Hi, y'all! To celebrate the release of our SWEET & SAVORY COOKBOOK (on sale for 99¢ http://www.amazon.com/dp/B00K08SI3S/) I want to share a recipe for a dish in TRAPPED UNDER ICE. Just like this post, SWEET & SAVORY COOKBOOK has both recipes and excerpts from the novels they are inspired by! 
That's right, baby! I'm going to get you cooking on two different levels! A fun little twist to entertain you while you're waiting for that pot to boil! So, without further ado, I give you Chad and Beth's Rock Cornish Game Hens!

Excerpt ~

She hung her head for a minute, taking her hand from his momentarily to brush away tears. “It’s just, I can’t believe you did all of this for me. Flew me up here—” Her voice cracked. “This is so incredibly special to me. But you know, don’t you, I’d be happy just being with you at a fast food joint. Well, maybe not just any fast food joint, but an upscale fast food joint.”

He laughed, holding her hand up to his lips again as he said, “I know, Beth. Sometimes I just have an urge to show you, in some way, how much you mean to me.”

A tuxedoed waiter appeared out of nowhere with covered dishes of Rock Cornish game hens and wild rice.

TRAPPED UNDER ICE is currently free! Download it here:

Chad And Beth’s Orange Glazed Rock Cornish Game Hens

So now you, too, can eat Rock Cornish Game Hens with your fictional rock star!

(This isn't the picture from the recipe, just representative of the dish.)

6 Cornish hens, rinsed and patted dry

½ T. seasoning salt

1 T. lemon-pepper

1 T. poultry seasoning

1 T. basil

1 c. thawed orange juice concentrate

1 c. balsamic vinegar

6 T. olive oil, divided

2 tsp. dried rosemary or 8 stems fresh rosemary

Preheat oven to 425 degrees. Line 2 baking pans with foil. Set a baking rack in each pan. Spray with cooking spray. In a small bowl, stir together salt, pepper, poultry seasoning, and basil. In a second bowl combine orange juice, vinegar, and 4 T. olive oil. Place hens on racks and rub with remaining 2 T. olive oil. Rub in seasoning mix. Pour vinaigrette over hens. If using fresh rosemary, chop 8 stems. If using dried rosemary rub 2 tsp. between palms to release essence. Sprinkle over hens.

Cook for 15 minutes at 425 degrees, then lower temperature to 375 degrees and cook for approximately 30 minutes more or until thermometer inserted in thickest part reads 165 degrees and juices run clear. Remove the hens from ovens and loosely tent for ten minutes before serving.


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