Rigatoni Penne and Garlic Bread Recipes
Most pasta options at home are based around what type of tomato sauce will be used. Well look no further than Cheric's to provide you and your family with a great-tasting and easy-to-use option from the everyday norm of tomato sauce. When we say that we are "not just a marinade" in the following recipes, we will in fact prove that we really are what we say. When we say that you can use us for your whole meal, again we back up our statements. Use our Cheric's "not just a marinade" the same way you would use any other jarred pasta sauce. Heat Cheric's over low- medium heat and sauté till garlic contents are lightly golden-browned. Mix with your favorite type of steaming hot pasta and serve. It's that simple!
Rigatoni with Cheric's "not just a marinade"
1 pound of Rigatoni-shaped pasta ( any type of pasta can be used )
5 oz (around 3 tbsp ) Cheric's "not just a marinade"
Fresh Grated Parmesan Cheese
Salt and Pepper to taste
In a sauté pan, gently cook Cheric's till garlic is lightly golden-browned. Boil rigatoni till cooked al dente. Lightly salting the water before cooking pasta will add flavor to the pasta as well as the finished dish. Drain pasta well and mix with Cheric's. Season the pasta with salt and pepper, to your desired taste. Place in bowl and grate parmesan cheese over the top.
Chef's Tip
When sautéing Cheric's "not just a marinade" be very careful not to burn the garlic.
Notes
Mix well before adding Cheric's "not just a marinade" to the sauté pan.
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Penne with Grilled Chicken
As we told you earlier, our product can make a whole meal. With this recipe we plan on showing you how easy and effective it really is.
1 pound Penne (or you can use your favorite pasta)
2 medium sized Skinless / Boneless Chicken Breast
8 oz (around 4-5 tbsp) Cheric's
Fresh Grated Parmesan Cheese
Salt and Pepper to taste.
Take chicken and marinate in 2-3 tbsp of Cheric's marinade for as long as your time will allow. When the marinating process is complete, grill chicken breasts till cooked through.* When cooking is complete slice chicken into thin strips. In a sauté pan add remaining Cheric's "not just a marinade" and gently cook Cheric's till garlic is lightly golden-browned. Add strips of chicken to pan and toss with sauce. Lightly salting the water before cooking pasta will add flavor to the pasta as well as the finished dish. Cook pasta till al dente and drain well. Add drained pasta and toss all remaining ingredients together. Serve in a bowl and top with grated parmesan cheese.
Chef's Tip
You can use thin cut chicken for a quicker cooking time. It will also give you smaller and thinner slices depending on what your preference is.
Notes
There's your whole meal from this one incredible little jar!
* Chicken needs to be cooked.
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Linguini with Clam sauce
1 pound Linguini
5 oz (around 2-3 tbsp ) Cheric's "not just a marinade"
10-12 Little Neck Clams
4 oz White Wine
¼ cup Chopped Parsley
Salt and Pepper to desired taste
Lightly salting the water before cooking pasta will add flavor to the pasta as well as the finished dish. Cook linguini till al dente. In a sauté pan add Cheric's and gently cook till lightly browned. Add clams, white wine to the pan. Cover and cook till clams have opened. Drain pasta well and add to pan. Mix well and add chopped parsley. Serve in a bowl and garnish with chopped parsley.
Chef's Tip
Gently cook Cheric's till garlic is lightly golden-browned. Covering clams allows them to open and release all of their natural flavors. If any clams have not opened this could mean they were bad and should not be consumed. As well if clams were opened before cooking they should not be used. Use a wine that you would drink. Do not use cooking wine. After all, if you wouldn't drink it why would you cook with it?
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There a few different cooking variations. Try both and let us know which one you like "The Best."
1 French Baguette or Italian Bread
Cheric's "not just a marinade"
Mozzarella Cheese (optional)
Option # 1
Cut bread in half length-wise. Spread Cheric's over both sides on the cut side of the bread. Sprinkle cheese on bottom side (optional). Place top side over bottom side and wrap in tin foil. Bake in a pre-heated 350 degree oven for 20-30 minutes or until bread is crispy and cheese has melted.
Option # 2
Cut bread in half length-wise. Spread Cheric's over both sides on the cut side of the bread. Place bread under a broiler. Cook till bread is golden brown being careful not to burn.
Chef's Tip
The ease of both recipes speaks for itself.
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"When I heard about Cheric's, I needed to know what all the hype was about. I tried it, and, let’s just say it wasn’t hyped enough. I initially cooked it with my chicken. It was amazing. The only downside was that I was eating too much chicken because of it. I couldn't stop going for one more piece. You know you like it when you are licking your fingers and the tray before you put it in the sink. I then started using it as salad dressing. It actually made me enjoy eating salad. You can basically put it on anything." -Craig Rosmarin
"The Cheric's Marinade recipe is awesome and delicious. I sauteed boneless chicken and fresh tomatoes with its marinade. We
enjoyed the taste very much.
The cook is real quick and the flavor is great!
" - Alice L. Bianco
Chicken marinade recipes
Steak marinade recipes
Seafood recipes
Pasta recipes
Vegetable and side dish recipes
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