Homey Recipes, 311 W 9th Street, Salem, OH (2026)

06/03/2026

TUNA PASTA SALAD

Ingredients:
2 cans tuna, drained
250 g cooked pasta
1/2 cup corn
1/2 cup peas
1/2 cup diced carrots
1/2 cup diced cucumber
1/4 cup diced red onion
1/2 cup mayonnaise or Greek yogurt
1 tablespoon lemon juice
Salt and black pepper to taste
Fresh parsley, chopped

Directions:
Cook the pasta according to package instructions until tender.
Drain the pasta well and let it cool completely.
In a large bowl, add the drained tuna, cooked pasta, corn, peas, diced carrots, diced cucumber, and diced red onion.
Add mayonnaise or Greek yogurt, lemon juice, salt, and black pepper.
Mix everything well until all ingredients are evenly coated.
Sprinkle chopped fresh parsley on top.
Serve cold.

06/03/2026

Chopped Italian Pasta Salad: Easy Fresh Twist with Turkey Bacon
Ingredients:
8 ounces pasta
4 slices turkey bacon
1 cup cherry tomatoes, halved
1 cup cucumbers, diced
1 bell pepper, diced
1/2 cup red onion, chopped
1/2 cup olives, sliced
1/2 cup mozzarella balls
1/4 cup Italian dressing
Directions:
Bring a large pot of salted water to a boil.
Cook the pasta according to the package instructions until al dente.
Drain the pasta and rinse lightly with cold water to stop the cooking process.
Set the pasta aside and allow it to cool completely.
Meanwhile, heat a skillet over medium heat.
Cook the turkey bacon until crispy, turning occasionally for even cooking.
Remove the turkey bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
Once cooled, chop the turkey bacon into small bite-sized pieces.
In a large mixing bowl, combine the cooled pasta, chopped turkey bacon, cherry tomatoes, cucumbers, bell pepper, red onion, olives, and mozzarella balls.
Pour the Italian dressing over the salad ingredients.
Toss everything thoroughly until evenly coated with the dressing.
Taste and adjust seasoning if desired.
Serve immediately or cover and refrigerate until ready to serve.

06/02/2026

Tuna and Corn Macaroni Salad

Ingredients:
200 g macaroni
150 g canned corn, drained
1 can tuna in water, drained (about 150 g)
2 tomatoes, diced
1 small red onion, finely sliced
2 pickles, sliced (optional)

For the Dressing:
2 tablespoons mayonnaise
2 tablespoons cream cheese or plain yogurt
1 tablespoon mustard
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste

For Garnish:
Fresh parsley or chives, chopped

Directions:

Bring a large pot of salted water to a boil.
Add the macaroni and cook according to the package instructions, usually 8 to 10 minutes, until tender but still slightly firm.
Drain the macaroni in a colander.
Rinse the macaroni briefly under cold water to stop the cooking process and prevent sticking.
Allow the macaroni to cool completely.
Drain the canned corn thoroughly and set aside.
Wash the tomatoes and cut them into small cubes.
Peel and finely slice the red onion.
If using pickles, slice them into small rounds or small pieces.
Drain the tuna and gently flake it with a fork, leaving some texture.
In a small bowl, prepare the dressing by combining the mayonnaise, cream cheese or plain yogurt, mustard, lemon juice, salt, and black pepper.
Mix until the dressing is smooth and creamy.
In a large salad bowl, combine the cooled macaroni, corn, tuna, diced tomatoes, red onion, and pickles if using.
Pour the dressing over the salad ingredients.
Gently toss everything together until evenly coated without breaking up the macaroni.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
Before serving, sprinkle with freshly chopped parsley or chives.
Serve well chilled.

06/02/2026

Baked Apple Fritters

Ingredients:
2 cups apples, peeled and chopped
1 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup milk
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter

For the Glaze:
1/2 cup powdered sugar
1–2 teaspoons milk
1/4 teaspoon vanilla extract

Directions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease the baking sheet.
Peel and chop the apples into small bite-sized pieces and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the bowl with the dry ingredients.
Stir gently until just combined. Do not overmix the batter.
Fold the chopped apples into the batter until evenly distributed.
Using a spoon or cookie scoop, drop portions of batter onto the prepared baking sheet, spacing them approximately 2 inches apart.
Bake for 15 to 18 minutes, or until the fritters are lightly golden around the edges and set in the center.
While the fritters are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Adjust the glaze consistency by adding a little more milk if necessary.
Remove the fritters from the oven and allow them to cool on the baking sheet for 2 to 3 minutes.
Transfer the fritters to a wire rack.
Drizzle the glaze evenly over the warm fritters.
Allow the glaze to set for a few minutes before serving.
Serve warm for the best flavor and texture.

06/02/2026

Cotton Candy Cheesecake Bombs

Ingredients:

For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
½ tsp cotton candy flavoring
¼ cup whipped topping
2 tbsp heavy cream

For the Dough and Frying:
1 package refrigerated biscuit dough (8-count)
2 tbsp all-purpose flour, for dusting
Vegetable oil, for frying

For the Cotton Candy Coating:
1 cup granulated sugar
½ tsp cotton candy flavoring (optional)
Pink food coloring (optional)
Blue food coloring (optional)

For Garnish (Optional):
Cotton candy pieces
Powdered sugar
Whipped cream or white chocolate drizzle

Directions:

In a medium mixing bowl, beat the softened cream cheese until completely smooth and creamy.
Add the powdered sugar, vanilla extract, and cotton candy flavoring. Continue mixing until fully incorporated.
Fold in the whipped topping and heavy cream until the filling becomes light, fluffy, and smooth.
Cover the filling and refrigerate for 30 minutes to firm up.
Lightly dust a clean work surface with all-purpose flour.
Separate the refrigerated biscuit dough into individual biscuits.
Using a rolling pin, roll each biscuit into a thin circle approximately 4 to 5 inches wide.
Remove the chilled filling from the refrigerator.
Scoop 1 to 2 tablespoons of filling and shape it into a small ball.
Place a filling ball in the center of each biscuit circle.
Carefully pull the dough edges up and around the filling, pinching tightly to completely seal.
Gently roll each filled biscuit between your hands until smooth and round.
Pour vegetable oil into a deep pot or fryer, filling it with enough oil for deep frying.
Heat the oil to 350°F (175°C), maintaining a consistent temperature throughout cooking.
Carefully place a few cheesecake bombs into the hot oil without overcrowding the pot.
Fry for 1 to 2 minutes per side, turning as needed, until evenly golden brown.
Remove the cheesecake bombs with a slotted spoon and place them on paper towels to drain excess oil.
In a shallow bowl, combine the granulated sugar and cotton candy flavoring if using.
Add a few drops of pink and blue food coloring to portions of the sugar mixture and stir until evenly tinted.
While the cheesecake bombs are still warm, roll them in the colored sugar coating until fully covered.
Transfer to a serving platter.
If desired, dust with powdered sugar, drizzle with white chocolate or whipped cream, and top with small pieces of cotton candy immediately before serving.
Serve warm or at room temperature.

06/02/2026

Creamy Avocado Chicken Salad with Corn and Tomatoes

Ingredients:
2 cups cooked chicken breast, shredded
2 medium ripe avocados, diced
1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1/4 cup red onion, finely diced (optional)
1 tablespoon lime juice

For the Creamy Dressing:
1/3 cup mayonnaise or Greek yogurt
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt, to taste
Black pepper, to taste

Directions:

In a small bowl, prepare the dressing by whisking together the mayonnaise or Greek yogurt, sour cream, lime juice, garlic powder, cumin, salt, and black pepper until smooth and creamy.
Taste the dressing and adjust the seasoning as needed. If the dressing is too thick, add a teaspoon of water or a little extra lime juice to achieve a pourable consistency.
If using freshly cooked chicken, allow it to cool slightly before shredding. Shred the chicken into bite-sized pieces.
Cut the avocados in half, remove the pits, and dice them into approximately 1/2-inch cubes.
Place the diced avocado in a bowl and gently toss with 1 tablespoon of lime juice to help prevent browning and add freshness.
In a large mixing bowl, combine the shredded chicken, diced avocado, corn kernels, cherry tomatoes, chopped cilantro, and red onion if using.
Using a large spoon or spatula, gently fold the ingredients together to avoid breaking up the avocado.
Pour the prepared creamy dressing over the salad mixture.
Using a gentle folding motion, mix until all ingredients are evenly coated with the dressing.
Taste the salad and adjust with additional salt, black pepper, or lime juice if desired.
Cover and refrigerate for about 10 minutes to allow the flavors to blend together.
Serve chilled and enjoy.

06/02/2026

Antillean Exotic Salad

Ingredients:
400 g rice
2 pineapples, peeled and diced
500 g diced chicken ham
1 can green peas, drained
500 g cooked peeled pink shrimp
1 can sweet corn, drained
3 tomatoes, diced
1 cucumber, diced
A few lettuce leaves
Fresh parsley or chives, chopped

For the Sauce:
4 tablespoons mayonnaise
2 tablespoons cream cheese or plain yogurt
Juice of 1 lemon
Salt, to taste
Black pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Add the rice and cook according to the package instructions until tender.
Drain the rice thoroughly and allow it to cool completely. If desired, rinse it lightly under cold water to prevent sticking. Set aside.
Peel the pineapples, remove the tough cores, and cut the flesh into small bite-sized pieces. Reserve a small amount of pineapple juice if available.
Wash the tomatoes and cucumber. Dice them into small, even pieces.
Drain the green peas and sweet corn thoroughly.
Wash and dry the lettuce leaves, then tear or chop them into bite-sized pieces.
If necessary, remove any remaining tails from the shrimp and pat them dry with paper towels.
In a small bowl, prepare the dressing by combining the mayonnaise, cream cheese or plain yogurt, lemon juice, salt, and black pepper. Mix until smooth and creamy.
In a large salad bowl, combine the cooled rice, pineapple pieces, diced chicken ham, shrimp, tomatoes, cucumber, green peas, sweet corn, and lettuce.
Pour the dressing over the salad ingredients.
Gently toss everything together until evenly coated with the dressing.
Sprinkle chopped parsley or chives over the salad and mix lightly.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
Serve chilled.

06/02/2026

Glazed Peach Fritters

Ingredients:

For the Glaze:
3 cups powdered sugar
¼ cup milk
½ teaspoon vanilla extract

For the Fritters:
3-4 cups canola oil for frying
2½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup buttermilk
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla extract
2 large peaches, peeled and diced small (about 1 to 1½ cups)

Directions:

In a large bowl, whisk together the powdered sugar, milk, and vanilla extract until completely smooth. Set aside while preparing the fritters.
Pour the canola oil into a large heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C).
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Add the diced peaches and fold them into the batter until evenly distributed.
Once the oil reaches the proper temperature, carefully drop approximately 2 tablespoons of batter at a time into the hot oil.
Fry the fritters for 4 to 5 minutes, turning as needed, until they are puffed and golden brown on all sides.
Avoid overcrowding the pot by frying in small batches.
Remove the fritters with a slotted spoon and place them on a wire rack to drain.
Allow the fritters to cool for a few minutes.
Dip each fritter into the prepared glaze, ensuring it is evenly coated.
Let any excess glaze drip off before placing the fritters back onto the wire rack.
Allow the glaze to set for several minutes before serving.
Serve warm or at room temperature.

06/01/2026

Old-Fashioned Ambrosia Salad

Ingredients:
4 oz cream cheese, softened
3 tablespoons powdered sugar
¼ teaspoon almond extract
8 oz Cool Whip
½ cup sour cream
2 cups mini marshmallows
20 oz pineapple tidbits, drained
15 oz mandarin oranges, drained
8 oz maraschino cherries, drained
¼ cup sweetened coconut flakes
½ cup pecans, optional

Directions:

Drain the pineapple tidbits, mandarin oranges, and maraschino cherries thoroughly to remove excess liquid.
Place the softened cream cheese in a large mixing bowl.
Add the powdered sugar and almond extract to the cream cheese.
Using a hand mixer or whisk, beat the mixture until smooth and creamy.
Add the sour cream and continue mixing until fully combined.
Gently fold in the Cool Whip until the mixture is light, fluffy, and evenly incorporated.
Add the drained pineapple tidbits, mandarin oranges, maraschino cherries, mini marshmallows, and sweetened coconut flakes.
If using pecans, add them to the mixture.
Stir gently until all ingredients are evenly coated with the creamy mixture.
Transfer the salad to a serving bowl.
Cover the bowl tightly with a lid or plastic wrap.
Refrigerate for at least 4 hours to allow the flavors to blend and the salad to chill completely.
Before serving, gently stir the salad if it has been chilled for an extended period.
Serve cold.

06/01/2026

Crispy Zucchini Chips with Basil Mayo

Ingredients:
2 medium zucchini, sliced into ¼-inch rounds
2 cups panko breadcrumbs
½ cup flour
½ cup grated Parmesan cheese
2 eggs, lightly beaten
½ cup mayonnaise
¼ cup fresh basil
1 tbsp lemon zest
Salt to taste
Black pepper to taste
Cooking oil for frying or baking

Directions:

Wash the zucchini thoroughly and slice them into ¼-inch thick rounds.
Prepare three separate shallow bowls. Place the flour in the first bowl.
Add the lightly beaten eggs to the second bowl.
In the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, lemon zest, salt, and black pepper. Mix well.
Coat each zucchini slice lightly in the flour, ensuring all sides are covered.
Dip the floured zucchini slices into the beaten eggs, allowing any excess egg to drip off.
Press each slice into the panko-Parmesan mixture, coating both sides evenly and pressing gently so the coating adheres well.
For baking, preheat the oven to 425°F (220°C).
Arrange the coated zucchini slices in a single layer on a wire rack placed over a baking sheet.
Lightly spray or brush the zucchini slices with cooking oil.
Bake for 15 to 20 minutes, flipping halfway through cooking, until golden brown and crispy.
For frying, heat a shallow layer of cooking oil in a large skillet over medium heat.
Carefully place the coated zucchini slices into the hot oil without overcrowding the pan.
Fry for 2 to 3 minutes per side, or until golden brown and crispy.
Transfer the fried zucchini slices to a paper towel-lined plate to drain excess oil.
While the zucchini cooks, prepare the basil mayo.
Add the mayonnaise and fresh basil to a blender or food processor.
Blend until the mixture is smooth, creamy, and evenly green in color.
Transfer the basil mayo to a serving bowl.
Serve the crispy zucchini chips immediately with the basil mayo for dipping.

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