Thursday, August 03, 2017

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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Grilled Rib Eye Steaks

























Some people only want a Porterhouse or a T-bone steak. Some love a New York strip and then there are those that won't eat anything but filet mignon because they are convinced it is the most tender. But for me, the ultimate steak is the  rib eye also known as the Delmonico.  

It's the superstar of the steak world. An incredibly tender cut and known for it's extensive marbling. During cooking, that fat marbling melts and bastes the meat from within. The result is a richly-flavored juicy and tender steak! Rib eyes are flavorful enough that they don't need anything more than salt and pepper and a little garlic powder

Rib eyes do best when cooked on a high heat, so be sure to preheat the grill prior to cooking.  It is important to take them out of the refrigerator 35-45 minutes prior to grilling and allow them to come to room temperature on your counter.  Finally, it's important to allow your steaks to rest for five to ten minutes after cooking to allow the proteins to reabsorb the juices and the flavor within them.

How to Choose the Perfect Rib Eye
















Look for bright red coloring on the meat.  It should be at least an inch thick, ideally more like an inch and a half thick. It should have abundant marbling. Good marbling should be obvious in good rib-eye steaks; the veins of fat running through the meat are a sign that the cut will deliver a rich meaty flavor. 

The fat melts into the steak, creating a buttery richness.  The proportion of the rib-eye steak is also important; when you are holding the rib-eye steak the right way up (with the widest part with the “eye” in it at the top) the top piece round the eye should be generously proportioned and there should be a decent sized defined fat nugget at the “eye” of the steak.  Most important is the amount of tenderloin surrounding the outer edge of the steak. This is the most tender part of the steak. I call it the melt in your mouth part.
























Grilled Rib Eye Steaks

2-4 rib well marbled rib eyes cut 1 ½’ to 2” thick
Salt and pepper
garlic powder
olive oil 

Remove the steaks from the refrigerator and let them come to room temperature, about 30 to 45 minutes. This is important if you want them to cook evenly with no cold spots.

Heat a gas or charcoal grill to high (about 500 degrees). It is important to preheat your grill for at least 10-15 minutes to reach that temperature. Add some vegetable oil to a thickly folded paper towel or old dish towel and using tongs, oil the hot grill by rubbing the oil saturated towel across grill grates.

Meanwhile, Place steaks on a large platter and drizzle them with a little olive oil. Then generously season all sides with salt and pepper and garlic powder. When the grill is ready, place the steaks on the grates and cover the grill. Cook, undisturbed, for about 4-5 minutes. Flip steaks over, cover the grill and cook for another 4-5 minutes for medium rare.






















  1. To check for doneness, use an instant thermometer to register 130 degrees for medium rare.  

    Rare: 120-125°
    Med-Rare: 130-135°
    Medium: 140-145°
    Medium-Well: 150-155°
    Well Done: 160°+


























Or use my tried and true hand test as follows: 

For Rare Steaks:  touch the middle of the steak with your fingers. It should have a similar feel as when you touch your cheek. It should have plenty of give and cushion. 

For Medium Steaks:  touch the middle of the steak with your fingers. It should have a similar feel as when you touch your chin. 

Well-Done Steaks:  touch the middle of the steak with your fingers. It should have a similar feel as when you touch your forehead. 

Important:  Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving.  I don't tent foil because the steaks will continue to cook if you do.  Just set them aside and allow the juices to flow back into the steaks.










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