Herb Roasted Cornish Game Hens

It's taken me several days to get around to writing about this recipe. I had the time, I just didn't know what to say. Occasionally the thoughts don't flow easily. But now that the week is (almost) over and spring break begins tomorrow, I feel freshly inspired! I made these little Cornish games hens because they were so cute. Really, that's why. And I figured they wold taste good too. And they are personal-sized. How fun to have your own mini hen for dinner! What I didn't know what how juicy and tender and delicious these tiny chickens are! I suspect the overnight lemon-olive oil-herb marinade helped. It gave them a fantastic fresh flavor. The skin was crisp, the meat moist, and like I said, it was just the right amount of meat for one! And it makes for a beautiful presentation.

Before I began I had no idea what a Cornish game hen really was. With the help of Google I learned that they are basically young chickens fed well so that they can be slaughtered young. So yes, you're eating a baby bird. If you think that's cruel, then you probably shouldn't be eating meat period. Much worse things have happened to other members of the animal-food family. Buy your chickens free rage, pastured, and organic (or all of your meat for that matter) and you're doing yourself and your food a favor.

INGREDIENTS
2 (1-1 1/2 lb.) Cornish game hens
1/4 cup fresh parsley leaves
2 Tbsp. fresh rosemary leaves
2 Tbsp. fresh thyme leaves
2 cloves garlic, peeled
1/2 lemon, end trimmed, seeds removed, and cut into wedges
1 tsp. kosher salt + more for sprinkling
1/4 tsp. freshly ground black pepper + more for sprinkling
2 Tbsp. extra virgin olive oil
2 Tbsp. butter, melted

DIRECTIONS
1. To make the marinade, combine parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Pulse until finely chopped. With the motor running, stream in the olive oil.

2. Loosen the skin covering the breasts and rub half of the marinade under the skin. Rub the remaining marinade over the surface of the hens. Place in a baking dish and tightly cover with plastic wrap. Marinate overnight in the refrigerator (or at least 8 hours).It is best to let the chicken sit at room temperature for 1 hour before baking.

3. Preheat oven to 400 F. Season the outside of the game hens with salt and pepper. Place in a shallow pan or roasting dish.

4. Bake in preheated oven for about 45-60 minutes (depends on the size of your hens), until an instant-read thermometer placed in the thigh reads 165 F, or until the juices run clear. Remove from the over and let rest 15 minutes before serving.

Serves 2.

(Adapted from Martha Stewart)

Honey Lime Grilled Chicken Sandwich, Revisited

Today I'm 24! I have the day off from school (how lucky, right?!) and I'm treating myself. Taking myself out to lunch (with friends of course) and then to the salon to get my hair worked on (very much needed)! Hopefully by the time my hair is done, Dustin will steal away from school to spend a few hours of the evening with me before he once against shuts himself in his "study" (a small, dark spare room with 5 lamps and a desk in it) to study all night. March 9th happened to be an inconvenient day for a birthday this year, because I'll be spending most of it alone. Because my husband has the biggest test of his life tomorrow morning (and took another one today) and because I'm all grown up and 24 now, I have to put his school first. It doesn't mean we won't celebrate. Just that the party might come late. But we will party, and eat cake (never worry!), even if it isn't 'till Friday when the week from dental school hell ends.

While I have all this luxurious time to myself at home, I thought I do a quick post. How about this- a revisited honey lime grilled chicken sandwich that you don't want to miss! Just in time for spring. (It is a sunny 65 degrees in Richmond today. That's the best birthday gift ever!) Ripe avocados are still abundant in the markets right now, and this is the perfect way to use them! An extra plus? This meal is light enough that you'll definitely fit into your swimsuit come summer. We made it to March; summer will be here soon!

5/5/09: I wish every meal I made could be this fresh, healthy, and delicious! Great for a summer BBQ or on an indoor grill any day of the year (as long you can get a ripe avocado, because it's essential here). Because salsa is used as the condiment...never was a chicken burger so nutritious (yet so good)! I served them on my crusty homemade whole wheat hamburger buns. Yum!

This recipe's original author (Rachel Ray-shh!) only suggested marinating the chicken for 10 minutes. If you're under a 30-min time constraint I suppose that would be unavoidable. But I'd let it sit for several hours so it actually has a chance to absorb some of the honey lime flavor and become juicy and tender.

INGREDIENTS

Honey Lime Marinade:

1 lime, juiced

2 Tbsp. honey

1 tsp. cumin

handful cilantro, chopped

2 Tbsp. canola or extra virgin olive oil

2 (8-oz.) boneless skinless chicken breasts, pounded to an even thickness

salt and freshly ground black pepper

lettuce

tomato, sliced

red onion, sliced

avocado, sliced

your favorite prepared salsa

4 whole wheat sandwich rolls, split

DIRECTIONS

1.Combine first 5 ingredients in a small bowl. Sprinkle chicken with salt and pepper. Coat chicken in dressing and marinate for at least 20 minutes (or several hours).

2. Preheat out door or indoor grill pan. Grill chicken until the juices run clear.

3. Let rest for several minutes before slicing chicken breasts on an angle and divide meat between the rolls. Top with lettuce, tomato, red onion and avocado. Spread salsa on roll tops as a condiment.

Makes 4 sandwiches.

(Adapted from Food Network)

Cajun Baked Sweet Potatoes

I feel like I'm slowing down. It's a combination of pure exhaustion from school (although I'm still cooking a whole lot!) and finding myself wanting to repeat recipes more often. To make the fantastic ones I've already blogged about. Because I miss them. And because sometimes you want some stability in your life- to make a meal that you know is going to be really good! This cooking hobby has an element of risk and surprise to it. It's a process of trial and error. And the errors aren't few. Food goes to waste, money down the garbage disposal, discomfort left in our bellies. But I think that's what makes the success so sweet. It doesn't happen every day and so when it does it feels (and tastes) amazing!

Overall, I wouldn't consider myself a big risk taker. (Except maybe for when it comes to not studying for tests. But that's probably laziness.) I wear my seat-belt and lock my doors. I brush my teeth incessantly and take my vitamins (and a much tinier pill to prevent other consequences) every morning on the dot. I like the security of helmets and safety straps and sidewalks. But when it comes to food, I'm pretty adventurous. I'm willing to take the chance to try something I might not like, that might turn out terrible, and then deal with the disappointment (and/or the stomach ache).

The other reason my future posts may slow down is that Spring break is upon us! A whole week of relaxation! (I"m trying not to think of the tests and homework due dates that my cruel teachers scheduled for the day we return.) We're traveling to the Outer Banks again to inhabit a huge beach house with a bunch of friends and then dropping in on my parents for a day or two. My kitchen will remain vacant. Hopefully I'll have a few recipes tucked away to share with you anyway!

If not, you can always check out the index. There are a lot of outstanding finds in there. Sometimes I just browse through my own digital recipe box, gawking at all the food I've made, astonished that I accomplished so much in the last year. One thing's for sure: in 2009 we ate well.

INGREDIENTS
2 lbs. sweet potatoes, peeled (or not- I forgot!) and cubed
1 tsp. brown sugar
1/4 tsp. sea salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
about 2 tsp. extra virgin olive oil (enough to coat)

DIRECTIONS
1. Preheat oven to 400 F.

2. In a large bowl, drizzle sweet potatoes with olive and and sprinkle in seasonings. Toss to coat. Spread in a single layer on a lightly greased/foil-lined baking sheet.

3. Bake in preheated oven for 35-45 minutes (depending on size), turning every 15 minutes or so, until soft on the inside and golden and crunchy on the outside. Serve immediately.

Serves 4.

(Adapted from All Recipes)

B.L.A.T. (Bacon, Lettuce, Avocado, and Tomato) Burger

I often resort to burgers when I'm in need of a fast dinner fix. But I stay clear of any burger that comes through my front seat window in a brown paper bag. It might be quick and cheap, but you pay for what you get (and it probably ain't much beef). I won't start on my tirade of why I hate fast food and how disgusting it really is. Just know that you can do better at home. With a little bit more effort you can have a much fresher, tastier, healthier burger. Even bacon is allowed!

I'm still using local grass-fed beef purchased at the farmers market. It comes frozen and has kept well in my freezer all winter long! I'm on my last lb. though, so I'm counting down the days until the end of April when the farmers market re-opens! Local and organic is the best way to go with beef. It's naturally extremely lean (and still ridiculously tender as long as you don't overcook it!) and a lot better for you. Winter definitely doesn't stop me from grilling- especially since I can do it year-round indoors. Break out the grill pan and make yourself a juicy beefy burger. Pile it high with fresh toppings on a homemade wheat bun. You'll see what I mean.

INGREDIENTS
1/2 lb. lean ground beef (seasoned with several dashes of garlic powder, onion powder, cayenne, and paprika)
salt and freshly ground black pepper
2 strips bacon, cooked until crisp
lettuce, rinsed and dried
1/2 avocado, peeled, pitted, and sliced (optional)
tomato, thinly sliced
red onion, thinly sliced (optional)
2 whole wheat hamburger buns (I used onion rolls)
ketchup, for serving
mustard, for serving

DIRECTIONS
1. In a medium bowl, season ground beef with spices, salt, and pepper. Gently work the seasonings into the meat with your hands. (Be careful not to overwork the beef or it will be tough.) Form into 2 patties. At this point they can be wrapped in plastic and refrigerated until ready to grill.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill burgers to desired "doneness". Place burgers on hamburger buns and top with bacon, lettuce, avocado, tomato, and red onion (optional). Serve with ketchup and mustard.

Serves 2.

(A Jessie original.)

Pear, Fontina, and Caramelized Onion Panini

I had a big bag of onions that were on the verge of going bad (starting to sprout peculiar growths) so I peeled and sliced them all for a big batch of caramelized onions. I'm sure glad I did, because I feel in love with this panini and now I've eaten three (on separate days, thankfully)! Juicy Bartlett pear, gooey fontina cheese, and sweet caramelized onions between two slices of crusty whole grain bread- it's heaven.

My panini press (the Cuisinart Griddler) that transforms itself into a grill and a griddle is my most utilized piece of kitchen equipment. (Sorry food processor, sorry Kitchen Aid, you're just not as useful!) I've only had it for a year, but it's been worth every penny! Since we don't have an outdoor grill (I'm hoping that maybe this year I'll get one), I do all of my grilling on this contraption. It's fast to heat up, easy to clean, and I never have to brave the weather. I am slightly nervous that even once I own a real grill, I'll be too lazy to use it since this baby is so wonderful. And no, I'm not being paid to say this. I have no sponsors and receive no payment for promoting it. I just thought you should know how handy a tool it is! I grill meat, burgers, wraps, sandwiches, vegetables on it. I can fry bacon and make pancakes and french toast. And when I'm done I simply slip off the grill pans and shove them in the dishwasher with the rest of my mess. And that makes me happy.

INGREDIENTS
2 onions, thinly sliced
extra virgin olive oil
salt and freshly ground black pepper, to taste
1 pear, sliced
fontina cheese, grated
4 slices hearty whole wheat bread

DIRECTIONS
1. To caramelize the onions, heat about 1 Tbsp. olive oil in a large saute pan over medium heat. Add the onions and stir to coat. Season generously with salt and pepper. Continue cooking, stirring frequently, for 25-35 minutes, until the onions are soft and golden brown.

2. Preheat grill pan or panini press to medium-high heat. Layer caramelized onions, pear, and cheese on two slices of bread. Top with the second slice of bread.

3. Spray the press with cooking spray and grill until the cheese is melted the crust is golden brown. Slice and serve immediately.

Makes 2 paninis.

(Adapted from Food Network)

Greek Pizza

I'm putting off the inevitable as long as I possibly can. The start of the studying, the paper writing, and the lecture listening. The productivity that I detest. I'd much rather do nothing, have an empty weekend of bliss. But I signed up for this. Both of us did. We wanted to spend at least another 6 (cumulatively) years in school and sacrifice fun for success. On the hope of solid careers and future earnings. Because when you're in college for an entire decade, you're not making much money (or any) and sometimes you wonder why you bother. Why you were so eager to plunge yourself into six figure debt so that someday down the road you could add a professional prefix to your name. It'll be worth it, right? Tell me that all the stress and separation from friends, from family, from each other, will have been no big deal once its over.

Most of my friends are in the same situation. We find strength in going through this together. And then we each have our own creative outlets that let us transcend the madness once and a while. As you know, I cook (and consequently eat) and write about it. That's my escape. And I love it. I haven't always been fond of food, in fact I have a bitter-sweet history with the edible stuff, but now, now I love it.

Maybe I have you confused. Last week I was gushing about how happy I was in nursing school. I am. I'm still thrilled to have this opportunity, and I know that I'm doing the right thing. But that doesn't make it easy. And with so much hard work, sometimes a girl deserves to whine. As for Dustin in dental school, don't even get me started. I'll never ever complain again about how much it costs to get a filling. Those dentists paid their dues.

When I need a moment to myself in the kitchen, a meal to unwind, I make pizza. My culinary comfort. A perfect pizza crust presents endless possibilities. This is my latest concoction and it turned out awesome! Greek pizza- loaded with grilled chicken and Mediterranean veggies and finished off with pungent (in the best sense of the word) feta. This pizza can easily be made vegetarian and I've included some suggestions for additions toppings. I brushed the crust with olive oil and seasoned it with oregano (so it is essentially "sauce-less"). Sometime I'd like to try using hummus as the base for a different twist.

INGREDIENTS
1 recipe pizza dough
1 boneless skinless chicken breast half (optional)
dried oregano, to taste
salt and pepper, to taste
extra virgin olive oil

Toppings:
tomatoes, chopped
red onion, thinly sliced
kalamata olives, halved or quartered (or black olives)
marinated artichoke hearts, sliced
pepperoncini peppers, sliced

Other topping suggestions:
roasted red peppers
bell peppers
spinach
garlic

about 2 cups mozzarella cheese, grated
about 1 cup feta cheese, crumbled

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Meanwhile, preheat outdoor grill or indoor grill pan to medium-high heat. Season chicken breast with salt, pepper, and oregano. Brush the chicken with olive oil or spray the grill pan with cooking spray and grill until the juices run clear. Let rest at least 10 minutes before slicing into bite-size pieces.

3. Preheat pizza stone in oven to 450 F.

4. Prepare crust according to recipe directions. Brush the crust with olive oil and sprinkle with oregano. Top with chicken, tomatoes, onion, olives, artichokes, and pepperoncinis (and any other toppings you are using). Sprinkle with mozzarella and feta cheeses.

5. Place on preheated pizza stone and bake for 10-12 minutes until the crust is golden brown and the cheese is bubbling. Remove from the oven and let rest several minutes before slicing.

Makes 1 large pizza.

(My own invention!)

Bananas Foster

When we went out to dinner for Valentines Day, I watched the waiter roll a little cart up to the table next to us, and proceed to make the most astonishing looking dessert. He lit a mini stove and sauteed butter and sugar and bananas and then lit the whole pan on fire before pouring the finished product over a tall glass of vanilla ice cream. It looked incredible! I rarely ever even consider ordering dessert at restaurants, and that night I had dessert envy. That mouth-watering ice cream sundae dish ablaze, I learned, is called bananas foster. The special ingredient that ignites the flame is rum. Well, I made my own rum-free version. No rum means no flame. The presentation is not quite as stunning, but the result is still delicious. If you want to stay true to the original, visit the link below to find out how much alcohol you should add. I've never thought of myself as much of an ice cream queen, but after finishing off an abnormally large bowl of vanilla bean drowning in warm caramel bananas, maybe I should reconsider.

INGREDIENTS
2 Tbsp. butter
1/3 cup dark brown sugar (or light brown sugar)
3/4 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
2 bananas, peeled and sliced
vanilla ice cream

walnuts, chopped (optional)

DIRECTIONS
1. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, vanilla, and cinnamon. Once the sauce begins to bubble, add the bananas and walnuts (optional) and cook for 1-2 minutes until the bananas are hot and the sauce is thick. Serve immediately over vanilla ice cream.

Makes 2 very large servings.

(Adapted from All Recipes)

Turkey, Fontina, and Artichoke Panini

I decided that with sandwiches I don't need to bother giving you ingredient amounts. Whenever I make a sandwich from a recipe I usually don't even read the specifics on how much of one thing or another I'm supposed to use. I just want to know what's in it and I can figure out the rest. And this way, if you find yourself loving a particular part of a sandwich, you can go ahead and load up on extra of it, and not feel guilty about disobeying the directions. (I got over my rebellious recipe guilt a long time ago.) There are times when I feel strongly that recipes should be obeyed- and I'm not shy about letting you know- but this isn't one of them. So here's the basic idea: between two slices of crusty whole grain bread brushed with the herbed artichoke oil, you layer turkey, tomato, onion, artichokes, and fontina. Then you grill it until the cheese is melted and the outside is crisp. And enjoy. It's that simple. And it's incredibly satisfying.

INGREDIENTS
marinated artichoke hearts, oil reserved
roasted turkey breast, thinly sliced
tomato, thinly sliced (or roasted red peppers)
red onion, thinly sliced
fontina cheese, grated
hearty whole wheat bread

DIRECTIONS
1. Preheat griddle or panini press to medium-high heat.

2. Brush the insides of the slices of bread with the oil reserved from the marinated artichokes. Layer one slice with turkey, tomato, red onion, artichokes, and fontina. Top with the second slice of bread.

3. Spray the griddle or press with cooking spray. Grill until the cheese has melted and the outside is crisp. Serve warm.

(Adapted from Our Best Bites)