Monday, May 23, 2016

Shrimp and Green Beans with Garlic Sauce



























I love this recipe! It's one of those that I figured out how to make after ordering at my favorite Chinese restaurant. It took me a few times to get it just right...but I finally figured out the ingredients I needed and now it's just perfect. Tender, succulent shrimp in a rich garlic sauce with fresh green beans that have just enough snap. Delish! Click on photo for drool mode!


Shrimp and Green Beans 

5 tablespoons of butter or margarine
4 cloves of garlic, finely minced
2 tablespoons chopped scallions
1 3/4 cups water
1/2 cup chicken broth, divided
1 cup rice, uncooked
1 lb large shrimp, cleaned and tails removed
1/2 pound of fresh green beans
1 tablespoon cornstarch for thickening
Salt & pepper to taste
pinch of Garlic powder

In a saute pan over Medium heat melt 1 tablespoon of the butter, add chopped garlic and saute until translucent, about 3-5 minutes. Add scallions and saute for 1-2 additional minutes.

Meanwhile, pour the water and 1/4 cup of chicken broth into a small sauce pan. Add 1 tablespoon of butter and a pinch of salt. Bring to a boil, throw in the rice, cover and cook for 15 minutes. Remove from heat and let sit for 5 minutes.

Mixed sauted garlic and scallions into the rice with a fork, fluffing up the rice as you do this. Keep covered until you are ready to serve. Taste for salt & pepper, season as needed.

In a large saute pan melt 3 tablespoons of butter over Medium-High heat, add the other 1/4 cup of chicken broth. Toss in the shrimp and green beans and saute until shrimp is just pink in color. Sprinkle with a pinch of salt, pepper and garlic powder then sprinkle cornstarch over it all, giving it a good mix. Sauce should bubble and become slightly thick as the shrimp heats through and the dish’s flavor come together.

To serve, place a large spoonful of rice on the plate, cover with the shrimp & green beans, then drizzle remaining pan sauce over each plate.

Photograph is copyrighted and the property of ©Welcome Home.

Shrimp Fried Rice

























I love making my own shrimp fried rice because I can decide what I want in it. Some people put far more into it than I do...like scrambled eggs and bean sprouts. I like it just like this!

Shrimp Fried Rice

1 pound medium uncooked shrimp, peeled and de-veined
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/4 cup of chopped onion
1/4 cup green onion, finely chopped
5 cups left-over cold rice,
1 cup frozen carrots and peas, defrosted
2 tablespoons soy sauce (more if needed)
1½ teaspoon sesame oil
In a medium bowl, mix the shrimp, cornstarch, salt and pepper and set aside. Heat a large skillet on medium-high heat. Add the olive oil. When oil is hot and begins to sizzle, add the shrimp and cook for about a minute on each side stirring constantly. Remove to bowl when shrimp just begins to turn pink.

 Add another tablespoon of oil to the same skillet and when hot, add the onion and the green onions and cook until fragrant and tender.  Then add the rice and mix well. Spread rice evenly over the pan and cook 1 to 2 minutes, stir and saute another 1 to 2 minutes. Rice should sizzle.

Drizzle 2 tablespoons of soy sauce over rice and stir well. Add sesame oil and vegetables and mix well. Add cooked shrimp to the pan and mix well. Continue to cook until the rice is hot, stirring frequently. Add more soy sauce to taste, if desired.

Photographs are copyright and owned by ©Welcome Home.

Thursday, May 19, 2016

Pound Cake with Whipped Cream and Strawberries













 I love a simple dessert, don't you? Just a basic pound cake sliced and topped with a little whipped cream and fresh strawberries can be mood changing! LOL!

Pound Cake with Whipped Cream and Strawberries

1 cup (2 sticks) butter, room temperature
2 cups all-purpose flour
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt

Preheat oven to 350 degrees. Butter a 9 x 5 loaf pan and then line with parchment paper. Leave a little paper on each end to use for lifting cake later.

Mix butter and sugar until light and fluffy using a hand or stand mixer. Add eggs one at a time, beating well after each addition. Next add the vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Do not over-mix.


























Bake for about 50-60 minutes or until a toothpick inserted in center of cake comes out clean. Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Slice when cool and top with whipped cream and fresh strawberries and for a real treat drizzle a little strawberry or chocolate syrup on top!









Photograph is copyrighted and the property of ©Welcome Home. 
 

Quinoa Bean Salad
























I have a friend who is vegetarian and that can be challenging to a meat and potatoes girl like me.  So when I invite her over for lunch or dinner, I'm always searching for new recipes that I think she'll enjoy. Last summer, when everyone was eating hot dogs and hamburgers off the grill, I wanted something that was both light and summery, yet had lots of protein and a wonderful flavor.  I went to my pantry and took a look at my Star Fine Foods ingredients and came up with this little salad and it was a huge hit! She loved it....and the other guests loved it too.  You can serve this as a main dish or a side dish.  It's that good! 

Quinoa Bean Salad

2 (14 ounce) cans Kidney beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
2 cups cooked quinoa
2 cups barley or couscous
1 garlic clove, minced
¼ cup red bell pepper, diced small
¼ cup green pepper diced small
4 thin-sliced scallions
1 tablespoon fresh parsley
¼ cup cilantro
3 tablespoons lime juice
1 tablespoon honey
Salt and pepper to taste

Cook the quinoa as directed on package. Do the same with the barley or couscous or whatever other grain you have chosen. When finished cooking, set aside.




















Mix together the cilantro, parsley, lime juice, red wine vinegar, garlic, honey, olive oil, salt and pepper in a blender or food processor and pulse. Chill in refrigerator while you prepare you salad.

Once cooked, add your grains to a large bowl.  Add in chick peas, kidney beans, red and green pepper and scallions. Pour cilantro lime vinaigrette over quinoa salad and let marinate for at least 30-45 minutes.












Photography is the property of and copyrighted to ©Welcome Home.



STAR Red Wine Vinegar  is available at select Safeway, Kroger, Save Mart, Food 4 Less, Vons, Smart & Final, Roundy’s, Randalls, Sherm’s, Schnucks, King Soopers, Fred Meyer, Ralphs and Smith’s stores  and online at http://bit.ly/RedWineVinegar.

 
Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 




Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Chef Salad With Homemade Ranch Dressing

























I love a good summer salad and a chef's salad is one of my favorites when my garden is over flowing with goodness.  And what's a salad without homemade dressing.  I like blue cheese but this time I went with my homemade ranch dressing.  Oh Yum!

Chef Salad With Homemade Ranch Dressing

1 head of lettuce 
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup cooked ham, sliced into strips
1 cup cooked turkey, sliced into strips
3 medium whole fresh tomatoes, quartered
3 hard-boiled eggs, peeled and sliced

At least an hour before serving the salad, wash and dry the salad greens, and tear into bite-size pieces.  Wrap in paper towel, and place in refrigerator. Meanwhile, get your other ingredients ready. Peel and slice hard-boiled eggs.

Place lettuce in large bowl. Toss lettuce to lightly coat leaves with dressing.  Add more dressing if necessary and salt and black pepper to taste. Add the remaining ingredients and toss lightly. Serve chilled.

Ranch Dressing

1 cup of Hellman’s or Dukes Mayonnaise
½ cup sour cream
½ teaspoon dried chives
½ teaspoon dried parsley
½ teaspoon dill weed
¼ teaspoon garlic powder
¼ teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.




















Photography is copyrighted and the property of ©Welcome Home

Maple Roasted Brussels Sprouts


I love Brussels sprouts cooked any way you can cook them. But this is my favorite 
recipe for them. I know it probably sounds strange to combine a sweet maple syrup 
with a green vegetable but wait until you try it! Oh my goodness! It is the perfect 
combination! And for a kick try a little cayenne pepper to wake things up a bit! 

Maple Roasted Brussels Sprouts 

2 pounds Brussels sprouts, trimmed and halved lengthwise 
1 tablespoon extra-virgin olive oil 
sprinkling of sea salt or any coarse salt 
1 tablespoon pure maple syrup 
pinch of cayenne pepper (optional) 

Preheat oven to 400 degrees. Toss sprouts with olive oil and sprinkle with salt. 
Spread the sprouts on the baking sheet and roast for about 20 minutes or until 
sprouts caramelize and are brown or golden in spots. Stir about half way through 
the cooking time so they are evenly roasted. You can use a knife to piece the center 
and check for tenderness. 

Meanwhile, in a small bowl, combine maple syrup and cayenne pepper if using. 
Drizzle sprouts with maple syrup mixture, stir to coat, and roast 1 more minute. 
Serve hot. 
























Photography is the property of and copyrighted to ©Welcome Home.

Monday, May 9, 2016

Strawberries with Balsamic Vinegar


























I can’t make enough of this simple yet wonderful and amazing dessert.  Don’t let the ingredients scare you….the combination of sweet, tart, and spicy all together wakes up your taste buds and makes you want more!  It is the perfect summer dessert and one of the most delicious desserts you’ll make all year.  You want a high quality rich and flavorful Balsamic Vinegar to drizzle over your berries. I use Star Balsamic Vinegar of Modena- Gold Edition.  Serve with Ice cream or whipped cream or save some calories and eat it like it is.  You can thank me later!

Strawberries with Balsamic Vinegar

8 cups fresh ripe strawberries, sliced 
5 tablespoons Star Balsamic Vinegar of Modena- Gold Edition
2 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Freshly grated lemon zest, for serving (optional)
Fresh mint leaves for garnish

About an hour prior to serving, rinse and slice your strawberries and pat dry and plate on paper towel lined plate or bowl. 






















Next, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl.  Toss well and set aside at room temperature.






















Sprinkle mint leaves on top and drizzle with more balsamic if desired.  Let the mixture rest for 1 hour before serving. Serve at room temperature.























For an added treat, place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

























Photography is the property of and copyrighted to ©Welcome Home.




You can get Star Balsamic Vinegar of Modena- Gold Edition in select Walmart stores and online at:


http://shop.starfinefoods.com/STAR-Balsamic-Vinegar-of-Modena--Gold-Edition/p/STAR-00216&c=Star@Vinegars.

Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 



Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Monday, May 2, 2016

Chicken Ravioli in Mushroom Marsala Cream
























I love to experiment in the kitchen. Sometimes I imagine a dish and the way I would like it to taste and then set out to make it. My Mom always said the best cooks are fearless in the kitchen. I made this for dinner tonight and it turned out... just the way I imagined. So elegant and yet so easy to make. Especially when you start off with a good quality frozen Ravioli. 

Chicken Ravioli in Mushroom Marsala Cream 

1 bag or box of frozen chicken ravioli ( I use Buitoni)
1 lb. baby bella mushrooms
1 1/3 cups Marsala wine
1 small onion, minced
1 garlic clove, minced
1 1/3 cups heavy cream
1 tablespoon olive oil
2 cups sliced Portabella mushrooms
salt and pepper

Fill a large pot with about 4 quarts of water. Set the burner to high. When water begins boiling, add the frozen ravioli to and boil for 6-8 minutes. The ravioli are done when they float to the top of the water. 
























While cooking your pasta, make your sauce. In a large skillet, over medium heat, saute onion, garlic and mushroom in olive oil until tender, about 3 minutes. Next, add the Marsala wine and bring to a full boil for about 2-4 minutes. Slowly stir in heavy cream and simmer for 5 minutes until heated. If sauce is thicker than you'd like, add a little milk until you thin it out the way you want it. 

Drain ravioli very carefully with a slotted spoon onto plate or bowl. Spoon mushroom Marsala sauce over ravioli and serve. Enjoy! 

NOTE: I used Buitoni frozen Chicken Marsala Ravioli for this recipe. You could also try Buitoni Cheese Ravioli or their Wild Mushroom Agnolotti, which would be just perfect fro this dish. If you're feeling real ambitious and have the time, make your own ravioli from scratch! 




Photograph is copyrighted and the property of ©Welcome Home.

Sunday, May 1, 2016

The New May Issue is Here!


























It's here! The new May issue of the Welcome Home online blog magazine was released early this morning and is now ready for your viewing pleasure! I hope you enjoy this issue as much as I did making all these recipes and sharing them with you. May is the month for delicious recipes for Mother's Day and sharing my Mother's recipes with you is my favorite thing to do!  I know you'll love this issue!

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