Salt and Vinegar Chicken Wings

 Appetizers, Chicken  Comments Off on Salt and Vinegar Chicken Wings
Jan 282015
 

Salt and Vinegar Chicken Wings
 
Ingredients
  • 1 pkg chicken wings (approx 20 wings and drums)
  • 3 tablespoons white distilled vinegar
  • 2 tablespoons old bay seasoning
  • ½ teaspoon white salt
Instructions
  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.

 

HONEY-SOY CHICKEN WINGS

 Appetizers, Chicken  Comments Off on HONEY-SOY CHICKEN WINGS
Jan 282015
 

HONEY-SOY CHICKEN WINGS
 
Ingredients
  • 18 chicken wings
  • kosher salt and freshly ground pepper
  • 2 tablespoons oil — peanut, canola, vegetable, etc.
  • 2 tablespoons ketchup
  • ½ cup soy sauce
  • 1 cup honey
  • 2 to 3 cloves garlic, minced
Instructions
  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 PARMESAN GARLIC CHICKEN WINGS

 Chicken  Comments Off on BAKED PARMESAN GARLIC CHICKEN WINGS
Jan 282015
 

BAKED PARMESAN GARLIC CHICKEN WINGS
 
Ingredients
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher or sea salt (1/2 tsp table salt)
  • 2½ pounds chicken wings
  • 2 tablespoons extra-virgin olive oil (or melted butter)
  • 2 tablespoons minced fresh basil
  • 2 garlic cloves, finely minced
  • ¼ cup grated parmesan cheese
  • ½ teaspoon seasoning salt (like Lawry's)
  • 1 cup blue cheese dressing
  • 1-2 teaspoons Dijon mustard (or to taste)
Instructions
  1. Preheat oven to 425F.
  2. In a small bowl, mix together the oregano, rosemary, cumin and salt.
  3. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
  4. Bake the chicken wings for 20-25 minutes.
  5. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
  6. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce).
  7. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce.
  8. Serve with the blue cheese/mustard dressing.

 

Baked Honey Sriracha Wings

 Appetizers, Chicken  Comments Off on Baked Honey Sriracha Wings
Jan 282015
 

Baked Honey Sriracha Wings
 
Ingredients
  • 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
  • FOR THE HONEY SRIRACHA GLAZE
  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • ¼ cup honey
  • ¼ cup Sriracha*
  • 1 tablespoon soy sauce
  • Juice of 1 lime
Instructions
  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
 
Ingredients
  • Approx. 12 -14 Chicken Wings, thawed
  • 1 bottle Sweet Baby Ray’s Honey Barbecue Sauce {18 oz.}
  • ½ can A&W Root Beer
Instructions
  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!! 😉

 

I love CHILI when it’s chilly!

 Beef, Chicken, Cold Weather Favorites, Easy Recipes, Pork, Side Dish, Vegetables  Comments Off on I love CHILI when it’s chilly!
Jan 072015
 

When it comes to the story of chili, tales and myths abound.

Most historians agree that the earliest written description of chili came from J.C. Clopper, who lived near Houston. While his description never mentions the word chili this is what he wrote of his visit to San Antonio in 1828: “When they [poor families of San Antonio] have to pay for their meat in the market, very little is made to suffice for the family; it is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat–this is all stewed together.”
From the time the second person on earth mixed some Chile peppers with meat and cooked them, the great chili debate was on; more of a war, in fact.

The desire to brew up the best bowl of chili in the world is exactly that old.

The great debate, it seems, is not limited to whose chili is best. Even more heated is the argument over where the first bowl was made; and by whom.
There may not be an answer. There are, however, certain facts that one cannot overlook.

The mixture of meat, beans, peppers, and herbs with a thick slice of buttered cornbread, can’t be beat on a cold evening!

Here is a collection of Chili Recipes that are sure to please…you may even find a NEW favorite!

 Jean, Jean’s Bean, Bean Chili

Chili_fixed

Click here to try this classic RED version

Not really craving RED chili…how about trying a WHITE version

Easy White Chicken Chili   

CQ-White chicken chili

Click here to try this delicious WHITE version

Looking for something a little more..EXOTIC?

Pumpkin & Black Bean Chili

CQ- pumpin and black bean chili

Click here for this exotic blend of Pumpkin and Black Beans

 We have RED, we have WHITE , we even had ORANGE if you count the Pumpkin…how about a GREEN version

Pork Chili Verde  

CQ-Pork chili verde

Click here for a delicious explosion of flavors

Don’t forget the Cornbread…for many, that is the best part!

Homemade Cornbread

CQ-Cornbread

Click here for this tasty recipe

Pick one or pick them all…whichever version you choose, grab a big bowl, a thick slice of warm cornbread and get ready for some good ole’fashion love in a bowl!

     

Pork Chili Verde

 Easy Recipes, Pork, Vegetables  Comments Off on Pork Chili Verde
Jan 072015
 

Pork Chili Verde
 
Ingredients
  • 2 lbs. pork, diced (I used boneless pork ribs)
  • 1 c. onion, chopped
  • 14 oz. chicken broth
  • 1½ tsp. garlic powder
  • 2 ½ Tbsp. chicken stock
  • 1 tsp. celery salt
  • 1 Tbsp. cornstarch
  • ½ tsp. oregano
  • 1 Tbsp. cumin
  • ½ Tbsp. jalapeno
  • 4 Tbsp. chopped cilantro
  • ½ Tbsp. chili powder
  • 1 Tbsp. green Tabasco sauce
  • 10 oz. green enchilada sauce
  • 27 oz. canned green chiles, chopped or diced
  • 8 oz. canned green chiles, pureed
  • 1-2 cans white beans, drained and rinsed (optional)
  • ½ tsp. salt
Instructions
  1. Brown pork and drain.
  2. Add onion & chicken broth (will not cover meat).
  3. Simmer 1 hour, stirring often.
  4. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce.
  5. Simmer 1 hour stirring often to avoid sticking.
  6. Add green enchilada sauce and stir.
  7. Simmer ½ hour.
  8. Add chopped green chiles and cook for 15 minutes.
  9. Add pureed green chiles, white beans and salt to taste (about ½ tsp).
  10. Serve with cheese, sour cream, chips and/or flour tortillas.
  11. SLOW COOKER INSTRUCTIONS: Brown pork and drain.
  12. Saute onion and add to slow cooker with meat.
  13. Add chicken broth and cook on low heat for 3 hours.
  14. Add remaining ingredients and cook additional 2 hours on low heat.

 

Pumpkin & Black Bean Chili

 Beef, Easy Recipes, Slow Cooker, Vegetables  Comments Off on Pumpkin & Black Bean Chili
Jan 072015
 

Pumpkin & Black Bean Chili
 
Ingredients
  • 1 lb ground beef
  • 1 tablespoon dried, minced onion
  • 3 teaspoons minced garlic
  • 15oz can pumpkin puree
  • 28oz can diced tomatoes, undrained
  • 2 cans black beans, drained and rinsed
  • 2 cups chicken broth
  • 1 teaspoon dried parsley
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1½ teaspoons cumin
  • sour cream
  • shredded cheddar
Instructions
  1. Cook ground beef in stock pot until brown, drain, and return to pan.
  2. Add the rest of the ingredients (besides the sour cream and cheese, of course) and stir to combine.
  3. Cover and bring to a boil.
  4. Reduce heat and simmer for 25 minutes, stirring occasionally.
  5. Remove from heat and allow to cool slightly.
  6. Serve in bowls topped with sour cream and cheddar.
  7. This chili is perfect with some good cornbread!

 

Easy White Chicken Chili

 Chicken, Easy Meals, Slow Cooker  Comments Off on Easy White Chicken Chili
Jan 072015
 

Easy White Chicken Chili
 
Ingredients
  • 1 tablespoon olive oil
  • 3 skinless, boneless chicken breast halves
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 5¼ cups chicken broth
  • 3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
  • 2 (4 ounce) cans chopped green chiles
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 2 pinches cayenne pepper, or to taste
  • ¼ cup chopped fresh cilantro, or to taste
  • ½ cup shredded Monterey Jack cheese, or to taste
  • salt to taste
Instructions
  1. Heat olive oil in a Dutch oven over medium heat.
  2. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
  3. Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper.
  4. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
  5. Add tortilla chips on top.
  6. Don't drain or rinse beans to thicken sauce.
  7. Sour cream is also an option.
  8. Pick up a rotisserie chicken at the grocery store and save even more time.
  9. Divide cilantro among 4 bowls.
  10. Ladle chili over cilantro and top with cheese.

 

Thanksgiving Traditions

 Salads and Dressings, Side Dish, Thanksgiving, Turkey  Comments Off on Thanksgiving Traditions
Nov 202014
 

As the holidays approach it brings to mind such sweet memories of  Thanksgivings past. Here is a little peek into my holiday memories.

Gina B. – Team member of  Cooking Queen

Each year, Americans celebrate the Thanksgiving holiday on the fourth Thursday of November. Most families follow traditions begun on the first Thanksgiving, but many have their own traditions that they follow each year. One such tradition in my family was the Macy’s Thanksgiving Day parade! Thanksgiving was my daddy’s favorite holiday. Thanksgiving morning , my sisters and I would lay across the living room floor and watch the parade with my parents. We never missed it!  We loved seeing our favorite balloons appear on the parade route…and seeing all the performers.  My dad used to say that if we watched till the end and saw Santa waving at us, that he would know exactly where to find us on Christmas day. That was back in 1973- Today I still can’t miss the parade. I watch it every year no matter where I am. The first few minutes of the start of the show, as they are announcing the special guests…I am in tears remembering those past thanksgivings with my daddy and how much he loved my mom’s cooking and Thanksgiving.  Today I share this same tradition with my own children.  We all snuggle up, with coffee or Hot chocolate and tune in.  We don’t start our day until the parade is over. Thanksgiving is my absolute FAVORITE holiday.

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Traditional foods are a large part of Thanksgiving celebrations. Many families include the entire family in the food preparation. Traditional foods include turkey, stuffing, gravy, sweet potatoes, cornbread, mashed potatoes, and cranberry sauce. Many people serve pie for dessert at the end of the meal. Popular pie flavors are pumpkin, pecan, sweet potato, and apple. In my family , growing up with a mom from Jamaica and a father who was American, our Thanksgiving feast was a tasty combination of  food that became our favorite tradition day one! Of course no meal is complete with out the traditional ,Roast Turkey and Gravy but mom also made a Brown-Sugar Glazed ham and Roast Beef . Instead of mashed potatoes or sweet potatoes as most would have …we had  sliced Cranberry, Cucumber Vidalia Salad, Homemade Stuffing and Coconut Rice or “Rice and Peas” , as they would call it in Jamaica.  Coconut rice is delicious! It is rice cooked with coconut milk instead of water and either Black eye peas or Red Kidney beans are added. The end result is amazing and really compliments the trio of meat and other sides. I hope you enjoyed this trip into my Thanksgiving Traditions and I hope you try the recipes!

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