Cornish game hens stuffed with leeks and fresh lemons and baked to a golden finish. This is a delicious and simple recipe for Cornish hens. Serve with couscous and broccoli, if desired.
PREP
10 mins
COOK
1 hr
READY IN
1hr20 mins
Ingredients
Original recipe makes 4 servings 4 Rock Cornish hens 2 lemons, halved 2 sliced leeks, white part only 2 tablespoons poultry seasoning
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place hens in a lightly greased 9x13 inch baking dish. Stuff each hen with 1 lemon half and 1/4 of the sliced leeks, then sprinkle with seasoning.
Bake at 350 degrees F 9175 degrees C) for 1 hour, or until hens are cooked through and juices run clear. Let stand 10 minutes, then remove lemon and leeks.
My father taught me how to make this quick and easy dinner for four. We usually eat this dish with rice and steamed green beans. Note: You can get the oyster sauce in this recipe at your local grocery store in the Asian food department.
PREP
15 mins
COOK
1 hr
READY IN
1 hr30 mins
Ingredients
Original recipe makes 4 Servings 1/2 cup soy sauce 2 tablespoons oyster sauce 3 cloves garlic, peeled and crushed ground black pepper to taste 2 large Cornish game hens 2 tablespoons butter
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, mix soy sauce, oyster sauce, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes.
Transfer hens to a medium baking dish, and cover with the marinade mixture. Cover dish, and bake 30 minutes in the preheated oven.
Remove cover from dish, and place 1/2 the butter on each hen. Increase oven temperature to 350 degrees F (175 degrees C). Basting frequently with the marinade mixture, continue baking 30 minutes, or until exterior of the hens is lightly browned and crisp, the interior is no longer pink, and juices run clear.
"This is a Southern California version of sweet and sour chicken, marinated and grilled with a little extra spice. Great for all barbeque lovers. I usually serve cut into lengths with fresh cilantro, homemade salsa, guacamole, black beans, and flour tortillas warmed on the grill. A little good Southern California karma never hurts anyone. This recipe is light enough to offset the first 2 margaritas. GO CHARGERS!!!" Ingredients Original recipe makes 6 chicken breast halves 2 oranges, zested and juiced 2 lemons, zested and juiced 2 limes, zested and juiced 1 teaspoon ground coriander 1/2 teaspoon dried red pepper flakes 2 tablespoons olive oil 1/4 cup wildflower honey 6 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness salt and pepper to taste
Directions
Stir the orange zest, orange juice, lemon zest, lemon juice, lime zest, lime juice, coriander, red pepper flakes, olive oil, and honey together in a shallow dish. Remove about 1/4 cup of the mixture and set aside for later. Add the chicken breasts to the remaining marinade, turning to coat both sides. Cover with plastic wrap and refrigerate, turning occasionally, 1 to 4 hours.
Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken breasts from the marinade; discard the marinade.
Basting frequently with the reserved sauce, cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
Return the chicken broth to medium heat and cook until reduced to 1 cup.
Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
"Quick and easy dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese."
Ingredients
Original recipe makes 4 servings
6 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
6 tablespoons butter
1/2 cup milk
1/2 teaspoon garlic powder
salt and pepper to taste
2 skinless, boneless chicken breast halves - cooked and cubed
2 cups chopped fresh broccoli
2 small zucchini, julienned
1/2 cup chopped red bell pepper
Directions
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.
"This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed."
Ingredients
Original recipe makes 12 servings
1/4 cup butter
1 large onion, finely chopped
1/2 pound button mushrooms, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup Italian seasoned bread crumbs
12 skinless, boneless chicken breast halves
12 slices Black Forest ham
2 cups shredded Havarti-pepper cheese
24 slices bacon
Directions
1. Preheat oven to 375 degrees F (190 degrees C). 2. Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside. 3. Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish. 4. Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.
"When it comes to mustard, sweet-hot works amazingly well, especially as a glaze for chicken. Even though we are using skin-on bone-in chicken thighs, I'm sure it will work with any cut of chicken. By the time this is done, it doesn't have a super-strong mustard flavor. It gets mellowed out by the brown sugar and spices. The old saying 'The closer the bone, the sweeter the meat' really is true. Leaving in the bones adds a lot of flavor and juiciness."
Ingredients
Original recipe makes 8 servings
8 large bone-in, skin-on chicken thighs
1/2 cup Dijon mustard
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground dried chipotle pepper
1 pinch cayenne pepper, or to taste
4 cloves garlic, minced
1 onion, sliced into rings
2 teaspoons vegetable oil, or as needed
Directions
1. Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag. 2. Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade. 3. Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor). 4. Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil. 5. Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired. 6. Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes. 7. Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce. 8. Spoon reduced pan sauce over each chicken thigh and serve.
