rotisserie cornish hens

This might be the simplest recipe I have on my blog. All you need is a rotisserie and you'll be set! I suppose you could bake these in the oven, but they won't be near as juicy, tender, or crispy-skinned. If you've never tried this greek seasoning before, it's a MUST. We use it in one of our dinners at least once a week. :)

Ingredients:
-Cornish hens
-Light Butter

-Cavender's Greek Seasoning

Directions:

Rinse off hens. You'll want to truss the hens with some cooking twine to make sure the arms and legs aren't flapping around in the rotisserie. If you don't know how to do this, there are several instruction videos on youtube and google (that's how I learned!). Once hens are cleaned and trussed, place them inside your rotisserie according to your rotisserie directions. Combine butter and seasoning and brush onto hens. Cook chickens according to rotisserie directions, basting the hen with the butter mixture every 15 minutes, until chicken is done. Voila!

sour cream enchiladas

These enchiladas from the Pioneer Woman are scrumptious! If you like sour cream/chicken enchiladas and green onions then you'll love this recipe. The original recipe doesn't call for chicken, but I added some leftover chicken I had cooked in the crock pot for some extra protein.

Ingredients

• 12 whole Corn Tortillas
• Canola Oil, For Frying
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper
• cooked chicken, shredded (optional)

Preparation Instructions

Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, cayenne pepper, and chicken.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

jalapeno whiskey bbq sliders

There are no words to describe how good these sliders are. All I can say is make them for yourself, you can thank me later. Or thanking Pioneer Woman for that matter. ;o)

Ingredients

• 2 pounds Ground Meat (beef, Bison, Turkey)
• Salt And Pepper
• 4 Tablespoons Butter
• 1 whole Large Onion, Diced
• 1/2 cup Whiskey
• 1 cup Barbecue Sauce
• 1/4 cup Jarred Jalapeno Slices (more To Taste)
• 12 whole Slider Buns Or Dinner Rolls, Split (I like the savory butter Hawaiian rolls)

Preparation Instructions

Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce.

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun.