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Posts Tagged ‘dinner’

Ingredients

  • 4 Cornish game hens
  • salt and pepper to taste
  • 1 lemon, quartered
  • 4 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • 24 cloves garlic
  • 1/3 cup white wine
  • 1/3 cup low-sodium chicken broth
  • 4 sprigs fresh rosemary, for garnish

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

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Kale, Bacon Pasta

We got kale in our winter shares and I wanted to do something different. So I googled kale and pasta and found a dish with Kale, Bacon and Pasta.  I made it according to the recipe – it was very tasty but next time I am going to add garlic and mushrooms.

 

1 lb Kale

8 strips of bacon – cut into pieces or use pancetta

1/2 onion minced

1 lb of dried pasta

2 garlic cloves

handle full of sliced mushrooms

1/2 cup of parmesan grated

 

Cook pasta according to directions. Dice bacon and cook over medium heat.  Remove bacon and saute in onions, mushrooms, and garlic in bacon fat.  Add kale till wilted. Add cooked pasta, toss and finish with parmesan.

 

4 servings

 

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