Vegetable Pasta Salad

 Appetizers, Chicken  Comments Off on Vegetable Pasta Salad
Jan 282015
 
Vegetable Pasta Salad
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Veggie-Pasta-Salad-300×225.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Veggie-Pasta-Salad-300×225.jpg” width=”300″ height=”225″ class=”alignnone size-medium” title=”CQ-Veggie Pasta Salad”][/url]
Ingredients
  • 2 oz. bow tie pasta
  • 2 medium roma tomatoes
  • 1 medium summer squash
  • 1 medium zucchini
  • 1 medium broccoli crown
  • ½ medium red onion
  • ⅔ (15 oz.) jar roasted red peppers
  • ½ bunch parsley
  • VINAIGRETTE
  • ¼ cup vegetable oil
  • ¼ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 Tbsp dijon mustard
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • ¾ tsp salt
  • to taste fresh cracked black pepper
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add the pasta and boil for 5-7 minutes or until tender.
  3. Drain in a colander.
  4. While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper).
  5. Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
  6. While the pasta is cooling, prepare the vinaigrette.
  7. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
  8. Combine the cooked pasta, chopped vegetables, and vinaigrette.
  9. Stir until everything is well mixed and coated with vinaigrette.
  10. Serve immediately or refrigerate until ready to eat.

 

Bacon & Blue Cheese Coleslaw

 Appetizers, Chicken  Comments Off on Bacon & Blue Cheese Coleslaw
Jan 282015
 
Bacon & Blue Cheese Coleslaw
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Blue-cheese-bacon-slaw-199×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Blue-cheese-bacon-slaw-199×300.jpg” width=”199″ height=”300″ class=”alignnone size-medium” title=”CQ- Blue cheese bacon slaw”][/url]
Ingredients
  • 10 ounces of coleslaw mix (chopped cabbage and carrots)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon sugar
  • ⅔ cup blue cheese crumbles
  • 4 slices of bacon chopped
  • additional blue cheese, salt and pepper as desired
Instructions
  1. Add the mayonnaise, sour cream, apple cider vinegar, and sugar into a medium sized bowl. Stir to combine.
  2. Fold in the blue cheese crumbles.
  3. Add in the cabbage and carrots mixture. Stir until completely coated.
  4. Top with the crumbled bacon and additional blue cheese as desired. Or stir the bacon into the coleslaw to enjoy in every bite!

 

Honey Lime Sesame Chicken Wings

 Appetizers, Chicken  Comments Off on Honey Lime Sesame Chicken Wings
Jan 282015
 
Honey Lime Sesame Chicken Wings
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Paleo-Honey-Lime-Sesame-Chicken-Wings-200×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Paleo-Honey-Lime-Sesame-Chicken-Wings-200×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”CQ-Paleo-Honey-Lime-Sesame-Chicken-Wings”][/url]
Ingredients
  • 3 Lbs. small chicken wings
  • 1/3 Cup honey
  • 1/4 Cup Coconut Aminos (Organic Raw Coconut Aminos Soy-Free Seasoning Sauce)
  • 2 tsp garlic minced
  • 3 Tbsp lime juice
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame seeds
  • 1 Pinch chili flakes
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients except for wings in a small sauce pan.
  3. Bring to a boil and let simmer for 5 minutes, or until thick and glossy.
  4. Do not let cook for too long or mixture will caramelize and become hard.
  5. While the sauce is thickening, pat the chicken dry with paper towels.
  6. Lightly oil a 9×13 baking dish.
  7. Lay the wings in the dish in a single layer.
  8. Pour the sauce over the wings, using a basting brush to spread the sauce over all surfaces.
  9. Bake the wings in the preheated oven for 1 hour on the top rack, turning the wings over after 40 minutes have passed.
  10. Remove from oven.
  11. The sauce will thicken as the wings start to cool down.
  12. Turn wings to thoroughly coat in sauce before serving.

 

Salt and Vinegar Chicken Wings

 Appetizers, Chicken  Comments Off on Salt and Vinegar Chicken Wings
Jan 282015
 
Salt and Vinegar Chicken Wings
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Salt-and-Vinegar-Wings-165×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Salt-and-Vinegar-Wings-165×300.jpg” width=”165″ height=”300″ class=”alignnone size-medium” title=”CQ-Salt and Vinegar Wings”][/url]
Ingredients
  • 1 pkg chicken wings (approx 20 wings and drums)
  • 3 tablespoons white distilled vinegar
  • 2 tablespoons old bay seasoning
  • 1/2 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
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-honey-soy-wings-200×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-honey-soy-wings-200×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”CQ-honey-soy wings”][/url]
Ingredients
  • 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
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
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-baked-parmesan-garlic-wings-300×200.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-baked-parmesan-garlic-wings-300×200.jpg” width=”300″ height=”200″ class=”alignnone size-medium” title=”CQ- baked-parmesan-garlic-wings”][/url]
Ingredients
  • 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)
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
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-honey-Siracha-wings-209×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-honey-Siracha-wings-209×300.jpg” width=”209″ height=”300″ class=”alignnone size-medium” title=”CQ-honey Siracha wings”][/url]
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
  • 1/4 cup honey
  • 1/4 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
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Root-Beer-wings.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Root-Beer-wings.jpg” width=”250″ height=”250″ class=”alignnone size-full” title=”CQ- Root Beer wings”][/url]
Ingredients
  • Approx. 12 -14 Chicken Wings, thawed
  • 1 bottle Sweet Baby Ray’s Honey Barbecue Sauce {18 oz.}
  • 1/2 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!

     

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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