This #PowerfulFusionClean shop has been compensated by #CollectiveBias, Inc. and its advertiser. As always, my kitchen cleaning and Colgate-Palmolive opinions are my own.
Ahhhh…to know food is to relish the kitchen life! It is also to know dishes for days. So read on to see why I don’t shudder with fear using my favorite glass dishes in the oven with cooking oils any more. All thanks in part to a new and powerful fusion clean.
Because ya’ll, I hate doing dishes. Like loathe. Like pass-the-paper-plates and please-don’t-judge-me kind of disdain. But…to cook is to clean unfortunately. And paper plates won’t help me in an oven.
However, I got the joyful chance to try out the new Palmolive® Fusion Clean™ dish liquid these past few weeks. Taking a hop, skip, and jump I found both new formulas (Lime and Grapefruit) while shopping at Kroger. And I have been pleasantly surprised that it’s gone above and beyond to spotlessly clean my dishes. This even for an oily, 24 hour baked on mess in cold water. Because that’s the real test right?
But I’m getting ahead of myself. First, there was my favorite one-pan roasted cornish hen and red potatoes recipe. I love whipping these roasting chickens up in a variety of ways. In this case, while the weather has dipped, it’s still summer. And who wants to hang out in a hot kitchen for 1-1/2 hours basting a chicken? Not me, says I.
So I began by preheating the oven to 350° degrees. Then grabbing my favorite baking dish, I scattered 3/4 of a medium sized sweet onion. Sprinkled with freshly ground pepper and salt, pile in the middle to prepare a bed for the cornish hen to bake on. Set aside the remaining quarter onion.
Cutting open the previously frozen bird, I rinsed the poultry inside and out. These gems of the chicken world are singularly packaged, even when combined in bulk. As it happened when I cut open the second bird to use in this post, it smelled sickly sweet. Which meant it was questionable. You shouldn’t smell anything but fresh chicken.
Clean, rinsed bird in hand, I opted to only bake the fresh smelling cornish hen. Which I stuffed the remaining quarter sweet onion into the cavity. Then place the bird breast side down, over the waiting bed of onions. What this will do, is keep the breast meat moist without having to constantly baste the bird while it cooks.
Sprinkle the bird with additional freshly ground salt and pepper. I also prefer to drizzle olive oil for added flavor and to help the skin brown nicely. Place in preheated oven, and set your timer for 45 minutes.
While the bird it cooking, prep your baby red potatoes. I enjoy washing mine and then slicing them lengthwise. Chop up one additional medium sweet onion as desired. When your time sounds, place the potatoes and onions around your cornish hen, and return to the oven for an additional 45 minutes.
And just like that…you have an easy, delicious, drool worthy dinner. Upon serving, flip your roasted cornish hen over. Here you’ll see how the salt and peppered onions seasoned the breast while cooking. This while also the “upside down” position was perfect for keeping the juices settled in the breast meat.
Another bonus? For those that do enjoy dark meat as well, this cooking method will dry out that typically overly moist meat out more. Personally, this is the only way I enjoy eating more of the entire bird.
- 2 cornish hen (without neck/giblets)
- 2 lbs mini red potatoes
- 2 medium sweet onions
- Salt and pepper to taste.
- Preheat oven to 350° degrees.
- Chopping first medium onion, set aside 1/4 quarter.
- Pile remaining 3/4 sweet onion into glass baking dish.
- Salt and pepper to taste.
- Rinse inside and outside of thawed cornish hen.
- Stuff sweet onion (1/4 set aside) into the rinsed cavity.
- Place breast side down over bed of seasoned sweet onions and begin baking for 45 minutes.
- Rinse and slice mini red potatoes length wise, set aside.
- Chop second medium sized sweet onion to taste for combining with roasted potatoes, set aside.
- After initial 45 minute cook time, remove pan from oven and add red potatoes and sweet onion.
- Return to bake at 350° degrees for an additional 45 minutes.
And where does keeping it simple by the sink come in? That’s with knowing that your newest Palmolive® dish soap gives you a baking soda, A Modern Twist on Cleaning™. So just let that pan cool down and enjoy your dinner! Because the coolest thing I discovered, is that this soap really does kick those 24-hour stuck on grime.
I even tested how well it would do working in cold water and the pans came clean. This because it’s been specially formulated for tough cleaning challenges. I also learned that the Fusion Clean™ formulas clean 2.5x more dishes v.s. the non-concentrated Palmolive® dish liquid. And when it comes to having more easily cleaned dishes…well, I know MY kitchen life just got so much easier.
So remember to grab your own Palmolive® Fusion Clean™ dish liquid. You’ll find that Kroger and it’s banner stores (Ralph’s, Fred Meyer, Food 4 Less) offer both great formulas. And as you can see above, I not only tried the Baking Soda & Lime but also grabbed the hot pink Baking Soda & Grapefruit.
Better yet, not only is there a current digital coupon good from 6/12-6/25 for Palmolive® dish liquid at $0.50 off 22oz+ (which includes the Fusion Clean™). But my sources tell me there will be additional savings 7/24-8/6 for to save that extra $0.25 cents as well. Now…who’s ready to go Krogering?
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