Bird is the Word~ Balsamic Glazed Cornish Game Hen

So it's not the most artistic photograph, but doesn't the chicken below look tasty? Cornish game hens are small, delicious chickens. They are the perfect size for an individual (I usually have extra that I use to top salads the next day, but my husband always finishes his!) and are a beautiful protein to serve at a dinner party or on a special occasion. I love the way the balsamic glaze looks rich and inviting~ the chicken underneath is so tender and juicy too. I make my hens on the rotisserie attachment for my grill (LOVE IT!), but you can just as easily use a roasting pan in your oven. Usually I serve this dish with grilled asparagus, roasted garlic mashed potatoes or grilled potatoes and crusty french bread. Enjoy!

Serves: 2-3

Ingredients:

1/4 cup olive oil
2 cornish game hens (these come frozen)
1/3 stick softened butter
kosher salt
black pepper
1/2 cup balsamic vinegar
3 tbsp. honey
3 mashed cloves of garlic

Assembly:
Place thawed hens in a resealable bag with 4 cups of water and 1/3 cup kosher salt. Let this sit in the fridge for up to 6 hours (this step seasons the chicken all the way through). Bring vinegar, oil, honey, garlic, salt and pepper to a boil, then reduce until you have about half of your original liquid. Allow to cool completely. Make a small tear in the skin of each bird, then, using your fingers, gently rub the butter all of each bird between the skin and the flesh. Liberally salt and pepper the outside of the birds.

**On the grill: Turn on the rotisserie panel and allow grill to heat. Place the birds close together on the rotisserie, then cook approximately 2 hours, basting frequently with the balsamic reduction in the last 10 or so minutes. Cool for 10+ minutes then serve.
In the oven: Roast the birds over medium heat (probably about 350) for approximately 60 minutes before brushing on the marinade. Cook the birds another 20 or so minutes (basting frequently). Allow the birds to cool for at least 10 minutes before serving.

**I don't ever oven roast my birds, so these times/temperatures are an approximation. Keep and eye on the birds~ they'll be done when the juices run clear!

Balsamic Marinated Chicken Breast

This chicken recipe is incredibly easy to make and is bursting with flavor. Marinated in a simple balsamic vinaigrette, the chicken is tender, juicy and packs a garlicky punch. I typically pair the chicken with risotto or add it on a baguette along with a pesto-mayo, roasted peppers and provalone cheese for a delicious and filling sandwich. You can also dice up the chicken and add it to salad or toss it with marinated vegetables for a super healthy meal.

4 boneless, skinless chicken breasts (serves 8 when made into a sandwich)

Marinade:
1/2 cup olive oil

1/8 cup balsamic vinegar

1 tbsp. honey

1 tsp. dijon

1 garlic clove

salt, black pepper

Assembly:

Blend marinade using a small Cuisinart or immersion blender. Add chicken breasts and marinate up to 3 hours. Pat chicken breasts dry and grill them over medium heat, 5-7 minutes on the first side, 3-4 on the second. Remove them from the grill and allow them to rest for 5-10 minutes before serving.

Save-a-Buck Marinated Steak Sandwich

This is a great sandwich for a casual get-together with friends! It seems more complicated than it actually is and really maximizes the amount of steak you need. The other ingredients are pretty basic and are most likely items you already have on hand in your kitchen. The only extras are a good baguette or hoagie roll and some sliced provalone cheese.

You can make this sandwich completely on the grill, using a heat-proof pan to cook the onions and mushrooms or you can use an indoor grill pan and your oven.

The finished sandwich (with aioli):

The Veggies:

The Steak:

Marinade:

1/4 cup soy sauce
1/4 cup cabernet
1 clove minced garlic
2 tbsp. light brown sugar
1 tbsp. tomato paste

Other ingredients (makes two large sandwiches):
1 3/4 lb. steak (I recommend strip)
6 white or baby bella mushrooms, quartered
1 small yellow onion, sliced
1 head of roasted garlic (opt.)
salt, pepper
1/4 cup balsamic vinegar
2 tbsp. light brown sugar
4 slices of mozzarella or provalone
2 pieces of baguette or 2 hoagie rolls
basic aioli (use search function to find this recipe)

Assembly:
Marinate meat up to 2 hours (15 minutes is sufficient for a strip or T-bone; longer for flank or London broil). Pat dry and allow meat to come down to near-room temperature. Grill over med-high heat for 4-5 minutes; flip and grill 3-4 additional minutes. Remove from grill and allow meat to rest for approximately 5-10 minutes. While the steak is on the grill, saute mushrooms and onions over medium-high heat until golden. Add salt and pepper, balsamic vinegar and brown sugar. Reduce heat to low and simmer for 5-10 minutes or until liquid is reduced by half. Stir in roasted garlic. Cube steak into bite sized pieces and stir into mushroom/onion mixture. Slice baguette or hoagie roll and add a generous amount of the steak/vegetable mixture. Top with slices of provalone or mozzarella and bake for 5-10 minutes at 375 degrees. Remove from oven and drizzle aioli over the top of each sandwich. Serve with a knife and fork!