Kreatively Kershaw

Today I decided to try a recipe that I put together based on several I have seen during my searches online.   I can’t remember exactly which one inspired this exact recipe, if I can find the source I will edit this post and give credit for the inspiration.   I call it not quite puttanesca because it’s a bit like that sauce but doesn’t have all of the normal ingredients. This was a great dish, even my husband raved about it.   It’s almost like chicken parmesan without all of the carbs and fat.   The sauce that comes from the baking is saucy and reminds me of a quick fresh sauce.   Next time I make it I think I will add fresh basil because I love the flavor and I think it would give it even more flavor.   It’s a really simple dish to make, I think it would make a good weeknight dinner because you could prep the “sauce” ahead of time and just throw everything in the oven when you get home.   Serve it with a salad and a bit of bread (if you aren’t gluten free like me).   I hope you e

I am forever collecting recipes that look good and inspire me to try new things.   During my searches I found one that sounded really great, as a side dish.   I found it on one of my favorite gluten free recipe resource blogs, elana’s pantry .   Since I have to eat gluten free I spent a lot of time looking for resources and her blog is a fantastic one. So, this recipe is inspired by her Acorn Squash with AppleCranberry Stuffing recipe.   I wanted something that was more of a main dish (and when I say main dish to my husband that means it needs to contain meat).   The result was everything I hoped it would be, a little sweet, a little salty all with the wonderfully earthy flavor of goat cheese.  It all came together in something I can only describe as comfort food.  It will be a go to dish for years to come. This is what I did to make it a main dish using her base recipe: Acorn Squash Stuffed with Sausage, Apple, Cranberry and Goat Cheese Inspired by a recipe from Elan

I’m addicted to Pinterest, there I said it, though I’m actually wondering if there is anyone in the creative/craft world that isn’t at least a little bit enamored with the site.   I collect inspirational images, ideas for future projects, recipes that look amazing and things I find funny that I can go back to when I need something to laugh at. I saw something on the site the other day that got my brain going….”stop pinning, start doing”.   Excellent advice for whoever put that out there.   That’s going to be my mantra (I even already made myself a little sign in my studio to remind me that while it’s great to look for inspiration eventually you really should do something with all of that inspiration. So, my goal until the end of the year is to try at least one Pinterest project that I pinned a week, I will share the results (good and bad) with all of you.   I’m hoping that you can join me in my journey; I would sure love to hear from people that are doing the same thing.

I started this blog at the beginning of the year then abandoned it with only a recipe posted.   I’m finally back now and ready to get into sharing recipes, crafty stuff and anything else creative that comes to mind.   I thought I would share a recipe that was a big hit with my husband, he has requested that I make it several times since.   He loves shepherd’s pie and I don’t generally care for the flavors in the traditional version.   Since I like southwestern inspired flavors I tried something different for this one, I have to say the result was pretty tasty.   If you try it let me know what you think, if you have your own favorite shepherd’s pie with a twist recipe I would love to have you share that as well, I’m always looking for new ideas! Shepherd’s Pie – Jen’s Southwest Inspired Version Serves at least 8, likely more Ingredients: 1 tsp cocnut oil (or whatever oil you like for cooking) 1 medium sweet onion, chopped small 2 carrots, chopped small 2 celery st

Today I thought I would post a recipe that I created a couple of months ago that I have been tweaking on and off since then.   I was diagnosed with Celiac’s disease in August and have been learning about the new way of eating ever since.   At first I mourned the loss of the bread, pasta and flour tortillas that I loved but when I discovered that I no longer felt sick when I stopped eating them I decided to find a way to still get the flavors I loved without the glutens.   Luckily I discovered that some corn tortillas are gluten free so I can still have Mexican food….I just generally make it at home now. Tonight I made Chicken Enchilada Casserole, something that’s very easy to make and really good!    For anyone on WW out there the recipe is 6-7 points per serving, the recipe makes 8 servings. Ingredients: 9 corn tortillas 1 medium onion, chopped medium ½ T olive oil 3 cups of chicken (I use rotisserie chicken from the store) 1 can of fat free refried beans 2/3 cu