Although Cornish game hens seem made for company, they are a favorite weeknight dinner for our family. They practically cook themselves and fill the house with tantalizing aroma. Thanksgiving has come and gone in Canada and is still a month away in the US, but these little hens had all the flavors of Thanksgiving packed into each one. Stuffed with a whole grain rice mix studded with pecans, cranberries, orange and pomegranate, they were simply delicious! I used a Uncle Ben’s Ready Whole Grain Medley with quinoa, brown rice and garlic, straight out of the package, uncooked. This type of rice is precooked. Any combination of rice/grains can be substituted but it should be almost fully cooked before stuffing. Served with a side of butternut squash, it was sublime!
Fall Stuffed Cornish Game Hens
- 4 Cornish Game Hens, patted dry inside and out with paper towels
- salt and pepper
- Poultry seasoning mix(I used a Montreal chicken spice mix)
- 2-3 tablespoons butter, divided
- 1 8.5-once package of Uncle Ben’s Ready Whole Grain Medley with quinoa, garlic and brown rice, uncooked
- 1/2 cup of dried cranberries
- 1/4 cup of red onion, finely diced
- 1/2 cup of pecans, chopped
- Arils from half of a pomegranate(about 1/3 cup)
- 1 orange, peeled, seeds removed and diced in chunks(I used a tangerine)
- Preheat oven to 450 F.
- Salt and pepper the inside cavity of the hens.
- Combine the grain medley with the cranberries, red onion, pecans, orange and pomegranate arils. Fill each bird cavity with the stuffing. Tie each bird with kitchen twine or a skewer to prevent the stuffing from falling out during roasting. Dab the butter between each wing and breast and a bit more above the stuffing where the legs are trussed.
- Place the hens evenly spaced on a shallow baking sheet. Sprinkle each bird with some of the poultry seasoning.
- Bake at 450 F for 45 minutes.
- Serve with a side of fall vegetables such a butternut squash and/or brussel sprouts.
There’s a lot of optimism in changing scenery, in seeing what’s down the road.” Conor Oberst. Photo credit MZ
“And all at once summer collapsed into fall.” Oscar Wilde
The dynamic combination of in-season pears with honey, warming spices, yogurt and walnuts come together in this simple but elegant cake. Instead of the usual brown sugar on the bottom of the pan, a honey-orange-vanilla syrup is poured over the pears before adding the batter. Flavor-packed in every delectable bite, it is sure to become a fall favorite. Serve with a dollop of yogurt if you’re being good, or ice cream or whipped cream if not!
When I read The New York Times’ recipe for Bay Leaf Chicken I was intrigued. Most recipes calling for bay leaf only use 1. This was meant to use up a lot of fresh bay leaves from the garden in a marinade for chicken thighs. I wanted to try the recipe in spite of not growing bay leaves in my garden and I easily substituted dried bay leaves. The marinade is absolutely fantastic. It is more of a thick wet-rub with bay leaf, Worchestershire sauce, orange zest and the warming spices of cumin and coriander. The original recipe asked for mustard seeds which I did not have so I substituted some grainy mustard and added some cumin seeds. The chicken thighs can marinade for as little as an hour or up to overnight. Mine marinaded about 4 hours. I modified the recipe completely from this point on. I roasted the chicken in a sheet pan alongside sweet potatoes and shallots. This dish smelled absolutely divine while cooking. Instead of a parsley salad, I made a wilted spinach salad to accompany the chicken. To serve, I spread a layer of baby spinach on a serving platter. I placed the hot chicken and sweet potatoes/shallots over the spinach to wilt it. I drizzled the whole dish with a simple mustard vinaigrette then added the orange chunks and toasted sunflower seeds. Sublime! So colorful and pretty, too. Continue reading