Contact info for Anah Rose:

Contact Info for Ambrosia:

Enter your email address: Delivered by FeedBurner

Follow on Bloglovin




Original recipe makes 4 servings

1 pound pork shoulder

2 tablespoons Mazola® Corn Oil

1/4 cup chopped onions

1/2 teaspoon Spice Islands® Garlic Powder

1 tablespoon Spice Islands® Chili Powder

1/4 teaspoon Spice Islands® Chipotle Chile Powder

2 tomatillos, finely chopped

1/2 cup finely chopped tomatoes

1/4 cup coarsely chopped fresh cilantro

4 corn tortillas


Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.

Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.

Combine chopped tomatillos, tomatoes and cilantro in a small bowl.

Place an equal amount of pork on each tortilla. Top with tomatillo salsa.




Original recipe makes 6 servings

1 (10.5 ounce) can beef broth

3 tablespoons honey mustard

1/4 cup honey

1/2 cup water

1/4 cup honey barbeque sauce

1/4 cup soy sauce

1/4 cup maple syrup

3 pounds baby back pork ribs


In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.

Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.


pork saute


What You’ll Need

2 tablespoons vegetable oil
1 boneless pork loin (about 1 pound), cut into thin strips
2 stalks celery, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon dried thyme leaves, crushed
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/4 cup water
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

How to Make It

  • 1Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned, stirring often. Remove the pork from the skillet.
  • 2Heat the remaining oil over medium heat. Add the celery, onion and thyme and cook until the vegetables are tender, stirring often.
  • 3Stir the soup and water in the skillet and heat to a boil. Return the pork to the skillet and cook until the pork is cooked through. Serve the pork mixture over the rice.




Original recipe makes 12 servings

1 pound sage flavored breakfast sausage

3 cups shredded potatoes, drained and pressed

1/4 cup butter, melted

12 ounces mild Cheddar cheese, shredded

1/2 cup onion, shredded

1 (16 ounce) container small curd cottage cheese

6 jumbo eggs


Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch square baking dish.

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.

Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.





My family, coming from poor Missouri tended to eat mostly vegetables.  I took a long time favorite soup and mixed it up to my gran’s pleasure.  I introduce to you: Potato Soup with bacon, cheddar cheese, and Onion.


2% milk

4-6 peeled or unpeeled (which ever you prefer) med – large baking potatoes.

2 cups shredded cheddar cheese (you can by pre-shredded or block and shred it yourself)

1lb ham cooked (you can also substitute bacon for this just make sure its extra crisp)

4-6 green onions (roots removed and cut into small pieces (chives can also work in this place)

and a good extra sour cream



1.Peel your potatoes brown up your ham cut up in 1/2 inch pieces.

2. Cut up potatoes into even squares and prep your onion start your pot add in 4 cups of milk and start to warm it as your adding potatoes and cut up onion.  Cook on medium heat for 30-35″ until potatoes are fork tender, take out half of potatoes and mash the rest until your potatoes create a thick consistency, put the rest of the potatoes back in.

3. Mix Cheese in with soup, stir until melted thoroughly.

4. Serve in bowls, add a little more cheese on top, a tablespoon of sour cream, and a little bit of the greens off the onion, and some ham.





I am a high supported of quick simple meals that my husband can conquer when I am ill.  One of those favorites is my all loving Pork Skillet’s.  Here is the potato and onion recipie!

Potato & Onion Pork Skillet


4 boneless pork chops

4-6 potatoes

1-2 lg onions

2 can’s chicken broth


1. Heat pan, salt and pepper chops and brown them in the pan.

2. Prep cut onions into chunks and drop in with chops.  Let them cook down till they are carmalized in places.

3. Cut up potatoes into inch pieces (you can leave peel on or take peel off I leave it on) add to pan.

4.  Add broth and water till pan is 3/4 full of liquid.  Plop on lid, turn to burner to low and simmer 40 minutes.

5. Remove from heat and serve.

Newer posts


Copyright © 2012 - All Rights Reserved // Feels Like Home is Powered by WordPress with a theme designed and coded by Nique Creations