Saturday, April 30, 2016

Pecan Pancakes



I love the Pecan Pancakes at Crackle Barrel. I love that fluffy texture with those crispy edges and that wonderful flavor of toasted pecans. I used to crave these things a lot until I decided to try and make them myself. After doing a few practice runs, one day I got it right and I can now announce that this my friends is right on the mark for the identical recipe for Cracker Barrel Pecan Pancakes. Now when I crave them, I just go to the kitchen and whip up a batch!  You'll love them!

Pecan Pancakes

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 cups buttermilk
1 egg
cup chopped pecans

Combine dry ingredients in a mixing bowl, Add in the buttermilk and combine, Add in the egg and mix until just combined. 


























Pour baking mix onto a hot griddle, add chopped pecans to the batter prior to flipping the pancakes. Flip the pancakes when the bottoms are golden brown. Enjoy with warm syrup.


























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Saturday, April 23, 2016

Egg In A Hole


























My Mom not only made the most delicious meals, she was all about making them fun too. This breakfast brings back so many childhood memories for me. She could have just fried an egg and popped up a piece of toast....but she loved saying I love you first thing in the morning! Some of you call this breakfast Toad in a Hole. Some call it Egg in a Basket. I've even heard it called Egg In A Hat and in the south they call it One-Eyed Jack. All I know is after all these years I still make it and every time I do, it brings back wonderful memories of home.

Egg In A Hole

1 egg
1 slice bread
butter

Separate egg and white into two small bowls. 

Butter one slice of bread and place buttered side down in skillet over medium heat. Fry the one side until golden brown and then remove from heat


Cut out a heart shape using a cookie cutter. Butter the heart shaped bread on both sides.  Lay heart in skillet and lightly brown on both sides. Remove and set aside. Butter the other side of the bread that has not been browned yet. Return slice of bread to the skillet buttered side down.

























Fill the cut out part of the bread with egg white just until you can no longer see the pan. Gently place the egg yolk in the center. Cover the egg and cook for 2-4 minutes checking frequently. 


Once egg is cooked, remove from heat. Serve with heart shaped cut out.

























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Tuesday, April 19, 2016

Lo Mein Salad























I truly enjoy this recipe.  It’s so easy to make and such a nice salad for lunch and dinner. I use Star Fine Foods Seasoned Rice Vinegar to give it that zesty balance of sweet and salty flavors that are so perfect for Asian recipes. Don’t go light on the lime, it gives it the touch and brings all the flavors together. The vinaigrette tastes just like the dressing PF Chang's used to have on their oriental chicken salad.


Ginger Vinaigrette

1 tablespoon finely grated fresh ginger
½ teaspoon sugar
2 teaspoons soy sauce
12  teaspoon oil, sesame
salt and freshly ground pepper

 In a small bowl, mix the rice vinegar with the sugar and grated ginger until the sugar is dissolved. Whisk in the olive oil and sesame oil and season with salt and pepper.  Set aside. 

























 Lo Mein Salad

1 package Lo Mein Noodles, Cooked And Drained 
1 bunch of asparagus trimmed and chopped
½ red onion, sliced thin
1 carrot, cut julienne or buy a package of matchstick carrots
Zest of one lime
2 tablespoons lime juice
1 tablespoon hot chili sauce or Sriracha Sauce

Blanch asparagus for 2 min in large pot of boiling, salted water. Transfer to bowl of ice water and let sit for a minute and then drain. Diagonally slice into 1-inch pieces. Add noodles to the same blanching water; blanch 1-2 min, drain and rinse with cold water.  




















In a large bowl, toss noodles, onion, carrots, lime zest and asparagus. Combine chili sauce and lime juice in a separate small bowl and mix well.  Pour over noodle mixture and toss.  Finally, add the vinaigrette and toss to combine.  Add salt and pepper to taste.  Serve immediately.




















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




STAR Seasoned Rice Vinegar online at:  

http://shop.starfinefoods.com/Seasoned-Rice-Vinegar/p/STAR-00420&c=Star@Vinegars


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!

Shrimp Salad on a Buttery Croissant
























I love shrimp salad!  I love the smooth and creamy texture with just enough celery to make it slightly crunchy.  The shrimp is plump and spicy and just perfect on a bed of lettuce or your favorite sandwich.

Shrimp Salad on a Buttery Croissant

1/3 cup mayonnaise
1/3 cup celery chopped
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon lemon juice
1 pound medium shrimp cooked peeled and de-veined
your favorite lettuce
croissant or sandwich roll 

Cook shrimp: In a medium saucepan bring 1 cup water to boil. Add unpeeled shrimp. Cover. Cook about 5 minutes or until shrimp are pink. Drain. Cool shrimp. Remove shells and de-vein. 




















In a large bowl mix mayonnaise, celery, Old Bay and lemon juice. Add shrimp and toss well to coat. Cover and refrigerate 30 minutes or until ready to serve.

Stir before serving on a bed of lettuce or in a buttery croissant or favorite roll.  Enjoy! 























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

Thursday, April 7, 2016

Baked Spaghetti and Meatballs




























I love this recipe.  It's so easy to make and so delicious!  And I make it with  Star Fine Foods Roasted Garlic Oil for that rich buttery garlic flavorl!  This is a keeper my friends!

Baked Spaghetti and Meatballs


1 box (16 ounces) spaghetti
3 tablespoons of Star Fine Foods Roasted Olive Oil, divided
2 cloves of garlic, minced
1 small onion, chopped
1 package of baby Bella mushrooms, sliced
1 jar (32 ounces) Ragu Chunky Tomato Garlic Onion Sauce
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon oregano
2 large eggs
2 tablespoons butter, melted
1/3 cup grated Parmesan cheese
3 cups Colby Jack Cheese, divided
3 cups shredded mozzarella cheese, divided
12 meatballs, see recipe below

Cook spaghetti according to package directions. Drain well in a colander and set aside.

Add Star Fine Foods Butter Flavored Olive Oil to a skillet and saut√© the onion and garlic over medium heat until transparent. Add mushrooms and saute for an additional 2 minutes until tender.  Stir in spaghetti sauce, salt, pepper, and oregano and turn the heat to low and simmer.



























In a large bowl, whisk the eggs, Parmesan cheese and butter flavored olive oil. Add spaghetti noodles to the egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9 x 13 baking dish. Top with a cup of the mozzarella cheese and a cup of the Colby Jack cheese. Pour sauce all over the top.

























Next add another layer of noodles, then another cup of Colby Jack and another cup of mozzarella cheese and the sauce.   Nestle the meatballs in the layer of noodles and sprinkle the remaining cheeses all over the top.

Cover and bake at 350° for 40 minutes. Uncover and bake for 10 minutes longer or until cheese is melted.



























Italian Meatballs

1 pound ground beef...
1 pound ground pork
1 cup bread crumbs, fresh or dried
1/2 cup finely grated Parmesan
1/4 cup evaporated milk
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 small onion, chopped finely
2 eggs

Preheat oven to 350 degrees. In a large bowl, lightly mix all ingredients by hand, but do not pack down meat mixture. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. 























Repeat, making each meatball about 2 inches in diameter. Arrange meatball onto prepared baking sheet. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes. Makes about 14 meatballs.

Photography is the property of and copyrighted to Welcome Home.


Star Roasted Garlic with EV Olive Oil - STAR Roasted Garlic Olive Oil is available at Savemart, Raley’s and online at http://bit.ly/StarGarlicEVOO.

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!

Chicken Parmesan Bake over Farfalle

























I took a few shortcuts on this one because I needed something fast for dinner when some friends were riding through town and wanted to stop by and visit. This is one of those Semi-homemade recipes using store bought ingredients but it's so delicious no one will ever know you didn't slave over a hot stove all day! This is a keeper my friends.


Chicken Parmesan Bake over Farfalle 

4 Tyson Chicken Breaded, chicken breasts (about 2 pounds)
1 (8-ounce) ball fresh mozzarella cheese
freshly grated Parmesan cheese
1 26 ounce jar of Ragu Chunky Tomato, Garlic and Onion Sauce
1 pound farfalle or bow tie pasta

Preheat the oven to 400 degrees. Open sauce and heat in a saucepan over low heat until heated through.

Lay chicken breasts on a baking sheet and bake at 350 according to package instructions. Once chicken is golden brown, remove from oven.
Sprinkle a tablespoon of Parmesan cheese on each breast and then cover with a slice of mozzarella cheese.


























Prepare pasta as directed on package and drain well.  Pour hot pasta onto plate or serving bowl and ladle warm sauce over it.  Place chicken breast on top of pasta and serve.

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