{Versions & Verdicts} Elaine’s Lebanese-Inspired Marinated and Roasted Chickpeas and Potatoes

Chickpeas and potatoes marinated for 24 hours – so full of flavors, so tasty and insanely awesome! 

Lebanese Inspired Marinated Chickpeas & Potatoes - The Not So Creative Cook 2

I could literally eat this very single day!!! – Elaine


I can’t predict things. Of course, I can’t. I am not a physic.

But I can feel that something will happen. Sometimes I can tell what it is and other times, not. It happened to me several times.

I will be going on a short break and will be in a place where internet connection has no assurance, so I wanted to be a co-host before that… but Angie somehow read thoughts over the clouds and here I am. It’s crazy, but I knew she’ll ask me if I want to choose my partner – she did. I was thinking about a certain person, but I thought of letting Angie decide. I was literally smiling when I replied “Anyone would do”. But honestly, (again) I knew she would choose Elaine. The next day, I mentioned Elaine’s name before I opened my email and Hiyaaaa! It’s Elaine!! 😀 Elaine is not only a fellow blogger, but a very good friend as well. And I am very blessed to have her around. ❤

Enjoy the fun and join Fiesta Friday #83 by clicking the badge below. Please do link up, guys! 😉



I have mentioned somewhere that I have about 10 or 11 topics to write, and they already have their dates. And my V&V which features Elaine’s amazing recipe is scheduled also today. How awesome, yeah? I have already set the date even before Angie emailed me about co-hosting. 😉 And I am very thrilled!

On to the amazing, amazing recipe…

Lebanese Inspired Marinated Chickpeas & Potatoes - The Not So Creative Cook 3

My mouth always waters when I see Elaine’s post. I must admit that she inspires me a lot to eat those fabulous foods. I am always in awe of her creativity and talent. The first time I saw her Lebanese Inspired Marinated and Roasted Chickpeas and Potatoes, I told myself I am going to make it. It took me some time and I regret that. I also love Selma’s take on it with chicken thighs, but I decide to make Elaine’s first.

Lebanese Inspired Marinated And Roasted Chickpeas and Potatoes

  • Servings: 2-3
  • Difficulty: easy
  • Print


  • 400g floury potatoes
  • 4 tbsp freshly squeezed lemon juice
  • 8 whole cloves garlic
  • 75 ml olive oil
  • 1.5 tsp soft brown sugar
  • 2 tsp mayonnaise
  • 2 tsp Harissa paste
  • 1/2 tbsp tomato paste
  • 400 g tin of chickpeas
  • Salt and pepper, to taste


  1. Peel your potatoes and cut them into chunks. Wash and drain. Drain the liquid from your chickpeas. Place them in a shallow dish.
  2. Add in the rest of the ingredients and mix very well. Tightly cover the dish. Place it in the fridge for 24 hours.
  3. Nexy day: preheat your oven to 360 F. Remove the lid/cover from the dish and replace with aluminum foil. Bake for 45 minutes. After completing the 45 minutes, bake uncovered for another 20 minutes or until the crips and lovely golden brown.

For the original recipe, kindly visit Elaine’s post. And for more mouth-watering recipes, please do take time to visit FoodBod. 😉

Lebanese Inspired Marinated Chickpeas & Potatoes - The Not So Creative Cook 4

Oh my! This dish is insanely good! The flavors are just in balance and it’s really super tasty after the 24 hours marinating process. I strongly recommend this! 😉

What do you think, Elaine? Are you surprised? 😀

I hope you all loved my V&V for today and please don’t forget to link up. 🙂 Have fun at the party!


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I am also sharing this amazing dish at:

Hey, I have other vegetarian dishes as well. 😉

Dark Chocolate Strawberry Shortbread Cookies

It’s a little disappointing when you plan something only to find out that almost everything is ruined.

After a month of no baking, I badly missed it. I have written down all the recipes I’d like to make and even put it on schedule. I am also taking a break sometime next month, so I prefer to do some baking and cooking ahead of time. See – I have listed 3 recipes for every Saturday. After my boss asked me to report to work during Saturdays before I go on a short break, my mind was in a complete chaos. I am lucky that I have cooked and baked long before for the blog – that’s what planning ahead does to me. 😀 I will be on my third Saturday tomorrow and made 3 recipes so far (one is a no-bake).

Dark Chocolate Strawberry Shortbread Cookies - The Not So Creative Cook
I tried Googling easy recipes or no-bake, but I found nothing that suits my limited time. I still followed some on my list.

These yummies came out too sweet for me. What I’d do differently next time is to completely remove the sugar from the shortbread cookies since the strawberry jam is I used is already sweet. You can lessen yours, too, if you desire to. Nonetheless, I just love these cookies!! So yummy and perfect with a cup of tea. ❤

Dark Chocolate Strawberry Shortbread Cookies


  • 6 oz butter
  • 2 tbsp white sugar
  • 1 tsp vanilla extract
  • 1¾ cup flour
  • pinch of salt
  • ¼ cup strawberry jam
  • ¼ cup dark chocolate, melted
  • Powdered sugar drizzle (optional)*


  1. In a large bowl, add butter, sugar and vanilla. Beta until pale and fluffy (about 3 minutes). Add flour and salt, mix until just combined.
  2. Roll the dough into a disk and wrap with cling wrap. Keep in the fridge for an hour or up to overnight.
  3. Before cutting the dough, preheat oven to 350 F. Prepare baking sheet(s) and line with parchment paper.
  4. Remove the dough from the fridge and roll the dough to ½ inch thickness.
  5. Cut the dough using a 3-inch cookie cutter (or whatever size you prefer, as long as it’s a bite-size one). Place them on the prepared baking sheet(s).
  6. Bake for about 10-12 minutes or until edges turn beautifully golden brown.
  7. Remove from the pan let cool on the pan for 2 minutes, then transfer a cooling rack to cool further.
  8. When cookies are cooled, spread jam on top of each cookie, drizzle with melted dark chocolate and if desired, top with powdered sugar drizzle.

Note: For the powdered sugar drizzle, place a desired quantity of powdered sugar then slowly add water while mixing until desired consistency is achieved.

Source recipe: Dark Chocolate Strawberry Shortbread Cookies by Apple of My Eye

I hope you enjoy these cookies. Have a lovely weekend!!


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I am sharing this at Fiesta Friday #82, hosted by the Amazing Angie. For this week’s FF, please welcome our first time co-host, Sarah @ Sarah’s Little Kitchen and a returning one, Kaila @ GF Life 24/7. Please do link up, guys! 😉

I am sharing these cookies at

Showcase Your Talent ThursdayFoodie FriDIYTasty TuesdaysTotally Terrific TuesdayTurn It Up TuesdayMelt in Your Mouth MondayWhat’d You Do This Weekend?!Lou Lou Girls Fabulous PartyRecipe of the Week | Friday Favorites | Foodie Friends Friday | Saucy Saturdays | Sunday Sweets | Happiness is Homemade |


Featured at:

Saucy Saturdays #9


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Oatmeal Raisin Cookies


Honey Sriracha Chicken Wings

Baked chicken wings coated with honey-sriracha sauce.  Sticky, sweet and mildy spicy. 

Sriracha Chicken Wings by TheNotSoCreativeCook 4

You know when you make an excellent dish when you want to take photos again, but you realized its too late.

I think some of you are aware that I love Sriracha. But honestly, I haven’t tried using it as is. I love Sriracha-based sauces or dips. I love anything with Sriracha on it. Honey, on the other hand, I haven’t tried cooking or baking with it. I have honey, but I usually use it in dips and on smoothies.

I prepared the sauce according to the instructions below and coated the chicken wings. The smell is just beyond amazing that I could just dive in into the sauce. I prepped my props and I was very happy with the photos. Of course, one of the awesome things of being a food blogger is you get to enjoy the fruit of your labor.

Sriracha Chicken Wings by TheNotSoCreativeCook 3

You enjoy. You enjoy. And you enjoy… without even realizing that you can make the dish yummier and more appetizing. The light bulb over my head sparked or let me say gave me fireworks when I thought of broiling the chicken wings. Ugh! The sun is down by that time. Why can’t the light bulb turn its light on at daytime? Because it’s daytime and it’s saving energy? 😀 Wrong time to save. Well, it’s too late. No natural light and I hate taking photos without it.

However, I proceed with the broiling thing… er, not broiling… I placed the chicken wings inside a oven toaster and I did my thing. 😉 It came out incredible. I could just slap my face by not being able to think about it when the sun is up. Blogger problems. 😐

This Sriracha Chicken Wings is beyond amazing. It has sticky, sweet, mildly spicy sauce.

Sriracha Chicken Wings by TheNotSoCreativeCook 5

The smell alone is to die for. The chicken wings is first baked, then smothered with the super delicious sauce. My strong suggestion, go ahead and broil them after coating them with the sauce until they get little charred. Alternatively, you can just grill them directly outside.

Honey Sriracha Chicken Wings


  • 2 tbsp olive oil
  • 1 kg chicken wings, split, remove tips
  • 2 tbsp butter
  • 1 tbsp garlic powder
  • 1 tsp fresh ground black pepper
  • 3 tsp salt

For the Sauce:

  • 5 tbsp butter
  • ½ cup honey
  • ¼ cup Sriracha
  • 1 tbsp soy sauce
  • 2 tsp freshly squeezed lime juice
  • lime wedges, to serve


  1. Preheat oven to 400 F. Line a large baking sheet with foil and grease the foil.
  2. Pat dry the chicken, set aside.
  3. In a bowl, mix oil, butter, garlic powder, salt and pepper. Add pat-dried chicken wings to this mixture, mixing to coat well.
  4. Place coated chicken in the prepared baking sheet.
  5. Bake for 40-50 minutes or until chicken is browned and crisp.
  6. Meanwhile, make the sauce: In a small saucepan with low-medium heat, melt butter. Add the remaining sauce ingredients (except for lime wedges, they are to be used for later) and stir constantly. Cook until mixture starts to bubble. Turn off the heat and remove from the heat, set aside.
  7. When the chicken wings are done, remove them from the oven and transfer to a large mixing bowl. Pour the sauce all over your chicken (you can put everything or set aside for dipping sauce).
  8. Optional, but highly recommended: Place your chicken wings on a cleaned baking sheet lined with foil, broil them till they get charred. You can also do this is an oven toaster like I did. It works really well. 😉 But I did it after I took a photo 😦
  9. Serve immediately and serve with lime wedges.


To grill outside: coat the chicken with some sauce and grill until cooked/charred. Save some for basting or dipping.  

Source recipe: Honey Sriracha Chicken Wings by Chew Out Loud

Sriracha Chicken Wings by TheNotSoCreativeCook

I tell you – you will love this. Also, BBQ season is here. This is really awesome for BBQ parties. Pair them with rice? Oh, you know how much I love rice. I promise myself that I will make this often. Once I do make this again, I’ll make sure to take photos and update this post. One last note: I am head over heels over this dish! It seems like I found myself a new love, eh? 😀

I hope you enjoy this lip-smacking dish and will have the chance to try the recipe.

Have a fabulous weekend! Happy partying! Thank you for spending time with me today.


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I am sharing this at Fiesta Friday #81, hosted by the Amazing Angie. Again, we are co-hosting this week. I have participated in voting, how about you? Please do vote for your favorite entries this week.

I am also sharing this amazing dish at

Tasty TuesdaysWhat’d You Do This Weekend?! Melt in Your Mouth MondayHappiness is Homemade | Saucy Saturdays | Recipe of the Week | Totally Terrific Tuesday | Lou Lou Girls Fabulous Party | Turn It Up Tuesdays | Tickle My Tastebuds Tuesday | What’s Cooking Love | Wake Up Wednesday | Friday Favorites |  Foodie Friends Friday | Munching Mondays | Show and Tell Link Party | Kitchen Fun and Crafty Fridays | Cook Blog Share 


Featured at:

Friday Favorites #273


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Sriracha Chicken Balls - TNSCC1

Peach Mango Pie

Hand pies made with flaky pastry filled with sweet mangoes and peaches – a dessert famous in the Philippines. 

Peach Mango Pie-TheNotSoCreativeCook

I love Mangoes. I could eat them everyday. I love anything with Mangoes.

Sadly, they are not available all year long… and when they are in season, they stay for a very short period of time. Mango season this year came along with the month of Ramadan which was lovely as I had Mangoes for the whole month. I have listed several recipes with Mangoes, but I rarely cook/bake something new during Ramadan. It was one of those days that I badly wanted to try making Peach Mango Pie. Besides, it has been waiting in my list for more than a year. 😀 I made sure this time to have them on the table.

Peach Mango Pie is very famous in the Philippines and repeatedly fall in love with this favorite pie of mine. I have known this pie from Jollibee, which is the most famous fast-food chain in the Philippines. They can be sold individually or by three’s. Oh my! I could finish six in one sitting. They are just so good.

Over a year ago, I tried looking for a recipe, but I don’t know why I did not find one. And when I was looking for another pie recipe, I found this recipe.

Peach Mango Pie

  • Servings: 10
  • Difficulty: easy
  • Print


Pie Crust:

  • 1/2 cup cream cheese, cold, cut into cubes
  • 1/2 stick cup unsalted butter, cold, cut into cubes
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/4 tsp baking powder
  • Milk, for brushing or egg wash

Peach Mango Filling:

  • 1 cup cubed mangoes
  • 1 cup cubed peaches
  • 3 tbsp sugar
  • pinch of cinnamon
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice


Pie Crust:

  1. Mix all pie crust ingredients except milk. Using a pastry mixer or your clean finger, mix the dough until you form a coarse crumb. Form into a ball or disk and wrap it using plastic wrap/cling film. Let sit in the fridge for an hour.

Peach Mango Pie:

  1. In a bowl, combine all peach mango filling. Microwave about 1-2 minutes. Let cool a little.

Baking the hand pies:

  1. Preheat oven to 375F. Prepare a baking sheet with parchment paper.
  2. While preheating, flatten your crust thinly (about 1/4 inch thickness) and cut into rectangles using a knife or dough scraper.
  3. Place about a spoonful of the fruit filling on one rectangle and cover with another one. Using a fork, press down the edges to seal. Do this on the remaining dough and filling.
  4. Brush the top with milk or egg wash.
  5. Bake for 25-30 minutes or until top turns golden brown.

Source Recipe: Jollibee’s Peach Mango Pie @ Obsessive Cooking Disorder


You can strain your filling before and after the microwave process to strain the liquids. I did this, but I prefer mine with some ‘syrup’ next time.

Do a taste test for the feeling. If your Peaches are not that sweet, you may need to add a little sugar.

Peach Mango Pie-TheNotSoCreativeCook 2

I hope you enjoy these hand pies and will have the chance to try the recipe.

Have a fabulous weekend! Happy partying! Thank you for spending time with me today.


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I am sharing this at Fiesta Friday #80, hosted by the Amazing Angie. This week, we are all co-hosts. Yay! So exciting! 😀

I am also sharing these delicious hand pies at:

Tasty TuesdaysWhat’d You Do This Weekend?!Cook Blog ShareTotally Terrific TuesdayMelt in Your Mouth MondayLou Lou Girls Fabulous PartySaucy Saturdays | Happiness is HomemadeRecipe of the Week | Showcase Your Talent Tuesday | FoodieFriDIY | Tickle Your Tastebuds Tuesday | Sunday Sweets | Show and Tell Link Party | Kitchen Fun and Crafty Fridays