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feels
lh
Nov
14

baked-orange-chicken-and-brown-rice

 

Baked orange chicken on a bed of brown rice

 

Trying to get my gran to eat healthier so trying to get her into more chicken and especially hriwvricebinstead if white.

 

So here is a favorite recipients!

 

Ingredients:

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 3/4 cups low sodium chicken broth

1 cup Brown basmati rice

Zest and juice of 2 naval oranges

Kosher salt

4-6 chicken breasts or thighs, skinless boneless

Pepper

2 tablespoons chopped fresh mint

2 tablespoons toasted pine nuts

 

Directions:

Preheat oven to 375F.

Heat one tablespoon of the olive oil, add onions and cook, stirring until soft and brown (takes about 5 minutes)

Add onions and chicken broth, rice, 1/4 cup orange juice, 2 teaspoons zest, 1 tablespoon oil, and 3/4 teaspoon of salt to a two quart cooking dish and stir to combine.

Toss chicken with remainingboil salt and pepper in some medium bowl.  Nestle chicken in rice mixture.  Cover dish with foil and transfer it to oven being careful not to spill.

Bake 55 minutes. Remove foil and drizzle the chicken with 2 tablespoons of orange juice.  Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.

Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts, and desired amount of remaining orange zest over the dish and serve.


feels
lh
Oct
18

th-1

Around our house exoerimentation is always yummy. Later this week I will ve trying my hand at stuffing porkchops. Well what goes. Well with a nice thick cut chop (cause lets admit it. Frying porkchops can only be had so msny times).

So tonight recipe is Apple stuffed porkchops.

What you need:
4-6 thick cut porkchops, bone in is ok.
2 red apples
2 green apples
Salt and pepper to taste.
And rice as a sided with broccli

preheat the oven to 425F.

With a small or pairing knife cut pockets in the porkchops

Cut the apples into slivers to pack into the hole. Using toothpicks to close them.

Bake on middle rack for 40minutes or the meet is no longer Pink inside.

You can make a gravy serve with steamed broccli (or your choice of veggie) and for tonight rice instead of potatoes.


feels
lh
Oct
16

133a0370-3943-4e82-a20b-3a6d9a6855d7

I suffer from severe mental illness and sometimes healthy choices are not an option and quick easy meals are the only way. Today just happened to be one of those days and our emergency meal was put into play. Scalloped potatoes and ham.

The ham is precooked and just needs warmed in the oven while the grocery store boxed scalloped potatoes are rehydrated and cooking. I like to cook I love to bake. I don’t look forward to non healthy.

I’ve lived to many years on extra non-healthy. My life is changing. My health is improving the health of the people in my household is improving. Just need more protien.


feels
lh
Oct
15

chicken-salad-with-celery-apples-and-craisins-e1328589819640

Trying to think healthy so I though a nice chicken salad would go far in thinking about this.

what you need:
3-4boneless skinless chicken breasts
1 green apple
2 red apples
1 8oz tub ofplain yogurt

You may also add halved grapes, nuts, craisens, raisens, celery

To make:
1. Boil chicken then shred. I find a hand mixer shreds hot, easy, and quick.

2. Add 8oz yogurt to shredded chicken.

3. Now you can sliver, cube, or grate your apples.

4. Add other extras if you want now.

5. Serve on lettuce, in a tortilla wrap, or on bread as a sandwich.

Just experiment and enjoy. Lunch or dinner. Chilled or Hot.


feels
lh
Oct
15

I did not grab a photo of my dinner I will try tomorrow.

I made twice baked potatoes.

1-2 large potatoes per person you are cooking for.
oliveoil
salt
1 stick butter
2 cups milk (we use 2%)
lowfat sour cream
baconbits
green onions cut on the bias (at a diagonal)

I/picked 8 large potatoes, gave them a scrub with my veggie scrubber. coated them in vegetable oil and a goood sprinkling of salt.

I baked them 45 minutes at 425.

pulling them/ out I cut them in half scooped out te centers and put them in my mixer bowl.

once all potatoes were hollowed I put the butter, milk, and salt in and mixed till creamy.

once potatoes reach creamy you take a spoon and restuff the shells and pop/them backk /in the oven for 20 minutes until tops are toasty.

serve with a topping bar we chose sour cream, bacon bits, and green onion salt and pepper to aste and remember n
hot. hot. hot.

enjoy, quick and easy.

I will get my pictures figured out. ttfn for now.


feels
lh
Jul
03

fry bread1

Indian Fry Bread, a staple in the small town I grew up in, and now a very popular fried state or county fair treat is very simple to make and here is the recipe I have used in my kitchen for a long while.

3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.

Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.

Hint:
The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.

frybread 2

frybread3


feels
lh
Aug
04

mm

Ingredients:
2 pounds lean ground beef
1 (10.5 ounce) can condensed vegetable soup
1/2 cup chopped onion
1 cup dry bread crumbs
2 eggs
1 teaspoon salt
1 pinch ground black pepper
3/4 cup ketchup (optional)

Directions

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups.
Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F (70 degrees C). If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.


feels
lh
Jun
06

My step-mother, a classic cook, especially of french food prepared this as a family meal once or twice a year and it was fantastic so here it is. Boeuf (Beef) Bourguignon:

BB

Ingredients

8 ounces thick-cut bacon (5-6 slices), diced

2 1/2 to 3 pounds beef chuck roast, round roast or similar cut, cut into 1-inch cubes

2 cups good red wine, divided (see recipe note)

2 medium-sized yellow onions, thinly sliced

3 medium-sized yellow carrots, diced

3 stalks celery, diced

2 cloves garlic, minced

1 tablespoon tomato paste

3 to 4 sprigs fresh thyme

1 bay leaf

1 cup chicken or beef broth, plus more if necessary (see recipe note)

1 pound white button mushrooms, sliced

To serve:

Chopped parsley, to garnish

Cooked pasta

Crusty baguette

Directions

Warm a stainless steel or cast iron skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is golden and crispy. Remove the pan from heat and transfer the bacon to a plate lined with a paper towel to drain. Pour off all but a tablespoon of bacon fat from the pan.

Return the pan to medium-high to high heat. Pat the beef cubes dry and sprinkle them with salt and pepper. When the bacon fat is shimmering and you see a wisp or two of smoke, add a single layer of beef cubes to the pan to sear — do not crowd the pan; sear the meat in batches. Let the beef sear without moving until it releases easily from the pan and the underside is golden-brown, 1 to 3 minutes. Flip the pieces and sear on the other side. Again, let the meat sear without moving for 1 to 3 minutes until they release easily from the pan.

Transfer the seared meat to your slow cooker or a clean bowl. De-glaze the pan with 1/4 cup of the wine. Scrape the dark glaze and any crispy bits from the bottom of the pan as the wine simmers. When the pan is clean, pour the wine over the seared meat.

Add 1 tablespoon of leftover bacon grease to the pan. Continue to sear the meat in batches, de-glazing the pan between each batch.

When all the meat is seared, add another tablespoon of bacon grease to the pan and reduce the heat to medium. Cook the onions with 1/4 teaspoon of salt until soft and browned, 6 to 8 minutes. Add the carrots and celery, and cook until softened. Add the garlic and tomato paste, and cook until fragrant. Transfer the vegetable mixture to the slow cooker or bowl with the meat.

Wipe the pan clean and warm 1 tablespoon of leftover bacon grease over medium heat (use vegetable oil if no more bacon grease remains). Cook the mushrooms with 1/4 teaspoon salt until they have release all their liquid, the liquid has evaporated, and the mushrooms are golden brown, 8 to 10 minutes. Transfer the mushrooms to a clean bowl and set aside — keep the mushrooms separate from the meat and onion mixture (they get added later).

–Slow Cooker Method: Stir the beef cubes and vegetables together in the slow cooker with 1 teaspoon of salt. Tuck the sprigs of thyme and the bay leaf into the mixture. Pour the stock and the remaining wine over the beef and vegetables — the liquid should come about 3/4 of the way to the surface of the ingredients.

Cover the slow cooker and cook on low for 6 to 8 hours. When finished, the beef should fall apart easily with a fork.

–Oven Method: Heat the oven to 300 F. Transfer the beef and vegetable mixture to a Dutch oven or other heavy-bottomed 6-quart pot with a lid and stir in 1 teaspoon of salt. Tuck the sprigs of thyme and the bay leaf into the mixture. Pour the stock and the remaining wine over the beef and vegetables — the liquid should not quite cover the beef and vegetables; the ingredients should still be poking from the surface of the liquid. Add additional stock if necessary.

Cover the pot and place in the oven. Cook for 2 hours, and then begin checking the meat every 15 minutes. The dish is done when the meat falls apart easily with a fork. Exact cooking time can vary.

Both Methods: Once the meat is cooked, stir in the reserved bacon and mushrooms. Cook with the slow cooker on high or simmer in the Dutch oven over medium heat until the mushrooms are warmed through, about 10 minutes.

Serve in bowls over noodles or with crusty bread on the side. Sprinkle with parsley before serving. Leftovers will keep for up to a week or can be frozen for up to three months.

Notes

Choosing the wine: I love pinot noir for this dish, but wines from Burgundy or Côtes du Rhône are also excellent. When in doubt, choose a wine that you also like to drink; you can’t go wrong.

Chicken broth vs. beef broth: You might think beef stock would be a natural choice for this recipe, but I often find store-bought beef stock to be too tinny tasting. Unless you make your own beef stock, I recommend using chicken stock in this recipe.

Make-ahead tips: The meat and vegetables can be prepared a day ahead and simmered the next day. The prepared stew can also be refrigerated and then warmed over low heat the second day — and in fact often tastes even better the second day.


feels
lh
Jun
04

We all love a treat now and then and in this household Rice Pudding is a favorite. We watch a lot of cooking shows around here and a long time favorite was Emeril Lagasse’s Quick Rice Pudding. It serves six and is to die for.

rice pudding

Ingredients
1/2 cup golden raisins
1 cup boiling water
1/3 cup slivered almonds
3 1/2 cups cooked medium or long-grain rice, at room temperature
2 1/2 cups milk
2 1/2 cups heavy cream
2/3 cup sugar
Pinch salt
2 teaspoons finely grated orange zest
1 1/4 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground fennel seeds
Directions
In a bowl, place the raisins and cover with the water. Let sit until plumped, 5 minutes. Drain.

In a skillet over medium heat, toast the almonds until golden and fragrant, 3 to 5 minutes. Remove from the heat.

In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about 5 minutes. Remove from heat and stir in the raisins, almonds, and remaining ingredients.

This Recipe Found Via Food Network.

Have a great Hump Day!


feels
lh
Jun
03

It’s Tuesday here in the old pueblo and waking up early to do some cool time backing before our outdoor thermometers register over 100F is an accomplishment. This morning for you I have a yummy Frittata. They are easier than the look, delicious, and quick to serve up to your family.

Easy_Oven_Frittata

what you need
8 eggs
2 Tbsp. water
1/2 cup chopped seeded tomato
1 cup Shredded Mozzarella Cheese, divided
2 Tbsp. Bacon Bits
1/4 cup chopped fresh basil
make it

PREHEAT oven to 350°F. Beat eggs and water with wire whisk in medium bowl. Stir in tomato, 1/2 cup of the cheese, the bacon bits and basil.

POUR into greased 9-inch pie plate; sprinkle with remaining 1/2 cup cheese.

BAKE 30 minutes or until puffed and golden brown.

Extras: Fritatta’s are a good way to use leftover cheese and veggies don’t be afraid to experiment, the world is your oyster on this one!


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