Recipes...

I found this blog post today.  I have to agree with the author.  Personally, I use recipes to an extent.  I have a number of cookbooks and I have a subscription to Cooks Illustrated. 
But, in large part, I find myself mostly winging it when I cook.  I'll look at a recipe to get an idea of how the dish should be made... cooking times, temperatures, techniques, and general ingredients.  I'll tweak the ingredients if I think I can get away with it and I almost never use measuring spoons. 
If you feel recipes are holding you hostage I encourage you to be brave.  Keep the measuring spoons in the drawer for once.  You've measured ingredients before.  You should have an idea of what a tablespoon of oil looks like in the bottom of your frying pan or how many shakes of salt it takes to fill up that 1/8 teaspoon.  If you're nervous be conservative.  You can always add but it's challenging to take away herbs and spices.  Flavors can sometimes be balanced but it's never the same.

The one caveat to not following recipes exactly, which is pointed out in that blog post, is your dishes may never taste exactly the same way twice.  This isn't an issue for me.  Maybe it is for you, in which case, more power to you.  I just don't have the patience for those tiny little spoons and cups or maybe I'm lazy I don't know.
Also, I don't bake.  Unless it comes in a box or a cardboard tube, I am not a baker.  I just don't have the patience or the accuracy.  Don't use any of the above advice for baking.  :-)