Tuesday, February 28, 2017

Chicken Mushroom Vol Au Vent

    Vol Au Vent means "windblown" in French and is typically served as an appetizer in French cuisine. It is also found in Belgium and can be served as an entrĂ©e and is usually filled with chicken or other meat products. I came across this dish playing around online one evening and decided to try my hand at it. It was extremely quick, simple, and very delicious. Also the presentation made this such an elegant looking dish that you would swear I went to culinary school. Give it a try for your next dinner party and impress your friends or loved ones. Chicken Mushroom Vol Au Vent.
  • 1 small shallot
  • 2 boneless chicken breasts
  • 1/2 cup chopped mushrooms
  • Olive oil
  • 1 tbs butter
  • 1 tbs flour
  • 1/4 cup white wine
  • 1/4 cup heavy cream
  • Handful chopped parsley
  • 1 tsp dried dill
  • 3 sheets puff pastry
  • Egg wash
1. I bought pre-made puff pastry that comes in 3 sheets. Cut each on in half and score out of one side a square hole. Take some egg wash and line the bottom one and place the holed out one on top. With a fork poke holes in the bottom layer. Bake in 400 degree oven for 15 minutes until puffed and brown.
2. Meanwhile in a large skillet drizzle some olive oil. Cut chicken into strips and saute until golden brown.

3. Toss in diced up shallot and mushrooms.

4. Pour in white wine to deglaze the pan.

5. Toss in the tablespoon of butter and flour and stir to incorporate.

6. Pour in the cream. Stir in the parsley and dill and bring to a slow simmer. Cover and cook for about 15 minutes.

7. Now for the fun part, take one of the pastry "baskets" and fill with the chicken/mushroom filling and serve.
This dish was delicious and very elegant in its presentation.
Prep Time: 15 minutes
Cook Time: 30 combined
Serves: 3


Tuesday, February 21, 2017

Stuffed Peppers


    Stuffed Peppers has to be one of my ultimate favorite meals of all time. It is just one of those comfort foods that I remember growing up as a kid. You own little meal placed nicely in a pocket of sorts and served hot. No need for any other items on your plate, this was a full meal in one. This recipe is exactly how my mother makes it. No subsitutions, no changes, no nothing. Just plain, delicious and simple. Stuffed Peppers.

  • 4 Green Bell Peppers
  • 1 lb ground beef
  • 1/2 white onion
  • 2 slices white bread torn into chunks
  • Parsley
  • 1 egg
  • 1/2 cup uncooked minute rice
  • Salt/pepper
  • Marinara

1. Slice the tops off of the peppers and remove the inner veins and seeds. Shock in boiling water for 2-3 minutes.

2. Meanwhile, combine the beef, diced up onion, parsley, egg, salt/pepper, rice, and bread into a bowl.

3. Place each pepper bottom side down into a baking dish. Take a tablespoon of marinara and dollup into the bottom of each pepper. Pour about a cup of water into the bottom of the baking dish surrounding the peppers.

4. Take some of the beef mixture and stuff it into each pepper.

5. Top with another spoonfull of marinara.

6. Place in 350 degree oven and bake uncovered for 1 hour 15 minutes.

You can at just 15 minutes left to cooking spoon some more marinara over top of each pepper.

These are perfectly tender, juicy, and full of flavor. It will easily become one of your favorites.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Serves: 2-4

Saturday, February 4, 2017

S.O.S., (or in a more polite term), Chipped Beef On Toast



     Surprisingly a vast number of people my age have never heard the term, S.O.S., for this dish. Some haven't even heard of the dish itself. The initials stand for the slang term of; Shit On a Shingle. Sounds appetizing doesn't it? I'm not quite sure of its origins, however I have been told it comes from the Military. A dish served to the soldiers. Now which branch, or which war, I'm still unclear, however growing up in WV we had this dish all the time. It became one of those staples that every country family seemed to serve. Quick, simple, and actually a great meal to have. My mother always made it for us for a quick dinner. She usually accompanied it with scrambled eggs as well. The terminology for this dish doesn't make it appealing, however once you taste it you will love it. Just in under 5 minutes is all it takes. Chipped Beef On Toast.


  • 1 2oz package of dried beef
  • 2 tbs butter
  • 2 tbs flour
  • 1 1/2 cup milk
  • 1/2 cup cream
  • Salt/pepper
  • Toast

1. Remove beef from package and dice up.

2. In a large skillet melt butter and whisk in flour.

3. Slowly pour in milk and cream and whisk to make a thick sauce. Thick enough to coat the back of a spoon.

4. Stir in the beef and let simmer for roughly 5 minutes.

5. Salt and pepper to taste and ladle over some fresh toast.

     That's it! Simple, quick, easy, and you will definitely make this again. The perfect "go-to" meal for any bachelor. To this day, even though my mother and myself can make just about any 5 star kind of meal, this is always going to be one of those favorites that I can never let go.

Prep Time: 1 min.
Cook Time: 5-6 mins.
Serves: 2