Thanks to everyone who entered my little contest. I had 8 entries. I didn’t feel like searching the web for a randomizer so I just did it the old fashioned way. Names on paper in a hat. So drum roll please…
Bean was my special little helper for picking the winner.
Names in the hat.
Mixing up the entries.
Yep, she’s teething folks, so of course she used her mouth to pick the winner.
And the winner is Morgan, aka Mrs. Priss.
Congrats Morgan. I’ll be e-mailing you for your address by the end of the day.
Moving right along…
I am loving, loving, loving Filo dough and all the stuff you can do with it. I’ve seen it and premade puff pastry dough used all the time on cooking shows, but could never find the stuff in Bakersfield. Last night I made a pot pie of sorts that I’d like to share with you because it was super yummy.
Filo Chicken Pot Pie
-1/2 large onion, chopped
-1/2 cup chicken broth
-1 small bag frozen peas and carrots
-tips from 1 bunch of asparagus
-1 large chicken breast cut into bite sized pieces
-1 can cream of celery soup, not condensed
-1/4 cup heavy cream
-2 tbsp all purpose flour
-salt and better to taste
-2 tbsp olive oil, divided
Preheat oven to 400.
In a small stock pot saute onion in olive oil until translucent. Stir in peas and carrots and chicken broth. Bring to a boil and reduce heat to simmer until peas and carrots are defrosted and tender.
Meanwhile, salt and pepper chicken and then brown in frying pan. Reduce heat and continue cooking until insides are no longer pink and juices run clear.
Mix heavy cream and flour together. If you are having trouble getting the flour to dissolve add a little of the soup to the mixture. Add soup, cream mixture, and asparagus tips to the stock pot. Bring to a boil and continue cooking until mixture thickens. Add cooked chicken to the stock pot and mix in well. Season with salt and pepper to taste.
Pour mixture into high rimmed baking dish. Crumble Filo over the top of the pie filling. Reduce oven heat to 375 and put dish into oven. Bake for 30 minutes or until Filo is golden brown on top.
Remove from oven and let stand 5 minutes. Serve.
And if my cooking isn’t enough temptation to bring visitors, perhaps our guestroom, aka Hotel Wuertz/Craftopia Headquarters will be…
I probably won’t leave the iron and so much craft stuff out when we have actual visitors, but this is what it looks like on a normal, day-to-day basis.
My workspace, although sometimes this shifts to the kitchen table downstairs for really big projects.
That entire dresser is filled with all my sewing stuff now. It used to house sewing, scrapbooking and knitting stuff, but the sewing stuff is taking over!
Knitting and ribbons got shifted to this little end table. Scrabooking stuff is in a plastic drawer thingy in the closet now.
Another cute lamp from IKEA and the sweet view of the pool and trees outside.
Hope you’ll visit soon!