Chicken Tenders with Dried Cherry Sauce

This is a quick dish to prepare and the sauce may be made up to 2 days ahead. I like to use chicken tenders in this dish since they cook fast. I pair this with a wild and brown rice blend and some oven roasted Brussels Sprouts. Great combination for a crisp Autumn evening. Ingredients: serves 2 1 small package of chicken tenders (about 8 oz.) Oil to saute Tapioca Starch for dipping the chicken or some type of flour Sauce: 1 t unsalted Butter 1 t Shallot, minced 1/4 c chopped Dried Cherries (measure after chopping) 1/4 t coarse Salt 1/8 t Cardamom 1/4 t Cinnamon 1/2 t Fresh Thyme, minced 1 t Tapioca Starch (or thickener of your choosing i.e. cornstarch, arrowroot, etc.) 1 T water (to make the

Fall Pork Chops with Apples and Calvados

When the weather turns just a little cool in the early Autumn, I like to cook and bake with apples. After all that is harvest time and that's when apples are at their tastiest. (My personal opinion.) It's also when we used to go apple picking in Ohio. The combination of pork with apples has been around for a long time. I remember when my mom made pork chops we always had apple sauce as a condiment. This dish has a more complex flavor because of the sauce. I hope you enjoy the mix of flavors. Ingredients: (serves 2) 2 bone-in pork chops (about 1 inch thick) Brine: 1 t coarse salt 1 t sugar 1c water Sauce: 1 Gala Apples, peeled and chopped 1 small Shallots, thinly sliced 1 strips of thick cut

Roast Chicken with Fennel Seed and Oregano

Several years ago while travelling in Rome with some friends I had a really delicious meal of roast chicken. It took me awhile before I could find a combination that was close to the original. This has become a favorite of mine. I also like it on the grill. Ingredients: (serves 4 - 6) 1 whole chicken or chicken parts with skin and bones (if grilling the thighs and legs are best) 1 T dried Oregano 1 T Garlic, minced 1 T Fennel Seeds, crushed (If you cannot have sees then try 1t dried ground fennel or slice a fennel bulb and add it to the pan) 1 t coarse Salt 1 t Red Pepper Flakes (optional) 3 T Olive Oil 1 c Madeira, Dry Marsala, Cream Sherry Using a mortar and pestle, crush the fennel seeds.

Fall Warming Coq au Vin

When the weather begins to cool, I like to make Coq au Vin. The red wine and bacon enhance the sauce in which the chicken is cooked. It's really tender and the scent in the house is fantastic. I keep it simple and serve a green salad topped with goat cheese, toasted walnuts in a walnut vinaigrette. A great food pairing. Ingredients: (serves 4 to 6) 1 chicken, cut up or simply buy separate parts (be sure to leave the bone in for flavor), I remove the skin 3 strips of thick cut bacon, diced 1 med yellow onion, thinly sliced 5 -6 carrots, peeled and cut into 2 inch lengths (you may need to slice some in half if they are thick) 3 cloves of garlic chopped 2 T tomato paste 2 T flour (I used Spelt)

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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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