Sunday, February 05, 2023

Honey Walnut Shrimp with Rice








One of my favorite foods in the whole world is the Honey Walnut Shrimp from Panda Express.  Its one of those dishes you crave most of the time.  Big succulent shrimp with a light and crispy tempura coating and that sweet creamy sauce is to die for.  And then there’s those sweet bits of glazed walnuts that take it over the top.  I truly used to crave it all the time.  But then I moved out to the country and the closet Panda Express is 50 miles away.  Besides, it was expensive.  So, a year or so ago, as I was eating my last Panda Express meal, I decided I can make this.  And so, I did…. And I make it a lot…every time I get a craving! I will rank this as one of my top meals here at Welcome Home.  It’s that delicious.












Honey Walnut Shrimp with Rice
















1 lb. medium raw or frozen shrimp, peeled, de-veined, tails removed

1 cup all-purpose flour

1 cup cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

7-up or carbonated club soda

2 tablespoons cornstarch

vegetable or canola oil, for frying




1/4 cup Japanese mayonnaise (I used Kewpie)

1 tablespoon sweetened condensed milk

1 1/2 teaspoons honey

1 teaspoon lemon juice, fresh squeezed

1/2 cup glazed walnuts


First, make your sauce.  Add all the ingredients except for the walnuts to a medium sized bowl and whisk until smooth.  Set aside.










Next, prepare your shrimp. Pat them dry with paper towels.  If using frozen shrimp, let them completely thaw first.  Set aside.

Add salt, garlic powder and onion powder to a medium bowl. Add in the flower and corn starch and whisk until blended.  Next, pour a little carbonated soda or seltzer water in the bowl and mix to make a batter.  You want the batter the consistency of pancake batter…. Not too thin as it has to coat the shrimp.












Add about 1/2 inch of vegetable oil to a large skillet with deep sides over medium-high heat until it reaches 350 degrees and shimmering. (The oil should sizzle immediately if you sprinkle water into it.)

Dredge the shrimp in the batter and allow excess batter to drip back to the bowl.  Add to hot oil. Make sure you fry your shrimp in batches, not touching.   









Fry for 2-3 minutes on each side until golden brown. Using a slotted spoon, remove the shrimp to a paper towel line plate while you continue to fry the remaining shrimp.











When the shrimp have drained but are still hot, add them with walnuts to a large bowl, pour the sauce on top. Toss everything together until combined.  Serve over rice.











This is a recipe you want to serve as soon as you prepare it. The heat of the shrimp can cause the mayo to melt and turn clear. It’ll still taste great; it just won’t look as pretty! Serve immediately with a sprinkle of scallions for garnish.













I use medium or large frozen cooked shrimp. They come already peeled, de-veined, and the tails removed. Then I thaw them out in the refrigerator overnight.  Frozen shrimp is usually much cheaper than fresh so you can save some money.

















Don’t skip on the cornstarch. Its what gives the shrimp that light crispy coating.

I used Japanese mayonnaise called Kewpie. But you can use any brand.  You can even use regular mayo if you can’t find Japanese. However, Kewpie adds a subtle rich and sweet flavor. It’s thicker, creamier, sweeter, and tangier than traditional mayo.











Glazed walnuts – For flavor and a nice crunch to the dish.

















I add some scallions as a garnish because it makes the dish so pretty and gives it color.










Add the sauce when the shrimp is hot. As soon as the shrimp is finished cooking and has been drained for a few seconds, add the sauce. The heat of the shrimp will help make the sauce a loose consistency and mix better than when it’s had time to cool off. 



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Saturday, February 04, 2023

Mexican Cornbread Casserole


I love Mexican Food. But I don't love hot and spicy and I'm not into all those peppers and chilies and anything else that sets my tongue on fire. My salsa is always mild and my guacamole is a little on the bland side and my tacos are usually made up of beef and cheese.  But I do love Mexican food!  And I am always creating my own recipes that really don't need all those hot and spicy ingredients.  Like this Mexican Cornbread Casserole.  The flavor comes from the beef and sweet onions and corn and just the right spices covering a wonderful base of corn bread. will love this dish!

Mexican Cornbread Casserole

1 box Jiffy Corn Muffin Mix
1 large egg, beaten
1/2 cup sour cream
1/2 cup creamed corn
1/4-1/3 cup enchilada sauce
1 sweet onion, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon chili powder
1 1b. ground chuck
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterrey Jack Cheese
salt and pepper to taste

Preheat oven to 400 degrees.

In a medium bowl, mix together the Jiffy mix, sour cream, creamed corn, and beaten egg.  Pour batter into a cast iron skillet and bake for about 20 minutes or until golden brown.  Remove from oven and set aside to cool in skillet.

In a large skillet, saute onions over medium heat until transparent and tender. Add minced garlic and saute for another minute. Add the ground chuck and using a wooden spoon or spatula, break it up as it cooks through until no longer pink. Add the chili powder, cumin and salt and pepper to taste. Remove skillet from stove top and drain any excess fat.

Next poke the cornbread with a fork all over the top.  Pour enchilada sauce all over the top allowing it to seep into the holes.

Add the beef and onion mixture on top of the cornbread spreading it out to the edges.  Top with both cheeses.  Cover with foil and bake for about 20-25 minutes.

Uncover and bake for another 5 minutes or until cheese is completely melted. Cut into squares and serve.

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Friday, January 13, 2023

Cinnamon Roll Waffles

Cinnamon Roll Waffles














These are crazy delicious you’ll want to make them often. So crispy on the outside and tender on the inside and OMG that cream cheese frosting filling every nook and cranny.  Two ingredients and just a few minutes to make!


Cinnamon Roll Waffles


1 can of Pillsbury refrigerated cinnamon rolls with Cream Cheese Frosting

1 waffle iron.

Non-stick spray

Open the can of cinnamon rolls and separate them. Set the rolls and icing aside.














Spray upper and lower part of the waffle iron with non-stick baking spray. Preheat your waffle iron to medium.















Place one cinnamon roll on each waffle section and close the lid. Cook for three minutes or until waffles are golden brown on both sides.













Transfer waffles to a plate and cover with warm towel.














Warm the icing gently in the microwave for about 10 seconds. Drizzle over the warm cinnamon rolls.














Serve immediately.



Be sure to spray the waffle iron in between each cinnamon roll waffle. The sugar from the cinnamon roll can make the waffles stick. 



These are also delicious served with real maple syrup instead of the cream cheese glaze. Add some toasted pecans to your cinnamon roll waffle recipe for extra crunch. 







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Butter Pecan Pancakes


 Do you like Cracker Barrel Pancakes?  Then you’ll love these.  Light and fluffy with just amount of flavor and crunch. If you're in the mood for buttery pancakes, make this recipe for your next batch.  So good! 

Butter Pecan Pancakes  

2 tablespoons butter

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 cup buttermilk

1 large egg

¾ cup chopped pecans 

Preheat your electric griddle to 350 degrees. If you’re using a large skillet set the heat on medium. Melt the butter in the microwave and set aside to cool slightly.






In a medium-size bowl, combine the flour, baking soda, and salt. Whisk together until well-mixed. Set aside.














In another medium-size bowl, lightly beat the egg. Whisk in the cooled melted butter until well-blended. Next, whisk in the buttermilk.














Pour the egg mixture into the flour mixture. Stir until almost all of the flour is moistened. Do not over mix the batter. A few lumps are okay.














Brush the heated griddle or skillet with oil or butter. Pour the batter in 1/4 cup portions onto the griddle. Sprinkle chopped pecans on top of each pancake.  Cook until bubbles appear on top of pancakes. Then flip over with a spatula until golden brown.  Serve with butter and maple syrup.








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