Wednesday, February 03, 2016

Shrimp in Garlic Sauce over Penne

Where was I this afternoon? I decided I was in the mood for shrimp and I ran to the store and picked up what I needed and ran back home to make it.  I'm back already. That's how quick and simple this dish really is. This is a keeper my friends!

Shrimp in Garlic Sauce over Penne

3 tablespoons Olive Oil           
6 cloves garlic, finely chopped
1 tablespoon shallots, finely chopped
2 cups white wine or chicken broth
2 tablespoons chopped fresh parsley leaves
2 cups heavy cream
Salt and pepper to taste
1/4 cup finely chopped parsley
1 1/2 pounds large shrimp peeled and de-veined with tails left on
1 1/2 to 2 pounds cooked pasta
1/4 cup grated Parmesan (optional)

Cook pasta as directed ...just to al dente. Drain well and set aside.

In a large skillet, add the olive oil and sauté garlic and shallots until translucent. Add shrimp and continue stirring until they begin to turn pink in color. Do not over cook. Remove shrimp to plate and set aside. De-glaze the pan with the wine or chicken broth and let the liquid reduce by half.

Next stir in the cream and allow sauce to thicken over low heat, stirring occasionally. Salt and pepper to taste and add half the parsley. Toss the drained pasta with the garlic cream sauce and shrimp. Transfer to a serving dish, and sprinkle with remaining parsley and cheese, as garnish if desired.

 Photographs are copyrighted and the property of ©Welcome Home.

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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 and easy to make right on top of the stove.  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 balsamic 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 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.
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Tuesday, February 02, 2016

How To Make Any Boxed Cake Mix Taste Homemade

How To Make Any Boxed Cake Mix Taste Homemade

Follow the directions on the package but ......

-Add 1 more egg than what the package calls for.
-Instead of using oil, use double the amount of room temperature butter.
-Replace the water with whole milk.
-Mix and bake according to the directions on the package.
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Rocky Road Cheesecake Tarts

Who doesn't love Rocky Road anything! That combination of nuts and chocolate, and marshmallows the perfect combination. I am crazy about cheesecake and I love Rocky Road anything, so I found a way to combine both for an "oh my gosh" experience! They taste like a combination of a S'mores cookie and a Snickers Bar! Now what could be better than that?

Rocky Road Cheesecake Tarts 

1 1/2 cups chocolate wafers or Oreo cookie crumbs (about 30 cookies) 
6 tablespoons butter 
1 ounce dark or semisweet chocolate, chopped 

To prepare crust, finely chop cookies in a food processor. You should have about 1 1/2 cups of crumbs. In a small microwave safe bowl, microwave butter together with chocolate for about 1 minute, stirring every 15 to 20 seconds, or until chocolate is melted and smooth. Add to cookie crumbs and pulse or stir until crumbs are evenly moistened. 

Firmly press crumb mixture into six greased tartlet pans or one 9-inch round tart pan. Use a flat-bottomed measuring cup  or the bottom of a round drinking glass to press the crust firmly into the bottom and sides of the pan. Place crust(s) in the refrigerator for at least 30 minutes to allow the crust to set. 

Cheesecake Filling 

1 (8 oz.) package cream cheese, softened 
1/3 cup granulated sugar 
1/2 teaspoon vanilla extract 
pinch of salt 

Whip cream cheese, sugar, vanilla and salt together until combined. When you are ready to assemble, remove tarts from refrigerator and fill each tart with cream cheese filling. 


chopped nuts (I used chopped walnuts) 
chocolate fudge sauce 
maraschino Cherries 

Garnish each tart with stacked mini-marshmallows and chopped nuts. Drizzle with chocolate fudge sauce. Chill in refrigerator. Top with cherry before serving. 

I use Wilton's 4.75 Inch Round Tartlette Pans for this recipe. They come in a set of 6 and because of the drop bottom, they make it easy to turn out beautiful little tarts. You can buy yours here through Welcome Home for only $12.21 using this link.... 

Photography is the property of and copyrighted to ©Welcome Home.
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Monday, February 01, 2016

The February Issue Is Here!

It's here! The new February issue of the Welcome Home online blog magazine was released early this morning and is now ready for your viewing pleasure! I hope you enjoy this issue as much as I did making all these recipes and sharing them with you. February is the month for delicious recipes for Valentine's Day and I think you might find some great choices for that special dinner or dessert for your Valentine!

Wait! What's that? You're not a subscriber to the magazine yet?

Oh you have no idea what you're missing. Click on the link below to join the hundreds of other fans that love getting exclusive recipes not published anywhere else!

My Creamy Beef Stroganoff is in the new February Issue.  Subscribe today!

Subscribe today to the Welcome Home Online Blog Magazine to get over 500 of my private, all exclusive, mouthwatering recipes that are not published anywhere else. Each month you will have private access to my brand new recipes at a member’s only website that only subscribers can access. All for only $2 a month!
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Friday, January 29, 2016

The Welcome Home Online Blog Cooking Magazine

I just finished the newest issue of the Welcome Home Magazine and I am proud to say it will be published, as scheduled, on February 1st! So what's on the menu this coming month?

Let's start with my delicious Beef Stroganoff.....Oh my!
Toasted Candied Almond Cake ......say what?
Lasagna that's Italian!
Pork Chop and Fried Egg Sandwich .......back to my country roots!
Mushroom Barley Soup......stick to your ribs good!
Homemade Chocolate Cherry Bread.......No Way!
Marie's Chocolate and Almond Jam Cookies.....Hello!
Crab Topped Baked Salmon......You're kidding me!
Bacon Wrapped Scallops......Get out a town!
Jamie's Red Velvet Sugar Cookie Bars.......Wowza!
Blueberry Walnut Bread .......Just like Mom used to make.
French Dip ........Perfecto!
Waldorf Salad ....... Oh stop!
Creamy Shrimp Corn Chowder .....How can this be?
Shrimp Salad on Buttery Croissant ......Unbelievable!
Ice Cream Sundae Cupcakes .....Have you lost your mind?
Teriyaki Salmon Loaf ......Can this be real?
Sausage, Bean and Kale Soup ........YES!
Sausage Stuffed Cherry Peppers ......Outrageous!
Blueberry Crumb Cake ......Now we're talkin'
Sugar Biscuit Strawberry Shortcake ...And they lived happily ever after!

And there's more!

If you haven't subscribed yet, don't wait a minute longer. You really have no idea what you're missing!

You're missing the chance to have over 500 of my very own private recipes that only my subscribers see every month! 

You're missing a chance to save the lives of dogs and cats that are killed in shelters when no one gets there in time. You're missing the chance to help the homeless and feed the hungry. It's a win/win situation!

Click on this link and subscribe through your credit card or PayPal. Works out to only $2 a month! Think about it....only $2 can go so far.

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Tuesday, January 26, 2016

Cheddar Cheese Olive Puffs

I like to plan ahead when I have a fun gathering of friends over for a Super Bowl party and this year Star Fine Foods made it super easy for me with their new Flavor Destinations: Italian Garlic and Basil Marinated Olives. They are delicious! 

Let's face it, half the fun of a Super Bowl party is eating all those snacks and appetizers, right?  But I want to have fun too and so instead of staying in the kitchen all day, I like to make my appetizers ahead of time and freeze them. Then on the big day, I can take them straight from the freezer and pop them into the oven for a quick bake and serve.  

I have made this delicious Super Bowl party appetizer for years and now with these new olives from Star Fine Foods, they are even better!   There's something about a warm puffy, cheesy pastry wrapped around a juicy olive with just a hint of basil and garlic. YUM!  

Cheddar Cheese Olive Puffs

1 cup white cheddar cheese, shredded
1/2 cup (1 stick) unsalted butter
1 1/2 cups of all-purpose flour
1 teaspoon of salt
1 egg beaten mixed with 1 tablespoon water to make egg wash

Preheat oven to 350 degrees and line a baking pan with parchment paper.

In a food processor, combine shredded cheese, butter, flour, and salt. Process until you have a loosely formed, soft ball of dough.

Pinch off enough dough to wrap each olive. Using your hands, form a hollow space in the dough, place olive in the middle, and wrap dough to cover half of olive. Place on an lined baking sheet. 

Brush with egg wash and bake for 15 minutes or until lightly browned.

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

Star Fine Food's new Flavor Destinations: Italian (Garlic and Basil) Marinated Olives are available at Save Mart, Nob Hill, Raley’s and Lucky stores and online at

And I love them all! 

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, January 15, 2016

Pork Chop and Fried Egg Sandwich

Oh my goodness. You're looking at my favorite breakfast.  I could eat these for lunch and dinner too.  I could eat them for brunch. As a snack.  For dessert. For a special occasion or no occasion at all. I could just eat them!  Love this sandwich! 

Pork Chop and Fried Egg Sandwich

2 bone-in ribeye pork chops
2 tablespoons olive oil
2 tablespoons of butter
2 cloves of garlic, whole
1 sprig of rosemary
Salt and pepper to taste

Preheat oven to 350 degrees. Pat pork chops dry with a paper towel to absorb all moisture. Generously salt and pepper each side. In a large cast iron skillet or a heavy sauté pan, heat the skillet until it’s extremely hot. Add oil and butter and wait for it to sizzle.

Add the pork chops and then lay the garlic and rosemary around the chops. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly. Arrange the chops in the pan with the thickest, boniest parts towards the center of the pan where they get the most heat.

Sear the chops on high for about 2 minutes, watching carefully to get a nice golden color. Then flip on the other side and do the same thing. Turn off the heat. Cast iron holds heat and there will be more than enough heat to finish cooking them.

Next transfer the cast iron pan to the oven and turn down the heat to 300 degrees. I like to slow cook mine on low oven heat for about 30 minutes with the skillet completely covered with a tight fitting lid or aluminum foil. Once the temp has reached 145 degrees, remove skillet from oven and transfer chops to a clean plate to rest for 5 minutes.

Then lay pork chop on your favorite bread.

Sunny Side Up Eggs

2 large eggs
1 tablespoon butter
salt and pepper to taste

In a skillet, over medium heat, melt the butter until it just starts to sizzle. Crack your eggs on a flat surface and drop egg gently in hot butter. Add salt and pepper and cover skillet immediately. After about a minute, remove skillet from heat. Leave covered until egg white is cooked, about 3-5 minutes.   Serve one egg on top of each pork chop.

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