Chicken Wellington

Chicken Wellington with Lemon Turnips

Original recipe here.

Yum, yum, yum, yum!  The kids like this even, and it's super-easy to throw together a double batch to freeze.  I made a double batch of the OR's portions b/c it calls for half the usual package size of a couple of ingredients and I hate having extra bits hanging around.  I used the leftover chicken from a whole roaster that we had for dinner one night here, but you could bake some chicken breasts to use just for this dish if you wanted.  The original recipe has you separate the components of the filling into 3 distinct layers but I don't think that's necessary and only makes a lot of dishes dirty. 

Be sure to wrap the wellingtons well in plastic wrap unless you'll be cooking them immediately.  Puff pastry will dry out in the freezer or fridge, so keep them wrapped until just before baking.

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Baked Brie with crostini

This doesn't have to be party food, but it's best to make it for an occasion that won't leave too many leftovers.  After a day or two, the baked brie will start to dry out most unattractively.

If you make this in advance, be sure to wrap the puff pastry really well with plastic wrap.  I screw up so you don't have to.  Also, if you take it right from the fridge to bake, it will probably need 5-10 more minutes in the oven than if it's at room temp.

I happened to find a pre-sliced ciabatta loaf at my supermarket for the crostini...saves some time and the aggravation of trying to get thin, even slices by hand.

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