Red Velvet Hot Chocolate with Cream Cheese Whipped Cream

 Beverages, Cold Weather Favorites  Comments Off on Red Velvet Hot Chocolate with Cream Cheese Whipped Cream
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

 Beverages, Cold Weather Favorites  Comments Off on Peanut Butter Hot Chocolate
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.

 

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!

     

Homemade Corn Bread

 Breads, Easy Recipes, Side Dish  Comments Off on Homemade Corn Bread
Jan 072015
 
Homemade Corn Bread
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Cornbread-300×225.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Cornbread-300×225.jpg” width=”300″ height=”225″ class=”alignnone size-medium” title=”CQ-Cornbread”][/url]
Ingredients
  • ⅔ cup butter
  • ⅔ cup sugar
  • 3 eggs
  • 1⅔ cups milk
  • 2⅓ cups flour
  • 1 cup corn meal
  • 4 tsp baking powder
  • 1 tsp salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Cream together the butter and sugar in a large bowl.
  3. In a small bowl combine the eggs and milk.
  4. In a third bowl combine the flour, corn meal, baking powder and salt.
  5. Alternating pour in ¼th of the milk mixture, then ¼th of the flour mixture into the large bowl with the butter and sugar mixture until everything is combined.
  6. Pour batter into a pam sprayed 9×13 inch pan.
  7. Place in oven and bake for about 25 minutes.

 

Pork Chili Verde

 Easy Recipes, Pork, Vegetables  Comments Off on Pork Chili Verde
Jan 072015
 
Pork Chili Verde
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Pork-chili-verde-200×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Pork-chili-verde-200×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”CQ-Pork chili verde”][/url]
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
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-pumpin-and-black-bean-chili-214×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-pumpin-and-black-bean-chili-214×300.jpg” width=”214″ height=”300″ class=”alignnone size-medium” title=”CQ- pumpin and black bean chili”][/url]
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
  • 1 1/2 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
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-White-chicken-chili.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-White-chicken-chili.jpg” width=”250″ height=”250″ class=”alignnone size-full” title=”CQ-White chicken chili”][/url]
Ingredients
  • 1 tablespoon olive oil
  • 3 skinless, boneless chicken breast halves
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 5 1/4 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
  • 1/4 cup chopped fresh cilantro, or to taste
  • 1/2 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.

 

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

 

b1

 

Click here to try these delicious Stuffed Sausage Mushrooms

 

Pumpkin-Shrimp Bruschetta

b2

How can you resist this pretty appetizer…click here

Baked Chicken and Spinach Flautas

b3

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

Cucumber & Feta Bites

b4

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!

 

 

 

Cucumber & Feta Bites

 Appetizers, Entertaining Ideas And Tips, Holiday/Entertaining  Comments Off on Cucumber & Feta Bites
Dec 302014
 
Cucumber & Feta Bites
Recipe Type: Appetizer
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/b4-300×193.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/b4-300×193.jpg” width=”300″ height=”193″ class=”alignnone size-medium” title=”b4″][/url]
Ingredients
  • 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
Instructions
  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=”http://cookingqueen.com/wp-content/uploads/2014/12/b3-200×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/b3-200×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”b3″][/url]
Ingredients
  • 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
Instructions
  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.

 

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