Posts Tagged ‘marinades’

Mouthwatering Monday: Spicy- Praline Glazed Pork Chops

Monday, June 4th, 2012

Spicy-Praline Glazed Pork Chops

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Here’s another delicious recipe from our test kitchen: Spicy Praline Glazed Pork Chops.

This recipe combines the Tony Chachere’s Praline Honey Ham Marinade and the Butter Jalapeno Marinade for a kick of spicy-sweet flavor.

Our recipe calls to marinate the chops for at least 30 minutes. For the best results  you can go a little longer than that.

Here’s a helpful chart on marinating pork from

chart showing recommended times for mariniating various cuts of pork

Get more marinade recipes

Mouth Watering Mondays: Cajun Marinated Pork Chop Recipe

Monday, June 13th, 2011

Cajun Marinated Pork Chop RecipeRecipe: Grillades – Cajun Marinated Pork Chops

Summary: Grillades is an interesting take on the traditional pork chop. They are seasoned with Tony Chacheres Original Creole Seasoning and then marinated in a jar of vinegar overnight which makes the intense flavor. The pork steaks are then cooked with chopped onions to a golden brown.



  1. Cut steaks in 2 inch pieces.
  2. Season with Tony Chacheres Original Creole Seasoning.
  3. Place in a jar, add vinegar, and refrigerate overnight.
  4. When ready to cook, place drained grillades (pork pieces) in a skillet coated with cooking spray and brown on each side.
  5. Add onion, water to cover, and simmer for 1 hour.

Cooking time (duration): 60

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (Southern)

Microformatting by hRecipe.


Hot Legs for the Super Bowl!

Thursday, February 4th, 2010

OK, Mr. Kevin Smith, this one is for you! Last week, I asked our fans and followers on facebook and twitter what recipe would they like to see me blog.  Mr. Smith said he would like to watch the Saints with a beer in one hand and and a chicken leg in the other.  This thought intrigued me, but quite frankly, I could see myself on my porch at the camp doing the same thing for the game.  So Kevin got me thinking, I wanted something simple, a little manly, but a twist on a favorite….So it was a “holla” moment on the treadmill at the gym.  Make those some big “wing-style” legs but add everyone’s favorite….BACON!

I would like to say I could stay neutral in this blog, but come on people, cut me some slack…”The New Orleans Saints are going to the Super Bowl!”  I wish New Orleans native, Peyton Manning all the best and I am so proud of the whole Manning family for everything they do for the city and state.  With that said, I am counting down the days to Sunday…and a Saints victory, “GEAUX SAINTS!!” I hope a few of you let me know you chomped down on one these bad boys this weekend!

Game Plan: 1 or 2 days ahead of time

All ready to take a marinade bath for a day!

All ready to take a marinade bath for a day!

1 family pack of chicken wings, washed and patted dry

1 (17 oz.) bottle Tony Chachere’s Butter Jalapeno Butter Marinade

1/3 cup Tony Chachere’s More Spice Seasoning

In a gallon plastic bag, place chicken wings.  Pour entire bottle over wings and add seasoning.  Seal bag well and mix to distribute spices and marinade.  Lay flat in the meat compartment of the refrigerator.  Marinate 1-2 days.

Game Day:

Aren't these just precious legs!

Aren't these just precious legs!

Remove wings from bag and pat dry.  Take a slice of your favorite bacon and wrap around chicken wing.  Place in baking pan sprayed with non-stick spray.  cover and bake in oven at 400 for 1 1/2 hours.  Remove cover and base with sauce every few minutes (make sure to cover well to coat). Allow bacon to crisp. Serve em with ranch dressing or blue cheese dressing!

Basting Sauce:

While your legs are baking combine 1 stick butter or margarine, 1/3 cup Tony Chachere’s Honey Bacon BBQ Marinade, 1/3 cup hot sauce in a medium saucepan and bring to a simmer.  Let simmer for 2-3 minutes.

Now there are some HOT LEGS!

Now there are some HOT LEGS!

Kevin, I hope you like my spin on your idea and I appreciate your input.  To the rest of you, have a great Super Bowl weekend….WHO DAT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Sweet Potato Crunch, another Holiday Hit

Thursday, November 12th, 2009

Hi everyone, I promised I would be back with some more holiday recipe ideas.  This recipe I developed a few years back with the addition of our marinade line.  I try to keep some useful and versatile recipe ideas for all our products.  This time around I kept looking at our Praline Honey Ham Marinade and thinking.  Then, like a bolt of lightening striking me off my feet the obvious was right in front of me….and of course, I was like….duh, Cindy!  Sweet goodness with a little crunch is never a bad idea.

If your holiday table is not complete without a sweet potato recipe, give this a try.  Or better yet, it is so good in place of any typical potato side dish.  I personally love it with grilled chicken or even steak.  It is a fun alternative and again, for all those kitchen challenged, I try to cater to you!  Please enjoy and let me know what you guys think.

Sweet Potato Crunch

Take a look at this board, nothing intimidating about these ingredients!

Everyday ingredients ready to be turned into something special

Everyday ingredients ready to be turned into something special

Potato Mixture Ingredients:

3lbs. sweet potatoes, peeled and cubed

1/2 stick butter

1/2 cup heavy cream

1/2 teaspoon ground cinnamon

1/3 cup packed light brown sugar

Crunch Topping Ingredients:

3 cups plain cereal flakes

1 cup chopped pecans

2 tsps. melted butter

1/2 cup Tony Chachere’s Praline Honey Ham Marinade

Preheat oven to 350. Boil sweet potatoes until just tender.  Drain and mash coarsely. In large bowl, mix all potato ingredients. Place in a casserole dish. In a separate bowl, mix all topping ingredients. Spread on top of potato mixture. Cover and bake 20 minutes. Uncover and broil to crisp the top being very careful not to burn.

You have to admit, your holiday or anyday table would be awesome with this yummy crunchy side dish.

Fresh out the oven and ready for your plate

Fresh out the oven and ready for your plate

Come back to my blog for a petite pois recipe adapted from one of my family favorites.  I look forward to talking to you guys real soon!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s