Turnip “Fries”

Take 4 turnips, peel and slice into French fry size strips. Toss with 2 tsp. olive oil and add seasonings you like (I use sea salt, garlic powder, and Mrs. Dash extra spicy). Lay out on a baking sheet and bake at 400 until lightly browned. They will not become crispy as they dehydrate, but they will have a consistency like McDonald’s fries. :) Enjoy!

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:)
~Amber
>

DOLMA! (Lamb in GrapeLeaves!)

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LAMB DOLMAS

1 1⁄2 Lb lean ground lamb
1⁄2 medium sized leek (finely chopped)
5 cloves garlic (minced)
2 lemons (zested and juiced)
1⁄2 tsp ground cumin
1 tsp red pepper flakes
2 tbsp olive oil
2 eggs
small handful of mint leaves (chopped)
small handful parsley (chopped)
small handful fresh dill (chopped)
2 tsp mustard
1 1/2 tsp sea salt
black pepper to your liking
1 jar grape leaves (drained of brine and soaked in fresh cold water)

*Place a medium to large size sauté pan over medium heat. Add about a tablespoon of grape seed or olive oil and lightly cook leeks and garlic till softened but not browned (about 5 minutes), to cool. set aside
*After allowing leeks to cool, add all ingredients except grape leaves in a sufficient mixing bowl. Begin to mix filling until just thoroughly combined making sure not to over mix . *Refrigerate for at least 1 hour or up to 4 hours.
*Lay out a clean towel or some paper towel. One at a time, take a grape leave, place shiny side down on towel stem facing yourself. Add a couple small spoonfuls of lamb mixture to center of grape leaf. Firmly tuck in left and right side of leaf, then with both of your thumbs tightly roll forward. (You can do this one by one or lay ten leaves out at a time)
*Place each dolma on a lightly sprayed (with olive oil) sheet pan seam side down. Place sheet pan on middle rack in a preheated 400 oven and bake for about 8 minutes or until internal tem- perature is 140 degrees.
Makes 25-30 dolmas. ENJOY!

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:)
~Amber Hamilton Henson
>

Vintage Globe into New Lampshades!

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Easily turn a vintage globe into a new pair of lampshades!
Just saw the globe in half. Use a hot glue gun to adhere trim/fringe. Drill a hole in the top, so that it secures between your lamp harp and finial.
Viola!
You’ve made vintage fun and funky!
#upcycle #reuse

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Have you upcycled anything recently? For more Upcycling and craft ideas, please visit my decor & crafts page!

Laters!
~Your Friend, Amber Hamilton Henson

St. Patrick’s Day Fun!

We used a cookie cutter as template/border for pouring our sprinkles onto our St. Patrick’s Day pie! It’s a Jello brand no bake cheesecake that we tinted green with food coloring! Yummy!

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My nails are also painted sparkly green for the occasion! Haha! Can’t pinch me!!

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I may update this post with a few more pics, tomorrow!

We hope you enjoy your St. Patrick’s Day, too!!

Your Friend,
~Amber Hamilton Henson

King Cake!

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Mini-Me(s) & I made tomorrow’s breakfast! We looked for them at two stores, but who needs purple sprinkles when candy coated chocolate purple beads are available?! 😃

Yep, that’s about a pound of cream cheese icing melted across our cinnamon bundt cake. Love it!

~Amber

Real Butterfly Necklace!

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Real Butterfly Necklace!

Here is my new butterfly necklace that I assembled this week … just in time for Spring!
I am so pleased with how it came together!

It is assembled using silver chain, real butterfly wings encased in resin, little stainless steel butterfly charms, lots of jump rings and a lobster clasp.

I’ve taken photos in various light to try to showcase the depth and variation of color of these beautiful butterfly and moth wings. It’s amazing to me how different the wings appear depending upon whether they’re in natural sunlight, indirect light, or under a lamp!

The details: (click on photos to enlarge into a new window)

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If you’re interested in seeing more of the jewelry I create, you might like these links of mine:
I Make Bracelets
I Make Necklaces, too

You can also find thumbnail links to many of my other unique craft projects, here:
Amber’s Decor & Craft Tutorials

What do you think of my real butterfly necklace creation?
Please, feel free to be social and share this post via Pinterest, Facebook, Twitter or other!

:)

Your Friend,
~Amber Hamilton Henson

Happy National Margarita Day!

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Happy National Margarita Day! Feb 22, 2014!

Margarita Night!

5 rings fresh pineapple
3 Tbsp Orange Liqueur
3 Tbsp simple syrup
2 Tbsp Agave nectar
4 Tbsp lime juice
8 Tbsp tequila
3 cups ice

Blend in blender, thoroughly!
Drink. Repeat as needed!
(Please, drink responsibly!)

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Sriracha Fig Jam Wings!

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Sriracha Fig Jam Wings: Is there anything better than sweet and heat meets meat? Mmmmmmm!! I let my chicken wings marinate all day, coated first in a dry Sriracha seasoning and then slathered generously in a blend of fig preserves and more Sriracha seasoning! Then, this evening baked them to perfection at 375*F! Soooo yummmmm!

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If you can’t find dry Sriracha seasoning in your local grocery store yet, no worries, you can buy it online, here at this link, and have it delivered to your door! It’s still new to me, but I’m loving experimenting with it. Having the option to add Sriracha flavors into recipes without adding extra moisture is fantastic!

Side note: I’m a bit of a jelly snob, I think. I am drawn primarily to local, artisanal jams and jellies that aren’t widely available in big box stores. Peach/Lavender Preserves, Strawberry/Jalapeño Jam, and Blackberry/Habenero are a few of my faves. And fig. As much as I love the fig preserves that I buy, I’d been searching for a fig preserve that was amped up a bit. This dry Sriracha seasoning is my answer! I mixed a few spoonfuls into my fig preserves and SUCCESS!! DIY Sriracha Fig Preserves is now among my faves for everyday use! Mmmmmm!!

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:)
Your Friend,
~Amber Hamilton Henson

Hungarian Mushroom Soup

Hungarian Mushroom Soup

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I LOVE It!! Really, really loved it!! It is by far, my favorite new soup discovery!!

Adapted from AllRecipes

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

DIRECTIONS: (makes 6 servings)

1) Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

2) In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

3) Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Last night, I’d originally planned to make Sriracha Fig Jam Chicken Wings, but then I remembered that my daughter was cheering at her middle school home basketball game, so I wouldn’t be home to cook. (Stay tuned for the Wings, they’re happening soon, though.) Hubby to the rescue! He offered to cook!! I thought a soup might be a good idea, since its hard to predict exactly when daughter and I would be home… He made mushroom soup for me, and it was AMAZING! Not only was the soup amazingly yummy, it was pretty cool that he found the recipe and made it just for me and daughter, because we LOVE mushrooms. He doesn’t eat them! As a matter of fact, he avoids them at all costs, the same way I avoid all seafood and fish!! Yet, he made mushroom soup for me!! Is there anything hotter than a hot guy in the kitchen? No, there’s not! :) Lucky girls we are!! We loved the “Hungarian Mushroom Soup!!” Thanks, Mitch! We give you 5 of 5 stars!!

~Amber

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PS
Want to see what else is cooked in this house? Check my recipes page or find me on Pinterest.
This recipe will link to other blogs and will be updated with those links at the bottom of the post:

SMOTHERED CABBAGE

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Smothered Cabbage:

Some things you just grow up eating, never referring to a recipe, just cooking it the way it has always been cooked. This is one of those things for me, but here is my best attempt to give you my recipe and directions for preparation of “Smothered Cabbage.”

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1 medium to large head of green cabbage
6 slices bacon, each cut into 8 pieces
1 yellow onion, chopped
1-2 Serrano pepper, finely diced
1 tsp salt
2 Tbsp black pepper
1 Tbsp sugar

Discard the first few outer cabbage leaves. Cut your cabbage into bite sized pieces.

Fry bacon in a large pot until it is *almost* crisp. Add onions and Serrano pepper into the pan with the bacon; sauté for 5-7 minutes, until onions are translucent. Add the cabbage and sprinkle with s&p and sugar. Toss and stir, coating all pieces of cabbage in the bacon drippings and onions. Cover, and simmer for 40-45 minutes, or until cabbage is tender, lifting lid to toss and re-coat the cabbage every few minutes. Keeping the cover on as much as possible is important to keep it from drying out.

* This is my best estimate for seasonings—I always taste and season while cooking. You can adjust heat by using more or less Serrano peppers and including seeds or not to preference. :) In most cases, I’m not a fan of adding sugar to vegetables, but I do LOVE it here. It makes all the difference in this cabbage!!

Your Friend,
~Amber Hamilton Henson

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Please feel free to share!! :)

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PS
This post will link! Please, visit the links at your leisure:
arkansaswomenbloggers’ sunday-link-up

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