Sunday night Cornish hens

I love this dish because it’s quick and easy and looks fancy – fancy enough for a Sunday night dinner! The bold flavors are imparted from the mustard and teriyaki – flavorful components in of themselves, along with the onions and lemons just sliced. So no washing and chopping of fresh herbs makes it a quick fix! My mustard is a hot and sweet combo. I will post that recipe in the next few days. It’s nice to always have some on hand as it keeps well in the refrigerator. In the meantime, you can use Dijon or Nance’s.

MUSTARD TERIYAKI CORNISH HENS
2 Cornish hens
Olive oil
2 large onions – sliced in 1/4’ thick slices
1 1/2 lemons – sliced in 1/8” slices
4 rounded tsps. of Mary’s mustard – recipe to come, or use Dijon or Nance’s
1.25 tsps. dried rosemary, crumbled
1/3 cup teriyaki sauce

Preheat oven to 375 degrees. Wash and dry the Cornish hens. Cut off all visible fat and butt piece and then cut down the back portion to separate the 2 breasts to make 2 distinct halves. You should have 4 halves. Rub olive oil in a thin film on a rimmed baking sheet. Alternate slices of lemons and onions to form a large rectangle. Lay the Cornish hens halves on top and put a rounded teaspoon of mustard on each one and spread all over the skinned surface with a brush or knife, Sprinkle dried rosemary over all and then brush with the teriyaki sauce. Bake at 375 degrees for 25 -30 minutes. Baste at least twice, starting at 15 minutes. Your instant read thermometer should read 150 – 155. Let them rest on a platter for at least 10 minutes before serving. The lemon and the onions will give their juices along with the hens to make a wonderful mixture. You can even eat the roasted lemons with the hens, skin and all – like a fresh, preserved lemon!