Beef Wellington

Beef Wellington

2-3 lbs filet of beef
Salt and pepper
1 tbsp butter or bacon grease
2 oz prosciutto, thin sliced
8 oz black olive tapinade
1 ½ cups gruyere cheese, shredded
1 package puff pastry sheets

Season the filet of beef with salt and pepper.  Heat a skillet on high heat, add butter and sear the filet deeply on all sides.  Set aside to cool.

Lay out puff pastry sheet flat (keep puff pastry refrigerated until just before use).  Spread the cheese down the center and top with the olive tapinade.  Wrap the filet in prosciutto slices and place it in the center of the olive tapinade.  Fold up the ends of the puff pastry and then bring the long sides together; press to seal.  Trim off any excess puff pastry.  Place seam side down on a greased baking sheet.  Use puff pastry scraps to decorate the top.  Brush with one beaten egg and refrigerate until ready to cook (you can do this several hours before, just don’t cover it once the egg glaze is on).  Bake 18-20 minutes at 400 degrees for medium rare.


Meat Loaf

  • 2 cloves garlic finely minced
  • 1/2 cup panko (Japanese bread crumbs)
  • 1/2 cup cheese grated
  • 1 large egg
  • 1/4 cup milk - whole
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 1 teaspoon pimentón smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper to taste
  • 5 sprigs thyme - stems removed and minced
  • 1 1/2 lb ground round

I mix the dry ingredients first, the wet, saving the meat for last, so as not to overwork it and ruin the texture.

Bake at 350 for about an hour.  Let rest, then slice and serve.

Easy Chicken Casserole


1 (12 oz) package egg noodles, cooked and drained
2 (10 oz) cans chunk chicken breast, drained (or store-bought rotisserie chicken (whole chicken)
1 (10 oz) can cream of chicken soup
1 (10 oz) can cream of mushroom soup
1 cup mayonnaise
1 cup milk (or water)
½ onion, finely diced
2 cups shredded cheddar cheese
1 ½ cups frozen peas and carrots
1 cup panko bread crumbs
1 stick salted butter (½ cup), melted


Preheat oven to 350F degrees. Spray casserole dish with non-stick cooking spray.

In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.

Stir until combined.

Gently stir in cooked egg noodles.

Pour in baking dish.

Sprinkle top with Panko bread crumbs.

Pour melted butter evenly over top of bread crumbs.

Bake uncovered for about 50 minutes until bubbly and top is golden brown.
You can also broil uncovered after 50 minutes to increase crust.



Feel free to use store-bought rotisserie chicken or any leftover chicken meat you may have (grilled chicken also tastes wonderful with this recipe.)

Cream of mushroom or creamy of celery are also good substitutes for the cream of chicken.

Regular bread crumbs or crushed Ritz crackers can be substituted for the panko bread crumbs.

Experiment with different types of veggies!


Courtesy of


Swiss Steak (Instant Pot)

Swiss Steak for the IP

1 large onion, cut in ¼” slices

1.5 pounds beef round steak, cut ½” thick

1 cup chopped celery

1 cup chopped green bell pepper

2 cans (14.5 oz each) chopped tomatoes

3 Tbsp brown gravy mix

2 Tbsp Worcestershire sauce

2 Tsp garlic powder

2 Tbsp butter

Layer the onion slices in the bottom of the IP, cover with steak slices and then with celery and bell pepper.  Mix all the remaining ingredients, except the butter, together in a bowl and pour over the meat and veggies.  Place the butter on top of everything.  Seal the IP and cook on “Stew” setting.  Serve over mashed potatoes or rice.

German Shepards Pie


1 lb smoked sausage or kielbasa, sliced in bite size pieces

1 lb sauerkraut (Boar’s Head is nice), drained and pressed almost dry

½ medium onion, cut chiffonade

1 tsp dried parsley

½ tsp caraway seed

½ tsp garlic powder

¼ cup melted butter

6 slices provolone

1 sheet puff pastry



Heat oven to 350 degrees

Mix sauerkraut, onion, spices together in large bowl and transfer to a 9×12 baking dish.

Layer sausage over top (like you would pepperoni on pizza).

Drizzle butter over mixture.

Cover dish tightly with foil and cook for 30 minutes.


Increase oven temperature to 400 degrees.

Remove foil and place puff pastry over the cheese layer, cutting vents in the pastry.

Cook for 30 minutes.

Remove from oven and allow to rest 10 minutes before serving.


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