Chicken Florentine w/ Ravioli in a Creamy Lemon Sauce

I have a lot of spinach, Swiss Chard and arugula in my garden. After harvesting a bunch I decided to use a mixture and make chicken Florentine for dinner. I also got a new ravioli press and had to try it out. I used semolina flour to make the ravioli dough. I made the sheets with my Kitchen Aid attachment. Of course the first batch had to be tossed since I rolled the dough too thin. The next batch was fine. All part of the trial and error. By the way for the semolina pasta dough the best setting for rolling the dough was 2, at least for me. P.S. The chicken can be prepped the day before, refrigerated and then baked the next day. Ingredients: serves 4 4 Skinless/Boneless Chicken Thighs 1/2 c

Cod with Asparagus and Potato

This is a quick weeknight meal. I keep the seasoning simple when using fresh fish. You can use whatever type of fish you like. The potatoes form a crusty bottom for the fish and the asparagus. The seasoning is just some garlic with dill. It is light and fresh. Serve with a simple cucumber salad. Ingredients: serves 2 12 oz. Cod Filet (skin removed, and fish of your choice) 5 cloves of Garlic, minced 1 medium Red Potato, thinly sliced Dried Dill (season to taste) 1/2 c White Wine, divided Olive Oil 8-10 Asparagus Spears Cucumber Salad: 1/2 English Cucumber, halved and sliced 1 sm. Onion, thinly sliced 3 T Rice Vinegar 1/2 t Sugar 1/2 t Salt Season with Pepper and Dried Dill Begin by preparing

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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email:


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