.  (This will make filling the shells easier).  

To a 9x13 baking dish, add the other cup of salsa/pica de gayo, and spread evenly in the pan.  After meat and shells have cooled slightly, hold individual shells in hand and fill shells with meat mixture and carefully place in baking dish.

Drizzle Taco sauce over shells, then sprinkle remaining 1 cup of cheese over shells.  Bake in the oven for 15-20 minutes, or until bubbly and cheese is melted.

Garnish with chopped green onions and olives (optional) and serve!

Enjoy!

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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

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Slow Cooker Peach BBQ Pork Recipe

entrees, lunchSheri SpalloneComment

Slow Cooker Peach BBQ Pork Recipe

Cook Time:  About 5 hours

Difficulty:  Easy

Do you have a slow cooker?  Is it in your closet?Life is short, use your crock pot!  Crock Pots (Slow Cookers) are one of the best kitchen inventions and have finally gotten the respect they deserve! It is like having an extra helper in the kitchen and who does not want extra help?  The crock pot is one of my favorite kitchen tools, a tool everyone should own.  I must confess, I own two and use them regularly during the busy Fall/holiday season.  Having that extra help and a cooked meal at the end of the day or that extra hand for a casual get together is priceless. 

Of all the recipes I have made in my slow cooker (meatballs, soup, chili, pot roast, etc.), pulled pork is my absolute favorite!  Tangy, smoky, sweet, It makes me weak in the knees!  Pulled pork is perfect for casual get togethers, game day celebrations, outdoor barbeques, etc.  This recipe has all that "lip smacking flavor" in one punch, but with a twist!  The key ingredient?  Peach Salsa, but not just any peach salsa, our Vidalia Onion Peach Salsa!

This peachy BBQ pork recipe is delightfully balanced with tang and smokiness and the right amount of sweet and heat.  My family gave it a thumbs up which was huge considering i pulled a switcheroo on them:)  I deviated from their favorite Pulled Pork Recipe and didn't tell them.  :) (It's my thing).   Luckily, it was a huge success and it will be with your family or guests too.

So what are you waiting for?  Grab the ingredients, put them in your slow cooker, turn it on, walk away (don't look back), and allow your "kitchen helper" (crock pot) to do the work for you!  In a few short hours you will have a tender, juicy, mouth-watering Peachy BBQ Pulled Pork.  Delicious!  Serve it on rolls and with our Homemade Applesauce and our Best Darn Coleslaw Recipe for a complete meal!  You deserve a break...I insist!

Ingredients

Preparation

Chop the onion and add to the bottom of your slow cooker.  

In a small bowl, mix together the Cherchies® Garlic Seasoning and the ground pepper and sprinkle on all sides of the pork.  Place the pork on top of the onions (this is an old picture where I clearly had the onions on top;).

Pour the chicken broth into the slow cooker, then add the BBQ sauce and Cherchies® Vidalia Onion Peach Salsa on top of the pork.  Turn it on and walk away!  Cook for 5-6 hours on low or 3-4 hours on high.  Pork is ready when it pulls apart easily with two forks.  Enjoy!

 

 

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Fish Tacos With Cilantro Lime Ranch Dressing Recipe

glaze marinade & sauceSheri SpalloneComment

Fish Tacos With Cilantro Lime Ranch Dressing Recipe

Cook Time: 15 minutes

Difficulty:  Easy

Our family loves tacos!  This recipe is an update to an earlier fish taco recipe I posted awhile back. I decided to try Terrapin Ridge Farms Cilantro Lime Ranch Dressing and mango salsa this time. You could easily substitute our Cherchies® Vidalia Onion Peach Salsa for the mango salsa.

The result?  This recipe was a huge hit with my family!  So, who's up for tacos today? 

Ingredients

Preparation

Preheat the oven to 425 degrees.  Meanwhile pulse the coleslaw and Cilantro Lime Ranch Dressing in a food processor until finely chopped. Set aside the coleslaw mixture.

Sprinkle Cherchies® Select Grilling Rub & Seasoning Blend evenly over both sides of fish.  Place fish on a baking sheet coated with cooking spray.  Place lime slices on the fish and bake the fish at 425 degrees for 9 minutes or until fish flakes easily when tested with a fork.  When the fish has been cooked, remove from oven and squeeze any remaining lime juice over the cooked fish.

In a small bowl, add mango salsa and sprinkle the salsa with Cherchies® Chardonnay Lime & Cilantro Seasoning Blend. Mix the salsa and the seasoning to combine.  Set aside. 

Now it's time to assemble the tacos.  One option is to create a taco bar for your guests and place the ingredients in separate bowls so they can create their own tacos.  The other option is simply to arrange the tacos on a platter and serve them all at once.  I prefer the former method.

Place the fish in a bowl, and break the fish into pieces with a fork. Heat the tortillas according to the package directions.  Divide the fish evenly among tortillas.  Top the fish with the coleslaw mixture, followed by the mango salsa mixture.

Next top each taco with a 1/4 cup coleslaw mixture and 1 tbsp Terrapin Ridge Farms Cilantro Lime Ranch Dressing.   Finish the tacos by sprinkling cheese and chopped cilantro over top the tacos.

Serve the tacos with our vegetable bean salad for a light, refreshing satisfying meal.  Ole!  Enjoy!

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