You can be Gluten-Free and have food allergies and still have a magnificent meal! Many people go out for dinner on Valentine’s Day. I actually prefer to eat at home where I can make a fabulous meal that is safe for me to eat at a fraction of the price we would pay at a restaurant.
We had a scrumptious Valentine’s Day Dinner last night. We had Cornish Game Hens, Asparagus and Brown Rice. Here is the recipe for anyone who is interested.
Cornish Game Hens
I prefer to buy fresh cornish game hens. I had to ask the meat department of our grocery store for them as they were not out on the shelves, and I did not want to buy frozen hens.
- Spray a casserole dish with cooking spray and put the hens in the dish on their breasts, with backs facing up.
- Rub the hens with olive oil
- Place hens on breasts and season with your favorite herbs.
- Turn hens onto their backs and do the same. Make sure you spread the seasoning onto the sides of the bird’s so that you cover their wings and legs with seasoning.
- For seasoning I used: a little seasoned salt, a little paprika and herbes de provence (which is a mixture of herbs that includes rosemary, oregano, basil and thyme).
- Cut up an onion and fill the cavities of the birds with the onion
- Bake at 350 degrees for approximately 1 hour and 15 minutes depending on your oven and the size of the hens.
Brown Rice – When the hens have approximately 45 minutes to go, start on the brown rice.
- Put a cup of rice into a pot
- Add in water to cover the rice approximately 1/2 inch.
- Boil the water, then set the stovetop to simmer.
- Cover the rice and simmer for about 40 minutes.
- Check frequently and add enough water if needed to prevent burning.
Start the asparagus approximately 10 minutes before the meal is ready.
- Wash and cut off ends of the asparagus.
- Fill a pan with enough water to cover the asparagus.
- Bring water to a boil and put the asparagus into the water.
- Cover the pan and cook on medium heat for approximately 5 minutes. Cook less for a more crunchy asparagus.
- Drain and serve plain or with a little butter or margarine to taste.
You can spoon the drippings from the juice of the hens and the olive oil onto the birds, the rice and the asparagus. So so delicious! I never eat the whole bird, so I am having the rest of it for lunch today. Can’t wait!