One Does Not Live by Bread Alone, There is also Fish and Vegetables…

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Feb 022015

One Does Not Live by Bread Alone, There is also Fish and Vegetables…

What is Lent?
Lent is the forty-day liturgical season of fasting and prayer before the resurrection of Jesus Christ on Easter Sunday. The forty days represent the time Jesus spent in the desert, where, according to the Bible, he endured temptation by Satan.

Here is a little history….

On the Christian calendar, Lent is the 40-day period from Ash Wednesday to Easter. When it was first observed in the fourth century, its focus was on self-examination and self-denial in preparation for Easter, and Christians used fasting (abstaining from eating food) in the early years as a visible demonstration of this process.

Over the centuries, Catholics have relaxed some of the strict fasting rules. Today, only Ash Wednesday, Good Friday, and all Fridays during Lent are considered fasting days.

On these days, Catholics over the age of 14 are to refrain from eating meat. In addition, on Ash Wednesday and Good Friday, those between the ages of 18 and 59 are to eat only one full meal and two smaller meals and aren’t to eat between meals. Orthodox Christians are far more rigorous in their observance of fasting during Lent, believing that regular fasting is a crucially important discipline for one’s spiritual growth. Meat, dairy products, and eggs (which historically were considered more luxury foods than ordinary breads) aren’t allowed, with some additional restrictions on certain days. They can only eat fish (which was historically considered less of a luxury than red meat) on the feasts of the Annunciation and Palm Sunday. In addition to refraining from eating, Lent is often a time when Christians give up something pleasurable (furthering the focus on self-denial), be it chocolate, meat or — shudder the thought! — Coffee.
SO….What does this all mean to you?

Well whether you participate in Lent or not, it means you will need RECIPES!!! Whatever rules your family lives by, you need to know what to feed them right? So I have gathered up some recipes that are perfect for Lent, or anytime really.  I hope a few of them will be your favorites!

Garlic and Lemon Shrimp

CQ- Garlic Lemon shrimp

This Easy Garlic and Lemon Shrimp couldn’t be simpler to make, but the taste is special enough that you can serve it for any kind of occasion.

Famous for its potent smell, Bacalao was once one of the world’s most important food commodities. Popularized in Europe thanks to fisherman from northern Spain who cleverly devised a way to preserve it—cure it with loads of salt, then set it out to dry under the sun—during their long journeys on the high seas, bacalao eventually made its way to the new world, a pre-industrial protein that traveled well without refrigeration. These days, dried bacalao remains popular throughout Latin America, especially during the holy days of Lent, when it’s often braised in a flavorful, tomato-based sofrito-style stew.

But this recipe, takes a different approach to the beloved bacalao: lighter and simpler to make, it’s also better for those watching their sodium intake.

Bacalao with capers and cilantro

CQ- bacalao-with-capers-and-cilantro

Pan-fried for just a few minutes in a little butter and olive oil, and finished with lime, capers and fresh cilantro, it’s a delectable summer interpretation of a Latin classic.

Spicy Baked Cod

CQ- Spicy Baked Cod

click here for this spicy treat…

For those who don’t enjoy seafood…here are a few veggie options.

 Sweet Potato and Lentil Soup

CQ- Sweet Potato and Lentil soup

This is one vegan veggie soup that is so packed with flavor…who needs meat! 

In traditional French Onion Soup, you make the soup and float a piece of crusty bread topped with cheese on top of it. And it’s delicious! This recipe is a little bit different, though. The bread, onions, and cheese are in grilled Panini form. The (faux) beef broth is served on the side and you dip your sandwich into it. As you eat your Panini, bits of onion, cheese, and bread fall into the broth so when you’ve finished off your sandwich, you have a little bowl of French Onion bliss waiting for you.

French Onion Soup Sandwiches

CQ-French Onion soup Sandwich

Is it a soup? Or is it a sandwich? It’s both! These grilled Panini sandwiches are full of caramelized onions and Gruyere cheese–its French onion soup in sandwich form.

Feta & Spinach Couscous Patties

CQ- Feta and Spinach Couscous

Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.

As with most quesadilla recipes, these whip up in no time. The most time-consuming step is sauteing the mushrooms, and I think you will agree that your 15 minutes was well-invested once you taste the resulting garlicky awesomeness. After the mushrooms are prepped, all you do is layer the ingredients and cook your quesadillas in a skillet until the tortillas are toasty, the spinach wilts, and the cheese is melted. And then? You dig in. And that’s the best part by far.

Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese

CQ-Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese

These hearty, flavorful quesadillas feature garlic-sautéed mushrooms, baby spinach, creamy avocado, and zippy pepper jack cheese for a meatless — yet filling and satisfying — meal.

 You won’t go hungry with these meals under your belt!

Lent is Feb 18 – April 2  


  Lent is meant to be about not what we lack, but what we gain in the form of spiritual growth and conversion.


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


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=”×300.jpg”][img src=”×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]
  • 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
  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=”×300.jpg”][img src=”×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”CQ- Angry Wings”][/url]
  • 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
  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=”×300.jpg”][img src=”×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”CQ-Hogs in blankets”][/url]
  • 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
  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=”×300.jpg”][img src=”×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”Roasted Chicken and Leek Pizza”][/url]
  • 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
  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=”×300.jpg”][img src=”×300.jpg” width=”225″ height=”300″ class=”alignnone size-medium” title=”CQ- Onion rings”][/url]
  • 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
  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.


Whipped Feta with Cucumbers

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Jan 152015
Whipped Feta with Cucumbers
Recipe Type: Super Bowl Food
[url href=”×300.jpg”][img src=”×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”CQ Whipped feta with cucumbers”][/url]
  • 1 pound feta cheese, cut into 2 pieces, at room temperature
  • 1/4 pound cream cheese, softened
  • 2 tablespoons heavy cream
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice
  • 1 tablespoon chopped oregano
  • Salt and freshly ground pepper
  • Toasted pita or baguette slices, for serving
  1. In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness.
  2. Drain and coarsely crumble the feta.
  3. Transfer to a food processor and puree.
  4. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth and airy.
  5. Refrigerate for 1 hour.
  6. Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice.
  7. Add the oregano and season with salt and pepper.
  8. Cover and refrigerate for 1 hour or up to 2 days.
  9. Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.


Smoky Chipotle and Bacon Guacamole

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Jan 152015
Smoky Chipotle and Bacon Guacamole
Recipe Type: Super Bowl Food
[url href=”×300.jpg”][img src=”×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”CQ-Guac”][/url]
  • 3 ripe Hass avocados
  • 8 ounces bacon, cooked and crumbled
  • 2 canned chipotle peppers, dried and diced
  • 1/4 cup finely diced white onion
  • 1 lime, juiced
  • Kosher salt
  • 1/4 cup chopped cilantro
  1. Scoop the avocado into a bowl.
  2. Coarsely mash it with a fork.
  3. Stir in the bacon, chipotle, onion, jalapeño, lime juice, salt and cilantro.
  4. Serve with tortilla chips.