This recipe is another inspiration from Gordon Ramsay, I can just hear him screaming now..."It's RAW". But these individual beef wellingtons won't be raw and is a great recipe if you are trying to impress some dinner guests.
Individual Beef Wellingtons
1 Pound Fresh Mushrooms, Sliced
1/2 C Chopped Onion
1/2 C Dry Sherry
1/4 C Butter
1/4 C Chopped Parsley
6 8oz Beef Tenderloin Fillets
1 17.5oz Package Frozen Puff Pastry, Thawed
1) In a Large Skillet over medium heat, combine the Mushrooms, Onion, Sherry, Butter, and Parsley and Saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of the steak with the mixture
2) Partially thaw the Puff Pastry Sheets and roll out the pieces enough to cover each piece of meat. Place steaks on a baking sheet, cover with plastic wrap and store in refrigerator until serving time.
3) Preheat oven to 425 and bake for 25 minutes. Steak will be rare but will continue cooking while the dish is sitting.
Because I am sort of nuts and thought that I needed more to put on my plate (literally), I started doing cooking challenges as a member of an online cooking community. This was one of my first challenges, and while it was very time consuming - the results were amazing. This is comfort food at its finest. One note on the filling - the recipe I used made a lot more filling than I needed - but I just froze the leftovers and used them as mashed potatoes another night.
Homemade Potato-Cheese Pierogi
(The Dough)
8 C All Purpose Flour
4 Eggs
8oz Sour Cream
1/2 tsp Salt
Warm Water
1) In a Large Bowl, Beat together Eggs, Sour Cream, and Salt. Stir in Flour and Warm Water. Add the Water until the dough feels like velvet. Turn Out onto Floured board and Knead until smooth.
2) Roll Out to 1/8 to 1/4 Inch thickness. Cut into circles with a glass or biscuit cutter. Cover with Waxed Paper to prevent drying if not filling immediately.
3) Place 1-2 Tbspn of filling into the center of each circle of dough. Fold over, and seal by pressing edges together with a fork. Repeat until all ingredients are used.
4) Bring a large pot of water to boil. Immerse Pierogi and cook until they float to the surface.
(The Filling)
4 Pounds of Mashed Potatoes
1 Pound of Cheddar Cheese
Salt and Pepper to Taste
1) In a large bowl mix mashed potatoes and shredded cheddar cheese. Season with salt and pepper to taste.
The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.
I will tell you that ever since I got hooked on the TV show "Hell's Kitchen" and heard Chef Gordon Ramsay berating people for their mushy risotto, it has been a dream of mine to try and make one. I am glad that I tried this recipe that I found on AllRecipes, it was fairly easy and was delicious.
Chicken & Asparagus Risotto
By: Katie
Serves 2
2 Cups Chicken Stock
1 Tbspn Olive Oil or Butter
1 Tbspn Minced Garlic
2 Boneless, Skinless Chicken Breasts, Cubed
2 tsp Olive Oil or Butter
1/2 Large Onion, Minced
1 C Arborio Rice
1/2 C White Wine
8 oz Fresh Asparagus, Finely Chopped
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 C Grated Parmesan Cheese
Salt and Pepper to taste
1) Bring Chicken Stock to Boil in a Small Suacepan, then Keep Warm on Low Heat
2) Heat 1 tsp Olive Oil over medium heat in large Saucepan, Stir in Garlic and Cook 30 seconds until Fragrant. Add Cubed Chicken and Continue Cooking Until Firm and Lightly Browned - Set Aside.
3) Heat Remaining 2 tsp Olive Oil in the Saucepan and Cook until Onions are Translucent, About 1 Minute. Stir in the Rice and Cook Until Rice is Opaque, and the Onion begins to Brown
4) Stir in the Wine and Asparagus; Cook Stirring Constantly, Until the Wine Evaporates. Reduce the Heat to Medium and stir in 1/3 of the Hot Chicken Stock. Cook, Stirring Constantly, Until all the Liquid has Absorbed, 8-10 Minutes.
5) Stir in another 1/3 of the Chicken Stock and Continue Cooking Until Absorbed, 8-10 Minutes. Season the Risotto with Basil and Oregano. Pour in the Remaining Stock and Stir until Absorbed, 8-10 Minutes.
6) Season with Salt & Pepper to taste, then Stir in Parmesan Cheese and Chicken
Someone sent me a couple of new crockpot recipes to try, and this one came out great. It is the perfect Monday recipe because it requires very little effort and comes out great. I will say that I wouldn't describe the flavor as "Italian", but it was great.
Italian Cream Cheese Chicken
Serves 4
4-6 Boneless, Skinless Chicken Breasts
1/2 C Water
2 Packages Dry Italian Salad Dressing Mix
1 Can Cream of Chicken Soup
1 8oz Package Cream Cheese (Room Temperature)
1 16oz Package Frozen Broccoli Cuts
1) Place Chicken in Crock Pot
2) Combine Water and Italian Salad Dressing Mix and Pour Over Chicken
3) Cook on Low for 3-4 Hours, or 3-4 Hours on High if Chicken is Frozen
4) Mix Soup and Cream Cheese Together, Stir into Chicken
5) Cook an additional Hour or Two on Low
6) Serve over Rice or Pasta
