December 24, 2015

Baked Salmon


During the winter months, I unintentionally eat less seafood.  Trying to incorporate more Omega-3s into my diet, salmon ended up on the dinner menu.  This recipe is very simple and most likely, all of the spiced used are already in your pantry!  Cheers to a happy and healthier you (and New Year!)

INGREDIENTS
  • 1¼ lb. salmon
  • Salt and pepper
  • Cayenne Pepper
  • Dill
  • 2 cloves garlic, minced
  • 2 Tbsp. cold butter
  • Fresh lemon juice
  • Fresh lemon slices
DIRECTIONS
  1. Preheat oven to 375ºF.
  2. Line a baking tray with foil and place salmon on top.  Lightly season salmon with salt and pepper, Cayenne pepper and dill (all to taste).  Add fresh garlic, cold butter, lemon juice and lemon slices.
  3. Wrap foil and place in the oven for 20-30 minutes, or until salmon is cooked to preference. Enjoy!

December 14, 2015

White Chocolate Raspberry Scones


Even though we have had quite a mild December in NJ, I've had a hankering to make a batch of scones.  This was my first attempt at them, and I must say, they turned out just how I had hoped!  A delicately-firm (if that isn't an oxymoron!) outside with a soft and flaky inside that melts in your mouth.  With butter, buttermilk, white chocolate... hopefully sweater weather comes quickly for my waistline's sake because I may just be making these weekly!

INGREDIENTS
  • 2 cups flour + additional to flour work surface
  • 1/3 cup sugar
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 12 Tbsp. (1½ sticks) cold, unsalted butter, cut into ½-inch pieces
  • 2 eggs, lightly beaten
  • ½ cup buttermilk
  • ½ tsp. vanilla extract
  • 1 cup fresh raspberries
  • 1 cup white chocolate chips + ½ cup white chocolate chips for drizzle topping
DIRECTIONS
  1. Preheat oven to 390˚F.  Using an electric mixer with the paddle attachment, combine the flour, sugar, baking powder and salt.  With the mixer speed set to low, add the butter pieces to the dry ingredients and combine until the butter is the size of peas.
  2. Meanwhile, in another bowl, whisk the eggs, buttermilk and vanilla together with a fork.  With mixer still on low speed, add the liquid mixture to the bowl until blended.  Turn the mixer off and gently fold in the raspberries and white chocolate chips.
  3. Flour your work surface and shape the dough into an 8-inch circle, about ¾-inch thickness.  Using a sharp knife, cut the dough into 8 triangular pieces, like you would a pie.  Place the pieces onto a baking sheet with enough room between pieces to allow for expanding in the oven.  Bake at 390˚F for 20-23 minutes.  Once done, allow scones to cool.
  4. After scones have cooled completely, melt the remaining white chocolate chips, drizzle over the scones and enjoy!
Recipe inspired by Barefoot Contessa's Cranberry Orange Scones.


December 11, 2015

Christmas Kitchen Tour

Welcome to my Christmas Kitchen!  Today, I am joining a group of bloggers in sharing our kitchens with you in hopes of inspiring and spreading the holiday spirit.  I think you're really going to enjoy the tour!


When it comes to decorating my kitchen, I love to incorporate pops of red, natural greenery and fresh citrus.  They are timeless and classic.  There seems to be an abundance of cookies this time of year and aromas of cinnamon and spice fill the home.




BAKING AREA SOURCES: Glass Jars  |  Crate and Barrel Utensil Crock - discontinued  |  Tartan Spatula  |  Small Red and White Stripe Bowl  |  Large Red and White Stripe Bowl  |  Spode Spoon Rest (similar here)  |  Cookie Jar is from TJ Maxx  |  Baker Santa is from Kohl's 2011  |  Spode Peppermint Canapé Plates


DINING CREDENZA AREA: Mariposa Pineapple Bottle Stopper (similar here)  |  Mandarin Blue Ginger Jar  |  Mariposa Napkin Holder  |  Have a Holly Jolly Christmas Print via Craftberry Bush  |  Tartan Runner is from Marshall's  |  Lattice Wine Collar  |  Metal Deer is from HomeGoods  |  Silver Tray is a hand-me-down from my mom 


We actually don't have a kitchen table... yet.  Mike wants to build one when we get a house, so for now, we eat either at the bar or the coffee table.


The Christmas card display is a DIY project we completed late summer/early fall.  The tutorial we followed can be found on Life On Virginia Street's Christmas Home Tour from 2014, which you may have seen on my Instagram here and here.  I change it out for the seasons and LOVE it!


"TABLESCAPE" SOURCES: Tartan Runner is from Marshall's  |  Tartan Napkins are from Marshall's  |  Spode Christmas Tree Dinner Plate  |  Spode Christmas Tree Salad Plate  |  Brass Napkin Rings  |  Grapefruit Ginger Hand Soap is from HomeGoods  |  Boxwood Wreath


I began my Christmas collection after I graduated from college where I would stock up on holiday décor (ornaments in particular) during post Thanksgiving and Christmas sales.  I've also purchased a good amount from HomeGoods and Marshall's this season, as seen here, to complete some rooms.  This year I decided to not put my Culinary Christmas Tree up, but you can view it here from last year's post.

That wraps up my Christmas Kitchen Tour.  If you arrived here from one of the participating blogs, thank you so much for stopping by-- I hope you enjoyed and will return.  And thank you to all of my loyal followers.  Be sure to hop on over to the other lovely ladies Christmas Kitchen Tours today- I know you won't be disappointed.




This post contains affiliate links, which means if you click on one of the product links, I’ll receive a commission.




December 7, 2015

Gingerbread House 2015



For those of you who have been following Carrie's Creations from the beginning, you may remember one of my very first posts- Gingerbread Houses.  If you follow me on Instagram, you saw that this past weekend my sister and two cousins came up for a NYC Christmas weekend. We spent Saturday in the city and Sunday in our Christmas PJ's, sipping hot cocoa, listening to Mariah Carey Holiday Radio on Pandora and decorating the gingerbread house. It was such a fun weekend filled with all sorts of holiday cheer!


The gingerbread and royal icing recipes are my grandmother's and we even used the cast iron mold she passed down to my cousin!




This post contains affiliate links, which means if you click on one of the product links, I’ll receive a commission.  Some photos are courtesy of my sister :)



December 3, 2015

Holiday Gift Guide for the Foodie


With exactly three weeks until Christmas Eve, I wanted to share some of my favorite gift ideas for the food lover in your life.  I have included 19 items ranging in price from $2.95 to $199.90, assuring you can find a gift they will truly appreciate.

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Lodge Bottle Stopper  |  Via Sky Flatware  |  Artisan Non-Stick Silicone Baking Mats  |  Winter Cottage Cookie Jar  |  Lodge Bottle Opener  |  J.A. Henckels Knife Set  |  Oregon Wine Glasses  |  Golden Monogram Mug  |  Tartan Dinnerware Collection  |  White Latte Bowls  |  Copper Snowflake Cookie Cutters  |  Tartan Spatula  |  Breville Smart Waffle Maker  |  Maple Wood Carving Board  |  Aria Brass Napkin Ring  |  Christmas With Southern Living 2015  |  Peppermint Bark Hot Chocolate  |  Bodum Black French Press  |  Classic Tartan Apron


This post contains affiliate links, which means if you click on one of the product links, I’ll receive a commission.







November 27, 2015

Mexican Stuffed Mushrooms


Almost one year ago while I was still living in Richmond, Mike was in town visiting for a few days. We wined and dined at Cooper's Hawk Winery with friends and ordered the Chicken al Pastor Stuffed Mushrooms. Immediately we both knew we had to recreate these at home!

Not able to find any recipe even remotely close, I looked up the ingredients on the menu and decided to give it a whirl. The ingredients listed were Traditional Mexican Spices, Chicken Chorizo, Pepperjack Cheese, Cilantro, Crispy Tortilla Strips, Sour Cream and Chipotle Tomato Sauce. At the grocery store I picked up Jimmy Dean sausage, Monterey Jack cheese, cilantro, sour cream and whole crushed tomatoes. For the "traditional Mexican spices" I used what I already had on hand at home- Cayenne, Chili Powder, Cumin, Garlic Powder and Paprika. Let me tell you what, these bad boys were pretty close to what we remembered the restaurant's stuffed mushrooms tasting like.

INGREDIENTS
  • 1 pound Jimmy Dean sausage
  • 16 oz. carton large stuffing mushrooms
  • Monterey Jack cheese, freshly grated
  • 14 oz. can Whole Crushed Tomatoes, drained
  • Sour Cream
  • Cayenne
  • Chili Powder
  • Cumin
  • Garlic Powder
  • Paprika
  • Cilantro
DIRECTIONS
  1. Preheat oven to 350˚F.
  2. In a large skillet, brown the sausage with the spices- Cayenne, Chili Power, Cumin, Garlic Powder, Paprika (I used a few dashes of each.) Meanwhile, wash and pat dry mushrooms; remove stems.
  3. Once sausage is cooked, stir in the tomatoes; incorporate well. Add a dollop or two of sour cream to the sausage/tomato mixture until it comes together. Sprinkle the cheese over the mixture and stir well.
  4. Once sausage mixture is blended well, generously stuff the mushrooms and top with a cilantro leaf. Bake for 20 minutes and enjoy!