Baked Cornish Hens with
Muirhead
Apricot Jalapeno Jelly
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2 Cornish hens, fresh or thawed
1 jar Muirhead Apricot Jalapeno Jelly
1 lb asparagus, fresh
2 tbsp olive oil
1 bag spinach, fresh
1 lemon, zested and juiced
1 cup quinoa, uncooked
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Preheat oven to 350° F. Clean and rinse Cornish hens. Place Cornish hens on a metal rack in a baking pan. Spoon and spread Muirhead Apricot Jalapeno Jelly underneath the skin and brush on top of the skin. Cover Cornish hens with aluminum foil. Bake covered for 30 minutes. Uncover and bake an additional 35 to 45 minutes or until Cornish hens are dark and golden. Remove Cornish hens from pan and set on a serving plate. Drain pan drippings from bottom of the pan and strain through a sieve to use as a sauce.
Clean asparagus and cut stalks into thirds. Sauté in pan with olive oil.
Clean spinach. Sauté with lemon juice and lemon zest.
Cook 1 cup of quinoa per package directions.
Serve Cornish hens, asparagus, spinach, and quinoa with the sauce.
Serves 2-3.
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| Stokes – 2007 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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