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Recipes

Getting creative in the kitchen never tasted so good.

Food Board

Scalloped Potatoes

11/19/2015

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Scalloped Potatoes
Ingredients
1/2 cup bacon, diced
1/2 cup onion, diced
4 cups cooked potatoes, sliced (about 4-5 large red)
3 tbsp flour
1/4 tsp pepper
1 tsp salt
1 1/2 cup milk
1 cup shredded cheese
Directions
        Preheat oven to 350 degrees.
        Saute bacon and onion in saucepan until golden brown. Add flour, pepper, and salt; stir well. Slowly add milk. Cook on low for 5 minutes or until sauce thickens.
        Place in greased pan alternating layers of sliced potato, sauce mix, and cheese, ending with cheese. Bake 30 minutes.
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Granola Bars

11/5/2015

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Granola Bars
Ingredients
1 cup brown sugar
1 stick butter
2 tbsp honey
1 tbsp molasses
1/2 tsp vanilla
1 egg
1 cup flour
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
2 1/2 cups quick cooking oats
1/4 cup water or juice (apple, orange, etc)
OPTIONAL
1 cup chopped nuts
1/2 cup unsalted sunflower seeds
2 tbsp sesame seeds
1 cup of ONE of the following:
        chocolate chips
        peanut butter chips
        butterscotch chips
        raisins
Directions
        Preheat oven to 325 degrees.
        Cream together brown sugar and butter. Add honey, molasses, vanilla, and egg; mix well. Blend in flour, cinnamon, baking powder, and salt. Stir in remaining ingredients.
        Press into greased 9x13 baking pan. Bake for 22 minutes. DO NOT OVER BAKE!
        Cut into bars while still slightly warm and allow to cool completely in pan.
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White Chicken Chili

10/30/2015

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                With the holidays coming and the weather getting cooler, chili is just what the doctor ordered! This is a wonderful, easy meal for those cold days when all you want to do is eat and curl up with a good book!
Picture
White Chicken Chili
Ingredients
2 tbsp cooking oil
1 lb boneless, skinless chicken breasts cut into one inch chunks
1/2 large onion, chopped
2 cups water
1 package White Chicken Chili seasoning mix
1 16oz can refried beans
1 15-16oz can white northern beans
1 cup cooked white rice
1/4 cup freshly chopped cilantro
        Heat oil in stock pot and add chicken. Saute until white but not fully cooked and add onions. Continue to cook until chicken is done and onions are transparent. Add the remaining ingredients except cilantro and bring to a boil. Reduce to a simmer and let cook another 5 minutes. Serve with more cilantro, shredded cheese, and sour cream.
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Shrimp Scampi

10/13/2015

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This is a delicious and quick meal for those busy nights when you don't want to work too hard on supper!
Picture
Shrimp Scampi
Adapted from http://damndelicious.net/2014/03/28/shrimp-scampi/
Ingredients
8 oz linguine 
2 tbs unsalted butter 
1 lb medium shrimp, peeled and deveined 
3 cloves garlic, minced 
1/2 tsp red pepper flakes* 
1/4 cup chicken broth
1/8 cup freshly squeezed lemon juice 
Salt and freshly ground black pepper, to taste  
2 tbs chopped fresh parsley leaves 
1/4 cup freshly grated Parmesan
Directions
        In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
        Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
        Serve immediately, garnished with Parmesan, if desired.
        *The spice from the red pepper flakes spreads throughout the whole dish quite well. If you do not like spice, I would recommend lessening the amount. Omitting it completely might alter the flavor too much.
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Boneless Wings

9/16/2015

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Boneless Chicken Wings
Adapted From http://blogchef.net/how-to-make-boneless-chicken-wings/

Ingredients
1 lb boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
1 cup flour
2 tsp salt
½ tsp ground black pepper
½ tsp cayenne pepper
¼ tsp garlic powder
½ tsp paprika
1 egg
1 cup milk
Directions
Heat oil in a deep-fryer to 375 degrees (if you don't have a deep fryer, make sure to keep an eye on the oil temp by using a candy or meat thermometer). In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated (optional).

Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone.

Mix fried chicken bits with your favorite wing sauce and enjoy!
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Arabic Lentil Soup

9/10/2015

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Back in February, Dan and I visited some of our family in Alabama. During our trip we went to a Jerusalem Cafe where Dan had some lentil soup. When we came home he asked if we could find a recipe to try making it. I found one and we made it a few days later. Unfortunately it turned out horrible and we didn't attempt it again for quite a while. Recently I found this recipe and gathered up the courage to try it. It turned out great and is now in our cookbook with the rest of the recipes we make all the time!
*THIS RECIPE REQUIRES DAY BEFORE PREPARATION!*
Picture
Arabic Lentil Soup
Adapted from
http://sipsandspoonfuls.com/2011/08/arabic-lentil-soup.html

Ingredients
1 cup yellow lentils
2 tbs butter
1 onion, sliced
1 tomato, finely diced
1 tsp cumin powder
1/2 tsp chili flakes (optional)
3-4 cups chicken stock
juice of 1 lemon
salt and pepper to taste
coriander or parsley to garnish
Directions
Rinse and soak lentils in water overnight. 

When you are ready to make the soup, drain the water out of the lentils.  In a pan, heat butter until it melts. Add onions and cook over medium heat until it JUST starts to caramelize. Add the lentils, tomato, cumin powder, chili flakes and stock. Boil for around half an hour or until the lentils are cooked. You can adjust the stock amount depending on how thick you want the soup to be. When cooked, run the soup in a blender until completely smooth. Season with salt, pepper and lemon. Garnish with coriander and enjoy!
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Personal Pineapple Upside Down Cakes

8/20/2015

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        I love baking and trying new recipes. I got to do both when a coworker put in her two week notice at work. I have made it a habit to bake a treat for my coworkers on their last day of work as a way of saying, "Thanks for being really fun to work with! I will miss you!" I am lucky to work with people I like! One friend had put in her two weeks, so about a week away from her last day I asked her what she wanted me to make. "Pineapple upside down cake!" she said, clearly excited about the idea.
        I have never made, let alone tasted, pineapple upside down cake before so I was quite eager to tackle this request. I jumped on Pinterest and found this wonderful recipe for mini cakes using muffin tins. They turned out wonderfully and the recipe soon made its way into my cookbook!
Picture
Mini Pineapple Upside Down Cake
Ingredients:
2 eggs
2/3 cup white sugar

4 Tbsp pineapple juice

2/3 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

Topping:

1/4 cup butter
2/3 cup brown sugar (packed)

1 can pineapple rings

1 jar maraschino cherries
Directions
  1. Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
  2. In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes.  In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.  
  3. In a small saucepan, melt the butter and add the brown sugar. Stir on low heat for one minute.
  4. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
  5. Bake jumbo cakes (muffin pans with 6 LARGE spots) for 25 minutes. Bake regular cakes (cupcake pans with 9-12 spots) for 20 minutes.
  6. Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.  
  7. Place wire rack of cakes on sheet tray to cool.  
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Mint Chocolate Brownies

6/18/2015

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        Who doesn't love brownies? These mint brownies taste like a thin mint melting in your mouth! If you are not a fan of mint flavor, this recipe works great as normal brownies, just take out the mint!
Picture
Mint Chocolate Brownies
Ingredients

1 cup butter, softened
4 oz semisweet chocolate
3 tbsp coco powder
4 eggs
1/2 tsp salt
1 cup dark brown sugar
1 cup granulated sugar
2 tsp vanilla extract
1 cup flour
1 cup Andes Mint chunks
Directions
        Liberally grease 13X9 pan. (I use a slightly smaller pan so the brownies come out more moist!) Preheat oven to 350. In a double boiler, or over low heat, melt butter and 4 oz chocolate and cool slightly.
        In a large bowl whisk eggs and add sugars, salt, coco powder, melted chocolate mixture, and vanilla. Fold in flour until just combined then add Andes Mints.
        Spread batter in pan and bake 35-40 minutes, or until top is shiny and beginning to crack. Let cool in pan on wire rack before cutting.
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Chicken Alfredo

6/11/2015

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        Another staple in my house! My mother in law and a close family friend came up with this recipe and it is a huge hit! Doubling or tripling this recipe for larger crowds also works really well!
Picture
Chicken Alfredo
Ingredients
2 lb chicken breast cut into little bite sized pieces
1 package Italian dressing mix
1 small onion, minced
2 tbsp butter
4 cloves garlic, pressed
1 brick (8 oz) cream cheese, softened
1 can condensed chicken soup
1 cup chicken broth
1 cup Parmesan cheese
Fresh diced tomato for garnish (optional)
Directions
Saute chicken with a little oil and the dressing mix then set aside. In another pan, melt butter and add onion. Saute until onion is transparent then add garlic and cream cheese. Stir until completely melted. Add soup and broth and mix well. Stir in chicken and Parmesan. Serve over noodle of choice.
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Teriyaki Salmon with Sriracha Cream Sauce

4/16/2015

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        Before I was married, the only fish I was familiar with (as far as cooking and eating) was tilapia and tuna. Since Dan loathes tuna, the only fish I have made since last May was tilapia. We both wanted to branch out a little from the same old-same old so I told Dan to search Pinterest. He found this tasty recipe (Teriyaki caught his eye) and gave it a try. It turned out great! Neither of us had ever cooked salmon before this and were a little nervous how it would come out, but shortly after supper I printed out the recipe and stuck it in our cookbook.
Picture
The teriyaki sauce gives it a burnt look, but it was not burnt at all! and such a lovely pink in the middle!
Teriyaki Salmon with Sriracha Cream Sauce

Ingredients
2 Tablespoons cornstarch
½ cup soy sauce

½ cup brown sugar, packed

1 teaspoon ground ginger

½ teaspoon garlic powder

¼ cup honey
4-5 salmon fillets
Sesame seeds for garnish, optional

For the Sriracha cream sauce

½ cup mayonnaise

2-3 Tablespoons Sriracha

1½ Tablespoons sweetened condensed milk

Directions
In a small bowl, whisk together cornstarch and ½ cup water; set aside. In a saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 2 cups water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.

Reserve about ½ to ¾ cup of the teriyaki sauce; set aside for now.
In a gallon size Ziploc bag, combine teriyaki marinade and salmon filets; marinate for at least one hour to overnight, turning the bag occasionally.
Meanwhile, place the reserved teriyaki sauce back into the sauce pan and reheat to simmering. Continue to simmer and stir occasionally until the sauce has reduced about
⅓ in volume and is a good pouring consistency; set aside until serving.

Make Sriracha cream sauce by whisking together mayonnaise, Sriracha and condensed milk in a small bowl. Taste for desired spiciness; refrigerate until ready to serve. (Store extra condensed milk in a glass or plastic container in refrigerator for up to 3 weeks or freeze it for 3 months.)


Preheat oven to 400 degrees F. Lightly coat a 9x13 (or comparable) baking dish with nonstick spray.
Place salmon filets along with the marinade into prepared baking dish and bake until the fish flakes easily with a fork, about 20 to 25 minutes. Serve salmon immediately with Sriracha cream sauce and reduced teriyaki sauce. If using, sprinkle sesame seeds over salmon.
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    There are few things in this world better than a home cooked meal. Now you have the ability to teach that to others.

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