DIY on a Dime: Painted Mason Jars

I spend many hours pouring over magazines, blog posts and Pinterest soaking in all of the beauty.  Usually, after I'm done, I realize that I can't afford to do half of the things I see in all those places.  I mean, even the DIY/Hack versions are sometimes too pricey for me to tackle.  That's where saving and creativity come in.  I saw these painted Ball Mason Jars on Etsy going for a pretty penny.  I'm not hating on the ladies that make them but, let's just say I gave their prices the old "child please" face when I saw them!  I decided that I could make my own!  Why not right?  

So, here is my DIY recipe for "Painted Mason Jars".

Supplies:

Mason Jar - Any size that you'd prefer

Acrylic craft paint - I used some that I had laying around my studio

Sponge brush - This is optional.  It helps with spreading the paint around

Step one: Assemble your jars and clean them with mild soap and water. Make sure they're dry completely before beginning.

Step two:  Squirt a "generous" (clearly that's a relative term) amount of paint into your jar. Aim for the bottom and the sides.

Step three: Swirl your jar around and let the paint run around in there.  This is where that sponge brush would come in handy.  ESPECIALLY if you're like me and need instant gratification with craft projects.  That brush gets you there quicker. 

Here are some tips that I've learned on this project:

1.  If you use a sponge brush to coat the insides of the jar, you may need to use several layers of paint to get the coverage you want.  The brush kinda thins the paint and leaves stroke marks.

2.  Residual paint will rest in the bottom of the jar and be cracked and ugly.  So, turn the jar upside down on some wax paper to dry.  Then, peel the paper away after the coast is clear.

This project is CRAFTY LEVEL: 1 Beginner/Novice

That means anyone can do this!  I used them as part of my holiday mantle decor and now they're on the mantle next to the coffee filter trees I made.  Cuteness.

Thanks for stopping by and checking this tut out!  

Let me leave you with this:

Never be too broke to try and figure out a work-around.  You never know what you can come up with to improve your life or the lives of those around you.  Don't let money curb your imagination and creativity.  We all have it!  Let your creativity and ingenuity solve problems for you and make you glow!

RoseRedd Made It: Chick-Fil-A Inspired Chicken Nuggets

I'm a pescatarian.  So, I don't eat any meat other than seafood.  However, my husband and my son are straight up carnivores!  Well, they don't eat beef but, everything else is game!  So, I make a lot of chicken dishes.  My son really enjoys chicken nuggets.  We don't allow him to eat much fast food but, if he had his choice, he'd opt for Chick-Fil-A.  They have very well seasoned and tender chicken breasts that they serve on seedless buns with two pickles; that's their signature sandwich.  They also serve it on a biscuit for breakfast and chop it up into nuggets that are served with an array of sauces.  Not gonna lie...I miss the hell out of eating chicken from there.

Since my little guy loves their chicken, I decided to recreate it for him here at home.

Ingredients:
2 medium sized chicken breasts (chopped into 1in cubes)
1/2 packet of Hidden Valley Ranch
1 teaspoon of sea salt
1 teaspoon of dried garlic flakes (I use Badia brand, it's AMAZE) (garlic powder would work too)
1 1/2 cups of whole wheat flour (I'm sure white flour would work just as well)
1 teaspoon of paprika
1/2 teaspoon of freshly cracked black pepper
1/2 cup of frying oil (I use Filippo Berio Extra Light Olive Oil)

1.  After you chop your chicken into 1in cubes, place it in a large mixing bowl with the Hidden Valley Ranch, sea salt, paprika, black pepper and garlic flakes.  Add in the flour as well.  Make sure all the chicken is coated with seasoning and flour.

2.  In a large skillet (preferably cast iron) add frying oil. *I keep the oil to a minimum to reduce calories and fat*  Turn the heat on high. After a couple of minutes, add a little flour into the skillet to see if the oil bubbles. If it bubbles, you're ready to add your chicken, if not, the oil is not hot enough.

3.  Add chicken into skillet.  Let each side fry for about 2 minutes and then flip the pieces over.  Continue to do this until each nugget is firm and completely golden brown.  This process takes about 15 minutes.  Use your discretion.

4.  Remove chicken from the skillet and drain excess oil.  Leave it on  paper towels to drain.

If you try this recipe, share it on your fave social media outlet and use #RoseReddMadeIt.

Framed Maps...You Can Do It!

Ever get tired of the run of the mill wall decor that you see in EVERYONE'S home?  I know I do!  It's easy to head out to your local strip mall or discount store and grab something that matches your decorating style.  I'm a creative so, I try and find creative and cost effective solutions for unique wall decor.  That's how I came up with these framed Atlas pages.  I kinda have a "thing" for maps and globes.

Here are my finished products!  Each frame cost $.50 from the Thrift Store.  The Atlas was free and the card stock was about $.25 a page.  So, this whole project $2.25!  Yeah!

RoseRedd Made It: Stuffed Zucchini

G'day folks! The recipe for this week is my stuffed zucchini!  Of course I'm not the first person to make stuffed zucchini but, I'd like to think that my recipe is pretty good.  I served this with a big field green salad.

What I love about this dish is that it's both tasty and healthy.

Ingredients List:
(4) Large Zucchini
(1) Large carrot
(1) Cup of mushrooms (bella would be best)
(1/2) Cup of scallions
(2) Leaves of basil
(1) Large heirloom tomato

Seasoning:
Sea Salt
Garlic
EVOO (Extra virgin olive oil)

Alright, so, I used four large zucchini squash.  I cut each zucchini in half and then cored each half.  I saved the "innards" to use for the stuffing.

Next, you want to chop up all the other goodies you want to include in your stuffing.  I used diced heirloom tomatoes, white mushrooms, scallions, fresh basil, and carrots.  You can really use anything you'd like.  Just be careful that you don't pick things that will turn to mush.

Next, I chopped fairly large "chunks" of mozzarella cheese.  I use the Polly-O brand.  I really like the quality of the cheese.  It's super yummers!

Next, I saute all the veggies, including the cored zucchini in skillet with a tablespoon EVOO (extra virgin olive oil).  I add garlic and a tiny bit of  sea salt in with the veggies.  Remember, salt will draw water out of your veggies and they'll loose their nice texture.  Don't forget that you can always season the stuffed zucchini before it goes into the oven.

Next, toss the mozzarella in with the mixture and spoon the stuffing into each zucchini shell.  Now would be the time to add additional seasoning before you pop it in the oven.  While all this is going on, I would pre-heat the oven to 350 degrees.  Bake it in the oven until all the cheese is melted.  I like mine to be slightly brown.  Use your discretion.

Optional ingredients:  You can add day old bread and canned tomatoes to make this a more filling dish.  However, my version is for those with more than enough love on their handles!

Insider Tip:  I also saute and season the outside zucchini shell.

Here is what the final product looks like.

If you try my recipe, please share it on social media!  Use the hashtag #RoseReddMadeIt