Easter Inspiration>>DIY

I want to make little Easter “bags” for my nephews so I found some inspiration to share….You may run out of ideas, but you will never run out of Inspiration!

greenlilydesigns.blogspot.com

bhg.com & parents.com

DIY> Transform a hat

I was in the mood to sew, and remembered Bart had a plain gray hat that he never wears. Until I asked to use it he wanted to wear it….typical! ha. I grabbed a few random buttons and cut out a piece of old material with the words “free” on it and make a plain hat into a pretty little additive to my hat collection. P.S. I love hats

Homemade Hummus

This was really an adventure! And it has a DIY within a DIY but don’t be intimidated!

What You Need:

1 Cup Cooked Chickpeas

1 clove of garlic

3 Tablespoons of Olive Oil

1 lemon, salt

Tahini

1. Chickpeas need to be soaked overnight in water and put in the fridge. (I had no idea when taking on this challenge! so plan ahead) Drain chickpeas and cook on stove in water. I actually found by cooking them on a lower setting for a longer amount of time was the best way to make them soft. When they are tender drain from pot.

2. Combine chickpeas, garlic, lemon, olive oil, and tahini in a food processor. WHAT IS TAHINI! ok this is another DIY. This is a paste that is hard to find in the grocery store so I made my own. A) 1/4 cup vegetable oil and *toasted sesame seeds* combine and put in the food processor. Will make a Paste. B) this can be kept sealed in the fridge.

3. You can add water to your mixture, depending upon what type of consistency you prefer. Then you are done! I suggest refrigerating it for a few hours before serving. Alter anything to your taste buds!

Braided Shoelace Belt

This braided shoelace belt sat in a box for a while. When I saw Bart braiding shoelaces over a year ago, I thought that it was pointless. Well I was wrong! Hello Belt! I dug it out and threw it out on with a colorful shirt and it looked pretty rad…check it out.

Chicken Asparagus Roll up

What you need:

Chicken breast

Asparagus

cheese

bread crumbs

1 Egg

1. Cut Chicken breast into 2 inch strips and flatten with rolling pin. Place a few spears of Asparagus and a piece of cheese in one end and roll it up. Seal with a toothpick.

2. Scramble and egg in a bowl, and have bread crumbs spread on a plate. Dip roll up in the egg and then place in bread crumbs. I also sprinkled some chopped onion on the bread crumbs for extra flavor.

3. Place chicken on a baking dish that was sprayed with cooking spray or olive oil. I also put down some asparagus and onion around the chicken to bring out flavor. Heat oven to 400 degrees and bake for 45 minutes.

Anthropologie inspired S&P shaker

I was browsing the amazing anthropologie online store and came across these cute salt and pepper shakers. I have a set of plain old white ones, and I figured OK I can definitely make this myself. First of all I never would pay $18 for these, that’s like six coffee’s! Priorities! So here is what I came up with…. P.S. all I used was Porcelaine ( by Pebeo) Markers and I didn’t have to bake the ceramic shaker after because I never wash them.

Filet Mignon w/ Mushroom Gravy

What you Need:

Olive oil

2 Cups Mushrooms chopped

1/2 cup red wine

1 cup beef broth

1 1/2 tablespoons rosemary

1 1/2 tablespoons all purpose flour

2 Filet Mignon steaks

1. In a pan heat 1 tablespoon of olive oil, add Filet’s ( apply salt and pepper) cook, flipping frequently for 5-7 min.

2. Pre-heat oven to 400 degrees. Have a baking sheet ready, spray with cooking spray. Move Filet from Pan to baking sheet and cook for about 20 minutes if you want your steak done with no pink.

3. In the pan you cooked your Filet add the 2 cups of mushrooms and 2 tablespoons of olive oil (plus salt & pepper) Saute for 5 minutes, then add the 1/2 cup of wine and heat to boil. Cook until liquid starts evaporating.(about 2 min)

4. Add the beef broth and rosemary and cook on high. Whisk in the flour until smooth. The flour will help thicken the sauce. Cook for 10 minutes, or until liquid is reduced and sauce has thickened.

When your Filet’s are ready pour sauce over and serve! Best served with cooked veggies :)