Cornish Hens & French Toast Casserole

Cranberry Orange Glazed Cornish Hens

 Ingredients

2 Cornish Hens*
1/3 cup Kikkoman Soy Sauce
1/2 cup Fresh Tropicana Orange Juice*
1/3 cup Water
1 tbsp. Corn Starch
2 tbsp. Brown Sugar
1 cup Frozen Cranberries
1 White Onion 

Panko Crusted Roasted Potatoes:

3 Russet Potatoes washed and dried*
2 tbsp. Bertolli Olive Oil*
3/4 cup Kikkoman Panko Breadcrumbs
1 tsp Salt

Directions:  

Orange Glazed Cornish Hens:
Preheat the oven to 400F. Pat dry the Cornish hens, clean the inside, and generously sprinkle some salt inside and on them. Set aside. 
In a saucepan, pour Kikkoman soy sauce and orange juice. Mix the water and corn starch together and pour into the saucepan. 
Add brown sugar and cranberries. Bring to simmer and let cook until the cranberries start popping and the glaze thickens.
Slice the onion into thin rings and place them at the bottom of an oven safe dish. Place the Cornish hens on the onions and brush with the cranberry orange glaze. 
Roast in the oven for 30 minutes at 400F. Brush again with the glaze and roast for another 20 minutes. If the Cornish hens are browned, cover them with aluminum foil and roast so they do not burn. 
Check the Cornish hens using a thermometer. The thighs should register at 165F and the breast should register at 170F. 
If you have oven space, you can make the panko crusted roasted potatoes at the same time. 

 Panko Crusted Roasted Potatoes:

Preheat the oven to 400F. Line a baking sheet with aluminum foil and coat with nonstock spray. 
Cut the russet potatoes into chunks and place them in a bowl. 
Add in olive oil and stir until the potatoes are coated. 
Add in Kikkoman Panko breadcrumbs and toss to cover the potatoes. Transfer the potatoes to the baking sheet and roast in the oven for 25-30 minutes until soft on the inside and golden brown. 
Serve with cranberry orange glazed Cornish hens. 

Credit: Unicorns in the Kitchen
*In Flyer Dec 20-26

Triple Berry French Toast Casserole

Ingredients

16 oz French bread cut into 1-inch cubes
4 Aberdeen Poultry eggs*
1 cup almond milk or D Dutchmen regular milk
1 tsp vanilla extract
1 tbsp Rogers granulated sugar
3/4 tsp ground cinnamon
5 cups Snowcrest Perfectly Imperfect frozen berries blend*
1/2 cup Rogers granulated sugar
1/3 cup Sliced Trophy Almonds*
1/2 tsp ground cinnamon
1 tbsp cornstarch
1 tbsp Rogers granulated sugar 

Directions 

Preheat oven to 350F. Spray a 9x13 inch baking dish with cooking spray. set aside.
Place bread cubes in a large bowl.
In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended.
Pour egg mixture over the top of the bread cubes, stirring to coat. Let sit for 6 to 10 minutes, stirring occasionally.
In a medium bowl, combine frozen berries, 1/2 cup of sugar, cinnamon, and cornstarch. Stir to combine.
Pour berries into prepared baking dish.
Spoon bread over the top.
Sprinkle the top with 1 tablespoon of sugar.
Bake for 35 to 50 minutes or until golden brown.
Sprinkle with powdered sugar and top with fresh berries, and serve with whipped cream, or maple syrup.

 Credit: Mom on Time Out
*In Flyer Dec 20-26