Eggs 'N Chile Casserole Recipe

Eggs, cheese, and sausage...Hello beautiful!  This is a lovely dish that can be made ahead and paired with our Strawberry Spinach Salad Recipe,  you will have a meal for brunch, lunch, or even dinner (Breakfast for dinner- I did that a lot when the kids were little and my dear hubby was out of town.  Yum!).  

Ingredients

• 4 English muffins, split
• 4 teaspoons (tsp.) butter, softened
• 1 lb.  bulk pork sausage
• 4 oz. can diced green chiles, drained
• 3 cups cheddar cheese, shredded
• 2 teaspoons (tsp.) Cherchies® Lem'n Pepper Spicy Blend Seasoning
• 1 1/2 cups low fat sour cream
• 12 eggs, beaten

Preparation

Spread each side of an English muffin with 1 tsp. butter and place buttered side down in a lightly greased baking dish (13x9x2 inch baking dish).  

Cook sausage until browned.  Drain.  Layer half of the sausage, chilies, cheese, and Lem'n Pepper over English muffins.  

Combine sour cream and eggs; pour over casserole.  

Top with remaining sausage, chilies, cheese, and Lem 'n Pepper.   Cover and refrigerate for 8 hours. Remove from refrigerator and let stand at room temperature for 30 minutes.  Bake for 35-40 minutes, uncovered at 350 degrees.  Ole!

Cooking Tip: How to Cook with Kale

Cooking Tip! How to Cook with Kale

Kale, the new mega vitamin-rich superfood.  It's the talk of the town.  I've used Kale in my smoothies for years, but I always purchased it from local Farmer's Markets.  We moved into our new home around Thanksgiving of last year.  In the spring, we perused our property and found an array of lovely perennials and a kale plant that was growing from last year's garden...crazy!  I did not realize that Kale was a perennial plant, but apparently, according to my sources, this was an anomaly.  That being said,  with my plethora of Kale in my garden, I decided to find other uses for this nutritional powerhouse beyond the traditional smoothie, that I could sneak into my kid's meals (I love being sneaky).

Here are some uses for Kale:

• Soups-  Rinse and finely chop the Kale, removing and discarding the stems.  Add Kale to soups during the last few minutes of cooking.  
• Egg dishes-  Add chopped Kale to your favorite Quiche or Frittata.
• Salads- Either use solely in a salad, or mix with other greens
• Chips-  The newest diet snack craze.  Simply rinse and dry kale, coat with olive oil, and season with your favorite seasonings.  Bake in the oven for about 20 minutes, and you have a delightful healthy snack.
• Coleslaw- Combine Kale with Cabbage and Carrots, and toss with your favorite Cole Slaw dressing.
• Pasta dishes-  Use Kale in place of spinach (or along with) in your favorite lasagna, casserole, or pasta dish.
• Sauteed- Combine Kale with Garlic, olive oil, salt, pepper and red wine vinegar, and cook for about five minutes or until just soft, not mushy.

Champagne and Apple Endive Recipe

These little cuties are divine! This recipe is easy and elegant, plus it uses my favorite mustard in the world, Cherchies Champagne Mustard!!

The crispness of the endive, combined with the tart apples and robust Roquefort cheese, comes together as a flavor explosion in your mouth. 

I usually make these gems around the holidays, but they could also be the perfect snack or salad by the pool or for a girl's night (or day) out. When I made these recently, I invited my girlfriend to my house for lunch to help me style them for their "glamour shot." We styled, and we ate! (and had a glass of wine in the middle of the afternoon-shame on us!).

Thank you for visiting! Comment below and let us know if you have tried this recipe. Come back again for more tasty recipes, entertaining ideas, cooking tips, and more!

Ingredients

• 6 heads of Belgian Endive

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard (or substitute our Cranberry Mustard)

• 1 1/2 Tablespoons (Tbsp) white wine vinegar

• 1/2 teaspoon (tsp) pepper

• 3/4 teaspoon (tsp) salt

• 6 Tablespoons of Olive oil

• 1 Granny Smith Apple, coarsely chopped

• 1 Honey Crisp Apple, coarsely chopped

• 1/2 cup dried cranberries, coarsely chopped

• 1/2 lemon

• 1/2 cup coarsely chopped pecans (you could substitute walnuts)

• 1/4 pound Roquefort cheese (can substitute Blue Cheese)

Preparation

Turn the stove top on to low heat.  Using a medium-sized skillet, place the pecans in the skillet, and toast pecans for a few minutes (this will bring out the flavor of the pecans).  Turn off the heat, remove the skillet from the burner, and allow pecans to cool (you will need to chop the cooled pecans later).

Slice off the ends of the endive and cut the endive in half lengthwise, removing the endive core, and gently separating the leaves.  Place the separated leaves on a platter if serving as appetizers, or a few on each plate if serving as a salad.

I just love apples!  Apples and Roquefort cheese...sigh.  Sorry, I got distracted...Coarsely chop the apples, the cranberries, the pecans and place them into a medium bowl.  Squeeze the juice from the lemon half over the apples and cranberries to prevent the apples from browning (that wouldn't look pretty).  Stir the apple mixture to coat with lemon juice.

Meanwhile, in a separate small bowl, mix together the vinegar, Cherchies® Champagne Mustard, salt, pepper, and olive oil (make sure to use good olive oil).  Toss the apple mixture with some of the champagne vinaigrette.  

Now for the assembly...Spoon a generous portion of the apple mixture into each endive leaf and crumble the Roquefort cheese on top of the apples.  Add the pecans, and drizzle the remaining vinaigrette over the endive leaves.  Serve cold or at room temperature.  Voila, a classy elegant appetizer or salad.

Next time I make this recipe, I will try it with our Cherchies® Hot Banana Pepper Mustard for a sweet and spicy twist, or our Cherchies® Cranberry Mustard.  Enjoy!

Caprese Salad Recipe

Caprese Salad Recipe

When the sun is out, easy fresh recipes are IN. Summer lends itself to relaxing and easy-peasy recipes without fussing in the kitchen. This refreshingly delicious summer salad, featuring fresh tomatoes, basil, garlic, and Cherchies Basil Pizzazz Seasoning, allows you to embrace summer’s bounty while leaving you more time to enjoy the lazy days of summer.

Comment below and let us know if you made this recipe.

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Ingredients

• 1 pint of red grape or cherry tomatoes, sliced in half

• 1 pint of yellow grape or cherry tomatoes, sliced in half

• 1 large container of small mozzarella balls, sliced in half

• salt and pepper to taste

• 1/2 cup Cherchies Perfect Pesto Recipe

• 1/4 cup olive oil

Preparation

Slice tomatoes and mozarella cheese in half and put into a large bowl.  Season with salt and pepper.  Add Cherchies Perfect Pesto and olive oil to bowl.  Combine all ingredients and refrigerate for at least an hour, to allow flavors to intensify.  Serve cold or at room temperature.  Enjoy!