Herbed butter…such a simple recipe, but yet I forget to make it. We use the Lem n’ Dill butter in the summer often over corn on the cob, but this could easily be used for baked or mashed potatoes, or even over a freshly grilled steak (Yes, you heard it right…steak). How about Garlic Bread? This time, I decided to once again expand my children’s palate and use some of my other favorite spices. You should try other combinations.

Ingredients

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1 stick of butter softened to room temperature
1 Tablespoon (or more to taste) of either Cherchies Lem n’ Dill Seasoning, Cherchies Chardonnay Lime and Cilantro Seasoning, Cherchies®Select Grilling Rub and Seasoning, Cherchies®Lem 'n Pepper Spicy Blend Seasoning, Cherchies®Garlic Seasoning, Cherchies Salsa Seasoning with Lime, or Cherchies® NEW Basil Pizzazz Seasoning

In a medium size bowl, mix butter with seasoning blends until creamy.

At this point you could use only one of the spices mentioned, but I chose to divide the butter into three small bowls. Mix the spices into the bowl(s) and store in the refrigerator for future use, or surprise your family tonight with your culinary creation.

Enjoy!

Yum

Luscious Ladyfingers Recipe

February 17, 2015glaze marinade & sauce, dessertsCherchiesComment

Ingredients

3 oz. cream cheese
1/4 cup Cherchies® Preserves (Feel free to choose from Cherchies® Blackberry Preserves, Cherchies® Cranberry Preserves, or Cherchies Fig Preserves With Cinnamon
2 dozen Ladyfingers
Confectioners sugar

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Preparation

Combine cream cheese and preserves and blend thoroughly.
Split ladyfingers; spread bottom halves with preserves mixture. Replace tops; sprinkle with confectioners sugar.

Enjoy!

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Pretty Peppers Tartar Sauce Recipe

February 17, 2015glaze marinade & sauceCherchiesComment

This tangy tartar sauce can be served hot or cold with your favorite fish. Also great on sandwiches.

Ingredients

1 cup mayonnaise
1/2 cup chopped onion
2 TBSP. Cherchies® Pretty Peppers
1 medium sweet gherkin pickle (chopped)
1 TBSP. chopped parsley

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Preparation

Combine all ingredients and stir until well blended. Refrigerate.

Enjoy!

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Cucumber Sauce/Dip Recipe

February 17, 2015glaze marinade & sauceCherchiesComment

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An easy sauce to prepare and oh so delicious! Serve with chicken or fish, grilled veggies, pita chips or as a raw vegetable dip!

Ingredients

1 large or 2 medium-sized cucumbers
1 TBSP. Cherchies® Champagne Mustard
1 tsp. sugar
2 TBSP. peanut oil
Pinch of ginger
1/3 cup white wine vinegar or rice vinegar
2 cups whole mik yogurt or sour cream
2 TBSP. Cherchies® Lem'n Dill Seasoning
Salt to taste

Preparation

Peel the cucumbers. Quarter them the long way and cut out the seeds. Grate the meat on the large holes of a grater and spread the shreds on absorbent paper to dry. Let them sit about 5 minutes.

Beat the Champagne Mustard, sugar, oil, and ginger until the mixture is well combined, then slowly beat in the vinegar. Stir in the shredded cucumber and marinate, refrigerated, 1 to 3 hours, but not longer.

At serving time, drain the cucumbers, reserving the marinade. Stir the yogurt or sour cream until it is smooth, then slowly stir in the marinade to make the sauce just a little thicker than heavy cream. Fold in the cucumber, Lem'n Dill Seasoning, and salt to taste.

Put back in refrigerator for 15 minutes to allow flavors to meld and then serve at once.

Note: The texture of the sauce does not hold well, but it does continue to taste good even after it looks terrible. If there is any leftover sauce - stir into potato salad!

Enjoy!

Yum