Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Wednesday, January 7, 2009

Pomegranate Honey Cornish Game Hens

I wanted to make a special dinner for my monthly YaYa evening. It was my turn to hostess our Christmas get together, and although it had to be postponed last month due to weather - I still wanted our evening to be special. So, I found this recipe from the internet. I adjusted it very slightly, and it really turned out great. Everyone thoroughly enjoyed the meal. The recipe for the Mushroom Wild Rice is in the post below.


1 cup pomegranate juice
1/2 cup honey plus 3 Tablespoons
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
6 cloves garlic, smashed
3 game hens, split in half
Salt and pepper
Chopped, roasted pistachio nuts for garnish


Mix pomegranate juice, 1/2 cup honey, coriander, cinnamon, allspice, cayenne pepper, and garlic. Pour over Cornish game hens.

Marinate, covered, overnight or at least 8 hours in the refrigerator, turning occasionally. Drain hens, reserving marinade.

Simmer marinade, covered for 10 minutes; reserve. Season hens with salt and pepper. Bake at 450 degrees F, basting frequently with reserved marinade, until hens are just firm to the touch, about 25 minutes.

Remove from oven; let rest covered with a tea towel for 5 minutes. Brush each half with 1/2 tablespoon honey. Garnish with pomegranate seeds and chopped pistachios.

Yield: 6 servings

Mushroom Wild Rice

This was SO easy, and turned out really very tasty. I found it on the internet, I believe at the AllRecipes website. It calls for the rice to be cooked for 7 hours in a slow cooker. I opted to adjust it and cook on the stovetop. Delish and full of flavor.


2 1/4 cups water
1 (10.5 ounce) can condensed beef consomme, undiluted
1 (10.5 ounce) can condensed French onion soup, undiluted
3 (4 ounce) cans mushroom stems and pieces, drained
1/2 cup butter or margarine, melted
1 cup uncooked brown rice
1 cup uncooked wild rice **
** At my market I found a wild rice and rice medley. I used two cups of this instead of the called for 1 cup of brown and 1 cup of wild rice.


Melt the butter in a sauce pan that has a tight fitting lid. Add the rice and stir until combined.

Add the soups, water and mushrooms. Bring to a boil, reduce heat to simmer and cover.

Cook until the liquid evaporates - approximately 50 -60 minutes.
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