Did you know I have Welcome Home Online Cooking Magazine?

Did you know that there is a Welcome Home Online Cooking Magazine?

For as little as $2 a month, you can find over 940 of my recipes that have never been seen before? Not on Facebook or the blog or any place else except my online magazine. Did you know that if you subscribe now, you will get those 900+ recipes plus more exclusive recipes over the next 12 months!

It's not a paper magazine. No need to wait for it to come to you. It's an Internet online magazine and you can simply click on a link and see it anytime you want. Nope...it doesn't come in your mailbox. You view it on your computer, laptop, iPhone, iPad, Smart Phone, tablet, Kindle or any other device you get the Internet on.

The Welcome Home Online Cooking Magazine is the perfect choice for those true followers of Welcome Home. If you love my home style cooking then you'll definitely want to subscribe to my Online Cooking Magazine where you will find my best recipes that I only post for subscribers.

When you subscribe you will have instant access to over 940 exclusive recipes for members only. Recipes you won't find anywhere else. Page after page of big beautiful color photos.... Most with photographed step by step instructions.

And there's a bonus! You will be invited to join a private Facebook group called The Welcome Home Magazine Fan club....where you'll find even more recipes, and cooking tips.  The best part is that by subscribing you help me feed and clothe the hungry and those less fortunate that have no place to go. You help me save the lives of dogs and cats that are killed in shelters.

 

Over 6 million 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 Online Magazine. I promise you won't regret that decision. You'll love it!

Now up to 940 recipes

 

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Classic Ham and Cheese with Garlic Mayo

 

 

Well there's nothing like a ham sandwich.  I like to add a touch of garlic and sour cream to my mayo because it really brings out the taste of the ham and cheese.

Classic Ham and Cheese with Garlic Mayo

1 tablespoon mayonnaise

1 tablespoons sour cream

Pinch of garlic powder

Your favorite bread or sandwich roll

Slice of your favorite cheese

1 slice ripe tomato

Thinly sliced ham

Lettuce leaves

In a small bowl, combine the mayonnaise, sour cream and garlic powder until smooth.

Spread on top of your bread or roll.   Add lettuce leaves, a slice or two of tomato and your cheese and top with ham.

Top with bread to or fold over roll.

Enjoy!

 

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

Steamed Lobster Tails

What a romantic dish to serve that special someone on New Year’s Eve. Sweet and tender lobster meat that melts in your mouth! Be sure and surprise your special someone with a lobster dinner this year!  I steam them for only a few minutes for the best flavor.  Serve alone or with a New York Strip Steak for a nice Surf And Turf Dinner!

Steamed Maine Lobster Tails

1 tablespoon sea salt

4 (6 ounce) Lobster tails

melted butter for dipping

lemon slices for garnish

I buy my fresh Lobster from Costco.   It's always best to use fresh lobster tails, but if your lobster tails are frozen, thaw them out first.

 

Using kitchen shears begin the cut with the bottom blade right under the shell. Only cut the shell and not the meat.  cut down the center all the way to the base of the tail.  Grab each side of the shell and gently pry away the shell away from the meat. Next loosen and lift the meat out of the shell and rest it on top.

Gently rinse the lobster tail under cool water and pat dry with paper towel.

Next, pour about an inch or two of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the steaming rack and cover the pot.  Cover and allow to steam until lobster shell turns bright red and the meat is bright white. Usually about 1 minute per ounce. 

If you don't have a steamer insert, use your colander over a pot of boiling water and cover with a lid.  Serve with melted butter.







Photographs are copyrighted and the property of Welcome Home.