-1 cornish game hen
-S & P
-red pepper flakes
Preheat oven to 375 degrees. First gut your hen and place it in a cooking dish. Drizzle the top with olive oil and rub it over the surface of the hen. Then sprinkle salt, pepper, and red pepper flakes on top. Let cook for one hour or use a meat thermometer to measure the internal temperature. When the hen is done it should read 165 degrees. Let cool for 10-15 minutes before cutting into your hen. Enjoy!
-1 Tbsp red onion (finely chopped)
-1 Tbsp olive oil
-a pinch cayenne pepper
-paprika (sprinkled on top)
-1/8 tsp S & P
First, place eggs in a pot of water on the stove. Bring the water to a boil then cook the eggs for 10 minutes. Turn off the heat, cover the eggs for 5-10 minutes, then transfer the eggs to a bowl of ice water to stop the cooking process.
Meanwhile, cut your avocado in half and scoop only one half of the avocado into the bowl. Use a fork to mash your avocado into a creamy consistency.
Peel your eggs and cut them in half (without squishing them). Scoop the egg yolks out and place 3 of them in the bowl with the avocado. Use a fork to mix them together. Add 1/8th teaspoon of salt & pepper, a pinch of cayenne, 1 Tablespoon of finely diced red onion, and 1 teaspoon of olive oil. Mix all ingredients into an even consistency. Use a spoon to scoop the mixture and place it inside your halved eggs. After your eggs are filled, sprinkle paprika and cracked pepper on top of your eggs for some extra flavor and a pretty appearance!
I am not much of a mixed drink kinda gal… but I discovered this drink a few years ago and it has been one of my go-to’s when out on the town. It’s light, tart, and refreshing- oh, and not too sweet! I can’t stand mixed drinks that are so sweet that you wake up with a headache the next day. What I love is that it’s pretty simple to recreate at home.
-1 oz. gin or cognac
-1 oz. fresh lemon juice
-a pinch of sugar
Begin by adding 1 oz of fresh squeezed lemon juice and gin or cognac. Then drop a pinch of sugar into the glass and top with champagne. If you want to be fancy then garnish it with a lemon twist. Prost!
The past few months I have worked at the Zoës Kitchen and I am obsessed with their basil pesto hummus and red pepper hummus. I decided that I would make my own hummus so I could enjoy it whenever I wanted. This recipe actually combines the red pepper and basil pesto, but if you prefer one over the other you can just eliminate the less desired ingredient from the recipe. This recipe makes plenty to share, is easy to make, and is a great appetizer for parties! Enjoy!
-1 15 oz. can chickpeas
-2 Tbsp tahini
-2 Tbsp olive oil
-2 Tbsp basil pesto sauce
-juice of 1 lemon
-4 clove garlic (minced)
-2-3 roasted red peppers
-1 large pinch cayenne pepper
-1 pinch salt
-Chopped roasted red pepper & basil pesto sauce: for garnish (optional)
-blue corn tortilla chips: for dipping
Open, drain, and rinse chickpeas then place them in a blender or food processor. Then add tahini, olive oil, juice of 1 lemon, garlic cloves, roasted red peppers, cayenne pepper, and salt. Blend until the mixture reaches a smooth consistency. Pour into a serving bowl and top with chopped roasted red pepper and a teaspoon of basil pesto sauce for garnish. Serve with blue corn tortilla chips and enjoy!
I won’t lie, the only reason I really wanted to make juleps was for the gorgeous julep cups. My boyfriend Dylan bought me these cups for graduation so naturally I made him be my guinea pig to try out this new cocktail- he also doubled as a good blog post model, as did Bonnie (his adorable golden)! After studying a few different recipes and trying out a couple I threw together my version of a mint julep. Needless to say, this isn’t your traditional julep because the flavors aren’t as intense due to the club soda, but that’s my what I prefer in a drink. I love my herbs- being the mint- and fruit forward flavors are always refreshing so that’s what I aimed for. The blackberries add an This recipe makes 1 blackberry mint julep!
-2 oz. bourbon or gin
-1 oz. mint simple syrup
-8 mint leaves
-3 oz. club soda
-1 spring of mint & 1 blackberry: garnish (optional)
Ingredients (mint simple syrup)
-1/4 cup sugar
-6 springs of mint leaves
In a small saucepan combine sugar, water, and 8 mint sprigs and bring to a boil. As the mixture simmers turn the leaves in the sugar water with a rubber spatula to better infuse the flavors. Once all the sugar is dissolved remove from heat and set pan aside. Meanwhile add 5 blackberries and 8 mint leaves to a mint julep cup and muddle them well. Then add 2 ounces of bourbon or gin (whichever you prefer), and top with crushed ice. Lastly, add a splash of club soda and use a cocktail stirring spoon to bring all the flavors together. Relax and enjoy!