Cornish Game Hens with Roasted Carrots and Potatoes

I can't tell you the number of times I've walked past the frozen Cornish game hens at the grocery store and thought, Ooh! Oh. Uh. Never mind. I don't know how to make them. Next time.
So recently when I started to go through the same inner dialogue I cut myself off and said, Yes please, and plopped two hens in my shopping cart. Don't worry, I didn't say that out loud all by myself, I just thought it. Anyway, I'm so glad I finally tried them because they were so juicy and extremely easy to make, and it was a fun meal to have. We actually were so caught up in the meal that I forgot to take a picture of them presented on our plates which looked much prettier than this one!

Ingredients:

• 2 Cornish game hens, fresh or fully thawed overnight in fridge
• 2 sprigs of fresh rosemary
• 1 lemon
• Salt and Pepper
• 6 large carrots, peeled
• 1 lb red baby potatoes

Directions:

1. Preheat oven to 450 F. 
2. Slice the lemon in half and place a half in the cavity of each game hen. 
3. Pull the leaves off the rosemary stalks,  and gently tuck the rosemary underneath the skin on the breast of the birds. Season the hens generously with salt and pepper and place breast-up in a greased baking pan lined with foil.
4. Bake the hens for 15 minutes. Meanwhile, chop the carrots into 3" long pieces, and place in a greased baking dish. Slice the baby potatoes in half and add to the carrots. Drizzle with olive oil, season with salt and pepper. 
5. Reduce the oven temperature to 375 F and add the carrot and potato pan to the oven. Bake the hens and vegetables for an additional 50-60 minutes, or until the Cornish game hen juices run clear. 
6. Let the hens rest for 10 minutes before serving: place a hen on each dinner plate along with the carrots and potatoes. The meat should easily fall off the bone, but be sure to provide each diner with a sharp knife to assist with carving. Helpful tip: I like to provide a bowl for discarded bones and the lemon halves on the table.

Note: I know that many roasted bird recipes call for the wings and legs to be trussed to ensure even cooking, but I have never had an issue with an untrussed roasted bird. To each their own.

Roast Beef and Carrot-Tater Mash

Roast beef is a classic dish for one reason in my books: it's the dish that keeps on giving... roast beef leftovers are fantastic! I have roast beef sandwiches (I use this carrot-tater mash as spread, it's divine), beef stroganof, beef stir-fry with snow peas and water chestnuts, beef burritos... oh man. I set myself up for a week of delicious and easy meals when I make roast beef. But when it's fresh out of the oven, oh boy, I have to have roast beef and mashed potatoes!


Makes: 8 servings roast and potatoes


Ingredients:

• 1 eye of round roast
• 1 small yellow onion
• 1 cup red wine
• Sprig of rosemary
• 3 russet potatoes
• 3 medium-sized carrots
• 3 tablespoons butter
  
• 2 cups milk, room temperature
  
• 1/2 cup feta cheese
  

Directions:

1. Preheat the oven to 375 F. Season the eye of round generously with salt, pepper, and cumin then place in a baking dish. 
2. Roughly chop the onion then place around the roast (I use an 8x8" pan so the onion is packed in right next to the roast). Drizzle the roast with a bit of canola oil, then pour the red wine over the onions. 
3. Bake the roast uncovered in the middle of the oven for 20 minutes per pound. 
4. When there is 20 minutes left for the roast, begin prepping the Carrot-Tater Mash by peeling the mashed potatoes and carrots. Chop them into 2 inch pieces then place them in a large pot, then cover with water. Bring to a boil, then turn to medium heat and cook at a fast simmer until the carrots are fork tender. 
5. Remove the roast from the oven when it's finished roasting, (the potatoes and carrots should still be simmering) then set on a cutting board and tent loosely with foil. Let the meat rest for at least 15-20 minutes before slicing.
   
6. Drain the carrots and potatoes, then place them in a large bowl. Blend them on low with an immersion blender, gradually adding in the butter, milk, and feta. Season with salt and pepper to taste and serve with the roasted eye of round. 

Enjoy!


Suggestion: You can use the red wine roasted onions for a topping or blend them into a gravy if desired, or you may just discard them.