Cornish game hens brined

Cornish Game Hens

1/4 cup + 2 T. Kosher salt
1/3 cup sugar or honey
3-5 garlic cloves
1/2 T. black peppercorns, crushed
1 tsp. ground mustard
1 tsp. onion powder
2 1/2 quarts of warm water
2 Cornish games hens (mine were 24 oz. each)

Directions for Brining

At least 12 hours or more before you intend to cook your Cornish hens, start the brine.
Get out a large food-grade container. You can use a large pot if you have one large enough. Try to avoid metal if at all possible, because from what I’ve read it can do strange things to your birds!

Add the salt, sugar, garlic, peppercorns, ground mustard, and onion powder to your pot. Pour the warm water over it all and stir it so the salt and sugar dissolves.
Add your birds and place in the fridge covered. Flip half way through.

Roasting directions
Preheat your oven to 425 F. Once the oven comes to temperature, put the birds into the oven for 25 minutes. Turn down the temperature to 400 F and roast for another 20 minutes. Finally, bring the temperature down to 375 F and roast for another 25-30 minutes. 

 

Glüwine at home

Glüwine

Bottle glüwine
Cinnamon stick
Orange
Apple juice
Sugar
Brandy
Spiced rum
*amoretto optional substitute*

Pour out any much wine as you need we did about 3 glasses worth
Add 1 cinnamon stick, orange peeled (minimise the white pith) juiced and placed inside, Apple juice or cider 1/4 to 1/3 cup I'd guess, just shy 1 shot of the brandy and spiced rum each, and 10ish sugar cubes.  Heat on low for a while to get ask the flavors together and enjoy!

Scottish shortbread

Shortbread

Ingredients

2 cups of flour
1 1/4 teaspoons salt
1 cup of butter room temperature
3/4 cup confectioner's sugar. 
2 Tablespoons sanding sugar optional, for dusting on cooked shortbread

Instructions

Cream butter until light and fluffy.

Slowly add sugar, scraping down sides.

Mix flour and salt together. Add flour all at once, mix just until incorporated. Do not over-mix!

Using your hands, pat into a cookie sheet, about 1/3" to 1/2" thick.

Trim edges to make neat sides. Using a knife slice into rectangles about 2"x1 1/2". Prick with a fork three times on each rectangle. Put rectangles on a cookie sheet.

Bake for 20-25 minutes at 325* F. The shortbread should be pale and light golden. Dust with sanding sugar if desired. (I cooked mine a tad longer as I like them a bit crisper)

Haystacks

3.5 to 3 cups oats.  I like rolled oats so I use closer to 3 cups.
3/4 cup peanut butter
2 tsp vanilla
1 stick butter
About 1.5 cups sugar
1/2 cup milk
4 heaping tbs cocoa powder

Add the butter, sugar, milk, and cocoa powder in a saucepan.Bring to a rolling boil, and boil for 1 minute.

Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper.

Let cool until set, about 10-15 minutes.

Chicken meatballs with spinach and carrot

CHICKEN + CARROT + SPINACH MEATBALLS

1 lb ground chicken or turkey
1/4 cup applesauce or apple puree
1/2 cup shredded carrot
1/2 cup chopped spinach
1 egg
1/2 cup breadcrumbs 
1/2 tsp cumin
salt and pepper

Instructions
1. In a large bowl, place all of the ingredients. Gently fold together with your hands until everything is well incorporated. Let sit while you pre-heat the oven. 
2. Pre-heat the oven to 450 degree F and line a baking sheet with parchment paper, silicon mat or tin foil. 
3. Roll meat mixture into 1" balls. I find it helps to wet your hands throughout the process. 
4. Place the meatballs onto the baking sheet and bake for 10-12 minutes or until meatballs are cooked through and gently browned. 

SOMETIMES I add shredded cheese too.

Double chocolate black bean cookies

Double black bean chocolate cookies

 Ingredients

1 15 oz. can black beans, washed and drained

4 tablespoons butter, softened

1/2 cup plus 2 tablespoons packed brown sugar

1/2 cup good quality cocoa

2 eggs

1/2 cup flour

2 teaspoons vanilla

1/2 teaspoon salt

1 teaspoon baking soda

 1/2 cup chocolate chips

 
Directions:

1. Preheat oven to 400 degrees Fahrenheit. 

 2. Combine all ingredients in a food processor, except the chocolate chips.  Pulse until all combined, then add in chocolate chips and pulse to gently chop the chips. 

3. Spoon on parchment lined baking sheet.

4. Bake 10 to 12 min and cool on a rack

Rice Pudding Stove Top

Rice Pudding

1 cup short grain rice
2 cups water
1 cinnamon stick

1 pat of butter (like a tablespoon)
2 cups heavy cream
1 cup milk
1/4 tsp salt
1 1/2 tsp vanilla (I like the vanilla bean paste)
1/3 cup sugar
1/2ish cups raisins.  I add a bit more personally
Cinnamon to taste

Cook rice with the cinnamon stick.  Bring to boil and then cover and simmer until water is gone It takes about 15 min.
Then add everything else. Stir on med low until thickish and creamy. I like to leave it like the photo because it will continue to thicken after and no one wants dry rice pudding.

Amazing warm or cold

Green chilli chicken quinoa

INGREDIENTS

2 tbs olive oil
1 small onion, minced
1 yellow bell pepper chopped
1/2 cup milk
1 egg
1/2 cup sour cream
2 4 oz cans diced green chiles, drained
10 oz diced chicken
Pinch cayenne pepper
2 tsp cumin
Salt and pepper
2 cups shredded cheese
4 cups cooked quinoa

INSTRUCTIONS
Preheat oven to 350 degrees F.
rub olive oil on the sides and bottom of a large casserole dish.
In a large pan over medium-high heat, saute onions and bell peppers with olive oil until they begin to brown. Set aside.
Combine the quinoa, chicken, 3/4 cheese, sour cream, cumin, cayenne, salt, pepper and onion mixture to the casserole dish and combine well.
In a separate bowl, whisk together milk and egg.  Add milk and egg to the rice mixture
Top the casserole with remaining shredded cheese and bake for 30 to 35 minutes.

Mushroom and blackbean "meatballs"

Ingredients:

1 15 ounce can of black beans, drained and rinsed
8 ounces of mushrooms, finely chopped
1/2 cup Italian bread crumbs
1 egg
salt and pepper to taste
fresh parsley for garnish 
handful of cheese optional

Directions:

Pre-heat oven to 350 degrees.
Place black beans, mushrooms, bread crumbs, egg, salt, pepper and seasonings into large bowl. Mash all ingredients together until thoroughly combined. After chopping the mushrooms I decided to pulse all the ingredients but the egg in the food processor then added the egg. I did half with cheese half without.  Both ways are equally delicious.
Grease muffin tin with olive oil or butter. 
Roll mixture into appropriate size balls and place in muffin tin. 
Bake for approximately 15 min. being careful not to let them dry out. 
Remove from oven and serve along with your choice of sauce. (i prefer them plain myself with no sauce)
Garnish with parsley to make it pretty 
I used my mini muffin pan but you could easily use a large muffin tin or cookie sheet. Adjust cook time if  you make them large though. Mine were tablespoonish sized. 

sauteed chicken and cabbage

Sauteed chicken and cabbage

3-4 small chicken breasts or 4-6 chicken thighs

Small head of cabbage thinly sliced
1 onion
3-4 cloves of garlic
Tomato paste 3/4 Ite so if the small can
1 cup chicken stock
Water 1/2 cup ish to dilute the tomato paste
Salt
Pepper
Paprika
Oil/ butter to get things moving

Cook the onions and garlic until onions are soft.  Add chicken and seasonings. Brown it a bit before adding everything else. Place lid on top to it can simmer and settle.  Mix it all occasionally whole it simmers. Once cabbage is tender remove lid and cook till all the liquid is gone.

Sour cream skillet chicken enchalada

this happened.... amazing.  I don't have chipotle powder and I make mine a but more saucey... and I broil of the top.  And use a rotisery chicken to make it quicker.... so yum...

Boobie smoothie recipes!

###choco protein###
Milk
1 scoop chocolate protein powder
Spoon peanut butter
1/3 cup rolled oats
2-3 dates
Ice optional
Banana optional

Blend blend blend!

###strawberry smoothie###
1 cup milk
Handful spinach
1 small banana
Handful strawberries
2-3 dates
1 the nut butter
1tbs chia if you have it

Blend blend blend...

Moroccan Fava Beans (Foul or Broad Beans)

MOROCCAN FAVA BEANS

1 lb shelled fava beans, fresh or frozen/ dried
2 to 3 tablespoons olive oil
1 large tomato, grated
1 small bunch cilantro, chopped (about 4 tablespoons) I keep frozen chopped cilantro and parsley mix in the freezer and use that mostly.
4 to 5 garlic cloves, chopped
1 1/2 teaspoon paprika Or so
1teaspoon ground cumin or so
1/2 to 1 tsp teaspoon salt to taste
water to cover beans
1 thick lemon slice or if out and in a pinch liquid lemon juice in the bottle but add about 1/2 way through cooking

METHOD

 • In a deep skillet warm 1 tablespoon olive oil over medium heat and add the garlic, tomato, cilantro, paprika, cumin and salt. Stir and leave to cook for 2 minutes.

 • Add the fava beans and the water. Add enough water to cover all the fava beans. Cover with a lid. 

 • Leave until the shell of the fava beans are cooked and their inside is smooth and creamy. Stir occasionally and check the water level you may need to add more until your beans insides are buttery goodness. We used fresh brand this time and it took multiple hours simmering.... if you pressure cook them though it's like 30 min.

 • When cooked, discard the lemon slice and drizzle the fava beans with more olive oil, (one or two tablespoons, as desired). 

 • Serve warm or cold/ room temp. Enjoy as a side or on its own with bread. 

Breakfast cookie with option of carrot marmalade

2 medium – banana
1 cup – applesauce, if using the jam just do a bit shy
1 teaspoon – vanilla extract
1 teaspoon – cinnamon 1/2 or little less if using the jam it's already spiced really well
1 1/2 cup – oats, dry if using additional jam i did just shy 2 cups
1/4 to 1/3 cup carrot marmalade was a giant spoon full
Optional add-ins
1/3 cup – raisins, seedless
1/4 cup – walnuts, chopped

Directions

Preheat oven to 350°F.Mash bananas with the back of a fork until creamy (the riper the better!). Set aside.Add applesauce to a mixing bowl, then stir in mashed bananas, marmalade, vanilla, and cinnamon.

Fold in remaining ingredients and let set for 10 to 15 minutes.Drop cookie dough by spoonfuls onto a parchment paper-lined cookie sheet, then flatten cookies into rounds. (The batter should yield about 16 regular size cookies, 12 if you're wanting them a bit bigger.)

Bake approximately 35 minutes or until golden brown and cooked through.Remove from oven and let rest on the cookie sheet for 5 minutes before moving to a wire rack to finish cooling.

Store any leftovers in an airtight container at room temperature.

Best BBQ baked chicken drums

These are fantastic.  Just remember to take the skin off after they cooked because eww soft chicken skin...shudder...

Also. To the sauce I add garlic/onion pwd and liquid smoke.

Ooo and take the bbq sauce after cooking and reduce until thickish in a sauce pan to drizzle over.  Trust me.  You'll want the left over bbq sauce anyway haha

So basically i adapted the recipe from allreipe.com. which i just realized i didn't post all of haha.

Cooking instructions:

Stick drums on banking sheet.  Make BBQ sauce.  Pour over.   Cover with foil.  Bake preheated 400 degree oven 1hr.

Black Bean Burgers

2 cans (14.5 Each) Seasoned Black Beans
1 cup Seasoned Breadcrumbs
1/4 cup Grated White Onion
1 whole Egg
1/2 teaspoon Chili Powder (i forgot and added Seasoned salt, cayenne, garlic powder and onion powder)
Salt And Pepper
Hot Sauce
Cheese to top burgers
Oil, For Frying
Butter, For Frying
4 whole Kaiser Rolls Or Good Hamburger Buns toasted
Mayonnaise
Lettuce Or Other Greens
Sliced Tomato
Mustard
Ketchup
INSTRUCTIONS
Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them. Keep mashing until they're mostly broken up, but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.

Note...is using dried beans you cooked you may need to add an extra egg and some oil if they are a bit dry to get the right texture

Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the bean mixture into patties slightly larger than the buns you're using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 to 7 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 to 7 minutes, or until the burgers are heated through. (Place a lid on the skillet to help the cheese melt if needed.)

Toast the buns and add your fixings.

Cheesy Jalapeño Olive Bread

Cheesy Jalapeno Olive Bread

2 packages Active Dry Yeast
1 teaspoon sugar
1 cup warm water (110 degrees)
4 cups bread flour plus up to 1/2 cup additional flour as needed
3 medium jalapeno peppers, chopped and seeds removed
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature)
1 teaspoon hot pepper sauce
3/4 cup whole milk
2 cups chopped sharp cheddar cheese (1/2 inch cubes)
1/2 cup chopped pepper jack cheese (1/2 inch cubes)
1/2 to 3/4 cup chopped kalamata olives

Fit a stand mixer with a dough hook.  Proof the yeast in the warm water mixed with 1 teaspoon sugar for 10 minutes or until foamy.  Heat the milk in the microwave for 50 seconds on high.  Set aside.

In a large stainless steel bowl, add 4 cups of flour, chopped jalapenos, olives, salt, sugar, egg, hot pepper sauce and warmed milk.  After the yeast has proofed, add it to the bowl and start kneading.  Add more flour as needed to create a soft smooth dough.  Keep kneading for 10 minutes.

Remove the dough from the bowl and place it on a lightly floured board.  Add the cubed cheese and knead until blended.  

Place the dough in a well oiled bowl and let rise until doubled.  This should take about 1 hour.  Punch down the dough and slice into 4 even pieces.

Shape into 4 large loaves and place on a baking sheet lined with parchment paper.  Cover with a clean tea towel and rise again for another hour until doubled in size.  Sprinkle with grated Parmesan cheese or sesame seeds.

Bake in a preheated 375 degree oven for 30 minutes or until the crust is golden brown.

Breakfast Barley Bake

+Cook 1 cup barley according to directions (i did this day before because let's face it barley takes forever to cook)
+2 large Eggs, whisked
+1/2 teaspoon ground Cinnamon
+1/2 or so vanilla extract
+2 large spoonfuls of jam i had fig on hand
+1/2 cup milk plus extra to top with
+ fresh sliced fruit to place on top i used strawberries

Pre heat oven to 350 degrees F with the rack in the middle. Spray a 8X8" bake safe casserole dish with cooking spray. Mix everything but fresh fruit to top with.
Place in pan bake 30 min or until set.  Top with a bit of fresh fruit and splash of milk.

Naan roasted veggie pizza

Naan roasted veggie pizza

Roasted broccoli
Roasted tomato
Sliced onion
Crumbled feta
Garlic and chilli oil
Flavored herbs olive oil
Creme balsamic drizzle
Naan

Roast the broccoli in some oil with salt pepper garlic and onion powder 425 about 25 min

Next roast the sliced tomato with oil salt and pepper about 15 min

Take your thin naan or pita we get ours from a Turkish market and they are huge the size of a med pizza and thin.  Drizzle your flavored olive oil on the bread and toast for a couple min in the oven.

Layer your ingredients.  My half just has broccoli, tomato, and feta. Hubby half had the chili and onion added.  Bake maybe 5 min or  less just until it's toasty again. Drizzle the balsamic creme on top. 

Slice serve and enjoy!  Next time I'll add more veggie but all i had at hand were the broccoli and tomato this time.

Mexican black beans

Mexican black beans

INGREDIENTS
1tbsp oil
½ onion, halved then thinly chopped
2 cloves garlic, minced
1 small red chilli, finely diced or toss some crushed red pepper flakes
¼ tsp ground cumin
½ tsp smoked paprika
2 cups cooked black beans
About 1 cup chicken stock.  I started with 2/3 cup but like them not quite so thick so added a bit extra water
Black pepper
To serve: fresh coriander, sour cream

INSTRUCTIONS

Heat the oil in a pan, and add the onion, garlic and chilli. Cook for a few minutes over a medium-low heat, until soft and translucent. Add the spices and cook for one more minute, stirring regularly.
Next, add the black beans and stock, and season with plenty of black pepper. Bring to a simmer, and cook for around 15 minutes, stirring every couple of minutes, until the mixture has reduced down to your desired consistency.
Serve topped with some fresh coriander and a dollop of sour cream.

Cilantro lime rice

Cilantro lime rice

2 cups minute brown rice cooked package directions.  Unless you're a rebel like me and use chicken base too.
Zest 1 lime plus juice
1/4 tsp cumin
And chopped fresh parsley 1 small bunch or 1/2 a large bunch

Mix and serve!
We eat this on the side of basically any mexican dish or I'm burritos mmm. Great with a side of Mexican black beans