What happen to the days of cooking the majority of the afternoon for an awesome Sunday dinner? My guess.....we don't have the time......we don't have the energy......we want to be left alone on Sundays....Sunday's are for individual families. Honestly, those excuses are very valid and true....but every now and then, don't ya just want to go all out.....eat, play, eat some more. Well, I propose (c'mon, you knew this was coming) not letting this tradition die completely, but incorporating "Sunday Dinner" once a month. It's less overwhelming and won't break your back or the bank. Might I even propose making the majority of this dinner in advance.....SAY WHAT.....HUH.....yeah, making the main dish and the dessert and freezing it until your ready. All that left to do is invite your family or friends and make a couple side dishes.
Think about this menu:
Molasses-Bourbon Short Ribs (freeze ahead)
Roasted Sweet PotatoesGreen Beans (can be done in 5 min with a pressure cooker)
Orange Dream Pie (freeze ahead)
or this:
Chicken Wellington (freeze ahead)(recipe below)
Baked Broccoli Medley (freeze ahead)
Rice PilafChocolate Meringue Torte (freeze ahead)
(I can picture you nodding your head in approval gaining confidence every minute :)
Here's to get you started or at least brainstorming:Chicken Wellington
(serves 12)
12 boneless, skinless chicken breasts
6 Tbl butter
9oz cream cheese, softened
12oz canned mushrooms, drained (I will saute fresh when I make this, personal prefernce)
6 Tbl chopped green onions
3/4 tsp salt
3/8 tsp pepper
3-10oz can crescent rolls or phyllo dough sheets
Flatten breasts to 1/8 inch thick (do this on a day that your stressed and work it out). Pan fry the chicken in butter until no longer pick. Combine cream cheese, mushrooms, green onions, salt, and pepper. Place 2 Tbl of cheese mix in the center of each chicken piece. Roll chicken up and place in the center of roll or phyllo sheet. (phyllo is extremely thin, you might need to use more than one sheet, it also takes some patience to work with, and DONT let it dry out!!) Wrap dough around and seal. Wrap each breast in plastic wrap and place inside a freezer bag.
On serving day:
Thaw in fridge slowly (at least 24 hours if not longer). Place seam down on a cookie sheet. Brush with a beaten egg. Bake at
375 for
20-30 min.
While baking:
Melt 3 Tbl butter and saute 1 Tbl green onion. Blend in 1 1/2 Tbl flour. Add 1 1/2 cup milk slowly. Season with 1/2 tsp salt. Add 3/4 cup cheese (your choice) or 2 oz of mushrooms. Serve as sauce over chicken.
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