Jean Lanoue

Vanilla Bean White Hot Chocolate

 Beverages, Cold Weather Favorites  Comments Off on Vanilla Bean White Hot Chocolate
Jan 202015
 
Vanilla Bean White Hot Chocolate
Author: Gina B
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-White-hot-chocolate-200×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-White-hot-chocolate-200×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”CQ-White hot chocolate”][/url]
Ingredients
  • 6 cups whole milk
  • 1 vanilla bean
  • 1- 14.oz can sweetened condensed milk
  • 2 squares of Ghiradelli White Baking Chocolate bar, chopped finely
Instructions
  1. Slit the vanilla bean down the side and scrape out the black insides.
  2. Combine milk, pod, vanilla bean scrapings, and sweetened condensed milk and begin to warm over medium heat.
  3. Remove from heat once milk begins to steam (not boil).
  4. Remove pod and add chopped white chocolate, whisking well.
  5. Serve immediately.

 

French Hot Chocolate

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Jan 202015
 
French Hot Chocolate
Author: Gina B
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-French-Hot-Chocolate-203×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-French-Hot-Chocolate-203×300.jpg” width=”203″ height=”300″ class=”alignnone size-medium” title=”CQ-French-Hot-Chocolate”][/url]
Ingredients
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 teaspoons powdered sugar
  • 1/2 teaspoon espresso powder (optional, but delicious. Will intensify chocolate flavor)
  • 8 ounces bittersweet chocolate, at least 72%, chopped*
  • Giant bowl of whipped cream, for serving
Instructions
  1. In a medium sauce pan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around edges.
  2. Do not allow the mixture to boil.
  3. Remove from saucepan from heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely.
  4. Serve warm, topped with lots of whipped cream

 

Red Velvet Hot Chocolate with Cream Cheese Whipped Cream

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Jan 202015
 
Red Velvet Hot Chocolate with Cream Cheese Whipped Cream
Author: Gina B
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Red-Velvet-Hot-Cocoa1-290×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Red-Velvet-Hot-Cocoa1-290×300.jpg” width=”290″ height=”300″ class=”alignnone size-medium” title=”CQ-Red Velvet Hot Cocoa”][/url]
Ingredients
  • 4 cups whole milk
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 2 tsp. red food coloring
  • 1 cup chocolate chips
  • 3 tbsp. cream cheese
  • Cocoa powder for garnish
  • 1/4 tsp. sea salt
Instructions
  1. Start by pouring the heavy whipping cream into a stand mixer.
  2. Add the sugar.
  3. Begin mixing on medium speed for 2-3 minutes.
  4. Right before it peaks and stiffens, stop mixing.
  5. Add the cream cheese.
  6. Mix on medium speed for 3 minutes.
  7. That’s it for the whipped cream.
  8. Store it in the fridge while we work on the hot chocolate.
  9. Heat the 4 cups of milk in a saucepan on medium heat.
  10. Mix in the chocolate chips and salt, stirring continually until combined and completely warmed. Add the food coloring and stir to combine.
  11. Top with cream cheese whipped cream and lightly sprinkle with cocoa powder.

 

Peanut Butter Hot Chocolate

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Jan 202015
 
Peanut Butter Hot Chocolate
Author: Gina B
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Peanutbutter-Hot-Chocolate-199×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Peanutbutter-Hot-Chocolate-199×300.jpg” width=”199″ height=”300″ class=”alignnone size-medium” title=”CQ-Peanutbutter Hot Chocolate”][/url]
Ingredients
  • 1 cup powder chocolate milk mix or powder cocoa mix
  • 8 cups hot water
  • 3/4 cup chocolate syrup
  • 1/4 cup peanut butter
  • 1 1/2 teaspoons vanilla
Instructions
  1. Pour cocoa mix in a 3-4 quart slow cooker.
  2. Carefully stir in hot water.
  3. Stir in chocolate syrup.
  4. Cover and cook on low heat for 3-4 hours or on high for 90 minutes to 2 hours.
  5. Whisk in peanut butter and vanilla until smooth.
  6. Ladle cocoa into mugs. Serves nine.

 

It’s a Touchdown Party and You’re Invited!

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Jan 152015
 

It’s that time of year again where we all put on our favorite team jersey, and nibble on kibble as we watch the Super Bowl Super Bowl. Super                     SSs       

Super Bowl!

The Super Bowl is the annual championship game of the National Football League (NFL), the highest level of professional football in the United States, culminating a season that begins in the late summer of the previous calendar year.
The day on which the Super Bowl is played, now considered by some an unofficial American national holiday, is called “Super Bowl Sunday”. It is the second-largest day for U.S. food consumption, after Thanksgiving Day.
Super Bowl food needs to be delicious, crowd-pleasing and easy to eat. Here are a few fantastic Super Bowl menu ideas to add to your collection.

For those that love a good dip, here are a couple of tasty ideas…

Smoky Chipotle and Bacon Guacamole

CQ-Guac

Anything with bacon tends to disappear quickly. Better make a double batch of this recipe!

Whipped Feta with Cucumbers

CQ Whipped feta with cucumbers

For those who crave something a little lighter…This one is a winner! 

Onion Rings

CQ- Onion rings

Who doesn’t love a good crispy batch of Onion Rings!

Delicately battered onion rings can be made at home without fuss; seltzer is the secret ingredient. A spider — a wide and shallow wire skimmer — is the best tool for removing onion rings and fried parsley from the hot oil; if you don’t have one, use a big slotted spoon.

Roasted Chicken and Leek Pizza

Roasted Chicken and Leek Pizza

Store-bought rotisserie chicken, makes a great topping for this delicious pizza.

Hogs in a Blanket

CQ-Hogs in blankets

Did you really think we could have a Super Bowl Party without some sort of “Pig”…NOT!!  click here to try this twist on an old favorite!

Pork Carnitas with Garlic and Orange

A120622 Hard To Pair Foods. October 2012 Food & Wine Spicy: Carnitas w/Garlic & Orange. Wine pairing: Kabinett Riesling.

The trick to these luscious carnitas is to pull the meat into successively smaller pieces as it roasts, exposing more and more surface to the oven’s heat for crisping. Click here to impress your guests.

and last but not least…what party would be complete without WINGS!

Chicken Wings with Angry Sauce

CQ- Angry Wings

These wings are Angry!! But don’t worry…the men in your group will love them!

Don’t fumble on game night – If you have the space, get a few small containers and fill with ice to keep beer and other drinks cool. Place them in strategic spots so guests won’t be constantly getting up and going to the kitchen for a refill. Lay out your spread and enjoy the game.

It’s Super Bowl!!

 

Pork Carnitas with Garlic and Orange

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Jan 152015
 
Pork Carnitas with Garlic and Orange
Recipe Type: Super Bowl Food
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Pork-Carnitas-300×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Pork-Carnitas-300×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”A120622 Hard To Pair Foods. October 2012 Food & Wine Spicy: Carnitas w/Garlic & Orange. Wine pairing: Kabinett Riesling.”][/url]
Ingredients
  • One 3 1/2-pound boneless pork shoulder
  • Vegetable oil, for drizzling
  • Salt
  • Freshly ground pepper
  • 1 teaspoon pure ancho chile powder
  • 20 unpeeled garlic cloves
  • 3 jalapeños, seeded and diced
  • 1/2 cup fresh orange juice
  • Warm tortillas, for serving
Instructions
  1. Preheat the oven to 325°.
  2. In a roasting pan, rub the pork all over with oil and season with salt and pepper.
  3. Turn the pork meaty side up and sprinkle with the ancho.
  4. Add 1/2 cup of water, cover with foil and bake for 1 hour.
  5. Scatter the garlic cloves and jalapeños around the pork and bake uncovered for 2 hours, turning the pan after 1 hour.
  6. Transfer the garlic cloves and jalapeños to a plate.
  7. Increase the oven temperature to 375°.
  8. Cut the pork into 4 thick slices.
  9. Using 2 forks, pull the pork into large chunks.
  10. Arrange the chunks in the pan, browned sides up.
  11. Peel the garlic and add the cloves to the pan.
  12. Roast the pork for 30 minutes, until well-browned and crisp.
  13. Pull into smaller pieces and roast for 30 minutes longer.
  14. Transfer the pork and garlic to a large platter and scatter the jalapeños on top.
  15. Pour off all but 1 tablespoon of fat from the roasting pan.
  16. Set the pan over moderate heat, add the orange juice and boil, scraping up the browned bits; pour over the pork and toss to coat.
  17. Season with salt and pepper and serve with tortillas.

 

Chicken Wings with Angry Sauce

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Jan 152015
 
Chicken Wings with Angry Sauce
Recipe Type: Super Bowl Food
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Angry-Wings-300×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Angry-Wings-300×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”CQ- Angry Wings”][/url]
Ingredients
  • 6 pounds chicken wings (about 24), tips discarded and wings split
  • 1/4 cup canola oil
  • Kosher salt
  • Freshly ground pepper
  • 1/3 cup Korean Chile paste
  • 2 tablespoons Korean Chile powder
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon water
  • 2 teaspoons unseasoned rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • Sesame seeds and thinly sliced scallions, for garnish
Instructions
  1. Preheat the oven to 450°.
  2. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray.
  3. In a large bowl, toss the wings with the canola oil and season with salt and pepper.
  4. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp.
  5. Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper.
  6. Add the crispy wings to the Chile sauce, toss to coat and garnish with the sesame seeds and scallions.
  7. Serve hot.

 

Hogs in a Blanket

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Jan 152015
 
Hogs in a Blanket
Recipe Type: Super Bowl Food
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Hogs-in-blankets-300×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Hogs-in-blankets-300×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”CQ-Hogs in blankets”][/url]
Ingredients
  • 7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
  • 1 large egg yolk mixed with 1 tablespoon of water
  • 4 Andouille sausages (3 ounces each)
  • 1/4 cup Major Grey’s chutney
  • 2 tablespoons whole-grain mustard
Instructions
  1. Preheat the oven to 375° and position a rack in the center.
  2. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
  3. Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans.
  4. Bake for 25 minutes, until golden and sizzling.
  5. Turn out onto a paper towel-lined rack to cool.
  6. Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped.
  7. Spoon a dollop of the chutney mustard on each slice and serve.

 

Roasted Chicken and Leek Pizza

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Jan 152015
 
Roasted Chicken and Leek Pizza
Recipe Type: Super Bowl Food
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Roast-chicken-and-leek-pizza-300×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Roast-chicken-and-leek-pizza-300×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”Roasted Chicken and Leek Pizza”][/url]
Ingredients
  • 1 tablespoon unsalted butter
  • 3 large leeks, white and tender green portions only, sliced crosswise 1/4 inch thick and separated into rings
  • 2 cups shredded skinless roasted chicken (from 2 legs)
  • 1/2 pound Fontina cheese, shredded (2 cups)
  • 1/3 cup spicy oil-cured olives, pitted and coarsely chopped
  • Salt and freshly ground pepper
  • 1 pound pizza dough, at room temperature
  • 1 teaspoon extra-virgin olive oil
Instructions
  1. Preheat the oven to 500°.
  2. Preheat a pizza stone or generously oil a large baking sheet.
  3. Melt the butter in a large skillet.
  4. Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes.
  5. Transfer to a bowl and let cool. Stir in the chicken, half of the Fontina and the olives and season with salt and pepper.
  6. On a lightly floured surface, roll or stretch the dough to a rough 14-inch round.
  7. Transfer the dough to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet. Spread the chicken and leek mixture on the pizza, leaving a 1-inch border of dough.
  8. Brush the border with the olive oil. Sprinkle the remaining Fontina over the top and season with pepper.
  9. Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the cheese is bubbling.
  10. Transfer the pizza to a rack and let cool slightly before serving.

 

Onion Rings

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Jan 152015
 
Onion Rings
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Onion-rings-225×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Onion-rings-225×300.jpg” width=”225″ height=”300″ class=”alignnone size-medium” title=”CQ- Onion rings”][/url]
Ingredients
  • 1 1/4 cup(s) all-purpose flour, (spooned and leveled)
  • 1/2 cup(s) cornstarch
  • 1 1/2 teaspoon(s) baking powder
  • 1 teaspoon(s) coarse salt
  • 12 ounce(s) (1 can) seltzer water
  • 6 cup(s) vegetable oil
  • 1/2 cup(s) fresh parsley leaves, washed and dried very well
  • 1 Vidalia onion, sliced crosswise into thin rings
  • Coarse salt
Instructions
  1. Line a baking sheet with paper towels; set aside.
  2. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
  3. In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees F.
  4. Working in seven to eight batches, place onions in batter; using your fingers, lift out, letting excess drip off.
  5. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
  6. Transfer rings to prepared baking sheet, and season with salt.
  7. Keep warm in a 250 degree F oven.
  8. Return oil to 375 degrees F before starting next batch.
  9. Once all the onion rings are done, place on a platter.
  10. Very carefully place parsley in pot (oil will spatter), and fry until crisp, 10 seconds; remove, using a spider or slotted spoon, and season with salt.
  11. Sprinkle onions with parsley.

 

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