Roasted Chicken and Leek Pizza

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Jan 152015
 
Roasted Chicken and Leek Pizza
Recipe Type: Super Bowl Food
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Roast-chicken-and-leek-pizza-300×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Roast-chicken-and-leek-pizza-300×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”Roasted Chicken and Leek Pizza”][/url]
Ingredients
  • 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
Instructions
  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=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Onion-rings-225×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Onion-rings-225×300.jpg” width=”225″ height=”300″ class=”alignnone size-medium” title=”CQ- Onion rings”][/url]
Ingredients
  • 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
Instructions
  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=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Whipped-feta-with-cucumbers-300×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Whipped-feta-with-cucumbers-300×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”CQ Whipped feta with cucumbers”][/url]
Ingredients
  • 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
Instructions
  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=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Guac-300×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Guac-300×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”CQ-Guac”][/url]
Ingredients
  • 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
Instructions
  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.

 

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.

 

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