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Healthy & Quick Weeknight Meal

January 21, 2017

 It's great to be able to make a delicious and healthy meal in a short time. My usual meat in this case is chicken. We prefer thighs because they have more flavor. To save time I buy the skinless/boneless thighs and clean the fat off of them. Since it is winter I chose some earthy side dishes such as roasted mushrooms and a mixed greens gratin. I brightened up the flavor with some lemon zest and juice and fresh thyme.   hope you enjoy this.


Ingredients:  (serves 4)  leftovers may be frozen and reheated in the oven or microwave


4 Chicken thighs

1 8 oz. packet of sliced mushrooms

4 cups of packed mixed greens (I harvested collards, broccoli rabe and arugula from my garden.)

8 cloves of garlic

1 lemon

1/3 medium red onion

4 thyme sprigs

4 parsley sprigs

1/2 c white wine (I prefer Pinot Grigio for cooking)

1 c milk (I use 2% because that is what we keep at home.)

Olive oil

1/3 c Parmesan cheese

8-10 crackers (I use seed crackers)


2 shallow baking dishes, 1 for gratin and 1 for the chicken thighs and 1 small tray for the mushrooms, 1 med pot and 1 small pot


Preheat the oven to 400 


Bring the water to boil and cook the greens. After they are cooked, drain and remove to a cutting board. Once cool, chop the greens.


While the greens are cooking, chop 3 cloves of garlic and put into the second small pot with the milk. Bring to a boil and then turn down and reduce the liquid by about 1/2.


Spray the shallow baking dishes with oil and line the baking tray with foil and spray it lightly.


In one baking dish put the greens evenly on the bottom. Top with the Parmesan cheese and then pour the milk mixture over the top. Put the crackers in a baggie and crush with a rolling pin and put these on top of the greens.


In the second dish put the cleaned chicken thighs and lay them flat. Zest the lemon over the thighs, thinly slice 2 cloves of garlic and put those over the chicken. Chop the thyme and sprinkle over the chicken add the white wine and squeeze half of the lemon over the top. Add a little salt over each thigh.


Chop the red onion and mix it with the mushrooms, add 2T olive oil and spread it out on the tray.


In a separate bowl. Mince the rest of the garlic, chop the parsley and add the lemon juice with 1/4t salt, mix well.  


Check the greens after 20 minutes, if they are bubbling remove them and allow them to rest


After the mushrooms have baked for 20 minutes, remove from the oven and put them into the bowl of garlic and parsley and lemon. Stir well and put back onto the tray. Return the tray to the oven for another 10 minutes.  


Remove the chicken and the mushrooms and everything is ready to be enjoyed.




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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com


© 2017 Cynthia's Creations, LLC.