Sherried Tomato Recipe

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Sherried Tomato Recipe

Cook Time:  8-10 minutes

Difficulty:  Easy

Updated 9/2024.

How was your garden this Summer? Did you have a plethora of tomatoes? I was grateful for an abundance of juicy tomatoes this year! We made many yummy dishes with tomatoes, including Herbed Tomato Soup, Blooming Tomatoes With Chicken Salad, Tomato Basil Cups, Lemon Tomato Basil Cod, and our favorite, Caprese salad.

Sadly, as the leaves turn here in Pennsylvania, we bid farewell to the last of this season's tomatoes. This quick and easy, mouth-watering tomato recipe takes advantage of Summer's bounty. It features Cherchies® Lem 'n Dill Seasoning (or Cherchies® Basil Pizzazz Seasoning), Sherry, and feta cheese. It makes a fantastic side dish, snack, or tasty appetizer.

So, if you're looking for a new delicious recipe to use up your Summer tomatoes and add to your recipe cache, consider trying this Sherried Tomato Recipe! You won't be disappointed!

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

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Ingredients (For each tomato half)

• 1 Tablespoon (Tbsp) sherry 

• 1 ripe tomato sliced in half

• 1/8 teaspoon (tsp) pepper

• 1/8 teaspoon Cherchies® Lem 'n Dill Seasoning or Cherchies® Basil Pizzazz

• 1 Tablespoon (Tbsp) mayonnaise

• 1 Tablespoon (Tbsp) Feta cheese, crumbled

Preparation
Remove stem from the tomato and cut in half (Tip: slice a little off the bottom of the tomato, so it lays flat when cooking). Place cut-side up on a cookie sheet.  Pierce tomato with a fork and sprinkle with sherry and pepper.

Broil tomatoes for 2 to 3 minutes.

In a small bowl combine Cherchies Lem 'n Dill Seasoning, (or Basil Pizzazz) mayonnaise, and feta cheese.  Spoon dill mixture over tomato halves.

Broil tomatoes an additional 2 to 3 minutes or until slightly browned.  Serve hot.  Serves 1 (I doubled this recipe for the pictures).  

Now you know yet another way to use up your tomatoes from your garden.

Enjoy!

Sausage Bites with Cranberry Mustard Recipe

Sausage Bites with Cranberry Mustard Recipe

Cook Time: 15-20 minutes  

Difficulty: Easy

Need a quick appetizer?  I've got just the thing, sausage bites with our award-winning cranberry mustard!  

Perhaps you like mustard with a sweet kick, then our signature Cherchies® Champagne Mustard is just for you!  It's sweet and spicy.

Ingredients

• 1 lb. of your favorite kielbasa or Italian sausage
• Cherchies® Cranberry Mustard or Cherchies® Champagne Mustard or Cherchies® Hot Banana Pepper Mustard

Grill or bake your favorite sausage, slice it into bite size pieces, pop open a jar of Cherchies® Cranberry Mustard, and voila, an instant appetizer!

Come to think of it, call your friends, serve these sausage bites with our Cream Cheese Appetizer, and our Sweet and Savory Brie Recipe, and you have yourself an appetizer party!  

Baked Blackberry Mustard Wing Recipe

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Baked Blackberry Mustard Wing Recipe

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.

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!

Cooking Tip: How To Measure Ingredients

Cooking Tip: How To Measure Ingredients

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!