Oompa Loompa Chicken

Ingredients:

• 2 Cornish Game Hens
• Butter
• Olive Oil
• 4-6 cloves of garlic
• Salt and pepper
• Fresh Rosemary
• 2 Lemons

Directions:

Heat oven to 400 deg. Separate skin from the breasts and put small to medium pats of butter under the skins. Place stems of rosemary under the skin as well. Smash the garlic and place 1-2 cloves under as well. Rub the top with olive oil, salt and pepper. Place lemon slices in the cavity of the hens along with a few cloves of the smashed garlic. Place in the oven till the skin is brown. Use a meat thermometer to tell if the chicken is done. Probably 20 minutes or so. Baste as needed.

Notes:

Don’t trust the popping things that comes in your chicken or turkey. they aren’t as deep and don’t measure as well. Use a good thermometer. They are about $10-$15 for a good one and will last you a long time. Great investment. You can use this recipe for chicken breasts as well and it makes a great, healthy, cheap meal! Enjoy!!

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Mashed Potatoes

I know I know! It seems like everywhere I go they are either bleh or bombtastic!!! So after many many attempts, this is the best I have made!!!

Ingredients:

4-5 Russet potatoes
Milk
1/2 stick butter
2-3 spoon dollops Sour Cream
Garlic
Salt
Pepper

Directions:

Cut the potatoes in chunks all about the same size. (no more than about an inch) This ensures proper cooking. In a large pot, put the potatoes in and cover with water. Add the salt at this point in time. Cooking with the salt in there will minimize the salt added later.

Let boil till done. You know when you can easily pierce with a knife or fork and the potato falls off with ease. Drain. Mash completely or not if you prefer little potato chunks.

Add the butter along with the sour cream. Mix. Add the milk in SLOWLY!!! Keep going till the desired consistency. You can always add, you can’t take out!

Add the salt and pepper as needed.

Variations:

Add stuff in that you would think are interesting. Parmesean cheese is awesome, garlic is always good. Loaded mashed potatoes: add cooked bacon, chopped chives, and cheddar.

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Latin Lamb Burgers (Sorry Lambchop)

I found this on the local newpaper’s website and couldn’t find everything it asked for. So I just put my own little twist on there.
This goes best with some roasted red potatoes just with olive oil, salt, pepper and a touch of garlic powder on the top in the oven at 350-400ish…

Ingredients:

1lb ground Lamb
1 tsp Coriander seeds
Cayenne pepper (to taste)
1 Ancho pepper dried
1 Pasilla pepper dried
1 Mexican pepper dried (you can use something different if you would like)
Olive Oil
Cotjita Cheese
4 ciabatta rolls

Directions:

Latin Lamb Burger with Roasted Red Peppers

Toast coriander seeds in pan. Grind and mix in with lamb and cayenne pepper. (the best tool is your hands so don’t worry about getting in there) Just practice proper food handling please! Form into patties and allow to rest for a few minutes.

Put 3/4 c water in a sauce pan along with the peppers. Boil till there is about 1/3 the water left and the peppers are soft. Put them in a blender along with the olive oil slowly added to make a thick sauce.

Spread the sauce on the ciabatta cut in half.

Grill the bread till just toasted and grill the lamb to preferred doneness.

While the bread and patties are still hot off the grill, crumble the cheese on the top.

Enjoy!

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Parmesan Catfish

Ingredients:

• 6 catfish fillets
• 3 c Italian bread crumbs  (I make my own so…)
• 1/2 c Parmesan cheese
• 3 eggs lightly beaten

Directions:

Preheat oven to 350-375.

Wash and dry catfish fillets and pat dry so there is no excess water

In one bowl, lightly beat the eggs ,in another bowl, mix bread crumbs and Parmesan cheese.

Dredge fillets in eggs allowing extra to drip off

Coat with bread crumb mixture (hint: its best to press the mix on, it ensures a good tasty crust!!)

Place on pan sprayed with nonstick spray (for extra crispy crust, spray the top of the fish with the spray as well)

Cook for about 20 minutes or until the fish easily flakes

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