CharliChops

CharliChops I grew up in the food service business with a father who was an excellent chef and previous president of IFSEA. My mom was a wonderful home cook.

I inherited my love for cooking from both of them and enjoy sharing! Local catering available.

04/29/2026

CharliChops - Pickle Sandwich

Ingredients:
* 8 sandwich pickle slices (long version)
* 4 cups shredded sharp cheddar or mozzarella cheese
* 1 tsp honey mustard
* 1 cup arugula leaves, washed
* 2 slices of Roma tomato
* 1/4 cup pickled onions
* 3-4 slices deli style turkey, chicken or roast beef (substitute a thinly pounded, cooked chicken breast or thighs)

Instructions:
* On a parchment lined baking tray place two bunches of shredded cheese (about 1 cup each).
* Use paper towels to pat the pickle slices dry.
* Lay four pickle slices side by side on each mound of cheese.
* Top pickles with more cheese.
* Bake at 400 degrees F for 20 minutes or until cheese is melted and crusty.

Use each set of four cheesy pickles as you would a slice of bread.

Add:
Honey mustard to taste
Arugula, lightly tossed in balsamic vinegar
Pickled onions
Oven roasted deli meat of choice
Tomato slices
Optional: oregano, sliced black olives

Enjoy!

04/27/2026

So I can tell the loss of my guinea hen. I found a tick on me today. Going to work on getting more guineas!

04/26/2026

CharliChops - Crockpot Teriyaki Chicken

Ingredients:
* 4 chicken breasts cut into chunks.
* 1 sweet onion, peeled and sliced.
* 2 cans diced pineapple with juice.
* 3 garlic cloves, minced.
* 1 cup teriyaki coconut aminos sauce.

Instructions:
1. Mix all ingredients in a freezer bag. Freeze until needed and thaw in refrigerator the night before.
2. Cook in the crockpot on low for 6 to 8 hours.
3. Serve over cooked cassava noodles or white or basmati rice. Note: white and basmati rice are lowest in FODMAP when compared to other types of rice.

04/22/2026

I made this recipe for a lunch I catered for a very special group of ladies! Quite simple to make and absolutely delicious! This dip goes fast so feel free to double the recipe!

CharliChops - Artichoke Dip (Simple and IBS friendly)

Ingredients
* 1 cup Primal Kitchen avocado mayo
* 2 cans artichoke hearts, drained
* 1 clove garlic minced
* 1 tblsp lemon juice
* 1 1/2 cups grated fresh Parmesan cheese
* 1/2 teaspoon Hing powder (substitute for 1 1/2 teaspoon onion powder)

Instructions
* Preheat the oven to 400 degrees Fahrenheit
* Drain the artichoke hearts and roughly chop them into bite sized pieces. Add the artichoke hearts to a bowl along with the mayonnaise, lemon juice, minced garlic, Hing and parmesan cheese. Stir until well combined.
* Transfer the mixture to an oven safe dish and bake in the oven for 15-20 minutes until the dip is bubbling and hot.
* Serve with Siete Cassava tortilla chips.

OPTIONAL:
Add drained capers, Kalamata or green olives, sun-dried tomatoes, chives, cream cheese, sour cream or even fresh dill. Basil, oregano, thyme are also great herbaceous options.

04/22/2026

This recipe has some alternate ingredients for those needing an IBS friendly recipe.

CharliChops - Pork and Peach Tenderloin

Ingredients
* Pork tenderloin (approx 2 lb), whole, silverskin and excess fat removed
* Fresh peaches, pitted and sliced in 1/4 inch slices
* CharliChops dry rub (recipes below)

Directions
Tenderloin:
* Apply dry rub all over a regular unflavored pork tenderloin
* Place in sealed container/gallon plastic bag and refrigerate overnight

Peach marinade:
* 1/4 cup Apple Cider Vinegar or white vinegar or rice wine vinegar
* 1/4 cup Maple Syrup
* 1 tsp Liquid Smoke (reduce for less sodium recipe)
* 1 tsp Worcestershire sauce (reduce for less sodium recipe) or substitute Coconut Aminos (IBS friendly)
* 1 tsp minced garlic (reduce amount to lessen intestinal gas/bloating)
* 1/2 tsp grated fresh ginger

Add sliced peaches to marinade and refrigerate a minimum of 1 hour

Cooking the tenderloin:
* Heat 1 tblsp olive oil in large non stick skillet. Add seasoned pork to pan and cook about 4 minutes until browned.
* Flip pork over and brush with ½ the marinade mixture. Allow second side to brown and then flip again and brush the remaining marinade. Reduce heat and cook until pork is cooked through, about 1-2 minutes more. Internal temperature should read 145 degrees F.
* Add peach slices and allow to finish and cook alongside the pork, then cover the tenderloin with them to serve.
* Allow cooked tenderloin to rest at least 10 minutes before carving to allow juices to reabsorb.

CharliChops Dry Rub recipe:
* 1/2 cup brown sugar (IBS friendly: use coconut sugar)
* 2 tablespoons smoked paprika
* 1/2 teaspoon ground smoked cinnamon
* 2 teaspoons *chili powder (IBS friendly: use alternate chili powder recipe below^^)
* 2 teaspoons cumin
* 2 teaspoons garlic powder (optional: reduce 1 tsp of garlic powder and replaced with 1 tsp powdered ginger instead to reduce gas/bloating)
* 2 tablespoon kosher salt (reduce for less sodium recipe)

^^Chili Powder (IBS friendly) substitute: For 1 tblsp chili powder, combine 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon onion powder, and ½ teaspoon garlic powder.

*Alternate substitute if no chili powder on hand: For 1 tbsp chili powder, combine 2 teaspoons paprika, 1 teaspoon cumin, and ¼ teaspoon cayenne. Think of it as the 2-1-¼ rule.

04/19/2026

CharliChops - Crockpot Bacon Zucchini Artichoke Dip

Ingredients:
* 14 ounces (2 medium) fresh shredded zucchini
* 28 ounces (2 cans) artichoke hearts, drained and coarsely chopped
* 12 slices of bacon, cooked and chopped
* 3 green onions, chopped
* 6 cloves garlic, chopped
* 4 tablespoons parsley, chopped
* 2 tablespoons chives, chopped
* 1 cup sour cream
* 2 (8-ounce) packages cream cheese
* 4 cups shredded mozzarella cheese
* 1 cup freshly grated Parmesan cheese
* 1 teaspoon Celtic or kosher salt
* 1 teaspoon ground fresh black pepper
* 1 teaspoon red pepper flakes (optional)

Instructions:
1. Place all the ingredients in a 6-quart crockpot and stir to combine.
2. Cover and cook on high for 1-1 1/2 hours, stirring a couple times, making sure the bottom doesn’t scorch.
3. Serve with tortilla chips, crostini or veggies.

04/19/2026

A variation on spinach artichoke dip!

CharliChops - Crockpot Bacon Zucchini Artichoke Dip

Ingredients:
* 14 ounces (2 medium) fresh shredded zucchini
* 28 ounces (2 cans) artichoke hearts, drained and coarsely chopped
* 3 green onions, chopped
* 4 tablespoons parsley, chopped
* 2 tablespoons chives, chopped
* 1 cup sour cream
* 2 (8-ounce) packages cream cheese
* 4 cups shredded mozzarella cheese
* 1 cup freshly grated Parmesan cheese
* 12 slices of bacon, cooked and chopped
* 6 cloves garlic, chopped
* 1 teaspoon Celtic or kosher salt
* 1 teaspoon ground fresh black pepper
* 1 teaspoon red pepper flakes (optional)

Directions:
1. Place all the ingredients in a 6-quart crockpot and stir to combine.
2. Cover and cook on high for 1-1 1/2 hours, stirring a couple times making sure it does not scorch on the bottom.
3. Serve with tortilla chips, crostini or veggies.

04/14/2026

CharliChops - Crockpot Chicken Marbella

Ingredients
* 8-12 large skin-on, bone-in chicken thighs
* 1 cup pitted Castelvetrano green olives (halved)
* 2/3 cup pitted dates
* 1/3 cup capers (with juice)
* 1/3 cup white wine
* 1/4 cup olive oil
* 2 tbsp red wine vinegar
* 4 cloves garlic, minced
* 2 tbsp brown coconut sugar
* 1 tbsp dried oregano
* 2 bay leaves

Instructions
1. Marinate the chicken with olives, dates, capers, garlic, oil, vinegar, oregano, and bay leaves for at least 2 hours or overnight in the refrigerator.
2. Sear chicken on both sides in a hot pan.
3. Place the chicken and all mixture ingredients into the slow cooker. Add the white wine and brown sugar.
4. Cover and cook on low for 6–8 hours or high for 4–5 hours until the chicken is tender.
5. Garnish with fresh parsley before serving.

04/10/2026

CharliChops - Baked Chicken/Beef and Rice

Ingredients
* 2 cups uncooked Basmati, Jasmine or brown rice (rinse for less starch)
* 8 ounces mushrooms, roughly chopped
* 16 ounces bone broth (choice of chicken, beef, etc)
* 2 tablespoons olive oil
* 1/2 stick unsalted Kerrygold butter, cut into pieces
* 1 cup fresh grated Pecorino Romano or Parmesan cheese, divided
* 2 pounds boneless skinless chicken thighs (can substitute steak strips/pieces, meatballs, etc)
* 1 - 2 teaspoons Celtic or Kosher salt (to taste)
* 1 teaspoon freshly ground black pepper (to taste)
* 1/2 teaspoon turmeric
* 1 teaspoon garlic powder
* 1/4 teaspoon Hing powder (or 1 teaspoon onion powder)
* 1/2 teaspoon smoked paprika
* 1 tablespoon chopped parsley or chives (optional)

Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Stir rice, mushrooms, and bone broth in a 9 x 13-inch baking dish. Top with butter pieces and 3/4 cup of the cheese.
3. Season chicken evenly with turmeric, salt, pepper, garlic powder, Hing powder, and paprika and place on top of cheese and butter. Sprinkle olive oil over the top. Add remaining cheese and cover dish with foil.
4. Bake in the preheated oven for 45 minutes. Uncover and bake until top is golden brown, liquid has been absorbed into the rice, and meat is cooked through, about 20 more minutes.

NOTE: If baking dish looks really full, place it on a sheet pan to catch any potential bubbling over.

Optional:
Sprinkle with fresh parsley or chives

04/02/2026

CharliChops - Coconut Lime and Date Protein Balls

Ingredients:
* 4-5 Medjool dates, pitted
* 2 cups shredded or desiccated coconut
* 1 tsp lime zest
* Juice of 1 lime
* 2 tbsp organic pure maple syrup
* 1/4 cup coconut butter or coconut oil, melted
* 1 scoop (40g) Collagen protein powder
* 1 tsp vanilla extract
* extra coconut and/or lime zest for rolling (optional)

Instructions:
1. Add all your ingredients to a blender or food processor.
2. Blend until a ‘dough’ forms, if too crumbly add 1-2 tbsp of water until it comes together.
3. Roll into 6 balls, then pop in the fridge or freezer to firm.
4. Roll in the extra coconut and/or lime zest.

03/27/2026

🍗 Orange Chicken

Ingredients
* 2 lb chicken breasts
* 1 cup chicken broth/bone broth
* ¼ cup tapioca or arrowroot starch whisked together with ¼ cup cold water to create a slurry (this thickens the sauce)
* 4 Tbsp olive oil
* ½ cup freshly squeezed orange juice
* 1-2 tablespoons grated orange zest
* ½ cup coconut aminos
* ¼ cup brown coconut sugar packed
* ¼ cup raw organic honey
* ½ cup apple cider vinegar
* 1 tsp ground ginger
* 3 cloves garlic, minced
* ¼ teaspoon black pepper
* 1 tsp red pepper flakes, or more to taste (omit if not tolerated)
* scallions, thinly sliced, for garnish (optional)

Instructions
* Grease your crockpot with olive oil.
* Whisk together sauce ingredients: broth, orange juice, brown sugar, honey, vinegar, coconut aminos, garlic, orange zest, red pepper flakes, ground ginger, and black pepper.
* Pour half the sauce into crockpot.
* Place chicken into crockpot.
* Pour the rest of the sauce over the chicken.
* Place the lid on and cook on LOW for 4 hours or HIGH for 2 hours. Note: cooking on low makes for a more tender meat.
* Remove chicken from crockpot and set aside.
* Whisk the starch into the sauce until well combined.
* Place chicken back into crockpot and cover.
* Cook for an additional 1 hour on HIGH (if you cooked on low before) or 30 mins on HIGH (if you cooked on HIGH before).
* Remove chicken, cut into chunks, then stir back into sauce.
* Serve over vegetables or pasta.

03/27/2026

CharliChops - Fried Olives

Great served with wine tasting and a charcuterie board!

Ingredients
* 8-oz jar large, pitted olives (about 25-30 total)
* 4 oz low moisture mozzarella cheese
* 2/3 cup Cassava flour
* 2 eggs
* 1 cup Cassava sourdough breadcrumbs or crushed pork rinds
* 1/4 cup parmigiano cheese
* 1 tbsp dried parsley
* 1 tsp garlic powder
* salt and pepper
* Avocado oil
* lemon wedges (for serving)

Instructions
Step 1: Stuff the Olives
Drain olives and set aside to dry. Slice your mozzarella into very small rectangles that are the size of the space inside your pitted olives. Stuff each olive with a piece of cheese.

Step 2: Set Up the Breading Station
Place your flour, eggs, and breadcrumbs in three separate bowls. Season the flour with a little bit of salt and pepper and stir to combine. Beat the eggs with a little salt. Add parmigiano, dried parsley, garlic powder, a little salt, and pepper to breadcrumbs and stir to combine. Note: because the olives are already salty, you don’t want to overdo it with the salt in this step.

Step 3: Dredge the Olives
Dredge the stuffed olives by first coating in flour, then egg wash, then breadcrumbs.

Step 4: Fry Until Golden and Crisp
In a heavy-bottomed pan, heat 1 inch of neutral cooking oil over medium-high heat. Fry the olives in batches of 5-8 olives for 3-5 minutes, until golden brown all over. Drain on a paper towel-lined plate.

Step 5: Finish and Serve
To serve, drizzle with a squeeze of fresh lemon juice.

Address

10450 Highway 56
Enoree, SC
29335

Telephone

+18649696532

Website

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