Kickin’ it with Kenny: Holiday Entrees

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The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Cornish Hens with Apple-Cranberry Rice Stuffing

Serves 4

Ingredients

For the Stuffing:

• 2 Tbsp. Heinen’s Unsalted Butter
• 1/4 cup onion, chopped
• 1/4 cup celery, chopped
• 1/3 cup pecans, coarsely chopped
• 1 Tbsp. fresh sage, chopped
• 2 tsp. fresh thyme, chopped
• 1 1/2 cups Heinen’s Long Grain Brown & Wild Rice, cooked
• 1/2 cup peeled, diced Fuji apples (1/4-inch dice, about 1/2 of a large apple)
• 1/2 cup dried cranberries, sweetened
• 3 Tbsp. flat-leaf parsley, chopped
• Kosher Salt
• Pepper
• Splash of Apple Cider

For the Glaze:

• 1 cup Apple Cider
• 2 Tbsp. Heinen’s Pure Maple Syrup
• 1 tsp. Heinen’s Dijon Mustard
• A pinch of Heinen’s Organic Ground Cinnamon

For the Hens:

• 4 Cornish Hens (1.5 – 1/75 lbs. each)
• 2 Tbsp. Heinen’s Unsalted Butter, melted
• Kosher Salt
• Pepper

Instructions

For the Stuffing:

1. Melt butter in a skillet until foaming subsides.
2. Add onions and celery and cook until softened, about 5 minutes.
3. Add pecans, sage, thyme and 1/4 tsp. each kosher salt and pepper.
4. Cook for about 3 minutes, until pecans are fragrant.
5. Deglaze the pan with a small splash of cider. Scrape any brown bits from the bottom.
6. Remove from heat and stir in cooked rice, apples, cranberries and parsley. Season to taste with additional salt and pepper.
7. Set aside.

For the Glaze:

1. Combine the apple cider and maple syrup in a pot. Bring to a boil, then reduce heat to maintain a steady bubble.
2. Simmer until mixture is syrup-like and reduced to about 1/3 – 1/2 cup (approximately 15 minutes).
3. Whisk in Dijon and cinnamon until smooth.
4. Set aside.

To Stuff and Roast the Hens:

1. Remove hens from the refrigerator about 30 minutes prior to roasting. Remove giblets, rinse hens and pat dry with a paper towel.
2. Preheat oven to 425°F. Place a roasting rack inside of a foil-lined pan or a rimmed baking sheet. Spray roasting rack with cooking spray.
3. Lightly season the cavities of the hens with salt and pepper. Loosely spoon about 1/2 cup of stuffing into each hen.
4. Tie the legs closed with kitchen twine and tuck the wings under the birds.
5. Arrange the hens in the pan with enough space between them for air to circulate.
6. Brush the tops and sides of each hen with melted butter and season with salt and pepper.
7. Roast for 20 minutes and reduce oven temperature to 375°F. Continue roasting for an additional 40-50 minutes.
8. During the last 30 minutes, lightly brush the hens with the glaze every 10 minutes. If the hens start to brown too quickly, you can shield them with a piece of foil.
9. Let hens rest for 10 minutes before serving.

Petite Beef Wellington

Serves 8

Ingredients

• 1-2 lb. beef tenderloin, cut into eight, 1-inch thick slices
• 2 Tbsp. Heinen’s Olive Oil
• 2 Tbsp. Heinen’s Butter
• 1/2 cup shallots, finely chopped
• 3 Portobello Mushroom Caps, stemmed and sliced (approx. 3 1/2 cups)
• 1/2 cup fresh thyme, oregano, basil and/or parsley, chopped
• 1 – 17.3 oz. package puff pastry sheets (2 sheets), thawed
• 1/4 cup Heinen’s Dijon Mustard
• 16 slices prosciutto, thinly sliced
• 2 Heinen’s Eggs, beaten
• Kosher Salt
• Pepper

Instructions

1. Preheat oven to 450°F. Line an extra large baking sheet with foil.
2. Season both sides of beef with salt and pepper.
3. In an extra large skillet, heat 1 Tbsp. oil over medium-high heat.
4. Add half the fillets. Cook each side for 1 minute or until browned (they will not be cooked through). Remove and repeat for the four remaining fillets and 1 additional Tbsp. of oil.
5. In the same skillet, heat butter over medium. Add shallots; cook and stir for about 3 minutes.
6. Add the mushrooms and cook and stir for about 8 to 10 minutes or until tender and browned and the liquid has evaporated.
7. Remove from the heat and stir in the herbs.
8. Season with 1/4 tsp. each salt and pepper. Let cool slightly.
9. Cut each pastry sheet into quarters. On a lightly floured surface, roll each quarter to an 8-inch square.
10. Spread mustard in a 4-inch area in the center of each square.
11. Divide the mushroom mixture evenly between the squares, on top of the mustard.
12. Wrap each fillet with two slices of prosciutto.
13. Place the fillets onto the mushroom mixture.
14. Brush edges of the pastry with beaten eggs. Bring corners of the puff pastry up and over the fillets, pinching edges to seal.
15. Place seam-side-down on the baking sheet.
16. Brush the surface of each Wellington with beaten eggs.
17. With a fork, score a decorative design onto the surface of the puff pastry.
18. Bake 14-16 minutes, or until golden and a thermometer reads 135°F. Let stand for 5 minutes before serving. (The temperature will raise to 145°F.)

Seafood Coquille St. Jaques

Serves 4

Ingredients

• 1 lb. Bay Scallops, raw
• 1 lb. Shrimp, raw, peeled and deveined (found in Heinen’s Frozen Seafood Case)
• 12 oz. mushrooms, sliced
• 1 cup white wine
• 1 small onion, chopped
• 1 Tbsp. parsley, chopped
• 2 Tbsp. lemon juice
• 1/4 cup + 1 Tbsp. Heinen’s Butter
• 6 Tbsp. all purpose flour
• 1 cup Heinen’s Half & Half
• 1/3 cup Gruyere Cheese, grated
• 1 cup Heinen’s Plain Panko Breadcrumbs

Instructions

1. In a large pan, combine scallops, shrimp, mushrooms, wine, onion, parsley, lemon juice and a pinch of salt. Bring to a boil and simmer for 5 minutes. (Do not overcook!)
2. Transfer to a strainer set over a pot to reserve 1 cup of the cooking liquid.
3. In the pan, melt 1/4 cup of butter, add flour and mix well. Pour in the reserved liquid and the cream and cook, whisking for abut 3 minutes or until boiling and thick.
4. Remove from the heat and add cheese, stirring until melted.
5. Add seafood mixture and mix well.
6. Transfer to 4 small baking dishes.
7. In a bowl, melt 1 Tbsp. butter. Once melted, add panko and mix well. Sprinkle panko over each dish.
8. Cook under broiler for about 2-3 minutes or until golden brown and bubbling.

Interested in making these recipes? Order the ingredients online for Curbside Grocery Pickup or Delivery.