This week my littlest little went off to kindergarten embarking on a new adventure for himself and spreading his wings. Of course, that makes me a little teary-eyed because the house feels a little too quiet but I welcome the change. I’ve been home with […]
The first snow of the season (happening now!) always makes me a bit giddy. This can only mean one thing…that the holidays are approaching and spending lots of meaningful time with family is just around the corner. The hubby and I have been hosting his family for Thanksgiving for the past 8 years and we love it! It gives us a chance to create a wholesome meal with a heaping helping of nostalgia. Though each of us has our “must-have’s” as part of the main meal, there’s always room for a little improvisation in flavors like in these Cajun herb roasted Cornish hens.
Cajun herb roasted Cornish hens are much faster to prepare than roasting a turkey and look SO adorable on your table! After marinating overnight, these little fellas roast up in just over an hour which is a far cry from the multi-hour event that roasted turkey takes. If you prefer the big bird, this seasoning combination would also work great for turkey though you’ll have to double or triple it depending on the size of your bird. Our favorite side dishes are easily prepped either in advance or can be prepped while the Cornish hens are roasting.
My daughter’s (and my) favorite side dish is mashed potatoes and gravy. I usually make these ahead of time so I can enjoy a more relaxed kitchen during the big day. I’ll also be preparing a seasoned sweet corn and a modified version of this tart and tangy cranberry sauce that I think will go wonderfully well with the Cajun flavor in these roasted Cornish hens. Other side dish options to try are a simple mushroom green beans, a holiday salad or a Brussels sprouts sauté. For dessert, this pretty pumpkin pie is clean eating comfort in every slice. Bring these beautiful roasted Cornish hens to your Thanksgiving dinner and it’s bound to be a winner!
- 4 Cornish game hens, neck and giblets removed
- ⅔ cup olive oil
- ½ cup lime or lemon juice
- 5 cloves garlic, minced
- 2 teaspoons cajun seasoning
- 1 teaspoon oregano
- 1 teaspoon dried sage
- pinch of dried rosemary
- 1 teaspoon smoked salt
- ¼ teaspoon black pepper
- Whisk together olive oil, lime juice, garlic, oregano, cajun seasoning, salt and pepper.
- Rub a little of the marinade into the body cavity and under the skin of each hen.
- Then, place two Cornish hens in a zip top bag and pour half of the marinade over them. Repeat with the other two. Set aside and marinate in the fridge 4 hours or overnight.
- When ready to roast, preheat oven to 375 degrees.
- Take hens out of their marinade and place in a baking dish (9x13 or a rimmed baking sheet works well).
- Scoop marinade out of bag and spoon onto each of the hens.
- Roast for 1 hour and 15-30 minutes until a meat thermometer placed in thickest part reads 165 degrees.
- Remove from oven and let rest 10-15 minutes before serving.
Happy almost Easter! I survived having the kiddos home on Spring break last week and also hosted four of my daughter’s nine-year-old friends for her birthday sleepover. It never fails to surprise me at how rambunctious and LOUD a small group of young girls can […]
Oh man, do I have spring FEVER!!! I’m dying to get my garden planted though I can’t plant anything in ground here until mother’s day. I found a cute little inexpensive five shelf greenhouse last week so I’ll start some seedlings in the next few weeks. With any luck, I’ll have beautiful baby plants in eight weeks that I can successfully transplant into my garden for fresh veggies to be garnished all summer long! But, before cozy soup season completely leaves us behind for the advent of Spring, I want to give you this white bean chicken chili.
Most chicken chili recipes have shredded chicken but I think that gives it a somewhat odd mushy-stringy consistency at times so I used diced grilled chicken instead. This isn’t an extraordinary revelation, of course, but this chili is perfectly comforting, creamy without having dairy and spiced just right. Topped with a little corn and cilantro and you’ve got yourself a soulful white bean chicken chili soup fit for a chilly almost spring day.
- 3 cans white beans (I use a combo of northern white and cannellini beans)
- 4 cups chicken broth
- 3-4 cups diced grilled chicken (about 3 grilled chicken breasts)
- 1 onion, diced
- 2 jalapeño or red fresno peppers, seeded and finely diced
- 1 poblano pepper, seeded and finely diced
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoons chili powder
- ½-1 teaspoon salt (to taste - smoked salt is awesome in this if you have it)
- 1 cup frozen corn kernels
- ¼ cup fresh chopped cilantro
- In a blender, puree half of the beans with half of the broth.
- Add this puree plus all other ingredients in a crockpot and cook on high 3 (or more) hours to incorporate the flavors.
- Alternately, place ingredients in a stockpot and simmer 30 minutes.
- Serve hot with additional corn and cilantro as a garnish.
Perfect Pad Thai. I know, the title is a bit presumptuous especially for a Scandinavian-German girl never trained in Thai cooking. Nor do I have a Thai grandmother. That said, I just have this thing for a truly authentic pad Thai. Every Thai restaurant I ever go to […]
Why has it taken three weeks to recover from the holiday season?? I’m guessing it has something to do with a full two months of busy-ness leading to I-just-want-to-do-nothing syndrome. I’m still trying to catch my breath. The outdoor temperatures here in Minnesota were comparable to […]
My two daughters left to spend a week on my dad’s farm yesterday which is one of the things they have come to look forward to most during the summer as it’s become an annual trip for them. They will be hanging out with the goats, showing their crafts at the county fair that I grew up attending and just soaking up the farm experience making memories with their grandma and grandpa. Today is day number one without them around so I’m down to just me and my son at home during the day FOR AN ENTIRE WEEK. It’s like a vacation (almost)… so much more calm with just one kid in the house! Time to play catch up with a few home projects and recipe posts now that my garden building project is nearly finished too (future post on that coming!). While I was out sweating my buttooski off last week in the heat and humidity building the garden with my hubs, I didn’t cook anything that required the use of a stove/oven or anything that took more than 15 minutes of my time so this broccoli chicken salad was just the ticket to an easy meal.
We had grilled chicken leftover from the night before and I had just hit up the farmers market and found a great looking head of broccoli so a broccoli chicken salad was an easy and awesome combination of protein and veggie with a little tangy sweetness from the dried cranberries and homemade dressing. The dressing is very similar to the poppyseed dressing I posted a few weeks ago and also begins with homemade mayo. A little whisk of three ingredients is all this dressing needs to then be simply poured over a head of fresh broccoli florets, diced chicken (leftover directly from the fridge), celery bits, sunflower seeds (or pecans) and dried cranberries for a summery simple salad – no cooking required 🙂
- 1 head broccoli, cut into florets
- 2 stalks celery, diced
- 1½ cups diced chicken (use leftovers straight from the fridge for easy prep)
- ½ cup dried cranberries
- ¼ cup sunflower seeds (or pecans or walnuts)
- ¾ cup mayonnaise
- 2 teaspoons lemon juice
- 1 tablespoon honey
- Place all salad ingredients in a large salad bowl.
- Whisk the mayo, lemon juice and honey together.
- Pour dressing over salad and toss to coat. Serve chilled.
After many small moments of chaos last weekend, like the brakes not working properly on our moving truck (kind of a big deal), and then having the electricity taken out by a careless driver running into one of the poles and knocking down the transformer, we finally got moved in. Normally, […]