Fiesta Chicken and Sausage Stew over Polenta

Fiesta Chicken and Sausage Stew over Polenta Recipe

Cook Time:  30 minutes  Difficulty:  Easy

This tasty recipe has comfort written all over it.  Creamy Monterey Jack polenta topped with a spicy tomato chicken and sausage stew! Oh my! 

I wasn't sure how the kiddos would react to eating polenta, but they enjoyed this dish immensely.  A definite must have in your recipe repertoire!

Ingredients

• 2 chicken breasts, cut into 1 inch pieces

• 2 Italian sausage links, sliced into 1 inch pieces

• 1 clove garlic, minced

• 1 small onion, chopped

• 1 tbsp Olive oil (I use coconut oil)

• 3 Tablespoons (Tbsp) Cherchies® Grilling Rub & Seasoning Blend

• 1/2 cup chicken broth or dry white wine

• 1/2 cup tomato sauce

• 1/2 cup greek yogurt

• 1/4 cup chopped Cilantro

• 1 cup cornmeal

• 3 - 3 1/2 cups water

• 1 cup milk

• 1/2 teaspoon (tsp) pepper

• 5 tbsp Butter

• 1 cup Monterey Jack Cheese, grated

• 4 - 4 1/2 cups water

• Chopped Cilantro for garnish (optional)

Preparation

In a large dutch oven, add the onions, chicken, sausage, Select Grilling Rub & Seasoning Blend, and oil.  Cook until chicken and sausage are no longer pink (about 15 minutes).   As chicken and sausage are cooking, prepare the polenta.

Add chicken broth or white wine to the dutch oven, making sure to scrape the bottom to loosen any bits that may have stuck.  This is flavor you don't want to miss in your dish.  Add the tomato sauce, garlic, cilantro, and greek yogurt.  Stir and simmer on low until polenta is finished.

In a large high sided skillet add water and milk. Bring to a boil and slowly whisk in polenta. Once all the polenta has been added turn the heat down to low and slowly whisk until thick. On my stove this takes about 7 minutes.  Once creamy and cooked remove from heat and stir in butter, cheese and salt.

Add polenta to the bottom of a bowl and top with the stew.  Garnish with chopped cilantro if desired.  One dish comfort!  Enjoy:)

Salmon Niçoise With Champagne Herb Vinaigrette Recipe

Salmon Niçoise Salad Recipe With Champagne Herb Vinaigrette Dressing

Cooking Time: About 30 minutes  

Difficulty:  Easy

Serves: 2

If you are looking for a delightfully tasty salad to add to your recipe collection, try this Niçoise salad or "Salade Niçoise" (pronounced "nee-swaz", from Nice, France). It is a French "composed" salad with skillfully arranged ingredients on a plate. It is a classic salad that appeals to most because it's typically composed of tomatoes, olives, anchovies, potatoes, hard-boiled eggs, green beans, and a protein, such as fresh tuna.  

Our take on this classic salad uses salmon, leftover asparagus, eggs, olives, canned artichokes, red onion for color, etc. (pretty much whatever we had on hand at the time).

The salmon was cooked the day before with lemon, a dash of pepper, Cherchies® Garlic Seasoning, and flaked with a fork. We also boiled the potato and egg the day before, so assembly the next day was easy peasy.

The Pièce De Résistance of this salad is The Champagne Tarragon Vinaigrette, featuring Cherchies® Champagne Mustard, which married this divine salad's flavors together. 

Not only is this refreshing salad a must-have addition to your recipe repertoire, but It's also a fabulous brunch, lunch, or dinner option. You have to try it! It is so yummy.

Thanks for stopping by:) Comment below if you have tried this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Enjoy!

Ingredients

• Approximately 1 cup of a combination of Romaine and Bibb Lettuce (you can tear or arrange as a base)

• Cooked salmon

• 1 potato, baked and sliced

• 1 can of artichoke hearts, drained and sliced in half

• 1 hard-boiled egg, peeled and sliced

• Asparagus (or could use green beans), boiled for 3 minutes

• 1/2 cup olives (black and green)

• 1/2 small red onion, sliced thinly

• 1 green onion (green part only), chopped

• Salt and Pepper to taste

Champagne Tarragon Vinaigrette  (increase amounts according to guest totals)

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 1 Teaspoon (tsp) Tarragon

• 1 Teaspoon (tsp) Cherchies® Garlic Seasoning

• 1/2 Teaspoon (tsp) Pepper

• 1 Tablespoon (Tbsp) White Vinegar

• 1 Tablespoon (Tbsp) Olive oil

Preparation

Tear the lettuce into pieces and place on a plate (Here we kept the leaves in tact for a pretty presentation).  Season lightly with salt and pepper.  Slice the artichokes, the egg (you could easily use a knife.  I used an egg slicer)...

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The onion, the potato, and the green onion.

Now, it's time to artfully assemble this delicious salad.   This isn't necessary but it makes for a pretty presentation, especially if serving to guests.  Arrange the sliced egg, the potato, olives, the cooked asparagus...

The onion, the cooked salmon, and sprinkle the salad with chopped green onions on top, because it's pretty:)

Mix the vinaigrette ingredients together in a small bowl, and drizzle over salad when you're ready to serve.  Wait for it...

Volia!  Salmon Niçoise Salad with Champagne Tarragon Vinaigrette!  Bon Appétit.

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Salmon Nicoise With Champagne Herb Vinaigrette Recipe

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Garlic, Balsamic & Herb Goat Cheese Pizza

This recipe is perfect for a quick and easy gourmet lunch, dinner, or savory-sweet dessert.  The Balsamic Garlic Herb Jam enhances the pear and goat cheese in this rustic dish.  A definite must-try!

Ingredients

• Boboli or other packaged pizza dough
• Olive oil
• 1/2 cup Terrapin Ridge Farms Balsamic Garlic Herb Jam
• 1 D'Anjou pear, sliced thin
• ½ cup pecans chopped
• Goat Cheese about 3 ounces, crumbled 

Preparation

Brush top surface of pizza dough with olive oil. Spread a layer of Balsamic Garlic Herb Jam on top of oil. Add goat cheese, sliced pears and pecans.  Bake in a 400 degrees F oven for 12-15 minutes.  Enjoy!

Fish Tacos With Cilantro Lime Dressing Recipe

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Fish Tacos With Cilantro Lime Dressing Recipe

Cook Time: 15 minutes

Difficulty:  Easy

Does your family love tacos? Our family loves tacos! Taco night, in some form, appears on the menu, usually once a week in our household, and fish tacos are a special treat.

This fish taco recipe is flexible enough for whatever white fish you prefer. It features Cherchies® Select Grilling Rub, mango salsa (you could easily substitute our Cherchies® Vidalia Onion Peach Salsa), and an addicting homemade Cilantro Lime Dressing.

This recipe was a massive hit with my family and a great change-up to taco night! So, try this recipe the next time you crave fish tacos. It is an easy, flavorful recipe that your gang will love, too.  

Comment below if you have made these tacos, and as always, thank you for visiting. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

Ingredients

• 1 1/2 Tablespoons (Tbsp) Cherchies® Select Grilling Rub and Seasoning Blend

• 4 Tablespoons (Tbsp) Cilantro Lime Dressing (recipe below)

• 1 1/2 lb red snapper fillets (or favorite meaty, flaky, white fish)

• 1 lime sliced into slices

• 8 each (6-inch) corn tortillas

• 2 cups shredded coleslaw mix (pre-packaged at the grocery store)

• Prepared mango salsa (purchased from the grocery store)- Or, use Cherchies® Black Bean & Corn Salsa or Cherchies® Vidalia Onion Peach Salsa

• 1 teaspoon (tsp) Cherchies® Chardonnay Lime & Cilantro Seasoning

• cooking spray

• Shredded cheddar cheese (optional)

• 2 Tablespoons (Tbsp) chopped cilantro

Ingredients for Cilantro Lime Dressing (Click HERE for the blog post)

• 1 Tablespoon (Tbsp.) Cherchies® Chardonnay Lime & Cilantro Seasoning (more to taste)

• 1/4 teaspoon (tsp.) ground pepper

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 bunch of cilantro, stems included

• 2 cloves garlic

• 1 small jalapeno, seeds removed, roughly chopped

• 1/3 to 1/2 cups half and half

• Zest of half a lime

• Juice of half a lime

• *Optional- add one tomatillo, hulled and cut in half

** Blend all ingredients in a blender until smooth.

Taco Preparation

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

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

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