Chicken Pad Thai Recipe

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Chicken Pad Thai Recipe

Cook Time:  30 minutes  Difficulty:  Easy

Don't be scared by the number of ingredients, it's worth it and relatively easy.  This recipe is my twist on my favorite Pad Thai dish.  Typically Pad Thai does not include peppers, but I added for color and to sneak vegetables into this dish for my family:)

Ingredients

• 2 Tablespoons coconut oil. divided

• 4 (4 oz.) chicken breasts, cut into thin strips

• 1 Tablespoon Cherchies® Chardonnay Lime & Cilantro Seasoning

• 1 teaspoon pepper

• 1 red pepper, sliced thin

• 2 green onions, chopped (white part, finely chopped, green part coarsely chopped saved for garnish

• 1/2 lime juice

• 1 clove minced garlic

• 1/4 cup water

• 1/4 cup creamy peanut butter

• 1/2 cup coconut milk

• 1/2 cup cilantro, chopped

• 1 10 oz. rice noodles

• 1 cup bean sprouts

• 1/2 cup chopped peanuts (optional)

Preparation

Cut chicken into thin strips, and generously sprinkle the chicken with Cherchies® Chardonnay Lime & Cilantro Seasoning and pepper.  Mix in a large bowl to coat.  
Place a large skillet on the stove, and melt 1 Tablespoon of the coconut oil on med/low heat.  After a few minutes, add the chicken to the heated skillet, and cook the chicken for about 10 minutes, stirring occasionally, until almost cooked.  Remove the chicken from the pan and set aside on a plate.  

While chicken is cooking, prepare the noodles according to package directions.  If not using immediately, drain the cooked noodles and soak in cold water.

To the same skillet, add the minced onions, the pepper strips, and the rest of the coconut oil.  Cook until almost tender.  Remove the peppers and onions and add to the same plate as the chicken.
Set aside.

Add water to the pan and scrape the bits from bottom with a wooden spoon.  This is where all the flavor is and you don't want to miss it:)  Add the fish sauce, lime juice, peanut butter, garlic, coconut milk, and Terrapin Ridge Farms Thai Aioli.  Stir.
Add chicken and peppers back to pan.  Cook on low for a few minutes.

Make a well into the mixture, and add the eggs.  Allow them to cook for a few minutes undisturbed, and then stir occasionally.  After the eggs have been cooked, add the bean sprouts in the last few minutes of cooking.

Drain the cooked noodles.  If your skillet is big enough, add the noodles and gently mix the ingredients to combine and cook for a few minutes to heat ingredients.  If your skillet is not large enough, don't fret, grab a large bowl and mix the ingredients with tongs until combined.   Garnish with the scallions (the green part of the green onions), cilantro, lime wedges, and chopped peanuts (optional).  Yum!  Enjoy!

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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Chipotle Breakfast Burrito Recipe

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Chipotle Breakfast Burrito Recipe

Cook Time:  15 minutes  Difficulty:  Easy

Loaded with vegetables, eggs, cheese, and a spicy sauce, these mouth-watering breakfast burritos can be served immediately or made ahead for a quick breakfast on the go.  

Ingredients

• 2 tablespoons olive oil

• 1/2 cup chopped red bell pepper

• 1 1/2 cups fresh corn kernels, cut from about 2 cobs

• 6 large eggs

• 1/2 cup grated queso blanco (Mexican white cheese)

• 1 jar Terrapin Ridge Farms Chipotle Aioli

• 1/2 cup chopped green bell pepper

• 1/2 cup chopped yellow onion

• 1 teaspoon salt, divided

• 1/4 teaspoon black pepper

• 4 (10-inch) flour tortillas, gently warmed

Preparation

Set a nonstick, 10-inch saute pan over medium-high heat.  Add the olive oil to the pan and once hot, add the bell peppers, onion, and corn to the pan. Cook the vegetables, stirring often, until the vegetables are softened, about 10 to 12 minutes. Season with 1/2 teaspoon of the salt, remove from the heat and put on a plate to cool. 

In a medium bowl, combine the eggs and remaining 1/2 teaspoon of salt and the black pepper. Use a whisk to beat the eggs until frothy.  Add the butter to the pan and once melted, pour the beaten eggs into the pan and use a rubber spatula to scrape the sides and bottom of the pan to ensure that the eggs cook evenly. 

After 2 minutes the eggs should still be a bit wet, sprinkle the grated cheese. Fold the eggs over themselves until the cheese is melted.  Add the sauteed vegetables and stir.

Mix in the Chipotle Aioli and divide the egg/ vegetable mixture evenly between the tortillas.

Fold the left and right side of the tortilla over the center portion and then roll the bottom edge up towards the top.  Continue with the 3 remaining tortillas and serve while warm, or freeze for a later use.  Enjoy!

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Gourmet Basket Giveaway Winner

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Gourmet Basket Giveaway Winner

Thank you to all of you who participated in our Cherchies Giveaway!

The winner is: Cindy Peterson.
Cindy, please contact me at sheri@cherchies.com with your address  so we can send your gift basket to you.

Cindy won the Cherchies® gourmet gift colander, filled with some of our favorite products, Cherchies® Champagne Mustard, Cherchies® Pretty Hot Peppers, Cherchies® Lem 'n Dill and Chardonnay Lime & Cilantro Seasoning Blends, and Cherchies® Italian Pasta e Fagioli Soup Mix.

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Timestamp: 2016-04-30 14:20:43 UTC

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Happy cooking!