To Simply Inspire https://www.tosimplyinspire.com Simple Recipes - Easy DIY & Crafts Sun, 16 Jun 2019 22:33:35 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.1 Snickerdoodle Cookies https://www.tosimplyinspire.com/snickerdoodle-cookies.html https://www.tosimplyinspire.com/snickerdoodle-cookies.html#comments Mon, 20 May 2019 11:52:35 +0000 http://www.tosimplyinspire.com/?p=42551 This is the best soft and chewy Snickerdoodle Cookies recipe ever. Coated with cinnamon and sugar, they never fail to put smiles on faces. Snickerdoodle Cookies This week my daughter, aka “the Pinterest lover”, has been salivating over goodies she has seen on Pinterest and pleaded with me to let her make something “fun” (as […]

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This is the best soft and chewy Snickerdoodle Cookies recipe ever. Coated with cinnamon and sugar, they never fail to put smiles on faces.

a stack of four Snickerdoodle Cookies with one leaning against the stack

Snickerdoodle Cookies

This week my daughter, aka “the Pinterest lover”, has been salivating over goodies she has seen on Pinterest and pleaded with me to let her make something “fun” (as she says)

Who doesn’t love a good Snickerdoodle cookies?  They are one of my favorites Mrs. Fields cookies growing up.  This recipe is perfection! A little crisp on the outside, soft on the inside.

One of the keys to making the perfect snickerdoodle is not using too much flour. Be sure to level off your measuring cup carefully. (or if you happen to have a kitchen scale, that is by far the most precise.)

Snickerdoodle Cookies Ingredients 

1 stick (1/2 cup) butter, softened

1/2 cup granulated sugar

1/3 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/2 tsp baking soda

1/4 tsp cream of tartar

1/4 tsp salt

For the topping:

2 TBSP granulated sugar

1 tsp cinnamon

How to Make Snickerdoodle Cookies

In a medium, cream the butter, brown sugar and white sugar with an electric mixer.

Add the egg and vanilla and mix until smooth.

In another bowl, mix the flour, baking soda, cream of tartar and salt.

Pour the dry ingredients into wet ingredients and mix thoroughly.

Refrigerate the dough for 30 minutes.

Preheat oven to 300 degrees.

In a small bowl, mix the sugar with the cinnamon for the topping.

Roll about 1 1/2 tablespoons of the dough into a ball.

Then roll this ball in the cinnamon & sugar mixture and place on an ungreased cookie sheet. (I like to roll them twice!)

Bake for 12 to 14 minutes.

ENJOY!!

four Snickerdoodle Cookies leaning against each other

If you like Snickerdoodle cookies, try these other cookie recipes too:

Snickerdoodle Cookies

These snickerdoodle cookies are perfection for any occasion. A little crispy on the outside and soft on the inside. 

  • 1/2 cup butter (softened (1 stick))
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • For the topping:
  • 2 TBSP granulated sugar
  • 1 tsp cinnamon
  1. In a medium, cream the butter, brown sugar and white sugar with an electric mixer.
  2. Add the egg and vanilla and mix until smooth.
  3. In another bowl, mix the flour, baking soda, cream of tartar and salt.
  4. Pour the dry ingredients into wet ingredients and mix thoroughly.
  5. Refrigerate the dough for 30 minutes.
  6. Preheat oven to 300 degrees.
  7. In a small bowl, mix the sugar with the cinnamon for the topping.
  8. Roll about 1 1/2 tablespoons of the dough into a ball.
  9. Then roll this ball in the cinnamon & sugar mixture and place on an ungreased cookie sheet.
  10. Bake for 12 to 14 minutes.

Inspired by In the Oven

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Chicken Pad Thai https://www.tosimplyinspire.com/chicken-pad-thai.html https://www.tosimplyinspire.com/chicken-pad-thai.html#comments Sat, 11 May 2019 17:17:32 +0000 http://www.tosimplyinspire.com/?p=49818 This Chicken Pad Thai recipe is the best homemade recipe ever! It’s full of fresh ingredients and tossed with an easy, scrumptious sauce. I have been wanting to make homemade Pad Thai for months and months. It is the first Thai dish that I ever had a few years ago when I thought I didn’t even […]

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This Chicken Pad Thai recipe is the best homemade recipe ever! It’s full of fresh ingredients and tossed with an easy, scrumptious sauce.

I have been wanting to make homemade Pad Thai for months and months. It is the first Thai dish that I ever had a few years ago when I thought I didn’t even like Thai food.

 

Closeup of Chicken Pad Thai recipe in a big silver bowl

What is Chicken Pad Thai

Chicken Pad Thai is probably one of the most famous of dishes in restaurants across the US. I have read that it is known as Thailand’s National dish.

It is full with fresh veggies, tossed with rice noodles, chicken and a wonderful sauce. Traditionally, a tablespoon of fish sauce is used but I left it out of my recipe. Feel free to add it for an even more authentic version.

You can also swap out the chicken to shrimp or beef. Since Pad Thai is served with rice noodles, it’s a wonderful gluten free meal as well.

Is Pad Thai Spicy?

Traditionally, Pad Thai is not loaded with spiciness. It’s more of a sweeter sauce than other Thai dishes that have curry as an ingredient.

You can certainly add a little crushed red pepper flakes to yours if you’d like. I just would keep it on the low side so it doesn’t completely change the flavors.

Ingredients for Chicken Pad Thai

10 oz Thai rice noodles

1 lb boneless skinless chicken breasts, sliced into thin strips

2 Tbsp olive oil

1/4 cup soy sauce

2 Tbsp rice vinegar

1/4 cup brown sugar (I used coconut sugar)

1 Tbsp lemon or lime juice

1 1/2 cups matchstick carrots

1 red bell pepper, sliced into thin strips

2 cloves garlic

4 green onions, whites sliced thin & greens sliced into 1-inch pieces

2 cups bean sprouts

3 eggs

1/2 cup unsalted peanuts, chopped roughly

1/3 cup cilantro, chopped

Red pepper flakes (optional)

closeup of Chicken Pad Thai recipe in a big silver bowl

 

How to Make Chicken Pad Thai

 

In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, and lime juice

Cook rice noodles according to directions on package.

While noodles are cooking, heat oil in large, deep skillet (or a wok) over medium-high heat.

Once hot add chicken and saute until cooked through, about 4 – 6 minutes.

Transfer to a plate, leaving oil in pan.

Add bell pepper and carrots and sauté 3-4 minutes then add garlic, green onions and bean sprouts sauté 3-4 minute longer.

Push the vegetables round the sides of the pan and crack the eggs into the center.

Scramble until eggs have cooked through.

Add the chicken, noodles and sauce to the vegetables.

Then toss together until evenly coated and cook 1 – 2 minutes.

Serve warm topped with cilantro, peanuts and optional red pepper flakes.

ENJOY!!

Love Thai recipes as much as me? Try some of these others too:

Bang Bang Shrimp and Pasta

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

Thai Spaghetti Squash

Thai Lettuce Wraps

Thai Salad with Peanut Dressing

Chicken Pad Thai

This Chicken Pad Thai is over the top delicious! It’s full of fresh ingredients and tossed with a scrumptious sauce.

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts (sliced into thin strips)
  • 2 Tbsp olive oil
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1/4 cup brown sugar (I used coconut sugar)
  • 1 Tbsp lemon or lime juice
  • 1 1/2 cups matchstick carrots
  • 1 red bell pepper (sliced into thin strips)
  • 2 cloves garlic
  • 4 green onions (whites sliced thin & greens sliced into 1-inch pieces)
  • 2 cups bean sprouts
  • 3 eggs
  • 1/2 cup unsalted peanuts (chopped roughly)
  • 1/3 cup cilantro (chopped)
  • Red pepper flakes (optional)
  1. In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, and lime juice
  2. Cook rice noodles according to directions on package.
  3. While noodles are cooking, heat oil in large, deep skillet over medium-high heat.
  4. Once the oil is hot, add the chicken and saute until cooked through, about 4 – 6 minutes.

  5. Transfer to a plate, leaving oil in pan.
  6. Add bell pepper and carrots and sauté 3-4 minutes then add garlic, green onions and bean sprouts sauté 3-4 minute longer.
  7. Push the vegetables round the sides of the pan and crack the eggs into the center.
  8. Scramble until eggs have cooked through.
  9. Add the chicken, noodles and sauce to the vegetables.
  10. Then toss together until evenly coated and cook 1 – 2 minutes.
  11. Serve warm topped with cilantro, peanuts and optional red pepper flakes.

Chicken Pad Thai recipe in a big silver bowl

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Instant Pot Butternut Squash https://www.tosimplyinspire.com/instant-pot-butternut-squash.html https://www.tosimplyinspire.com/instant-pot-butternut-squash.html#respond Tue, 07 May 2019 19:48:17 +0000 https://www.tosimplyinspire.com/?p=51492 Instant Pot Butternut Squash is an easy, healthy side dish to add to your week. Cook the whole thing without having to peel and dice it. Instant Pot Butternut Squash This Instant Pot Butternut Squash is a super easy way to make one of my favorite vegetables. I love to have a starchy vegetable on […]

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Instant Pot Butternut Squash is an easy, healthy side dish to add to your week. Cook the whole thing without having to peel and dice it.

a bowl of cubed butternut squash in a white bowl

Instant Pot Butternut Squash

This Instant Pot Butternut Squash is a super easy way to make one of my favorite vegetables. I love to have a starchy vegetable on hand for meal prepping. So either this or Instant Pot sweet potatoes are my go-to for making sure I have healthy options to choose from in my refrigerator.

You can then use it as a perfect side dish to any meal or in a bowl like this quinoa bowl too. Or you can even use it to make this fabulous butternut squash soup too.

I don’t know about you, but anytime I can get away with not having to cut a butternut squash I am game. Those stinkers can be tough.

So, what did I experiment with? Putting that whole thing right in the pressure cooker! Well, I did have to cut it in half but that was pretty easy.

Cubes of butternut squash on a countertop

How Long Does It Take to Cook Butternut Squash in the Pressure Cooker?

Depending on if you go my route and cook the whole butternut squash or if you have diced/cubed pieces, the time will obviously vary. From about 15 minutes for a whole but in half squash down to 3 minutes for one inch diced cubes versions.

Either way, it’s a huge time saver when using cooking butternut squash in a pressure cooker. It the oven, diced butternut takes about half an hour. A whole one can take up to an hour.

Instant Pot for the win again!!

How to Serve Butternut Squash

Butternut squash is loaded with Vitamin A as well as potassium. They are much lower carb then sweet potatoes too.

My favorite way to eat butternut squash is mashed with a dollop of coconut oil or butter and sprinkled with cinnamon. If you want to sweeten them a little bit, a little maple syrup or honey is amazing!

How to Make Instant Pot Butternut Squash

Wash the squash on the outside well.

whole butternut squash and a knife on a countertop

Place the squash on the counter or a cutting board and slice across the middle. (not lengthwise)

 

Place the medal rack (that comes with the Instant Pot) into the bottom of the pot. (for cubes, place a stainless steel steamer basket inside instead.butternut squash cut in half on a wood cutting board with a knife beside

Pour 1 cup of water into the bottom.
cut butternut squash in an instant pot without lid

Place the butternut squash halves into pot.

Secure the lid and turn pressure valve to seal.

Set the timer using the manual mode of the Instant Pot and use the + or – sign to set to cook on high pressure for 15 minutes. (if you have cubed the squash, set the timer for just 3 minutes)

Allow pressure to “release naturally” for 10 minutes. (for cubes, quick release all the pressure immediately.)

Carefully release any remaining pressure with a towel over top and remove lid.

cooked halves of butternut squash inside an instant pot

Place cooked squash on a cutting board and let cool for a few minutes.

 

Slice each half down the middle and scoop out the seeds.cut butternut squash halves on a countertop with a spoon scooping seeds and pulp

Gently pull the skin off each piece by scraping with the blade of a knife.

Cut into pieces or mash with a fork.

ENJOY!!

If you like butternut squash, check out these other healthy vegetable recipes too:

Parmesan Garlic Spaghetti Squash

Roasted Green Beans with Almonds

Zucchini Squash Tomato Bake

Simple Roasted Turnips

Balsamic Brussel Sprouts

Instant Pot Butternut Squash

  • 2 pound butternut squash
  • 1 cup water
  1. Wash the squash on the outside well.
  2. Place the squash on the counter or a cutting board and slice across the middle. (not lengthwise)
  3. Place the medal rack (that comes with the Instant Pot) into the bottom of the pot. (for cubes, place a stainless steel steamer basketinside instead.
  4. Pour 1 cup of water into the bottom.
  5. Place the butternut squash halves into pot.
  6. Secure the lid and turn pressure valve to seal.
  7. Set the timer using the manual mode of the Instant Pot and use the + or – sign to set to cook on high pressure for 15 minutes. (if you have cubed the squash, set the timer for just 3 minutes)
  8. Allow pressure to “release naturally” for 10 minutes. (for cubes, quick release all the pressure immediately.)
  9. Carefully release any remaining pressure with a towel over top and remove lid.
  10. Place cooked squash on a cutting board and let cool for a few minutes.
  11. Slice each half down the middle and scoop out the seeds.
  12. Gently pull the skin off each piece by scraping with the blade of a knife.
  13. Dice into pieces or mash with a fork.
  14. ENJOY!!

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Sauteed Spinach with Garlic https://www.tosimplyinspire.com/sauteed-spinach-with-garlic.html https://www.tosimplyinspire.com/sauteed-spinach-with-garlic.html#comments Tue, 30 Apr 2019 11:18:59 +0000 http://www.tosimplyinspire.com/?p=46460 An easy side dish, this Sauteed Spinach with added garlic is a fabulous healthy addition to any lunch or dinner. Sauteed Spinach with Garlic This is another one of those side dishes that you can’t get enough of.  It’s hardly a recipe either.  Sauteed spinach with garlic is a staple in our house weekly. Simply add […]

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An easy side dish, this Sauteed Spinach with added garlic is a fabulous healthy addition to any lunch or dinner.

sauteed spinach with garlic n a white plate

Sauteed Spinach with Garlic

This is another one of those side dishes that you can’t get enough of.  It’s hardly a recipe either.  Sauteed spinach with garlic is a staple in our house weekly.

Simply add the garlic and coconut oil or olive oil to a large covered pan.  Add the fresh baby spinach. Cook for about 5-7 minutes until the spinach is completely wilted.  That’s it!

It’s a crowd pleaser every single time.

Sauteed Spinach with Garlic recipe on a white plate

How to Make Sauteed Spinach with Garlic

Add the coconut oil (or olive oil) and garlic to the sauce pan.

Add the whole bag of spinach to the pan and cover.

Baby Spinach in a pan on the stove

Cook on medium high for 5-7 minutes stirring often to toss.

Serve immediately.

ENJOY!!

Try these other easy, healthy side dishes too:

Roasted Green Beans

Parmesan Garlic Spaghetti Squash

Crunchy Baked Cauliflower

Sauteed Spinach with Garlic

A simple classic side dish, this sauteed spinach with garlic is a perfect healthy addition any meal.

  • 1 Tablespoon of coconut oil or olive oil
  • 4 cloves of garlic (mined)
  • 16 oz bag of fresh baby spinach
  1. Add the coconut oil (or olive oil) and garlic to the sauce pan.

  2. Add the whole bag of spinach to the pan and cover.
  3. Cook on medium high for 5-7 minutes stirring often to toss.
  4. Serve immediately.

Sauteed spinach with garlic recipe on a white plate

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Garlic Shrimp and Quinoa https://www.tosimplyinspire.com/garlic-shrimp-and-quinoa.html https://www.tosimplyinspire.com/garlic-shrimp-and-quinoa.html#comments Thu, 18 Apr 2019 15:30:48 +0000 http://www.tosimplyinspire.com/?p=48791 This Garlic Shrimp and Quinoa is an easy, healthy and gluten free recipe! Made with fresh ingredients and seasoned with the perfect amount of spices for a light lunch or dinner. Garlic Shrimp and Quinoa  I have a love of quinoa.  And I have a love of shrimp.  So when you are craving both, you […]

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This Garlic Shrimp and Quinoa is an easy, healthy and gluten free recipe! Made with fresh ingredients and seasoned with the perfect amount of spices for a light lunch or dinner.

closeup of Shrimp, quinoa, sliced avocado and diced red, yellow, orange peppers

Garlic Shrimp and Quinoa 

I have a love of quinoa.  And I have a love of shrimp.  So when you are craving both, you make this perfect Garlic Shrimp and Quinoa and toss it in a bowl.

It’s a healthy AND full of flavor recipe for the win!! Oh!  I forgot easy! So easy!

Quinoa a wonderful grain with a benefit of added protein and essential amino acids.  Plus it’s gluten free as well.  So needless to say, some of my absolute favorite recipes are made with quinoa.

closeup of Shrimp, quinoa, sliced avocado and diced red, yellow, orange peppers

Try these other healthy quinoa recipes too:

Southwest Quinoa Salad

Spinach Mushroom Quinoa

Quinoa Tabouli Salad

Quinoa Power Bowl with Honey Dijon Vinaigrette

Healthy Quinoa Cakes

Balsamic Roasted Cauliflower and Mushroom Quinoa

Making this shrimp and quinoa is as simple as cooking the quinoa. Sautéing the shrimp. Slicing and dicing some veggies and the mixing it all together with a few spices.

It has just the perfect amount of a little Mexican flavor with the chili powder and cumin. Of course, feel free to add a little more if you’d like a more robust spicy flavor.

It’s versatile enough that you can add other vegetable to it too.  Try it with zucchini

It’s a quick light meal to make any night of the week or even as meal prep for several days. Honestly, you could treat guests to this as well along with a salad and they’d be in awe of it’s goodness.

closeup of Shrimp, quinoa, sliced avocado and diced red, yellow, orange peppers with cilantro on top

Ingredients for Garlic Shrimp Quinoa

1 cup dry quinoa, cooked by package directions

1 lb shrimp

1 teaspoon chili powder

1/2 teaspoon cumin

1 teaspoon paprika

2 Tablespoons olive oil, separated (or coconut oil or avocado oil)

1/4 each bell pepper (red, yellow, orange)

3 garlic cloves, minced

1/4 – 1/2 cup fresh cilantro (I like more)

1 avocado, diced

salt and pepper to taste

How to Make Shrimp and Quinoa

Prepare quinoa per package directions.

uncooked quinoa in a black pot

Place shrimp in the bowl and sprinkle with paprika, chili powder, and cumin.

Add one tablespoon of olive oil (or coconut or avocado oil) to a saute pan. Add minced garlic and shrimp. Then until fully cooked. Set aside.

uncooked shrimp in a stainless steel pan

Dice peppers and avocado and place in a large bowl.

closeup of diced red, yellow and orange bell peppers

Add cilantro and remaining tablespoon of oil.

Add the cooked quinoa, to vegetables and toss thoroughly.

Cut shrimp into small pieces and add to quinoa mixture and toss again.

Refrigerate for 2-4 hours for flavors to blend. (The longer the better).

ENJOY!!!

Garlic Shrimp and Quinoa

This Garlic Shrimp and Quinoa is an easy, healthy and gluten free recipe! Made with fresh ingredients and seasoned with the perfect amount of spices!

  • 1 cup dry quinoa (cooked by package directions)
  • 1 lb shrimp
  • 3 cloves garlic (minced)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 2 Tablespoons olive oil (separated (or coconut oil or avocado oil))
  • 1/4 each bell pepper (red, yellow, orange)
  • 1/4 – 1/2 cup fresh cilantro (I like more)
  • 1 avocado (diced)
  • salt and pepper to taste
  1. Prepare quinoa per package directions.
  2. Place shrimp in the bowl and sprinkle with paprika, chili powder, cumin and garlic powder.
  3. Add one tablespoon of olive oil (or coconut or avocado oil) to a saute pan. Add minced garlic and shrimp. Then until fully cooked. Set aside.

  4. Dice peppers and avocado and place in a large bowl.
  5. Add cilantro and remaining tablespoon of oil.
  6. Add the cooked quinoa, to vegetables and toss thoroughly.
  7. Cut shrimp into small pieces and add to quinoa mixture and toss again.
  8. Refrigerate for 2-4 hours for flavors to blend. (The longer the better).

closeup of Shrimp, quinoa, sliced avocado and diced red, yellow, orange peppers

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