Channeling Cara part deux

So a couple of weeks ago I was at the grocery store and saw a cute little two-pack of cornish hens. I thought they would make the perfect dinner without all the leftovers we usually get from roasting a whole chicken. Apparently I'm not the only one with this brilliant idea. The next day I was reading my "usual suspects" when what do I see? A cornish hen recipe from Cara. You know what they say about great minds.

This one was perfect for us as I made one and cut in in half creating the perfect portion. The other one is in the freezer waiting for inspiration......or till I have the time to try Cara's Morroccan version. I made a honey mustard sauce because I was too lazy to experiment and mustard sauce is always good and easy. Throw in some leftover green olives I had and voila - a star is born. The chicken was sweet because of the honey, spicy because of the mustard, and the olives gave it just that pinch of tart. yum!

Cornish Hens in Honey Mustard Sauce

1/8 cup red wine vinegar
1/4 tsp garlic powder
1/8 cup dijon mustard
1/8 cup honey
1/2 tsp dried oregano
1/2 tsp dried thyme
1/3 cup EVOO
2 Tbsp chopped green olives
1 Cornish hen

1) Whisk together vinegar, garlic powder, mustard, honey, oregano and thyme.
2) Slowly whisk in olive oil.
3) Stir in olives and season with salt and pepper.
4) Pour honey mustard sauce into Ziplock bag and add the cornish hen. Seal, shake, and refrigerate overnight.
5) Preheat oven to 375. Place hen on baking sheet and pour remaining marinade over the bird. Bake for 45 minutes.

Serves 2
Each serving has:

Calories		475.6
Total Fat		32.7 g
Cholesterol		108.7 mg
Sodium		1,101.0 mg
Potassium		396.8 mg
Total Carbohydrate		22.0 g
Protein		24.9 g