Sunday, April 11, 2010

Follower Sunday: Thank You Readership! Roasted Crock-Pot Lemon Almond Cornish Hens

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is Roasted Lemon Almond Cornish Hens!


  1. 3 Lemons
  2. 3 Cornish hens, thawed
  3. 2 tablespoons butter, melted
  4. 4 cloves garlic, minced and divided
  5. 4 teaspoons fresh minced thyme, minced and divided
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon ground black pepper
  8. 1/2 cup sliced almonds, toasted and divided


  1. Slice 1 lemon; place 2-3 lemon slices in each hen cavity.  Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity.  Place hens in stoneware.
  2. Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and pepper; drizzle over hens.  Sprinkle with 1/4 cup sliced almonds.
  3. Cover and cook on LOWA 8 to 10 hours (HIGH 4 to 6 hours).  Arrange cooked hens on serving platter.  Serve with remaining lemon.  Garnish hens with remaining lemon slices and remaining almonds.

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