Shrimp Scampi

I make a lot of seafood dishes here at Welcome Home....especially recipes that call for Shrimp.  I love shrimp because it's so versatile and so easy to add to so many recipes.  I also love that it has a built in temperature gauge! No matter how you cook them, as soon as they turn pink they are perfectly cooked.

Shrimp Scampi

2 pounds of large Frozen or fresh raw shrimp, drained and peeled and de-veined
1/4 cup unsalted butter
1/3 cup extra virgin olive oil
3 tablespoons garlic, minced
3 teaspoons salt
1/2 teaspoon pepper'
1/4 teaspoon red pepper flakes (add more if you want a kick)
1/4 cup dry white wine (or chicken stock)
1/4 cup fresh squeezed lemon juice
1/8 cup dried parsley

In a large skillet over medium high heat, melt butter and olive oil together.  Add the minced garlic and cook for about a minute.  Next add shrimp and sprinkle with salt, pepper and red pepper flakes. Stir lightly.

Cook the shrimp until they turn pink...about 5 minutes.  With a slotted spoon, remove the shrimp to a bowl and set aside.

Next, add the wine or chicken stock to the butter sauce in the skillet and bring to a quick boil. Reduce the heat to medium high and continue to cook until the sauce has thickened.

Remove the sauce from the heat and add the shrimp back in the skillet. Sprinkle with dried parsley and toss lightly.  Serve over pasta or rice!

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♥ Raspberry Cream Cheese Bread with Vanilla Icing

Raspberry Cream Cheese Bread with Vanilla Icing

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened...
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk

2 cups raspberries, rinse, dried and chopped. Grease and flour a 9 x 5 inch loaf pan. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.

In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.

Carefully fold in raspberries. Dough mixture will be thick. Bake in a 350 degrees oven for 50 to 60 minutes.                    























Glaze:                                                            

4 tablespoons melted butter
2 cups powdered sugar
2 tablespoons milk
¼ tsp vanilla extract

Combine the powdered sugar, vanilla, and butter. Slowly add milk, stirring until smooth. Extra milk can be added to thin if desired...I like mine nice and thick.

NOTE: I have used strawberries, raspberries, blueberries, blackberries and even peaches for this bread recipe.

Photograhy ©Welcome Home

Seasoned Potato Wedges

I love these fries! They are crunchy and spicy and so easy to make. I Par-cook my potatoes first so that the inside is done. Then all I need to do is get the outside crispy. I love these served with a little sour cream on the side. I can make a meal out of these! 

Seasoned Potato Wedges

4 russet (baking) potatoes, sliced in wedges
1 1/2 cups all purpose flour
1/4 cup of cooking oil plus more oil for frying
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda

Spice Mixture:

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Old Bay Seasoning (or more if you like a kick)

In a large bowl, mix potatoes with 4 teaspoons of spice mixture and 1/4-cup oil. Cover bowl with plastic wrap and microwave for 9 minutes. Drain any liquid and move potatoes to a baking sheet for about 10 minutes to cool.

Combine 1-1/2 cups flour and 1/2 cup cornstarch in shallow pie plate or bowl. In another shallow bowl, whisk the buttermilk and baking soda. Working in 2 batches, dredge your potatoes in the flour-mixture first, then the buttermilk, then back in the flour.

Deep fry first batch of potatoes in very hot oil for 5 minutes in large and heavy deep skillet. While frying, dredge the second batch. When potatoes are finished frying to a golden brown, remove and drain on paper towels and sprinkle on more spice mixture.

Oven Roasted method: (do not microwave potatoes first)

Preheat oven to 450 degrees. Drizzle about 3 tablespoons of vegetable oil evenly onto a baking sheet with sides. Combine all of the dry ingredients in a large zip-lock baggie. Add a few potato wedges at a time into the mixture and shake to coat well. Place coated potato wedges onto the cookie sheet, spreading out evenly. Repeat with all of the wedges. Bake for 20 minutes, then flip potatoes and bake for another 20 minutes or until potatoes are tender and golden brown.

Photograph is copyrighted and the property of ©Welcome Home.

A SLIDE SHOW JUST FOR YOU!

CLICK HERE TO WATCH AND LISTEN! 

I decided to put this slide show together for you. 

So many of you are asking what kind of recipes are in the Welcome Home Kitchen Magazine and on my Welcome Home Blog. So I decided to put this slide show together for you so you can get a feel for what goes into the magazine each month. You'll see some of my favorite recipes! Some are recipes from the blog and others are brand new and never shown anywhere before. And that's what you'll find in the magazine.

Some of these recipes will be coming up in the new Thanksgiving issue that will be available on November 1st. Take a look and get a feel for what you're missing!

 Click on this link to watch and listen:
http://secure.smilebox.com/ecom/openTheBox?sendevent=4e44457a4e7a6b774d6a413d0d0a&sbhttp://secure.smilebox.com/ecom/openTheBox?sendevent=4e44457a4e7a6b774d6a413d0d0a&sb=1&noFlash=true&showDesktopVideo=true=1&noFlash=true&showDesktopVideo=true

 How do you subscribe? Click on this link for instructions:

http://www.welcome-home-blog.net/2014/08/the-welcome-home-kitchen-online.html

 Want to buy it for just $2 an issue? Visit My Store to order it today! Check out our Easy Pay option:

http://www.welcome-home-blog.net/p/my-store.html

 If you can't afford as little as $5 a month due to a hardship, please contact me.

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. 

Photograph is copyrighted and the property of ©Welcome Home.

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!

*** Photograph is copyrighted and the property of ©Welcome Home. Please feel free to share by ONLY using the Share button that Facebook has provided. Do not download my photo and recipe.

♥ 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!

Photograph property of ©Welcome Home

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.

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

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.

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

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.



















Photographs are the property of and copyrighted to ©Welcome Home.