Maple-Glazed Acorn Squash

Sides | October 16, 2014 | By

Maple-Glazed Acorn Squash
Serves 2
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Ingredients
  1. 1 medium acorn squash, halved
  2. 1-1/2 cups water
  3. 1/4 cup maple syrup
  4. 2 tablespoons raw honey
  5. 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoon ground ginger
  7. 1/4 teaspoon salt
Instructions
  1. Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, at 45 minutes.
  2. Drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through.
Hearth and Honey http://hearthandhoney.com/

Turkey Tenderloins

Main dish | October 16, 2014 | By

Turkey Tenderloins
Serves 2
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Ingredients
  1. 2 turkey breast tenderloins
  2. 1/4 cup white wine or chicken broth
  3. 1 tablespoon ghee or grass fed butter, melted
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon dried tarragon
  6. 1/4 teaspoon paprika
  7. 1/2 cup sliced fresh mushrooms
Instructions
  1. Place turkey in an 11-in. x 7-in. baking dish coated with cooking spray. In a small bowl, combine the wine, butter, salt, tarragon and paprika. Spoon over turkey. Arrange mushrooms around tenderloins.
  2. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°, basting occasionally with pan drippings. Let stand 5 minutes before slicing. Serve with remaining pan drippings.
Hearth and Honey http://hearthandhoney.com/

Mahogany-Glazed Cornish Hen

Main dish | October 13, 2014 | By

Mahogany-Glazed Cornish Hen
Serves 2
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Ingredients
  1. 1 Cornish game hen, split lengthwise
  2. 1 tablespoon ghee or grass fed butter
  3. 1/2 teaspoon minced fresh ginger root
  4. 1/2 teaspoon grated orange peel
  5. 2 tablespoons apricot preserves
  6. 1 tablespoon balsamic vinegar
  7. 1 tablespoon coconut aminos or reduced-sodium soy sauce
  8. 2 teaspoons Dijon mustard
  9. 1/4 teaspoon salt
  10. 1/8 teaspoon pepper
  11. 1 to 1-1/2 cups chicken broth, divided
Instructions
  1. Preheat oven to 450°. Place hen in a greased shallow roasting pan, skin side up. Combine butter, ginger and orange peel; rub under skin.
  2. In a small bowl, whisk preserves, vinegar, soy sauce and mustard. Reserve half of the mixture for basting. Spoon remaining mixture over hen; sprinkle with salt and pepper. Pour 1/2 cup chicken broth into pan.
  3. Roast 20-25 minutes or until a thermometer inserted in thigh reads 180°, adding broth to pan as necessary and basting with remaining glaze halfway through cooking. Serve with pan juices.
Hearth and Honey http://hearthandhoney.com/