Monday, March 26, 2012
This weekend was full of crafting. I have been in need a little more life at my desk at work, so I thought what better than a terrarium? Easy to make, easy to take care of and fun! So this past weekend my sister, mom and I decided to tackle the project, which turned out being even easier than expected! Below you can see our before and after pictures!
Monday, March 19, 2012
If you are like me, cooking after working can seem like the worst possible thing in the world! I found this amazingly easy recipe on Real Simple and I am happy to report it was as easy and as delicious as it looks! The best part is it is perfect for left overs for lunch later in the week! Now this is my kind of meal!
- 1 tablespoon unsalted butter
- 1/2 yellow onion, diced
- 1 tablespoon flour
- 3/4 cup low-sodium chicken broth
- 1 10-ounce box frozen peas and carrots
- 1 3- to 4-pound store-bought rotisserie chicken, meat shredded
- kosher salt and black pepper
- 2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)
- Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
- Add the flour and cook, stirring constantly, for 1 minute.
- Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
- Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
- Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.