Cornish Game Hens with Garlic and Rosemary

The last dish on our Hunger Games menu are these delicious Cornish game hens. They were actually very easy to make and turned out moist and flavorful. The hens went perfectly with mashed potatoes and carrots. Be generous with the seasonings, and make sure to get the underside! 


Luke and I had a lot of fun putting this meal together before seeing the movie. I hope you all are inspired to read the books and see the movie! Happy Hunger Games!

Cornish Game Hens with Garlic and Rosemary

Ingredients:

• 4 Cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white wine
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Directions:

Preheat oven to 450 degrees F.

Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

Reduce oven temperature to 350 degrees F. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown. Baste with pan juices every 10 minutes.

Transfer hens to a platter. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Bourbon Glazed Carrots

These boozy carrots are inspired by Haymitch, Katniss and Peeta's mentor, who has a bit of a drinking problem. These carrots are slightly sweet with a bit of a kick. They are baked first with the basic seasonings, then topped with the sweet bourbon glaze. And don't worry if you don't like the taste of bourbon, you can barely taste it at all. To speed up cooking time, use baby carrots.  


Bourbon Glazed Carrots


Ingredients:

• 1 1/2 pounds small spring carrots, tops trimmed, scrubbed but unpeeled
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• kosher salt
• Freshly ground black pepper
• 1/2 cup bourbon
• 1/4 cup dark brown sugar
• 2 tablespoons butter, cut into chunks
• 2 tablespoons freshly squeezed orange juice

Directions:

Preheat oven to 375°F. 
Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and black pepper. Roast for 30-40 minutes or until carrots are tender when pierced with a fork.

While carrots are roasting, place bourbon in a small saucepan over medium-high heat. Bring to a simmer and cook until bourbon is reduced by half, about 4 minutes. Add sugar, stirring to dissolve. Cook 2-3 more minutes, allowing sauce to thicken. Lower heat and stir in butter and orange juice until well combined. Season to taste with a pinch of salt. Keep sauce warm until carrots are done. Toss carrots in warm glaze and serve immediately.


Adapted from: http://www.seriouseats.com/recipes/2011/04/spirited-cooking-spring-bourbon-glazed-carrots-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29&utm_content=Google+Reader

Herb & Goat Cheese Mashed Potatoes

The next item on our Hunger Games menu that I am sharing are these lovely Herb and Goat Cheese Mashed Potatoes. Inspired by Prim's goat cheese, these potatoes have a subtle goat cheese flavor that goes really nicely with the fresh herbs. They are simple and fresh and are the perfect side dish to so many things! 


Herb & Goat Cheese Mashed Potatoes

Ingredients:

• 3 lbs yukon gold potatoes, peeled and quartered
• 1/3 cup unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1/3 cup goat cheese, room temperature
• 1 tablespoon fresh thyme or other herb of your choice, finely chopped
• salt and pepper, to taste

Directions:

Place potato chunks in a large pot of salted water. Bring to a boil over medium-high heat, and boil until potatoes are fork tender, about 10 to 15 minutes. Thoroughly drain, and return cooked potatoes to low heat. Using a potato masher, mash and stir for 1 to 2 minutes, until smooth and remaining moisture has evaporated. Remove from heat.

Meanwhile, in a small saucepan, combine butter and cream. Stir over medium-low heat until butter is melted. Add hot cream and goat cheese to potatoes and stir until smooth. Add thyme and season with salt and pepper, to taste. Add more cream or butter as needed to acheive desired consistency. Serve immediately.

Adapted from: http://www.loveandoliveoil.com/2011/12/herb-goat-cheese-mashed-potatoes.html

Lime Cheesecake with Blackberry Sauce

So The Hunger Games movie premiered this weekend and, I have to say, it was fantastic! I left the theater feeling like the movie stayed true to the book and did it justice. It was awesome to see the book come to life. I can't wait to see it again! 


But before we saw the movie we made a special premier dinner inspired by The Hunger Games. I follow all of the recipes from the original post, except we nixed the margaritas and decided to make this Lime Cheesecake with Blackberry Sauce rather than the blackberry pie for our "Poison Berry Pie."  And I am glad I did! This pie is so, so, so delicious. It was our favorite thing on the whole menu. That's why I'm sharing it with you all first! Well, that and I am a "dessert first" kinda gal.  


This cheesecake has a perfect balance of tartness and sweetness. The lime cheesecake is light and refreshing. The tangy, sweet blackberry sauce on top  compliments it really well. I had some blackberries left over and I like to top my slices with those to give it even more blackberry flavor. This is a perfect summer time cheesecake!


Lime Cheesecake with Blackberry Sauce

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 6 tbsp. sugar
• 6 tbsp. unsalted butter, melted
• For the cheesecake:
• 3 (8 oz.) packages cream cheese
• 1 cup sugar
• 3 large eggs
• Juice of 2 limes
• Zest of 2 limes

For the blackberry sauce:

• 6 oz. blackberries, rinsed and drained
• 2 tbsp. sugar
• 1½ tsp. cornstarch
• 1½ tsp. cold water

Directions:

To make the cheesecake, preheat the oven to 325 ˚F.  


Combine the graham cracker crumbs, sugar and butter in a medium bowl.  Stir together until well combined and moistened.  Press the crumbs into the bottom of a 9-inch springform pan.  In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth.  Gradually mix in the sugar.  Blend in the eggs one at a time, beating well after each addition.  Beat in the lime juice and lime zest until well combined.  Pour the filling over the graham cracker crust.

To minimize cracking, place a shallow pan half full of hot water on the bottom rack of the oven during baking.  Bake for 55-65 minutes or until the center is set.  Turn the oven off and prop the door open about 4 inches.  Let the cheesecake stand 30 minutes.  Remove from the oven and transfer to a wire rack.  Let cool 10 minutes.  Carefully remove the sides of the pan and let cool to room temperature on the rack.  Cover and refrigerate for at least 8 hours before slicing and serving.

To make the blackberry sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat.  Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering.  Combine the cornstarch and water in a small bowl; whisk until smooth.  Add the cornstarch mixture to the blackberries and mix well.  Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly.  Remove from the heat and press the mixture through a fine mesh sieve to remove the seeds.  The sauce will thicken slightly as it cools.

Drizzle the blackberry sauce over the cheesecake before serving.

Adapted from: http://annies-eats.com/2011/03/09/lime-cheesecake-with-blackberry-sauce/

Strawberry Cool Whip Pie

Happy Pi day!! 3.14! I didn't have a lot of time to spend making a fancy pants pie this week so I made this Strawberry Cool Whip Pie. This pie is so easy to make and tastes delicious. If you want to make it even easier you can buy a pre-made graham cracker pie crust. It was really good made with regular graham crackers, but I think next time I will make it with chocolate graham crackers. I love the combo of chocolate and strawberries! This recipe is also very versatile. You could really use any flavor of Jell-O and have good results. For summer, I might try using lime Jell-O and mix in chopped, fresh strawberries to make sort of a play on a strawberry limeade, one of my moms favorite drinks!  Happy Pi Day, it's been a real slice! 

Strawberry Cool Whip Pie

Ingredients

   Crust

• 3 Tbsp sugar
• 1 1/4 graham cracker crumbs
• 1/3 cup melted butter or margarine 

   Filling

• 2/3 cup boiling water
• 1 package (4 serving) strawberry Jell-O
• Ice cube
• 1/2 cup cold water
• 1 tub (8 oz) lite whipped topping, thawed

Directions

To make the crust, combine the sugar and graham cracker crumbs in a medium bowl. Add the melted butter and mix. Poor into a pie pan and press against the bottom and up the sides. Refrigerate while you make the filling.  

To make the filling, stir boiling water into dry Jell-O in large bowl for at least 2 minutes, until completely dissolved.

Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. 

Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.

Spoon into crust.

Refrigerate at least 4 hours or until firm. 

Adapted from: http://www.kraftrecipes.com/recipes/cool-n-easy-pie-53370.aspx

Guinness Pot Roast

Well, it's almost St. Patrick's day, so in celebration I made this hearty Guinness Pot Roast. I have to say, it may become a staple in our house! It was simple to make and had a great flavor. I made this for dinner when Luke had some friends over to study and it was a huge hit. Abby liked the scraps she got too :) 


I had to change the original recipe a little bit since I don't have a  dutch oven, but if you do have one, you can do all the cooking in it rather than transferring things from the skillet to the roasting pan. I used the extra stout Guinness, and Luke said he really liked the extra stout flavor. Also the original recipe calls for cabbage, but I wasn't feeling it. If you want cabbage, just add it when you add the other veggies. 


In other news, my home town, Rolla, Mo, is celebrating the 104th St. Pat's Day parade this year. If any of you know much about Rolla you know that during St. Patty's Day, it's the place to be. Every year is the "Best Ever." They start selling sweatshirts for the event more than 6 months in advance. The streets are painted green, people carry shillelaghs, and rubber snakes are "killed". Anyways, it's always a lot of fun and full of tradition! Hope you have a happy St. Patty's Day!


Guinness Pot Roast


Ingredients

• 1 3-4 pound chuck roast
• 2 cups beef broth
• 16 oz Guinness (or other dark-colored stout)
• 2 medium onions, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced into 2″ pieces
• red potatoes cubed
• 2 tbsp olive oil
• kosher salt
• black pepper
• 3 tbsp cold water
• 2 tbsp cornstarch

Directions

Preheat oven to 450 degrees. Season beef generously with salt and pepper. Heat oil in large skillet over medium-high heat for 2 minutes.  Place roast in pan, and sear well on both sides until nice and brown. Remove roast to plate and set aside. Add onions to the skillet and cook, stirring often, until the onions are starting to brown on the outsides. About 4 minutes. Add garlic and cook for an additional minute. Put the cooked onions, garlic, beef stock, and beef into a roasting pan. Cover, and cook for 1 hour.

Reduce oven temperature to 350. Remove the roast from the oven and flip the roast. Add the stout, re-cover, and cook for an additional 1 hour 15 minutes.  Remove roast again and flip. Add the vegetables and re-cover. Cook for an additional 45 minutes.

To make the gravy, remove the roast and place on a platter. Then, remove the various vegetables and arrange them on the platter as well. Cover it with aluminum foil to keep warm while you make the gravy. Using a fine mesh strainer, pour the braising liquid into a medium saucepan. Combine the cornstarch and the cold water in a small dish, then add to the gravy. Cook over medium heat, stirring constantly, until the cornstarch works it’s magic and the gravy thickens.

Cut the roast into large chucks. And poor the gravy over the beef and veggies! Mine had gotten a little cold by the time I made the gravy and cut up the beef, so I just threw it back in the roasting pan and warmed it in the oven for a few minutes. 

Adapted From: http://tideandthyme.com/pot-roast-with-stout-gravy/

PB Chocolate Covered Banana Bites

I made these yummies as a special treat in honor of mine and Luke's 9th month-iversary! I was looking for something quick and delicious, and these seemed perfect! If you like chocolate covered banana, you have to make these. After you try it, you'll ask yourself "why didn't I think of that?" Adding the peanut butter is so simple, yet it takes the chocolate covered banana to a whole new level. This is more of a "how to" rather than a recipe, but hopefully you'll find it helpful! Happy Friday!


PB Chocolate Covered Banana Bites


Ingredients

• 2 bananas
• 1/4 cup peanut butter
• 4 squares of chocolate almond bark (~1 cup)

Directions

Line a cookie sheet with parchment or wax paper. 

Cut banana into 1/2" slices.

Smear a dollop of peanut on top of each one.

Next, melt the almond bark according to package directions. 
Place the banana on a fork and drizzle chocolate on top until completely coated. 

Place on lined baking sheet.

 Freeze for at least 3 hours. Remove from baking sheet and serve. 

Adapted from: http://nomnomnomblog.com/2011/05/11/a-taste-of-summer-and-a-new-video/

Four Cheese White Pizza

My mouth is watering just thinking about this delicious pizza. Yum, yum, yum! If you are a cheese lover (like us!), this pizza is for you. Go heavy on the goat cheese (it's the best part in my opinion) and basil. Also, the directions say "crumble ricotta on pizza." I sort of plopped small blobs around the pizza because I'm pretty sure if your ricotta is crumbling, something is wrong! But I guess "crumble" sounds better than "plop blobs" baha. Anyways...
This pizza has a great fresh taste, and really it is not too difficult or time consuming to make. The dough bakes great on a pizza stone if you have one. Just remember to preheat the stone for about ten minutes before you use it, for best results! 


In other news, I got a new swim suit a few days ago and it has me itching for summer! Just a little over 2 months until we will be relaxing on Florida's sunny shores! I just have to make it through my last torturous semester of class. Then I'm free, free, free at last! Well at least until rotations start :) Over and out!


Four Cheese White Pizza
Servings: 1 pizza, approximately 6-8 slices

Ingredients

For the dough (This recipe makes enough for two pizzas.):

• 1/2 cup warm water
• 2 and 1/4 teaspoon (or one packet) of instant yeast
• 4 cups (22 ounces) bread flour, plus more for rolling out your dough
• 1 and 1/2 teaspoons salt
• 1 and 1/4 cup water, at room temperature
• 2 tablespoons olive oil

For the pizza:

• 2 tablespoons olive oil, plus more for brushing the pan
• 3 teaspoons garlic, chopped (about 3 cloves)
• 8 ounces mozzarella, sliced and coarsely chopped
• 3 ounces herbed goat cheese, crumbled
• 1/2 cup part-skim ricotta
• 1/4 cup Parmesan cheese, grated
• 3 tablespoons thinly sliced fresh basil

Directions

For the dough:  
In a 2-cup measuring cup, add your 1/2 cup of warm water.

Add the yeast to the warm water mixture and let sit at room temperature until the mixture is bubbly and creamy, about 5 minutes.

In the bowl of your standing mixer fitted with the paddle attachment, combine the flour and salt.

Add the 1 and 1/4 cup of room temperature water to the water/yeast mixture.

With the mixer running at low speed, slowly pour the water/yeast mixture and olive oil into the bread/salt mixture, and mix until the dough forms a cohesive mass.

Switch to the dough hook and continue to knead the dough at low speed until elastic and soft, about 5 minutes.

Divide the dough into two equal portions. If you are freezing one portion of dough, tightly wrap it in plastic wrap and place in a freezer bag.  If using the dough immediately, let it rest for at least 10 minutes at room temperature (but no more than 30 minutes).

For the pizza: 
Preheat the oven to 450 degrees.

Brush a rimmed baking sheet/stone with olive oil and set aside.

In a small bowl, combine two tablespoons of olive oil with the garlic, set aside.

On a clean and lightly floured flat work surface, roll out the dough to your desired shape.  

Transfer the dough to the baking sheet or stone and brush lightly with part of your prepared olive oil/garlic mixture.

Layer the mozzarella and goat cheeses, making sure to leave at least a 1/2-inch border of exposed crust.

Crumble the ricotta cheese over the pizza, followed by the Parmesan cheese.

Bake the pizza until the cheese is melted and the crust is golden brown, about 18 minutes or so.

Once out of the oven, lightly drizzle the pizza with the remaining olive oil/garlic mixture.

Sprinkle the pizza with the fresh basil, and serve immediately.

Adapted from: http://www.thecurvycarrot.com/2011/07/06/four-cheese-white-pizza-and-a-blog-anniversary/

Creamy Chicken Taquitos

Before meeting Luke I had never had a taquito before. Turns out they are pretty tasty! Luke is very particular about which ones he likes, the ones from Costco are his favorite. Unfortunately, we don't have a Costco membership so he very seldom gets them. So in the mean time I decided to try my hand at this homemade version. They are so delicious! We both think they are way better than then the store bought version. I almost always make a double batch and freeze most of them, they warm up great. We season our chicken with chili powder, cayenne pepper, garlic powder, and cumin to give the recipe a bit more punch! We also use hot salsa because we think it needs that extra flavor. 


In other news, Luke and I are celebrating 9 months of marriage today! Wahoo! 

Creamy Chicken Taquitos

Yields about 12 taquitos

Ingredients

• 3 oz. cream cheese, softened
• 1/3 cup hot salsa
• 1 tbsp. freshly squeezed lime juice
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. onion powder
• 2 cloves garlic, minced
• 3 tbsp. chopped cilantro
• 1-2 green onions, chopped
• 2 cups shredded cooked chicken
• 1 cup shredded Mexican cheese 
• 10-12 6-inch flour tortillas
• Cooking spray
• Kosher salt

Directions

Preheat the oven to 425˚ F. Cover baking sheet with foil or parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro. Add the green onions, chicken and shredded cheese.  Mix thoroughly until well combined.  

Briefly heat the tortillas in the microwave to make them soft and easy to roll about 20-3o seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  

(To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)

Bake 15-20 minutes, until crisp and golden brown.   Serve with salsa or sour cream. 

Adapted from: http://annies-eats.com/2011/04/27/creamy-chicken-taquitos/