Spaghetti Squash

Okay, so I'm a big fat liar and I said that I'd post this last week, and I didn't. For that, I'm sorry and I hope you guys can forgive me.

ANYWAY.

This is my latest experiment:

This is half of a spaghetti squash with some onions and garlic. If you read regularly, you know that my go-to flavors are onions and garlic. Well, as much as I love these two flavors, they don't go with this squash. Next time I attempt to make something like this, I think I'm going to try with bell peppers and tomatoes. I may or may not keep the onions, but the garlic has to go for this one. (That hurt to type.)

BUT! This is no lost cause because for you guys, you can keep it simple.
When making spaghetti squash, all you need to do is cut the squash in half (you can cook one or both halves at a time), gut the seeds, stick 2 to 4 tsp. of butter in, and pop it into a 350 degree oven for 20 to 30 minutes. Take it out and use a fork to mix the sides around with the butter, and BAM. Also, if you have a sweet tooth, a spoonful of brown sugar will be great.

There's one problem with this dish, and that's that they are going out of season, so they are getting expensive again. BUT, you can of course make this next fall if you would like.

Any questions?

Throw what you have together for Breakfast Tacos!

Okay, remember that Cornish Hen meal I showed you the other day? Well, I had a ton of rice left over and I took some other things I had left over in m fridge and put together an awesome breakfast the day after. I was given some venison meat by a neighbor for Christmas that I fried up and, of course, a small onion. After the meat was cook and the onions sauteed, I added the left over rice, put it all in a bunch of tortillas and BAM: breakfast tacos.

See that little plate of cheese? I grated that, because it tastes better than way. Invest in a cheese grater. Worth it.

As you can probably tell, there were a lot of tacos. You know what's awesome about that? Extra tacos for later.

Awesome, right? 

No go, my newly found cooks! Go take random things in you fridge that would be good in a breakfast taco and . . . well . . . put it in a breakfast taco.
Alright, I'm still a bit behind, but I have one more thing that I need to show you guys, and I promise that it will happen later this week. I'm just busy saving the world. . . (AKA not playing video games, especially not tLoZ: Skyward Sword).

Hey, have you told any of your friends about this blog yet? Because you should also, there is a comment section where you can say things to me. So. . . go tell friends!! Yay friends!

Cornish Hen!

Well, I've for some reason or another have been procrastinating/neglecting this post. I don't know why, I love bragging about making new dishes that come out successful on the first try.

Oh well, LOOK AT THIS BEAUTIFUL THING. (I feel when I end all caps with a period, then it shouldn't be read as yelling so much as it is sternness. So there, read it like that. Anyway, LOOK.)

See? Isn't this pretty and look delicious? I wish the light was better, but I don't have a pretty little spotlight (yet. . .). Want to know how I made this little piece of awesome?

Well, first of all, you will notice the there are side dishes. TWO side dishes! Whoa, daddy!

But here's what's up. That rice right there, that wild rice. . . boxed. I cheated and bought the box that was just a couple bucks and made quite a bit. And the veggies were just a small bag of frozen mix. Works great! BAM, side dishes made easy.

Now, the only reason I got the hens was because they were on sale. $6 for 2. That's what you need to do when it comes to meat, if you know how to make it, buy it on sale.

Anyway. These babies go on a cooking rack, but I know not everyone has a cooking rack. So if you do have one. The bird goes into the oven that's been 350 degrees for an hour and fifteen minutes. If you don't have one, put the birds in for forty minutes, take them out and flip them, and put them back in for another 40. Just to make sure, buy a cheap little meat thermometer; when you poke them into the center of the chicken, it will tell you how hot it is, and many meat thermometers will tell you how hot the inside should be. In this case, about 165 degrees. If not, be sure to cut into the inside and see if it has cooked white.

See? One beautiful meal made easy. I had 4 birds, so after 2 $2 boxes of wild rice, a $2 package of vegetables, and $12 in Cornish hens (4 hens), I spent $18 in all, which means $4.50 a person. That is a little much even per person, but these birds are quite a bit of food. Needless to say I had plenty of leftovers for myself.

Also, if you haven't already, please share this blog with that friend of yours who spends too much money buying fast food or eating out. You know you have one.

Coming soon! More things I've neglected to post!