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, August 13, 2016

Lime Cilantro Chicken

I found this recipe on Pinterest.  I have made a few adjustments and added Red Pepper flakes.  I like to prepare the chicken and marinade in the morning before I go to work.  When I come home the chicken is perfectly marinated and ready for cooking.  Makes for a very quick dinner at the end of a long day.  I like to serve this with my Mexicali Cauliflower Rice or Quinoa.  Very delightful!  The chicken has such a fresh flavor after sitting with the lime juice, garlic and cilantro all day. And, I like to make a gravy out of the marinade which adds to the full and delicious flavor!


3 large boneless, skinless chicken breasts, butterflied and cut in half to make thinner pieces
2 Tablespoons lime juice
3 Tablespoons olive oil
½ cup fresh Cilantro, chopped 
4 cloves garlic, minced or grated
2 teaspoons chili powder
Pinch of Red Pepper Flakes
Salt & pepper to taste


Place all ingredients into a gallon size bag or large container/bowl. Mix well, rubbing the spices into the chicken. Store in refrigerator for several hours to marinate.  I like to prepare in the morning before I go to work.

Drizzle Olive Oil in a skillet – or spray a non-stick pan.  Heat over medium-high heat.

Remove chicken from marinade; shake excess off chicken.  Do not discard the marinade. Fry in pan for about five minutes; turn and cook an additional five minutes.

Place chicken on a plate; keep warm.  Add the marinade to the pan; cook until boiling.  Reduce heat and continue to cook until liquid reduces.  Basically, you’re making a gravy out of the marinade. 

Plate the chicken and drizzle a bit of the “gravy” over each breast.

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