Stuffed Rock Cornish Hens

​When I came across this recipe, I thought this sounds really nice. When looking at the options, I didn’t have much. You can always use turkey bacon to save some fat and also not eating the skin will help. Other than that, the veggies and rolls are not a problem. 

We decided to just make it as is since we never experimented with Cornish hens. We  were happy with the moist juicy flavor it brought. We would make this again.

Our version of succotash is green beans, corn, peas and diced tomatoes and stewed sliced tomatoes. I added our favorite seasoning, onion powder, garlic powder, salt, pepper, Italian seasoning and vegetable seasonings. We don’t like Lima beans so we just went with what we liked and it turned out great. I have never made this before so I wasn’t sure if it would turn out. 

For the kids:  

I deboned the Cornish hand and placed it on the plate with their bacon and my version of succotash.  They ate it and said it was pretty good.

I was really surprised on how well everything turned out. I got busy with the kids and doing something for Mike so I burned the brown and serve rolls. Surprisingly Mike said he preferred it that way and proceeded to eat three of them. Well, I didn’t like them. The kids say they wanted to try. The older kids told me they liked theirs. 

On to the French apple pie. It was kind of strange to use butterscotch pieces in it, but it really turned out nice. I had a different flavor and kind of gave it a richness to the apple pie that sometimes is missing. I’m not sure I would make apple pie this way again, but it did give me something to try. 

Overall, this recipe was really nice. I did skip a couple things. I skipped the molded cranberry salad and the actual succotash from 1971. I didn’t have time to do the molded cranberry salad or I would’ve maybe tried it. I’m going to try it later on with a different dinner. 

The best part about this recipe is the back page. It gave a little summary of when you put the Cornish hen and the apple pie in the oven. When to take the aluminum strip off from the pie, when you put the brown and serve rolls in and when to start the succotash. That way within an hour, you can have everything done.

Even with three kids interrupting, the internet guy putting in a new line in the kitchen, and answering questions about work, it came off without many problems. 

Now that I’ve done this once, I’ll be able to do it again faster. And I might even try the Jell-O mold. 

So my question to you is:

Could I have done better in making this a healthier dinner? 

What would you do?

Here’s the recipe card and Mike’s taste test.