Happy Holidays everyone. What's for dinner? I love Cornish game hens because one is the perfect size for two people. Add a tasty side dish and a salad and you are ready for an easy but delicious Christmas Dinner.
Ingredients:
1 Cornish game hen, thawed then halved lengthwise
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup frozen orange juice concentrate, thawed
1/4 cup honey
1/4 cup ketchup
Procedure:
Preheat oven to 400˚F. Season hen halves with salt and pepper. Place game hen halves with skin sides up into a 9x13-inch roasting pan. Roast hens in the preheated oven until partially cooked, 30 minutes.
Preheat oven to 400˚F. Season hen halves with salt and pepper. Place game hen halves with skin sides up into a 9x13-inch roasting pan. Roast hens in the preheated oven until partially cooked, 30 minutes.
Mix orange juice concentrate, honey, and ketchup in a saucepan; bring to a boil and cook until syrup consistency, 5 to 10 minutes. Brush mixture over hens; continue roasting, basting every ten minutes, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180˚F, 20 to 25 more minutes. Let rest for 10 minutes before serving with wild rice.
Makes 2 servings.
Wild Rice Casserole
I'm a big fan of wild rice. It's sometimes very pricy to purchase here in Hawaii, so I usually order several pounds of it on Amazon.com so I always have it handy. This mixture of wild rice, brown rice and mushrooms makes a wonderful earthy side dish with chicken, pork, venison, or fish dishes.
Ingredients:
2 tablespoons olive oil
1 small onion, diced
1/2 cup cremini mushrooms, sliced
2 cloves garlic, minced
1/4 cup celery, chopped
1/4 cup fresh parsley, chopped
1 teaspoon each dried sage, thyme and rosemary
2 cups wild and brown rice, mixed
3 1/2 cups water or chicken/vegetable broth
2 tablespoons olive oil
1 small onion, diced
1/2 cup cremini mushrooms, sliced
2 cloves garlic, minced
1/4 cup celery, chopped
1/4 cup fresh parsley, chopped
1 teaspoon each dried sage, thyme and rosemary
2 cups wild and brown rice, mixed
3 1/2 cups water or chicken/vegetable broth
Procedure:
In a large pot, heat olive oil and sauté onion until soft. Add mushrooms, garlic and celery and sauté until mushrooms are cooked. Add parsley and dried herbs and stir to blend. Add rice and water or chicken/vegetable broth and bring to a boil. reduce to a simmer, partially covered, and cook for 50 minutes or until rice is tender. Fluff with a fork before serving.
Makes 4 to 6 servings.
Fresh Fruit Salad with Sweet Ginger Dressing
Ingredients for salad:
a mixture of sliced fresh fruit (mango, papaya, orange slices, bananas, pears, etc., whatever is in season) on a bed of watercress, or other salad greens that you like.
Ingredients for dressing:
1 cup extra virgin olive oil
1/3 cup honey
1/2 cup seasoned rice vinegar
1/4 cup sesame seeds
1/4 cup minced fresh ginger root
1/4 teaspoon minced garlic
3 teaspoons sesame oil
1/4 teaspoon red pepper flakes
Procedure:
In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve over your favorite salad greens with fresh fruit.
a mixture of sliced fresh fruit (mango, papaya, orange slices, bananas, pears, etc., whatever is in season) on a bed of watercress, or other salad greens that you like.
Ingredients for dressing:
1 cup extra virgin olive oil
1/3 cup honey
1/2 cup seasoned rice vinegar
1/4 cup sesame seeds
1/4 cup minced fresh ginger root
1/4 teaspoon minced garlic
3 teaspoons sesame oil
1/4 teaspoon red pepper flakes
Procedure:
In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve over your favorite salad greens with fresh fruit.
Makes 2 1/3 cups of dressing, enough for 6-8 salads.
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