HONEY GOLD CHICKEN SKEWERS   Chicken thighs, boneless & skin on Lillie’s Q Rub Lillie’s Q Honey Gold Tender Sauce  
  1. Preheat the oven to 400 degrees
  2. Portion the chicken into proper sizes for the skewers.
  3. Season with Lillie’s Q Q-Rub and then add to skewer, leaving the skin on top exposed.
  1. Roast in the oven or grill until 145 degrees; there should be very little color on the meat.
  1. Glaze the chicken skewers with Lillie’s Q Honey Gold and place back in the oven or on the grill.
  1. Remove from the oven or grill when the internal temperature reaches 160 degrees. Let rest for five minutes and enjoy!



40 oz cream cheese

5 cups cooked chicken (fine chop)

13oz sour cream

4.5oz blue cheese

2 cups lillie’s q Buffalo sauce

8.5oz monterey jack cheese (grated)

8.5oz heavy cream

1 TBSP Worcestershire sauce

2 teaspoons lillie’s q Q-Rub

5oz bag potato chips

chopped chives, as needed


  1. Let cream cheese come to room temp to soften
  2. Mix all ingredients together (except the chips) thoroughly in a mixing bowl
  3. Place in a serving dish and refrigerate for 1 hour. *If making the day before, pull out dip a couple of hours before serving so it isn’t stiff
  4. Top with chopped chives
  5. Serve with your chips of choice



Chicken Chili

1 pound boneless chicken breasts

3-4 Tablespoons oil, divided

Salt and pepper

1 cup red bell pepper, cored, seeded and diced

1 cup yellow bell pepper, cored, seeded and diced

1 medium zucchini (about 1/2 cup), diced

1 jar Stonewall Kitchen Chili Starter

Sour cream, guacamole, & tortilla chips for garnish.


  1. Preheat oven to 350 degrees F.
  2. Place chicken in a roasting pan. Drizzle 1-2 Tablespoons oil over chicken and season with salt and pepper. Bake for 30-40 minutes until the juices run clear or the internal temperature reaches 165 degrees F. Remove from oven and cool. Shred meat into small bite size pieces with a fork or knife.
  3. Heat 2 Tablespoons oil in a 2-quart sauce pan over medium heat. Add bell peppers and zucchini. Sauté, stirring frequently, until tender but still slightly crisp.
  4. Add chicken and Chili Starter. Heat for 10-15 minutes, stirring occasionally. Serve hot with garnish.


Vegetarian Butternut Squash Soup


1 tablespoon olive oil

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, chopped

2 cloves garlic, minced

3 lbs butternut squash, peeled & cut into 1-inch cubes

1 Granny Smith apple, peeled & cut into 1-inch cubes

4 cups vegetable stock

½ teaspoon salt

¼ teaspoon black pepper

¼ cup Vermont Creamery Crème Fraiche

1 tablespoon fresh parsley, chopped


  1. Heat olive oil in a large heavy bottom pot (we used a 5.5 quart Dutch Oven) over medium heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.
  2. Add in the garlic and cook for 30 seconds.
  3. Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, turn down the heat to medium, and cook until a knife inserted into a squash comes in and out easily.
  4. Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender.
  5. Ladle soup into bowls. Top it off with a dollop of crème fraiche and garnish it with parsley.


Potato, Artichoke, & Goat Cheese Tart


1 sheet of puff pastry

2 eggs lightly beaten

4 cubes of Meredith Dairy Marinated Goat Cheese

2 tbsp of cream

2 tbsp of chopped chives

5 potatoes, washed

4 cloves of garlic

6 pieces of quartered marinated artichoke hearts

3 sprigs of thyme

2 tbsp. of chopped parsley

pinch of salt and pepper


  1. Preheat oven into 350 degrees F. & grease a rectangular tart tray.
  2. Cut garlic and potatoes into thin slices.
  3. On a frying pan on medium heat, add 2 tbsp. of oil from the Marinated Goat Cheese jar, and add garlic and potatoes and leaves of thyme.
  4. Fry for two minutes, then add artichokes and fry for 5 more minutes or until the potatoes get a bit of color.
  5. In a bowl, smash the goat cheese cubes with a fork, and add eggs, cream and chives. Season with a pinch of salt and pepper.
  6. Line the tart tray with puff pastry, and poke some holes into it with a fork.
  7. Spread the egg and cheese mixture onto the bottom of the tray, and place the potatoes and artichokes on top. Top with chopped parsley.
  8. Bake in the oven for 15-20 minutes, or until the sides of the pastry are light brown.