Mediterranean Hens

I did purchased a tray and pencils for Easter this year.  The tray was only $1.99 and the pencils were only $1.  I thought they were cute.Easter Stuff (1)

Here is an easy and very tasty way to cook these small Cornish game hens

¼ c. red wine vinegar
¼ c. honey-Dijon mustard
2/3 c. olive oil
3 Tbsp. Rinsed, chopped Spanish olives
2 cloves garlic, minced
¾ tsp. Dried oregano
¾ tsp. Dried thyme
Salt & fresh ground pepper, to taste
2 Cornish game hens, split in halfMediterranian Hens2

Mix vinegar & mustard together in a large bowl. Mix in oil, olives, garlic & seasonings. Add game hen halves, coating well on all sides. Cover bottom of large baking pan with heavy foil & place game hens cut side down. Spoon remaining sauce over top. Bake at 375 degrees for about 45 minutes or until done, rotating pan about halfway through.

NOTE: Hens can be marinated in sauce for several hours, if desired.

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National Chili Day

As today is National Chili Day, I made A&W coney dogs. I received this book, “More of America’s Most Wanted Recipes”, by Ron Douglas. This chili dog sauce tastes just like it does when you go to A&W. If you love a good chili dog give this recipe a try.

 

 

1 lb. Ground chuck – I used organic grass fed ground beef
A&W chili (2)1 tsp. Salt
¼ tsp. Pepper
6-oz. Can tomato paste
1 c. water
1 Tbsp. Sugar – I used Truvia
1 Tbsp. Yellow mustard
1 Tbsp. Onion flakes
2 tsp. Chili powder
1 tsp. Worcestershire sauce
½ tsp. Celery seeds
¼ tsp. Ground cumin

 

A&W chili (5)A&W chili (7)Saute the ground chuck in a dry saucepan, crumbling it as it browns. Add the remaining ingredients. Let the mixture simmer, stirring occasionally, until it thickens, 30 to 40 minutes. Let cool and refrigerate in a covered container until ready to use. Gently reheat 3 tablespoons, the portion needed for 1 serving.

 

As we do not eat carbohydrates, we simply grilled our hot dogs, cut them in half and served them with the chili, grated cheddar cheese and diced onions on a plate.  Absolutely delicious.

 

 

chili day
* CHILI HISTORY
When it comes to the story of chili, tales and myths abound.

While many food historians agree that chili con carne is an American dish with Mexican roots, Mexicans are said to indignantly deny any association with the dish.

Enthusiasts of chili say one possible though far-fetched starting point comes from Sister Mary of Agreda, a Spanish nun in the early 1600s who never left her convent yet had out-of-body experiences in which her spirit was transported across the Atlantic to preach Christianity to the Indians. After one of the return trips, her spirit wrote down the first recipe for chili con carne: chili peppers, venison, onions, and tomatoes.

Another yarn goes that Canary Islanders who made their way to San Antonio as early as 1723, used local peppers and wild onions combined with various meats to create early chili combinations.

Most historians agree that the earliest written description of chili came from J.C. Clopper, who lived near Houston. While his description never mentions the word chili this is what he wrote of his visit to San Antonio in 1828: “When they [poor families of San Antonio] have to lay for their meat in the market, a very little is made to suffice for the family; it is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat–this is all stewed together.”

 

 

* http://www.nationalchiliday.com/chili-history.html#.VsiKn-brY3g

Dijon Ham & Swiss Loaf

Dijon Ham & Swiss Loaf2

4 c. all-purpose flour, divided
2 tbsp. Sugar
½ tsp. Salt
2 pkg. Rapid Rise yeast
1 c. water
¼ c. Dijon Mustard
2 tbsp. Margarine
½ c. (8 oz.) ground cooked ham
1 c.  chopped Swiss cheese
½ c. dill pickle slices
1 egg, beaten

Mix 3 c. flour, sugar, salt & yeast. Heat water, mustard & margarine to 125 to 130 degrees. Stir into flour mixture. Mix in enough of remaining 1 cup of flour to make a soft dough. Knead 4 minutes. On greased baking sheet, roll dough to 14 x 12-inches. Sprinkles ham, cheese & pickles down center third of dough length. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Bring strips from opposite sides of filling together, twist & place ends at an angles across filling; cover. Place large shallow pan on counter, half-filled with boiling water. Place baking sheet over pan, let dough rise 15 minutes. Brush loaf with egg.

Dijon Ham & Swiss Loaf4

 

Bake at 375 degrees for 25 minutes. Serve warm.

 

Dijon Ham & Swiss Loaf3