Days it has taken me to actually sit down and write this post. As it is I’m typing one handed while B sleeps in my arms as he yet again refuses to sleep anywhere else, and I need him to sleep…
I went to visit my parents at the tip of the cape this past weekend in anticipation of another monster snowstorm (yay another one predicted for tomorrow…) so that we could sled down their amazing driveway (and see them of course).
I’m fortunate that my parents are great cooks. My moms ability to make nothing into something would make McGyver excited and my dads grasp at Julia Childs era cooking is amazing. So we ate a ton of great meals, one of which I’m making tonight (Matzoh Ball Soup) and one of which I must tell you about because of the simplicity, the fondness Z had of it and just how freaking delicious it was.
My mom had purchased a couple of Cornish hens and decided to dress them simply, with peas and sweet potatoes to round out the meal. It’s easy. healthy and fabulous.
This is what you’ll need; (Serves 4)
2 Cornish hens
2 tbsp. olive oil
4 tbsp. roughly chopped fresh dill
salt and pepper to taste
Preheat oven to 350 F
Pepper, then salt you chicken. Squeeze a half a lemon on each chicken and place inside breast cavity. Top with dill and olive oil. Bake for 1 hour or until when you poke the leg the juices run clear.
Remove from oven and set to broil. Broil for 5 minutes. This crisps the skin but keeps the meat nice and juicy.
Serve with baked sweet potatoes and peas.
How easy is that?