Yes, I've just used a kids word for dinner here.. but trust me, this is for the love of a delicious dinner for adults.
After a delightful visit to California last week, I really haven't cooked since my husband and I returned. If you're like me, after a while you need a nice, home cooked meal, and that's what is happening this evening.. stuffed cornish hens. I made two, and that is what this recipe calls for.
For this dinner, you'll need two pears, sliced.
Look what's making a return! Chive flowers. You'll need about twelve, six for each hen.
Garlic, twelve cloves, six per hen.
Preheat oven to 300 degrees.
One sliced pear per hen, six garlic cloves per hen, and six chive flowers per hen.
After properly washing the hens, you'll need to cover both hens with olive oil, and sprinkle cracked black pepper and Lawry's seasoned salt over both sides of the hen (season to taste.)
Fill the inside of the hens with the contents listed above, and wrap (individually) with foil, cooking in a large 13'9 casserole dish. If you're a fan of "fall off of the bone" meats, you'll enjoy this recipe. Cook hens at 300 degrees for 3 hours, and for the last twenty minutes, open foil and turn oven temperature to 425. This ensures fall off of the bone meat with a lightly crisp and tender skin.
Golden delicious and stuffed with goodness.
Corn on the cob is the side dish here, and the recipe is simple and delicious.
Start with a medium size pot, filled with water, one half of a freshly squeezed lemon, and three tbsp rock salt, and bring to a boil.
After shucking corn (two cobs) gently rinse with lukewarm water and place in pot, cooking for twenty to thirty minutes.
M Lundy is the creator of 303 Home | Loft | Wellness.