I like serving Cornish game hens when I am looking for something festive that does not require roasting an entire chicken or turkey. They don’t take too long to prepare and are really tasty, therefore good for celebration meals as well as any dinner. Cornish game hens have a lot of nutrients and are good sources of some B vitamins, phosphorous, zinc and riboflavin, among others.
SensitiveHusband and I prepared these on New Year’s Eve, diverging from the original recipe by reducing the butter and swapping the onion with a carrot. We also used thyme instead of oregano. Serve with any of your favorite starch and vegetable – we had couscous and roasted brussels sprouts.
2 Cornish game hens
1/3 cup melted butter, divided
1/2 stalk celery, chopped
1 carrot, chopped
12 button mushrooms, chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
–Preheat oven to 325 degrees F.
–In a small bowl combine 1/4 cup melted butter, celery, carrot, mushrooms, garlic, basil, thyme and parsley.
–Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9×13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter and sprinkle with parsley.
–Cover dish with aluminum foil and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F.
I am sharing my recipe with Simply Sugar and Gluten Free and Food Trip Friday.
Looking for a tasty dish to serve guests that doesn’t break the bank? Try this recipe for baked chicken thighs with rice from the October 2010 edition of Cooking Light. It is a little time consuming although the result is great and the leftovers are even better! I substituted the onion for celery (since I am sensitive to onion) and made my own chicken stock (since most store bought varieties contain yeast, sugar, onion or all of them). I also used whole grain wild rice instead of the white rice for a little extra nutrition, although this may alter the cooking time and you may want to add extra water into the pan (since brown rice uses more water to cook than its white counterpart).
As you can see in the photo, we served this meal with butternut squash cooked with a touch of maple syrup. I hope you enjoy this economical recipe, and let me know what you think!
1 tablespoon olive oil
8 bone-in chicken thighs, skinned
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 carrot, thinly sliced
2 stalks celery, coarsely chopped
8 ounces cremini mushrooms, sliced
4 garlic cloves, minced
1 cup long-grain white rice
1 cup fat-free, lower-sodium chicken broth
1/4 cup water
3 tablespoons heavy whipping cream
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
1. Preheat oven to 350°.
2. Heat oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add 4 chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining chicken.
3. Add carrot and celery to pan; sauté 4 minutes. Add mushrooms; sauté 5 minutes. Add garlic; sauté 1 minute, stirring constantly. Add rice; sauté 1 minute. Spoon rice mixture into a 13 x 9-inch glass baking dish coated with cooking spray; stir in broth, 1/4 cup water, and cream. Arrange chicken over rice mixture; sprinkle with cheese. Bake at 350° for 45 minutes or until chicken is done.
I am sharing this recipe with Everyday Sisters.
This recipe for grilled, marinated chicken thighs with roasted grape tomatoes caught my eye when I first saw it in the June 2008 issue of Cooking Light Magazine. Since the summertime weather is back in the Northeast portion of the U.S., I am inclined to make this again!
I prefer marinating the chicken for at least 1 hour, and will leave it all afternoon in the refrigerator if I have the time to incorporate more of the lemon and garlic flavors. To make this yeast free, I removed the capers from the tomato recipe because they are often stored in vinegar. This meal will have you enjoying picnic food all year round.
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon olive oil
2 garlic cloves, minced
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grape tomatoes
2 teaspoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour (or longer if desired), turning the bag occasionally.
2. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack covered with aluminum foil with holes poked throughout. Grill 5 minutes on each side or until done.
3. Preheat oven to 425°.
4. To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.
I am sharing this recipe with Simply Sugar and Gluten Free, This Chick Cooks, Miz Helen’s Country Cottage and Food Trip Friday.