Wednesday, August 09, 2017

Panko Breaded Patty Pan Squash





















Wondering what to do with all that squash you still have in your garden? My favorite squash are those little Patty Pan squash that come in green and yellow. Some know them as summer squash or scallop squash. They are a tender summer squash, like zucchini or yellow squash. The scalloped shape makes them a bit of a novelty and kids are tempted to try them because of their fun shape. They taste like any other summer squash.

Panko Breaded Patty Pan Squash

6 small patty pan squash sliced 1/2 inch with mandolin 
2 eggs, beaten 
1 tablespoon milk 
2 cups panko breadcrumbs
4 tablespoons of butter
2 tablespoons olive oil
1 teaspoon salt 
1 teaspoon pepper
1/2 cup parmesan cheese
1 teaspoon garlic powder






















Beat eggs with a tablespoon of milk in a wide shallow bowl. Mix the panko, Parmesan cheese, salt and pepper, and garlic powder in another shallow bowl. 


























Dredge your squash into the egg mixture, then into the crumb mixture, taking the time to press the crumbs all around each slice. Place breaded squash onto a plate until you have enough to fill (but not crowd) your frying pan. 

In a large heavy fry pan (I use my Mom's old 12" cast iron skillet), heat the olive oil and butter until it shimmers. You can drop in a bread crumb and know it is ready when it sizzles. Place slices one by one into the hot oil being careful not to loose to much breading. Let slices brown for at least a minute or two. When the bottom is golden brown flip each slice over and brown the other side.

Let the cooked slices drain & cool on the paper towels or wire rack and repeat the process until all your batches have been turned into crispy fried deliciousness. I also use this same recipe for zucchini and other squash and even eggplant. 



















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Thursday, August 03, 2017

Cinnamon Cream Cheese Pull Aparts

























These ooey-gooey miniature cinnamon pull-aparts make a comforting breakfast treat any time of year. I also call them my little personal monkey breads.

Cinnamon Cream Cheese Pull Aparts

4 – 4½ cups flour
4½ teaspoons dry yeast
2 cups warm water
¼ cup vegetable oil
2 tablespoon sugar
1 teaspoon salt
1¼ cups sugar, divided
¼ cup brown sugar
¼ cup whole milk
1 tablespoon butter, room temp
1¾ teaspoon cinnamon, divided

Mix 2 cups flour and the yeast. Add the water, oil, sugar and salt. Beat on low for ½ minute and then on high for three minutes. Stir in the remaining flour until a moderately stiff dough forms.



















Knead the dough on a lightly floured surface for 8-10 minutes, or until it is smooth and elastic. Shape the dough into a ball and place it in a greased bowl, greased side up. Cover the bowl and let it rise for 1½ hours or until doubled in size. Punch the dough down and divide it into half, letting it rest for 10 minutes.

Meanwhile, combine 1 cup of the sugar, ¼ cup of the brown sugar, milk, butter and 1¼ teaspoon cinnamon in a small saucepan.  Bring the syrup mixture to a boil and cook it for 1 minute. Remove it from the heat and let it cool for 10 minutes.


Combine remaining ¼ cup sugar and ½ teaspoon of the cinnamon in a shallow bowl. Cut each loaf of bread dough into 24 equal portions and roll into balls. Roll each portion into the cinnamon sugar mixture and then lay three balls of dough in each greased muffin tin.

Sprinkle any remaining cinnamon-sugar mixture over the dough balls. Then spoon the cooled sugar syrup over the dough in each muffin tin.


Cover the pan and let it rise for 35 minutes or until doubled in bulk. Bake the bread at 350 degrees for 15-25 minutes or until lightly browned. Immediately loosen the edges of bread from the muffin tin using a knife.



 Cream Cheese Drizzle

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


In the bowl of an electric mixer fitted with the paddle attachment, 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.



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Vanilla Crepes with Warm Blueberry Compote
















Crepes are actually very easy to make and a lot healthier than pancakes. The ingredients are very simple and once you get the idea, you’ll find they are easier to make than pancakes too.  Fill them with whatever you like….chocolate, whipped cream, cream cheese and strawberries.  Here’s my favorite….

Vanilla Crepes with Warm Blueberry Compote
4 cups frozen blueberries, divided
½ cup sugar
¼ cup water
1 tablespoon cornstarch
1 lemon, juiced and zested

In a medium saucepan set over medium heat, whisk together the water, lemon juice and zest, sugar and corn starch until smooth.
Add one cup of the blueberries and cook for about 5-6 minutes or until the mixture is slightly thickened and the blueberries have started to break open.  Stir continuously.






















Reduce heat to medium-low, add the remainder of the blueberries, and cook for 5 to 8 more minutes or until compote reaches your desired consistency, stirring frequently.  You do not want the compote to completely break down.  Remove from heat and set aside.

Vanilla Crepes

1/2 cup milk
1 egg yolk
2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1 tablespoon and 2 teaspoons melted butter
Powdered sugar
Whipped cream (optional)

In a large bowl, mix together the milk, egg yolk and vanilla. Sift together the flour, sugar and salt into the bowl. Add the melted butter and stir until well blended.
Heat a round, smooth 9-inch pan over medium heat until hot. Coat lightly with cooking spray or melt a small amount of butter.  When the pan is hot, pour 1/3 cup of batter into the pan, and slowly tilt the pan to evenly spread the batter in a circle, until the bottom is completely covered.  

















Cook for 45-60 seconds, or until the batter is just set and the bottom is lightly browned and then flip to brown the other side. Remove to a plate and cover to keep warm. Repeat with the rest of batter.

















Place the crepe on a plate, fill with 2 tablespoons blueberry compote, and fold the bottom up and over the filling, tucking in both sides as you go and roll.  You should end with the seam side down. Repeat with rest of crepes. Dust with powdered sugar and serve immediately.  Top with whipped cream if desired.

















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Friday, June 23, 2017

Shrimp Egg Rolls






















I have often wondered why they always include an egg roll with your Chinese meal.  I could eat at least a half dozen.  When I discovered just how easy they are to make at home, I make for dinner, lunch, appetizers, and snacks. I love shrimp egg rolls the best but you can make chicken, pork or all veggies.  That is the beauty of making them at home....add whatever you want!

Shrimp Egg Rolls

4 tablespoons vegetable oil
1 -inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
10 egg roll wrappers or 20 smaller won ton wrappers
1 1/2 cups precooked peeled small shrimp 
water (to stick the egg roll together)
oil for frying
Unwrap wrappers and cover loosely with a damp paper towel so they don’t dry out.
In a heavy skillet, stir-fry the ginger and garlic in 2 tablespoons of oil for about 30 seconds.  Add scallions and carrots and stir-fry over high heat for 2 minutes.













In a medium bowl, combine the chicken broth, soy sauce, and sugar.  In a saucepan, add the cabbage and broth mixture and bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain off liquid.  Fold in the minced shrimp.

If using full sized egg roll wrappers, use one tablespoon of filling for each paper.  If using smaller won ton wrappers, use one teaspoon per paper. 

















The way to wrap these egg rolls is to take your filling and squeeze it a little of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. It’s similar to the method you’d use to wrap a burrito. Just add a thin layer of water or egg to make sure it stays sealed.













In a skillet set over moderately high heat, heat the remaining oil and fry the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
Dipping Sauce
1/3 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes
Combine all ingredients in a bowl.  













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Tuesday, June 20, 2017

THE WELCOME HOME ONLINE MAGAZINE 2017!


























Attention: I am starting another brand new year of the Welcome Home Online Magazine and now is the time to subscribe for the first time or renew your current subscription, if you haven't already.

What is the Welcome Home online Magazine? 

It's a place where I post recipes exclusive to subscribers only....over 800 recipes you've never seen before. Everything from Main dishes to desserts....from soups to salads....from country food to Mexican and Chinese! You'll love it!


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Friday, May 26, 2017

Grilled Chicken Thighs in Zesty Orange Sauce


Grilled Chicken Thighs in Zesty Orange Sauce


2 lbs. skinless, boneless chicken thighs
½ cup soy sauce
1 cup orange juice
1/2 cup orange marmalade
3 cloves garlic, minced
2 tablesoons olive oil
pinch of red pepper flakes

Heat marmalade in sauce pan over low heat until liquid. Add to orange juice, garlic, soy sauce and olive oil along with the pepper flakes.  Reserve some of the marinade for later before adding chicken. Place chicken thighs in a shallow dish or in a re-sealable  plastic bag. Mix the marinade ingredients and pour over chicken. Cover and marinate at least 4 hours or overnight in the refrigerator.



























Shake off excess marinade and place chicken thighs on preheated grill over medium-high heat and grill just until grill marks are visible. Lower the heat to medium and continue grilling for additional 15-20 minutes or until internal temperature reaches 165 degrees.  
























Warm Sauce in sauce pan over low heat. Brush sauce all over chicken, covering top and bottom of thighs.  Wrap in aluminum foil for about 10 minutes. Uncover and serve on a platter



















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