MOM'S RECIPES

Most of the recipes I share here at Welcome Home came from my Mom's little recipe boxes which are so precious to me.

I look through those little cards and almost every single one has a heart drawn on it or a little loving phrase or an "I love you" written on the back. It's as if she knew that one day I would still need to see those words when I didn't have her here to say them anymore. Mixed throughout the recipe cards are little notes to herself about what she wanted to teach me next.

She loved me so much and so loved raising me...I was her last child and she loved teaching me to cook and to garden. She especially loved teaching me about life. Her mission was to raise a daughter who valued every minute of her life and shared as much love as she could with the rest of the world. I hope I'm making her proud.

Welcome Home is dedicated to my Mom who passed away suddenly 12 years ago. I loved my Mother with all my heart. She was the love of my life. She believed I could do anything and she was the truest friend I've ever had. I always say that God sent me to the arms of an angel and her arms were always open when I needed a hug. Her heart always understood when I needed a friend. Her gentle eyes were stern when I needed a lesson. Her strength and love guided me and gave me wings to fly. All that I am or ever hope to be, I owe to my Mom.

No one has ever loved me as much as she did. Never in my lifetime will I find a love so profoundly pure and so deep and unconditional. I cannot remember a moment in my life, before she left, that I didn't feel loved by her. It was a love like no other and I felt the same about her. It's been 12 years. today and I have never recovered from the loss. I doubt I ever will. To face life without that security and that promise of undying love is hard at times. But you move on and just accept what you've lost and realize that you will never fill that void.

Oh, I know she's still here. Like the sound of the bell ringing on a tiny little wind chime I have hanging here at my window. The window is closed and there is nothing to explain why it rings but it does. Just a single bell sounds out of nowhere sometimes. Or the times that I get the strong whiff of her perfume as I sit here at my desk or just before I go to sleep at night. There's no source from where it comes and no explanation....but I know beyond a shadow of a doubt it is my Mom that has come to say she loves me and that I am not alone. Then there are those unmistakable moments that I get a clear sign that she is here and speaks through my writing at Welcome Home. Words that I sometimes read and know they did not come from me alone.

I am certain there are those that think it's wishful thinking or they might not think I have all my faculties and need help....but those of you who have suffered a loss of this magnitude fully understand and can relate.

She is here. She does come..... and for those few moments, I feel that same undeniable love again and all is well with my life.

~Marty

Chicken Tender Parmigiana

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love how this dish turned out for my guests this past weekend. Fork tender, moist chicken coated in crispy Panko breadcrumbs and topped with Romano and Mozzarella cheese. Then served over a delicious homemade sauce.   

Chicken Tender Parmigiana

2 pounds chicken tenders
2 tablespoons butter
2 tablespoons olive oil
1/4 cup finely grated Parmesan cheese
1/2 cup grated or shredded Romano cheese
1 cup panko breadcrumbs
1 teaspoon garlic powder
2 eggs, beaten
1 cup of mozzarella cheese
2 tablespoons fresh parsley, chopped
salt and pepper
1 Jar tomato sauce or make your own (recipe below)

In a medium bowl, whisk eggs. In another bowl, combine Panko, Parmesan cheese, and garlic powder. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture. Set aside on plate until ready to fry.

In large skillet, melt butter and olive oil. Place tenders in skillet and fry on medium heat until golden brown and juices run clear in the center. Remove and drain on paper towel and then place on baking sheet. Top each tender with Romano and Mozzarella cheese. Sprinkle with parsley. Bake in 350 degree oven until cheese has melted.

Spread 1-2 cups of warm sauce on plate. Then top with chicken. Sprinkle a little more Parmesan cheese on top if desired. Serve alone or with your favorite pasta or make your own (recipe below).

Simple and Easy Tomato Sauce

1/4 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Salt and pepper to taste
1 (32-ounce) can crushed tomatoes
2 to 4 basil leaves
1 dried bay leaf

In a large saucepan or Dutch oven, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. Add half the tomato sauce into the bowl of a blender or food processor. Blend or process until smooth. Continue with remaining tomato sauce until entire batch is smooth.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

*** Photograph is copyrighted and the property of ©Welcome Home.

Chicken with Bow Tie Pasta In Tomato Basil Sauce

I put together this pasta bake over the weekend and it turned out far better than I expected. I love bow tie pasta (Farfalle) and the combination of the cheeses and the sauce in this recipe was incredibly delicious. I served with a fresh tossed salad and homemade garlic bread and it made the perfect meal. I think you'll love this one!

Chicken with Bow Tie Pasta In Tomato Basil Sauce

12 ounces dried farfalle (Bow Tie) pasta
1 pound chicken tenders, diced
1 14.5 oz can of Whole Italian Tomatoes
1 teaspoon of butter mixed with 1 teaspoon of Parmesan cheese
1 small onion – minced
1 clove of garlic – crushed
2 tablespoons of fresh basil – roughly chopped
1 tablespoon of parsley, chopped
2 tablespoons butter
2 tablespoons olive oil
2 oz mascarpone cheese, room temp.
salt to taste
1 cup shredded Romano Cheese
1 cup shredded mozzarella cheese

In a large skillet melt butter and olive oil over medium heat. Add onions and garlic and cook under just tender. Season chicken with salt and pepper and add to skillet and cook until lightly browned. Remove chicken to a bowl and set aside and cover with foil to keep warm. Add whole tomatoes and chopped basil to the skillet and stir. Add salt to taste. Lower the heat and simmer for about 20 minutes.

In the meantime, boil pasta in a large pot of water generously seasoned with salt. When pasta is cooked al dente, reserve 1/2 cup of the cooking liquid and set aside. Return drained pasta back to the hot pot and add butter and parmesan cheese mixture. Cover and set aside, off the heat.

After about 20 minutes sauce should be ready. Transfer it to a blender or food processor or use an immersion blender to blend until smooth and creamy. Return to skillet and add the mascarpone. Season again if necessary at this point and add more if needed. If the sauce is too thick add a little of the reserved pasta water to thin.

Pour drained pasta in baking dish. Add just enough sauce over pasta to cover lightly and toss. Top with the chicken and sprinkle and top with Romano and then mozzarella cheese. Add more chopped basil and parsley and bake in a 350 degree oven until cheese has melted. Serve immediately. Add more sauce if desired at serving.

Photograph is copyrighted and the property of ©Welcome Home

He wasn't a hero

He wasn't a hero, known by the world.
But a hero he was, to his little girl.

I knew his voice, before I could speak.
And loved it when, he would sing me to sleep.

 He taught me life's lessons, of right from wrong.
And instilled in me values, that I might be strong.

And so through the years, like a hero he stood.
Working to give me, all that he could.

And so it is, my best memory to recall.
Is the gift of his presence, the greatest gift of all.

~Rebecca Cook

Acts Of Kindness

"The unclaimed and unknown acts of kindness done here on earth are well known in heaven."

~Anthony Douglas Williams

Deep Fried Buttermilk Brine Drumsticks

I love fried chicken but I especially like the drumsticks when they are crispy on the outside and moist and tender on the inside. A buttermilk brine will give you that result every time! Sometimes I just fry up a big batch of chicken legs and then eat them hot or cold throughout the week. The price is right and the recipe is easy!

Deep Fried Buttermilk Brine Drumsticks

3 cups buttermilk (see note on how to make your own)
1/3 cup kosher salt
2 tablespoons sugar
3 pounds chicken drumsticks
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons paprika
A pinch of cayenne, optional (more if you like a kick)
3/4 cup buttermilk
Cooking oil

For brine, in a Ziploc bag combine the 3 cups buttermilk, the coarse salt, and sugar. Add all chicken legs to the brine and seal the bag. Turn bag to coat chicken with brine mixture and lay on its side in a large bowl. Chill for 2 to 4 hours and then remove chicken from brine. Drain chicken and pat dry with paper towels. Discard brine.

In a large bowl combine flour, the 1/4 teaspoon salt, pepper, paprika, and cayenne if you are using it.  Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.

Meanwhile, in a deep, heavy cast iron Dutch oven or skillet, or a deep-fat fryer, heat 1-1/2 inches oil until hot and sizzling. Using tongs carefully add a few pieces of chicken to the oil. Fry chicken for 12 to 15 minutes or until chicken is no longer pink (180 degrees drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree oven while frying remaining chicken pieces.

For a real treat, make Pecan Buttermilk-Brined Fried drumsticks by preparing recipe as above except, reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture. Oh Yum!

Note: You can make your own buttermilk...Measure out 1 cup of whole milk or cream. Stir in 1 tablespoon of lemon juice or white vinegar. Let the mixture stand at room temperature for 5-10 minutes. Use this substitute as you would buttermilk in any recipe.

 

Photographs are copyrighted and the property of ©Welcome Home.

Buttermilk Pound Cake

I really love pound cake...because sometimes you just want your cake without all that icing or layers of sweet filling. My Mom used to make the best pound cake and the house smelled so good when it was in the oven. She used to say, you know it's going to be perfect when you see that split down the center of the top. Later, after dinner she would slice it and serve it with Vanilla ice cream and a drizzle of chocolate syrup...or with whipped cream and strawberries. I add a little lemon to mine, but you can leave it out if you like.

 

Buttermilk Pound Cake

1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cup butter, room temperature
1 cup sugar
2 extra large eggs, at room temperature
1/2 cup buttermilk (see note on how to make your own)
Zest of 1 lemon, finely chopped or grated

Heat the oven to 350 degrees and line a loaf pan with parchment paper that has been sprayed with non-stick spray.
Mix together the flour, baking powder, and salt. Do not sift flour. In another bowl beat the butter until its pale in color. Add in sugar and beat until just light and fluffy.

Add the eggs one at a time and blend, beating until blended. Then slowly add in your flour mixture a little at a time and mix until almost combined. Next add the buttermilk and blend well. Finally add your lemon zest, and on low speed blend in slowly making sure you scrape the bowl’s bottom and sides.

Pour your cake batter into your loaf pan and bake for about 45 minutes or until the cake is golden brown and a toothpick comes out clean Let the cake cool for about 10 minutes before inverting it onto a plate. Serve with vanilla ice cream or whipped cream for a real treat!

NOTE: Make your own buttermilk by pouring 1 tablespoon of white vinegar or lemon juice in a 1 cup measure. The fill to the 1 cup mark with Whole Milk. Allow to sit for 5 minutes and then stir. You just made buttermilk?

Photograph is copyrighted and the property of ©Welcome Home.

Pan-fried Fresh Haddock

I love seafood and every now and then I just like to pull out my cast iron skillet and sear whatever fresh fish I got on sale that week. I especially love haddock quick seared in butter and this new Star Olive oil for fish that I found recently. And of course seasoned with Old Bay because I'm a Maryland girl and it goes on everything that even looks like seafood! You will love this simple recipe with such rich and savory flavors and that flaky moist fish.

Pan-fried Fresh Haddock

Marinade:

1/4 cup http://www.starfinefoods.com/ Extra Virgin Olive Oil for Fish and Poultry
3 cloves garlic, finely minced
1 teaspoon dried basil
3 tablespoons fresh lemon juice
4 Flounder or Haddock fillets (or any white fish fillet)

Make a marinade first by adding the Star olive oil, minced garlic, basil, and the and lemon juice to a Ziploc bag. Then add your fillets and let them sit for about 20 minutes. Remove fillets and shake off liquid.

Fillets                                                                                         

3 tablespoons flour
1 teaspoon dried parsley
2 teaspoons Old Bay Seasoning (or a pinch of cayenne)
salt and pepper to taste
2 tablespoons butter and 2 tablespoons more olive oil for frying

Mix together the flour, parsley, salt and pepper, and Old Bay seasoning. Dredge the fish in the flour and then shake it off, so that only a very light coating remains. 

Heat oil and butter in large skillet over medium high heat until shimmering and starting to smoke. Add fillets and pan-fry in hot oil until golden on both sides and fish flakes easily with a fork.

Photographs are copyrighted and the property of ©Welcome Home.  


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!

Mom's Coconut Cake

Every year before my Mom moved to heaven I made her favorite Coconut cake. In total I probably made 67 of these cakes and each and every time I lit the candles and presented it to her, she would go on and on about how her daughter could make the best coconut cake in the whole world. She was the one who taught me how to make it when I was young and yet she insisted I made it better. I would light up as brightly as she did over that cake. To know my Mom thought I was the best cook was quite an accomplishment in my life. I miss making this cake for her each year... and I cry each time I make it.

Mom's Coconut Cake

1 and 1/2 cups (3 sticks) butter, softened
2 cups granulated sugar
3 cups cake flour
5 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
4 ounces sweetened shredded coconut

♥ Buttercream Frosting:

16 ounces cream cheese, softened
1 cup unsalted butter, softened
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 box confectioners’ sugar, sifted
6 ounces sweetened shredded coconut for for topping

Preheat oven to 350°. Grease two 9-inch round cake pans and line each with parchment paper. Grease paper and dust with flour.

Mix butter and sugar on medium-high speed of an electric mixer until light and fluffy (about 3-5 minutes). Add eggs, one at a time, mixing well after each addition. Add extracts and mix. The mixture will look a bit lumpy.

Sift flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add dry ingredients, alternating with milk, in three parts. Mix just until combined. Fold in coconut.

Pour batter evenly into prepared pans. Smooth the tops of each. Bake for 45-55 minutes, or until tops are browned and a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes. Then, remove from pans to finish cooling on wire racks.

♥ Frosting:

Using an electric mixer on low speed, combine cream cheese, butter, and extracts. Add confectioners’ sugar and mix just until smooth.

Spread frosting on first layer. Place the second layer on top and frost the top and sides. Sprinkle top and sides with coconut.

Photograph is copyrighted and the property of ©Welcome Home.

Crab Macaroni and Cheese

I love seafood...being from Maryland we put crab and shrimp and lobster in everything! I also love mac and cheese so you can imagine how much I love this recipe! I make it often and it is always a big hit...let me know how you like it!

Crab Macaroni and Cheese

10 ounces elbow macaroni
8 ounces of fresh lump crabmeat
3 tablespoons butter
1/4 cup flour
2 cups whole milk or half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon Old Bay seasoning (more if you want a kick)
4 ounces cream cheese
6 ounces Cheddar cheese, grated
6 ounces Monterey Jack cheese, grated

Topping

1 cup Panko breadcrumbs
2 tablespoons olive oil
2 tablespoons melted butter for topping

Preheat oven to 375 degrees. Boil pasta in salted water until tender, drain well in colander, then return to pot and set aside.

Melt butter over medium heat in a large saucepan. Add flour and whisk until smooth. Continue stirring butter and flour mixture over medium heat for 2 minutes until it lightly browned. Slowly pour in milk or half and half while whisking and whisk until smooth. Cook while stirring constantly for 2-3 minutes until mixture thickens. Add salt, pepper, and a pinch of Old Bay seasoning.

Add cream cheese and whisk until smooth. Remove from heat and add the grated cheddar and Monterey jack cheese. Stir with a wooden spoon until smooth. Stir in pasta and gently fold in crab meat. Spray a 9 x 13 casserole dish with non stick spray. Pour in filling and spread out evenly.

Mix panko with oil and butter and sprinkle all over top to completely cover. Bake for 15-20 minutes until golden brown and bubbling around the edge.

 Photograph is copyrighted and the property of ©Welcome Home 2014.