Vegetable Pasta Salad

 Appetizers, Chicken  Comments Off on Vegetable Pasta Salad
Jan 282015
Vegetable Pasta Salad
[url href=”×225.jpg”][img src=”×225.jpg” width=”300″ height=”225″ class=”alignnone size-medium” title=”CQ-Veggie Pasta Salad”][/url]
  • 2 oz. bow tie pasta
  • 2 medium roma tomatoes
  • 1 medium summer squash
  • 1 medium zucchini
  • 1 medium broccoli crown
  • ½ medium red onion
  • ⅔ (15 oz.) jar roasted red peppers
  • ½ bunch parsley
  • ¼ cup vegetable oil
  • ¼ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 Tbsp dijon mustard
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • ¾ tsp salt
  • to taste fresh cracked black pepper
  1. Bring a large pot of lightly salted water to a boil.
  2. Add the pasta and boil for 5-7 minutes or until tender.
  3. Drain in a colander.
  4. While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper).
  5. Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
  6. While the pasta is cooling, prepare the vinaigrette.
  7. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
  8. Combine the cooked pasta, chopped vegetables, and vinaigrette.
  9. Stir until everything is well mixed and coated with vinaigrette.
  10. Serve immediately or refrigerate until ready to eat.


Bacon & Blue Cheese Coleslaw

 Appetizers, Chicken  Comments Off on Bacon & Blue Cheese Coleslaw
Jan 282015
Bacon & Blue Cheese Coleslaw
[url href=”×300.jpg”][img src=”×300.jpg” width=”199″ height=”300″ class=”alignnone size-medium” title=”CQ- Blue cheese bacon slaw”][/url]
  • 10 ounces of coleslaw mix (chopped cabbage and carrots)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon sugar
  • ⅔ cup blue cheese crumbles
  • 4 slices of bacon chopped
  • additional blue cheese, salt and pepper as desired
  1. Add the mayonnaise, sour cream, apple cider vinegar, and sugar into a medium sized bowl. Stir to combine.
  2. Fold in the blue cheese crumbles.
  3. Add in the cabbage and carrots mixture. Stir until completely coated.
  4. Top with the crumbled bacon and additional blue cheese as desired. Or stir the bacon into the coleslaw to enjoy in every bite!


Honey Lime Sesame Chicken Wings

 Appetizers, Chicken  Comments Off on Honey Lime Sesame Chicken Wings
Jan 282015
Honey Lime Sesame Chicken Wings
[url href=”×300.jpg”][img src=”×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”CQ-Paleo-Honey-Lime-Sesame-Chicken-Wings”][/url]
  • 3 Lbs. small chicken wings
  • 1/3 Cup honey
  • 1/4 Cup Coconut Aminos (Organic Raw Coconut Aminos Soy-Free Seasoning Sauce)
  • 2 tsp garlic minced
  • 3 Tbsp lime juice
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame seeds
  • 1 Pinch chili flakes
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients except for wings in a small sauce pan.
  3. Bring to a boil and let simmer for 5 minutes, or until thick and glossy.
  4. Do not let cook for too long or mixture will caramelize and become hard.
  5. While the sauce is thickening, pat the chicken dry with paper towels.
  6. Lightly oil a 9×13 baking dish.
  7. Lay the wings in the dish in a single layer.
  8. Pour the sauce over the wings, using a basting brush to spread the sauce over all surfaces.
  9. Bake the wings in the preheated oven for 1 hour on the top rack, turning the wings over after 40 minutes have passed.
  10. Remove from oven.
  11. The sauce will thicken as the wings start to cool down.
  12. Turn wings to thoroughly coat in sauce before serving.


Salt and Vinegar Chicken Wings

 Appetizers, Chicken  Comments Off on Salt and Vinegar Chicken Wings
Jan 282015
Salt and Vinegar Chicken Wings
[url href=”×300.jpg”][img src=”×300.jpg” width=”165″ height=”300″ class=”alignnone size-medium” title=”CQ-Salt and Vinegar Wings”][/url]
  • 1 pkg chicken wings (approx 20 wings and drums)
  • 3 tablespoons white distilled vinegar
  • 2 tablespoons old bay seasoning
  • 1/2 teaspoon white salt
  1. Coat wings in old bay seasoning.
  2. Line wings on a foil-covered cookie sheet, or broiler pan and bake at 400* for 50 minutes.
  3. Halfway through cook time, flip wings over to ensure both sides become crispy.
  4. Mix vinegar and white salt in a separate bowl.
  5. Toss cooked, crispy wings in vinegar/salt mix.



 Appetizers, Chicken  Comments Off on HONEY-SOY CHICKEN WINGS
Jan 282015
[url href=”×300.jpg”][img src=”×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”CQ-honey-soy wings”][/url]
  • 18 chicken wings
  • kosher salt and freshly ground pepper
  • 2 tablespoons oil — peanut, canola, vegetable, etc.
  • 2 tablespoons ketchup
  • 1/2 cup soy sauce
  • 1 cup honey
  • 2 to 3 cloves garlic, minced
  1. Preheat oven to 400ºF.
  2. If using wings: wash and dry, cut off wing tips and place on a rimmed baking sheet.
  3. If using the larger quantity of drumsticks and/or thighs: wash and dry and place in a 9X13-inch pan; if using the smaller quantity, wash and dry and place in a 8×8-inch (or something similar) pan.
  4. Season lightly with salt (as soy is salty) and pepper to taste.
  5. Combine remaining ingredients and pour over chicken.
  6. Toss chicken (with your hands, if you don’t mind, or with tongs, if you do) and then arrange skin-side down in the baking pan.
  7. Place in the oven for 30 minutes.
  8. Remove pan, turn chicken over, and return to the oven for another 30 minutes.
  9. Remove pan and turn chicken over once more. I find that the chicken is usually done at this point, but my mother likes to cook hers for another 15 minutes, which is what the original recipe calls for, too, although the original recipe also calls for a 375ºF oven temp.
  10. I suggest turning the oven down to 375ºF if you do bake it for an additional 15 minutes.


Baked Honey Sriracha Wings

 Appetizers, Chicken  Comments Off on Baked Honey Sriracha Wings
Jan 282015
Baked Honey Sriracha Wings
[url href=”×300.jpg”][img src=”×300.jpg” width=”209″ height=”300″ class=”alignnone size-medium” title=”CQ-honey Siracha wings”][/url]
  • 2 pounds chicken wings
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh cilantro leaves
  • Sesame seeds, for garnish
  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/4 cup honey
  • 1/4 cup Sriracha*
  • 1 tablespoon soy sauce
  • Juice of 1 lime
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper.
  3. To make the glaze, melt butter in a small saucepan over medium heat.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Stir in honey, Sriracha, soy sauce and lime juice.
  6. Bring to a boil; simmer until slightly thickened, about 1-2 minutes.
  7. In a large bowl, combine wings, butter, vegetable oil, garlic powder, salt and pepper, to taste.
  8. Place wings onto the prepared baking sheet and bake for 25-30 minutes, using metal tongs to turn at halftime.
  9. Brush wings with Sriracha glaze and broil for 3-4 minutes, or until crisp and crusted.
  10. Serve immediately, garnished with cilantro and sesame seeds, if desired.


Root Beer Honey BBQ Wings

 Appetizers, Chicken, Slow Cooker  Comments Off on Root Beer Honey BBQ Wings
Jan 282015
Root Beer Honey BBQ Wings
[url href=””][img src=”” width=”250″ height=”250″ class=”alignnone size-full” title=”CQ- Root Beer wings”][/url]
  • Approx. 12 -14 Chicken Wings, thawed
  • 1 bottle Sweet Baby Ray’s Honey Barbecue Sauce {18 oz.}
  • 1/2 can A&W Root Beer
  1. Place Chicken Wings in Crock pot.
  2. Cover with lid and cook on High for 2.5 hours.
  3. After 2.5 hours, remove juices from crock-pot.
  4. In small mixing bowl, combine Root Beer and BBQ Sauce and stir well.
  5. Pour mixture over chicken.
  6. Cover, and cook for 30 minutes more, or until done.
  7. ENJOY!! 😉


Get your party hats out and your zany glasses on—it’s time to count down to 2015!!

 Appetizers, Easy Recipes, Entertaining Ideas And Tips, Holiday/Entertaining  Comments Off on Get your party hats out and your zany glasses on—it’s time to count down to 2015!!
Dec 302014


 The cocktails are chilled, you bought a great outfit, Why cook?  Have a Happy New Year Appetizer Party!


Get your party hats out and your zany glasses on—it’s time to count down to 2015!!

Appetizers, hors d’oeuvres, little plates, whatever you’d like to call them are the standard party fare for the last night of 2015. Nobody is going to blame you if your New Year’s Eve party spread includes a bowl of mixed nuts, some grapes and a wedge or two of cheese. After all, most people enjoy them and are willing to nibble mindlessly on them. As long as you remember the Champagne!


But it is easier than you think to elevate your feast and those tired party snack clichés with a few more creative offerings. You can try treats that require some time to prepare, however, if you don’t have the time or energy, other party snacks can be assembled in less than 10 minutes. The only truly important rule is to make sure everything is neat, easy to eat and of course beautiful. After all we do eat with our eyes too…so make it pretty!

Here are a few tasty nibbles to get you started!


Sausage Stuffed Mushrooms




Click here to try these delicious Stuffed Sausage Mushrooms


Pumpkin-Shrimp Bruschetta


How can you resist this pretty appetizer…click here

Baked Chicken and Spinach Flautas


These will be gone in a flash…click here for the recipe

Cucumber & Feta Bites


Zesty yet refreshing…click here for the recipe

No matter if your New Year’s Eve plans include an all-night bash or a casual evening in front of the television, ring in 2015 with eats and drinks worthy of the celebration!


Happy New Year!




Dec 302014
Cucumber & Feta Bites
Recipe Type: Appetizer
[url href=”×193.jpg”][img src=”×193.jpg” width=”300″ height=”193″ class=”alignnone size-medium” title=”b4″][/url]
  • 2 cucumbers (about 1 pound each)
  • 2 ounces crumbled feta cheese
  • 1/4 teaspoon salt
  • 1 teaspoon fresh parsley or dill, chopped
  • Freshly ground black pepper, to taste
  1. Cut the cumbers lengthwise, and remove the seeds, then cut a small strip off the bottom of one side so that the cucumber half will set level, without falling over.
  2. Use the other half of the cucumber and dice into 1/4 inch pieces.
  3. Combine the diced cucumbers with feta cheese, dill, salt and pepper.
  4. Divide the mixture between the 2 cucumber “boats”, then slice into 1 1/2 inch pieces.


Baked Chicken and Spinach Flautas

 Appetizers, Holiday Leftovers, Holiday/Entertaining  Comments Off on Baked Chicken and Spinach Flautas
Dec 302014
Baked Chicken and Spinach Flautas
Recipe Type: Appetizer
[url href=”×300.jpg”][img src=”×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”b3″][/url]
  • 1 pound boneless, skinless Chicken Thighs (about 4)
  • 16 ounces Beer (or chicken broth)
  • 2 cups Water
  • 1 teaspoon Paprika
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon ground Cumin
  • 1 teaspoon Chili Powder
  • 1 Jalapeno Pepper, minced
  • 3 cups Baby Spinach, chopped
  • 5 burrito-size Flour Tortillas (9 inches)
  • 6 ounces Queso Quesadilla or other melting cheese, shredded
  • 1 teaspoon Olive Oil, or cooking spray
  • Salsa, for serving
  1. Preheat the oven to 450*F.
  2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water.
  3. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Remove the chicken from the liquid and shred it.
  5. Mix together the chicken and seasonings.
  6. Pour out all but ¼ cup of the cooking liquid.
  7. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
  8. Cut the tortillas in half.
  9. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla.
  10. Repeat with the spinach and cheese.
  11. Roll the tortilla up, starting with the straight edge.
  12. Place seam-side down on an oiled baking sheet.
  13. Repeat with remaining tortillas.
  14. Brush the flautas with olive oil or spray with cooking spray.
  15. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy.
  16. Serve with salsa.