Blackberry Champagne Salmon Recipe

January 28, 2021entrees, glaze marinade & sauce, lunch, gluten freeSheri SpalloneComment

Originally posted in 2016 but with updated pictures! Our #1 requested recipe!

This salmon recipe is probably the most delicious salmon recipe I have ever made, salmon with a blackberry champagne mustard glaze. Awesome!

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I failed to mention this recipe is extremely easy. Just my speed, "easy and elegant". The best part, my family LOVED it. They didn't even need the "one bite rule" enforced.

Ingredients

1/4 cup Cherchies® Blackberry Preserves
1/4 cup Cherchies® Champagne Mustard
Fresh Salmon (adjust glaze according to amount of salmon)
2 Tablespoons (Tbsp) Cherchies® Garlic Seasoning
1 teaspoon (tsp) pepper
4 Tablespoons (Tbsp) butter
parchment paper

Preparation

Preheat oven to 350 degrees. Line a baking pan with parchment paper. Sprinkle salmon with Cherchies® Garlic Seasoning and pepper. Divide the butter into Tablespoon (Tbsp) portions and place on salmon a few inches apart.

Meanwhile, in a small bowl, mix together Cherchies® Champagne Mustard and Cherchies® Blackberry Preserves until blended. Slather the mixture over the salmon. Bake the salmon in the oven for 20 minutes, or until salmon is cooked through (breaks apart easily with a fork).

Serve with your favorite salad. Enjoy!

Yum

Mini Herbed Cheese Ball Recipe

December 31, 2020appetizers, parties, snacksSheri SpalloneComment

Don't let the ball drop this New Year's without trying these classic mini herbed cheese balls with pretzel sticks. Individually portioned and perfect for social distancing, these tasty, colorful morsels are easy to make and pop in your mouth as you pop open the bubbly. These festive cheese balls, featuring Cherchies® Seasoning blends can be made ahead, allowing you more time to ring in the New Year with those you hold dear.

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Did you know? Research shows that serving round foods (which resemble coins, meaning wealth) on New Years' is supposed to bring good luck. After an unprecedented year like 2020, good luck sounds dreamy right now.

Even though your New Year's Eve plans may look different this year, you can still make it a night to remember with these mini savory cheeseballs. They are easy to make, they can be made ahead, and they are an absolute must-have recipe for your New Year's arsenal.

Have a safe and Happy New Year, friends! Thank you for visiting, and please come back again!

Enjoy!

Ingredients:

4 oz. cream cheese, room temperature
4 oz. bleu cheese, room temperature
4 oz. shredded cheddar cheese
1 small onion, grated or finely minced
1 tsp. Worcestershire sauce
Cherchies® Lem’n Dill Seasoning, Cherchies Pepper Pizzazz, and Cherchies® Select Grilling Rub & Seasoning Blend (We tested this recipe with these seasoning blends, but feel free to experiment with your favorite and report back to us!)

Preparation
Allow the cream cheese to rest on the counter in the package for about 30 minutes, or until softened to room temperature. (If you are in a rush, try this trick. Place sealed package of cream cheese, sans the box, in a small bowl with warm water. This will allow the cream cheese to soften quicker).
In a medium bowl, mix together the cream cheese, bleu cheese, cheddar cheese, minced onions, and Worcestershire sauce. Refrigerate for 30 minutes (can also be made ahead to chill in refrigerator over night).

When close to serving, evenly distribute the Cherchies® Seasoning Blends on three plates. (This will be used to roll up the mini cheese balls.) With a melon ball scooper, scoop out individual portions of the cheese mixture and roll in the various seasoning blends.

When ready to serve, add a pretzel stick for individual tasty portions. Enjoy!

Yum

Salmon and Dill Rollups Recipe

December 16, 2020appetizers, snacks, lunchSheri SpalloneComment

Prep Time: 30 Minutes
Difficulty: Easy

Let the countdown to 2021 begin. Let's face it, 2020 was anything but ordinary. While we are all ready to put 2020 behind us, most importantly now, we also need to relax, unplug, enjoy the holiday season, and treat ourselves to something special.

These festive salmon and dill rollups, featuring smoked salmon, spinach, Cherchies® Lem'n Dill Seasoning, etc., are the perfect snack for cozying up by the fire or a fancy enough appetizer you and your significant other can share over a bottle of wine.

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Now is the time, more than ever, to treat yourselves this holiday season to these elegant salmon and dill pinwheels. You deserve something special!

Enjoy!

Comment below and let us know if you tried this tasty recipe. We would love to hear from you and as always, thank you for visiting! Please come back again.

Ingredients

4 oz. cream cheese (room temperature)

1/2 cup chopped green onions (green and white part)
2 Tbsp. (Tablespoons) Cherchies® Lem'n Dill Seasoning Blend
Baby Spinach leaves (Enough to cover tortilla)
Smoked salmon (Enough to cover tortilla)
1 large tortilla (burrito size- any type will work, regular, low carb, gluten-free, etc.)

Preparation

Allow the cream cheese to rest on the counter in the package for about 30 minutes, or until softened to room temperature. (If you are in a rush, try this trick. Place sealed package of cream cheese, sans the box, in a small bowl with warm water. This will allow the cream cheese to soften quicker).

In a medium bowl, mix together the cream cheese, chopped green onions, and Lem'n Dill Seasoning. Set aside.

Lay the tortilla on a cutting board. Spread the tortilla with the cream cheese mixture until completely covered. Next, layer the spinach on top of the cream cheese followed by the smoked salmon.

Carefully roll the tortilla and slice the rollup into 1 1/2” pieces. Secure with toothpicks and refrigerate for 30 minutes before serving.

Enjoy!

Yum

Chili Stuffed Peppers Recipe

November 11, 2020entrees, leftovers, lunchSheri SpalloneComment

Prep Time: 15 minutes

Cook Time: 20 minutes

Difficulty: Easy

Are you a leftover lover or hater? I love turning today's leftovers into tomorrow's masterpiece, and stuffed peppers are the perfect masquerade for leftover meat, veggies, rice, chili, and so much more. For this recipe, we used leftover chili, seasoned with Cherchies® Select Grilling Rub & Seasoning Blend and Cherchies® Black Bean & Corn Salsa (or Cherchies® Vidalia Onion Peach Salsa).

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Make the chili one night and use the leftover chili in these stuffed peppers for round two later in the week. Not only is this recipe a creative way to use up leftovers, but it is also the perfect dish to hide those unsuspecting vegetables from any picky eaters, and dinner on those busy nights is ready in about 30 minutes. It doesn’t get much easier than that!

Enjoy!

Comment below and let us know if you made these delicious stuffed peppers. As always, thank you for visiting, and please come back again!

Ingredients

1 yellow (sweet) onion, diced
1 Tablespoon (Tbsp) olive oil
1 pound (lb) ground turkey or beef
3 generous Tablespoons (Tbsp) Cherchies® Select Grilling Rub & Seasoning Blend
1 Tablespoon (Tbsp) Minor's Beef Base, dissolved in 1/4 cup of water (could substitute 1 beef bouillon cube dissolved in 1/4 cup water or 1/4 cup prepared beef broth)
1 jar of Cherchies® Black Bean & Corn Salsa or Cherchies®Vidalia Onion Peach Salsa
1 15.5 oz. can black beans, drained and rinsed
1/2 cup shredded Mexican Cheese blend, plus another cup for topping
Assorted large peppers (red, green, yellow, or orange), washed, sliced, and deseeded
4 green onions, sliced (optional for garnish)
Chopped cilantro (optional for garnish)

Preparation
Preheat oven to 350 degrees.

In a large skillet, sauté onion in olive oil on medium-low heat until translucent. After the onion has cooked, add ground meat, Cherchies® Select Grilling Rub & Seasoning Blend, and beef base or bouillon mixed in water.

Turn heat to low and simmer until the meat is no longer pink. While meat is cooking, prepare the peppers. Wash, slice in half, and remove the seeds from the peppers. Place the peppers on a lightly greased or parchment paper-lined baking sheet and set aside. (If peppers wobble to one side, roll up a little aluminum foil and place near peppers to stabilize while cooking. This also prevents the filling from spilling out).

As meat finishes cooking, add Cherchies® Black Bean & Corn Salsa or Cherchies® Vidalia Onion Peach Salsa, the can of black beans to the mixture, stir, and cook for a few more minutes. Next, add 1/2 cup shredded cheese to the meat mixture and stir until melted. Turn off the heat and allow the meat to cool for ten minutes. (This will make filling the peppers easier).

After the meat has cooled slightly, carefully fill the peppers shells with the chili and return to the baking pan. Sprinkle the remaining 1 cup of cheese over peppers. Bake in the oven for 15-20 minutes, or until bubbly and the cheese is melted.