Image Credit: © 2015 Michaels Stores.
Clearly, I am on a craft store kick since this makes TWO Michael’s reblogs in about a week. This one is looking pretty easy and would make a great party snack. I will be doing this for sure! Look for pictures of my own apple creations in November.
Check out the recipe & instructions here.
Have a spooky weekend,
For those of you that are new around here, OPP stands for Other Peoples Projects. Be sure to check out some of the past week’s OPP’s while you visit.
Today I would like to share my fruit and veggie wash with you all. It is SO easy to make at home and the store-bought stuff is very costly. Why don’t you try this out next time?
I use this as a rinse for items I pull from my own garden, too. It gets any hitchhiking little buggers off your food – and does away with them. Plus, you need to be sure that no birds (or anything else) got into or onto your edibles. So get to washing! If your fruit is floating you can use a small plate, as shown below, to hold the fruit under.
If you’d like a printable for this wash – here is a link Fruit & Veggie Wash.
If you missed them, check out my All Purpose Cleaning Spray, Antibacterial Spray, and my Disinfecting Spray recipes.
Today I want to breakdown how to make magnetic spice jars for you. I used metal twist jars from Specialy Bottle. Make sure your jars are made from food-safe materials. If you are going to use glass jars, locate them out of direct sunlight. No matter what kind of container you use, your herbs will stay fresh much longer if you keep these away from light and extreme heat or cold.
- Jars or containers
- A Sharpie or printed labels
- Clean and dry your jars.
- Turn them over and glue your Magnets on the bottom.
If you are using 3 little magnets like I did, you will want to glue in one magnet at a time and let dry. This way they don’t pull together toward the center before the glue has a chance to dry. If you are having trouble with that you can use tape to temporarily hold magnets in place while the glue dries, as well.
- Fill your jars with delicious spices.
- Attach your labels, or write on them with a Sharpie. Learn how to make your own here.
- Stick ’em to your fridge or other metal surface.
I have a little nook on the side of my fridge that protects them perfectly and still keeps them accessible. If you don’t want yours on your refrigerator, you can attach a metal ruler, straight edge or brackets to the underside of a hanging cabinet or the inside of a swinging cabinet door. You can learn about those materials and how to do that here, in my Hanging Bathroom Jars tutorial. You can do this anyplace you need to save some some counter or drawer space. Think: Craft areas, closets, junk drawers, garages – anyplace you find a need!
Project Cost: $42 for 30 jars– about $1.35 per jar.
$14.95 Magnets (set of 100 Neodymium N42 1/2″ x 1/16″ magnets from K&J)
$25.80 Jars (30 x $0.86 Twistlug 3oz Jars from Specialty Bottle)
the other materials I had already. Liquid Nails is about $5, so you could make this at home for under $50. (Assuming you have a Sharpie and some spices.) Most folks have way less spices than I do, too.
PLEASE come back and show off your handiwork if you make these!
Stay Crafty My friends,
Howdy! Here is my Escarole Soup recipe. This is the Italian version with meatballs, chicken and noodles. Read: This is the RIGHT way! (haha!)
Escarole Soup Ingredients
- 70-75 miniature meatballs (recipe follows)
- 1lb Chicken, cooked and shredded (about 4 cups)
- 1 Tbsp EVOO
- 1 Cup Carrot, chopped
- 1 Cup Celery, chopped
- 1 Cup Onion, chopped
- 1 Clove Garlic, chopped
- 4 Quarts of Chicken Stock (I use 2 regular and 2 unsalted)
- 1 Cup shredded Pecorino Romano Cheese (I love Locatelli Brand)
- 1 Large Head of Escarole, chopped
- 2 tsp Salt, more to taste
- 1 Tbsp Pepper, more to taste
- 8 Ounces dry Acini Di Pepe Pasta
- 1 1/2 pounds of meatloaf mix (pork, beef, veal)
- 1 Cup Italian Panko Breadcrumbs
- 1/2 Cup Milk
- 1/2 Cup shredded Pecorino Romano Cheese (I love Locatelli Brand)
- 3 Tbsp Onion, finely chopped (I process mine to quasi-liquify since I hate the chunks in meatballs)
- 1 Large Egg, mixed with a fork
- 1 Tbsp EVOO
- 2 Garlic Cloves, chopped
- 4 tsp dried Parsley
- 1/2 tsp dried Oregano
- 1/2 tsp dried Basil
- 1/2 tsp salt
- 1 tsp pepper
- If you haven’t prepped your chicken ahead of time, go ahead and get that started first. I simply boil mine then shred it. If you don’t have a kitchen scale, 3 breasts is about 1 1/2 lbs raw chicken. That will yield you the 1lb shredded you’ll need once it’s cooked and the fat bits are tossed.
- Make those meatballs! Preheat your oven to 400ºF. In a large bowl, stir cheese into the Panko. Next stir in the milk. Add in the meat, onion, garlic, egg, EVOO, Parsley, Oregano, Basil, Salt and Pepper. Mix well with your hands – it’s the best way! Roll meatballs into small balls using a generous teaspoon for each ball. (I use a small 2 tsp cookie scoop. You will get around 75 miniature meatballs from 1 1/2 pounds of meat. Bake the meatballs on a cookie sheet 12-15 minutes. Set aside.
- Grab a large stock pot – at least 8 quarts. Add the EVOO to the pot and heat it over medium heat. Saute your carrots, garlic, onion and celery for around 5-10 minutes to get them started.
- Add the 4 Quarts of stock to the pot and cook 10 minutes to soften up your veggies. Next, add those (pre-cooked) meatballs and the (pre-cooked and shredded) chicken and return the pot to a simmer. Now add in the Romano Cheese, Salt, Pepper and Escarole then simmer 5 minutes more to bring it all to temperature.
- Lastly, add the dry pasta to the pot and cook till the pasta is tender.
This serves 12 and clocks in at just under 400 calories per 2 – 2 1/2 cup serving). Click here to see the full nutrition stats. I hope you enjoy. Come back and rate it if you try this recipe. 🙂
Stay crafty my friends,
Here is my lasagna recipe, with pics! Ingredients:
- 3/4 cup Parmesan Cheese, grated (divide into 3 – 1/4 cup units)
- 12 oz Mozzarella, whole milk, low moisture (divide into 3 – 4 ounce units)
- 12 Lasagna Noodles
- 1/2 cup Onion, diced
- 3 cloves of Garlic, finely chopped
- 1lb Italian Sausage, casing removed
- 1lb Ground Beef
- 28 oz Crushed Tomato (the big can)
- 2 cans Tomato Paste
- 1 24 ounce can of Pasta Sauce (I use Hunt’s Four Cheese)
- 2 Tbsp Brown Sugar (or more to taste)
- 1 tsp fennel seed
- 1 Tbsp Parsley (dried spice)
- 1/2 tsp Black Pepper (or more to taste)
- 1/2 Tbsp Salt (or more to taste)
- 1/2 Tbsp Basil (dried spice)
- Additional 1 tsp Parsley (dried spice)
- 1/2 tsp Italian Seasoning *
- 1 large egg
- 16 oz container of Ricotta Cheese
I want to share a quick kitchen tip with you today – a easy way to store and preserve leftovers in single-serve portions. This frugal food tip will work with any scoopable or pourable recipe that also freezes well. I use it with shredded meats, batches of chili, stews, soups and gravy’s! It’s likely that you likely have everything you need in the pantry – so you can get crackin’ with this money saving kitchen tip as soon as tonight! Continue reading
Yoooooooooooo – There is serious deliciousness going down in this house right now, man! Tonight, I made a recipe from the Sweet Files blog: Chipotle Chicken Enchiladas. I needed to share it with you all immediately. This was super easy to put together, too.