Monday, March 29, 2010

Asparagus Pastry

Our theme is Spring and I thought about asparagus. Actually I saw a picture of this recipe on the Pioneer Woman blog and I thought it was pretty.

Truth be told, I am not all that good at following a recipe, so here is my variation.

1 can Pillsbury crescent rolls
1 bundle of asparagus
Parmesan Cheese
Salt & Pepper

-Preheat the oven to 375 degrees
-Remove asparagus stalk
-Press crescent roll dough into 4 squares
-Place asparagus on top of dough
-Sprinkle a little Parmesan cheese, a little salt, and a little pepper
-Place in the over for 10-15 minutes and voila!
 Very pretty, very tasty.

Saturday, March 27, 2010

Orange-Glazed Cornish Hens

For our first "theme" we decided to make Spring dishes. I thought a citrus chicken would be perfect for Spring. I have always wanted to make Cornish hens and thought this would be a great time to try. I found a recipe online at a few days ago that sounded easy and delicious. I was right. They were easy and tasty.

Orange-Glazed Cornish Hens

1 cup finely chopped onion

1 cup finely chopped celery

1/2 cup sliced almonds

1/2 cup butter or margarine

3 cups cooked rice

4 teaspoons sugar

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 cup grated orange peel

4 (1 1/4 pound) Cornish game hens


1 cup orange juice

1/4 cup honey

1/4 cup vegetable oil

1 tablespoon grated orange peel


In a skillet, sauté the onion, celery and almonds in butter. Add rice, sugar, salt, thyme and orange peel; mix well. Loosely stuff hens. Place, breast side up, on a rack in a shallow baking pan. In a small bowl, combine glaze ingredients; spoon some over hens. Bake, uncovered, at 350 degrees F for 40 minutes. Cover and bake 40 minutes longer until juices run clear, brushing often with remaining glaze.

Here is the first step. I had my rice cooking while I sautéed the vegetables.

Added the rice, salt, sugar, and orange peel.

Here is the glaze. It doesn't look like much, but it sure tasted good.

Here are the hens stuffed, glazed, and ready to go in the oven.

Golden brown to perfection. They were so moist and juicy. Comments from my husband and brother-in-law included "delicious" and "that was good!"

Wednesday, March 24, 2010

The Beginning of Something Delicious

Welcome to Messy Aprons!

Messy Aprons is the brainchild of three food loving friends: Leslie, Lindsey, and Amanda. Around here you will find a smorgasbord of recipes, ideas, and plenty of laughs. Join us on this venture as we enlighten our culinary palettes, stick to our southern roots, and try not to gain weight.

Tie on your apron and let’s get messy!