Kebabs for the Grill

Here in Florida we are able to grill throughout the year. We take advantage of it and this recipe is great for entertaining at home. I use a mixture of fresh herbs, lemon and garlic. It's best if you can let the meat marinade in the refrigerator for at least 24 hours, more is preferable. I serve it with brown rice and tomato and red onion salad. Ingredients: serves 6 3 lb. pot roast 12 cloves of garlic 1 bunch mint 1 bunch parsley 1 bunch cilantro 1 bunch thyme 2 lemons Olive oil S & P 1 c brown rice 6 med Tomatoes 1/4 red onion, thinly sliced Rice vinegar skewers Meat: Begin by trimming all the fat from the pot roast. Cut into small chunks. Try to make them the same size so they cook evenl

Springtime Lemon & Sage Chicken

There is nothing like a roasting chicken to make your mouth water. In this dish I like to make a paste of fresh sage with garlic, lemon zest, lemon juice, salt and olive oil and put it under the skin of the chicken. I loosen the breast skin as well as the thigh and leg. I do this 2-3 days before cooking. This allows the flavors to really permeate the entire chicken. This is a great dish to do if you are having guests over. Just pair it with some room temp sides and toss some cut potatoes into the pan while the chicken is roasting and you have a tasty, easy meal. Ingredients: (serves 4 -6, depending on the sides) 1 whole roasting chicken 4 - 5 lb.(organic if available and within your budget)

Tex Mex Comfort Food, Enchiladas

This is a super easy dish to prepare ahead of time. I like to make my own sauce since I can control the sodium in it and it's easy. This was prepared with Venison that our neighbor gave us. You may use any ground meat you like or simply beans to make a vegetarian version. I like to make the sauce first so it can cool and I can adjust the seasonings before using it. So, that's how I will write the recipe. I also like to use corn tortillas since they add more flavor than flour, but since it's food it's all about personal taste/preference. Just to let you know, my husband could eat these just about every night. Ingredients: ( makes a 9 x 14 casserole dish) Sauce: 2 8oz cans of no salt added to

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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email:


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