Painting on Glass

So here I am again, asking you to get creative. I wanted to quick get this post in because this glassware makes a super easy and cheap gift. For the wine glasses, I went to the dollar store so if you figure that you make 12 glasses, you'll spent about $25 and still have paint left over. I decided to make flower themed wine glasses.  

When picking the project keep in mind that the paint won't wash off but could potentially peel off.  You will want to not paint the food contact area. So for example, on a wine glass, you will paint the outside.  Also, you need to remember that if you can look down into the glass piece, you will need to paint backwards. For example, with a flower, you need to paint the center first, then the petals.  This way, when you look down the glass (to drink) you'll see the flower as if you would see it in nature.

The paint that you should use is an enamel paint.  These can be found at any craft store. Also, it is recommend that you either bake the glass (which sounds like a bad idea to me) or let it dry for 21 days.

To prepare your glassware, wash and dry it. Then with a cotton ball, rub it with rubbing alcohol.  If you make a mistake or even change your mind several days later, a doused cotton ball with alcohol will still help to remove the paint.

Painting it free style will be difficult for most people.  You may even be wondering if you can handle such a task.  If you print or sketch out a drawing of what you want to do it makes it much easier.  Also depending on the design, you can cut out a picture and tape it on the opposite side of where you'd like to paint.  Then just paint over the picture.  I'll show you an example further down in this post. Make sure to let the paint dry between layers so that it doesn't crack later.

So does this make sense?  Check out the 5 million photos I've posted for guidance!

Christmas Themed Wine Glasses

Old Fashioned Christmas Candy or Presents

Let it dry inbetween coats

Paint the bottom

How About Painting a Cake Plate?

Here I printed out cute sweet treat clip art and cut out my favorites.  I then taped them onto the top of the cake plate.

Flip the cake plate over, and paint on the bottom side. Remember what I mentioned above about the order that you paint in.  The top of the plate will be seen. If for example you have a cherry on top of a dollop of whipped cream, the cherry needs to be painted first.  If there's sprinkles on top of frosting, the sprinkles need to be painted first.

Decorate the edges and the stand freestyle.  Wait 21 days to dry before using.

Simple Yet Elegant Appetizers

Bacon Wrapped Shrimp with Apricot Glaze & Lemony Arugula Salad

Serves 4

12 Large Raw Shrimp, Peeled and Deveined

6 Slices of Bacon

½ C Apricot Jam

1 Orange, Zested and Juiced

1 Bag of Prepared Arugula

1 Lemon, Zested and Juiced

1 T Olive oil

Salt and Pepper to Taste

Cut the bacon in half and wrap it round the shrimp. Set aside.

Mix the jam, orange zest and juice.  Warm in the microwave.

Heat a sauté pan and cook the shrimp, turning when the bacon gets nice and crispy.  The shrimp should be cooked by the time that the bacon gets crispy on each side.

Toss the arugula with the lemon juice, zest, olive oil and a little salt and pepper.  Assemble the plates and serve!

 

 

 

Peeling and Deveining Shrimp

I prefer to purchase shrimp in the shell because I feel that it retains its “shrimpy juices” and flavor.  When bought already peeled, the flavor may get washed away when rinsed for defrosting.  First you just peel them down to the tail.  I find that the bottom of the shrimp is a good starting point to peel it apart.

 

Now to clean out the poop vein!  Yes poop vein.  I think this part is the point where squeamish housewives decide to buy precleaned shrimp.  Again, it’s optional, but it’s better and typically cheaper when shelled.  Cut a small slit down the top of the shrimp. 

Pull out the vein. This vein is where the shrimp poops. You won’t die if you eat it but it’s a little yucky. This vein can be black and stringy, clear and slimy or an apricot color slimy vein. Pull it out and lightly rinse it off if needed. Now you’re ready to cook!  

 

 

Marinated Mushrooms

Serves 6-8

2 Lbs Whole Mushrooms

1/3 C Balsamic Vinegar

¼ C Olive Oil

2 Cloves Garlic, Minced

1T Herbs (fresh or dried like basil, oregano, thyme, etc.)

Salt and Pepper to Taste

Bring a pot of salted water to a boil. Cook the mushrooms for about 5 minutes and chill under cold water.  Marinate the mushrooms with the remaining ingredients for at least 1 hour.

 

 

Lemony Roasted Artichokes

Serves 6-8

2 Cans of Whole Artichokes

1 Lemon

1 Sprig Rosemary, Chopped

1T Olive Oil

Salt and Pepper to Taste

Preheat oven to 375 degrees.

 

Cut artichokes in half and put them on a foil lined baking pan.  Zest the lemon.  Cut off the remaining rind and quarter it.  Cut into thin slices and make sure that all the seeds are removed.  Mix all the ingredients together and bake for about 30 minutes.  Serve hot or chilled. 

 

 

I LOVE LOVE LOVE my cast iron grill pan. This is a great way to grill your favorite items all year round.  Many appetizers tend to be meat or carbs so this is a nice alternative for your buffet.  Below isn’t much of a recipe, just a quick and easy idea that you can interchange with different veggies.

 

 

Grilled Zucchini and Peppers

Serves 6-8

2 Zucchini

1 ½ Lbs Sweet Mini Peppers

2 T Olive Oil

¼ C Basil Pesto

Salt and Pepper to Taste

 

Cut the zucchini into sticks and peppers in half. Toss in oil.  Heat the grill pan and grill the veggies. Season with salt and pepper and toss with pesto.  Serve Hot or chilled.

 

 

 

 

 

Bruschetta with Crostini

Serves 6-8

1 Fresh Baguette, sliced

About 2 T Butter
2 Tomatoes, Seeded and Small Dice
1 Small or ½ of a Large Red Onion, Small Dice

2 Large Cloves of Garlic, Minced

4 Large Basil leaves, Chopped or Chiffonade

1 T Olive Oil

¼ C Balsamic Vinegar

Salt and Pepper to Taste

Mix all the ingredients except the baguette and butter and let the bruschetta marinate at least 1 hour.  Tomatoes tend to need more salt than most veggies. You may want to strain it a little bit before serving depending on how juicy the tomatoes are.

I prefer the crunchy yet softness that comes from toasting the bread in a sauté pan. Heat a sauté pan and melt the butter.  Toast each side of the bread and then serve!

 

Try it with Sautéed Sea Scallops!!!

 

Fresh Sea Scallops

About 2 T Butter
Flour to Coat
1 Lemon, Cut in Half and Seeded
Salt and Pepper to Taste

Lightly dry the scallops with a paper towel.  Toss in flour and make sure to shake off the extra flour.  Heat a sauté pan and melt the butter.  Cook the scallops, flipping after you see a nice brown crust form on each side.  Sometimes the scallops are too large and my need to be finished in the oven.  It depends on your liking but if the scallop is really fresh it should be just cooked, like al dente is to pasta. However, many people like them cooked well.  The choice is yours. 

 

 

Serve it long side the bruschetta with a little lemon juice on top at the end of cooking.  The trick to the nice presentation of bruschetta is to use a circle cookie cutter.

 

 

Fall Side Dishes

Light Lemony Brussel Sprouts

Serves 4

2 Lbs Burssel Sprouts

1 Lemon
1 T Butter
¼ C Parmesan Cheese
Salt and Pepper to Taste
 

This is a very different preparation from the norm in that you need to peel the brussel sprouts.  Trim the end off and peel the leaves.  About half way through each brussel sprout you will need to trim the bottom again and continue peeling.

 

 

Zest and juice the lemon.

In a large sauté pan put the butter and about 2 T water and heat up the pan.  Add the brussel sprouts.  Once they start to shrink down, about 2 minutes in, add the lemon zest and juice. Shortly after, they should be ready.  Turn off the heat and add the parmesan cheese. Enjoy!

 

 

 

Jalapeno Cheddar Cornbread

Serves 4-6

1 ¼ C Flour

¾ C Cornmeal

¼ C Sugar

2 t Baking Powder

1 t Salt

1 C Milk
¼ C Melted Unsalted Butter
1 Egg

1 C Shredded Cheddar Cheese

1 Jalapeno, Minced & Seeded

Preheat oven to 400 degrees. Grease an approximately 9X9 pan.

Mix the flour, cornmeal, sugar, powder, and salt.  Stir in the milk, butter, and egg until thoroughly mixed.  Then stir in the cheese and jalapeno. Pour into the pan and bake about 25-30 minutes.

 

Cornbread Sweet Potato Stuffing

Serves 6-8

1 recipe of Jalapeno Cheddar Cornbread
6 Oz Bacon
1 Sweet Potato
½ Yellow Onion, Chopped
1 ½ C Vegetable or Chicken Stock
½ Bunch Cilantro, Chopped

Cook the bacon.  Cool it and chop it.

Bring a pot of water to a boil. Peel and cut the sweet potato into a small dice and cook it until tender.  Add the onion into the pot during the last 2 minutes of cooking to soften.

 

Preheat the oven to 350 degrees. Crumble up the cornbread into a large bowl.  Mix in all of the ingredients and then put it into an oven proof casserole dish.  Bake it for about 15-20 minutes or until hot. If you’re preparing it head of time and refrigerating it, you will probably need to add another 15 minutes.  Serve!

 

 

Roasted Root Vegetables

Serves 6

1 Sweet Potato

2 Parsnips
8 Brussel Sprouts
½ of a Red Onion
1 Bulb Fennel
2 Cloves Garlic, Minced
2 T Oil
2 Sprigs of Rosemary, Chopped
Salt and Pepper to Taste

Preheat the oven to 375 degrees.

Peel the sweet potato, parsnips and onion, chop into large dice.  Trim the ends of the brussel sprouts and cut into quarters. Cut the fennel into quarters and cut out the core.  Cut into large dice. Mix them all together and bake for about 40 minutes or until tender.