Most of us at one point has made or been given a salt dough ornament. It’s a great way for little hands to start creating art. I actually thought of this Soccer Jersey after I made my sons team Soccer Jersey Cookies. It’s a shame to only have one use for all of our cute cookie cutters that pile up in our kitchens.
What you will need
- Cookie Cutter
- Craft Paint
- Colored Marker
- Parchment Paper
- Twine or Ribbon
Take about 1 cup salt and dissolve it in about 1 cup water (or a little more). Then stir in about 2 cups flour ( one cup at a time), until it’s a nice soft dough. I throw mine in my kitchen aid mixer for about 5 minutes.
Roll out soft dough on top of parchment paper. This allows you to transfer your shapes to the oven without attempting to reshape your ornaments. Bake at 200 for 4 hours.
Once your ornaments have cooled dust the excess flour off. If you don’t clean them off your paint won’t stick. I just used a kitchen towel to do this. Now you are ready to apply your first coat.
This was what they looked like after the first coat. I ended up going back over the front and back to clean them up. Then I took a black marker and wrote their soccer club name and the stripe along the top. My black marker was water proof but I didn’t have a red water proof one so I used a washable marker to outline the red.
After they were outlined I sprayed them with clear acrylic paint just to ensure that if they came in contact with water the red wouldn’t wash away. If you use waterproof markers this last step wouldn’t be necessary. After they dried I used some kitchen twine due to it looking somewhat like shoe laces.
Since I had the paint and twine on hand this little project only cost me some time. When I rolled out the dough it was rather thin but I kinda like how the Jersey’s look like their wrinkled vs being to puffy and potentially weighting down tree branches.
2 cups shreaded and chopped turkey
1 cup chopped carrots
1/4 cup chopped celery
2 cups chopped red potatoes with peel
2 tablespoons cornstarch
3 to 4 cups turkey broth (hopefully from your boiled down turkey)
fresh herbs and seasoning of your choice
1 tablespoon of salt
1 1/2 cups plus 1 tablespoon all-purpose flour
Pinch of salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
1/3 cup ice water
For the crust
In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Make two balls with the dough. Pat each ball into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. One will be placed in your dish and the other will wait for your ingredients.
For the filling
Take your broth and place it in the bottom portion of your double broiler. Yes you heard me correctly. We want to infuse your veggies with broth. Place all of your veggies in broiler and sprinkle with salt and herbs. Keep several rosemary twigs out for your top crust. Once your veggies are fork tender remove top broiler pan.
Now take your cornstarch and add it to a couple of tablespoons of water. NEVER add it directly to your hot broth or you will end up with nasty white bubbles. Slowly stir in cornstarch until broth thickens. It happens fairly quick 1 to 2 minutes. Now add your turkey meat and veggies to broth and stir a couple of times. Please taste it at this point. If you want more salt or spices now is the time to add them.
Pour your filling into your pie crust and carefully fold top crust over your filling. Now you can are going to egg wash your top shell.
Throw your pie into the oven and bake for 25 minutes at 425 degrees. I would check on it around 15 minutes and if its getting to dark on top place some foil over the top. Now place the rosemary sprigs directly into the crust. You can do this prior to baking but the rosemary may singe a bit.
This is my go to recipe for turkey and chicken pot pie. Infusing the veggies with the broth and herbs really goes along way.
*If you don’t have time for all of the above. By your pre made pie shell, purchase a rotisserie chicken and fake it! I’m not hear to judge what you put on your table.
1/4 cup plain Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon white pepper
3 cups aged sharp england cheddar
1 pound uncooked cavatappi or other ribbed pasta
1 teaspoon olive oil
4 cups cubed peeled butternut squash
2 cups cups chicken broth
1 1/2 cups 1% milk
2 garlic cloves, peeled
1 1/2 tablespoon dried mustard
Lets get started
1. Preheat oven to 375°.
2. Combine squash and broth, garlic in a medium saucepan; bring to a boil over medium-high heat for 20 minutes. Squash is tender when pierced with a fork, Remove from heat.
3. Use your immersion blender and blend squash, milk, salt, pepper, dried mustard and Greek yogurt. Blend until smooth. Add 2 of your 3 cups cheddar to the squash mixture. Stir until combined.
4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined.
Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake for 20 to 25 minutes at 375.
5. Remove casserole pan from oven and add remaining 1 cup of cheddar on top. Place back in oven and broil for 3 to 5 minutes.
This dish is creamy and sweet and doesn’t have all of the fat that a normal mac and cheese packs. You also are able to sneak in a good amount of butternut squash for the kiddos. You can spice this dish up with red pepper flakes or peppers of your choice if you don’t have wee ones in the house.