Tuesday, October 24, 2017

Fried Potatoes and Onions

We had a lot of  fried potatoes when I was growing up.  I like to think it was a Southern thing and no one made them like my Mom.  Oh sure, we loved  her creamy mashed potatoes .... but fried potatoes and onions?  Now that was a whole different story.  Sometimes she would add some fresh green beans from her garden that she had cooked all day with ham hocks.  Now that was a supper!  And she always made fried potatoes with with soup beans and corn bread. When you think about it, you never see skillet fried potatoes on the menu of a restaurant. You might see home fries or hash browns but its hard to find good old country fried potatoes and onions. Looks like you'll have to make them yourself!  Go ahead.  This is what memories are made of.  

Skillet Fried Potatoes and Onions 

6 medium white potatoes 
1  sweet onion 
2 tablespoons bacon grease (the secret is the bacon fat!) 
2 tablespoons butter 
salt and pepper to taste 

Slice the potatoes and onions.  Melt the butter and the bacon fat over medium high heat in a large skillet (I use a 12 inch cast iron skillet). Fry onions until just tender and then add potatoes, spreading them in a single layer on the bottom of the skillet. Sprinkle on salt and pepper. 

Allow potatoes and onions to cook until golden brown on the first side and then flip and fry on the other side.  Onions will start to caramelize so you want to scrap up the bits as you turn them. 

Turn down heat to medium and cover.  Continue to fry, flipping  a few more times until all the potatoes and onions are golden brown. Serve as a side dish with anything. 


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♥ Kielbasa with Sauerkraut and Potatoes


Kielbasa with Sauerkraut and Potatoes

5 small potatoes, peeled and diced into chunks
1 (16 ounce) bag sauerkraut, (not canned)
1 lb kielbasa, cut into 2 inch pieces
1/2 cup honey (or 3 tablespoons of brown sugar)

Cook potatoes in microwave until fork tender. Cool slightly and peel off skin. Set aside.

Add a little olive oil to large skillet and brown Kielbasa slices over medium high heat until nicely caramelized.
Pour in Sauerkraut with juices (do not drain). Add 1/2 cup of honey and cook for about 10 minutes watching closely and stirring occasionally as juices cook down.

Add potatoes, then cover and cook for another 30 minutes. Sprinkle top with parsley and serve.

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Southern Green Beans and Ham

Since we're talking about my southern roots today and about good old country cooking...here's another great recipe I grew up on. My Mom used to come in from her garden and say, I'm fixin' to make a "mess o' beans and cornbread for supper."... And oh what a supper it was! Those beans would cook all day on the stove and smell so good. I make mine in the crockpot and they are perfect at the end of the day....

Southern Green Beans and Ham

2 ham hocks or 1-2 lb. Ham diced
4 slices bacon (raw)
2 onions, coarsely sliced
2 teaspoons salt
1 teaspoon sugar
1 clove of garlic, minced
2 -3 lbs fresh green beans
2 lbs new potatoes, quartered, peeled

If using ham hocks, place them along with the bacon in large Dutch oven pot or soup pot; cover with water. Bring to a rapid boil. Turn burner to medium to medium-high and let it come to a medium boil. Add the sliced onion. Let this cook while you wash and snap your beans (about an hour or more). If using a cooked ham, just add the bacon and onion at this stage and the ham will go in later.

Wash beans, cut off ends and break in half. Add beans, salt, sugar, and garlic to the ham hocks. Let it come to a boil and cook for about 15 minutes. If you want to continue cooking them on the top of the stove, turn down the heat to medium and continue to slow boil for about an hour or more or less, depending on how well you like your beans cooked. About 15-20 minutes before done, add your potatoes. If you are using a cooked ham instead of ham hocks, you can add it with the potatoes. Continue slow cooking until tender. Remove ham hocks from pot and dice or shred and mix in.

If you want to slow cook your beans, move everything over to a crockpot, and cook on low for 6 hours.
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Friday, October 13, 2017

Cinnamon Chip Streusel Muffins

There's nothing like warm cinnamon muffins on a chilly morning with a hot cup of coffee to start your day off right. 

Cinnamon Chip Streusel Muffins

Streusel Topping

1/3 cup brown sugar, packed
1/4 cup diced toasted pecans 
1/4 cup rolled oats
1/2 cup unbleached all-purpose flour
3 tablespoons softened butter


1/2 cup butter, melted
3/4 cup whole milk
2 large eggs
1 3/4 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips


1/2 cup powdered (confectioners) sugar
1 teaspoon pure vanilla extract
4 teaspoons whole milk

Preheat your oven to 400 degrees. Line a 12-cup muffin pan with cupcake papers and spray lightly with cooking spray.

Prepare the topping by mixing the ingredients together until crumbly. Set aside. 

In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients. Add the dry mixture to the liquid, stirring just until combined. Divide the batter evenly among the muffin cups.  Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

Mix powdered sugar, milk and vanilla until smooth.  Drizzle over cooled muffins.

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Puffed Pastry Breakfast Stromboli

This is one of my all-time favorite recipes at Welcome Home. I have made it for years and it just keeps getting better. That’s because I change it up every time I make it.  Sometimes I add bacon or ham or anything else I have on hand. Most times I make it with just eggs and cheese. Whether it’s for breakfast, brunch, lunch or dinner, you will love this recipe!

Puffed Pastry Breakfast Stromboli

4 large Eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 sheet frozen puff pastry, thawed
½ cup cheddar cheese, shredded

Preheat oven to 350 degrees.

Beat 3 eggs, salt and pepper in a bowl.

Melt butter in a skillet over medium heat, swirling pan to coat bottom evenly with butter. Pour egg mixture into skillet and cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set. Remove eggs to large plate, cover, and refrigerate for about 15 minutes until cool.

Unfold puff pastry on lightly floured surface. Smooth out any seems with finger tips or a rolling pin.  Add the remaining egg to a small bowl and brush over pastry covering the entire surface.  

Place chilled scrambled eggs onto lower half of pastry, about 1/2 inch from edges.  Sprinkle top with cheese.  

Fold top half of pastry over filling; pressing down firmly on edges.  Crimp edges with fork to seal and place filled pastry onto ungreased baking sheet.  Cut three slits in the top of dough to allow steam to escape during baking.

Brush top of pastry lightly with remaining beaten egg.  Place in oven on middle rack making sure you have enough clearance beneath the top rack as puffed pastry will rise double the size.

Bake for 25-30 minutes or until golden brown.  Slice into three to four slices and serve.

NOTE:  Feel free to add crumbled bacon, diced ham, various cheese of your choice, spinach leaves, onions, peppers, etc.

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