Mom and artist's blog on finding inspiration through all aspects of life. Cooking and food recommendations. Re-purposing, reusing and upcycling items into assemblage, mixed media art and jewelry. My store www.repurposedbeauty.etsy.com
Tuesday, February 1, 2011
New recipe and new art
I've recently got in a shipment of brass findings and have started to do some necklaces. I've never really used focals like this before. I love the vintage look and style and want to really show that in my work. Please pray for me though, everything I make I want to keep! I need to either sell some stuff or get another neck. Some of the beads and other findings I'm adding are vintage and some are new. I love being able to re-purpose old jewelry into new. Some pieces are so dated with their look but are really still useful to re-purpose. I like that everything doesn't need to be new and fresh. Pearls can have paint missing and chain can be worn.
Anyway I made this wonderful chicken recipe I got from watching Martha Stewart. She had on several guys that own their own restaurants in NY. One of them had a recipe for Buffalo chicken wing meatballs. I tried it and wow! I love them, no mess when eating them and the same great taste but a little less fat because you don't use the skins and they aren't fried you cook them in the oven. I used chicken breasts 2 lb and I cut it up in 2 in pieces then put it in my food processor and got it to a nice large grind. I did 2 ribs of celery the same way but a fine dice. Then added in a bowl 1 2/3 c bread crumbs(I just used what was on hand progresso Italian), 2 eggs, 2 tsp salt to the chicken and celery. I melted 1 stick butter in saucepan and then added the 1 c Franks original hot sauce mixed and used a 2 inch cookie scoop for the meatball size. I rolled them and placed them touching and came up with 46 meatballs on a cookie sheet then cooked them for 20 min at 450. I made my own blue cheese sauce instead of the regular blue cheese salad dressing. It was 2/3 c blue cheese, 1/2 c sour cream, 1-8oz cream cheese and 1/2c franks sauce in a sauce pan and heated till the cheese melted stirring constantly. It makes it much more intense than just mixing the ingredients and serving it cold. But once the sauce it done the first time and we ate more for a different meal I didn't heat it again. These turned out really spicy and so good. I would try it with the original before you go spicier or you could even put sauce over the top after they're cooked. This recipe was so much faster than doing the wings and about 5 fill you up where most people eat about 10 wings.