Ingredients: 3 cans (3 oz ea.) Chunk Chicken Breast or leftover rotisserie/baked chicken 1 cup Duke’s mayonnaise 1 small apple, finely chopped 1 medium onion, finely chopped 1 cup pecans, chopped 1 tbsp Q&H Bistro Chicken Directions: Combine all ingredients. Chill slightly to allow flavors to blend. Serve on croissants, wraps, or potato bread slices. For a sweeter version, omit the onions and add dried cranberries or raisins.

Ingredients: 1½ cups cubed cooked chicken 1½ cups water ¾ cups long grain rice, uncooked 1 can cream of broccoli soup 2-3 tsp Q&H Bistro Chicken Directions: In a 2 quart saucepan, combine soup, water, and Bistro Chicken over medium heat. Stir in rice and chicken, reduce heat to low. Cover and cook for 25 minutes until rice is tender, stirring often. Remove from heat and serve. *Recipe can also be made with leftover turkey or chicken.

Ingredients: 8 oz feta cheese, crumbled 1 cup roasted red peppers from a jar, rinsed, dried, and coarsely chopped 1 cup pitted Kalamata olives, coarsely chopped 3 large green onions, thinly sliced 1 tbsp Q&H Garlic Lovers 16 chicken cutlets Q&H Bistro Chicken, to taste Parchment paper Directions: Preheat oven to 400. In a medium bowl, combine feta, peppers, olives, onions, and Garlic Lovers. Place chicken cutlets on a flat surface, and spoon 2 tbsp feta mixture in center of each cutlet; fold up short sides over feta mixture, then long sides, to create a packet. Line two large baking sheets with parchment paper. Arrange cutlets, seam side down on baking sheet and dust with Bistro Chicken to taste. Bake until chicken is thoroughly cooked, about 20-30 minutes.

Ingredients: Chicken, cubed (approximately ¼- ½ lb per person) Vegetables (mushrooms, onions, tomatoes, zucchini, broccoli, bell peppers, etc.) Q&H Bistro Chicken Directions: Cube the chicken and vegetables and place on skewers. Sprinkle with Bistro Chicken rub. Grill over medium-high heat until chicken is thoroughly cooked. *For extra flavor, add Garlic Lovers rub. For heat, add Virginia Heat rub.

Ingredients: 4 chicken breasts ¼ cup extra virgin olive oil 1 tbsp Q&H Garlic Lovers Directions: Place chicken breasts in a plastic bag, add the olive oil and Garlic Lovers, and shake well. Allow to marinade at least one hour before cooking. Chicken can be grilled, baked, or cooked stove top on a skillet.

Ingredients: 1 jar Q&H Middleburg Grill Signature Sauce 5 cups white vinegar ½ cup lemon juice ½ cup Worcestershire sauce 4 tbsp Q&H Flame and Smoke 2 sticks butter 1 large onion, diced Directions: Combine all ingredients, except butter in a large pan. Heat over medium heat until onions are soft. Add butter, stir until melted, and remove from heat. Brush on meat with pastry brush. Can be used on brisket, ribs, and chicken.

This recipe will create a thickly-covered BBQ chicken skin. Prepare the Grill Master Sauce ahead of time. Ingredients: 2-3 lbs chicken (thighs, breast, wings, drumsticks) Q&H Bistro Chicken, to taste Grill Master Sauce (see recipe) Directions: Preheat an outdoor grill on medium-high heat and lightly oil the grates. Pat the chicken dry, then coat all over with the Bistro Chicken. Grill over medium-high heat until the rub is browned. Baste the chicken with the Grill Master Sauce every 15 minutes until the chicken reaches an interior temperature of 165 degrees.

Ingredients: 3 lbs of chicken 2½ cups flour ¼ cup Q&H Virginia Heat* 3 Q&H eggs, beaten Frying oil (canola or vegetable) Prep ahead tips for successful frying: Set a colander inside a pot or casserole dish for draining. Place a few paper towels in the bottom of a 9x13 baking pan. Preheat the oven to 200 degrees. Mix the flour and Virginia Heat in a bowl, and beat eggs in a separate bowl. Add oil to a deep skillet or pot on the stove top. (Skillet/pot should be at least 3- ½ inches deep and filled with ¾ inch oil.) Deep fryer can also be used. Once ready to cook, turn on stove top to medium heat. Make sure chicken is completely thawed. Directions: Dip each piece of chicken into the egg, then in the flour mix, then place into the heated oil cooking about 4-5 pieces of chicken at a time. When chicken is golden brown, flip and continue cooking until the other side is golden brown. Remove the chicken and place in the colander to allow excess oil to drip off for about a minute or so. Begin cooking the second batch of chicken. In the meantime, place the cooked batch of chicken in the paper towel covered baking dish into the oven to keep warm. Once the second batch of chicken is cooked, repeat the above steps. *For milder flavor, skip the Virginia Heat and flavor with Chicken Bistro or Fresh Catch.

Ingredients: 4 lbs beef chuck roast 2 tbsp Q&H Savory Steakhouse ⅓ cup all-purpose flour, plus more for coating 3 tbsp extra virgin olive oil 4 medium carrots, cut into 2 inch pieces 3 stalks celery, peeled and cut into 2 inch pieces 1 medium onion, cut into ½ inch wedges 4 cups beef broth Directions: Sprinkle the roast with the Savory Steakhouse. Coat the roast with flour and shake off any excess. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, turning as needed for about 8 minutes. Place the roast in a 6 quart crock pot, and add the carrots, celery, onion, and beef broth. Cover and cook on low for about 8 hours; until the roast and vegetables are tender.

Ingredients: 8 oz cream cheese 2-3 tbsp Q&H Garlic Lovers Directions: Allow cream cheese to soften. Blend Garlic Lovers rub and cream cheese until well-mixed. Chill and let sit overnight. Serve with crackers, pita bread, or your favorite veggies.

Ingredients: ¼ cup all-purpose flour 2 tsp Q&H Savory Steakhouse 1 to 1½ beef stew meat, trimmed and cut into 1-inch cubes 2 tbsp vegetable or canola oil 2 tbsp red wine vinegar 1 cup red or cooking wine 3½ cups beef broth, homemade or low-sodium can/carton 1 medium onion, chopped 5 medium carrots, cut into ¼ inch rounds 2 large baking potatoes, cut into ¾ inch cubes Directions: Combine the flour and Savory Steakhouse in a bowl or Ziploc bag. Add the beef, toss, and coat. Heat oil in a large pot over medium-high heat. Add the beef and turn pieces for about 5 minutes, until beef is browned on all sides. Remove the beef from the pot and set aside in a dish. Add the vinegar and wine to the pot and cook over medium-high heat. Add the beef back into the pot and add the broth bringing it to a boil, and then reduce to a slow simmer. Cover and cook for about 1½, stirring occasionally until beef is tender. Add the onions and carrots, cover, and simmer for 10 minutes. Add the potatoes and simmer for about 30 minutes until vegetables are tender. Serve over a bed of rice.

Here are some quick and easy ways to use Quail and Hound rubs: Sprinkle Savory Steakhouse and Garlic Lovers on your favorite cut of beef, add a sprig of fresh rosemary for a simple, perfectly-flavored steak. Add 2 tsp of Savory Steakhouse to 1 lb of ground beef for a scrumptious burger. Mix 2 tbsp of extra virgin olive oil, 2 tbsp of Garlic Lovers rub, 2 tsp of Savory Steakhouse rub onto a prime rib roast for a perfect prime rib dinner. Add Flame and Smoke or Fresh Catch to your favorite deviled eggs recipe.

Ingredients: beef, ¼ lb per person chicken, ¼ per person vegetables (mushrooms, onions, bell peppers, zucchini, summer squash, etc.) Q&H Savory Steakhouse Directions: Chop the beef, chicken, and vegetables into similar sized chunks, and alternate on skewers. Sprinkle Savory Steakhouse on the meat and vegetables (see below for hacks). Grill over medium heat until chicken is thoroughly cooked. Hacks: For sweeter skewers, substitute Savory Steakhouse with Pork Barrel rub. For smokier flavor, add Flame and Smoke. For spicier skewers, add Virginia Heat. These can also be glazed with Q&H’s Jalapeno Plum sauce and allowed to caramelize (about 3-4 minutes).

Ingredients: 1 lb ground beef* 1 small onion, chopped 1 cup Middleburg Grill Signature Sauce hamburger buns or rolls Directions: Thoroughly cook ground beef and chopped onion in large skillet over medium heat until beef is browned. Drain the beef, and stir in the Middleburg Grill sauce. Cook for an additional 10-15 minutes over low heat. Serve on buns. *Ground beef can be substituted with ground turkey, chicken, venison, etc.

Ingredients: 3 (28 oz) cans baked beans* 1 cup packed brown sugar ¾ cup Q&H Middleburg Grill sauce 5 slices of crispy cooked bacon, crumbled Directions: Preheat oven to 300 degrees. Combine beans, brown sugar, and Middleburg Grill sauce in a bowl. Grease a 3-qt baking dish and add the contents of the bowl. Sprinkle the crumbled bacon bits over the beans. Bake uncovered for 2 hours. *Cans of prepared pork and beans can also be used.

Ingredients: 1 Q&H egg ¾ cup milk 1 cup shredded cheddar cheese ¾ cup unseasoned breadcrumbs 1 tbsp Q&H Garlic Lovers 1 tbsp Q&H Smoke and Flame ½ cup chopped onion 1 lb lean ground beef* Q&H Middleburg Grill Signature Sauce for topping, to taste Directions: Preheat oven to 350 degree. In a bowl beat the egg and stir in milk. Stir in cheese, breadcrumbs, onion, Garlic Lovers rub, and Savory Steakhouse rub. Add beef and mix well. Shape into 1-2 loaves, and place in a greased 9x13 baking dish. Spoon desired amount of Middleburg Grill sauce over loaves. Bake, uncovered for 45 minutes or until the meat is thoroughly cooked (160 degrees internal temperature). *Beef can be substituted with venison, ground turkey, etc. Serves 4-6.

Ingredients: Cooked frozen or fresh meatballs (about 1-1/2 to 2 lbs.) 1 bottle Q&H Middleburg Grill Signature Sauce Directions: Add frozen meatballs to a crockpot, cover with Q&H Middleburg Grill sauce, and place lid on crockpot. Cook on high heat for about 2 hours, stirring occasionally. Simmer on “low” or “warm” setting until ready to serve. Makes 4-6 servings.

Quail and Hound is often asked about Habanero Honey uses. Folks ask, "Can I put it in my tea?" Well, yes you can... some friends of Q&H say they love it in their tea; some say it works great for sore throats and to clear sinuses (note: there is no medical evidence supporting this). Here are a couple of other ways we've used Q&H Habanero Honey: Drizzle over a slice of pizza or dip your pizza crust in it. Add over buttered toast. Add to your favorite chicken, beef, pork, or veggie marinades (see other recipes). Mix with 100% maple syrup and pour over your chicken and waffles. Dip your chicky nuggies in it. Let us know your favorite uses and recipes for our Habanero Honey.

Ingredients: 24 chicken wings 2 cups flour 2 tsp salt 1 tsp black pepper 2 tsp paprika 1 cup Q&H Habanero Honey ¼ cup apple cider vinegar canola oil Directions: Preheat oven to 350 degrees. Preheat oil to 350 degrees. Dry chicken wings with a paper towel. In a large ziplock bag, mix together the flour, salt, black pepper, and paprika. Shake to mix the blend. Drop half the chicken wings into the flour mixture and shake to coat. Remove. Add the remaining chicken wings to the bag and coat. Shake off excess flour, and place chicken wings into the hot oil. Fry for 10-15 minutes; until they are no longer pink in the middle. Remove from the oil and place on paper towels to drain. In a mixing bowl, whisk the Habanero Honey and apple cider vinegar. Dip each wing into the sauce, place on a baking sheet, and bake for 5 minutes. Makes 4-6 servings.

This glaze can be used on any chicken, porkchop, beef, or mushroom dish or your choice. Ingredients: ¾ cup Q&H habanero honey 3 tbsp fresh lime juice Directions: Combine the habanero honey and lime juice in a small, non-stick pan and allow to simmer over low heat while you prepare your dish. Add the glaze to your meat dish during the last 10 minutes of cooking.