And the Winner is...

Ok so like a good blogger I went to random.org to do the number generator thing to pick the winner of the giveaway. For some reason I am not as smart as the website. I can not for the life of me figure out a way to post the results on the blog. I am sure it is something super easy and I am just being retarded but I have been trying to figure it out for 30 minutes now and I just don't have the time to keep messing with it. So I hope you all trust me when I tell you the results. I numbered all the entries and there were 33!! I was so excited! So the Number generator spit out the number...

 29. Pam Kirkwood

Congrats Pam!! I am so excited for you. Please e-mail me your address so I can mail you your new cookbook. Thanks so much to everyone who entered!

So, this week is the last week of my dinner challenge and I have been so excited to post the menus that I have neglected to post any recipes! And for that I am truly sorry. So I thought I would give you two that were pretty big hits!

Chicken Pot Pie

Filling-

2 cups shredded roasted chicken

1 cup frozen mixed veggies

1 can evaporated milk

1 can cream of whatever soup, I use chicken but have also used cream of celery or mushroom

1 cup milk

1 chicken bouillon cube (I use the Mexican ones)

1 tsp garlic powder

1tsp onion powder

1/2 tsp oregano

1/2 tsp marjoram

1/2 tsp fresh cracked pepper (the ONLY pepper I use. I don't even have the pre ground stuff in my house!)

Crust-

There are a few options for crusts. You could use a pie crust recipe, a biscuit recipe or a pastry crust recipe. I have used all three but by far our favorite is the pastry recipe. It's a little tricky but I think it is sooooo worth the effort! I love the Cuisinart recipe. I found it at this website.

Ingredients

3 cups all-purpose flour

½ teaspoon salt

¼ teaspoon baking powder

16 tablespoons unsalted butter, cut in ½-inch pieces, well chilled

2 tablespoons shortening (Crisco), cut in ½-inch pieces, well chilled

5 to 8 tablespoons ice water





Instructions

Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the well chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not over process or the pastry will be tough, not tender and flaky.



Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 –inches in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the glutens in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month, thaw at room temperature for an hour before using.



To bake the pastry blind for a single crust filled pie or tart, roll out pastry 1/8-inch thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400º F. Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.

 

I have a half a pound of dry beans that I use over and over to weigh down crusts. I keep the beans in a quart jar above my pantry so I don't accidentally cook them.

For this recipe you do not pre-cook the crust.I also roll in into a rectangle that is 10x14 inches.  I combine all of the filling ingredients in a bowl and mix well. I then pour the chicken mixture into a well greased 9x13 pan and top with the pastry. Bake for 35 mins or until the chicken is bubbly and the crust is nicely brown.


Spanish Rice

This is a super simple recipe that gets rave reviews whenever I make it. So simple that it's almost not even a recipe at all.

2 cups uncooked brown rice
3 cups water
2 tomato/chicken bouillon (found in the Mexican foods aisle at the grocery store)
3/4 cup mild salsa
1/4 cup butter

in a rice cooker combine rice, water and bouillon cubes. When rice cooker finishes add butter and salsa. stir to combine and serve hot. It is amazing!!


Again, CONGRATS PAM!!! Thanks so much for everyone who is following the blog. I have a lot of fun stuff planned and I hope you all stick around!

P.S. I had a blast doing this giveaway so I think I am going to do one a month for a while!! YAY! So even if you didn't win this time you will still have a chance next month.

Until next time... Get cookin!