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Canadian Hornish Game Hens for the WIN

It was Lexi’s (our 10yo) turn to make us dinner. She contemplated for days on what she was going to make. I told her to think of the main course and what type of meat she wanted. At first she decided baby back ribs. I talked her out of that because its such a lengthy process and I don’t want her BBQing yet….

Then she chose chicken legs. She didn’t care how she cooked them, she just wanted chicken legs – so we found a decent recipe on here and did our best to follow it. So, we go to the store to get her legs. She ponders the packages of legs and says “WAIT! What are those things called…you know….the little birds…they’re cute….little…” I finally realize she was talking about Cornish Game Hens.


Her mind was made up.

A cornish game hen for each of us and Butterfinger ice cream for dessert.

I had to CONVINCE her that we needed a veggie to go with our own mini birds. She chose Corn on the Cob. I was hoping for something green, with a bit of nutrition, but hey, it’s her night.

Then I told her she should do some sort of starch…like a potato, noodle or rice side….she suggested “banana’s”. Ummm, no that’s a fruit. She suggested “corn”. Sure, a side of corn with our corn on the cob. UGH. This was going nowhere….I reminded her POTATO, NOODLE, RICE…..

She chose a side of mashed potatoes.

This meal was becoming more fattening by the second…with little nutrition….

But, all her choices where acceptable and I was not going to thwart her plans.

She prepared the birds…

She used a recipe for baked chicken that included lemon juice, oil, garlic, parsley & thyme.

She mashed up some red potatoes, by hand, adding a bit of sea salt, butter and milk.

She served us portions that could feed our entire neighborhood.

Cuz everyone needs their very own bird on a plate once in a while!

It was delicious. It was a HUGE learning experience for Lexi. She appreciated the flavor of the meat BECAUSE she made the seasoning. She kept asking if we could taste the lemon in the meat.

Brayden (7yo) gagged each time he dug into his bird to get a bite. He reminded Lexi that he liked the flavor, just not the greasy, gooey mess…. Made me laugh each time!

Great job Lex. Another successful Kids in the Kitchen experience.

And for the record, she called them Canadian Game Hens all night. But, that was better than what Brayden called them, Hornish Gain Hems.

Kid Night – Take 2!

Our second attempt at Kid Night was a HUGE success! Tonight Brayden chose everything from the pre-meal beverages to the dessert which included a shot of whip cream directly into mouths.

The Beverage: Pink Lemonade mixed with 7-Up
The meal: Dungeness Crab with Broccoli and a side of Clam Chowder
Dessert: Your choice – Coke Float or Banana Split each featuring whip cream

He is a 7 year old who knows what he wants. In this case, he wanted individual crabs for each of us, but I chose the more affordable route, and we each had half a crab.

The clam chowder was our only flop. Not because he messed it up, because it tasted terrible! It was out of a package…I should have known better…

Shortly after this moment he regretted his decision…but only for a few minutes. Cleaning crab is GROSS. They smell bad, they have lots of insides that we don’t eat, which means heavy cleaning. N. A. S. T. Y.

At this point he was asking if I would kindly help him with the disgusting part. I did. He’s only 7. I gagged.


Now…the good stuff….

Whip cream is really the most important part of any meal.

My kids are super excited about this new tradition. They feel so important. I am trying to not be a complete control freak. They need this. I can’t wait for the day when I don’t have to be in the kitchen at all. I can tell that won’t be too far in the future!

Next Monday….Lexi’s back in the kitchen. I can’t wait to see what she comes up with.

New Trial: One night a week is Kid Night

I ran into a friend at the grocery store yesterday. Both of us were gathering a few items for dinner. She makes a comment about being exhausted and ready to go home and sit on the couch. She then proceeded to tell me that every week they have Family Dinner Night in which one of their children (ranging from 6th grade to 3 years old) picks WHAT they will have for dinner AND MAKES IT. The only child she has to be in the kitchen with is the 3 year old, but she did tell me that the 3 year old knows EXACTLY what ingredients go into the spaghetti and will keep her on track. She said it works so well with her three kids because they are creative. One might not be too daring in the dinner department but dessert is his specialty. She said her middle son is a fabulous baker, so he is daring and creative with the main course.

I have had my kids make their own pizza’s, meaning, I make the dough, they sprinkle their toppings on… but I have never given them the power to decide and then create the entire meal themselves. What a way to boost their knowledge in the kitchen as well as training them in sooo many ways!

I am so excited to start this tradition in my own home.

Tonight is Lexi’s night. Lexi just turned 10. She is our oldest and is in the 4th grade.

She picked Chicken Quesadilla’s served with a dollop of sour cream and for dessert she chose homemade donuts from her new donut maker with a homemade maple glaze.


Dinner and dessert was EXCELLENT. Lexi was proud.

Next week: Brayden’s night. He is so excited and can’t stop throwing his ideas around. He’s mentioned chicken, broccoli, noodles tossed with butter…but his main course….CRAB.

Oh boy….

I have tried for YEARS, at least 13 years, to make a good Yellow Chicken Curry.  It never turns out right.  Probably because I am not Indian or from Thailand.  Those dudes have the upper hand in some UH-MAZIN cooking! (In my humble opinion!) Love, love LOVE me some GOOOOOOOD Thai food!

A couple days ago I was craving curry….again.  So I gave it another shot.  It turned out UNBELIEVABLE!  So, due to a few requests, I am posting the recipe and directions….or I guess those go hand-in-hand….anyhooooo!

Yellow Chicken Curry

3 cups Steamed White Rice

3 medium Potatoes – chopped into 1/2 inch cubes

3 tablespoon Vegetable oil (or Canola)

1/2 medium Onion sliced on bias

2 whole Chicken breasts sliced thin

2.5 tablespoon Spicy Curry Powder or Curry Powder

2 tablespoon Minced Ginger bottled is fine (I recommend fresh Ginger Root)

3-4 cloves Garlic minced

1.5 teaspoon Salt

2 can (13.5 oz) Coconut milk

3 tablespoon FRESH Basil or 1.5 TBSP dried Basil

Red Pepper Flakes (optional – if you want extra spicy)

1 can (8 oz) Bamboo Shoots drained and rinsed (optional-which I did NOT add)

Now, the how-to’s:

Prepare the steamed rice.

Prepare potatoes: Peel the potatoes, and dice them into even, 1/2″ cubes. In a medium saucepan, bring water to rolling boil. Boil for about 4-5 minutes — do not overcook — you want them fork-firm — “al dente”, not fully cooked. Run under cold water immediately for a minute to stop the cooking. Set aside.

Wash and dry the chicken breasts. Slice them thinly.

Bring a large saucepan to medium-high heat; add vegetable oil. Saute the sliced onions for 2 minutes, until just tender (not brown), and add the chicken. Cook the chicken over medium-high heat until opaque, not brown, approximately 3-5 minutes more.

Reduce the heat to medium and add the curry, ginger, garlic & salt (about this time your spouse will enter the kitchen and ask what smells SOOOO AMAZING)! and stir it in rapidly (don’t let it scald on the pan). Add the coconut milk (aka little slice of heaven), stir to mix well, add the potatoes, and heat over medium heat.

I know it doesn’t look super appealing, but believe me, YUMMM!

Sample often while preparing other items.  Also while setting the table.  As well as while you wait for the kids to turn off the tv, wash their hands, actually come to the table….

Yellow Chicken Curry served with Shrimp Peanut Pad Thai.

(pad thai was not made from scratch, have tried, but believe it or not, they sell a boxed version that is really great, so I just use it and add medium shrimp!)