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! 

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♥ 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.
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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!
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Friday, July 10, 2015

Southern Orange Buttermilk Cake

Just imagine how wonderful this orange cake smells when it is baking in the oven.  And it tastes even better!  Truly an old southern recipe from my Mom's collection.
Southern Orange Buttermilk Cake
1 cup butter, softened
2-1/2 cups sugar
4 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract
1 tablespoons orange zest

Preheat oven to 325 degrees.
Using a mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat until well blended.

In a another large bowl, combine the flour and baking soda. Begin adding your dry ingredients and the buttermilk to the butter and sugar mixture a little at a time mixing after each until smooth.  Finally, stir in the vanilla extract and orange zest.
Spray the inside of a 10- or 12-cup very well making sure not to miss any spots. Pour in the batter and set the pan on a baking sheet. Bake at 325 degrees for about 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

1-1/2 cups confectioners sugar
3 tablespoons orange juice
Whisk together the confectioners sugar and orange juice in a small bowl. Add more orange juice, a few drops at a time, if needed to make the icing pourable. When the icing is smooth, drizzle all of it over cooled cake.

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Raspberry Peach Pound Cake

I love this recipe for my Mom's pound cake and she loved it too. I've made this with fresh or frozen peaches. And I always add that little hint of another berry to add to the color and the flavor. You can make it with strawberries, raspberries and even blueberries to go along with the peaches and all of them were delicious. Just remember if you decide to use frozen fruit, don't allow it to thaw first. Just chop it up and add it to your batter frozen. I made this for you this past weekend....hope you like it!

 Raspberry Peach Pound Cake

2 ¼ cups flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs
1 2/3 cups sugar
1 ½ sticks butter, diced, at room temperature
1 cup peaches, chopped
1 cup raspberries, washed and chopped fine. If using frozen, do not thaw first.

Preheat oven to 350 degrees. Coat a 9 x 5 x 3 inch loaf pan with non-stick cooking spray. Then line with parchment paper leaving excess paper over each side to be able to use as handles for lifting cake out later.

Whisk flour, baking powder and salt together. With a mixer, blend the eggs, butter and sugar and then mix in the dry ingredients until just blended. Then fold the diced peaches and chopped berries into the batter and pour into pan. Bake for 1-1¼ hours, or until a toothpick comes out clean.

Transfer to a cake rack to cool and then life cake with parchment paper handles and allow to cool completely before adding icing or drizzle.


4 tablespoons butter
2 cups of powdered sugar
1/2 teaspoon pure vanilla
2 tablespoons heavy cream

Melt butter in a saucepan or microwave. Sift 2 cups of powdered sugar into a medium size bowl. Add the melted butter to the powdered sugar. Add 2 tablespoons of milk and beat until smooth and creamy with a hand mixer. Add a little more cream if you need to. Stir in vanilla and then drizzle over cooled cake.

Photograph is copyrighted and the property of ©Welcome Home.

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Saturday, July 04, 2015

No Bake Coconut Peanut Butter Balls

Years ago I used to make these  energy balls or fiber balls and they were a pretty good snack. The recipe would call for just peanut butter and oats and a little bit of honey. Not really a dessert but a great snack between meals and for that protein boost.  Then one day I discovered I could make them even better with some sweetened shredded coconut mixed in, They were really good. But something was always missing. So one day, I decided to add in some mini chocolate chips and I said, "Now we're talkin."  Finally, last  weekend, I went one step beyond incredible when I added some mini M & M's! Now I have the recipe just like I want it! Perfect! 

No Bake Coconut Peanut Butter Balls 

3/4 cup quick-cooking oats
3/4 cup dry milk (powdered milk)
1/2 cup creamy Peanut Butter ( or chunky if you like nuts)
1/2 cup Honey
2-3 tablespoons Mini Chocolate Chips
1 teaspoon Pure Vanilla Extract
2 tablespoons of mini plain M & M's
1/4 cup shredded coconut or coconuts flakes
Dash of sea salt

Combine all ingredients in a bowl, and mix until everything is mixed together very well. Using about one heaping tablespoon of the mixture, roll into small balls about the size of a ping pong ball. 

 If dough is too moist to roll, add more dry milk. If it is too dry, add more peanut butter or honey. Store in the refrigerator in a air tight container. Makes about 18-20 balls.

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Thursday, July 02, 2015

Strawberry Salad with Candied Pecans and Balsamic Glaze

I love this salad!   Such an intense sweet and tangy flavor from the creamy balsamic dressing that goes  perfectly with the ripe strawberries and sweet crunchy pecans!  Did I mention I love this salad?

Strawberry Salad with Candied Pecans and Balsamic Glaze

2-3 cups mixed greens (I like arugula and baby spinach)
1 pint strawberries, sliced
1/2 cup Mozzarella cheese, shredded
1/4 cup candied pecans, chopped  (see recipe below)
1/4 cup red grapes, sliced
1/4 cup dried cranberries
1/4 cup toasted pine nuts   

Candied Pecans

1 cup pecans
1/4 cup sugar
1 tablespoon unsalted butter

In a medium non-stick skillet over medium heat, add 1 pecans, sugar and butter.
Heat over medium heat for 5 minutes, stirring constantly.  When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated. Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two forks works best to get them a part.  Work quickly or they will be a mess. Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!  Eat as a snack or chop them for a salad topping or dessert topping.  Store in air tight container.

Make the Balsamic Glaze

1/2 cup of balsamic vinegar
3 tablespoons of honey

In a small saucepan, combine balsamic vinegar and honey. Bring the glaze to a boil over medium-high heat. Reduce heat and simmer, whisking regularly, until glaze thickens and becomes syrupy, about 15 minutes. Remove from heat and let glaze cool completely before using it to top the salad.

Make the Salad

Chill two salad plates in the freezer while mixing salad.  

Rinse mixed greens, spin dry and add to a large bowl. In a large salad bowl, drizzle some of the balsamic down the sides of the bowl. Add in greens and strawberries; toss gently.  

Sprinkle in pecans and toss again. Finally add sliced grapes, cranberries, pine nuts and cheese. Remove salad plates from freezer and plate with lettuce mixture. Sprinkle on more pecans and drizzle with more glaze. 

Serve immediately.

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Wednesday, July 01, 2015


Yum is right!  These are my famous Magic Bars.  Well famous to all my friends and family that is. I can put out a plate of these at any given time and they will be gone within 5 minutes!  You can find the recipe in the 
new July issue of the Welcome Home online Magazine that just came out this morning. For those of you who have already subscribed, you can access the new July issue now.  It is waiting for your viewing pleasure! There is also important information about renewing your subscription this need to go check that out. 

For those of you who are new and have not subscribed yet....let me tell you about what you're missing. 

The Welcome Home Online Cooking Magazine is the perfect choice for those true followers of Welcome Home. If you love my home cooking then you definitely want to subscribe to my Online Cooking Magazine.  When you subscribe you will have instant access to over 400 exclusive recipes for members only. Recipes you won't find anywhere else.  There is page after page of big beautiful color photos.... many with photographed step by step instructions. And each month, for the next 12 months, you get to see another 25-30 more.  

This month is is loaded with recipes you won't find here or any place else. It's Barbecue Month and you'll find recipes for your summer cookouts and picnics and family gatherings. Like My Mom's Classic Summer Potato salad, homemade Brown Sugar baked beans, a wonderful Creamy Pasta Salad, Juicy Steaks and Grilled Chicken, Shrimp Kabobs, my Amazing Chocolate Pudding Cookie Cups and a low sugar Strawberry Cream Pie that will tempt you to sit down and eat the whole thing!  Plus, it's loaded with kitchen tips to make your life easier! 

 What would you pay for a Welcome Home cookbook with that many recipes?  How about only $24.00 for 400 never before seen recipes with full color photographs and the promise of another 350-400 to come over the next 12 months?   Would you pay that small amount?  Recipes you can print out and make your own cookbook?  Recipes you can view on your computer, tablet, Kindle or phone. 
Would you pay only $24 if you knew that by subscribing you are helping me save lives? 

You help me feed and clothe the hungry and those less fortunate that have no place to go. My goal is to show them we care. They need to know they are not alone and they are loved. You help me save the lives of dogs and cats that are killed in shelters. Over 6 millions dogs and cats are killed every year because no one gets there in time. My goal is to get them out of kill shelters and into temporary homes that can take care of them until someone comes along to give them a forever home. I personally buy them food, vitamins, toys, and bedding. I prepay for veterinary services and do whatever I can to help them while they wait. 

The value is there my friends. So what are you waiting for? Click here to subscribe to the Welcome Home Blog. I promise you won't regret that decision.

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