Midwest Poor man’s Beef Wellington

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If your’e a food show binge watcher like myself, you’ve probably seen cooks make the Gordan Ramsey famous beef wellington! One evening, I decided I want to try to make this! However, from all the recipes I looked up, one thing stayed in common for all—its expensive! A beef tenderloin is an expensive cut and paying nearly $20 for a piece of meat that would get me one serving…really wasn’t sitting well with me.

So ask I paced through the grocery store trying to figure out if I really wanted to spend the cash….this recipe emerged! Using a bottom round roast, would 1–save me money and 2–allow for multiple meals/servings.  And this my friends created the Poor man’s beef wellington! Its delicious, its fairly simple to make and its a fancy meal you can present while staying to your budget!

The total time should take you about 2-2 1/2 hours. 1 hour for letting your meat tenderize, 1 1/2 for it just cooking in the oven. Not too shabby really. And did I mention this warms up great?!

Ingredients

Roast

  • 2-4 lb bottom round roast
  • 1 cup finely diced mushrooms
  • 3 tbsp butter
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • Seasoning: salt, pepper, garlic powder, dried thyme, dried oregano, fresh or dried parsley.
  • 1-2 rolls of crescent roll dough ( I used the Pillsbury crescent roll sheet–highly recommend)
  • 1 large ziplock plastic bag to store meat while it tenderizes
  • 1 roasting pan
  • skillet
  • Meat Thermometer

Sauce  (I recommend making the sauce, if not I mean at least make some brown gravy!)

  • 2 cups red wine
  • 1 cup beef broth
  • 1 shallot minced
  • 1 clove garlic
  • 1 tbsp of oil
  • 1 tbsp of butter softened
  • 1 tbsp of flour

Instructions

Wellington

  1. First we are going to tenderize our meat for our an hour. If there is any excess fat your meat, be sure to cut if off before seasoning.
  2. Rub your meat in olive oil and lemon juice, place in bag with seasonings. Mix around till meat fully covered. Place in fridge.
  3. At about 20 minutes left take your meat out of the fridge and let sit to get to room temperature.
  4. Once the hour is up, put a little olive oil in a skillet. You are now going to sear all 4 sides of your meat, its about 4 minutes each side for a total of 20 minutes.
  5. Preheat oven to 325 degrees.
  6. Once all sides are seared, place meat in a roasting pan. Set timer for 1 hour and check on your temperature. (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).Depending how you want your meat done, we will shave off 13 minutes from the final cooking time. When you’re about 10 degrees away from your desired meat temp, that’s when we’ll remove the meat >place in the mushroom mixture and wrap in the dough. The dough takes 13 minutes to cook.

I ended up with a medium well wellington by taking out my meat at an 1 hour 30 minutes then cooking it for another 13-15 minutes. So I kind of broke it down of how long TOTAL the cooking time should be based on your meat doneness : 1 hour  15 min = medium rare, 1 hour 30= medium and 2 hours =medium well.

So based on the above, pick how you’d like your meat done then subtract 15 minutes, and that will be the time you’ll wrap your meat in the dough and mushroom mixture.

7. While your meat is cooking, finely chop your mushrooms and saute in butter until soft and nicely browned.

8. Roll out  your dough on a non stick baking sheet (preferably with edges so any juices don’t leak into your oven).

9. Spread your mushroom mixture over dough.

10. Take your roast and place in dough, roll and wrap so that the mushrooms and dough are evenly covering the roast. I had to kind of warp my dough around my roast and add some mushrooms over the roast. So do how you see fit.

11.Make some slashes on top of the roast, I made one  little big slash so I could stick my meat thermometer in without piercing the dough.

12. Finish cooking in oven for 13-15 minutes until dough is golden and cooked.

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13. Let sit for 5 minutes, FYI your meat temp will rise.

14. Serve and enjoy!

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Sauce instructions

  1. The sauce takes about a half hour to make, mainly due to reducing the wine. Add wine to sauce pan, turn onto to medium high heat and let reduce by half.
  2. In a small skillet, saute your minced shallots and garlic until shallots are translucent and soft, watch not to burn.
  3. Once your wine is reduced add in your shallot/garlic mixture. Stir and add in your beef broth. Let this now reduce for about 10-15 minutes.
  4. In a small bowl combine your soft butter and flour. It should make a paste and then add this to your sauce.
  5. Stir together. If sauce is too salty or thick, add a little water and keep at a low to medium heat until meat is ready.

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Serve over top of wellington and enjoy!

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Carmel Apple Cinnamon rolls

This…this recipe…is just..ASTOUNDING. Impress your family, coworkers, your neighbor…like beyond delicious! This recipe takes a little time due to dough rising, like a few hours..but they keep well and warm up perfectly.

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Ingredients

Cinnamon roll dough

  • 1 package active dry yeast
  • 1 cup milk (warmed)
  • 1/2 cup sugar
  • 1/3 cup softened butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour

Cinnamon roll filling

  • 1 cup brown sugar
  • 3 tbsp cinnamon
  • 1/3 cup butter

Apple filling

  • 2 granny smith apples
  • 3 tbsp sugar
  • 1/4 tsp nutmeg
  • 1 tbsp cinnamon
  • 5 tbsp butter
  • 2 tbsp brown sugar

Carmel icing

  • 1/4 cup butter
  • 1/2 brown sugar
  • 1/4 cup sweetened condensed milk

Cream cheese icing

  • 2 ounces cream cheese
  • 7 tbsp softened butter
  • 1/2 tsp vanilla extract
  • 2 tbsp milk
  • 1 1/2 cups of powdered sugar
  • 1/4 tsp salt

Instructions

  • Starting with the dough–warm milk on stove, pour in a bowl and add in yeast to dissolve.
  • In a separate bowl add your sugar, butter, salt, eggs and flour. Mix to fully combined, I mix by hand.
  • Next pour in your milk/ yeast mixture and mix until combined.
  • Now we will let hte dough rise for an hour, cover with a cloth and let rise till its about double its size.
  • While this is rising, we will get the apples ready! Peel skins off apples, and dice into pieces.
  • Place apples in a skillet, add butter and sugar. Cook apples on stove at about medium, until apples are tender.

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  • Once apples are ready, place in a bowl and mix them with the additional apple ingredients. Set aside.
  • Next lets get the filling ready, get another bowl–mix together softened butter, brown sugar and cinnamon.

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  • Your filling is ready and now your dough should be ready to rollout!
  • Preheat oven to 350 degrees
  •  Roll out dough on a lightly floured surface, make into a large recetangle shape.

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  • Melt some butter in the microwave until it is liquid. You will then brush this on the dough leaving about an inch for the edge.
  • Now spread on your filling evenly and then spread on your apple filling.

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  • Once ready you are then going to roll this into a log–about 12-15 inches long.
  • Have a greased pan ready to place cinnamon rolls in.
  • Cut rolls into about 2 inches thick, should get about 12.

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  • Preheat oven to 350 degrees, you will then cover your rolls with a damp paper towel for 30 minutes and let them rise again.
  • Place in oven and bake for 20-25 minutes until dough it cooked.

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Now for the finishing touches! Lets get the icing started!!

  • First we will do the carmel icing, that will go on first then get covered with the cream cheese icing.
  • In a medium sauce pan, melt your butter and brown sugar until the sugar is dissolved at about medium heat.

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  • Next add in your condensed milk and bring to a boil on medium high heat for about 2 minutes. You will need to watch this carefully so it doesn’t burn.
  • Remove from heat, stir and then spread over your rolls.
  • For the cream cheese icing, mix together softended cream cheese and butter until creamy.
  • Then mix in your vanilla and milk. Add salt, and then gradually mix in your powdered sugar.
  • Spread icing over the carmel icing.
  • Serve and Enjoy!

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Kaitlyn’s family famous sausage roll

 

This is technically not a roll, more of breakfast hot pocket of sorts. Anyway this is one of my favorite breakfast dishes and is the ultimate crowd pleaser! It taste what I’ve been told as biscuits and gravy but better. It’s super simple, delicious and cheap to make! Serves 8.

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Ingredients

  • 2 rolls of low-fat crescent rolls (they don’t have to be low fat but it’s what I use and I think they taste the best!)
  • 1 package of cream cheese
  • 1 roll of breakfast sausage ( I usually get mild)
  • poppy seeds

Instructions

  1. Preheat oven to what is listed on the crescent roll package.
  2. Put sausage in skillet and begin to cook.
  3. Cook sausage throughly and then turn down heat of stove and add in your cream cheese.
  4. Melt the cream cheese till it’s fully blended with the sausage.

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5. On a non stick baking tray roll out one package of crescent rolls. It should be a long rectangle and make sure there are no holes in the dough.

6. Spread the sausage and cream cheese mixture over the crescent rolls evenly.

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7. Take the second crescent roll and place over top. Fold in edges so it looks like a giant hot pocket. I also pinch  together the top so there are no holes.

4AD804F6-BB31-45CD-B5D8-BA1F353AC2738. And lastly cover your now beautiful giant sausage pocket with poppy seeds.

9E89FFE4-F28F-4512-AF07-B140FDD12C0A9. Place in oven and bake until golden, about the same time as instructed on the crescent roll package. Check the middle with a fork, stick in the middle to make sure the dough is not raw before removing from the oven.

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10. Sliced up and enjoy with family and friends !

Midwest French Onion Soup

I love French Onion soup…but I have never tried to make it. One of those things where I always thought this will be too difficult and take too much time. Well I proved myself wrong, I made it after work starting at 7:30pm and finished by 9:30pm…so if I had started it at 5pm like I told myself I would, it would have been done in a normal dinner time slot ha. But this recipe, is easy, its cheap and not a lot of work goes into it! I am over the moon on how good it is!

This recipe is based off of Julia Childs…and yes…I changed it up. I know, I know–how could I!

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Ingredients

  • 3 medium size yellow onions
  • 4 cups beef broth
  • 3 Tablespoons of butter
  • 2 Tablespoons of olive oil
  • 1 tsp of salt
  • 1/2 Tablespoon of sugar
  • 3 Tablespoons of flour
  • 1/2 cup of white wine
  • Salt and pepper
  • French baguette (I got mine at the Kroger bakery)
  • Swiss and Italian mix cheese (contains- mozzarella and Parmesan–can be found at Kroger)
  • dutch oven (If you are serving as a large meal you can put it in the oven as is. If serving for an individual highly recommend getting a french onion soup crock bowl–I found 2 at Goodwill!)Please note:If you’re not going to add the cheese to cook in the oven a regular soup pot is fine to cook in.

Instructions

  • Cut onions into thin slices. I cut my onion in half, sliced each half of the onion then cut those long slices in half to get nice squarish pieces.
  • Put onions in dutch oven with butter and olive oil, cover and  cook on low-medium heat for about 15-20 minutes.

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  • Uncover add in your salt and sugar, stirring frequently for 40 minutes. Keep uncovered as they cook. The onions should begin to get a deep brown color as they become carmelized.
  • At about 10 minutes before your onions are ready, boil your beef broth.
  • Add in  your flour, mix for a few minutes.
  • Pour in your boiling beef broth and white wine. Season with your salt and pepper till its to your liking. Then set the temperature to a simmer, so about a low medium. And cook half uncovered for another 30-40 minutes.
  • If you are going to gratin your soup, whether serving family style in the large dutch oven or doing individual crocks–Preheat your oven to 350 degrees
  • Cut your french baguette into about 1 inch thick slices. Add a little raw onion over your soup before placing them on top of your soup.

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  • Top with swiss cheese, then add a little Italian cheese mixture over top.
  • Place in oven and cook about 20 minutes, if your cheese isn’t where you want it to be do about 30 minutes.

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  • Then switch to broil, when you see your cheese at the level of melty you like. Watch as the cheese begins to brown, should only need to be in there for about 2-3 minutes.
  • Let it cool a little and enjoy!

Old Fashioned Banana bread

This banana bread recipe was given to me from my Mamaw (oh yes very midwest) and as you can see in the photo above the recipe is pretty old. The recipe itself is easy and the bread comes out super moist and delicious.

 

Ingredients

  • 1/2 cup butter or oleo
  • 1 1/2 cup sugar
  • 1 cup banana
  • 4 tbsp milk
  • 1 tsp baking soda
  • 2 cup flour
  • 1 tsp salt
  • 1 tsp vinegar (which you’ll mix with the milk)

 

Instructions

  1. Preheat over to 425 degrees.
  2. Put flour, salt and baking soda in medium bowl
  3. Mix together butter, sugar, eggs and banana
  4. Add in flour mixture
  5. In a cup add in your 4 tbsp of milk and your 1 tsp of vinegar and mix. Once stirred together, add to the rest of yoru ingredients.
  6. Mix everything until smooth and pour into a bread pan. i added some sliced almonds to my bread.
  7. Put in the oven and bake for about 25-30 minutes, check that it doesn’t get too done. You will know its ready when you put a toothpick in the middle and no batter is stuck to it.
  8. Let your bread cool, then slice and enjoy!

Oven baked chicken wings!

I originally was going to grill my chicken wings on my charcoal grill…but due to a windy afternoon I improvised with the oven…I do not regret this! These wings are crispy,  juicy and honestly you’d thought they came right off the grill!

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Ingredients

  • 1-2lbs of chicken drumettes or chicken wings
  • Dry Rub seasoning: Garlic powder, garlic salt, pepper, cayenne, onion powder, chili powder and Italian season
  • 2TBSP of olive oil
  • 1 large ziplock bag

Instructions

  • First lets get out chicken wings seasoned so they can soak up the seasoning for about 15-20 min prior to cooking.
  • Put drumettes or wings in ziplock bag. Proceed to add in olive oil and seasonings.
  • Zip bag and shake to spread and evenly coat chicken.
  • Preheat oven to 475.
  • Get a large baking sheet and cover with tin foil to save from a messy clean up.
  • Place chicken on foil tray, evenly spread out.
  • Put in oven once read, bake for about 15 min on one side, then pull out and flip chicken. Place back in oven for 15 min. (If you think your chicken doesn’t’ look cooked, keep in oven longer–you  never want undercooked chicken!)
  • Pull chicken out again, reflip so that the ski and then set your oven to broil.
  • Place chicken back in oven and let broil for about 5-10 minutes. You just don’t want to burn  your chicken to keep an eye on it. Once it looks good to your liking pull out.

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  • Serve and enjoy!

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Creamy Macaroni and Cheese

 

This creamy dreamy addicting mac and cheese is one for the books. Its extremely simple, quick to make and delicious! Make it on the stove top and serve immediately or let is chill in a crock pot to keep it warm.

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Ingredients:

  • 1 box macaroni and cheese
  • 1/2 stick of butter
  • 1 bag of  shredded cheddar cheese
  • 1/4 cup skim milk
  • 1/4 cup heavy cream
  • 1 cup sour cream
  • 1 can of cheddar cheese soup

 

Instructions:

  1. Prepare macaroni on as directed
  2. While macaroni is cooking in a medium sauce pan begin to make your cheese sauce.
  3. Begin by melting your half stick of butter on medium high heat, I cut mine up so that it melts easier.
  4. Then begin  slowly adding in  about half of your cheese and mixing with the butter to melt it. Save the rest of the cheese for later.
  5. Next add in your can of cheddar cheese soup and mix together.
  6. Next you’ll add in your milk and heavy cream.
  7. Finally add in your sour cream and about half of the rest of the cheese.
  8. Check your stove temperature so that its not too hot to burn your sauce.
  9. You sauce should be creamy and gooey.
  10. Pour sauce over cooked and drained macaroni stirring together. Pour the last of the cheese in. If you sauce seems too thick or dry, you can always add in more milk, sour cream or heavy cream. When I had mine sitting in the crock pot I added in more cheese, sour cream and milk when I thought it was getting a little dry.
  11. Serve and enjoy!