Jan 112017
 

For New Year’s Eve we tried to make this recipe but we planned poorly and the Cornish Game hens weren’t defrosted enough to make it. A few days later we had the opportunity to try.

Here is the recipe we used:

Cornish Game Hens with Bourbon Glaze

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 6 servings

From: https://www.mygourmetconnection.com/recipes/main-courses/poultry/cornish-game-hens-bourbon-glaze.php

Ingredients

  • 6 Cornish game hens (1-1/2 to 1-3/4 lbs each)
  • 6 tablespoons butter, softened
  • Salt and freshly ground black pepper
  • For the glaze:
  • 2 tablespoons butter
  • 2 cloves garlic, very finely chopped
  • Salt and freshly ground black pepper
  • 2/3 cup bourbon
  • 1/4 cup honey

Instructions

  1. Preheat the oven to 400°F. Position racks in the bottom of 2 medium-sized roasting pans and coat them both with nonstick spray.
  2. Season the cavity of each hen with salt and pepper and rub a tablespoon of softened butter liberally over the skin. Season the outside with salt and pepper and tie the legs together with kitchen twine.
  3. Arrange 3 hens, breast side up, in each roasting pan, being sure to leave some space between them. Add a little water to the bottom of each pan and roast the hens for 45 to 50 minutes (see notes), basting once with the pan juices and rotating the pans for even cooking.
  4. Note: Cornish game hens are done when an instant-read thermometer inserted in the thickest part of the thigh registers 165°F.
  5. While the hens are roasting, heat the butter in a small saucepan over medium heat. Add the garlic and cook until soft and fragrant, 2 to 3 minutes. Season with a pinch of salt and pepper, then add the bourbon. Bring the mixture to a slow simmer, stir in the honey and continue cooking, stirring frequently, until the mixture thickens to a syrupy consistency, 7 to 10 minutes. Reduce the heat to low and keep warm until the hens are finished roasting.
  6. Remove the hens from the oven and brush them with the glaze. Increase the oven temperature to 450°F and return them to the oven just long enough for glaze to caramelize, about 5 minutes. Remove and brush with any remaining glaze if desired.
  7. Allow the hens to rest for 10 minutes before serving.
  8. Makes 6 servings
http://www.110pounds.com/?p=51435

The recipe was pretty easy to follow and didn’t have a ton of ingredients, so that’s nice. You more than likely have everything you need on hand to make it. I was glad I had frozen the hens awhile ago.

We only had two hens and so we adjusted the recipe accordingly.

While it was cooking, Michael made the glaze and I put Logan to bed. Michael said that he had a hard time getting the liquid to thicken up on the stove but I don’t know that that mattered much because the end product still tasted great.

They turned crispy perfectly! The flavor was really good, too. I liked the sweetness paired with the pepper and salt. The one downside is that they are kind of hard to eat!

It might have been easier to carve it up like a turkey beforehand. Oh well! It was messy but delicious. We had steamed broccoli on the side. There was enough leftover meat from the two for Michael to take leftovers to work for lunch the next day.

We both agreed that it was a nice change from the usual chicken thigh or breast that we have for dinner. But the downside is that it takes an hour to cook it. So clearly not the best choice on a busy work night when you don’t have tons of time (or on New Year’s Eve when they aren’t defrosted!).

Here are the two other recipes we’ve tried in the past with Cornish Game Hens:

Roasted Garlic, Herb and Lemon Cornish Game Hens

Roasted Cornish Game Hens

Speaking of New Year’s…

I recently posted my goals for the new year. I’ve already started doing one of them! I wanted to declutter my house and I went through all the clothes I packed away when I got pregnant. I had 3 large vacuum-seal bags full of clothes. I donated 75% of them and narrowed it down to just one bag of clothes I wanted to keep. It felt good to donate so many things and clean the house at the same time. Some things were hard to part with but, really…I haven’t been a size 6 in about 3 years…

Dec 192016
 

Saturday I made it to the gym!!! After being snowed/iced in for two days I braved the drive and made it. My little car would not have made it out of our street –which was a sheet of ice–but the Subaru did great and once I got on the main streets it was clear.

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It felt SO good to get to the gym! I hadn’t been since Monday. I was also slightly sore still from Thursday’s at home workout. Squats and kettlebells ALWAYS get me.

At the gym I did some light body weight/ab stuff, went through a circuit of the weight machines and then did 27 minutes on the elliptical. It felt awesome!

Then home to clean up and get ready to go on a date. Michael’s mom and stepdad came over to spend some time with the little dude so we could go out to lunch and possibly get a Christmas tree.

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The roads were decent but sidewalks were super icy still. We ended up going to Lardo on SE Hawthorne for lunch. It’s been years since I’ve been there. The place was packed when we arrived. We ordered and then sat outside in the covered and heated patio area.

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We both got the Block 15 Sticky Hands IPA. For lunch Michael got the Grilled Mortadella:

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I got the Lardo Egg Sandwich, smoked pork belly with a runny egg and cheese. It came with a hash brown patty on the side.

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Michael got an order of their “dirty fries” –fries with cheese, pork pieces and pickled peppers on top. I nibbled on some. I didn’t love the fries. I did enjoy the pickled peppers, though!

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We talked about getting a Christmas tree. We both had concerns, obviously. Logan is almost 9 months old (on the 22nd!!) and he is an ACTIVE little boy already. He’s been crawling for two months, standing for a month and he’s already “cruising” (walking while he holds on to things like the coffee table). He also goes right for all the things he shouldn’t have and big, sparkling, blinky Christmas tree would be a bad idea.

We talked about getting a small tree and putting it on a table, that didn’t really seem feasible, because we a) don’t have a table that would work and b) he could probably pull that down too. I floated the idea of getting a tiny living tree (something I’ve always wanted to do) and putting it on this one tall side table we have in the living room. So we went to Lowe’s to check it out and found the small living trees.

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For about the same price as a large Christmas tree we got the living tree. It’s small and the needles are super spikey! That’s the only downside. But I like that we can plant it in the yard somewhere after Christmas and it doesn’t feel like such a waste.

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It’s okay, it does the trick. Next year we’ll go all out and it will be great! And Logan will be old enough to “get it”.

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Saturday night we were supposed to go to the Milwaukie Solstice Festival and then some friends were coming over for dinner but our friends were sick, I was still under the weather and we just didn’t feel like going back out. So Michael made dinner for us instead and we just chilled.

He made French Onion Soup!

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Here’s the recipe:

French Onion Soup

From: http://www.simplyrecipes.com/recipes/french_onion_soup

Ingredients

  • 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total
  • 4 Tbsp Olive oil
  • 2 Tbsp butter
  • 1 teaspoon of sugar
  • Salt
  • 2 cloves garlic, minced
  • 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
  • 1/2 cup of dry vermouth or dry white wine
  • 2 bay leaves
  • 4 teaspoons of fresh thyme (can also use a few sprigs of fresh thyme) OR 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tbsp brandy (optional)
  • 8 inch-thick slices of French bread or baguette
  • 1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesan

Instructions

  1. Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
  2. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
  3. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
  4. Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.
  5. Add the minced garlic and cook for a minute more.
  6. Deglaze the pot with vermouth: Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
  7. Add stock and seasonings: Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
  8. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
  9. Toast French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
  10. Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
  11. Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
  12. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
  13. Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
  14. Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.
http://www.110pounds.com/?p=51311

Dinner was great!

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We missed the Winter Solstice but we did manage to go to Peacock Lane this year!

I told Logan we were going to see sparkly Christmas lights. He giggled:

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We met up with a friend of mine who has a baby about 2.5 months younger than Logan. Peacock Lane was PACKED! You could barely walk there were so many people. But the babies loved the lights!

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I’m really looking forward to Christmas this weekend!