I've seen so many pretty wire beaded hearts on Pinterest,
I had to try and make one.
I have lots of old vintage buttons.
I used different colored beads and wire.
Some wire cutters and pliers and you're set!!
One comfort food is Chicken Potpies.
We found the recipe online at Williams Sonoma.
Ingredients:
- 8 Tbs. (1 stick) unsalted butter, cut into
1/2-inch cubes - 1/2 cup all-purpose flour
- 4 cups chicken stock
- 1/2 tsp. chopped fresh thyme
- 1 bay leaf
- 1/2 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup peeled and chopped carrots
- 1/2 cup chopped white button mushrooms
- 1/2 cup chopped red-skinned potatoes
- 1 cup chopped cooked chicken
- 1/2 cup cooked fresh or frozen peas
- Salt and freshly ground pepper, to taste
- Four 6-inch squares frozen puff pastry
- 1 egg, beaten with 1 tsp. water
Directions:
Preheat an oven to 400ºF.
In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.
Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with the egg mixture. Brush the rims of the bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving. Serves 4
In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.
Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with the egg mixture. Brush the rims of the bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving. Serves 4
Carly and I made hearts to decorate the tops of the potpies.
They were delicious!!
I wanted to share with you a dinner Stan made for the holidays.
Beef Wellington!
Stan decided to make a mushroom pate with spinach.
He used holiday cookie cutters to embellish the top.
The family loved it!!
We found some Veronica Romanesca Cauliflower
at the produce store.
You can never find it because its so unique.
It's a beautiful vegetable to add to a special meal.
Winter color in the kitchen with a Pink Hyacinth!
~Looking forward to what's inspiring you this week~
Last weeks features:
American Honey Home - A Beautiful Bathroom Window
A Stroll Thru Life - Neutral Family Room & A Little Reality
Quaker Home Cottage - Sunday Morning Tea Donuts~Just like Mom's
Atta Girl Says - Transferring Vintage Graphics to Wood & Metal with Mod Podge Photo Transfer Medium
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