For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Another whole chicken recipe I like to prepare may not be a chicken at all. Well, I'm sure it is, but they're certainly priced different. A Cornish game hen makes a wonderful single-serving meal. And if prepared right, can be a lot tastier than the average chicken. There's something about the young age and small size that makes the meat a lot more flavorful. I'm sure it really is a chicken with just a fancy name. I only know how to cook; I leave the naming to the grocery stores.

Whatever you want to call them, Cornish game hens stuffed with chorizo and cornbread is a meal for the ages. It's like a super miniature Thanksgiving. My favorite part about this meal is that a little goes a long way. Even though the game hens can be a bit pricy, it's an unspoken rule that there's only one per person. So, you don't have to buy a lot of ingredients to make the stuffing. Each bird is filled up with about 1 cup of stuffing mix.

Chorizo and Cornbread Stuffed Game Hens

If you can't find game hens, then just pick up some small chickens. Well, you know what I mean. For game hens I do one per person, if you're getting regular chickens, maybe you'll go 1/2 a chicken per person. After you grab the chickens, get a box of cornbread mix, a pack of chorizo sausage (1lb), a red onion, some garlic, and a jalapeño pepper, a can of chicken stock, a couple lemons and some olive oil. Salt and pepper are must-haves. Make sure to grab some if your cupboard is bare.

To make the stuffing, prepare the cornbread as directed. After it's done, you can set it aside to cool down. Next, brown the chorizo off in a pan with 1 diced onion and 4 cloves of diced garlic. Make sure you keep the sausage pieces relatively small, and don't worry about draining the grease. After the sausage is just about fully cooked, chop up the jalapeño pepper and place it in the mixture. You'll want to add some salt and pepper at this point. While that's finishing, crumble your cornbread up in a bowl. When the sausage mix is done, dump that right in the stuffing mix and toss around. When it's cool enough to the touch, add about 1/2 can of chicken stock. We want this mixture moist, kind of like you're making meatballs.

Let this cool down and put it in the fridge for about an hour. When stuffing anything, you must make sure not to contaminate your food. Putting hot stuffing into a bird can cause bacteria to set in. Make sure the stuffing is cool before putting it in the birds. When you're ready to stuff, just make a ball, about the size of an actually baseball, and fill the inner cavity of the birds. I wouldn't worry about this stuffing falling out, we're not going to be twisting and turning the birds a lot. Rub your birds down with salt, pepper and some olive oil.

Cut your grill to medium heat and take your birds out. Place them breast side down for about 10 minutes just to get some good color on them. When you turn them around, cut your grill to medium-low and close the lid. These should cook for about an hour uninterrupted. If you think the grill's too hot, you can always check on them. Otherwise, just let them cook. To serve, just squeeze some lemon juice on the birds and dig in!

The Grilling Coach Richard's website is a recommended source for anything and everything you want to know about grilling. You can find all the information you need at: TheGrillingCoach.com

Article Source: EzineArticles.com

Web recipes-on-the-net.com

4 Tasty Grilled Pork Chop Recipes For Summer Barbecues by Shelly Hill
10 Simple Guidelines For Grilling Perfect Tasty Vegetables Outdoors by Stephen Kember
Baked Potato On A BBQ Grill - An Amazingly Delicious Meal by Darlyn Burkle
Coffee Marinated Ribs Recipe For the Oven and Grill by Mark Hester
Cooking Below the Blue Sky by Benedict Yossarian
Firecracker Lobster Cooked on the Grill by Richard Calvin Myers
Grilled Chicken Breasts and Grilled Potato Medley by Dale Klessig
Grilled Cornish Hen That Will Melt in Your Mouth by Richard Calvin Myers
Grilled Crab Cake Burgers by Billy Bristol
Grilled Hangar Steak With Roasted Shallot Port Demi Glace Recipe by Shelley Pogue
Grilled Pineapple - The Perfect End to Your Barbecue by Scott Carey
Grilled Pizza by Tim Sousa
Grilled Pork Loin Recipe and 2 More Delicious Grill Recipes by Lucille Green
Grilled Pork With Apricot Mustard Glaze Recipe by Tracy Falbe
Grilled Shrimp Kabobs by Mary Ann Allen
Grilling and Food Safety Tips to Prevent a Grilling Disaster by Billy Bristol
Grilling Beyond Hot Dogs and Hamburgers - Gourmet Foods You Can Make at Home by M. Stein
Grilling Fish - A Foolproof Guide From Start to Finish by Billy Bristol
Grilling Planks and the Pleasures of Planking by Billy Bristol
Grilling Shish Kabobs in the Backyard by Richard Calvin Myers
Grilling The Perfect Steak by Aaron Ralston
How Long to Cook Pork Chops on the Grill by Mary Ann Allen
How to Barbecue Vegetables and Have Great Results! by Jean-Louis Vosgien
How to Cook Grilled Tuna by Sarah Sandori
How To Grill A Great Steak - A Three Step Process by Nathan Pennington
How to Make the Best Marinated Grilled Shrimp by Beth Brawn
Indirect Grilling Methods Create Great Barbecue Eats by Billy Bristol
It's Grilling Time! by Karen M Ciancio
Lakeside Grill - Easy Dinner Recipes and Dinner Ideas For Family Fun by Julie Languille
Outdoor Grill Cooking Recipes - Prepare Only the Best by Lucille Green
Peach Smoked Pork Butt on the Grill by Richard Calvin Myers
Quick and Easy Steps For Grilling Perfect Corn on the Cob by Mark Hester
Tasty Grilled Venison Tenderloins by Richard Calvin Myers
The Basics of BBQ Grilling - From Start to Finish by Billy Bristol
The Ultimate Cheeseburger on a Grill by Richard Calvin Myers
Two Techniques to Grill Whole Chicken by Paul Yates

< Back to Grilled Recipes