Thursday, October 16, 2014

Broccoli Cheese Quiche



I love a good quiche that is rich and creamy inside a buttery flaky crust. They make a beautiful presentation and they are just delicious for breakfast, lunch or brunch. I make this one often and it is so good!

Broccoli Cheese Quiche

4 strips bacon
1 cups broccoli, chopped
1 cup grated Cheddar or Colby Jack Cheese
3/4 cup whole milk
1/2 cup heavy cream
3 large eggs, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) pre-baked shell (see recipe below)

Preheat the oven to 350 degrees. Cook the bacon in a skillet over medium heat for about 10 minutes until crisp, then chop the bacon into pieces and reserve for later. Add the chopped broccoli to the pan and season with a pinch of salt and pepper. Saute for 5-10 minutes until the broccoli is tender. Do not overcook or it will get mushy.



























Evenly spread the cooked broccoli and bacon in crust, and top it with the grated cheese. Whisk the milk, cream and eggs together. Add salt and pepper. Pour liquid into the baked shell, and bake the quiche for 25-30 minutes. The quiche is ready when you can no longer see liquid but the center of the tart jiggles slightly when moved. Cool slightly and then serve.

Buttery Quiche Pastry Shell

1 1/2 cups all purpose flour
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces
2 tablespoons shortening, cut into small pieces
4 1/2 tablespoons cold ice water

Place the flour, salt, butter and shortening in a large bowl.
Rub the flour together until it has broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry cutter or two knives, add the ice water, a little at a time, mixing until it just starts to hold together.

Press the dough into a roughly shaped ball. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8 inch to 1/4 inch thick.

Butter a 9 inch quiche pan. Place the crust in the pan and press gently to line the inside. Crimp edges. Line the pastry with greased parchment paper and fill with pie weights. I use uncooked beans or rice.

Bake in the middle level of a preheated 400 degree oven for about 8-9 minutes or until the pastry seems set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Allow to cool slightly before serving. 
































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Carrot Cake Cupcakes with Cream Cheese Frosting


























An easy to make classic little treat that I think you'll love as much as I do. These cupcakes are a favorite and always perfect to keep on hand in the freezer for a quick dessert when guests arrive. Moist carrot cake on the inside topped with ribbons of cream cheese frosting on the outside with just a sprinkling of walnuts. Love these little morsels of wonderful! More photos in comment section.

Carrot Cake Cupcakes with Cream Cheese Frosting

2 cups all-purpose flour
2 cups granulated sugar
1 cup of vegetable oil
1 tablespoon of orange zest
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons of baking powder
4 eggs
4 cups freshly shredded carrots (not pre-shredded)
1 cup nuts finely chopped walnuts
1/2 cup of buttermilk (see note below)
1 teaspoon of vanilla extract

Preheat the oven to 350 degrees. Add cup cake lines to your two standard cupcake tins.

Whisk together the buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl. Add the shredded carrots. It is important to shred or grate your own carrots and not buy them pre-shredded or you will not get the same moisture level.

In another bowl whisk the flour, baking soda, baking powder, salt, and cinnamon. Fold the flour mixture into the carrot mixture by hand being sure not to over mix the batter. Fold in the chopped walnuts.

With a spoon, scoop your batter into cupcake liners and fill 3/4 full and bake for 18-20 minutes or until toothpick comes out clean when inserted in the middle. Remove from tins to cooling rack and allow cupcakes to cool completely before frosting.

Cream Cheese Frosting

12 oz. cream cheese
8 tablespoons butter, room temperature
1 tablespoon pure vanilla extract
4 cups confectioners’ sugar, sifted

With a mixer, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until combine and beat until smooth. Frost cooled cupcakes as desired. Sprinkle with walnuts.

NOTE: Don't have buttermilk? Make your own. Pour 1 tablespoon of white vinegar or lemon juice in a one cup measure. Fill the cup the rest of the way to the one cup line with WHOLE milk. Let sit on your counter for 5 minutes. Stir and you have buttermilk!

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♥ Creamed Chipped Beef


























I love creamed chipped beef and make it for breakfast often. I love it over toast or just plain bread and even over my buttermilk biscuits. But we also used to call it Hamburger gravy and put ground beef in it when we were little. Sometime...s my Mom served it over mashed potatoes and it was a real treat! It is so easy to make and so delicious. If you use corn beef in a package or jar, you want to rinse it first as it tends to be salty. I like to use Beardsley's dried beef in a jar as I find it the most tender and lean. 


Creamed Chipped Beef 

2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups milk or half and half (half cream/half milk)
1/2 teaspoon ground pepper
1 (4.5-ounce) jar or package of dried beef, sliced or chopped

In a large skillet melt butter over medium heat. When it starts to sizzle add flour and whisk for a full minute. Continue to whisk as you pour in the milk and pepper. I do not add salt to mine as the beef tends to be plenty salty but you can add to taste if desired. Continue to stir until gravy has thickened. Remove from heat and stir in sliced dried beef. Serve immediately over toasted or untoasted bread, biscuits, waffles, English muffins or mashed potatoes! So good!

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Wednesday, October 15, 2014

Pecan Pancakes

























I love the Pecan Pancakes at Crackle Barrel. I love the crispy edges and that wonderful flavor of toasted pecans. I decided one day to make my own and this my friends is right on the mark for the identical recipe for Cracker Barrel Pecan Pancakes. You'll love them!

Pecan Pancakes

2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 tablespoon Sugar
2 cups Buttermilk
1 Egg.
1 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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Five Cheese Quiche

























Quiche anyone? I love making these for breakfast or lunch. They are just perfect when a friend comes to visit. They're easy to make and the perfect breakfast that stays warm until your guests are seated and ready to eat. I make 6 inch mini quiches that are perfect for just two people to share. But I have written the recipe for a 9 inch quiche. 

Creamy Cheese Quiche

3/4 cup heavy whipping cream
2 large eggs
1 pinch of salt
1/8 teaspoon pepper
3/4 cup Swiss cheese shredded
3/4 cup Monterey jack cheese
1/2 cup mozzarella cheese shredded
1/4 cup cream cheese, softened at room temperature
1/4 cup goat cheese, at room temperature
1/8 teaspoon garlic minced
1 (9 inch) pre-baked pastry shell (see recipe below)

1 cup of ham, chopped (optional)

Whisk together whipping cream, eggs and dash each salt and pepper. Combine shredded Swiss, jack and mozzarella cheeses in small bowl. In another bowl mix goat cheese, cream cheese, garlic, 1/2 teaspoon salt and pepper to taste until smooth.

Scatter shredded cheeses over bottom of pastry and add chopped ham. Spoon goat cheese mixture in small dollops over top. Slowly pour egg mixture over all. Place tart pans on baking sheet to make handling easier and catch any overflow. Bake at 375 degrees until top is lightly browned, about 35 to 40 minutes. Set aside for 10 minutes before cutting.

Buttery Quiche Pastry Shell

1 1/2 cups all purpose flour
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces
2 tablespoons shortening, cut into small pieces
4 1/2 tablespoons cold ice water

Place the flour, salt, butter and shortening in a large bowl.
Rub the flour together until it has broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry cutter or two knives, add the ice water, a little at a time, mixing until it just starts to hold together.

Press the dough into a roughly shaped ball. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8 inch to 1/4 inch thick.

Butter a 9 inch quiche pan. Place the crust in the pan and press gently to line the inside. Crimp edges. Line the pastry with greased parchment paper and fill with pie weights. I use uncooked beans or rice.

Bake in the middle level of a preheated 400 degree oven for about 8-9 minutes or until the pastry seems set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Allow to cool slightly before filling.

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Tuesday, October 14, 2014

FRIED OYSTERS





Those of us from Maryland just love their seafood and that is why you will find so many recipes for every kind of seafood you can imagine here at Welcome Home.  I love every fresh fish, shrimp, lobster, crab and fried oysters when they are cooked to perfection!   And that's what I bring you today my friends. Delicious breaded fried oysters.

Now fried oysters should never have a fishy smell or taste.  If they do, it means they are not fresh.  So make sure you know where they come from and when they are caught.  I only buy my fresh seafood from Costco  because I know that it's fresh.

Fried oysters 

1 pint shucked oysters
1 egg, beaten
1/4 cup corn starch
1/4 cup buttermilk
1 cup Panko breadcrumbs
Salt, black pepper and Old Bay Seasoning to taste
Oil for frying

Drain the oysters and pat dry with paper towels.

In a shallow bowl, mix together the egg and buttermilk.  In another bowl add the cornstarch and in the last bowl, mix together the panko, salt, pepper, and Old Bay.

In batches, dip the oysters into the cornstarch, then into the egg mixture, and then into the panko. Place breaded oysters on a large plate or sheet. Repeat until all the oysters are coated.























In a large, heavy skillet heat 1/2 inch of oil on medium heat until it starts to shimmer....not to the smoking point, but just to the shimmering point. Cook the oysters for 2 to 3 minutes, turning once, until the fried oysters are light golden brown.

Depending on the size of your skillet, you will probably have to do in several batches. Drain on paper towels.



















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Scallops Al Forno

























This is probably one of the easiest recipes in my collection of seafood recipes, yet it ranks way up there as being one of the most delicious! Don't let the fancy Italian name fool you into thinking it is difficult.  Al Forno just means baked in the oven.

 I used to have to chop and mince garlic and then add other ingredients to give this dish the flavor I wanted. But now I have it all in one bottle of Star Fine Foods Garlic Infused Olive Oil.  I love this oil and it is just perfect for this recipe. Oh My Goodness this is so good.

Scallops Al Forno

1 pat of butter
1 pound of fresh sea scallops
1 cup of panko bread crumbs
2 tablespoons of Star Fine Foods Garlic Infused Olive Oil
1 tablespoon of chopped fresh parsley
salt and pepper to taste

Use the butter to grease a small casserole dish large enough to hold the scallops.  Pat scallops with paper towel and add salt and pepper. Set aside.

Mix the panko and parsley with the olive oil until it just sticks together to make a nice crumb coating.  Add more oil or more breadcrumbs as needed.  Sprinkle some of the bread crumbs on the bottom of the greased casserole.

Arrange the scallops in the casserole dish and then completely cover them with the breadcrumb mixture. Bake in 350 degree oven for 10-15 minutes until scallops are opaque and topping is golden brown.

You may also put the scallops under the broiler for a few seconds to get even more golden. But be careful the bread crumbs will burn quickly if you are not watching.

You can buy Star Fine Foods Roasted Garlic Olive Oil at:  Walmart, Raley’s, Savemart and online at http://bit.ly/STARGarlicOO.



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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!
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Monday, October 13, 2014

Coconut Cookies

























One of my favorite cookies! Soft and chewy with just enough coconut to make them wonderful! These are so good just out of the oven with a cold glass of milk!  Your friends and family will love these! 

Coconut Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut

Preheat oven to 350 degrees. Combine the flour, baking soda, and salt; set aside.

In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an parchment lined cookie sheet. Cookies should be about 3 inches apart.

Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks


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Pecan Toffee Bars with Ganache

These are decadent and delightful and a big hit around here with my friends and family. Rich and wonderful and easy to make!  This is a keeper my friends.

Pecan Toffee Bars with Ganache 

Non stick spray
1 pound refrigerated Pillsbury sugar cookie dough
2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, ( I use Skor Candy bars)
1/2 teaspoon pure vanilla extract
1 cup Ghirardelli semisweet chocolate chips
1 teaspoon vegetable oil
1 cup (8 ounces) mascarpone cheese, room temperature
1/4 cup toasted pecans
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees. Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.

Meanwhile, in a heavy-bottomed saucepan over medium-low heat, melt butter and then pour in condensed milk. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and a light brown caramel color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using a rubber spatula. Sprinkle top of caramel with chopped, toasted pecans and chopped toffee bar. Set aside to cool.

Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the a thick layer of the chocolate mixture over the cooled crust. Refrigerate for at least 2 hours until the chocolate layer is firm. Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

Note: To toast pecans, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven for 8 to 10 minutes until lightly browned.
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Friday, October 10, 2014

Pan seared Rockfish (AKA Striped Bass)




















When you think of Maryland and food, the first thing that comes to mind is usually seafood because of all our treasures from the Chesapeake Bay. Usually the first thing that comes to mind is our incredible Maryland Crab cakes!  We are known all over the world for our crab cakes! 

But there is another treasure of the Bay and the top recreational sport fish in the bay.  The Rockfish, also known as Striped Bass or "Striper" as we call it, is the official fish of the State of Maryland.  It is an amazing fish that is so buttery and so delicious and so popular here that at one time it was so "overfished" that they had to put a moratorium on it here in Maryland to replenish the Bay with this wonderful fish. It was a sad time for the people here in Maryland to wait the 5 years until the controls were lifted.  























Rockfish is a fish everyone should try.  It is a hearty white fish is similar to halibut in taste and texture, with a little hint of swordfish flavor. Because of the durability of this fish, any cooking method will be good from frying to grilling. 

The most important part about preparing  this fresh fish is to keep it simple. In this recipe,  rockfish fillets are seasoned with nothing more than salt, black pepper and Old Bay seasoning. You want to retain their delicate texture and innate moistness with a quick, high-heat sizzling in a skillet to keep the meat nice and juicy.The fillets are  seared in a hot pan until crisp on the outside and tender and flaky on the inside. Rockfish is a local delicacy that everyone should try. 

Pan seared Rockfish (AKA Striped Bass)

4 center cut rockfish fillets; about 2 ½ inches thick
2 tablespoons olive Oil
2 tablespoons butter
3 tbsp Old Bay Seasoning
Salt and Pepper to taste

In a small bowl, combine the salt, pepper and Old Bay. Remove any noticeable pin bones from fish if you come across any.  Then dredge your fillet and shake off excess.  Melt your butter and olive oil in a large heavy skillet; set to medium-high heat. Once the oil begins to ripple, not smokey, carefully add the fillets.  Sear the fillets on the first side without touching them for about 3-4 minutes. You want to leave it alone so that a crust can form to hold the fillet together when you flip it to the other side.  Cook the fillets with the skin on to ensure that they don't fall apart in the pan. Fry the skin-on side first, then flip the fillets and cook the skinless side.  Next, carefully flip and sear on the other side for an additional 3-4 minutes. The fish is cooked when it is opaque in the center and flakes nicely.  Serve with a squeeze of fresh lemon juice if desired.























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Fried Egg Sandwich

Blogging is always full of surprises. I can make a recipe that takes over an hour to prep and cook and then to capture the essence of the dish I can spend another hour photographing it. 

A blogger never knows how it will be received or what to expect, which makes this work always interesting. For example, this past Saturday, while in my usual hurry to run out the door to do some errands, I threw an egg in a pan and fried it. Then I slapped it on two pieces of toast and took one single picture of it and posted it. I asked a question that brought in nearly 400 comments!

So I will pose the same question on it again my friends...."Would you eat this with a knife and fork or would you pick it up and let it run down your arms? How do you eat your fried egg sandwich?" 

And for those of you who do not like a runny yolk...oh you don't know what you're missing! 

Fried Egg Sandwich

1 large egg
1 tablespoon butter
bread of your choice

Heat butter in skillet on medium heat. Crack egg in the skillet and cook on one side until white is set. Flip over and cook on other side just until set and then serve on buttered toast. Oh yum...I could eat these any time of the day or night!

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