Today on DelmarvaLife –
Concern and confusion when it comes to COVID medication. Today, we talk about Remdesivir with Vice President of Clinical Integration at TidalHealth, Dr. James Trumble.
Deck the halls with energy-saving solutions. We learn ways to save this holiday season when we visit Delaware Municipal Electric Corporation.
Katie gets in some holiday shopping at Vernon Powell in Salisbury. See what she got for the DelmarvaLife team.
Are you a fan of walking barefoot? Maybe you’ve been wearing your shoes a wee bit tight. We stop by Thomas Podiatry and Associates to see what that could mean for your feet.
We’re off to the land of holly in our Throwback Thursday segment. “Secrets of the Eastern Shore” author, Jim Duffy, has the tale of the holly era on Delmarva.
Simmons Center Market, in Cambridge, is busting at the seams with Christmas. We stop by to see why this one-stop shop will have you covered for just about everything you need this holiday season.
Actress and Delaware native, Aubrey Plaza will be reading her new children’s book, “The Legend of the Christmas Witch,” at Brandywine Hundred Library December 15th. Click here for more information and to reserve a spot.
Everyone wants to feel a little special during the holiday season. An easy–and tasty–way to do that is to shake up Christmas dinner with our Lemon-Rosemary Roasted Cornish Hens! Once you roast up these tender hens, you can serve everyone their own perfectly-sized main dish! It’ll be the juiciest and most flavorful Christmas dinner the family has ever had.
What You’ll Need
- 1/2 cup white wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 4 (1-pound) Cornish game hens, thawed, if frozen
- Salt for sprinkling
- Black pepper for sprinkling
- 1 lemon, quartered
- 4 sprigs fresh rosemary
- 8 cloves garlic, slivered
What to Do
- Preheat oven to 375 degrees F. Place a wire rack in a large roasting pan; set aside.
- In a small bowl combine wine, chicken broth, and Dijon mustard; mix well. Set aside.
- Drizzle olive oil evenly over hens and rub to coat completely. Sprinkle with salt and black pepper. Place 1 lemon wedge and 1 rosemary sprig in the cavity of each hen. Place hens on the rack in roasting pan and spread garlic around hens.
- Pour half the wine mixture over the hens and roast 30 minutes. After 30 minutes, pour remaining wine mixture over the hens and roast an additional 30 to 35 additional minutes or until no pink remains and juices run clear.
- Arrange hens on a platter and serve with pan drippings and sliced lemon and rosemary.
Test Kitchen Tip
- For more holiday-perfect Cornish hen recipes, take a look at our Cornish Hens in Chianti Sauce or our Cornish Hens with Apricot Stuffing! Either recipe is sure to knock the socks off your dinner guests!
- Some of our favorite sides to complete this meal are these Cheesy Herbed Mashed Potatoes and this absolutely scrumptious Bacon & Cheddar Green Bean Casserole.
- We absolutely love this recipe! Tell us what you think the comments below!
