Rustic Ratatouille Recipe

Rustic Ratatouille Recipe

Prep Time: 15 minutes

Cook Time: About 2 hours and 30 minutes

Difficulty: Easy

Today’s comforting recipe is an ode to those late summer vegetables, the beginning of Fall, and the late Julia Child. I present to you my version of Ratatouille, a swirly-twirly layered dish of fresh vegetables in a rich piperade (fancy for tomatoes, peppers, and onions) and fragrantly seasoned with thyme, garlic, parsley, Cherchies® Basil Pizzazz, and Cherchies® Garlic Seasoning. This dish is impressive in presentation, and the vibrant colors are also entirely reminiscent of Fall.  

This savory French stew typically uses tomatoes, peppers, zucchini, eggplant, onions, garlic, and herbs and is simmered on the stove. This dish lends to creativity in the kitchen, so taking my inspiration from Julia Child (who layered the vegetables in a savory sauce and baked them in the oven), I created this family-friendly version (sans the eggplant-kiddos and hubby are not fans). I alternated the vegetables into a decorative spiral and baked them in the oven.

Do not be intimidated by what seems to be endless mounds of slicing. This flavorful dish is quite easy, especially if you have a mandolin or a food processor (one of my favorite kitchen appliances ever!). Use vegetables that are similar in size, and feel free to substitute for your liking. As I mentioned, I removed the eggplant and added thinly sliced sweet potatoes and yellow squash.

The result is a fragrantly delicious vegetable casserole that will please even the most discerning guests. It is comfort food in a pan. Serve this easy dish alongside your favorite meat or fish recipes and crusty bread to sop up all the wonderfully tasty juices. Or, nix the meat entirely for a fabulous Meatless Monday meal.

Happy Fall!

Enjoy!

Comment below on how you liked this dish and any substitutions you made! Thank you for stopping by. Come back again!

Sauce (piperade) ingredients- (“Piperade” is fancy for onions, peppers, and tomatoes)

• 2 Tablespoons (Tbsp) good olive oil

• 1 medium onion, peeled and chopped

• 1/2 red pepper, seeds, and ribs removed, chopped

• 1/2 green pepper, seeds, and ribs removed, chopped

• 3-4 medium tomatoes, peeled, seeded, and chopped

• 2 cloves minced garlic

• 1 Tablespoon (Tbsp) tomato paste

• 1 teaspoon (tsp) salt

• 2 sprigs fresh thyme, stems removed and chopped

• 2 sprigs fresh chopped parsley

• 1 Tablespoon (Tbsp) Cherchies® Basil Pizzazz Seasoning

• 1 bay leaf

• 3/4 cup grated Parmesan cheese

Filling Ingredients (You will want the veggies in this dish to be similar in size, as it makes for a pretty presentation, and the cooking time will be similar)

• 2 small sweet potatoes, washed, peeled, and thinly sliced* (you can leave the skins on if you prefer. Make sure to wash thoroughly.)

• 1 medium or 2 small yellow squash (pick ones that are similar in size), washed and thinly sliced*

• 1 zucchini, washed and thinly sliced*

• 3 or 4 medium tomatoes, thinly sliced

• 1 teaspoon (tsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp) ground pepper

Preparation

• Heat the oven to 275 degrees. Chop the onions, peppers, and tomatoes (reserving the juices) before cooking. (You may want to put the tomatoes into a bowl with the juices to cut down on the mess.)

• Combine oil and chopped onions in a medium skillet. Cook over low heat until onions are translucent.

• Add peppers, garlic, and tomatoes and juice. Stir and simmer until the peppers are soft. Add salt, tomato paste, thyme, parsley, Cherchies® Basil Pizzazz, and bay leaf to the skillet. Simmer on low for 10-15 minutes. Remove from heat when finished. Add the cheese, stir, and set aside to cool.

While the piperade (sauce) simmers, prepare the filling. Using a food processor, a mandolin, or sharp knife, slice the squash, zucchini, and sweet potato. The tomatoes didn’t slice well in my food processor, so I sliced them thinly with a sharp knife. You could use a mandolin for the tomatoes if you prefer. Place sweet potatoes in a bowl of cold water and set the rest of the vegetables aside.

After the sauce has cooled, pour into a blender and puree until desired consistency. If the liquid is still hot, make sure to cover with a towel so the blender does not explode from the hot liquids. (If you have a Blentec blender (or a blender that can can handle hot foods)), there is no need to let the sauce cool beforehand.

Pour half of the sauce (piperade) into the bottom of a shallow baking pan. Arrange the vegetables, alternating them as you go, into a spiral. Repeat until the pan is full. I prefer to use a round baking dish for presentation, but you can easily use a rectangular pan. You decide!

Season the vegetables with Cherchies® Garlic Seasoning and pepper. Drizzle the remaining piperade over the vegetables. Cover pan with foil and bake until vegetables are tender (about 1 and a half hours, or when easily cut by a knife). Uncover the vegetables and bake for another 30 minutes until vegetables are slightly golden. Serve warm.

Enjoy this beautiful savory dish with your favorite meat or seafood and some bread to sop up the delicious juices.

Rustic Ratatouille Recipe

Chicken Cordon Bleu Soup Recipe

Chicken Cordon Bleu Soup Recipe

Cook Time: 25 minutes

Prep Time 10 minutes

Difficulty: Easy

I cannot be the only one who takes leftovers and creates new masterpieces to stretch a buck, right? Take soup, for example. It is the perfect means for re-purposing leftovers and a dish to be enjoyed year-round. Do you eat soup year-round? We do! Today, we have taken leftovers to a new level, combined the flavors of the classic dish Chicken Cordon Bleu (chicken, ham, and Swiss cheese), added Cherchies® award-winning Champagne Mustard, and created this delicious soup your family will love.

If you have been following our blog (thank you, we love you, or if you just found our blog, welcome, we love you, too!), you will recall (or be introduced to) my passion for creating culinary masterpieces using leftovers. With a family of five, I do my best to waste as little as possible, and leftovers are the way to go. This delicious soup recipe came together out of necessity last Christmas when I tried to make sense of leftover ham, vegetables from the crudité platter, Swiss cheese, and leftover chicken (which always seems to be a staple in our home). It dawned on me, Chicken Cordon Bleu Soup! Something different, and different is good:)

This rich, creamy soup tastes like its iconic cousin with generous chunks of ham, chicken, Swiss Cheese, hearty vegetables, Cherchies® Champagne Mustard, and Cherchies® Basil Pizzazz Seasoning. The flavors combine beautifully to create a delicious meal your family will repeatedly request.  

What are you waiting for? Grab your leftovers and make a batch of this flavorful soup today. If there are any leftovers, portion them off into plastic freezer bags and freeze them to be enjoyed year-round.

Bon Appétit! 

Comment below and tell us how you liked this deconstructed Chicken Cordon Bleu.  

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Ingredients

• 1 medium onion, diced

• 4 Tablespoons (Tbsp) butter

• 3-4 carrots, peeled and diced

• 3 stalks celery, chopped

• 1/3 cup white wine

• 2 cups chicken broth

• 1 Tablespoon (Tbsp) Minors chicken base

• 6 medium potatoes, peeled and diced

• 1 teaspoon (tsp) Thyme

• 1 teaspoon (tsp) Rosemary

• 1 teaspoon (tsp) Cherchies® Basil Pizzazz

• 1 heaping  Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 1 cup grated Swiss cheese

• 2 large chicken breasts, cooked and diced

• 1 cup diced ham (leftover holiday ham is perfect, or chop up a ham slice)

• 2 Tablespoon (Tbsp) all-purpose flour

• 1 Tablespoon chopped parsley (optional garnish)

Preparation
Chop onions, carrots,and celery and set aside.

Wash and chop potatoes. In a Dutch oven, add enough water to cover the potatoes and cook potatoes on medium-high, until almost fork tender. Drain potatoes and set aside when they are finished cooking. 

While potatoes are cooking, add onions, carrots, and celery to a large skillet and cook in butter on low until tender.  Add the cooked onions, carrots, and celery to the potatoes in the Dutch oven. 

Add the chicken broth, wine, Thyme, Rosemary, Cherchies® Basil Pizzazz, Cherchies® Champagne Mustard, chicken, and ham to the pot and simmer for 15 minutes.  Add the Swiss cheese.   

To thicken the soup, remove 1 cup of soup from pan and combine it with the flour in a food processor or blender (that can handle heat).  Puree until smooth.  Add the pureed soup back to the Dutch oven and stir.  Add the Swiss cheese.   Allow soup to cook for 5 minutes. 

Garnish with chopped parsley (optional).  Serve with a green salad and our Best Darn Garlic Bread for a complete meal.

Bon Appetit!

Chicken Cordon Bleu Soup Recipe

Crockpot Coq Au Vin Recipe

Crockpot Coq Au Vin Recipe

Cook Time: 4+ hours
Prep Time:  30 minutes
Difficulty: Easy
Serves: 4-6

Oooh, La La!  Today, I am sharing one of my favorite slow cooker “Frenchy” dishes, Coq Au Vin, which translates to chicken with wine. Every time I make this rich stew, I seriously want to lick the bowl clean it is that good. This flavorful stew with its wine-infused broth and layers of tender chicken, salty bacon, vegetables, and savory herbs, will soon become a family favorite.

Although there are several steps in the beginning to this delicious meal, have no fear, it is well worth the effort, as those steps impart the intense layers of flavor, characteristic of this dish. And because this dish is slow cooked to perfection, you prepare the ingredients and walk away until dinner it is cooked hours later, which makes it an ideal meal for busy families, guests, or anytime you need a break in the kitchen.

So what are you waiting on? You need to make this deliciously hearty stew tonight. You will not be disappointed! Make sure to grab some crusty bread to sop up the glorious juices of this amazing dish.

Comment below and let us know how you liked it!

Bon Appetit! (Frenchy for Enjoy Your Meal)

Ingredients (This recipe is adapted from Williams- Sonoma)

• 1 bottle (750ml) Pinot Noir

• 5 fresh parsley sprigs, plus 2 Tablespoons (Tbsp) chopped parsley for garnish (you can use either flat-leaf or curly)

• 3 fresh thyme sprigs

• 1 bay leaf

• 1/2 leek (cut lengthwise- cut top dark greens and bottom off and rinse under cold water to remove dirt)

• 3 1/4lb. chicken parts (breasts, thighs, and legs)- Many grocery stores have value packs

• 1 Tablespoon (Tbsp.) Cherchies® Garlic Seasoning

• 2 teaspoons (tsp) ground pepper

• 1 lb. button mushrooms (we tested with Baby Bella Mushrooms)

• 3/4 lb. shallots halved

• 1 Tablespoon (Tbsp) unsalted butter

• 2 cloves garlic, minced

• 2 Tablespoons (Tbsp) tomato paste

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 2 Tablespoons (Tbsp) all-purpose flour

•  1 3/4 cups chicken broth

• 3/4 lb. carrots, peeled and cut into 2-inch pieces

• salt and pepper to taste

• kitchen twine

Preparation  
In a large saucepan over medium-high heat, boil the wine until reduced by half, about 15 minutes.  

Peel and chop the vegetables as directed above. Place the parsley sprigs, thyme sprigs, and bay leaf against the cut side of the halved leek and tie with kitchen twine.  (The fancy word is bouquet-garni which means a bundle of herbs).  (You may notice the picture is missing a leek. I asked hubby to pick one up when he came home, but he brought home fennel instead;) Set the vegetables and herbs aside.

In a large skillet on medium heat, add the bacon and cook until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain off the grease. 

Remove all but 2 (Tablespoons) Tbsp. of the grease from the pan. Season the chicken with Cherchies® Garlic Seasoning and pepper.  Increase the heat to medium-high, and working in batches, brown the chicken, turning once (4 to 5 minutes on each side). Remove and transfer to a slow cooker. Top with carrot pieces.

To the same skillet, add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Remove vegetables from pan and transfer to slow cooker. Spoon over chicken.

Again, using the same skillet, melt the butter in the skillet.  Add the garlic, tomato paste, Cherchies®Champagne Mustard and flour, and cook, stirring constantly, for 1 minute. Whisk in the reduced wine and the chicken broth and bring to a simmer. Add the bacon, and bouquet garni to the slow-cooker.  Set the cooker on the high setting, cover and cook until the chicken is fork-tender, about 4-5 hours.

When the chicken is tender, discard the bouquet garni and adjust the seasonings with salt and pepper.  Garnish with the chopped parsley and serve immediately. Serves 4 to 6. Serve with crusty bread to sop up the juices and Cherry Apple Tart Recipe for a complete meal.

Enjoy!

Lemon Tomato Basil Cod Recipe

Lemon Tomato Basil Cod Recipe

Cooking Time:  25 Minutes
Difficulty:  Easy

Happy Summer everyone!  For those who grow vegetables in the Summer, your tomatoes may be about ready for harvest!  If so, why not make the best of Summer's bounty with this easy, flavorful cod recipe, bursting with juicy, ripe tomatoes, fresh basil, and smothered in a delicate, lemony basil sauce.  Delicious!

Summer calls for lazier days and easier menus with fresh, flavorful ingredients.  This recipe (adapted from bakerbynature.com) featuring Cherchies® Garlic Seasoning and Cherchies® Basil Pizzazz, is a recipe we're sure your entire family will love.  It is also perfect for summer entertaining!

Share a photo of your finished product on Instagram or Facebook, and let us know your thoughts below!   Thank you for stopping by!

Ingredients  
Adapted from Baker by Nature

For the White Wine Sauce

• 2 Tablespoons (Tbsp) olive oil
• 1/2 teaspoon (tsp) crushed red pepper flakes
• 2 large cloves garlic, finely minced
• 1 pint multi-colored (red, yellow, orange) cherry tomatoes (red cherry tomatoes perfectly fine if can't find), sliced in half
• 2 Tablespoons (Tbsp) fresh lemon juice
• 1/2 teaspoon (tsp) fresh lemon zest
• 1/4 teaspoon (tsp) Cherchies Basil Pizzazz
• 1/4 cup white wine
• 2 Tablespoons (tbsp) butter

For the fish

• 2 Tablespoons (Tbsp) olive oil
• 1 and a 1/2 pounds fresh cod, cut into 4 fillets
• Cherchies Garlic Seasoning and pepper to taste
• 1/4 cup fresh basil, finely chopped (for garnish)

Preparation

For the Sauce:

In a large pan, heat oil over medium heat. Add the crushed red pepper flakes and garlic and saute for 1 minute.  Add the halved cherry tomatoes and cook, stirring occasionally, for about 9 to 12 minutes.  Tomatoes should be soft, but still should retain their shape.  Add in the white wine, stir, and allow the mixture to come to a simmer. Stir in Cherchies® Basil Pizzazz, lemon juice, lemon zest, and butter, and cook for 2 minutes. Transfer the sauce and tomatoes into a bowl and set aside temporarily.

For the Fish:

Using the same pan, heat the oil over medium heat. Season both sides of cod with Cherchies® Garlic Seasoning and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully turn the cod over and continue cooking for another 5 minutes, or until it's cooked through.  Add in the tomatoes and the sauce to the pan and heat for a minute with the cod.

Serve the cod immediately and pour the sauce over the fish.  Garnish with chopped basil and lemon wedges for a beautiful presentation.  Serve this recipe with our Strawberry Spinach Salad and sop up the sauce with The Best Darn Garlic Bread Recipe.

Enjoy!