|
Easy to prepare dinner recipes! |
| |
| Herb-Roasted Cornish Hens with
Root Vegetables
Ingredients:
| 2 |
|
1- to 1-1/2- pounds Cornish game hens |
|
| 4 |
|
medium carrots, peeled and cut into 2-inch
lengths |
|
| 4 |
|
medium parsnips, peeled and cut into 2-inch
lengths |
|
| 2 |
|
small turnips, peeled and cut into wedges |
|
| 1 |
|
medium onion, cut into wedges |
|
| 3 Tbs |
|
olive oil or cooking oil |
|
| 1 |
|
clove garlic, minced |
|
| 2 tsp |
|
dried rosemary, crushed |
|
| 2 tsp |
|
dried oregano, crushed |
|
| 1/2 tsp |
|
salt |
Preparation:
Skewer neck skin of hens to back; tie legs to tail.
Twist wings under back. Place hens, breast up, on a
rack in a large shallow roasting pan. Place carrots,
parsnips, turnips, and onions around hens in pan.
Combine oil, garlic, rosemary, oregano, and salt;
brush onto hens and vegetables.
Roast, uncovered, in a 375 degree F oven for 1-1/4
to 1-1/2 hours or until hens are no longer pink and
the drumsticks move easily in their sockets. (Internal
temperature should be 180 degrees F with an
instant-read thermometer.) During roasting, turn
vegetables occasionally. Transfer hens from roasting
pan to serving platter. Cover and keep warm. Remove
rack from roasting pan. Stir vegetables. Increase oven
temperature to 450 degrees F. Continue roasting
vegetables for 15 to 20 minutes more or until tender
and browned. |
Texas-Style Chili
Ingredients:
| 2 Tbs |
|
olive oil |
|
| 5 |
|
cloves garlic, minced |
|
| 2 |
|
onions, diced |
|
| 1 1/2 lbs |
|
lean Omaha Steaks ground beef |
|
| 1/2 tsp |
|
salt |
|
| 1 tsp |
|
freshly ground black pepper |
|
| 2 Tbs |
|
pure red chile powder |
|
| 4 |
|
Roma tomatoes (about 8 ounces), blanched, peeled,
and diced |
|
| 1/2 cup |
|
tomato paste |
|
| 1/2 cup |
|
Beef Stock |
|
| 1 cup |
|
dark beer |
|
| 2 Tbs |
|
cider vinegar |
|
| 3/4 tsp |
|
ground cumin |
|
| 2 tsp |
|
minced oregano |
|
| 1/4 cup |
|
minced parsley |
|
| 1 |
|
can (15 ounces) red kidney beans, drained |
|
| 4 oz |
|
crumbled goat cheese, for garnish |
Preparation:
To prepare the chili, heat the olive oil in a large
saucepan. Add the garlic and onions and sauté over
medium-high heat for 5 minutes. Add the beef and sauté for
7 or 8 minutes longer, while stirring frequently, or until
the beef is well browned on all sides.
Season with salt and pepper, stir in the chili powder,
and cook for 2 minutes more. Add the tomatoes, tomato
paste, beef stock, beer, vinegar, cumin, oregano, and
parsley, and stir well to combine. Bring to a simmer, turn
down the heat to low, and cook, covered, for 45 minutes.
Add the beans and cook for 15 minutes longer, stirring
occasionally. Ladle into serving bowls and sprinkle the
goat cheese over. |
