Thursday, June 09, 2016

Jalapeno Poppers

Today is Mexican Food here at Welcome Home and what says Mexican food better than jalapeno peppers!   Jalapeno Poppers to be exact!  I make mine stuffed with cheddar cheese or Monterey Jack and sometimes cream cheese and bacon. Then I bread them and fry them for that perfect crispy bite!  Some people blanch them first; some people bake them first that’s up to you.  If you like a crunch to your peppers, then don’t do either.  But whatever you do, make sure you wear gloves when you make them and keep your hands away from your face!
Jalapeno Poppers
6-8 jalapenos, sliced in half lengthwise, seeds and stems removed
4 ounces cream cheese (room temperature)
½ cup grated cheddar cheese
1/4 cup flour
Salt and pepper to taste
1 large egg, lightly beaten
1/2 cup milk
1 cup panko bread crumbs
oil for frying

Clean your peppers and remove the stems. Slice each pepper down one side and scoop out the core and remove all of the seeds.  You will need to decide whether or not you want to soften them before you stuff and fry them.  If you want a soft pepper on the inside with a crunchy outside, then roast your peppers at in a preheated 450 degree oven until browned on all sides.  Then remove and cool before stuffing them.

In a medium bowl, mix the cream cheese and cheddar cheese until blended. Stuff each of the peppers with the cheese. Then put the two halves together. The stuffing mixture should hold them together well.

Set up your dredging station with three shallow bowls.  Add salt and pepper to flour. Mix the beaten egg with milk.  Next add the milk to one bowl and the flour and breadcrumbs to the other two.  Dredge the peppers in the seasoned flour, dip them in the egg and milk mixture, and dredge them in the bread crumbs.  I like to repeat this same process a second time so I have a nice thick coating and the cheese doesn’t come out when you fry them.

To fry the poppers:  Fill a heavy skillet (I use my cast iron skillet) with about 2-3 inches of oil.  Heat on medium high heat until it reaches a temperature of 350 degrees. Fry just a few peppers at a time until golden brown, about 3 minutes per batch. Using a slotted spoon, remove the peppers to a sheet pan lined with paper.  Continue to fry the peppers, making sure your oil is at the 350 degrees for each batch.

To Bake the poppers:  Preheat the oven to 400 degrees.  Place the stuffed breaded poppers onto a greased sheet pan and bake for 30 minutes or until brown.  Sprinkle with additional salt.

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Steak and Shrimp Fajitas

I am such a fan of Mexican food. But I am not always a fan of all the red and green peppers that go into making them.  So sometimes I just like to make my own and keep it simple. Making your own fajitas is simple and you can add whatever you like.  These are my favorite surf and turf fajitas. Tender marinated shrimp sauteed with onions and steak.  Oh My! 

Steak and Shrimp Fajitas

Shrimp Marinade

12 medium shrimp, cooked, peeled and deveined with tails removed
1 tablespoon lime juice
1 tablespoon olive oil 
1 teaspoon salt
1 teaspoon coriander
2 garlic cloves, crushed
1/4 cup chopped cilantro
1 pinch of red pepper flakes

Mix ingredients together in a large plastic resealable bag and add shrimp. Refrigerate for about one hour.

Steak Marinade

1 lb flank steak (or flat iron or skirt steak)
Juice of one lime
2 tablespoons olive oil
1 tablespoon soy sauce
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 cup cilantro

Combine all marinade ingredients in a large resealable plastic bag. Add steak and marinate for 1 hour at room temperature.  Remove steak from bag and shake off excess marinade. Next, slice the steak across the grain in thin strips. 


1 medium onion, sliced
2 tbsp  olive oil, divided   
Salt and pepper
1 cup shredded cheddar or Mexican blend cheese 
8  (6 to 8 inch) flour tortillas
sour cream
1 cup  refrigerated guacamole
2  limes, cut into 6 wedges
Red, green, yellow bell peppers and other vegetables (optional)

In a heavy skillet set on medium high heat, heat the other tablespoon of olive oil until it starts to smoke lightly.  Add onions and saute until caramelized.  Remove from skillet and set aside.  Add steak and saute for  3 to 4 minutes or until medium-rare and well browned on surface. Remove steak to a plate and tent with aluminum foil.  If you would like to add peppers or any other vegetable, now would be the time to do it.  Just saute them until tender in the same skillet once steak has been removed.

In a large skillet, heat remaining 1 tablespoon of olive oil over medium heat. Remove shrimp from bag and discard marinade.  Saut√© shrimp until they turn pink and tender and heated through. Add salt and pepper to taste. Remove shrimp to plate and cover with foil.

To build fajitas, first warm them in a skillet over very low heat. Divide meat and shrimp mixture equally among tortillas.  Add sauteed vegetables, sour cream, guacamole, fresh salsa, shredded lettuce, cheese, or whatever filling you like.  Fold tortillas in half and enjoy! 

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Wednesday, June 01, 2016

The New June Issue of the Welcome Home Online Blog Magazine is Here!

The new June issue of the Welcome Home Online Blog Magazine was released this morning for your viewing pleasure! You'll love this "Best Of Welcome Home Recipes" issue, featuring my award winning Maryland Crab Cakes, my Mom's delicious Sugar Cream Pie, my popular Meatball Rotini Casserole and many more of my favorites!

If you are not yet a subscriber, subscribe today and get over 650 Welcome Home Recipes with many more to come! Each month you'll find 30-35 new recipes all with beautiful full color photos ready for you to print out or save for later! All for only $2 a month!

And as an added bonus, when you subscribe, you will be invited to be a member of the exclusive Welcome Home Fan Club on Facebook where you'll find even more recipes and kitchen tips and cooking lessons.

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