Soft Shell Crab Sandwich

For all my true seafood lovers out there...I bring you Soft shell Crabs today! Oh My goodness! If you have never tried them you have no idea what you're missing!

Soft-shells are actually just blue crabs that have shed their shells in a massive warm-weather growth spurt. If they stay in the water, they grow new, larger shells, but when they’re harvested, that process comes to a halt and the crabs stay soft and edible. 

Soft-shell crabs are sold live when in season and we just love them here in Maryland. What people don’t know is that it’s actually really easy to make at home. It’s incredible in summer food—a classic.  I am convinced that Maryland restaurants cook the best soft-shell crabs in the world - after all, we invented the recipe. Crispy, crunchy and beautifully browned, with sweet succulent crab meat inside.

Soft Shell Crabs

4 soft shell crabs

1 cup buttermilk

½ cup four

½ cup panko bread crumbs

1 teaspoon Old Bay Seasoning

½ teaspoon pepper

After the crabs have been cleaned soak them in the buttermilk for about 2 hours.

Meanwhile, mix together the flour, panko, Old Bay, and pepper in a platter for dredging.  Heat the butter for frying.

Remove the crabs from the buttermilk and allow the excess to drain off then dredge in the flour mixture.  Make sure they’re coated very well.  Add each crab to the butter and cook until the shell looks pink, and the coating is nicely browned.  If cooking more than 1 at a time, don’t overcrowd the pan. When nice and golden brown, transfer to a paper towel lined plate.

Serve on a sandwich with Lettuce, tomato and mayonnaise!  YUM! 

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

Cinnamon Roll Wreath

I love making cinnamon rolls and then packing them up and freezing them individually so whenever I want one, I simply pull one out and warm it up. There is nothing like a good cinnamon roll and a cup of hot coffee.  I use a lot of Rhodes frozen dough to make different recipes. This past Sunday I discovered that Rhodes made their own cinnamon rolls and I knew they had to be good. So I bought a bag and decided to get creative and make a cinnamon roll wreath. Turned out so pretty and it was absolutely delicious! 

Cinnamon Roll Wreath

1 bag of Rhodes Cinnamon Rolls (12 pack)
4 ounces cream cheese, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of salt
1 tablespoon freshly squeezed lemon juice
3 tablespoons milk, plus more if needed

First line a baking sheet with parchment paper. Then line all 12 cinnamon frozen rolls on the lined baking sheet. Lay a piece of plastic wrap on your counter or on another baking sheet and spray it lightly with non stick spray. Then flip the plastic wrap over to cover the rolls and leave them alone to thaw for about an hour. 

Once the rolls have thawed, remove the plastic wrap (nothing should stick because you spray it first with non-stick spray) and arrange the cinnamon rolls in a 9 inch ring overlapping each other. Once again, cover with sprayed plastic wrap and allow the rolls to rise until they double in size. 

Remove plastic wrap and bake at 350 degrees for about 20 minutes or until golden brown. 

Cream Cheese Drizzle

With an Electric mixer, beat cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down sides of bowl as needed. Add sugar and beat until combined, about 1 minute. Add salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.

NOTE: Rolls come with their own cream cheese frosting but I prefer to make my own. You can use them to serve extra glaze on the side if you'd like.



  








Photographs are copyrighted and the property of ©Welcome Home 2014.

Cheese Danish

Who out there likes Cheese Danish with a cup of hot coffee or tea? Oh there are many kinds of danish...cherry, apple, cinnamon...all kinds to choose from. But there's just something about a cheese danish that makes me a happy girl. I made these this morning and they were so good still warm out of the oven. I make them with Pillsbury Crescent rolls!
 

Cheese Danish

8 oz cream cheese at room temperature
1/3 cup sugar
2 extra large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 tablespoon grated lemon zest (2 lemons)
1 can (8 oz) Pillsbury recipe creations seamless dough
1/4 cup flour, for dusting the counter
1 egg beaten with 1 tablespoon water, for egg wash
powdered sugar for sprinkling if desired

Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Place the cream cheese & sugar in bowl of an electric mixer and cream together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. 

























Roll canned dough onto floured surface. Stretch dough to 16 inches by 8 inches. Cut into 8 squares. Put a tablespoon of cheese mixture in the center of each square. Fold the corners toward the center and lightly press together. Transfer to a nonstick baking sheet and brush the tops with egg wash. Bake 10-15 minutes, or until tops are golden. Sprinkle with powdered sugar if desired.

Photograph is copyrighted and the property of ©Welcome Home.

Cucumber Caprese Salad

If you love growing your own vegetable garden, this is a wonderful little salad you can make with a few cherry tomatoes and a couple of cucumbers!  But even if you don't garden you'll love it. It is so unbelievably simple, and so delicious and healthy and just perfect for a summer picnic or cookout. You can serve it as a main dish or side. Or, you could even spread it on toast or Brushetta or a Crostini for a wonderful appetizer! And don't forget my favorite olive oil and balsamic vinegar from Star Fine Foods for all your summer salads! 

Cucumber Caprese Salad

2 cups grape or cherry tomatoes 

2 English cucumbers, cut into chunks
8 oz. fresh mozzarella, cut into chunks or sliced and quartered

2 tablespoons chopped fresh basil

1 tablespoon Star Fine Foods Extra Virgin Olive oil

2 tablespoons Star Fine Foods Balsamic Vinegar

1 teaspoon sugar 
1 garlic clove, minced 

Pinch of salt, 

pepper and more sugar, to taste

Wash, dry, and cut up the cucumbers and rinse the tomatoes. Place both in a large bowl. Add the basil and mozzarella. Next, whisk together the olive oil, balsamic vinegar, garlic, salt, pepper and sugar. Pour over the tomato-mozzarella mixture and toss. Serve immediately.

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

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.


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!

Baked Rigatoni With Meatballs and Sausage

I love quick pasta meals, don't you?  Cheesy and rich is flavor even when they are thrown together at the last minute.  Pasta bakes are so easy to make and yet so elegant when served with a fresh tossed salad and some wonderful garlic bread.  I love the way the house smells when preparing any Italian meal.  I'd like to say I always make my own homemade pasta sauce, but I don't. Why bother when I can get the same delicious taste using Ragu Chunky Tomato, Onion and I can cut my cooking time in half?  I have included a quick recipe for homemade sauce but if you want to save time and get that wonderful flavor, use Ragu Chunky Sauces. And don't forget Star Fine Foods Olive Oils....I use them for all my cooking.

Baked Rigatoni With Meatballs and Sausage 

Meatballs and Sausage 2 tablespoon Star Fine Foods Extra Virgin Olive Oil 

1 pound ground beef 
1 egg, beaten 
1/3 cup onion, finely chopped 
1/4- 1/2 cup dry breadcrumbs

1/4 cup evaporated milk 
2 garlic cloves; minced 
3 tablespoons Parmesan cheese 
1 teaspoon oregano; dried 
salt and pepper to taste 
1 pound mild or hot Italian Sausage, casings removed and sliced 

In a large mixing bowl, beat egg lightly and then add in the onion, bread crumbs, evaporated milk, garlic, Parmesan, oregano, salt and pepper. Add ground beef and mix lightly. Add more bread crumbs if needed but do not pack meat down. Keep it loose and shape into small meatballs and set aside. Slice sausages to desired thickness.  Set aside.

In large heavy skillet, heat oil over medium-high heat; cook meatballs in batches until brown on all sides. Then transfer back to plate on paper towels.  Next, do the same thing with the sliced sausage and brown until just caramelized.  Again, set aside on paper towel lined plate. 

Pasta Sauce  (or skip this step and use your favorite sauce in a jar)

1 small onion, chopped fine 
2 garlic cloves; minced 
1 1/2 teaspoon basil; dried 
1 1/2 teaspoon sugar 
1 teaspoon dried oregano 
1 teaspoon salt 
3/4 teaspoon pepper 
28 ounce tomatoes; chopped 
2 tablespoon tomato paste 

In same skillet, add a little more oil if needed and saute onion and garlic until just tender.  Stir in tomatoes and tomato paste and bring to light boil. Stir in basil, oregano, sugar, basil, salt and pepper.  Add in cooked meatballs and sausage slices and reduce heat to a low simmer for about 40 minutes. Sauce will thicken as it cooks. 

Casserole 

3 cups rigatoni 
2 cups shredded mozzarella cheese 
1/4 cup freshly grated Parmesan cheese 

Preheat oven to 400 degrees. 

Boil pasta as directed on package. You want your pasta tender yet firm. Drain well and return to pot. Pour in your homemade or store bought pasta sauce with meatballs and sausage. Mix well to coat pasta. 

Transfer to 9 x 13 baking dish and sprinkle mozzarella all over the top. Then sprinkle on the Parmesan cheese evenly over top.  Bake for about 20 minutes or until cheese is melted and casserole is heated through. 

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

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.


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!

Black Bottom Cupcakes

I mean who could resist a super moist, intensely chocolate cupcake with a creamy cheesecake center and chocolate chips?   Black Bottoms are definitely one of my favorite desserts and it's hard to not visit the fridge often when I know they're in there calling my name!  It's the only cupcake I can think of that's just too good for frosting!  Star Fine Foods Butter Flavored Olive Oil is my secret to a extra moist cupcake with a few less calories! This is a keeper my friends! 

Black Bottom Cupcakes

Filling

1 (8 oz.)  package of cream cheese, softened 
1 large egg, room temperature
1/3 cup granulated sugar

1/8 teaspoon salt

6 oz. semi sweet chocolate chips

Cupcakes

1 1/2 cups all purpose flour

1 cup brown sugar, packed1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa powder
1 cup water

1/3 cup Star Fine Foods Butter Flavored Olive Oil

1 tablespoon white vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Butter a 12 cup cupcake pan or line with paper liners. I like to use clear or white liners so the colors show through.

In a medium mixing bowl, combine room temperature cream cheese, egg, sugar, and salt and beat until smooth and creamy. With spatula, fold in the chocolate chips and set aside.

In another large mixing bowl, mix the flour, brown sugar, baking soda, cocoa, and salt. Next, mix water, vanilla, butter flavored oil, and vinegar together.  Make a well in the center of the dry ingredients and stir in the wet ingredients just until smooth. Do not over mix your batter. 

Using a large scoop, fill each  cup with about 1/3 of the chocolate batter. Top with a small scoop of the filling in the center of each cup until they are about two thirds full.

Follow by topping each cup of chocolate batter with a dollop of the cream cheese mixture. Bake for 25 minutes until the batter is set and a toothpick inserted in the center comes out clean.

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

You can buy Star Fine Foods Butter Flavored Olive Oil at Raley’s, Walmart, Stater Bros., Food Maxx and online at:   http://bit.ly/ButterFlavoredOliveOil.





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!