Cornish Hens with Macaroni n' Cheese with Peas & Bacon

Cornish Hens Roasted with Rosemary & Garlic

Recipe courtesy of Allrecipes.com

• 4 Cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white wine
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve. 

Results: DELISH!  However... I thought about becoming a vegetarian for the first time when I was cleaning the cornish hens... Do you see them!?!?  They look like little babies!!  Why????  I felt like such a murderer m.olesting their soft.supple.skin.  As delicious as it was... I don't think I'll ever cook this again.

 

 

The Ultimate Mac N' Cheese with Peas & Bacon

Recipe courtesy of Tyler Florence

Kosher salt
1 pound elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups warm milk
5 1/2 cups shredded sharp white cheddar cheese
freshly ground black pepper
1/4 cup chopped fresh flat leaf parsley

extra virgin olive oil
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
leaves from ¼ bunch fresh thyme
2 cups frozen peas, thawed in a colander under cool water

Bring a pot of salted water to a boil over high heat.  Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

 Preheat the oven to 400 degrees.
Melt the butter in a large, deep skillet over medium high heat.  Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps form forming.  Gradually whisk in the milk and, whisking vigorously, cook until the mixture is thick and smooth.

Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese.  Season with salt and pepper.

Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture.  Scrape into a 3-quart baking dish and sprinkle with the remaining 1 ½ cups cheese.  Bake for 30 minutes, or until hot and bubbly.

While thats going, heat a 2 count of olive oil in a sauté pan.  Add the bacon, onion, garlic and thyme and cook for about 5 minutes to soften the onion.  Fold in the peas and season with salt and pepper.
 To serve, scatter the pea and bacon mixture over the mac and cheese.  Use a big spoon to scoop out servings, making sure you get some of the smoking pea mixture on each spoonful.

Results: Y'all.  If you're one of those mac & cheese purists, let it go one night.  You don't have to make this for the holidays or your family might kill you!  But do yourself a favor and make this!  So delicious!!

Also, MERRY CHRISTMAS!!!  Sorry it's been so long!  The remix wore me out!!!