Cherchies Blog

lunch

Smoked Turkey Wrap with Chipotle Aioli Recipe

snacks, lunchSheri SpalloneComment

Smoked Turkey Wrap with Chipotle Aioli Recipe

Prep Time:  5- 10 Minutes  Difficulty:  Easy

For those of you out there with teens or tweens, you'll be able to relate.   Our kiddos come home from school ravenous and practically empty the pantry and refrigerator in the blink of an eye.  You would think we don't feed our kiddos!  Ok, perhaps I'm embellishing a bit, but it's close...they're teens...they eat so much food!  Oh my goodness!  

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I try to have healthy choices for our kiddos when they come home from school, and this recipe is not only quick and easy, it's packed full of protein, vegetables and flavor.  Also, it is an incredibly satisfying lunch or after school snack, perfect for hungry teens.

Ingredients

Preparation

Spread each tortilla with Terrapin Ridge Farms Chipotle Aioli, Terrapin Ridge Farms Hatch Chile Bacon Bacon Ranch Dip, or Cherchies® Hot Banana Pepper Mustard, then top the tortilla with the chopped green onions, turkey...

Next, layer the cucumber, tomato and lettuce.  I added sliced cheese at this point (just because). Roll up the wrap tightly and secure with a pick.

Slice the wrap in half.   A delicious lunch or snack anytime.  Enjoy!

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Fiesta Chicken and Sausage Stew over Polenta

entrees, lunchSheri SpalloneComment
Fiesta Chicken and Sausage Stew over Polenta Recipe

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

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  • 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:)

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Salmon Niçoise With Champagne Herb Vinaigrette Recipe

salads, lunch, entreesSheri SpalloneComment
Salmon Niçoise Salad Recipe With Champagne Herb Vinaigrette Dressing

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!

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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)

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)...

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.

Salmon Nicoise With Champagne Herb Vinaigrette Recipe

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Garlic, Balsamic & Herb Goat Cheese Pizza

desserts, appetizers, lunchSheri SpalloneComment

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

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!

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