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.



Jan 282015
[url href=”×200.jpg”][img src=”×200.jpg” width=”300″ height=”200″ class=”alignnone size-medium” title=”CQ- baked-parmesan-garlic-wings”][/url]
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher or sea salt (1/2 tsp table salt)
  • 2 1/2 pounds chicken wings
  • 2 tablespoons extra-virgin olive oil (or melted butter)
  • 2 tablespoons minced fresh basil
  • 2 garlic cloves, finely minced
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon seasoning salt (like Lawry’s)
  • 1 cup blue cheese dressing
  • 1-2 teaspoons Dijon mustard (or to taste)
  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
[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!! 😉


You’re so HOT…Chocolate!

 Beverages, Cold Weather Favorites  Comments Off on You’re so HOT…Chocolate!
Jan 202015

Whether you’re watching football from the stands, commuting to work or simply hanging at home on a chilly evening,

Hot Chocolate  always hits the spot. Take a break from the usual and whip up one of these versions — you’re in for a treat.

The first chocolate beverage is believed to have been created by the Maya around 2,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD.

Back in the days of the Aztecs, cocoa beans were valuable not only for their culinary importance but also as currency.

Cocoa beans were often given as gifts during important ceremonies and festivals. Even so, they also used the roasted beans to make a Chocolate drink.
Their version is much different from the hot chocolate  we know today.

The Aztecs actually drank it cold, flavored with wine and chili peppers, and not at all sweet. The beverage became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then.

Until the 19th century, hot chocolate was even used medicinally to treat ailments such as liver and stomach diseases.

When it hit London (in the 1700s), chocolate houses became popular and very trendy. It was the English who started adding milk to their chocolate and it was enjoyed as an after-dinner beverage.

Today, hot chocolate is consumed throughout the world and comes in multiple variations.

Which one will you choose to be your new favorite?

Peanut butter hot chocolate

CQ-Peanutbutter Hot Chocolate

Click here for a twist on standard hot chocolate, with a touch of peanut butter.

Red Velvet Hot Chocolate with Cream Cheese Whipped Cream

CQ-Red Velvet Hot Cocoa

You must try this Delicious Red velvet version

French Hot Chocolate


French hot chocolate is not for the casual chocolate-dabbler, the chocolate shy, or anyone with an aversion to heavy cream. It’s deep, dark, and utterly magnificent.

Vanilla Bean White Hot Chocolate

CQ-White hot chocolate

Oh this is heaven on earth~ absolutely delicious Vanilla Bean White Hot Chocolate. This yummy drink tastes mostly of the vanilla bean, with just a creamy hint of the white chocolate.

Marshmallow Cookies AND Cream Hot Chocolate

CQ- Cookies and cream hot chocolate

There is nothing better than kicking up your feet after a long and cold day and sipping on this glorious stuff. That’s right. Glorious. You will never have plain hot cocoa again!

Now that you have your favorite Hot chocolate, how about a tasty homemade marshmallow….


These taste so much better than store bought, they are light and soft, not gummy at all.  You will never buy marshmallows at the store again!


Grab your mugs. You can never give chocolate enough attention. …it’s chocolate!



Easy Homemade Marshmallows

 Beverages, Cold Weather Favorites  Comments Off on Easy Homemade Marshmallows
Jan 202015
Easy Homemade Marshmallows
Author: Gina B
[url href=”×300.jpg”][img src=”×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”CQ-Marshmallows”][/url]
  • 4 Tablespoons (4 envelopes) Knox unflavored gelatin
  • 1 cup cold water (for gelatin)
  • 4 cups sugar
  • 1 cup cold water (separate from the other one)
  • 1/2 tsp salt
  • 3 tsp vanilla extract
  • Powdered sugar to coat the marshmallows once they are done
  1. Soak the 4 envelopes of gelatin in 1 cup water and set aside.
  2. In a medium sauce pan, combine the 4 cups sugar and the other cup of water.
  3. Cook on the stove (while stirring) until sugar is dissolved,this will not take long.
  4. Add the gelatin to the cooking sugar.
  5. Bring to a boil. ( I stir a lot while this is cooking so that it does not burn)
  6. Once it has come to a boil, remove from heat and pour into a large mixing bowl, let cool down.
  7. Once it has cooled for a while (it can still be warm) add the salt and vanilla.
  8. The mixture will look like a clear liquid with maybe some white on top, don’t panic that is how its supposed to look.
  9. With an electric mixer, mix for what will seem like a long time (10 to 15 minutes).
  10. The mixture will start changing from clear to opaque to white.
  11. It will start to thicken and double in size.
  12. Once it has turned white and gotten pretty thick, pour it into a greased 11″x15″ glass baking pan.
  13. I use butter or margarine to grease the pan.
  14. Again, if you do not have this size pan, you can use a 9″x13″ but your marshmallows will be thicker.
  15. Let this set.
  16. Once it has set you can cut it with a knife (slide the knife through).
  17. Take out the sweet little cubes and roll them in powdered sugar so that they don’t stick together.


Marshmallow Cookies AND Cream Hot Chocolate

 Beverages, Cold Weather Favorites  Comments Off on Marshmallow Cookies AND Cream Hot Chocolate
Jan 202015
Marshmallow Cookies AND Cream Hot Chocolate
Author: Gina B
[url href=”×200.jpg”][img src=”×200.jpg” width=”300″ height=”200″ class=”alignnone size-medium” title=”CQ- Cookies and cream hot chocolate”][/url]
  • 2 cups milk
  • 1/2 cup hot cocoa powder milk chocolate flavor
  • 5 Double Stuff Oreos Finely processed in a food processor
  • 1 tsp. marshmallow flavoring
  • 2 Double Stuff Oreos broken up for garnish
  • Marshmallow Flavored Ice Cream Topping for drizzle
  1. Warm up milk on stove until it becomes hot, but do not let it boil.
  2. Add in hot cocoa powder, finely ground/processed Oreo cookies and Marshmallow flavoring.
  3. Stir to combine well.
  4. Pour into two mugs.
  5. Top with whipping cream and drizzle with Marshmallow Ice Cream Topping.
  6. Sprinkle on some extra Oreo crumbs for garnish.


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=”×300.jpg”][img src=”×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”CQ-White hot chocolate”][/url]
  • 6 cups whole milk
  • 1 vanilla bean
  • 1- 14.oz can sweetened condensed milk
  • 2 squares of Ghiradelli White Baking Chocolate bar, chopped finely
  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

 Beverages, Cold Weather Favorites  Comments Off on French Hot Chocolate
Jan 202015
French Hot Chocolate
Author: Gina B
[url href=”×300.jpg”][img src=”×300.jpg” width=”203″ height=”300″ class=”alignnone size-medium” title=”CQ-French-Hot-Chocolate”][/url]
  • 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
  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