We had a good friend over for dinner tonight since her Fiance is out of town. I wanted something that was relatively simple to make, but that was a little less "everyday". I decided on Cornish game hens stuffed with lemon, onion, and garlic, with roasted rosemary potatoes and green beans with tomatoes and garlic. None of this came from a cookbook.
Oven Baked Cornish Game Hens:
4 game hens
1 sweet onion
1 bulb garlic
salt and pepper to taste
It's hard to take picture of raw poultry when you're preparing it, so I took this about 15 minutes into cooking, after I cleaned up.
Slice a lemon and an onion each into quarters. Peel several cloves of garlic.
Wash hens and place breast side down on a rack in a roasting pan.
Squeeze the lemon wedges over the hens. Stuff one lemon wedge into each hen, along with a quarter of the onion, and a couple cloves of garlic.
Brush olive oil on top of each hen.
Sprinkle each hen with ground salt, ground pepper, and dried (.or fresh) rosemary
Cover with aluminum foil. Bake at 400 degrees. for 30 minutes.
After 30 minutes, remove foil. Continue cooking, allowing the skin to brown, until juices run clear.
Green Beans with Tomatoes and Garlic:
whole green beans- I used Traders Joes organic frozen green beans
1/2 pint grape tomatoes, halved
2 cloves garlic, minced
teaspoon dried Thyme
teaspoon dried Rosemary. (In the summer I prefer to use fresh herbs)
Tablespoon Olive Oil.
Preheat oil in pan, add minced garlic, thyme, and rosemary and cook for about 30 seconds.
Add green beans, turn down the heat, and cover. Let cook until the beans thaw and are hot. If using fresh green beans (I do in the summertime when they are available) boil them to al dente then add to the pan.
Add about a teaspoon more oil if the pan is dry, and add tomatoes.
Cook until tomatoes are soft.
We served it with roasted red potatoes and rolls. For wine we paired it with a nice Reisling.