Saturday, July 30, 2022

SALE! All my E-books for only $10.00 Each.

 SALE!  For a limited time you can buy any or all of my E-books for only $7.99 each.












Click on the link below. Make your purchase and receive an email.  Open that email on your iPhone, iPad, Desktop Computer, Laptop, Android Cell Phone and/or on the link and you will have my cookbook(s) on any or all your devices. Simple as that!


For a limited time, you can purchase any or all my Welcome Home E-Books for only $7.99 each.

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Thursday, July 28, 2022

Chicken and Wild Rice Pot Pie













I have never been a fan of chicken pot pie…. It’s the filling I don’t like.  I truly dislike mixed frozen veggies with cream of whatever soup and a little chicken hidden under a pie shell. When I was little I would eat the pie crust and leave the filling, which brings me to this recipe.

The other day I made my incredible Chicken and Wild Rice soup, which is one of my favorites.  As I was enjoying it with some warm crusty French bread, I realized how deliciously thick and creamy it was.   So, I got to thinking….(seems I’m always thinking about creating new recipes while I’m eating)…OMG this thick delicious soup would be so good in a Pot Pie!  So with a few modifications  I think I created the best pot pie I’ve ever eaten. 

Chicken and Wild Rice Pot Pie

2 tablespoons olive oil

3 cloves garlic, minced

½ cup diced onion

1/2 cup carrots, diced

1/2 cup celery, diced

3 cups chicken broth

2 cups cooked  chicken breast, chopped (rotisserie is good)

1 (6.2 oz.) Uncle Ben’s Fast Cook Long grain Wild Rice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup all-purpose flour

1/2 cup butter

1-1/2 to 2 cups heavy cream

 1 ready made pie crust round or puffed pastry sheet.

1 large egg, beaten



Add olive oil to a large pot.  Saut√© garlic, carrots, onion and celery for a few minutes until softened.  














Sprinkle the half cup of flour in the pot and stir to combine.  Using a whisk, add the chicken broth slowly, stirring constantly.  












Next, slowly whisk in the cream until combined. Bring just to boiling. Stir in the rice and the seasoning packet. Cover the pot and turn heat down to low.

















 After about 10 minutes, stir to make sure rice is not sticking and is incorporated into the liquid. Taste for done-ness and seasoning.  Add salt and pepper as needed.  If too thick add more chicken broth.  To thin, add more cream.






Drop in chopped chicken and stir to combine. Reduce heat to a simmer and continue to cook for another 15 minutes until thick and creamy.  Set mixture aside and let it cook for about 10 minutes.

Next, spray your ramekins with non-stick spray.  Then fill with the filling to just beneath the rim.  Brush egg along the rim and just outside the ramekin to keep help the top of your pie to stick. 

Pie Crust

Lay out your pie crust or puffed pastry.  Trace around you ramekin making sure you add about an inch all the way around to hang over. Lay your pie crust on top and press down and crimp all around the rim. Cut  a small slit across the top.  Then brush the top with egg.  Bake at 350 degrees until top is golden brown. 













 I use a rotisserie chicken to save so much time.  If you choose to cook your own, use two boneless skinless chicken breasts.













I pour my liquids in slowly watching to make sure I get the correct consistency.  You want your sauce thick and creamy.







Photography is the property of and copyrighted to Welcome Home.


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Saturday, June 18, 2022

Eggs Over Cheesy Potato Cakes
















I truly enjoy this breakfast.  The extra crispy potato cake and that cheesy center are perfect with that smooth velvety egg yolk.  YUM!

Eggs Over Cheesy Potato Cakes

 4 red potatoes

½ cup butter, melted

1 cup shredded cheddar cheese

2 eggs, whisked

¼ cup fresh chives, chopped

1 tablespoon garlic salt

1 teaspoon dried oregano

½ teaspoon pepper

Preheat oven to 400° degrees. Spray a baking sheet with non-stick cooking spray.















Peel and grate the potatoes.  Drop shredded potatoes into a large bowl of ice water. This will remove the surface starch. Then with your hands, squeeze the shredded potatoes and move to a large bowl.












Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Using your hands again, mix until well combined.














Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.  I like to make oval shapes but you can do any shape you want.  

Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.

 Over Easy Eggs


1 tablespoon butter

1  large egg

Salt and pepper to taste

Small nonstick frying pan

Flat spatula













Melt the butter in a small nonstick frying pan over medium heat. Tilt the pan so the butter films the bottom.

Add a large egg and season with salt and pepper.

Let the egg cook undisturbed until the white is almost completely set and opaque except for the 1/2-inch area around the yolk, about 2 minutes.
















Carefully flip the egg. Use the edge of a flat spatula to cut and separate the egg if needed. Gently slide the spatula under the egg, making sure it is centered under the yolk, and carefully flip the egg.














Cook until the white is completely set, about 30 seconds more. Gently lift the egg onto your potato patty.  Enjoy!







Photography is the property of and copyrighted to Welcome Home.
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Creamy Chicken Scalloped Potato Bake









Tender, moist chicken, thinly sliced potatoes, and onions are smothered  in a creamy sauce that’s absolutely amazing. It’s a little bit addictive; it’s a dish that makes it nearly impossible to stop after the first serving.

Creamy Chicken Scalloped Potato Bake

2 tablespoons butter

2 cloves garlic, minced

1 small white onion, peeled and thinly sliced

¼ cup flour 


2 cups half and half

½ cup of chicken stock 

3-4. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)

2 lbs. boneless, skinless chicken thighs, cut into pieces

2 cups Monterey Jack Cheese, divided

½ cup shredded cheddar cheese


Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non stick spray.  In a medium skillet add the olive oil and butter and sear the chicken on medium heat until lightly brown.  Remove to a plate and set aside.  Add the onions and garlic to the same skillet and cook over  medium low heat until the onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes, stirring to make sure it doesn’t burn. 













Reduce heat to low. Combine half and half and chicken broth and add slowly to the skillet whisking the whole time as it thickens. The mixture will become very thick so continue adding a little bit of liquid at a time whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.

Reduce heat and stir in one cup of the Monterrey Jack cheese and the half cup of cheddar and stir until completely melted.

Pour a little sauce on the bottom of the greased baking dish. Just enough to cover.  Place of the potatoes in the dish and season with salt and pepper. Add pieces of the chicken on top of the potatoes in an even layer.  












Pour of the cream sauce over top. Next, add another layer of potatoes, chicken and cream sauce. Repeat layers ending with sauce.   Sprinkle remaining cheese on top.













Cover with foil and bake for 45 minutes. Test the potatoes with a fork….they should be fork tender. If not, continue to bake for another 15-20 minutes.  Once they are tender, uncover and bake for another 10 minutes until the cheese is golden and bubbly.  Remove from the oven and serve immediately.


Photography is the property of and copyrighted to Welcome Home.
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