Cherchies Blog

Champagne Chicken Lettuce Wraps Recipe

leftovers, lunch, entreesSheri SpalloneComment

Cook Time: 5- 7 minutes

Difficulty: Easy

Folks, if you've never had lettuce wraps before, you're missing out!  They're tasty, satisfying, very low calorie, and a great way to use up leftover chicken!  

I'm always experimenting (playing with my food), and I love when something turns out amazing by chance.  I had never combined our Champagne Mustard with soy sauce, until now.  Wow!

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I make these on occasion when my hubby travels, because they're quick and easy and oh so delicious, and not something my hubby would usually eat (more for me).

Recently, I made these wraps for myself for lunch and our 21 year old son happened to be home. His comment, "Mom the kitchen smells amazing, what did you make?"  I  said, "You wanna try?"  Guess what?  My biggest foodie critic, my 21 year-old tried them and loved them!  

The Champagne Mustard combined with soy sauce elevated these wraps to the next level.  You need to try these!  "Quick Cooking" is an understatement. This recipe only takes about 5-7 minutes and serves one, two if you share;)

Ingredients

  • 1 cup Rotisserie chicken (found in most grocery stores), or cooked chicken
  • 1 green onion, sliced, green tops set aside
  • 1 cup packaged coleslaw mix
  • 1 Tablespoon (Tbsp) Coconut oil (could substitute Olive oil)
  • 1 teaspoon Sesame Oil
  • 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard (or substitute our Hot Banana Pepper Mustard for the spicier palate)
  • 1 Tablespoon (Tbsp) Soy sauce
  • Leaves of butter lettuce, separated and washed

Preparation

Separate, wash, and arrange butter lettuce leaves on a plate.  Set aside.  Slice green onions, reserving green tops for the garnish at the end.

In a small bowl, mix the Champagne Mustard and soy sauce.   Turn skillet on to medium and add coconut oil.  Add onions, sauteing for two minutes, then add chicken.  After two more minutes, add the cabbage. the Champagne Mustard mix, and the sesame oil, stirring constantly.  You want cabbage to be tender-crisp, not mushy.

Turn off heat and divide mixture into lettuce cups.  Serve with soy sauce (optional).  Garnish with green onion tops (I forgot this step in the picture because I gobbled them up rather quickly). To share or not to share, that is the question;)  Enjoy!

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Pretty Pepper Roll-Up Recipe

appetizers, snacksSheri SpalloneComment

Pretty Pepper Roll-Up Recipe

You had me at bacon!  These easy breezy appetizers are perfect for unexpected company. Just grab your Pretty Peppers (we keep several jars on hand in our pantry) off the shelf and you're ready to go!

Ingredients

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Preparation

Trim crust from fresh white bread.  Mix cream cheese with Pretty Peppers and spread on bread. Cut bread into thirds lengthwise.  

Roll each piece of bread and wrap a half of a slice of bacon around each roll.

Place bacon rolls on baking sheet and bake in oven for 350 degrees until bacon is done.

Serve with our Champagne Mustard.  Enjoy!

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Champagne Roasted Brussel Sprouts and Butternut Squash Recipe

side dishesSheri SpalloneComment
Champagne Roasted Brussel Sprouts and Butternut Squash Recipe

Champagne Roasted Brussel Sprouts and Butternut Squash Recipe

If I had been told five years ago I'd be eating Brussels sprouts,  I probably would have laughed uncontrollably in that person's face (not really, that wouldn't be very nice, but I would have snickered a lot;)

Now, if I had been told my children would eat Brussels sprouts, I would have suspiciously looked around for hidden cameras, convinced I was on one of those prank-based television shows.

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Up until five years ago, I loathed Brussels sprouts. (I mean, I really, really loathed the smell, the texture, everything.) But it was when my hubby and I were out to dinner one night I had one of those culinary epiphanies.  

Hypnotized by Brussels sprouts' power, I decided to try the funny-looking vegetables intently staring me down on my plate. "You can do it, " they whispered.

Perfectly prepared (tender-crisp) Brussels sprouts roasted in delicately aged balsamic vinegar and simple seasonings (salt, pepper, and garlic) hooked me, and I needed to recreate this tasty recipe at home. How could I have missed out on this nutritional powerhouse for so long?

The true test was my children (yeah, right). One rule in our home is "the one-bite rule." In other words, our children don't have to like what we make but must try it. I made the Brussels sprouts according to the chef's recipe, except I substituted our Garlic Seasoning for the garlic, and then it happened! I thought, "No way," based on their wrinkled noses,” that the Brussels sprouts would ever be consumed. Perhaps I had pushed my family too far, but I was astonished; my family loved them!

Mom, Dad, we're eating Brussels sprouts!

I recently amped up my recipe and came up with this concoction to see if I could once again challenge my family’s palate. It worked! Not only did they eat all their vegetables, my children had second helpings and fought over the Brussels sprouts. What kids fight over Brussels sprouts? I swore I was dreaming;) Maybe I need to starve them more often (just kidding).

The Champagne Vinaigrette at the end added the perfect zing to this dish, a dish you must try. As far as your children, "may the Brussels sprouts be with you."

This would be the perfect dish for the holidays, and I think next time I make this dish, I'll substitute our Cranberry Mustard in lieu of the Champagne Mustard for that festive flare.

Thanks for stopping by:) Comment below if you have made 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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Ingredients

  • 1/2 butternut squash, peeled, seeded, and chopped into 1-inch chunks

  • 1 medium onion, coarsely chopped

  • 1 bag of Brussels sprouts, sliced lengthwise

  • 1 Pomegranate, de-seeded

  • 1 Tablespoon (Tbsp) Cherchies® Garlic Seasoning

  • pepper to taste

  • Olive oil

  • Balsamic Vinegar

  • 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

  • 1 1/2 Tablespoons (Tbsp) White Wine Vinegar

  • 6 Tablespoons (Tbsp) Olive oil

Preparation

Prepare the vinaigrette by whisking together the champagne mustard, the vinegar, and the 6 tablespoons of Olive oil.  Set aside.

Wash the squash, Brussels sprouts, and Pomegranate (check out our cooking tip on how to remove Pomegranate seeds easily).  Chop the onion coarsely into 1-inch chunks, the Brussels sprouts into half, and the butternut squash into cubes.  Place them in a large jelly roll (may need two) or baking pan.  Generously drizzle with oil and mix with your hands to coat evenly.

Generously drizzle Balsamic vinegar and sprinkle with Garlic Seasoning and pepper.  Mix with hands again to evenly coat.  You can certainly use a spoon to evenly mix, but I prefer playing with my food;)

Roast vegetables at 350 degrees for about 30 minutes, or until Brussels sprouts have a golden color (You do not want the Brussels sprouts to be mushy).  Test them with a fork.  For the last 5 minutes of cooking, add pomegranate seeds.  

When vegetables are cooked, remove them from the oven and drizzle with the champagne vinaigrette. Mix and enjoy.

Champagne Roasted Brussel Sprouts and Butternut Squash Recipe

 

 

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