Most of my dishes are smash hits or glaring failures. A couple of new chicken dishes have made it into the rotation. The first is Lemon Garlic Cornish hens. I made this for my mom last weekend with wild rice, broccoli and asparagus.
Lemon Garlic Cornish Hens
2 Cornish Hens
4 gloves of garlic
2 tbs Italian Seasoning
Juice from 1 and a half lemons
A splash of hot sauce
Clean the hens discard the innards (or toss them in some flour and fry them for a quick snack while the birds are marinating) and place them in a glass baking dish. Chop 1 garlic clove into large pieces. Place the pieces under the skin of the hens. Mince the 3 remaining garlic cloves. Squeeze the juice from the lemons, strain to remove seeds and pulp. Mix the minced garlic, hot sauce and lemon juice then pour over the chicken. Place a lemon half into each hen cavity. Sprinkle the italian seasoning over both hens. Refrigerate for 2 hours. Place in oven at 350 for about 1 hour.
The next happened by accident. I got a lot of good ideas as I went on. Reese's Chicken Lo Mein. I had bok choi and didn't know what to do with it.
Reese's Chicken Lo Mein
1 lb of chicken breast
4 tablespoons of soy sauce
1 bunch of baby bok choi
2 teaspoons of red chili pepper sauce
1 tablespoon of ginger
1 tablespoon of sesame seeds
1 package of ramen noodles
Chop the chicken into bite size pieces. Mix the soy sauce, chili pepper sauce, ginger, and sesame seeds in a plastic container. Add the chicken and marinate for at least 2 hours. Heat a pan or wok with olive oil. Cook chicken thoroughly. Cook ramen noodles according to package directions while chicken is cooking. Add bok choi to cooked chicken and cover until wilted. Add Ramen noodles to the chicken and bok choi, cook for a couple of more minutes.
Thursday, September 11, 2008
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