Creative Cooking Ideas – Video Recipes

creative-cooking-logoLooking for some new creative meal ideas to try your bacon-cheeseburger-piehands on at home? Check out a few of these mouth watering video recipes. Some of these may not be the best choice for those of you looking to shed a few pounds. Nor are any of these gonna win any healthy food choice awards – BUT sometimes you just have to some good old-fashion homemade comfort food…… with a little bit of a modern twist. Enjoy the collection of short videos below. I’ll be adding a few new ones from time to time.

  • Bacon Cheeseburger Pie

  • Baked Salsa Verde Chicken

  • Cheesy Taco Sticks

  • Chicken & Biscuits Bake

  • French Dip Sliders

  • Fully Loaded Mashed Potato Balls

  • Garlic Chicken And Veggie Pasta

  • Mexican Lasagna

  • Pulled Pork Oven Recipe

  • Quesadillas 4 Ways

  • Seven-Layer Dip Cups

  • Shepherd’s Pie

  • Shrimp Egg Roll Recipe – Easy Chinese Recipe

  • Slow Cooker Honey Pork Roast

  • Veggie-Stuffed Steak Rolls

  • Zucchini Lattice Lasagna



Sticky Honey Garlic Butter Shrimp


Sticky Honey Garlic Butter Shrimp are coated in the most amazing sticky honey garlic butter soy sauce.  This is a quick 20 minute meal that you will make again and again! 

The Recipe Critic


Baked Sesame Teriyaki Salmon


A five star salmon baked with the best homemade sesame teriyaki sauce. This is easily one of the best things that you will eat!

The Recipe Critic


Creamy French Onion Chicken & Rice Casserole


This chicken and rice casserole recipe is pure comfort food and it’s really simple to throw together.

Buns In My Oven


Chicken Bacon Ranch Casserole


This is one of the most flavorable casseroles you can make… just bursting with flavor. This is awesome when you want a nice easy delicious dinner.

My Incredible Recipes


Crispy Parmesan Chicken w/ Creamy Lemon Garlic Pasta


Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta!  This is a must make meal!

 The Recipe Critic


Lazy Day Crock Pot Lasagna


This is appropriately called the lazy day crock pot lasagna because it is perfect for that lazy day, when you know you have to cook, but you really don’t want to. Your body says you want delicious comfort food, but your brain says not to do all the work. This quick and easy crockpot lasagna will fix that problem. You get the joy and the taste of a classic lasagna without doing all the work!

Eating On A Dime


Favorite Chicken Potpie


Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. These potpies are perfect for company or a potluck.

Taste of Home



Broccoli Cheese Soup

(Better-Than-Pantera Copycat)


An easy to make soup… ready to eat in about an hour. It’s absolutely perfect comfort food and I couldn’t stop eating it…had it for lunch and dinner for a couple straight days until it was gone. I loved this soup beyond words.

Averie Cooks


Slow Cooker French Onion Soup


A rich beefy broth loaded with caramelized onions and herbs and topped with an amazing Gruyere cheese topping.

Spend With Pennies


Healthy Roast Red Pepper Soup











Creative Ice Cold Thirst Quenching Drink Ideas For Your Summer Holiday Celebrations

Here are a few creative, ice cold, non-alcoholic, thirst-quenching drink ideas that may be just right for your 4th of July celebration as well as Labor Day or Memorial Day get-together and gatherings  — ideal for your backyard Bar-B-Q, campground, party or picnic….. and a perfect way for everyone (of all ages) in your group to cool-off and quench their thirst from those extreme summertime temperatures.

Here’s A Toast To You and Yours!!

Bottoms Up and ENJOY!!


With a steady hand and some colorful drinks, you can create a tasty, multi-layered concoction. The secret is in selecting liquids with varying amounts of sugar, since those that contain more (such as soda) are denser than those with less (such as diet drinks). And that makes it possible to actually stack one on top of another (for a little while, anyway — then they’ll start to blend). Here’s how to serve up a thirst quencher with two, three, or even more layers. Our recipe is for a red, white, and blue version for your Fourth of July celebrations. See how your favorite beverages literally stack up!


  • Ice cubes
  • Cranberry juice
  • Wild Berry flavor Gatorade Fierce
  • Diet 7-Up


  • Fill a clear glass with ice cubes. Pour the drink with the most sugar (check the nutrition label) into the glass. For our red, white, and blue recipe, start with the cranberry juice.
  • Very slowly add a beverage that contains less sugar — in this case, Wild Berry flavor Gatorade Fierce. Be careful to pour it onto an ice cube — not directly into the other drink — to keep them from mixing.
  • Use the same technique to add a layer of Diet 7-Up.

Sparkling Star Punch

This brightly colored party punch can be dressed up with an optional wreath of frozen berries and (for those who like its distinctive licorice flavor) bits of floating star anise.


  • 1 64-ounce bottle cold cranberry juice cocktail
  • 1 24-ounce bottle cold sparkling cider
  • 1 liter cold ginger ale
  • 1 orange, washed
  • 1 16-ounce bag frozen strawberries or cranberries(optional)
  • 4 or 5 pieces star anise(optional)


  • The Basic Punch: Pour the cranberry juice (reserving 1 1/2 cups), cider, and ginger ale into a punch bowl. Halve the orange, squeezing one half of the juice into the punch. Cut the other half into slices and float them in the punch.
  • Berry Ice Ring: Arrange the berries in a ring-style gelatin mold or bundt pan that can fit inside your punch bowl. Fill the mold with water, then freeze. Un-mold the ring (warm the pan with water) and place it flat side down in the punch.
  • A Hint of Anise: In a small saucepan, bring the anise and reserved cranberry juice to a simmer, then remove from the heat. Pour into a small bowl and let cool. Refrigerate until cold, then stir into the punch.

Cherry Vanilla Smoothie

This sweet-tart smoothie is an all-time favorite. Double the recipe and freeze the leftovers in paper cups. Your kids can have the first round for breakfast, the second for a wholesome dessert.


  • 1 cup apple juice or cider
  • 1/2 cup low-fat vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups frozen pitted cherries

  • Blend all ingredients together.
  • Serves 2.

Quick Summer Grillin’ Ideas For Fresh Fruit & Veggies

With the 4th of July weekend just around the corner and many backyard Bar-B-Q grills getting fired up for a good long weekend workout, you may want to experiment with some new or different culinary choices and still manage to stay on the healthy side. It’s very realistic and possible with so many summer fruits and veggies in plentiful supply and generally best prices of the year if  purchased now (especially at farmer’s markets or roadside produce stands).

So here are a few ideas to “get your grill on” or at least get you started and you can adjust seasoning suggestions according to you and your family’s tastes. Many of the suggestions listed below will probably take less time to prepare and grill than it takes to watch your coals turn white. (If you use gas, they’re still almost as fast as heating up the grill.) A few of these edible concoctions feature ingredients like corn, eggplant and tomatoes, which might be better suited a month from now, at least in certain parts of the country. However there are quite a few suggestions for foods that are in season right now that everybody doesn’t necessarily think of putting on the grill. You might wanna make note that salt and pepper are generally added to each of the following in moderation according to you personal preferences .

So Let’s Get Grillin’

  • Best Grilled Artichokes — Cut artichokes in half, scoop out the choke, parboil until tender. Grill, cut-side down, until lightly browned; grill a couple of halved lemons, too. Combine the juice from the grilled lemons with melted butter and spoon over the artichokes. Finish with parsley.
  • Grill Bread — Grind in a food processor to make coarse bread crumbs. (You can add garlic and/or parsley and/or Parmesan, or not.) Grill asparagus until tender. Top with bread crumbs and olive oil.
  • Tahini Tofu Steaks — Thin Tahini with lots of lemon juice and some minced garlic. Cut a brick of firm tofu into four slabs and brush with sesame oil. Grill over a moderate fire, turning a few times, until marked and crisp outside and custardy inside. On the last turn, baste with the Tahini sauce. Serve on thick tomato slices with a drizzle of soy sauce and chopped basil, Thai if possible.
  • For perfectly ripe Tomatoes only — Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with olive oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, Burrata) and grilled bread.
  • Grilled Guacamole — Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices if you like.
  • Rub thick Zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. (Or use pesto or parsley pesto.) Grill slowly.
  • Lightly char whole or halved heads of baby Bok Choy; drizzle with soy sauce and top with chopped scallions.
  • Peel and thickly slice a not overly ripe Mango. Brush very lightly with neutral oil and grill just until softened; sprinkle with cilantro and/or mint and lime juice (you might as well grill the lime first, too).
  • Grill Pineapple (or anything, really, from pork to tofu to eggplant). Make a sauce of half-cup peanut butter, a tablespoon (or more) soy sauce, a dash (or more) sriracha chili sauce, a handful of basil or mint and enough warm water to thin. (It’s tempting to say, “Throw away the pineapple and eat the sauce,” but the combination is sensational.)
  • Grill Red, Orange and/or Yellow Peppers — Toss with olives, capers, balsamic vinegar and olive oil.
  • Charred Salsa Verde — Toss whole husked tomatillos, scallions and jalapeños in olive oil and grill until charred. Remove the blackened skin from the chilies and chop or blend everything with diced avocado, lime juice and cilantro. Eat with chips or top grilled chicken with it.
  • Lightly grill ripe Figs — Brush with balsamic. Chop and toss with arugula and blue cheese. Sprinkle with olive oil.
  • Ratatouille — Grill chunks of zucchini, yellow squash, mushrooms, eggplant, onion and tomatoes (or use cherry tomatoes), all until lightly browned and perfectly tender. Toss with fresh marjoram or oregano, thyme, basil and olive oil.

For more Quick Summer Cookin’ and Grillin’ Ideas —

— check this LINK from the New York Times on Today