Thursday, August 9, 2012
Honey'n Whiskey Champagne Tilapia Recipe
2 oz honey
2 oz Whiskey or Bourbon
1 tbsp Cherchies® Champagne Mustard
2 - 3 tilapia fillets (or other white fish fillets)
Make a sauce mixing the honey, whiskey and Cherchies® Champagne Mustard together. Stir until blended. Heat a non-stick skillet over medium heat. Do not overheat the skillet. Pour the honey mixture into the skillet and place the tilapia fillets onto the mixture. Sauté a couple of minutes on each side without overcooking.
Allow the honey mixture to slightly deglaze (thicken). Plate the fillet and drizzle remaining thickened sauce over the fillet.
Serves 2 - 3.
Thursday, July 19, 2012
Hot Peach Chicken Recipe
2 tbsp olive oil
3 oz. Cherchies® White Tea Pomegranate Peach Preserve
2 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
2 tsp hot sauce, more or less to taste
Preheat the oven to 350°F. Coat baking pan with olive oil. Place chicken breasts in pan. In a small bowl, combine Cherchies® White Tea Pomegranate Peach Preserve, vinegar, salt, pepper and hot sauce. Spoon mixture over chicken and bake for 40 minutes or until done.
Friday, July 13, 2012
Spicy, Savory and Simple Tuna Steaks
Non-stick cooking spray
2 tuna steaks (also can use sword or salmon steaks)
2 tbsp Mayonnaise
2 tbsp Cherchies® Lem'n Pepper Spicy Blend Seasoning
Spray metal rack and broil tuna steaks for 2 minutes. Remove from oven. Turn fish, coating top side with mayonnaise and sprinkle with Cherchies® Lem'n Pepper Spicy Blend Seasoning. Return rack to oven and broil 3 minutes more. Be sure not to overcook! Garnish with lemon wedges.
Friday, June 1, 2012
This really is the best pork chop recipe, ever. Denise King of Southlake, Texas won the Cherchies Recipe of the Month Contest with her Best Ever Pork Chops with Parmesan Cheese & Champagne Mustard. It is just dee-lish! Try this recipe with chicken breasts, too!
Best Ever Pork Chops
4 - (3/4 inch) thick pork chops (top loin, lean, boneless)
1 dash black pepper
1/4 cup Cherchies® Champagne Mustard
2 tbsp olive oil
1/4 tsp Cherchies® Garlic'n Herbs No Salt Seasoning
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
3/4 cup Parmesan cheese, grated
Preheat oven to 400° F. Line a baking sheet with aluminum foil and set aside. Season the pork chops with pepper.
In a small bowl, whisk together mustard, oil, and remaining spices and brush mixture onto both sides. Press the grated Parmesan cheese into both sides of the chops (I am pretty liberal with the cheese. I like a thick coating but a thin one will work, too.)
Place the chops on the baking sheet. Bake for approximately 20 minutes, or until coating is browned and the chops are cooked. For a slightly crispier texture, broil for one minute. Serves 4, and they'll be happy!