4 Cornish Game Hens
24 Cloves Garlic (Get the containers of pre-peeled garlic cloves to make it easier)
1/3 c. White Wine
1/3 c. Chicken Broth
4 sprigs fresh rosemary
2 lemons cut in half the long way
3 tbsp. Olive Oil
Salt and Pepper to taste
*You will need a Baster for this recipe, or a large spoon will work.
(If you decide to cut this recipe in half which I often do, only change the number of hens, lemons, and rosemary- keep everything else the same for better flavor)
1. Preheat your oven to 450 degrees. Remove giblets from your hens and rinse them off. Pat them dry with a paper towel and place in a large baking dish (spray with non stick spray).
2. Rub hens with 1 teaspoon olive oil and season with salt and pepper. Place 1 lemon half and 1 sprig of rosemary in the cavity of each hen. Surround the hens with the peeled garlic cloves and put in the oven for 25 minutes.
3. Reduce your temperature to 350 degrees and mix the wine, chicken broth, and 2 tablespoons olive oil in a small bowl. Pull out the baking dish to pour the mixture over the hens then return to the oven for 25 more minutes. Baste or use a spoon to pour the liquid from the dish on to the hens every 10 minutes or so.
4. Remove the hens from the heat, letting all juices in the cavity drain. Put them on a separate plate with foil lightly covering it and pour juices and garlic from the dish into a pan. Boil about 6 minutes and spoon sauce and garlic on the hens.
This is the best chili you’ll ever make! You only need one large pot with a lid. The first time I made it I bought diced tomatoes on accident and it completely changed the recipe for the better.
3 lbs. Ground Beef 90/10 (you want less fat so there is not as much to drain) or Ground Turkey 93/7
1 yellow onion, chopped
2 large jar Pace Hot Salsa
4 cans Rotel Diced Tomatoes and Green Chilies (not drained)
2 pkg McCormick’s Chili Original Seasoning Mix
1/2 can Hanover Light Kidney Beans (drained) – You can use the entire can, it’s just your preference
1/2 can Hanover Dark Kidney Beans (drained) – You can use the entire can, it’s just your preference
1 tbsp. Garlic Powder
1 tbsp. Garlic Salt
**Don’t forget the Sour Cream and Cheese to top the chili (and cut the spice!)**
1. Brown the chopped onion in a large pot on high heat.
2. Add the Ground Beef to the onions and mix while browning the meat. Once meat is cooked, drain any remaining grease.
3. Return pot to stove and lower heat to medium low. Mix in the Salsa, Rotel, Chili Mix, Light Kidney Beans, Dark Kidney beans, Garlic Powder, and Garlic Salt.
4. Cover and let it cook for 1-2 hours, stirring occasionally. The flavor is best when it has a couple hours to cook. Drop the heat to low if it starts bubbling.
Ingredients 1 lb Turkey meat (93/7)
1 small Onion, chopped
1 package Taco Seasoning (McCormick’s HOT preferred)
1 package Sloppy Joe Mix (McCormick’s preferred)
1 small can Tomato Sauce
1 teaspoon Worcestershire sauce
Dash of Chili Powder (depending on how hot you want it)
1/2 box of Uncle Ben’s Boil-in-bag White Rice (two bags)
6 Green Peppers, tops cut off and hollowed
1 bag of Mexican cheese blend
1. Preheat Oven to 350 degrees.
2. Brown turkey meat and onion in a large pan on medium high heat. Drain remaining grease.
3. Add taco seasoning, sloppy joe mix, Worcestershire, chili powder. Add the tomato sauce then fill the empty can up halfway with water and add it to the pan.
4. Stir and lit simmer for 10 minutes. Cook rice as directed on box in a separate pot.
5. Add rice to meat mixture and mix well.
6. Fill each pepper with the ingredients from the pan and stand them up in a baking dish. Add a cup of water to the bottom of the pan to help steam the peppers.
7. Top each pepper with cheese. Cover the entire dish with foil, I spray the inside of the foil with Pam so it doesn’t stick to the cheese. Cook for 40 minutes.
When I make it really spicy I serve it with Sour Cream!
Original Recipe credit goes to my friend Victoria’s mom, Maryanne Schulz 🙂 (NOTE: She uses ground beef for hers so that’s an option as well)
Ingredients 5 lb bag of red potatoes, cut into bite-size pieces
6 hard boiled eggs, chopped
2 stalks celery, chopped
2 bundles of green onion, chopped
2 packages cooked bacon, chopped
2 cup mayonnaise
salt and ground black pepper to taste
1. Preheat oven to 375 degrees.
2. Spread potato pieces onto a baking sheet and drizzle with olive oil. Cook potatoes in oven for 45 minutes.
3. Sprinkle salt and pepper over the potatoes then once they are cool combine them in a large bowl with the eggs, celery, green onion, bacon, and mayonnaise.
4. Cover the bowl with foil and refrigerate over night. The flavor is so much better the next day but if you are short on time, make sure it gets at least two hours in the fridge before serving.
Ingredients 3 eggs
1 pack of chicken drumsticks
1/3 cup water
1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
1 teaspoon salt
1 tablespoon garlic powder
Oil, for frying, preferably peanut oil
1. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange.
2. In another bowl, combine the flour, pepper, salt, and garlic powder
3. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
4. Dip the chicken in the egg, and then coat well in the flour mixture.
5. Fry the chicken in the oil until brown and crisp. Fry the drumsticks for 10 minutes, flipping at the 5 minute mark with tongs.
6. Only cook a couple legs at a time so you don’t overcrowd the pot. Cover a large plate with paper towels to set your chicken on after removing from the oil.