Impress the fam- Pork Wellington

This dish came about partially by accident. Partially because I had been eyeing Beef Wellington on Pinterest since I was planning my holiday menus months ago. Mostly however, because my 10 year old saw puff pastry in our fridge and said “aw mom I don’t feel like eating chicken pot pie!!”

She was right. That is why puff pastry was in the fridge. Chicken pot pie was my original plan for dinner that night. She is not a fan of peas and even though, because of this, I omit the peas in my pot pie recipes she still gripes once in a while about the thought of them maybe, possibly, perhaps being in her dinner. She’s also one of those kids who doesn’t like her food touching. The meat has to be separate from her greens. The starch can’t be touching anything on the plate. She is a good eater but she has her quirks too.

Any how, no pot pie- no pot pie. What to make?

I had a pork tenderloin that I needed to use soon. I had mushrooms. The puff pastry. Pork Wellington! “Let’s wing it” I thought–and the outcome was absolutely scrumptious. My husband James even said “Sarah this tastes amazing!”

And that’s really all I needed to hear. I will be making this again. And again. And well probably forever cause it’s a winner!

Here’s how to make it!

Pork Wellington

  • 2-3lb pork tenderloin- plain or pre seasoned depending on your preference.
  • 1 sheet of frozen puff pastry, thawed
  • 1 c of Bella mushrooms, sliced
  • 1 shallot, chopped
  • 2 cloves of garlic, chopped
  • 2-3 sprigs of thyme
  • 4-5 slices of good provolone cheese
  • 1/2 cup shredded Parmesan cheese
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 tbsp of butter
  • 1 egg
  • Parsley to garnish (optional)

Preheat oven to 375

If your tenderloin is pre seasoned or marinated skip over salting it. Other wise season the pork generously with salt and pepper.

Heat a cast iron skillet on high. Add your olive oil and butter to the skillet and sear the tenderloin on ALL sides.

Once seared, set it aside to rest.

Sauté your shallot and mushrooms until browned and cooked completely, add more olive oil if needed. Season with salt and pepper. Next, add in your garlic and thyme. Cook for 1-2 minutes longer.

On a parchment lined baking sheet, lay out the puff pastry. Spoon the mushroom mixture in the middle of the pastry, leaving room at the edges. Top with parmesan and then provolone.

Then place the seared tenderloin on top of that and carefully wrap the puff pastry around it. Pinching the seams.

Turn the Wellington seam side down. Cut 3-4 slits in the top of the pastry to allow steam to escape.

Whisk your egg and brush over the top of the pastry. Garnish with chopped parsley and more Parmesan if desired and bake 30-35 minutes. Check at 25 min to be sure pastry isn’t getting too brown.

Let the Pork Wellington rest covered with foil for 5-10 minutes before slicing and serving.

Meaty, cheesy, savory, doughy goodness!!!

I am pretty sure this recipe comes with a satisfaction guarantee!

Do yourself a favor and try it. You will thank yourself for it!

Farm Fresh! Asiago Breakfast Bowls

Lazy Sunday mornings are the best. 

I slept in today and woke up to two hungry kids! I was quick to pawn off some of my chores and offered up a delicious breakfast as a reward. 

My girls bundled up and headed down to the barn. The goats need a little bit of coaxing to go outside on cold days. These two definitely don’t like the freezing temperatures. 

They do however, LOVE walking around with my daughters! 

Seriously, how cute is that?!

The chickens are happy! Fresh eggs for breakfast!

I had some bacon thawed in the fridge and some asiago cheese left over from last nights Cobb salad wraps so I decided to get a little creative with our Sunday morning breakfast. 

Bread bowls with our fresh eggs, our own bacon and nutty asiago cheese… wow, delicious!! 

Here’s how I made them-

Asiago Breakfast Bowls|

Cook time: 1 hour

Serves 4

  • Two bread boules, store bought or homemade 
  • 1/4 lb of bacon
  • 3 eggs 
  • 1/4 c of milk
  • 1/2 c of freshly grated asiago cheese
  • A pinch of nutmeg, salt and pepper

Preheat your oven to 350.

Fry up your bacon!

Whisk up three eggs with a quarter cup of milk, salt, pepper and a pinch of nutmeg. 

Set that aside for a minute and slice your two bread boules in half, leaving you with 4 bowls. 

Hollow out the centers and save the insides for another day. I usually toss them in the food processor and make breadcrumbs. 

Crumble up your cooked bacon and whisk the bacon bits into the egg and milk mixture. 

Pour the mixture into your bread bowls evenly and top with freshly grated asiago cheese. I added a bit of chopped parsley to the tops for color.

Bake at 350 for 30-40 minutes or until the eggs are set and the cheese is melted.

To make this breakfast even more hearty and delicious I fried up a fresh egg for the top of each breakfast bowl. That runny yolk on top of all that hot melted cheese and bacon sent this breakfast over the top!

Happy Sunday! My kids devoured this meal. I will definitely be making these again!

Farmhouse Coq Au Vin

  Coq Au Vin.

The sound of this dish used to intimidate me. Classic French cooking was something I never dared to try. I assumed I would fail and never wanted waste such beautiful and fresh ingredients. 
Well. I’m here to tell you. This dish is not difficult to make. 

How could it be bad?! In translation Coq au vin means, rooster in wine.

Chicken. Wine. Winning already!

Not to mention all the delicious, farm fresh carrots, sweet potatoes and herbs. You really can’t go wrong with this one! 

The sauce is rich and aromatic. It provides a luscious, broth like consistency that keeps the chicken moist and full of flavor. 

Lots of people serve Coq Au vin with mashed potatoes but I really don’t think it needs it! The red wine broth is the perfect pairing for the hearty sweet potatoes. 

My 8 and 9 year old girls loved it too! It certainly sounds like a grown ups only meal, but I promise, the alcohol burns off during the cooking process and leaves everything tasting heavenly–perfect for everyone’s taste buds. Even the littles.

Farmhouse Coq Au Vin|

1 hour, serves 4

  • 1.5 lbs chicken breast, or thighs if you prefer. 
  • 2 medium sweet potatoes, peeled and cut into 1/2″ pieces
  • 1 c sweet onion, chopped
  • 1 c carrots, chopped
  • 1 cup button mushrooms, sliced 
  • 3 cloves of garlic, sliced
  • 2 bay leaves
  • 5 sprigs of thyme
  • 1 tbsp of bacon grease (if you don’t keep this on hand fry up a few slices, reserving the grease and enjoying a little bacon snack!)
  • 2 tbsp tomato paste
  • Olive oil
  • Salt and pepper
  • 1.5 c vegetable broth
  • 1.5 c red wine (I used a Cabernet) 

Start by chopping all your veggies. 

In a large dutch oven or enameled cast iron pot, heat your bacon grease and a drizzle of olive oil over medium high. 

Add your onions, potatoes and carrots and cook for 5 minutes. 

 Next add in the mushrooms and cook for another 2-3 minutes. Season with salt and pepper. 

Add in a 1/4 cup of the vegetable stock, cover and reduce the heat to low. Let this simmer for 5 minutes to steam the veggies.

Remove the vegetables into a separate bowl. Add a bit more oil to the pot and place your chicken in. Season and cook for 5-8 minutes per side or until the chicken is cooked throughout.  

 Meanwhile, stir the tomato paste in with your vegetable mixture.

Add them back in with the chicken, and slowly add the wine, the rest of the vegetable stock and the garlic. Place your bay leaves and thyme on top. Season with a bit more salt and stir everything together before bringing the dish to a boil. 

 After it has come to a boil, reduce the heat and simmer for 10 minutes, the sauce should reduce by 1/4. 

Your Coq Au Vin is now ready to serve!! 

It truly is a classic tasting meal, full of hearty flavors. Enjoy!! 


The Best Way to Peel an Egg

Isn’t it annoying when you go to peel a hard boiled egg for a Cobb salad or deviled eggs and half of the white sticks to the shell? Then you have ugly eggs. No one wants to serve ugly eggs! 

I’ve tried so many different methods to prevent this from happening- The muffin tin method, the needle poking method (don’t bother with this one…just don’t) But then finally!! And rather recently, I figured it out! The ice bath method! It’s worked perfectly every time-winning!!!! No more ugly eggs!

It’s important to bring your eggs to temperature along with your water.  

 Photo credit

Start them off all by their onesies in an empty pot.

Fill the pot with just enough water to cover the eggs completely. 

Once the water begins to boil turn your burner down to medium and allow the water to simmer. You don’t want a rolling boil. 

Set your timer immediately for 13 minutes!

Watch it! If at 11 minutes one egg begins to crack. They’re done. 

Using a strainer or slotted spoon take your eggs out one by one and place directly into an ice bath. 

 Photo credit

Allow the eggs to cool for 5 minutes or so. 

Tap tap tap!!! Crack those eggs all over and prepare yourself for the easiest peel ever! 

The shell will come off in big pieces, easy peasy!  

The yolks will be perfectly yellow too! No yucky gray ring hiding their beautiful color… 

And there you have it! Beautiful hard boiled eggs. No muss no fuss. My hens would be proud to see their eggs all unscathed and camera ready! 

They love getting their shells back too! If you have chickens on your homestead, feed your hens their egg shells. It might sound weird but it’s really not. The calcium is sooooo good for them and will increase egg production. Yay!! More hard boiled eggs!