Thursday, March 26, 2015

Cheddar Cheese Popovers

Popovers are like savory cream puffs... light and airy on the inside and just slightly crispy on the outside. The secret to light and airy popovers is very light mixing and a very hot oven for baking. They are best served fresh and hot. You will love these! Click on photos for drool mode!

Cheddar Cheese Popovers

1 cup whole milk, slightly warmed in microwave
3 eggs, beaten
1 1/2 cups flour
2 tablespoons melted butter
1/2 teaspoons salt
4 oz. (1/2 cup) extra sharp cheddar cheese
3 teaspoons canola oil

Mix together the warm milk, eggs, flour, butter, and salt. Add in the cheese and stir. Let the batter rest at room temperature for one hour.

Preheat the oven to 425 degrees. Put your popover pan in the oven for about 3-4 minutes to get very hot. Carefully pull it out of the oven and swirl 1/2 teaspoon of oil in each container. Divide the batter evenly and pour into each popover well filling each one-third to one-half full. 

Place the pan back in the oven and cook for 10 minutes taking care not to open the oven door. Turn the oven down to 350 degrees and bake for another 20-25 minutes or until popovers are golden brown and set. Pierce each one in the top with a skewer to allow steam to escape. Serve warm.

Need a Popover Pan?  This Norpro 6 cup popover pan is the one I use and love it!

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Perfect Ham and Cheese Omelette

Just think of all the ways you can prepare eggs. I am one of those people that can eat eggs for breakfast, lunch, or dinner and I make them all different ways. This morning I decided on a ham and cheese omelet and it was so good! The trick in making omelets is to add a little water to the egg before whisking them. Normally I add milk to my scrambled eggs but when making an omelette, you want water. It makes them so light and fluffy.

Perfect Ham and Cheese Omelette

1 tablespoon butter
3 large fresh eggs
salt and pepper to taste
2 tablespoons of Monterrey Jack cheese
1 tablespoon cheddar
2 tablespoons chopped ham
2 tablespoons cold water

In a medium bowl whisk together eggs and water, making sure you incorporate a lot of air into eggs, so that the omelette will be light and fluffy.


Heat a 10 inch non-stick skillet on medium heat BEFORE adding butter. As butter melts tilt the pan so that the butter coats the sides and bottom. 

When butter begins to foam you can pour in your eggs and tilt the pan again so that the eggs coat the sides. Salt and pepper to taste (keep in mind that most hams are salty).


Allow the eggs to set on the bottom, pulling the sides back lightly with a fork and then tilting the pan so that any unset egg runs under the bottom. Continue to do this until eggs are completely set, about 1 minute.



Next sprinkle the omelet with grated cheese and the chopped ham and any other ingredients you choose to add. Using a rubber spatula, carefully loosen eggs from the edges of the skillet, and then fold the right half of the omelet over filling, forming a half-moon shape. Lightly press down on the omelet with the spatula to seal it together. 

You can serve your omelette this way by lifting up the skillet with one hand and a serving plate with the other. Tilt the skillet, and let the curved edge of the omelet slip onto the plate.


I like my omelettes rolled and so I hold my skillet by the handle and roll the omelette onto the plate.

Sprinkle the top with additional cheese if desired. See more photos in the comment section.

 Photograph is copyrighted and the property of ©Welcome Home
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Friday, March 20, 2015

Reuben Salad

Have any leftover corned beef from last Tuesday's St. Patrick’s day dinner? There are as many ways to use it in a variety of dishes. I make corned beef hash with sunny side up eggs for breakfast. I always make that traditional corned beef on Rye or that wonderful Reuben sandwich. But this time I decided to turn my leftovers into a delicious hearty salad. The combination of tender corned beef on a bed of crisp greens with these incredible homemade croutons will take your taste buds to a whole new level! 

Reuben Salad

Homemade Croutons

  • 4-5 slices of pumpernickel or marbled rye bread, cubed
  • 3 tablespoons Extra Virgin Olive Oil
  • pinch garlic powder
  • pinch salt/pepper
Preheat oven to 400 degrees. In a mixing bowl, combine cubed bread, oil, garlic powder, salt and pepper; mix well. Spread evenly onto a baking sheet and place in oven for 8-10 minutes until crispy. Set aside to cool. 

1 bag of romaine lettuce
1 bag of shredded cabbage or coleslaw mix
1/2 pound sliced corned beef, cut into 1/2 wide strips
1 tablespoon of Extra Virgin Olive Oil
1/2 pound of sliced Swiss cheese, cut into 1/2 inch strips
1 carrot, sliced into thin strips
1 red onion, sliced thin
1/4 cup canned sauerkraut, drained (optional)

In medium skillet, warm the corned beef in the olive oil over low heat. Set aside.

In a large mixing bowl, combine romaine, cabbage mix, and sauerkraut if using.  Add corned beef, cheese, onions and carrots and toss to combine. Divide salad between plates, top each with croutons and thousand Island dressing. See my homemade dressing below. Top with shredded Swiss cheese if desired.

Homemade Thousand Island Dressing

1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 teaspoons honey
2-3 tablespoons sweet pickle relish 
2 tablespoons onion, finely minced
1/teaspoon garlic powder 
salt and pepper to taste

Combine ingredients and whisk until smooth. Drizzle over salad.

Photography is the property of and copyrighted to ©Welcome Home

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Tuesday, March 17, 2015

Mini Cinnamon Rolls

Now who doesn't love cinnamon rolls?  I mean, what's not to love? Served warm right from the oven, they make the ultimate comfort food.  And they're just perfect in the mornings with that hot cup of coffee or tea. They even smell heavenly while they bake in your oven.  But let's face it, they are rich and decadent and there's always that slight twinge of guilt after you've devoured one, right?   So I decided to change that.

I made these quick and easy baby cinnamon rolls!  And I used Star Fine Foods Butter Flavored Olive Oil to cut back on saturated fat, sodium and cholesterol without sacrificing the flavor of these decadent little morsels! Can I call them diet Cinnamon Rolls?  No. But I can say they're healthier than those big calorie laden ones.  Can you eat just one?  Doubt it!

Mini Cinnamon Rolls
1 can (8 oz.) refrigerated crescent roll dough
1/4 cup Star Fine Food Butter Flavored Olive Oil
1/4 cup brown sugar
1/4 granulated sugar
1 teaspoon ground cinnamon
    Preheat oven to 350 degrees and pour 3 tablespoons of the butter flavored olive oil in a round pie plate.  Add the brown sugar and mix with a fork until blended.  Set aside.

    Remove dough from the can and unroll, keeping the dough sheet together as much as possible. Using your fingers, pinch seams together and then brush with the remaining butter flavored olive oil. You can add a little more oil if you don't have enough.  Next, combine the granulated sugar and the cinnamon together and sprinkle evenly all over the top of the dough. 

    Starting with the long side of the dough that is closest to you, tightly roll dough into a log, pinching the edges to seal. Then with a long serrated knife, slice dough into 8 slices.  If you want them smaller, you can slice 16 rolls.  Place rolls in the prepared pie plate and sprinkle with any remaining cinnamon and sugar you prepared. Bake at 350 degrees for about 18-20 minutes.

    While the rolls are cooling slightly, make the glaze.

    Creamy Vanilla Glaze

    1 tablespoon unsalted butter, melted
    4 tablespoons of heavy cream 
    1 cup powdered sugar
    1 teaspoon pure vanilla extract

      Stir together sugar, cream and vanilla until smooth.  Add a little more cream if you to need to make it more pourable. Drizzle all over warm rolls and allow them to set for about 10 minutes.  Remove from pie plate and serve warm! 

      Photography is the property of and copyrighted to ©Welcome Home

      STAR Butter Flavored Olive Oil is available at Food Lion, Raley's, Stater Bros., FoodMaxx , select Walmarts and online at

      Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout!

      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, March 16, 2015

      Corned Beef Sandwich with Coleslaw

      So you made that big beautiful corned beef brisket for St. Patrick’s day this past weekend.  But what do you do with the leftovers?  Just like Ham after Easter and Turkey after Thanksgiving....You make sandwiches! Here's my delicious corned beef sandwich with a creamy and delicious coleslaw with just the right kick!

      Corned Beef Sandwich with Coleslaw

      Sliced corned beef

      2 slices baby Swiss or Fontina cheese

      2 cups coleslaw mix

      3 tablespoons sour cream

      4 teaspoons mayonnaise

      1 tablespoon horseradish sauce

      1 teaspoon yellow mustard

      pinch of salt

      fresh kaiser rolls


      Place coleslaw mix in a small bowl. Combine the sour cream, mayonnaise, horseradish sauce, mustard and salt. Pour over coleslaw mix and toss to coat. Set aside


      Slice rolls and place on ungreased baking sheet cut side up. Layer with corned beef, coleslaw mixture and cheese. Broil for 2 minutes or until cheese is melted.

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

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      Monday, March 09, 2015

      Shrimp Lo Mein

      I have a friend who loves Lo Mein. And whenever we go out to a Chinese Restaurant, he orders "Shrimp-lo-mein-but-can-you-hold-all those-vegetables-please?" So one day, I tasted his dish and announced boldly, "I can make that!" So he challenged me and I set out to make his favorite dish. When I served it to him, he was so thrilled and said it was exactly the same if not better! He now orders Chinese take out from my house! Now you can make it too with my simple recipe!

      Shrimp Lo Mein

      16 ounces spaghetti, thin or regular
      1 lb. raw shrimp, peeled, cleaned and tails removed
      1/2 cup low sodium soy sauce
      1 tablespoon + 2 teaspoons sesame oil
      1/2 tablespoon minced garlic
      1 teaspoon minced or grated ginger
      1 scallion, chopped
      1 1/2 cups fat-free, low sodium chicken broth
      salt to taste

      Combine soy sauce and shrimp in a large zip lock bag. Cover and refrigerate for 30 minutes. After 30 minutes, drain over a bowl, reserving soy sauce.

      Cook pasta as directed on package but do not add salt to boiling water. When Pasta is done, drain very well and return to original pot and toss with 2 teaspoons of the sesame oil. Set aside.

      In a large non stick skillet, heat remaining sesame oil. Cook ginger and garlic for one minute stirring constantly. Remove from skillet to small bowl and set aside.

      Add shrimp to the same skillet and saute until pink, about 1 to 2 minutes. Add reserved soy sauce, broth, salt, and scallion. Bring to a boil. Pour in your noodles and toss well to coat. Taste and adjust soy sauce as desired.

      NOTE: You can add a pinch of red pepper flakes if you want that kick. You can also add other vegetables like a small can of sliced mushrooms, carrots, peas, broccoli florets, or any of your favorite Chinese vegetables.

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