Monday, March 16, 2015

Corned Beef Sandwich with Coleslaw




















So you made that big beautiful corned beef brisket for St. Paddy'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.


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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.

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Old Fashioned Vanilla Peach Cake
























One of those cakes my Mom used to make that stays in your mind forever. I could always tell when she was making one of these because the smell of baked peaches and vanilla would fill the house and make you so hungry. Make this cake one time... and I promise you will never forget it! And it gets better each day until it's gone! 


Old Fashioned Vanilla Peach Cake

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 3/4 cups all-purpose flour, divided
1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon pure vanilla extract
1 lb. frozen peaches
1 cup powdered sugar
2 tablespoons heavy cream
1 tablespoon orange juice

Preheat oven to 375 degrees. Grease and flour a 10 inch Bundt pan. I use Pam Non-Stick Spray with Flour. In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside. Next with a mixer, cream the butter and sugar until light and fluffy for about 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth. Next add the flour mixture, a little at a time to the wet mixture. Scrape the bowl frequently. 





















Toss the peaches with the remaining ¼ cup of flour. Pour about 1/3 of your batter into your pan, then add a third of the peaches on top. Repeat again twice, ending with a layer of peaches.

Reduce oven temperature down to only 325 degrees and bake for about an hour and 10 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake. 











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Brussel Sprout Slaw

























If you like Brussels sprouts, be sure to give this a try. Leaving the sprouts raw keeps them crisp and mild in flavor with none of the distinctive odor that comes from cooking them. I add some slivered almonds for crunch and some raisins and cranberries for sweet and it is so good.  I use Star Extra Virgin Olive Oil with maple syrup with just a touch of Dijon mustard and it's just perfect!  Serve this salad with just about anything. 

Brussel Sprout Slaw 

3 1/2 cups shaved and shredded Brussel sprouts 
1/2 cup golden raisins 
¼ cup dried cranberries 
1/2 cup raw slivered almonds 
1/2 cup green onions 
¼ cup chopped red pepper (optional) 
1/3 cup Star Fine Foods Extra Virgin Olive Oil 
1/4 cup maple syrup 
1 tablespoon dijon mustard 
1 teaspoon salt 
1/2 teaspoon black pepper 

Add the shredded and sliced sprouts to a large bowl. Toss in the golden raisins, red pepper if using, dried, almonds, and  cranberries and green onions. 





























In a small bowl, mix the olive oil, maple syrup, Dijon mustard, salt, and pepper together. Pour the dressing over the salad and toss everything together. 

Let the salad sit for at least 30 minutes before serving. 

Note: Add ½ cup finely diced green apple and ¼ cup crisp bacon for a real treat. 

Look for STAR Extra Virgin Olive Oil in the olive oil section of our local grocery store or online at http://shop.starfinefoods.com/Extra-Virgin-Olive-Oil/p/STAR-00011&c=Star@OliveOils.


























Photography is the property of and copyrighted to ©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!

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Wednesday, March 04, 2015

Chinese Orange Chicken

























You can get Orange chicken everywhere these days.  You can order it of course at any Chinese Restaurant, the mall food court, even in the frozen food section of the grocery store. But there's nothing like homemade orange chicken to satisfy your taste buds and make it exactly the way you like it. The recipe is very easy to make but the trick is getting that chicken moist and tender and not chewy and overcooked. I found the secret! I use Star Fine Foods Asian Cuisine Cooking oil to marinade my chicken and also to fry it.  Oh my what a difference in taste and texture!


Orange Chicken

Marinade

2 lbs boneless skinless, chicken breast or thighs, diced into 2 inch pieces
1/4 cup Star Fine Foods Asian Cuisine Cooking Oil
1/3 cup white vinegar
1 tablespoon orange zest
1/2 cup orange juice                                          
1 tablespoon soy sauce
2/3 cup sugar
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 teaspoon salt
pinch of red pepper flakes

Place chicken pieces in large resealable plastic bag. Whisk all ingredients and pour marinade over chicken in bag. Seal and massage bag so that all pieces are covered. Refrigerate for an hour.


























Orange Sauce 

¾ cup low sodium chicken broth
¾ cup fresh squeezed orange juice
2 teaspoons grated orange zest 
6 tablespoons white vinegar 
¼ cup soy sauce 
½ cup dark brown sugar 
3 medium garlic cloves, minced 
1 tablespoon fresh grated ginger (or use 1 teaspoon of dried) 
1/8 teaspoon cayenne pepper 
1 tablespoon plus 2 teaspoons cornstarch 
2 tablespoons cold water 

In a large saucepan, combine the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper; whisk until the sugar is fully dissolved. Bring mixture in the saucepan to a boil over medium high heat. 


























In a small bowl, stir together the cornstarch and cold water; whisk the cornstarch mixture into the sauce. Simmer, stirring occasionally, until thick and translucent, about 1 minute. Set sauce aside. 

Chicken 

2 egg whites 
1 cup cornstarch 
½ teaspoon baking soda 
1/8 teaspoon cayenne pepper (optional) 
4 tablespoons Star Fine Foods Asian Cuisine Oil 
1/4 cup vegetable oil 

Remove chicken from refrigerator and shake off excess marinade. Place the egg whites in a shallow dish and beat with a fork until frothy. In a second pie plate, whisk together the cornstarch, baking soda and cayenne if using. Pat the chicken with paper towels to remove any excess marinade. You want to fry the chicken in batches so place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to cornstarch mixture and coat thoroughly.


























To fry the chicken, heat both oils in a Wok or large saute pan until hot and sizzling. Carefully place chicken (in two batches) in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer to a paper towel lined plate. 

To serve, add the chicken to the orange sauce and reheat until simmering, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve immediately over white sticky rice. 


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





Limited availability at select Albertsons (So.Cal), Stater Bros., Walmart, select Safeway and Vons stores and online athttp://bit.ly/STARAsianCuisineCookingOil.

 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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Tuesday, March 03, 2015

♥ Caramel Cheesecake

























This is one of those desserts that make you close your eyes when you taste it.  Also probably one of my favorite cheesecakes. I love white chocolate cheesecake but with the addition of this salted caramel sauce...oh my. Well let's say, you'll never forget it.

Caramel Cheesecake

Crust
10 ounces graham crackers, crushed into crumbs
7 tablespoons unsalted butter
 

Cheesecake Filling
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces Ghirardelli or any premium white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
pinch salt
boiling water

Pre-heat the oven to 375 degrees. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan. Bake for 10 minutes and then allow to cool completely on a wire rack. Reduce the heat to 325 degrees while crust is cooling and you make your batter.

Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, and allow to stand for one minute. Stir the chocolate gently until melted completely.

In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate mixture. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared crust that has cooled in your spring form pan. 






























Set the pan onto a couple of heavy duty, large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch. Bake at only 325 for the first hour and then reduce heat again down to only 300 degrees and bake for another hour or so or until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.

To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve.

Caramel Sauce

1 cup granulated sugar
1/4 cup + 2 Tbsp water
1/4 cup salted butter
1/2 cup heavy cream

Gather all of your ingredients and have them nearby ready to add to the mixture as needed.

In a heavy-bottomed 3 quart saucepan, heat sugar and water over medium-high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. 



























Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Pour caramel into a glass jar to cool. When cooled drizzle freely over your white chocolate cheese cake and top with any topping you'd like.

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