Blooming Tomato With Chicken Salad Recipe

Blooming Tomato With Chicken Salad Recipe

Cook Time:  30 minutes (if cooking chicken) Difficulty: Easy

Summer is approaching, and with that will be a plethora of juicy tomatoes.  I love ripe juicy tomatoes by themselves, but I also love them filled with a creamy salad.  This easy "bloomin" tomato chicken salad is perfect for a ladies luncheon, brunch, or a fancy treat for yourself! Even kiddos will love this recipe.

To get our children to eat any mayonnaise based salad is a chore, and chicken salad is no exception. However, I stumbled upon this "copycat" version of their beloved Chick-fil-A chicken salad, and tried it on them. Knowing full well my kiddos would balk at the tomatoes, I made them chicken salad sandwiches. They were a hit! Now, this is the only chicken salad our kiddos will eat.

You can add the grapes and pecans if you'd like (my favorite), but I knew my kiddos would draw the line at those additions, so I left them out.    

Ingredients

• 2 cups Chicken breasts, cooked

• 1/3 cup Celery, finely chopped

• 1 hard boiled egg, chopped

• 2/3 cup Mayonnaise

• 1 Tablespoon Cherchies® Champagne Mustard

• 1/3 cup sweet pickle relish

• 1/4 tsp pepper, fresh ground

• 1/4 tsp salt

• 1/2 cup chopped grapes (optional)

• 1/4 cup chopped pecans (optional)

• Ripe tomatoes

• Parsley (optional garnish)

Preparation

I usually cook the chicken and eggs the day before, so Place the cooked chicken in a food processor and pulse until chicken is chopped.  (Coarsely hand chopping the chicken will work just as well).  Place chicken into a medium bowl.  Add the remaining ingredients to the bowl.  Stir.

Carefully cut slits into the tomato (scoring) from top to bottom, making sure not to cut all the way through.  Gently pry the tomato open.  Season with salt and pepper.

Add a dollop of chicken salad to the tomato and garnish with parsley.  That's it!  A delicious mouth watering treat.  Enjoy!

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Pizzazzed Burger Recipe

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Pizzazzed Burger Recipe with Herbed Sweet Potato Fries

Cook Time: 20 minutes (if don't freeze, otherwise 40 minutes)  Difficulty: Easy

Burgers have to be one of our family's favorite meals, all kinds!  You can make a burger out of practically everything (meat, beans, vegetables, etc.), and according to daysoftheyear.com, May is hamburger month.  

One of our favorite burgers is our Pizzazzed Burger, made with our special Pepper Pizzazz Seasoning Blend!  For years at our swim club cookouts, people would ask, "What seasoning did you use in the burgers?...They're amazing!"  

In celebration of hamburger month, this mouth-watering burger recipe will have your guests asking for seconds.  We have made this basic recipe with beef as well as ground chicken and turkey.  It's a must have in your recipe arsenal. Add our favorite toppings (mustards, ketchups, or special sauce combinations) for a delicious tasy burger.

Short on time?  Purchase frozen burger patties from your local grocery store, and sprinkle Cherchies® Pepper Pizzazz on top.  Instant flavor (this is what we used to do at our swim clubs for those impromptu cookouts).

So fire up those grills...it's burger season.  What's your favorite burger recipe?  We'd love to hear from you!  

Ingredients

• 1 small onion, finely chopped 
• 1 Tablespoon (Tbsp) Olive oil
• 1 Lb. ground meat (we use a mixture of beef, pork, and veal, but have made this recipe with ground chicken or turkey).
• 1 egg
• 2 Tablespoons (Tbsp) Worcestershire Sauce
• 1 Tablespoon (Tbsp) Cherchies® Pepper Pizzazz Seasoning Blend
• 1/4 cup bread crumbs
• 1/2 cup shredded cheese (your choice)
• 1-2 Tablespoons (Tbsp) Cherchies® Champagne Mustard or Cherchies® Hot Banana Pepper Mustard
• **For chicken or turkey burgers, add 1/4 cup mayo

Preparation

Saute the onions in olive oil.  I don't always do this step (Ok, sometimes I get lazy). Fresh finely minced onions are just as good.  Set aside.  Add remaining ingredients plus the cooked onions to a large bowl.  

Mix with hands to just combine.  Shape into patties and place on parchment paper-lined baking sheet.  Next, use your thumb to make a little well in the burger (Thank you Rachael Ray for that tip).  Freeze for about 30 minutes.  My hubby swears by this step, but I've made them without freezing.

Turn grill onto High then low after grill has heated up.  Cook to desired doneness.  

Serve with our Herbed Sweet Potato Fries, Festive Deviled Eggs, and Strawberry Spinach Salad for a complete meal.  Enjoy!

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Smoked Turkey Wrap with Chipotle Aioli Recipe

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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!  

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

• 3 Tbsp. Terrapin Ridge Farms Chipotle Aioli (or could use Terrapin Ridge Farms Hatch Chile Bacon Ranch Dip or Cherchies® Hot Banana Pepper Mustard
• 1 green onion, finely chopped
• 6 ounces thinly sliced deli smoked turkey breast
• 2 romaine lettuce leaves, center rib removed
• 1/2 cup thinly sliced cucumber
• 4 thin slices tomato
• 2 slices swiss cheese (optional)
• 2 (6-in.) flour tortillas

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

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:)