How to Cut a Watermelon

Last week, I saw a video circulating around Facebook of a guy cutting a watermelon using a nifty method I'd never seen before.  Have you seen this yet?

I must admit, when I saw it I was intrigued and wanted to try it immediately!  It really does look pretty cool.  I finally got around to trying it, and here's my thoughts...Drum roll please.......


I would consider it a partial FAIL.  womp womp :(

Sure, like anything the technique would likely improve with practice, but on my first try....

1. I found the method kind of dangerous.  Watermelons, especially when wet, are slippery.  Combine that with a super sharp knife - which is a must for this task, and that's a recipe for a trip to the ER for stitches if you ask me.  
2. There's too much waste for my taste.
3. The pieces of cubed watermelon are inconsistent.  If you're doing this to snack on at home, then it's probably not a big deal, but if you were doing this for a party, it would look pretty messy.

Should you still want to try this, I recommend flipping your melon over to stabilize it before making your first horizontal cuts.  I'd also suggest cutting a little piece off to make a flat surface for the melon to sit on for the rest of your cuts.

 

 As for me, I think I'll stick to the tried and true method for cutting a watermelon.

 

Now excuse me while I indulge in a big bowl of watermelon.

Bon Appetite!

Black Forest Cheesecake Log

Black Forest Cheesecake Log





Prep Time: 10 Min
Cook Time: 2-8 hours
Serves: A crowd


This is so good you're going to want to lick the plate!  The tart cherries provide the perfect balance to the rich, sweet chocolate.  Perfect take along dessert to a party of pot luck.






Ingredients

8oz cream cheese, softened
1/2 cup chocolate hazelnut spread (I used Hershey's Spreads)
2 cups powdered sugar
1/2 tsp vanilla extract
1 Pouch of tart dried cherries, about 1 cup
1/4 cup Black Forest Dukkah

1. Whip cream cheese until fluffy 
2. Add chocolate hazelnut spread, powdered sugar, vanilla, and cherries. Whip to combine
3. Turn mixture out onto plastic wrap and form into ball or log. Wrap and refrigerate a few hours to overnight to set.
4. Sprinkle the Black Forest Dukkah onto a plate and roll the ball into the Dukkah to coat.
5. Serve with vanilla wafers or graham crackers

*for a quick dessert you could also serve as a dip, with the Dukkah sprinkles on top.
** gluten-free - serve with gluten-free graham crackers, or sliced apples

Thai Green Curry

Thai Green Curry



Prep Time: 5 Min - 30 Min if extra time allows
Cook Time: 20 Min
Serves 4-6 Adults

This is an amazingly easy curry that has a depth of flavor you won't find with prepared curry pastes.  Adjust the spiciness by added or decreasing the amount of dip mix used.  The recipe below makes a mild, family friendly curry.









Ingredients

• 1lb Chicken Breast or Thigh Meat, diced
• 2 Tbsp. YIAH Thai Green Curry Dip Mix, divided
• 2 Tbsp YIAH Kasbah Olive Oil, divided
• 1 Clove Garlic, crushed
• 1 Can Coconut Milk
• 2 Tbsp Soy Sauce
• 1lb Snow Peas
• 1 Tbsp corn starch, optional (to thicken)

1. Mix 1 Tbsp Kasbah Olive Oil and 1 Tbsp Thai Green Curry Dip Mix in a bag or bowl, and add diced chicken.  Allow to marinate 30 min if time allows.
2. Add remaining Kasbah Olive Oilto the pan, and quickly brown chicken. 
3. Add garlic, and remaining Thai Green Curry Dip Mix, and stir fry until fragrant
4. Add soy sauce and coconut milk, bring to a gentle simmer
5. Add snow peas and cook for approximately 5 minutes
6. If you prefer a thicker sauce.  Mix 1 Tbsp corn starch with 1 Tbsp water.  Add this to the curry and stir to thicken.
7. Serve over jasmine rice

Variations:

**Vegetarian, simply omit the chicken and add whatever diced vegetables you like!  Some examples include, onion, bell peppers, bok choy, zucchini, broccoli, cauliflower, etc...

**Gluten-Free - Omit soy sauce and replace with Tamari (GF soy sauce) 

Italian Style Sauteed Zucchini

Italian Style Sauteed Zucchini

Prep Time: 5 Min
Cook Time: 10 Min
Serves: Family of Four

This side dish is light, yet full of delicious flavor!








Ingredients

• 2 Large Zucchini, cut into half moons
• 1 Tbsp Butter
• 1/2 tsp Salt
• 1/2 tsp Country Onion and Chives Dip Mix
• 1/2 tsp Classic Olde World Herb & Garlic Dip Mix
• 1 Tbsp Italian Primavera Olive Oil
• 1/4 of a large lemon, optional

1. Cut zucchini into half moons by cutting off both ends, then cutting in half length-wise.  Slice each half into 1/4" half moons
2. Melt butter over medium heat, and add zucchini.  Toss or stir to coat.
3. Add salt, onion dip mix, and garlic dip mix.  Toss or stir to coat evenly
4. Saute until zucchini is softened, about 10 min.
5. Finish with a drizzle of the olive oil, and a squirt of fresh lemon

One Pot Pasta - Tuscan Syle Capsicum Pesto with Chicken

Tuscan Style Capsicum Pesto Pasta With Chicken

When you look at the clock and realize that dinner time is only about 20 minutes away - this is a perfect go-to recipe! 

Prep Time: 5 min
Cooking Time: 15 min
Serves: Family of Four








Ingredients

• 1 lb Chicken Breast, diced
• 12 oz uncooked pasta
• 1 can diced tomatoes with juice (you can also use fresh)
• 4-1/2 cup broth (I tend to have bouillon cubes hand, so I added water and threw in the bouillon cubes according to the package directions)
• 2 Tbsp YIAH Tuscan Style Capsicum Pesto Dip Mix
• 2 Tbsp YIAH Italian Primavera Olive Oil, divided
• Grated Parmesan Cheese, optional

1. Heat a stock pot over medium-high heat.  Add 1 Tbsp oil and quickly saute the chicken.  You're only looking to get a bit of color on it here - don't worry about cooking it through.
2. Add the tomatoes with juice, uncooked pasta, dip mix and broth to top.  Drizzle with 1 Tbsp of olive oil.  Cover and bring to a boil.
3. Stir and reduce to a low simmer.  Keep covered and cook for 10 min, stirring every few minutes to incorporate.
4. Once liquid is absorbed, and pasta is cooked dinner is served
5. Top with Parmesan cheese and enjoy!

**Vegetarian - Omit chicken and replace chicken broth with vegetable broth or tomato juice.  Garbanzo beans would be a nice replacement for protein!  

Allow Me To Introduce Myself

Welcome, thanks for stopping by!

My name is Alisha and I'm a trained chef, wife and mother to twin girls. I took some time off from my career when my daughters were born in 2010.  Through it all, cooking, baking, feeding people, and sharing my knowledge of food has remained a passion of mine, despite sleepless nights, and busy days.

In May 2014 I discovered Your Inspiration At Home and was so excited!  The professional cook in me immediately recognized the high quality, versatility, and uniqueness of these products.  But the wife and mom in me was excited about how these products would make it easy for me to quickly prepare a variety of meals for my family, allowing me to introduce new cultures and flavors to my family.  The best part is I don't have to trek all over, tracking down pricy ingredients.  I've easlily incorporated these products into our every day lives and feel good about the fact that I'm not adding GMO's, added gluten or MSG, artificial flavors and colors, or preservatives to our diet.

But most of all, I'm excited to be among the first in the USA to share these products with you.  Join me as I share valuable cooking tips and tricks, as well as recipes.  If at any time you have questions or comments, I'd love to hear from  you, so please feel free to comment on the posts!

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