Asian Glazed Cornish Game Hens with Cantaloupe Salad

IMG_0929Originally I found a version of this recipe in a magazine, and what really drew my interest was how easy it looked. For years I had been under the impression that cooking game hens was a lengthy process. I was delighted to discover that game hens can be found frozen in most grocery stores, usually for a cheap price. These glazed hens are delicious and can be easily made on a weeknight. I do recommend having butchers twine on hand in the kitchen, as well as purchasing your hens the day before so that they can defrost in the fridge overnight. Please enjoy these spicy, tangy, sweet and delicious hens!

Prep Time: Cook Time: Level: Serves:
25 min 40 min-60 min Intermediate 4


  • 2 Cornish game hens, roughly 1 ½ lbs each, thawed
  • 3 tablespoons fresh lime juice
  • 3 tablespoons dark brown sugar
  • 3 tablespoons extra-virgin olive oil
  • 2-3 tablespoons Asian chili sauce (Sambal Oelek brand can be found in most grocery stores)
  • ½ small cantaloupe
  • 1 shallot
  • 1 cucumber
  • Kosher salt and ground black pepper


  1. Pre-heat oven to 500°. Thoroughly rinse off hens in cold water then pat dry. Season the hens all over with salt and pepper then truss with butchers twine. (If you need help trussing there are some great videos available on YouTube)
  2. Place hens in a roasting pan and roast in the oven for 15 minutes.
  3. While the hens are roasting, whisk the chili sauce, lime juice, brown sugar, olive oil and 2 teaspoons salt together. Set half on this chili mixture aside in a bowl to use on the salad.
  4. Baste hens with the remaining chili mixture, and then continue to cook until the hens register at 160° on a meat thermometer inserted into the thickest part of the thigh, which should take 20-30 more minutes.
  5. While hens cook, peel and thinly slice shallot and the cantaloupe.  Peel, seed and thinly slice the cucumber. Combine the cucumber, cantaloupe, shallot and toss with the remaining half of the chili mixture dressing.
  6. Once the hens are done, use kitchen shears to cut the twine and serve the hens with the salad, drizzle any juices from the roasting pan over the hens and salad as a finishing touch.
  7. Enjoy!

Carrot and Pineapple Salad

Photo taken by Nicole Ramos

There are certain salads that stand out in memory, not just as healthy dishes, but also as culinary delights. This is now one of my all-time favorite salads, and it is thanks to my mom, that I can now share it with you! It is light, sweet and bursting with flavor in every bite, plus is a great dish for spring and summer. If you are tired of eating the same kinds of salads all the time, this is a cheap, easy and delicious alternative!


4 carrots

1 pineapple

3 limes, juiced and zest of 1

1 Tbsp basil chiffonade

½ tsp ground black peppercorns

1 Tbsp mint chiffonade

1 Tbsp chives snipped


  1. Shred carrots using a hand grater or food processor. Peel and core pineapple then dice into ½ inch chunks.
  2. Cut mint and basil into chiffonade (long thin strips). Note: I like it stack the leaves, roll together then slice into thin strips. Chop chives
  3. Juice limes (throw out seeds), keep zest from 1 lime
  4. Mix all ingredients together well and let sit for 10 minutes. Chill and serve cold. Serves 8

Note: This recipe is originally from the Pritikin Longevity Center and Spa.

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