Strawberry popovers


Have you ever made popovers? Until a couple summers ago, I hadn’t. But they were fun and easy to make, and when I get through sharing with you….you’ll want to try your hand at them. You don’t even need a special popover pan! I just used a regular dozen sized muffin tin, and it worked perfectly! Another neat trick is that you make the batter in your blender…..just like when I make crepes or my puffy pancake (also known as a dutch baby). Even though crepes were easy, these were even more so because I could just pour them into my muffin tin and bake.

And like the puffy pancake these definitely had a wow factor….but probably more so because when they puff up, they stay puffed up. Funny thing is there is no baking soda or baking powder used. My guess is it has to do with the eggs being whipped up in the blender. But I’m no scientist…..

I found the recipe originally over at the King Arthur site, and adapted it to suit my needs. You know I have trouble sticking to a recipe, and this one was no different. If you haven’t been over to the King Arthur site before make sure to take some time there to look around. They have a lot of tasty recipes, and have a growing community on Facebook and are very friendly on Instagram! And though I like to mill my own flour, I still use plenty of King Arthur unbleached all-purpose flour in my kitchen. And now that I’ve been experimenting with gluten-free baking, I can’t wait to tweak a gluten-free version.

These popovers are perfect with any sliced fruit you want to add….strawberries, peaches, blackberries, raspberries….whatever. But my favorite way will always be with butter, lemon juice, a sprinkling of powdered sugar and pure maple syrup. The lemon juice just takes them over the top. It’s my favorite way to eat crepes and dutch baby pancakes too. I made these popovers last June, and find it hard to believe I’m just getting around to passing them on to you. Seriously, where does the time go? It’s almost June again!

What are your favorite toppings for crepes and popovers? Have you make popovers before? Tell me your experience!

Strawberry popovers
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
Quick & easy popovers are a fun breakfast for kids.
  • 4 large eggs, warmed in a cup of hot water
  • 1½ cups milk, lukewarm
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1½ cups Unbleached All-Purpose Flour
  • 3 Tbsp melted butter
  1. Preheat oven to 450. Make sure you have a low rack to place popovers on.
  2. Butter a 12 cup muffin tin.
  3. When oven is fully preheated, being making the muffin batter.
  4. In a blender, blend eggs, milk, salt and nutmeg. Blend well. Add in flour and blend until thoroughly mixed.
  5. Add in melted butter, and blend until just combined.
  6. Pour batter into muffin tins until ⅔ to ¾ full.
  7. When oven is fully preheated, place popovers in oven and bake for 20 minutes. Without opening the oven door, reduce heat to 350 and bake for an additional 10-15 minutes.


If you enjoyed this post or recipe, please pass it along! There are many ways you can SHARE. One of the most popular options is to PIN it on Pinterest or to LIKE it on Facebook. It really makes my day! To make sure you don’t miss a post or recipe you can either follow Creative Kitchen on Facebook or Pinterest. Or subscribe by RSS subscription or Email in the sidebar. It’s FREE! Thanks for reading….I love having company in the kitchen!

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Yuca Fries {Secret Recipe Club}


It’s Secret Recipe Club time again! This month I was assigned From Brazil to You. Denise is a trained chef, and was born and raised in Brazil. I had so much fun reading through her blog while trying to decide on a recipe. So many great recipes to choose from.

I was excited to find these Yuca Fries. I’d never heard of yuca, but I realized I’d seen it before at the grocery store. It’s one of those vegetables I’d always wondered about. Now I know…Yuca is a root vegetable. I learned from Denise that Yuca or cassava is the third-highest source of carbohydrates in the tropics and consumed by half a billion people around the world. It’s also capable of growing in poor soil.


I’m on day 22 of the Daniel Plan so was excited to find something from her blog on the plan. I always like to try new things, and have new challenges in the kitchen. The yuca was easy to peel. After that you cut it in 3 inch chunks and boil for about 15 minutes. The slice into fries and bake. It’s that easy. The Yuca fries turned out crispy and tasty.

Be sure to stop over and visit Denise’s blog. Many hours of interesting reading and recipes to look through!


4.3 from 3 reviews

Yuca Fries {Secret Recipe Club}
Recipe type: side dish
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 large or 2 medium fresh yuca/cassava or 6 frozen yuca sections
  • olive oil
  • salt and pepper to taste
  • A pinch of dried cilantro leaves (or your favorite dried herbs)
  • Fresh lime juice
  1. Preheat oven to 425.
  2. Bring a pot of water to a boil.
  3. Peel the rough outer layer including the purplish layer. Cut into 3 inch sections, place in boiling water and boil for about 15 minutes or until fork tender and the ends start to split open a bit.
  4. If you are using frozen yuca/cassava, just place into water since it’s already peeled.
  5. Remove from water using a slotted spoon and drain on paper towels. When they are cool enough to handle, cut into half lengthwise and remove the thin woody stick that runs through the middle.
  6. Then cut them into sticks or desired shape and spread them out in a single layer on a baking sheet. Drizzle with olive oil, sprinkle salt and pepper and any herbs or seasonings. Fries are done when they are crispy on the outside and soft on the inside.
  7. Squeeze a little lime juice over them. Serve with ketchup or your favorite dipping sauce.


Strawberry Almond Milkshake {Daniel Plan}

I’m super excited about the Daniel Plan! It’s just the type of “clean eating” lifestyle that totally works for me. I’ve always felt great on the Daniel Fast, but I also know my body does best eating small amounts of meat and eggs. On the Daniel Fast (vegan), I tend to rely on whole grains which hurt my tummy if I ate too many of them. I was hungry all the time on the Daniel Fast, so had to rely on small meals throughout the day. I had to think too much. I just wasn’t able to get enough protein. So last spring I kept saying how great it would be if I could keep eating this way…no sugar, no flour, no dairy and just add back in meat and eggs.

I wanted to lean toward paleo, but as we got closer to the summer and vacations, my eating habits strayed from eating clean. I would just track calories in My Fitness Pal. I have to say tracking calories makes it easy for the sugar monster to get out of control, and not eat as many veggies and fruit as I should. After all, I’m still in my calorie range. When I heard of the Daniel Plan, and googled and the food list came up….I was thrilled!


No gluten
No dairy
No sugar
No flour

I can eat lean meat and eggs. And during the detox the only whole grains I can eat are brown rice and quinoa. I’ve had very small amounts when I ate them. I just finished the 10 day detox, and I feel great! I’m actually probably going to continue on the detox for awhile longer. The Daniel Plan is 40 to 50 days depending on if you count your detox as part of the 40 days or not. After the 10-day detox, you can add in limited types of dairy and gluten in the form of whole grains if you find you don’t have a sensitivity to dairy or gluten (another benefit to the Daniel Plan is figuring out if you have dairy or gluten sensitivity). My teenager is doing it, and my hubby just jumped on board a few days ago also. So nice to have that extra support in the house.

I want to share a new recipe I created based on an almond butter smoothie in the Daniel Plan book. I guess I should say “loosely” based, because I basically changed the whole entire smoothie recipe….I just got the idea to add the almond butter to the smoothie. Now I’d read about it before, but for some reason I’ve never really wanted to add it. I mean almond butter is okay…but I’m not like the tons of other bloggers out there that love almond butter. I don’t really like it plain, and I’ve never wanted to add that many calories to my smoothies before. I was happy with my normal smoothie routine (greens and frozen fruit).

Well I’ve been missing out, I tell ya! The almond butter and walnuts I add to this shake really make it creamy and thick. I like the texture…not frozen, and it really reminds me of a milkshake. There is so much you can do with this recipe….very versatile, and you can swap out the frozen strawberries and pineapple for other types of frozen fruit. Their smoothie had hemp seeds, chia seeds and pumpkin seeds. I didn’t have any of those so didn’t add them. Their smoothie had coconut oil (which I was out of), so I used unsweetened shredded coconut. Stay tuned for more Daniel Plan recipes….I’ve been totally inspired lately.

Have you heard of The Daniel Plan? Are you interested in cleaning up your eating? Would love to hear any healthy living, diet or fitness goals you’ve been working on.

Most of my Daniel Fast Recipes will work on the Daniel plan! Just double check the ingredients. You can get them here:  Daniel Fast Recipes.

Strawberry Almond Milkshake {Daniel Plan}
Recipe type: Beverage, Daniel Plan, Smoothie
Prep time: 
Total time: 
Serves: 2
  • 1 cup water
  • 2 Tbsp almond butter
  • ½ cup unsweetened vanilla almond milk (I use Almond Breeze)
  • 2 bananas (ripe, but not frozen)
  • 7 walnuts
  • ¼ cup unsweetened shredded coconut
  • 1 cup frozen strawberries
  • 1 cup frozen pineapple
  • 1 cup baby spinach, baby kale or other greens (I buy a mixed bag at Costco, organic)
  1. Place all ingredients in Vita-mix or other blender and blend well.
  2. If using a blender that’s not as strong, blend frozen fruit and greens with liquid before adding the rest of the ingredients.


If you enjoyed this post or recipe, please pass it along! There are many ways you can SHARE. One of the most popular options is to PIN it on Pinterest or to LIKE it on Facebook. It really makes my day! To make sure you don’t miss a post or recipe you can either follow Creative Kitchen on Facebook or Pinterest. Or subscribe by RSS subscription or Email in the sidebar. It’s FREE! Thanks for reading….I love having company in the kitchen!

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Random blogging thoughts & what direction to take?

Since the end of September I’ve found myself in complete rebellion with documenting our every move and sharing it on Instagram. I’m not sure if it’s burnout or just complete and utter shutdown of that instinct that’s been very much a part of me since I launched my Instagram account in February 2012. I’ve found myself craving more intimacy with my children and family, and really living in the moment. As an avid picture taker always, I didn’t really feel like Instagramming our moments was that intrusive. I could do it quickly and quietly. And I loved that I could glance through the pictures and really catch the highlights of our lives.

For some unexplainable reason, I almost completely stopped until late November. Since then I have shared maybe 18 pictures, which may seem a lot, but definitely not for me. It’s really bizarre. But it’s as if I’ve shut down. I periodically share a status on Facebook, but it’s like I truly have a sense of wanting to keep our moments private. Wanting to quiet my mind and soul from constant documentation. And with that I stopped writing here, and I’ve felt my voice slip away. Is it Writer’s block? I don’t know. I’m just quiet. Still.

I’m still cooking, and usually take pictures of my food. It’s just everything related to my blog and social media came to a screeching halt. I like it, and though it’s given me time to clear out mental clutter….I know I want to find my way back to blogging eventually. My roadblock is how to go about sharing again in this space. What do I want it to look like? After blogging for 4 years, I feel a need and urge to change this space. I love the food blogging community, and I know I definitely still want to talk about food and share recipes. The part I’m not sure about is what else do I want to share? And how do I want to share it? And the desire to create a community with you all.

It’s time for a clean & fresh facelift for Creative Kitchen. It’s time to tidy things up a bit. I have so many ideas… many thoughts swirling around in my head, but at the end of the day…….ROADBLOCK. What to say, when to say it….how to jump back on here and communicating with you. Are you even out there? I know every blogger goes through this at some point or another. I am just stuck, and don’t know how to get unstuck. A little help is MUCH appreciated……

Friends….I need your HELP!

so the question is……..

What matters to you? When I continue writing in this space, what do you want to see? A big part of me wants to tie in more about where I live (Florida), and I’ve always enjoyed writing these types of posts:

I like sharing what inspires me in my daily life. I like encouraging and motivating others. I love the outdoors, and spending time in nature…..spending QUIET time alone outdoors renews my spirit. Highlights of life with my girls…. a focus on healthy living, travel, adventure, and of course still the food and recipes. That’s part of who I am, and I don’t see it changing. We’ve been on many camping trips these past couple years, and I have several camping posts half written in the recesses of my mind.

Okay friends……any ideas of where to start?

And as a blogger…..what helped you get through the transition; any tips for me?


Cheesy ham sliders with onion butter {Secret Recipe Club}

It’s Secret Recipe Club time again!! I can hardly believe I’ve left you with a QUIET month here. I certainly didn’t plan it that way….but do you ever draw in closer to your family, and completely try to drown out the “noise” of the world? As much as I love blogging (and will never give it up), I’ve really enjoyed this break and the solitude from the “blog” world. Can you relate?

I’m excited that the holdays are around the corner….excited that the temperature in South Florida is finally dropping a bit…..excited about spending time with family and friends. This month I was assigned Mommy’s Menu. Toni loves to cook and is a stay at home mom to 7 children! Wow!! There were so many tasty recipes to choose from, but I finally settled on these easy ham sliders. I’m sure we’ve all had a variation on these before, but the onion butter completely puts them over the top……you have to try these! These cheesy sliders are a perfect addition to any holiday party you may attend this year.

Cheesy ham sliders with onion butter {Secret Recipe Club}
Recipe type: Snack, Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 16 dinner or potato rolls
  • ½ pound ham, any (sliced thin or chopped)
  • ½ pound cheese, any variety that melts well (I used cheddar and monterrey jack)
  • 1 stick butter, salted
  • ½ cup finely minced onion
  • 3 Tbsp prepared mustard (I used dijon)
  • 1 tsp poppy seeds
  • 1 tsp freshly squeezed lemon juice
  1. To make the onion butter, combine ingrediens in a small sauce pan and heat gently just until the butter is melted and all the ingredients are well combined.
  2. Preheat oven to 300.
  3. To prepare the sliders, cut open all the dinner rolls and place them on a baking sheet.
  4. Spread onion butter on all the bottoms of the rolls (this will use about half of the onion butter).
  5. Place thin slices of monterrey jack cheese on roll bottoms.
  6. Add ham. Then top with thin slices of cheddar cheese.
  7. Use the rest of the onion butter on the insides of all the tops of the rolls.
  8. Cover all the rolls with the top of the buns.
  9. Cover sliders with foil, and bake for 10-15 minutes until the cheese melts and the sliders are heated through.
  10. Sliders can be assembled up to 2 days in advance.


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