Baked Blackberry Mustard Wing Recipe

October 1, 2015entrees, glaze marinade & sauce, lunch, grillingSheri SpalloneComment

Cook Time: About 40 minutes Prep Time: 6-8 hours (for marinade) Difficulty: Easy

All my wing aficionados out there here is a wing recipe that will have your guests coming back for more.

The blackberry preserves in this recipe adds a nice sweetness to the sauce, and our gourmet Cherchies®Champagne Mustard (or Cherchies®Cranberry Mustard) adds that unexpected kick to the wings.

PRINT RECIPE

For a spicier wing, try our Cherchies® Hot Banana Pepper Mustard.

This wing recipe is the epitome of "finger-licking good", so make sure you grab plenty of napkins!

Ingredients

Cherchies® Garlic and Herb No- Salt Seasoning (enough to coat both sides of wings)
1 teaspoon (tsp) ground pepper
1/2 cup red wine (Merlot- don't forget to pour some extra for yourself:)
1/2 cup soy sauce
1 Tablespoon (Tbsp) Cherchies® Champagne Mustard or Cherchies® Cranberry Mustard
1 Tablespoon (Tbsp) (more for desired heat level) Sriracha hot sauce
1/2 cup balsamic vinegar
1 Tablespoon (Tbsp) thyme
1/4 cup Cherchies® Seedless Blackberry Preserves

Preparation

For the marinade, in a recloseable plastic bag, add the following: red wine, soy sauce, Champagne Mustard, Sriracha hot sauce, and balsamic vinegar. Mix together. Add the chicken to the bag and marinate in the refrigerator for at least 6 hours (overnight...even better).

After wings have marinated, remove the wings from the plastic bag and generously season both sides of the chicken wings with olive oil, Cherchies® Garlic 'n Herb No-Salt Seasoning and pepper and place the wings in a shallow pan. Brush chicken with the marinade, reserving remaining marinade for a sauce pan.

Bake wings at 350 degrees for about 40 minutes or until done (sizzling and "fork tender"). Meanwhile, prepare the glaze. Add marinade to a saucepan. Remove 1/2 cup of the marinade and add to a small bowl with 1 teaspoon of cornstarch and mix together. Add cornstarch mixture back to saucepan. Add Blackberry Preserves and Thyme to the saucepan.

Bring marinade up to a boil (this is important since the marinade was used with raw chicken), and continue to boil, stirring occasionally, until glaze has reduced in half and thickened (about 15-20 minutes). Baste the wings half way through cooking with the glaze.

When wings are done, feel free to garnish with scallions (chopped green part of green onions), but this is optional. Pair this recipe with our Strawberry Spinach Salad, and you have yourself a meal!

Oh my goodness, my mouth is already salivating! Enjoy my wing-loving friends!

Yum

Cooking Tip: How To Measure Ingredients

September 30, 2015cooking tipsSheri SpalloneComment

Originally posted in 2015. Updated 12/8/22.

Hey folks! The holiday season is upon us, and seasonal baking has kicked into full gear in homes across the country.

Of the many things I’ve learned over the years in my culinary creations, using the correct measuring equipment for baking is essential to ensure you get the same results each time. It is crucial in baking, as exact measurements are critical. Where cooking lends itself to adding “a little of this and a little of that,” baking is a precise science. Follow along as I explain the different tools and measurements.

Use dry ingredient measuring cups for the following:

Solids

Solids are best measured in a dry cup and include flour, cocoa powder, powdered sugar (confectioner sugar), sugar, brown sugar, and extra ingredients (nuts, dried fruit, chips, etc.). Flour, cocoa powder, and powdered sugar are best spooned into the measuring cup and leveled off with the back of a knife, whereas sugar can be scooped out of a bag or container and then leveled off with a knife. Brown sugar, unless otherwise noted, is usually scooped and firmly packed in the dry measuring cup. Extra ingredients may be scooped into a dry measuring cup.

Semi-liquids include peanut butter, yogurt, applesauce, sour cream, mashed bananas, shortening, and butter (if not in stick form). For the ingredients that need to be packed down, like peanut butter, butter (not in stick form), and shortening, spoon the ingredients into a dry measuring cup, pack them down with a spatula, and level with the back of a knife or spatula. For the other semi-liquids (yogurt, applesauce, sour cream, mashed bananas, etc.), spoon into (like you do with flour) the dry measuring cups and level off with the straight edge of a knife or spatula.

Liquid Sweeteners, while typically classified as a liquid, these sticky ingredients are best if measured in a dry measuring cup and sprayed with a bit of cooking oil before use.

Use liquid measuring cups for:

Liquids include milk, oil, water, and melted butter. Use a 1, 2, 4, or 8 liquid measuring cup with markings for lesser amounts on the side of the cup. Always make sure the liquid measuring cup is on a level surface, and always read the measurement at eye level.

For wet (liquid) and dry (solid) ingredients:

For smaller amounts of dry, solid, or liquid ingredients, use measuring spoons (teaspoons, Tablespoons, or less) to measure.

Helpful hints

To sift or not to sift?

If a recipe calls for “1 cup of flour, sifted,” — measure the flour, then sift it. If a recipe calls for “1 cup of sifted flour,” — sift the flour, then measure. It all depends on where the word “sifted” is in the ingredient wording. If “sifted” is before the ingredient name, sift before measuring. If “sifted” is after the ingredient name, sift after measuring.- Sally’s Baking Addiction. The same goes for confectioners’ sugar (powdered sugar).

Make your holiday baking stress free by following these simple measuring guidelines. Happy baking!

Yum

Giveaway Winner!

September 30, 2015Sheri SpalloneComment

I just love prizes, don't you? I especially love giving prizes!

Thank you all so much for pinning us! Well friends, we have a winner for our Cherchies® $50 gift certificate! Congratulations to:

Jennifer Conklin for pinning our Seared Citrus Cilantro Scallops Recipe made with our Cherchies® Chardonnay Lime & Cilantro Seasoning Blend.

Thank you Jennifer! It's a really easy tasty recipe. Happy Shopping! Please email me at sheri@cherchies.com to redeem your $50 Gift Certificate and we'll send you a code you can use on www.cherchies.com.

Have a great day friends!

Stay tuned...there's always something cooking in the kitchen at Cherchies®.

Random Integer Generator

Here are your random numbers:

Timestamp: 2016-09-19 19:33:31 UTC

Yum

Baked Chicken Tenders with Cranberry Mustard Recipe

September 30, 2015lunch, entreesSheri SpalloneComment

Cook Time: 20 minutes

Prep Time: 15 minutes

Difficulty: Easy

Are you searching for easy chicken recipes to add to your recipe cache? We have got you covered! We wanted to share one of our family's most requested recipes, Baked Chicken Tenders with Cranberry Mustard Dipping Sauce. So tasty!

PRINT RECIPE

If your household is anything like ours, chicken in different forms graces your table at least once a week. These easy baked savory chicken tenders, seasoned with Cherchies® Garlic Seasoning, are crispy and crunchy outside, and tender and juicy inside, and family favorite. Complementing the garlic chicken as a flavorful dipping sauce, is the pièce de resistance, Cherchies® sweet and spicy Cranberry Mustard (or Cherchies® Champagne or Hot Banana Pepper Mustards for more kick). Delicious!

Chicken tenders are a meal enjoyed by most, and these garlicky Baked Chicken Tenders With Cranberry Mustard will not disappoint, but make a double batch of these beauties because they will disappear before your eyes. Serve them with our Strawberry Spinach Salad Recipe and Cream Cheese Pie Recipe for a completely satisfying meal!

Comment below and let us know if you tried these tasty tenders. We love hearing from our friends!

As always, thank you for visiting. Please stop back for more delicious recipes, cooking tips, entertaining ideas, and so much more!

Enjoy!

Ingredients

1 cup Rice Chex cereal (or Rice Krispies), ground in a food processor (you could substitute panko bread crumbs)
1 cup flour (we actually used Bob's Mill Gluten Free 1 to 1 Baking Flour for this recipe, but have made it with regular flour too)
2 eggs, beaten
1 Tablespoon Olive oil
1 lb. chicken breast cutlets (or boneless breast cut in half vertically)- our store had a buy one get one free deal, so I splurged
2 Tablespoons (Tbsp) Cherchies® Garlic Seasoning (Could substitute Cherchies® Garlic 'n Herbs No-Salt Seasoning)
1 teaspoon (tsp) pepper
Cooking Spray
Cherchies® Cranberry Mustard (or Cherchies® Champagne Mustard, or for a spicy flare, our Cherchies® Hot Banana Pepper Mustard)

Preparation

*If using boneless chicken breast, slice the breasts vertically (halve the chicken breasts by slicing the chicken breast in half and pound the chicken between two sheets of plastic wrap until 1/2" thick).

Prepare the flour/bread crumb station. Arrange three shallow containers (I used pie plates) side by side, with the first container containing the flour, the second containing the beaten eggs, and the third containing the ground rice Chex, Cherchies® Garlic Seasoning, and pepper (mixed together).

Forks or tongs work best for this next step. First, dip both sides of the cutlets into the flour, shaking off the excess. Next, cover both sides of the cutlets with the egg, and then the seasoned cereal crumbs.