Cornish Game Hen


    2 Cornish game hens
    6 lemon wedges
    8 whole green onions, trimmed.
    2 tablespoon grape seed oil
    3 tablespoons butter, melted
    1 tablespoon lemon juice
    3 garlic cloves, minced
    2 teaspoon kosher salt
    1/2 teaspoon coarsely ground pepper
    8 small red potatoes, halved


    Place hens in a greased roasting pan, breast side up. Gently lift skin from breasts. Place two lemon wedges and one green onion, cut-up, into the center cavity of each hen. Tie legs of each hen together; turn wings under backs.
    In a small bowl, stir together oil, butter, lemon juice and garlic. Brush half of mixture over hens. Sprinkle hens with salt and pepper.
    Bake at 375° for 30 minutes. Add potatoes and remaining whole green onions to roasting pan. Brush hens with remaining butter mixture. Bake 40-45 minutes longer or until meat juices run clear and potatoes are fork tender. If you prefer crispy skin, broil, just the hens until desired crispness.
    Remove hens to serving platter. Stir red potatoes and green onions to coat with pan drippings. Serve potatoes and onions with hens.

Blueberry Cream Cheese Bread

I make these for the boys all the time. I prefer to use fresh blueberries but as winter comes along, finding tasty fresh berries are hard to find here in Colorado so I make due with frozen. I rinse them and sprinkle just enough sugar to give them a boost and let them thaw at room temperature. If the loaf actually lasts through the night, pop in the microwave for 10 seconds and it makes a tasty breakfast with coffee. Enjoy!

       For the yummy bread:
          ½ cup Salted Butter
       ½ cup Sugar
       1 teaspoon Vanilla Extract
       2 whole Egg Yolks
       1 ¾ cup All-purpose Flour ( I like using King Arthur)
       ½ teaspoon Baking Powder 
           ⅓ cups Milk
       1½ cup Blueberries (If using frozen, make sure that you strained every       ounce of water otherwise it will take longer and meaning a burnt top.)
    2 Tablespoon All-purpose Flour
    2 whole Egg Whites
    ¼ cup White Sugar
    8 ounces (1 package) room temperature Cream Cheese
    ½ cup Sugar
    1 ½ Tablespoon Flour
    1 Egg
    1 Tablespoon lemon zest (optional)
    2 Tablespoons Sugar
    ½ teaspoons Vanilla
    1 teaspoon Water

    For the bread:
    Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
    In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
    Coat berries with 1 tablespoon flour and add them to the batter.
    In a separate bowl, beat egg whites until soft peaks form. Add sugar small amounts at a time (1/4 cup), and beat until stiff peaks form. Fold egg whites into batter.
    Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.

    For the filling:

    In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and lemon zest; beat until smooth. Set aside.

    Stir together the glaze ingredients and set aside.
    Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.

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Sunday Football Corn Tempura

I make this about once a month during the year and even more during the winter season for football games. It goes well with a N.Y strip or fried chicken wings.
1/3 cup all-purpose flour
1/2 teaspoon baking soda
1 egg
1/3 COLD water or COLD soda water
2 ears of fresh corn kernels 

  1 Tbsp. white Sugar for when sweet corn is not in season. Canned corn can not be substituted. I've tried it, its just down right gross.
peanut oil, for deep-frying

In a large bowl, whisk together flour, baking soda, egg and 1/2 of the water or soda water

Whisk in remaining water, small amounts at a time , to make thin batter. Stir in corn.

Heat oil to 375 degrees. Gently drop batter 3 Tablespoons or use a cookie scoop , into hot oil. Deep-fry, turning once, until golden brown, about 3 minutes. Drain on paper towel-lined rack.


Baked Brown Sugar Chicken Wings with Roasted Red Pepper Sauce

2 tbsp packed brown sugar
1 tsp salt
1 tbsp onion powder
1 tbsp garlic powder
2 tsp dried minced garlic
2 tsp smoked paprika
2 tsp cayenne powder
1 tsp black pepper
6 tbsp grape seed or olive oil
2 lbs. chicken legs or wings

1/3 cup roasted red pepper, chopped
2 oz cream cheese
1/2 tsp salt
2 tbs sour cream

Preheat oven to 425.
In a plastic bag combine all ingredients. Add the chicken to the bag and toss or shake bag until well coated. 
Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes.
In a food processor, add the roasted red pepper, cream cheese, salt and sour cream, process until well combined.

Lemon Toner

1/2 c. fresh lemon juice
1 c. distilled water
2/3 c. witch hazel


Combine all the ingredients in a glass measuring cup and mix well. Pour into a clean bottle or container. Shake well before each use. Apply with a cotton ball or soft cloth.

Heavenly Mask

1 tablespoon yogurt
1 egg yolk
1 tablespoon honey

Mix gently and let stand until paste reaches room temperature. Smooth mask onto clean face, and lie down for 20 minutes. Rinse off with warm water. Apply astringent and moisturizer.


Cucumber Wrinkle Cream

1/2 cucumber
1 egg white
2 tablespoons mayonnaise
1/2 cup oil*

*olive or avocado oil.

Wash the cucumber, but do not peel. Cube and blend with remaining ingredients. Apply morning and evening, and gently wipe off with tissues.