Tuesday, August 09, 2016

Meatball Stroganoff

I love this twist on beef stroganoff! Tender egg noodles and wonderful meatballs in a rich savory gravy. Oh my! Such yummy comfort food!

Meatball Stroganoff

1 lb ground beef
1 lb ground pork
2 large eggs, slightly beaten
1 cup Heinz Homestyle Savory Beef Gravy, divided
1/2 cup Panko breadcrumbs
1 tablespoon fresh minced garlic
1 tablespoon dried minced onion
1 teaspoon salt
1/2 teaspoon Worcester sauce
1 teaspoon black pepper
1/4 cup evaporated milk
2 tablespoons dried parsley
1 tablespoon olive oil
2 tablespoons butter
1/4 cup butter
1/4 cup flour
2 cups of beef broth
3/4 cup sour cream
Mix all ingredients together in a large bowl along with a half cup of the beef gravy. Add more breadcrumbs as needed for the right consistency. Shape into 1 1/2-inch meatballs, forming about 24 meatballs.
In large skillet, melt olive oil and then add butter. Add meatballs in batches and fry on all sides over medium heat until all sides are browned. Transfer to a paper towel-lined plate. Repeat until all meatballs are browned. When finished, drain off excess fat from skillet but do not wash or clean the pan. 

Melt 1/4 cup butter in the skillet and stir to make sure you blend the pieces of beef and onion and garlic left on the bottom. Using a whisk, quickly whisk in flour and cook for about one minute or until very lightly browned.  

Next, whisk in the beef broth a little at a time, whisking constantly for about 1-2 minutes, until slightly thickened. Stir in half cup of Heinz

Homestyle Savory Beef Gravy. Stir in sour cream; season with salt and pepper, to taste. Add meatballs back to skillet and cover. Simmer on low heat for about 30-40 minutes.

In the meantime, cook egg noodles as directed on package. Drain well and add to platter. Serve meatballs and gravy over hot egg noodles.

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Thursday, August 04, 2016

Marie's Bacon and Tomato Pasta Salad

I love this blog.  It's where I go when I need new ideas. It's where I go when I want some delicious.  My friend Marie over at the English Kitchen has the best recipes on the Internet!  Go take a peak and let her know Welcome Home sent you!

Marie's Bacon and Tomato Pasta Salad

All the flavors of my favorite tomato bite appetizers in a pasta salad.  Scrummy yummy!  

1/2 pound of fussilli pasta (8 ounces)
4 to 5 spring onions, washed, trimmed and chopped
2 cups of cherry tomatoes, washed and halved 
2 stalks celery, trimmed and diced
1 pound of  bacon, cooked, drained and crumbled
1 cup good quality mayonnaise 
1/4 cup blue cheese dressing 
2  tablespoons cider vinegar
1 tablespoon sugar
salt and black pepper to taste
chopped parsley to garnish  

Cook your pasta according to the package directions.  Drain well.  Rinse in cold water and drain again.  Set aside.

Whisk the mayonnaise, blue cheese dressing, vinegar, sugar, salt and pepper together in a serving bowl.   Stir in the spring onions.   Add the cooked pasta and cherry tomatoes.  Toss to coat well.   

Cover and chill for at least an hour.   Remove and stir in 3/4 of the bacon.  Sprinkle the remainder on top along with some chopped fresh parsley.   Serve.  

For more wonderful recipes from Marie, go to her blog at The English Kitchen!

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Sunday, July 31, 2016

Apple Turnovers

 My Mom didn't call them Apple Turnovers. She didn't call them fruit pies or apple pockets. She called them hand pies it's the first dessert I can remember her teaching me how to make. She used to fill them with any fruit she found at the local produce stand...peaches, apples, cherries, strawberries and blueberries. So good and so easy to make now that we can buy puffed pastry already made and ready to use.

Apple Turnovers (Apple Hand Pies)

1 package frozen puff pastry sheets, thawed
2 medium Fuji or Gala apples – peeled and diced
1 tablespoon lemon juice
2 tablespoons butter
1/3 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon pure vanilla
1 egg white
1 tablespoon water
course sugar for topping (optional)

Line baking sheet with parchment paper and preheat oven to 400 degrees.

Melt butter in a large skillet and add diced apples. Cook for about 3 minutes. Next add brown sugar, lemon juice, cinnamon, cornstarch, and nutmeg. Continue cooking until apples are tender and sauce has begun to thicken. Stir apples occasionally while cooking. Remove apple mixture from heat and add the vanilla. Set aside to cool.

Unfold pastry sheet on a lightly floured work surface. Smooth or roll out seems to make sure they do not separate. With a sharp knife or pizza cutter, cut each sheet into four squares.

Mix the egg white and water together to make an egg wash. Brush egg wash all along the edges of the pastry squares. Next spoon about 1/4 to 1/3 cup of the mixture into the center of the 1 pastry square leave about an inch on all sides. Fold pastry in half diagonally and pinch the edges with a fork to seal. Prick with fork for steam vents. Sprinkle a little course sugar on top if desired. Repeat with remaining squares.

Transfer to an baking sheet. Leave at least an inch between pies. Bake at 400 degrees for 14-16 minutes until the top is puffed and nicely browned. Remove turnovers from pan to a wire rack and cool 10 minutes.

Vanilla Glaze

1 cup powdered sugar
2 Tablespoons milk
1 teaspoon pure vanilla

Combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm turnovers and serve.

 Photograph is copyrighted and the property of ©Welcome Home.
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Glazed Almond Bundt Cake

I love bundt cakes.  I think the world needs more bundt cakes! I am one
of those people that never gave up on them long after bundt pans seemed
to disappear in the stores.  As a matter of fact, I'm still using the same 
bundt pan I used in the 70's!  Another thing I love is almonds...so this
happens to be one of my favorite cakes to bake.  So moist and delicious.
And wait 'til you smell the aroma coming from your oven!  OH MY!

Glazed Almond Bundt Cake ​​

1 cup butter, softened
2 cups granulated sugar
4 eggs
1 and ½ teaspoons almond extract
1 and 2/3 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup ground almonds
1 cup milk

1/4 cup milk (more or less as needed)
¾ cup powdered or confectioners sugar
½ teaspoon almond extract
½ cup sliced almonds, toasted

Preheat oven to 350 degrees and grease and flour a 10-inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer.


Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake. For a thicker glaze use more sugar. For a thinner glaze use more milk. Sprinkle with more almonds as desired.

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Friday, July 01, 2016

Chicken Lettuce Wraps

The first time I ever ate at PF Changs, my friends told me the chicken lettuce wraps were a must.  I noticed everyone around me was ordering them and so I thought why not?  Oh my gosh! They were so good that I ended up ordering them for my appetizer AND my dinner.  I couldn’t get enough of them that night.  I decided to make them at home and so I went online to find a copycat recipe. I added a few of my own things to make them even better.  Now I make them all the time!  I even grow my own Butter Lettuce so I can have them as often as I want! They are so good and so easy to make, I eat them a couple times a week all summer long!

Chicken Lettuce Wraps

1 head butter lettuce (also called Boston Bib)
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
salt and freshly ground black pepper, to taste

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. 

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Delicious! 

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Attention Subscribers to the Welcome Home Online Blog Magazine:

Attention Subscribers to the Welcome Home Online Blog Magazine:

If you are a subscriber to the Welcome Home online magazine then you will want to read this update. There is good news about the magazine that will begin again for another year this coming month.
That's right....we are beginning a new year and it's now time to renew your subscription for more recipes to come!

I have a great new change that I think you'll love! There will no longer be a monthly magazine. It will be a daily/weekly/monthly magazine. What does that mean you ask?

It means you will no longer have to wait each month for a new issue to arrive. The magazine will have new recipes added randomly all throughout the entire year. You may get a new recipe every day. Or you may get a new recipe on Monday and another on Tuesday....and then 3 new recipes on Wednesday and more the following week. It will be an ongoing Magazine Blog filled with new recipes, tips, hacks, kitchen gadgets and more all the time...not just once a month.

The important thing is that when you renew your subscription, you NEVER lose the 600+ recipes that are in the magazine now. Those are yours for as long as you renew your subscription each year. I am sure you have made some of the recipes in the magazine, maybe copied them or printed them out. They will always be there as long as you renew your subscription each year. On the other hand, if you choose not to renew, your address link will expire and you will no longer have access to the magazine.

The price will be the same at $24 annually to renew ($2.00 a month) and nothing changes. You will continue to access the magazine just as you do now. You will still have the same 600+ recipes you have now PLUS you will continue to get more new recipes for another full year.

How to renew:

2. Click on the Subscribe Today button at the top of the page.

3. That will take you to PayPal so you can pay with your PayPal account or with a credit card. If you prefer to renew with a check you will find instructions back at the link above on the Welcome Home blog or you can message me for instructions.

3. After you renew, please email me at welcomehomefriendsllc@gmail.com and tell us you have renewed.

4. Simple as that. Your subscription will renew for another year!
The deadline to renew will be July 10th at midnight.

If you were given a free subscription by another member, please message me and let me know so that I can see if we have any subscription donations left.

We will be emailing and messaging reminders out to all our subscribers as we move closer to the deadline. But it's best to go ahead and get your renewal in early.

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Thursday, June 09, 2016

Jalapeno Poppers

Today is Mexican Food here at Welcome Home and what says Mexican food better than jalapeno peppers!   Jalapeno Poppers to be exact!  I make mine stuffed with cheddar cheese or Monterey Jack and sometimes cream cheese and bacon. Then I bread them and fry them for that perfect crispy bite!  Some people blanch them first; some people bake them first that’s up to you.  If you like a crunch to your peppers, then don’t do either.  But whatever you do, make sure you wear gloves when you make them and keep your hands away from your face!
Jalapeno Poppers
6-8 jalapenos, sliced in half lengthwise, seeds and stems removed
4 ounces cream cheese (room temperature)
½ cup grated cheddar cheese
1/4 cup flour
Salt and pepper to taste
1 large egg, lightly beaten
1/2 cup milk
1 cup panko bread crumbs
oil for frying

Clean your peppers and remove the stems. Slice each pepper down one side and scoop out the core and remove all of the seeds.  You will need to decide whether or not you want to soften them before you stuff and fry them.  If you want a soft pepper on the inside with a crunchy outside, then roast your peppers at in a preheated 450 degree oven until browned on all sides.  Then remove and cool before stuffing them.

In a medium bowl, mix the cream cheese and cheddar cheese until blended. Stuff each of the peppers with the cheese. Then put the two halves together. The stuffing mixture should hold them together well.

Set up your dredging station with three shallow bowls.  Add salt and pepper to flour. Mix the beaten egg with milk.  Next add the milk to one bowl and the flour and breadcrumbs to the other two.  Dredge the peppers in the seasoned flour, dip them in the egg and milk mixture, and dredge them in the bread crumbs.  I like to repeat this same process a second time so I have a nice thick coating and the cheese doesn’t come out when you fry them.

To fry the poppers:  Fill a heavy skillet (I use my cast iron skillet) with about 2-3 inches of oil.  Heat on medium high heat until it reaches a temperature of 350 degrees. Fry just a few peppers at a time until golden brown, about 3 minutes per batch. Using a slotted spoon, remove the peppers to a sheet pan lined with paper.  Continue to fry the peppers, making sure your oil is at the 350 degrees for each batch.

To Bake the poppers:  Preheat the oven to 400 degrees.  Place the stuffed breaded poppers onto a greased sheet pan and bake for 30 minutes or until brown.  Sprinkle with additional salt.

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