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Valentine’s Day Cornish Game Hen Dinner Menu

Raspberry Cake 1 1

I think going out for dinner on Valentine’s Day is a fool’s errand. Better a quiet dinner at home. This is surprisingly quick and easy for a weeknight holiday. Flourless Chocolate Torte (above and recipe here) is on the actual menu tonight.

In case you’re feeling really ambitious, click here for JeffreyW’s wonderful stuffing recipe.  And if you’re looking for a more elegant dessert for Valentine’s Day try this recipe for Raspberry-Chocolate Cupcakes in Raspberry Sauce.

On the board tonight:

  1. Cornish Game Hens w/Stuffing
  2. Buttered Peas and Carrots
  3. Tossed Salad
  4. Peanut Butter Kiss Cookies

Cornish Game Hens

  • 2 pkgs. stuffing mix
  • 2 tbsp butter, melted
  • ½ cup boiling water or chicken broth
  • 4 Cornish game hens, cut in half *
  • ¼ cup butter
  • 1 tsp crushed rosemary
  • 2 tsp sage
  • 1 tsp crushed garlic
  • 1 tsp salt
  • ½ tsp pepper

9×13 glass baking dish

Add stuffing mix, 2 tbsp melted butter and boiling water to baking dish, stir & spread evenly over bottom of baking dish. Lay hens cut side down over stuffing (it’s a tight fit, but you should be able to get all 8 halves in the 13×9 pan). Melt remaining butter, add spices and mix well. Brush some over hens and continue to baste every 10-15 minutes while baking. Bake at 350 to 375° until internal temperature is 175 ° about 45 minutes. Remove, cover loosely with foil and let sit for 10 minutes before serving.  Serves 4

*Hens will have to thawed completely and you’ll need a sharp knife to cut them in half. You can check with your butcher to see if they’ll cut them for you. If you don’t want to cut them in half, cook them whole and allow 1 hour 10 minutes cooking time.

Peanut Butter Kiss Cookies

Preheat oven to 375°

  • ¾ cup chunky peanut butter
  • ½ cup butter (1 stick)
  • 1 ¼ cup packed brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 1 ¾ cup flour
  • ¾ tsp salt
  • ¾ tsp baking soda
  • 13-16 oz bag Hershey’s Kisses

2 bowls and baking sheet

Combine peanut butter, butter, sugar, milk and vanilla in bowl. Beat with mixer on medium speed until well blended. Add egg, beat until blended. In small bowl, combine flour, salt & soda. Add to creamed mixture at low-speed until just blended (don’t over mix). Scrape sides and bottom and make sure all flour is mixed. Drop by heaping teaspoon full onto baking sheet, unwrap kisses and press 1 into each cookie. Bake for 7-8 minutes. Remove to racks and cool.

Shopping List:

  • 2 pkgs. stuffing mix
  • 2 sticks butter
  • 4 Cornish game hens, cut in half if possible
  • chunky peanut butter
  • 1 ¼ cup packed brown sugar
  • 13-16 oz bag Hershey’s Kisses
  • 1 egg
  • 16 oz bag frozen peas and carrots
  • Tossed salad ingredients

Also: rosemary, sage, crushed garlic, salt, pepper, milk, flour, baking soda, chicken broth

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Friday Recipe Exchange: Spring Whiplash

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This was my favorite photo from JeffreyW this week. That’s Homer (remember him?) doing his best Egyptian statue imitation.

We are having a week of weather whiplash, so the recipes this week reflect that. Some for those 75 degree days and some for the upcoming wet and wild weekend.

Two soups make the cut tonight.

Chicken Alfredo Tortellini Soup (recipe here), easy to put together and pair with a nice Antipasto Salad (recipe here) for a quick dinner or great for a lunch treat.

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French Onion Soup popped up on my radar several times over the past few weeks. So now I want some. It’s almost sweet onion time (Vidalia, April-May, followed by Walla Walla Sweets – June) and I think they make the best onion soups. JeffreyW’s mouth-watering photo above is only the beginning – entire slideshow and recipe are here.

Lace Cookies2b

Turkey Cutlets and Lace Cookies were on the dinner menu this week. Full menu, recipes and shopping list are here.

What’s on your menu for the weekend? Cooking for summer, spring or winter in your area?

BLT Salad

Tonight’s featured recipe has been one of my favorite salads lately. Especially when the temps were close to 80 degrees.

Confession. I hate avocados. And guacamole leaves me cold. My friends love going to Mexican restaurants with me, I get my guacamole and sour cream on the side, then pass them on to my table-mates. But the avocado dressing for this salad, I can’t get enough. Go figure.

BLT Salad with Avocado Buttermilk Dressing
This recipe serves 2

Salad

  • 4 strips thick cut bacon (or substitute turkey bacon)
  • 2 hearts of Romaine lettuce, shredded
  • 4 to 6 cherry tomatoes, halved
  • 1 avocado, peeled and cubed*
  • cilantro leaves for garnish (optional)

Dressing

  • 1 avocado
  • buttermilk or ranch dressing**
  • limejuice
  • salt & pepper to taste

skillet, bowl, serving bowls

Dressing: halve avocado, remove pit and scoop flesh into bowl, add an equal amount of buttermilk dressing, limejuice to taste (I used about 1 tsp) and mix until smooth. Salt and pepper to taste. Set aside

Add bacon to skillet and cook on medium heat until crisp. Remove to paper towel to cool and drain. Slice into 1/2 inch pieces.

While the bacon is cooking, prep the salad fixings. Toss with cooled bacon pieces. Add to serving bowls, top with dressing and garnish with cilantro leaves.

*the easiest way to cube an avocado is to halve it, remove the pit and then score it into cubes. Run a sharp knife around the edge of the avocado, then turn the skin inside out and the cubes pop out.

**If you don’t like buttermilk or ranch dressing, you can substitute sour cream and 1 tsp crushed garlic for the dressing.

That’s it for this week. Have a great weekend…I’ll let you know if it’s two feet of snow or just rain for us – TaMara



 

 

Dinner Menu: Tuscan Cod and Bruschetta

Melted Bruscetta copyright

When I was in Ventura County, just north of Los Angeles, we went out to dinner to a cute little fish diner, right on the water. The fish was amazingly fresh and I realized how much I miss it when I’m not on either coast. With that in mind, I went looking for one of my fish recipes. This one popped up and I thought it sounded spring like, so that’s how we got here.

When picking fish, make sure it doesn’t smell fishy, just fresh and like clean water.  It should be firm to the touch and any liquid should be clear, not milky. It helps to know your butcher, they’ll usually direct you to the freshest fillets. You should plan on using it the day you purchase it. You can substitute any firm white fish in this recipe.

  1. Tuscan Cod
  2. Bruschetta
  3. Broccoli
  4. Grapes

Tuscan Cod

  • 2 tbsp olive oil
  • ½ red onion, thinly sliced
  • ½ diced red pepper
  • 1 tsp crushed garlic
  • 1 tomato, chopped
  • ¼ tsp ground cumin
  • ¼ tsp crushed red chili pepper flakes
  • 4-6 oz cod fillets

skillet

Heat 1 tbsp oil in the skillet, over medium-high heat. Sauté onion and pepper for 2 minutes. Add tomatoes, garlic, cumin and crushed pepper, and sauté for 5 minutes. Remove from skillet and add remaining oil. Once heated, add fish fillets and cook 5 minutes, turn over, spoon sauce on top, cover and cook additional 5 minutes over medium heat. Fish should flake easily with a fork.

Bruschetta

  • 1 tbsp olive oil
  • 2 tsp crushed garlic
  • 1 French baguette, sliced in half, lengthwise
  • 3 roma tomatoes, sliced
  • ¼ cup fresh basil leaves
  • 8 oz grated mozzarella

baking sheet

Mix oil and garlic together. Lay baguette halves on baking sheet, cut side up and brush with oil mixture. Broil for 3-5 minutes until golden brown (watch carefully). Remove and top evenly with tomato slices, basil and mozzarella. Broil for 2 more minutes until cheese is melted. Slice and serve.

Shopping List:

  • 1 red onion
  • ½ red pepper
  • 1 tomato
  • 4-6 oz cod fillets
  • 1 French baguette
  • 3 roma tomatoes
  • 2 oz fresh basil leaves
  • 8 oz grated mozzarella
  • 1 bunch of grapes
  • 1 head of broccoli or 16 oz frozen

Also: cumin, garlic, red pepper flakes, olive oil,

Dinner Menu: Ravioli w/ Rosemary Basil Cream Sauce

A little bit of comfort food (at least Ravioli is in my house) for what has been a very cold and busy week. I make fresh pasta for special occasions – my spinach lasagna being one of them. I have only made fresh ravioli once, and once was enough. Much like making my own steamed dumplings, effort vs. reward is definitely unbalanced. Especially when with a little bit of experimentation, you can find really good fresh or frozen ravioli at a reasonable price. I usually stick with the cheese or cheese & spinach ravioli – most of the meat ones I find taste like mystery meat.

On the board tonight:

  1. Ravioli w/ Rosemary Basil Cream Sauce
  2. Tomato-Zucchini Confetti
  3. Tossed Salad
  4. Sorbet or Gelato

Ravioli w/ Rosemary Basil Cream Sauce

  • 1 cup heavy cream*
  • 1 tsp crushed dried rosemary (or one sprig fresh)
  • 4 – 6 fresh basil leaves, minced
  • 20 oz frozen cheese ravioli
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 3 tbsp green onion tops, chopped
  • ½ cup grated parmesan cheese

2 saucepans

Combine cream & spices in saucepan, bring to a boil, stirring constantly, reduce heat and simmer until reduces to ½ cup, about 15 minutes. Cook ravioli according to package directions. Drain and return to pan. Add lemon juice, salt, pepper & cream sauce. Toss. Add scallion tops and parmesan.

*You can absolutely substitute whole or non-fat milk for heavy cream and mix well with 1 tbsp flour

Tomato-Zucchini Confetti

  • 1 tbsp + olive oil
  • 2 medium zucchini, cubed
  • 2 medium tomatoes, cubed
  • 4 mushrooms, cubed
  • 4 green onions, chopped (set greens aside for Ravioli)
  • 2 tbsp chicken broth
  • 1/2 tsp crushed garlic
  • 1 tsp dried basil, crushed (or 2 tbsp fresh)
  • ½ tsp dried oregano, crushed (or 2 tsp fresh)

skillet

Heat 1 tbsp of oil in skillet, add vegetables and garlic, sauté for 2 minutes, add chicken broth and spices, and simmer vegetables until tender. Remove, toss with olive oil and serve.

Shopping List:

  • Tossed Salad fixins
  • Salad Dressing
  • Sorbet or Gelato
  • 8 oz heavy cream or milk
  • 4 – 6 fresh basil leaves
  • 20 oz frozen cheese ravioli
  • 6 oz parmesan cheese
  • 2 medium zucchini
  • 2 medium tomatoes
  • 4 mushrooms
  • 4 green onions

Also: rosemary, lemon juice, salt, pepper, olive oil, chicken broth, garlic, basil, oregano

Originally posted December 2009

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Dinner Menu: Lemon Nut Pork Chops and Raspberry Poppyseed Cake

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I had a request for a Poppyseed Cake, so I thought it was a good enough reason to use it for the menu this week. These are some of my favorite pork chops (the other being my peach chutney pork chops) and a breeze to make. If you want some good baked potato ideas, head on over to last week’s recipe exchange.

On the board tonight:

  1. Lemon-Nut Pork Chops
  2. Baked Potatoes
  3. Steamed Asparagus
  4. Raspberry Poppy Seed Cake

Lemon-Nut Pork Chops

  • 4 boneless pork loin chops (approx. ½” thick)
  • ½ tsp crushed garlic
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp lemon zest
  • 1 tbsp butter
  • ¼ cup finely chopped pecans or hazelnuts (the finer the grind, the better this works, if you have a coffee grinder that’s best)
  • ¼ cup lemon juice
  • 1 lemon, quartered

skillet

Rub chops with garlic, salt, pepper, & zest. Melt butter in skillet on medium heat. Brown chops, 5 to 7 minutes on each side. Spread 1/4 nuts on plate. Remove chops 1 at a time and press 1 side into nuts. Add ¼ more nuts each time. Sprinkle any remaining nuts over chops. Stir lemon juice into pan drippings, deglaze, heat for 1 minute and spoon over chops. Serve with lemon wedges.

Baked Potatoes – scrub well, rub with olive oil and kosher salt. If you have them, use metal skewers to speed up cooking.  You can place two potatoes per skewer.  Bake at 450 degrees, for about 30-45 minutes, depending on size of the spuds.

Asparagus – snap ends off each stalk by grabbing the lower, tougher end of the stalk and then tugging on the flower end until the tough bottom stalk snaps off. I use a skillet to steam with just enough water to barely cover stalks, cover and cook for 2 to 8 minutes, until stalks are bright green, but still slightly crisp. Serve with butter or vinaigrette.

Raspberry Poppy Seed CakeRaspberry Poppy Seed Cake

  • 2/3 cup sugar
  • ½ cup butter
  • 2 tsp lemon zest
  • 1 egg
  • 2 tbsp poppy seed
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ cup flour
  • ½ cup sour cream

Filling:

  • 2 cup raspberries (about 12 oz)
  • 1 tbsp sugar
  • 2 tsp flour
  • ¼ tsp nutmeg

10” springform pan, greased & floured and 2 bowls

In one bowl, beat sugar & butter until fluffy. Add zest and egg. Beat 2 minutes at medium speed. In second bowl, mix together poppy seeds, soda, flour & salt. Add to butter mixture. Add sour cream. Mix well. Spread batter in springform pan. Combine filling ingredients with a fork, mashing slightly and spoon over batter. Bake at 350 degrees for 45-55 minutes until golden brown. Cool slightly before removing from pan.

Shopping List:

  • 4 boneless pork loin chops (approx. ½” thick)
  • 2 oz finely chopped pecans or hazelnuts
  • 2 oz lemon juice
  • 1 lemon
  • 4 baking potatoes
  • 1 lb asparagus
  • 3/4 cup sugar
  • 1-1/2 sticks butter
  • 2-1/2 tsp lemon zest
  • 1 egg
  • 2 tbsp poppy seed
  • 4 oz sour cream
  • 1 ¾ cup flour
  • 12 oz raspberries

Also: baking soda, salt, nutmeg, pepper, crushed garlic, olive oil, kosher salt

Originally posted January 2010

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