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!

Monday, May 21, 2012

Shrimp & Chicken Paella

This is another great recipe from Cooking Light – with adjustments a la Cindy!  Serve with a salad and you have a delicious savory meal.  I wasn’t sure the kiddo was going to like it… but he did.  He had two servings the first night – shrimp and all.  Normally I can’t get him to go near shrimp.  He was picking them off the plate as I was trying to take the photos!  I hope you enjoy this as much as we all did!


Olive Oil
1/2 of a red onion, chopped
1 celery head, chopped
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 1/2 cups uncooked basmati rice
1/4 teaspoon saffron threads, crushed (If you don’t have any saffron or prefer to use a less expensive option, substitute ½ teaspoon of turmeric)
1 pound skinless, boneless chicken breast, cut into bite-sized pieces (I used chicken tenders)
3 cups chicken broth
1 cup frozen whole-kernel corn
15 oz can redi-cut diced tomatoes
1 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and excess liquid squeezed out
1 pound medium shrimp, peeled and deveined (I use cooked, tail-off and add during the last 5 – 7 minutes of cooking)


Heat oil in a large nonstick skillet over medium-high heat. Add onion, celery, garlic and oregano; sauté 4 minutes.

Add chicken to the pan; sauté approximately 4 minutes.  Add rice and saffron; sauté briefly. 

Add broth and remaining ingredients except spinach and shrimp (if using already cooked); bring to a boil. Cover, reduce heat, and simmer approximately 10 - 15 minutes or until rice is done.  Add shrimp & spinach during the last 5 – 7 minutes of cooking.

Fluff with a fork and serve!

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