Monday, August 03, 2015

Skillet Teriyaki Chicken Thighs

No need to heat up the oven or fire up the grill for this recipe.  My Skillet Teriyaki Thighs are so delicious. I made this incredible sauce with Star Fine Foods Modena Creamy Balsamic Vinegar Glaze which gives it so much flavor! Tender chicken thighs with a delicious sticky glaze served over sticky rice. Oh Yum! 

Skillet Teriyaki Chicken Thighs

2 pounds boneless, skinless chicken thighs
2 tablespoons Star Fine Foods Extra Virgin Olive Oil
2 tablespoons butter 
3 tablespoons Star Fine Foods Creamy Balsamic Vinegar Glaze
1/4 cup low sodium soy sauce
1/2 cup honey
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1 Tablespoon cornstarch

In a large Ziploc bag, whisk together the balsamic vinegar, soy sauce, honey, olive oil, minced garlic, chopped scallions and salt. Add the chicken, seal the bag, and then carefully move the chicken around in the bag until it's thoroughly coated. Place the chicken in the fridge to marinate overnight or for a minimum of 2 hours.  Remove the chicken from the bag and shake off excess marinade. Reserve the marinade for later. 

  1. In a large non-stick skillet, add 2 tablespoons Star Fine Foods Extra Virgin Olive oil and two tablespoons of butter and heat over medium high heat. Sear chicken on all sides until nicely browned and caramelized. 

  1. Cover skillet and turn the heat down to medium and cook for about 25 minutes or until thighs are done. Chicken should reach a temperature of 165 degrees.  When done, remove from heat and set aside. 

Transfer the marinade to a saucepan. Whisk in cornstarch and two tablespoons water.  Turn heat to medium high and bring sauce to a low boil until sauce begins to thicken and look like syrup. You want to stir frequently to make sure it doesn't burn. Remove from heat and set aside.
Pour or brush sauce over chicken and serve over fluffy rice. Enjoy!

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

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!

You can get Star Fine Foods Creamy Balsamic Glaze at select Walmart Stores and online at

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!

Print Friendly and PDF

Saturday, July 18, 2015

Just wanted to stop by and say.....

I have been so busy today working on the magazine and doing my best to make this the best issue yet. After all, It's the first issue to start a whole new year of new recipes and I want to make sure you like each issue better than the last. So I have been at it now for 12 straight hours today and have finally loaded all the photographs in. Now comes the hard part...writing all those recipes! That will take another two weeks and bring me right down to the wire as it does every month.
That's not why I stopped by. I wanted to stop for a minute and say something to those of you who have already renewed your subscription. I want you to know that you touch my heart in the most profound way. I am so deeply humbled each time I see any of your names come up in my email when you renew your subscription for another year. I am amazed at the kindness and generosity of the people here and feel loved and surrounded by friends.
For those of you who have renewed, you need to know that I am flattered beyond words. You couldn't compliment me more than when you invest in my work. It says you love my cooking, my recipes, my photography, and my writings about my life with my Mom. To know you trust me and believe in me and stand by me means more than you know.
Oh I know it's not just about a cooking magazine. It's not just about food and pictures and stories. It goes way beyond that. Let's face it, there are thousands of bloggers out there putting out recipes. You didn't invest in the magazine just for that reason. You're not here just for that. Your renewal says so much more....
It says, I want to walk with you on this journey to help others. I want to be a part of the efforts you take to make sure that those who have lost their way can find hope again. It says, I'm right there with you in spirit and I am part of the reason you can take food and warm clothes to those that are hungry and poor.
It says you want to share my joy as I watch fur babies walk happily out the front door of these horrible kill shelters, instead of never walking out because no one got there in time. It says you are with me in mind and spirit and want to continue to walk this journey with me.
So thank you my friends. Thank you from my heart. Who knew I would find such good people in my life. Who knew God would bless me with such incredible friendship. Our paths have crossed for a reason.
Print Friendly and PDF

Friday, July 17, 2015

Chicken Parmesan Bake over Farfalle

What a quick and easy recipe for a classic meal.  Now and then I take shortcuts just like everyone else when it comes to making good food.  This time I used ready made store bought ingredients to put together a quick delicious meal.  Your friends and family will never know!

Chicken Parmesan Bake over Farfalle 

4 Tyson Chicken Breaded, chicken breasts (about 2 pounds)
1 (8-ounce) ball fresh mozzarella cheese
freshly grated Parmesan cheese
1 26 ounce jar of Ragu Chunky Tomato, Garlic and Onion Sauce
1 pound farfalle or bow tie pasta

Preheat the oven to 400 degrees. Open sauce and heat in a saucepan over low heat until heated through.

Lay chicken breasts on a baking sheet and bake at 350 according to package instructions. Once chicken is golden brown, remove from oven.
Sprinkle a tablespoon of Parmesan cheese on each breast and then cover with a slice of mozzarella cheese.

Prepare pasta as directed on package and drain well.  Pour hot pasta onto plate or serving bowl and ladle warm sauce over it.  Place chicken breast on top of pasta and serve.

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

Wednesday, July 15, 2015

Incredible Steak and Shrimp Fajitas

I am such a fan of Mexican food. But I am not always a fan of all the red and green peppers that go into making them.  So sometimes I just like to make my own and keep it simple. Making your own fajitas is simple and you can add whatever you like.  These are my favorite surf and turf fajitas. Tender marinated shrimp sauteed with onions and steak.  Oh My! 

Steak and Shrimp Fajitas

Shrimp Marinade

12 medium shrimp, cooked, peeled and de-veined with tails removed
1 tablespoon lime juice
1 tablespoon olive oil 
1 teaspoon salt
1 teaspoon coriander
2 garlic cloves, crushed
1/4 cup chopped cilantro
1 pinch of red pepper flakes

Mix ingredients together in a large plastic resealable bag and add shrimp. Refrigerate for about one hour.

Steak Marinade

1 lb flank steak (or flat iron or skirt steak)
Juice of one lime
2 tablespoons olive oil
1 tablespoon soy sauce
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 cup cilantro

Combine all marinade ingredients in a large resealable plastic bag. Add steak and marinate for 1 hour at room temperature.  Remove steak from bag and shake off excess marinade. Next, slice the steak across the grain in thin strips. 


1 medium onion, sliced
2 tbsp  olive oil, divided   
Salt and pepper
1 cup shredded cheddar or Mexican blend cheese 
8  (6 to 8 inch) flour tortillas
sour cream
1 cup  refrigerated guacamole
2  limes, cut into 6 wedges
Red, green, yellow bell peppers and other vegetables (optional)

In a heavy skillet set on medium high heat, heat the other tablespoon of olive oil until it starts to smoke lightly.  Add onions and saute until caramelized.  Remove from skillet and set aside.  Add steak and saute for  3 to 4 minutes or until medium-rare and well browned on surface. Remove steak to a plate and tent with aluminum foil.  If you would like to add peppers or any other vegetable, now would be the time to do it.  Just saute them until tender in the same skillet once steak has been removed.

In a large skillet, heat remaining 1 tablespoon of olive oil over medium heat. Remove shrimp from bag and discard marinade.  Saut√© shrimp until they turn pink and tender and heated through. Add salt and pepper to taste. Remove shrimp to plate and cover with foil.

To build fajitas, first warm them in a skillet over very low heat. Divide meat and shrimp mixture equally among tortillas.  Add sauteed vegetables, sour cream, guacamole, fresh salsa, shredded lettuce, cheese, or whatever filling you like.  Fold tortillas in half and enjoy! 

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

♥ Chicken Enchiladas In Cheese Sauce

I love Mexican food!  Well, I love my version of it. I am not into hot and spicy but I do like a little kick.  I prefer more mild and creamy like my recipe for these delicious Chicken Enchiladas. Don't get me wrong. You can add all the spices and peppers you want to make them just the way you like them.  

Chicken Enchiladas in Cheese Sauce

10 soft corn or flour taco shells, medium size
1 can of whole kernel yellow corn, drained
1 rotisserie chicken, shredded (about 2 cups)
3 cups Mexican cheese blend, shredded and divided
1/2 cup Monterey Jack cheese for sauce
1/2 cup finely chopped red bell pepper
1 can (4 ounces) green chilies, diced
1/2 teaspoon salt
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
3 cups white rice, cooked

Preheat oven to 350 degrees. Prepare a 9 x 13-inch baking pan by lightly coating with non stick spray. Set aside. Make white rice and spread out on the bottom of baking dish.

In a sauce pan on medium heat, melt the butter. Stir in flour and cook one minute while stirring constantly to make sure it doesn't burn. Add chicken broth and whisk until smooth. Add 1/2 cup Monterey Jack and sour cream and stir until melted. Remove from heat. Pour about 1/2 cup of cheese sauce on top of rice and spread evenly with rubber spatula.

In a large mixing bowl, mix together the shredded chicken, corn, 1 cup of the Mexican blend cheese, red pepper, chilies, and salt. Spread one large heaping spoonful onto one end of the taco shell. Roll up the shell and place it seam side down on top of rice and cheese sauce. Repeat for remaining shells.

Next pour remaining sauce over the top of the enchiladas making sure to cover in between and the sides of the enchiladas. Top with the remaining 2 cups of cheese. Bake for 30 minutes. Then turn on the broiler to high and broil quickly to melt and brown the cheese making sure to keep an eye on it. Remove from oven and serve.

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

Monday, July 13, 2015

Deep Fried Artichoke and Rice Croquettes

My friend Lori and her daughter absolutely love these little croquettes.  So whenever they plan to visit I make sure they are on the menu!  Serve them as delicious little "pop in your mouth" appetizers or as a main course for lunch or dinner.  A wonderful light and crispy panko coating surrounds an artichoke and rice mixture. Break them open to reveal a melting cheesy center. Yum!

Deep Fried Artichoke and Rice Croquettes

1 (14.75 oz.) jar CARA MIA Artichoke Hearts in Water, drained and diced (or use their marinated hearts)
1 cup uncooked rice
½ cup dry bread crumbs
½ onion diced fine
4 ounces Gruyere or Fontina cheese, shredded
1/2 teaspoon each of salt and pepper
1 tablespoon fresh parsley, chopped


¼ cup Flour
2 eggs, beaten
½ cup Panko
Vegetable Oil for Deep Frying

Prepare rice by combining 1 cup rice with 2 cups of water. set aside to slightly cool.

In a large bowl add the rice, artichokes, breadcrumbs, onion, salt and pepper and parsley, cheese and egg. Mix until all ingredients are combined. 

Dampen your hands and shape mixture into balls and set aside.  
Beat the egg in shallow bowl and set aside. In two similar sized bowls make a dredging station by filling one bowl with flour and the other with Panko.

Heat oil in a deep pot to 350 degrees. Roll the rice balls in flour then egg and then panko. Next, using a spoon gently place balls in hot oil and fry for about 3-4 minutes until crispy and golden brown. Do not crowd.  You may have to fry in batches. Place on paper towels to remove excess oil. 

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

Cara Mia Marinated Artichoke Hearts can be found at select grocery stores nationwide either in the produce section or the canned vegetable aisle 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!
Print Friendly and PDF