Lemon& Parsley Cornish Hens

I constantly see cornish hens at the grocery store and have wanted to make then for quite some time. Well, I finally made them and they turned out pretty damn good and tasty!

The hens were prepared with minimal effort and were enjoyed by myself and my guest.

Here's the recipe:

Ingredients:

2 cornish hens

salt

black pepper

(any other type of seasoning if you like)

bunch of thyme

bunch of parsley

2 lemons

Instructions:

Thaw your chicken to room temperature.

Preheat your oven to 450 degrees.

Loosen the skin from your chicken but do not totally separate it from the chicken.

Cut lemons in half. Place half a lemon and 2-3 sprigs of thyme in the cavity of each hen.

Place chopped parsley evenly under the skin of the chicken.

Squeeze juice of half a lemon over each hen.

Rub butter over hens and coat evenly.

Season with salt and black pepper.

Bake hens for 45-55 minutes until the skins are a golden brown.

Serve with your choice of side dish.

I served my Cornish Hens on a bed of spinach with wild rice and my fave fruit "chow". Happy eating!

Toodles,

        Takeisha

Sriracha Honey Lime Salmon

This is a different twist on making salmon that I think is interesting. It's a mix of very different flavors coming together but it works. Who knew that sriracha, honey and lime mixed together could taste heavenly!

Here's how to make this delicious meal.

Ingredients:

2 salmon fillets
2 tbsps honey
4 tbsps sriracha
1 tbsps olive oil
1/2 a lime
salt
black pepper
sesame seeds

Instructions:

First mix the sriracha, honey and juice of lime together in a bowl. Set aside.

Season salmon fillets with a little salt and black pepper.

Heat your grill to a medium temperature.

Brush olive oil on top part of salmon. Place top side down on grill. Cover and cook for about 5 minutes.

After salmon is cooked, remove from grill and and apply sriracha mixture on top side of salmon. Plate salmon and garnish with sesame seeds.

I paired my salmon with sautéed spinach and rice. Veggies only can be used as your choice of side dish or whatever your taste buds desire.

You can use salmon with or without the skin attached. I used skinless salmon for this recipe. The salmon was cooked on a stove top Lodge grill pan. A great tip is to tent the pan with foil while cooking so that your fish does not "dry-out".  Lime juice can be substituted if fresh lime is not available. The sprinkling of the sesame seeds is purely for aesthetic purposes but I think it's a lovely touch.

Adding this mixture to the salmon was a great medley of flavors. A sweet and spicy taste was achieved. I added extra sriracha as I prefer it to be more spicy. You can adjust the ingredients for the coating of the salmon to your specific taste preference.

This meal is very time efficient to make and does not require much effort. prep time is very minimal.
I hope you try to replicate this dish and find it as delicious as I do!

Toodles,

        Takeisha