Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, September 26, 2009

Caprese Salad

This is SO incredibly easy to make, and your friends will be delightfully impressed with the flavor and presentation. I've not included measurments, as it depends upon how many you are serving. This can as easily be prepared for one person as it can for ten.


Room temperature fresh tomatoes (I like the Campari tomatoes at Costco. They're on the smaller side and they have a fresh vine ripened flavor)

Fresh Mozzarella Cheese

Fresh Basil

Salt & Pepper to taste


Cut the Campari tomatoes into fourths

Cut the Mozzarella cheese into bite size chunks

Toss the cheese and tomatoes together.

Slice the basil into long shreds. (I do this by rolling the basil leaves together and then cutting across the width of them.)

Sprinkle the basil over each individual serving.

Salt and pepper to taste.

Serve immediately.

Wednesday, September 9, 2009

Lemon Cinnamon Chicken Breasts

I found this recipe on my health program site from my insurance company, Regence. Made it for dinner tonight - it was delicious! Give it a try! Very unique flavor; using the cinnamon gave it a very exotic feel. Enjoy!


1 lemon
1 tsp. ground cinnamon
3 tsp. olive oil
4 skinless boneless chicken breasts
3 shallots or 1 small onion, sliced
1 cup low-sodium chicken broth


In a shallow dish, blend lemon juice, cinnamon and 2 teaspoons of the olive oil. Add chicken breasts and turn to coat.
Spray a heavy skillet quickly with cooking spray and place over medium-high heat. Brown chicken breasts, about 3 minutes per side, in the hot skillet. Remove chicken and set aside.

In the same skillet, add shallots and remaining 1 tsp. oil. Cook, stirring, for 2 minutes. Stir in chicken broth. Bring to a boil and cook for about 5 minutes until sauce is syrupy. Place chicken and juices back in the skillet; reduce heat to medium-low and simmer until the chicken is cooked through, about 10 minutes.

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