2 T Beef Broth or Water

2 Potatoes

1 Pkg. Onion Soup Mix

2 Carrots

1 Celery

1 can Cream of Mushroom Soup

1.5 lb Steak (cut about 1 inch thick)

option:  add other vegetables like broccoli, cauliflower, green peppers…

Place meat in the middle of aluminum foil

Mix, onion soup mix and can mushroom soup. Spread it on top of the meat.

Top with vegetables

Poor the water or beef broth and close the foil. Make sure to pinch the edges very well.   Bake for about 1 1/2 – 2 hours at 375.   I put it in a cookie sheet, just in case the juices come out.  When it is done, wait about 10 minutes then open the foil. Be careful with the steam. Enjoy!

This is an easy recipe that you can use leftover meat, vegetables and make it delicious!

For this one I used:

2 Chicken breasts (cut into squares)

1/2 Onion cut

Salt and Pepper

1 t Sesame Oil

Vegetables (use ones you like) I used chopped carrots, sliced cabbage and broccoli juliennes.

1 t ground ginger

2 t soy sauce

Sauté Chicken with sesame oil , onion, salt and pepper. Set aside.  Sauté each vegetable separately. Set aside

After you have sautéed all the food, mix them all together with the ginger, soy sauce and seasonings if needed (salt, pepper, hot pepper)

Serve on top of rice or pasta.

Other options: instead of using the soy sauce you may use another type of sauces.  Sweet and Sour, Peanut sauce, Teriyaki and Orange sauce are good examples and they go well with the dish. (Keep coming back for sauce’s recipes)

2-3 Lb Beef tenderloin

16 ounces of mushrooms

4 slices Prosciutto

Mustard for brushing meat

1 puff pastry sheet 

1 egg

2 Clove garlic, crushed

1 Onion, diced

Salt and pepper

Olive oil

Parsley

Sear beef- seasoned with salt and pepper and slightly fry it on top, bottom and sides. (not to cook, only to give color)

Set beef aside to cool  for about 10 minutes

Make the mushroom paste:

• Heat some olive oil in a sauce pan, add onions, garlic and cook for a bit. Then add mushroom. Let it cook until all the mushroom water evaporates. Add parsley and seasonings (salt/pepper)
• Take mushroom to the food processor, process just a bit.

Assemble:

• For individual Wellingtons:  Open the puff pastry, spread a little bit of mustard on beef fillet, place it on the middle of pastry.  Top fillet with the mushroom stuffing.  Wrap fillet with the Prosciutto (side and top).  Season with a little salt and pepper.  Then wrap the pastry tucking in the sides – cut extra dough. (can brush with egg wash to help dough stick). Glaze with egg wash.
• For big Wellington: Use a film paper, line the Prosciutto on it, then top Prosciutto with mushroom mixture, then put the beef (spread a little mustard on the meat) on the center and roll with help of the film paper. Very tight.  Chill for 20 minutes.  Then open pasty put the rolled beef (without the plastic) in the middle.  Make sure to egg wash the pastry so sides stick together.  Chill for 5 minutes.  Glaze with egg wash and bake.

Baking: 

•  Put Wellington in a baking dish (spread olive oil in the bottom of dish).  Bake it at 350 for about 30-40 minutes for medium rare. (145 °F in the center of meat)  Rest for about 10 minutes before cutting it.

1 recipe of corn bread (you can use from a box or make from scratch-recipe will follow)
1 can of Hormel chili with beans
Cheddar cheese (as much as your family likes)
Sour cream
Tomatoes

Make corn bread, spread half of mixture in a casserole dish.  Top with the chili with beans. Sprinkle cheese and then top with the rest of corn bread mix.  You can sprinkle more cheese on top.
Bake until corn bread is done and cheese is all melted. 
Serve with sour cream and tomatoes.

There are many other options:  You can add some corn to the corn bread mix, you can also add bacon as one of the layers.  My husband likes it with a lot of cheese. Sometimes I make is spicy with a little Cayenne (mixed into the corn bread).  I also like to top with cut green onions.  Yummy!!!

Corn Bread:
1 c corn meal
1 c flour
4 T sugar
1 t salt
1 1/2 T baking powder
1 c milk
1 egg
1/4 c oil
Mix it all together and bake.

Serving Suggestion:

Serve with salsa, sour cream or just a simple salad! YUMMY

Ingredients:

2 T Butter

1 T Brown Sugar

2 diced Green Apples

Lime Juice (splash)

1/2-1 Cup Chicken Broth

1 T Honey

1 T Dijon Mustard

1 T Flour

Salt and Pepper (to taste)

Parsley

6 thin sliced Pork Chops

1/4 c Flour

Oil

Preparation:

Pound pork chops until nice and thin.  Salt and pepper both sides and pat them in the 1/4 cup of flour, just to create a little crust.  Then fry them in a frying pan with a little bit of oil. I spray the pan with olive oil.

Cut apples into square and squeeze a little lime juice in, so they don’t get brown. Set aside.

Add butter and brown sugar to another frying pan.  Cook until melted. Add apples and let them cook until soft.  Add broth, honey, mustard, and flour together.  Slowly add it to the frying pan with apples.  Let them cook with until it forms a nice thick sauce.

Salt and Pepper to taste and sprinkle a little parsley.

Pour sauce over fried pork chops.

Serving suggestions:  Serve with baked potato wedges and steamed vegetables

PS:  To make the sauce even more interesting, substitute the 1 cup of chicken broth with a 1/2 cup of chicken broth and 1/2 cup of a citrus mixture.  I used orange, lime and lemon mix.  You can use that or just one of them to make it more fruity.