Eggplants and game hens and yams... OH MY!

3 medium yams
1 yellow onion
1 eggplant
1/2 cup lime juice
Extra-virgin olive oil (just keep the bottle out)
Salt
Black pepper
2 cornish hens (cleaned, dried, and split in half stem to stern.... spine removed)
2 tablespoons thyme

Preheat the oven to 425 F.

Cut the yams, onion, and eggplant into bite-size (not too small though) pieces, then toss in a good-sized roasting pan. I recommend taking a veggie pealer to the eggplant and yams first, removing every-other strip of their skins.

Throw about 1/4 cup of the olive oil into the pan and gently move the veggies around in it to lightly coat them.

Two words: 1) Salt 2) Pepper. Don't be shy, COVER THOSE VEGGIES!

Drizzle some lime juice over the salted and peppered veggies and put aside.

Coat the 4 halves of the hens in olive oil then attack them with salt, pepper, and thyme.

Install the hens skin-side up, right on top of those veggies in the roasting pan.

Cover the pan with aluminum foil and put in the oven (which should be at 425F) for 20 minutes.

After the 20 minutes, reduce the oven to 375F and continue the hen-sauna for 30 more minutes.

[Insert elevator music here.]

-Ding!-

Dinner is ready! Put down those hot-pads and bring the pan right to the table. Drizzle with another dose of lime juice and ENJOY!

***This was my I'm-working-with-what's-in-the-house adaption of a good-looking recipe in my Rachel Rae cook book. I had never cooked with cornish hens before, and it turned out pretty swell. She called for potatoes and leeks and all this other crap that doesn't just appear in my house. So, I guess I just used her for the times needed to get the birds cooked properly. :)

Balsamic Chicken with Pesto Gravy and Bitter Greens

I made this on Valentine's Day to feed the missionaries serving in my YSA ward and my friend Randy who came over too. I was able to make it after work! I got home at 5pm and everyone was there at 6:25pm. Dinner was hot and on the table at 6:35pm!!!

I snagged the recipe from a Rachel Ray recipe book I got for Christmas. Yummy!
("Just In Time"; Pg. 236) MY comments are in brackets.

2 Tablespoons Balsamic Vinegar
4 Tablespoons EVOO (extra-virgin olive oil)
Salt and black pepper
4 Small boneless, skinless chicken breasts
About 6 cups arugula, thoroughly washed and dried [I used regular mixed salad greens and it worked out great.]
Juice of 1 lemon
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 1/2 Cups chicken stock
1/3 Cup heavy cream or half-and-half [Regular whipping cream works great too.]
1/4 Cup store-bought pesto
Parmigiano-Reggiano shavings, made with a vegetable peeler.

In a bowl, combine the vinegar, 2 tablespoons of the EVOO, and salt and pepper to taste. Add the chicken and turn to coat.

Heat a large skillet over medium-high heat with 1 tablespoon of the EVOO. Add the checken and cook for 5 minutes on each side.

While the chicken is cooking, in a large bowl combine the arugula, lemon juice, a healthy drizzle of EVOO, and salt and pepper to taste.

Remove the chicken to a cutting board. Add the butter to the skillet, and when it has melted, add the flour and cook for a minute or so. Whisk in the chicken stock and cream and bring up to a simmer to thicken. Remove from the heat and stir in the pesto. [This was the first gravy I've ever made, kinda fun!]

Slice the chicken and arrange on dinner plates. Pour the pesto gravy over the chicken, then top with the arugula and cheese shavings.

[I also lightly fried some sliced eggplant in EVOO with salt and pepper and garnished the plate with them and a fresh lemon wheel. It was a nice touch, and added an extra vegetable to the meal in addition to the salad I threw together... it was a great thing for me too, since I was still on my chellenge to not eat meat, dairy, or eggs. The elders and Randy loved the chicken, I can't vouch for it myself though.]