Julie Bird’s Cornish Hens

Preheat oven to 450 degrees

Servings: 4-5


• 2 Cornish Hens

• 1 Lemon cut into quarters

• 4 springs of fresh organic Rosemary

• 4 sprigs of fresh organic Thyme

• 4 Tablespoons of sweet cream butter sliced

• 1/2 cup Unsalted Chicken Broth

• 1/2 cup Rose wine

• Extra Virgin Olive oil.

• 4 cloves of garlic

• 1 tablespoon of BBQ seasoning

• Twine

Cut garlic into quarters.

Cut the lemon into quarters

Rinse the Cornish hens off in cold water. Pat dry with a paper towel.

Take 2 slices of butter and slide it underneath the skin. Add 5-6 leaves each of rosemary and thyme under the skin. Put one quarter of the lemon, two garlic cloves, and sprig of fresh rosemary and thyme inside the cavity of the Cornish hen.

Coat the outside of the Cornish hen with 2 table spoons of olive oil. Season with salt and pepper. Sprinkle BBQ seasoning on top as a final touch.

Secure the legs with twine. There are multiple videos on YouTube on how to truss a chicken.

Place the hens on a rack of a roasting pan. Line the bottom of the roasting pan with aluminum foil. Roast for 25-30 minutes.

In a medium size bowl, squeeze the two other quarters of lemon into the bowl and combine chicken broth and rose wine, set aside.

Once the hens have cooked for 25 minutes, pour the liquid over the hens. Lower the heat on the oven to 350 and cook for another 35-40 minutes.

Bast the hens every 5 minutes with the juices at the bottom of the roasting pan. This will make the hens flavorful and preserve the juices.

Check the hens with a meat thermometer on the thickest part of the hen. It should read 165 degrees Fahrenheit.

Side dishes can be stuffing, garlic cheese mashed potatoes, baked potatoes, rice or vegetables.

Julie Bird’s Crispy Chicken

Julie Bird’s Crispy Chicken

Who’s ready for some chicken?

Preheat oven to 350

Serving Size: 3-4


  • 4 Chicken Thighs
  • 2 Eggs
  • 4 tablespoons of Honey BBQ
  • 2 tablespoons Minced Garlic
  • 1 cup Wheat Thins
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Black Ground Pepper
  • 1 tablespoon Salt
  • 1 teaspoon Cayenne Pepper

  1. In a medium size mixing bowl, beat two eggs. Add BBQ and mix.
  2. In another medium size mixing bowl, mix crushed Wheat Thins, Garlic Powder, Pepper, Salt, and Cayenne pepper.
  3. Place one chicken thigh at a time in the egg BBQ mixture. Flip chicken thighs until the chicken thigh has a nice glaze. Then place into the dry coating bowl and flip. Make sure the mixture is covering the whole chicken thigh. Repeat with all chicken thighs and place in a glass baking pan. Bake in the oven for 45 minutes.

Julie Bird’s Fiesta Rice Dinner

Cook time: 40 minutes

Servings: 3-4


  • 1/2 Yellow Pepper
  • 1/2 Red Pepper
  • 1/2 Orange Pepper
  • 1/2 Green Pepper
  • 1 Medium Yellow Onion
  • 3 tablespoons of Cajun Seasoning
  • 3 tablespoons of Fresh Minced Garlic
  • 2 tablespoons of Black Pepper
  • 3oz Hot Habanero Cheese
  • 3oz Gouda Cheese
  • 2 Medium Chicken Breasts
  • 1 Box Zatarains Cilantro Lime Rice Mix

Cook chicken breast and seasoned with Cajun seasoning, set aside.

Fry up all peppers and onions with garlic and pepper, put on low heat. While the veggies are frying…

Cook the box rice mix. With the last 5 minutes of rice cook time, add cheese and stir every minute. With a total of 5 minutes… until it makes the form of a risotto.

Add all ingredients to make a Julie Bird Fajita Rice Dinner. Enjoy with a margarita and Cheers!

Julie Bird’s Bloody Mary Roast

It’s a chilly and windy day in Saint Paul. The best Sunday requires comfort foods, family/friends, and relaxation. Get your comfy clothes on, grab a book or watch a movie and get the crockpot cooking!

Julie Bird’s Bloody Mary Beef Roast

5 hour cook time


  • 2-3lb Beef Round Sirloin Tip Roast
  • 6 Medium Klondike Goldust Potatoes – Cut into Large Chunks
  • 3 Medium Yellow Onions – Sliced
  • 6 Cloves of Garlic
  • 1/2lb Baby Carrots
  • 1 can Garlic Basil Diced Tomatoes
  • 1/4 cup Smoked BBQ Sauce
  • 5 tablespoon Worcestershire Sauce
  • 2 tablespoon Soy Sauce
  • 1 cup Mr & Mrs T Fiery Pepper Bloody Mary Mix
  • 1 cup water
  • 2 tablespoons Oregano Seasoning
  • 3 tablespoons Basil Seasoning
  • 3 tablespoons Ground Black Pepper
  • 2 teaspoons of Salt

Mix all the dry seasonings in a small bowl and set aside. In the crockpot mix all chopped potatoes, 2 sliced onions, 4 pressed garlic cloves, carrots, can of diced tomatoes, Worcestershire sauce, soy sauce, Bloody Mary mix, water, 1/2 of the seasoning mixture.

Rub the roast with the BBQ sauce and the remainder of pressed garlic. Sprinkle the other half of the seasoning mixture on the roast. Place the roast on top of the veggies in the crockpot. Add the last sliced onion on top of the roast.

Cook for 5 hours and enjoy!