Cling Wrap Three Ways + Chicken Pot Pie + Last Day of Arteza Coupon Code
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Hello from the end of the world's longest week - we made it! I'm a little bit behind still after my staycation, so hopefully next week will mean a return to somewhat normal. We will see.
We have a new challenge at Splitcoaststampers that is so fun. It's Watercolor Wednesday - and this past week I was the guest host, so I dragged out an old favorite and updated it - the cling wrap technique. I had done a video on this in 2016 (which you can see here) but I wanted to include additional mediums for different looks, so I have that video and my challenge card for you today!
I tried three different mediums in the video - Distress Oxides, Infusions and Hero Hues, and it's three VERY different looks, which is exactly why I wanted to try it. You'll see the other backgrounds on future cards - I spent a portion of my staycation organizing my UFO pile, which led to a reorg of the three bookcases that hold the supplies in my studio, which meant I didn't make one card the whole week. You know - if you give a mouse a cookie. But ANYWAY that means that the UFO pile is organized, all the chaff has been tossed, and it's going to be much easier to incorporate my backgrounds into cards now.
I used one of the green ones for today's card, because it coordinated so well with three cute mariachi images from this bundle that were pre-colored and in my UFO pile, discovered during the cleanout.
I love this little bundle so much, but it does make me want a margarita and some chips and salsa at a real restaurant with humans and mariachi bands. Sigh.
I kept the design simple, using my infinity dies to cut the background (giving me a negative frame for another card in the process) and glued the three little guys down. The sentiment is from the same bundle - and just FYI the German bundle and the Russian bundle are equally cute and also provide translations for each sentiment, which I love. And my brother in law's birthday is today, so this card will be for him! So here's the video - or watch here on YouTube if you are reading in email, and then stay tuned below for my chicken pot pie recipe - dairy free and divine! PS - my coupon code at Arteza is only good through today - so check the footer of my post for that link & coupon.
Now are you ready for the BEST CHICKEN POT PIE OF YOUR LIFE? I have had the opportunity during lockdown to perfect a few of my own recipes, and my pot pie is the latest I feel is the pinnacle! I made two of them last week and they disappear fast, so when I made the last one, I sauteed the celery, onions and carrots in four batches and froze them for future pot pies. Yay me! This recipe is the bomb. And it's just as good dairy-free! I developed this recipe when I could still eat dairy, and I created it with something I'm never going to eat again - turkey at Thanksgiving - many years ago, and it had been gathering dust. So here you go. Enjoy.
Leftover Turkey Pot Pie
2 oz. Miyoko's vegan butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups shredded perfect roast chicken (this is one chicken breast on a 4.75 lb. chicken)
1/4 cup flour
2 C. Better Than Bouillon chicken broth (1 tsp:1 C. Water)
1 TBS. lemon juice
3/4 cup almond milk (I use MALK) (You can use heavy cream if eating dairy)
Frozen peas
Fresh thyme, chopped - about 1 TBS. If dried, use 1 tsp.
1.5 tsp. salt and pepper to taste
Pillsbury refrigerated pie crust or pie crust of your choosing
Preheat oven to 400 degrees. Press one pie crust into glass pie dish, add foil and pie weights (I use pinto beans). Bake for 8-10 minutes. Remove foil and weights and bake at 375 for 10 more minutes or until you see browning. Cool while you make filling.
Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.) Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly. Pour in chicken broth and seasonings, stirring constantly. Pour in almond milk and stir. Add lemon juice. Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Do one final taste at the end and add what it needs. Sometimes it needs a bit more lemon juice. Pour into baked crust and top with second raw crust, sealing at edges. Bake for about 45 minutes at 375 or until top crust is browned. Cool for an hour before serving.
Loveyameanitbye.
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ERRRMMMMEGERRRD I am making this today!!! Also--I LOVE this card!! So stinking cute--and that background is awesome. I love how you've taught us to make pages of art to use for accents like this. LURVE IT!!! Thank you!!!
Thank you once again for sharing an informational post. I too have tons of smaller, made for that future card, backgrounds, colored in stamped images, embossed images, Cricut cuts, sentiments. You get the idea. Once COVID hit, I did all my organizing. Now I need to actually make the cards!
I too make pot pies, completely from scratch. Unlike you, I love dairy and meat! Be damned calories. I put a lot of work into making a pot pie.
Stay well and healthy, friend Have a fantastic weekend.
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ERRRMMMMEGERRRD I am making this today!!! Also--I LOVE this card!! So stinking cute--and that background is awesome. I love how you've taught us to make pages of art to use for accents like this. LURVE IT!!! Thank you!!!
ReplyDeleteThank you once again for sharing an informational post. I too have tons of smaller, made for that future card, backgrounds, colored in stamped images, embossed images, Cricut cuts, sentiments. You get the idea. Once COVID hit, I did all my organizing. Now I need to actually make the cards!
ReplyDeleteI too make pot pies, completely from scratch. Unlike you, I love dairy and meat! Be damned calories. I put a lot of work into making a pot pie.
Stay well and healthy, friend
Have a fantastic weekend.
These backgrounds are beautiful! I don't like to cook when it's hot, so I am saving this recipe for the cooler months.
ReplyDelete