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Chicken Wellington Recipe

During a recent Twitter party, I got chatting with a new follower about a Chicken Wellington Recipe that is a family favorite. She was wondering how easy it was to make since she is always looking for new recipes to try.  I knew I was making it last night for my Mom’s 65th Birthday, so why not blog the recipe so others can enjoy as well.

The first time is always the hardest with any recipe, but honestly it really is super easy and impresses people makes you look like you slaved all day long. My Mom has been making this recipe for many years so I don’t know where it came from, some fabulous magazine no doubt.

Chicken Wellington

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And I had to pick up this wine for supper, I had no idea what it tasted like, but somehow it called out to me from the shelves.  In the end it was quite nice, a Rosé from South Africa. Refreshing on a warm day.
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Ingredients (makes 16 according to recipe, however I seem to only get 8 and some for the kids, I must use large Chicken breasts)

  • 8 Boneless skinless Chicken Breasts
  • 1/2c dry white wine
  • 2tbsp vegetable oil
  • 1/2 lb mushrooms, very finely chopped
  • 2 onions, chopped
  • 1/4 c butter
  • salt and pepper
  • 2 packages (two whole boxes) frozen puffed pastry
  • Bearnaise Sauce


  1. Place chicken breasts in a large cake pan or jelly roll pan. Season with salt and pepper, pour white wine and oil to pan. Cover tightly with foil. Bake at 350 for 20 minutes or until chickent is firm to touch. Allow chicken to cool or at the very least rest in on a paper towel before wrapping for a few minutes.
  2. While the chicken is cooking sauté chopped mushrooms and onion in butter  until soft, in a large skillet. Season with salt. Let cool for a few minutes.

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3. Thaw frozen puff pastry. Roll out pastry into long rectangles (I get four rectangles per box) using flour if needed.
4. Place one piece of chicken on the rectangle of pastry, spoon some mushroom mixture on top, wrap the pastry over the chicken and seal with a fork.

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5.When all chicken breasts are wrapped, place on a large cookie sheet and bake in the oven at 375 for 40 minutes.
6.Serve with Bearnaise Sauce and Wild Rice.

Wild Rice Almondine

Follow directions on your box of Wild Rice. When the rice is ready stir in sautéd onions and sliced almonds with a 1/4 c of white wine. Let simmer until wine has evaporated and serve.

Always follow with a fabulous dessert, preferably birthday cake, but any dessert will do.

Happy Birthday Mom!!
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Categories: Food, Recipes

Cake Raffle Time

It is time once again for the Annual school Cake Raffle.  It was actually held yesterday, but I didn’t get a chance to blog about it.  This year was by far the easiest one yet. I saw it in a magazine, showed it to J and that was what he wanted.

Cake Raffle

Last year, we had the mud and worm cake, the year before we had the palm trees by the beach and the first year we had the bug cake (which I still hear about from the lady who’s child one that one).

Normally, the cake raffle is held on the Friday before March Break, which is a significant time in the year for me meaning that we are almost done. Having it almost a month earlier was a little trying as now I wish we were on March Break.

Cake Raffle

To show you how easy this was to make, I can tell you how in just a few brief steps. I cheated this year and used a cake mix and store bought icing. I baked it in two circular pans, frosted between the layers and then cut out the swimming pool. Then I iced the rest. Instead of making the jello in the cake like I did two years ago, I cheated again and bought premade jello (this was J’s idea actually) and then just mixed it up and scooped it into the hole I made for the pool. I then decorated the cake with candies that J asked for. All in all it took me very little time.

Cake Raffle

You cold make this for a birthday party or really, just for fun.  J was disappointed he didn’t come home with a cake again yesterday, but I keep telling him we can always make another one.

Categories: Recipes, School

Apple Dip

Apple Dip

1 pkg Cream Cheese

1/4c Brown Sugar

1/2c Powdered Sugar

1 tsp Vanilla

Crushed Scor Pieces

Mix together first four ingredients with a hand blender. Stir in Skor pieces.

I made this last night for Book Club and it was such a hit that I thought I would share it with you all.  Enjoy!

Categories: Food, Photography, Recipes