It's All About the Cookin'

It's no secret I LOVE to cook! Us southern ladies know our men love some good cookin', so I am always on the hunt for new awesome recipes. I know how hard it can be to not run out of ideas at some point,so I thought I would share a new recipe that I have tried and found to be delicious with you each week. Below is a recipe from the FAMOUS Louisiana restaurant, Prejean's in Lafayette. I have altered it to my taste and meal size...2-3 cornish hens. This will actually serve anywhere from 4-6 people if hens are cut in half. What hens I don't half, I freeze for another night when I don't want to cook. :0) I hope you enjoy my recipes and make sure to lick your fingers and savor every bite!

Glazed Cornish Hens

HENS

2-3 Cornish hens

1 TBS. of salt

1 tsp. of cayenne pepper

1/8 C. of sugar

1 tsp. black pepper

3/4 C. of syrup ( I use biscuit syrup, dark karo and molasses broken into 1/4 C. each)

1/8 C. of water

*Mix salt, cayenne, sugar,and black pepper. Rub hens with seasoning inside and out; use all of the seasoning!

*Put hens into gallon size ziplock bags (2 can fit in one bag). Combine syrup and water to make marinade. Pour marinade into bags over hens. Squeeze out as much air as you can from the bag and seal. Marinate hens for 2 hours at room temp. Turn hens every 15 mins. ( I turn when I think about it...lol)

*Now make the stuffing...

STUFFING

1/2 C. of butter

1/8 C. finely diced onions

1/8 C. finely diced celery ( I sub with a little sage since Chad doesn't like celery)

1 TBS. dried parsley

1/2 tsp. salt

1/2 tsp. garlic powder

1/8 C. chicken broth or bouillon

2 C. baked and crumbled cornbread ( I make white cornbread and use buttermilk in mine.)

2/3 C. Water

* In a small saucepan over high heat, melt butter. Add onion, celery,parsley, salt, and garlic powder. Saute' until soft. Add water and chicken broth and stir well. Bring to a boil and remove from heat.

* Mix in cornbread to make a sticky consistent stuffing. Chill mixture in refrigerator for 45 minutes or until cold and firm.

* Preheat oven to 375 degrees.

*Drain hens, reserving marinade. Stuff marinaded hens and place in a greased baking pan ( I use a ceramic dish). Pour reserved marinade over hens.

* Bake ,covered for 45 minutes, basting every 15 minutes. Uncover and bake 15 minutes longer or until golden brown on the outside.

I serve it with wild rice, but Prejean's suggest grilled veggies and a rice pilaf.