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Monday, August 30, 2010

cornish game hens

I was hesitant to make cornish game hens but i love miniature things and they look like mini chickens so I decided to try it!

I found a recipe on and as usual, I made it my own.

Cornish Game Hens stuffed with brown rice


I used regular brown rice--not instant and followed package directions. I added about 2 tsp garlic powder and 2 tsp thyme, salt and pepper ( two turns of the grinders). Instead of water I used chicken stock. 2 cups stock to 1 cup rice.

I cleaned out the hens and sprinkled them inside and out with salt, pepper, garlic powder, and thyme.

When the rice is almost finished (cooked about 30 mins) remove about half to stuff into the birds. Let the rest continue cooking on the stove.

Stuff the birds with rice and put about a 1/4 inch of stock in the bottom of the baking pan.

Bake on 450 degrees ( about 50 mins) until you poke it and juices are clear.

Pour juices out of pan into a small pot to make gravy and put the birds back into a 500 degree oven to crisp the skin for 5-7 mins.

Add 1 tbsp cornstarch to juices add salt, pepper, garlic, thyme and boil to thicken.

I served applesauce and a salad with the birds.


Saturday, August 28, 2010



ok so i have not finished doing my YEARs worth of finances in a spreadsheet so I haven't moved on in listening to Suze orman's book.

Here is what I decided...

I spend way too much money and there is NOT enough money coming in!

My new positive outlook....

I want to show sophia how to be money responsible and not IRRESPONSIBLE like the mama. I have already seen signs that she has picked up my spending habits and she doesn't understand the concept of money--yes I know she is only 4 but she thinks we have unlimited funds and that just isn't so.

So what is a shopaholic to do?

I have reached out to a friend of mine who has a friend who was in the same situation as myself and she hired a personal checkbooker. This person took control of her money, gave her an allowance and she was out of debt within a year.

Something MUST change. I am tired of living paycheck to paycheck and still in debt!

will keep you posted.

Sunday, August 22, 2010


I made a variation of Giada DeLaurentis' beef and canelloni bean minestrone. I served it with salad and mini grilled cheese sandwiches.


* 3 tablespoons olive oil
* 1 onion, finely diced
* 1 large carrot, peeled and diced into 1/4-inch pieces
* 1 rib celery, trimmed and diced into 1/4-inch pieces
* Kosher salt and freshly ground black pepper
* 8 ounces lean (8 percent fat) ground beef
* 3 garlic cloves, minced
* 1 tablespoon tomato paste
* 4 cups low-sodium beef broth
* 1 (28-ounce) can diced tomatoes
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1 dried bay leaf
* 1/2 cup grated Parmesan


In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

I also added al dente whole wheat elbows. I also added yellow squash and zucchini chucks. This was even better than I could have hoped for!


I used munster, swiss and cooper cheese on mini slices of asiago bread and grilled them on the trusty George Foreman grill. YUMMM


Salad is a bag of romaine mix, oranges, apples, about 4-5 turns of the bowl of olive oil, sprinkle garlic powder all over the top of the salad, sprinkle italian seasoning all over the top of the salad, add about a 1/4-1/2 cup of balsamic vinegar, add enough to your taste I like more vinegar than oil. put lid on bowl and shake it all together. Chill in fridge until ready to use.