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Blend your perfect fall flavors together with Spice maple Pumpkin seeds.

Original recipe makes 2 cups

1/4 cup butter

2 cups raw whole pumpkin seeds, washed and dried

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons maple syrup



Love a lot of spice and flavor? Try these Toasted Pumpkin Seeds Teriyaki Cajun

Original recipe makes 2 cups Change Servings

2 cups raw whole pumpkin seeds

2 tablespoons butter, melted

1 tablespoon Cajun seasoning

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon seasoned salt

3/4 teaspoon teriyaki sauce, or to taste

1 pinch salt (optional)


Spread pumpkin seeds in a single layer on a baking sheet lined with waxed paper; set aside in a cool, dry place and allow to dry overnight, turning seeds a time or two during several hours of drying.

Preheat oven to 300 degrees F (150 degrees C).

Mix melted butter, Cajun seasoning, garlic powder, paprika, chili powder, seasoned salt, and teriyaki sauce in a bowl; toss the pumpkin seeds in the seasoned butter to coat. Set seasoned pumpkin seeds aside for 5 minutes to absorb flavors. Spread seeds onto a baking sheet.

Bake in the preheated oven until seeds are browned and fragrant, 45 minutes to 1 hour; stir after 30 minutes. Remove and let cool until seeds stop making a popping noise; sprinkle with salt if desired.



These are a tasty adult treat drunken pumpkin seeds.

Original recipe makes 6 servings

1 1/2 cups fresh pumpkin seeds

1/2 cup whiskey (such as Jack Daniel’s®)

2 tablespoons bacon drippings

1 tablespoon dark brown sugar

2 teaspoons salt, plus more to taste


Preheat oven to 275 degrees F (135 degrees C).

Stir pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat. Bring mixture to a simmer and cook until the seeds begin to turn gray in the middle, 15 to 20 minutes; drain.

Spread the drained seeds onto a baking sheet in a single layer; season with salt.

Roast the pumpkin seeds in preheated oven until crisp and golden brown, 60 to 90 minutes.



The time of year is upon us pumpkin seeds to spare this week I will have some great ideas of what you can do with them. To start Cajun Pumpkin Seeds.


Original recipe makes 1 cup

1 cup raw whole pumpkin seeds, washed and dried

1 teaspoon paprika (optional)

3/4 teaspoon Cajun seasoning, or to taste

salt to taste

2 dashes Worcestershire sauce

1 tablespoon butter, melted


Preheat oven to 300 degrees F (150 degrees C).

Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.

Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.


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The perfect Herb Crusted Tilapia with Garlic Butter


Original recipe makes 4 servings

1 teaspoon olive oil, or as needed

6 tablespoons butter, melted

2 teaspoons roasted garlic, mashed into a paste

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon Italian seasoning

1/2 teaspoon dried parsley flakes

1/4 teaspoon salt

4 tilapia fillets

1 teaspoon lemon juice, or to taste


Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Brush a broiler pan with olive oil.
Stir butter and garlic paste together in a bowl. Divide garlic mixture evenly between two bowls, reserving one bowl for serving.

Stir garlic powder, oregano, Italian seasoning, parsley, and salt together in a bowl.

Place tilapia fillets on prepared broiler pan; brush each fillet with garlic butter and sprinkle each with Italian seasoning mixture, reserving 1/2 the garlic butter in the bowl and 1/2 the Italian seasoning mixture.

Broil fillets in the preheated oven for 2 minutes, brush again with garlic butter, and broil for 2 more minutes. Turn fillets over. Brush with garlic butter and sprinkle with remaining Italian seasoning mixture. Broil until tilapia fillets flake easily with a fork, 3 to 5 minutes. Serve with reserved garlic butter and lemon juice.



This gluten free meal is a Barilla one but it has such tasty tasty flavor you cant go wrong with Gluten Free Rotini


Original recipe makes 4 servings

1 (12 ounce) box Barilla® Gluten Free Rotini

1 bunch green onions

7 tablespoons extra virgin olive oil, divided

salt and black pepper to taste

1/4 cup cashews

1/4 cup grated Parmigiano cheese

ice cubes

1/2 cup dried cranberries

1/2 cup hot water


Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.

Place cranberries in bowl of hot water to soak.

Toss the green onions with 1 tablespoon of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven until lightly charred, about 10 minutes. Remove the onions from the oven and let them cool down.
In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.

Slowly drizzle in the remaining olive oil and season with salt and pepper to taste. Add the ice cubes and puree. Remove the pesto from the blender and place in a large bowl.

Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.
Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine



Next in the line up for Gluten free week is Gluten-Free Thai Chicken Curry


Original recipe makes 4 servings
1 (14 ounce) can coconut milk

2 tablespoons liquid amino acid (such as Bragg®)

2 tablespoons peanut butter

1 teaspoon red curry powder

1 teaspoon red curry paste (such as Thai Kitchen®)

1 teaspoon dried basil

1/8 teaspoon red pepper flakes

1/2 teaspoon brown sugar

1/2 sweet onion, chopped

1/2 red bell pepper, chopped

1/4 cup chopped fresh cilantro

4 chicken thighs

1 cup sugar snap peas


Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.

Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.



Delicious and tasty cheeseburger pie


Original recipe makes 6 servings

1 pound lean (at least 80%) ground beef

1 medium onion, chopped

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup shredded Cheddar cheese

1/2 cup Bisquick™ Gluten Free mix

1 cup milk

3 eggs

Heat oven to 400 degrees F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.

In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.

Bake 25 to 30 minutes or until knife inserted in center comes out clean.



Day two in Gluten free is Gluten-Free Upside-Down Pizza


Original recipe makes 8 servings

1 1/2 pounds ground beef

1 onion, chopped

1 (15 ounce) can pizza sauce

1/2 teaspoon salt

1/4 teaspoon dried oregano

2 cups shredded mozzarella cheese

1 cup brown rice flour

1 cup milk

2 eggs

1/2 cup shredded Italian 3-cheese blend


Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir pizza sauce, salt, and oregano into ground beef mixture.

Spread meat mixture into the prepared baking dish; top with mozzarella cheese.

Whisk flour, milk, and eggs together in a bowl until well mixed; spread mixture over mozzarella cheese layer. Sprinkle 3-cheese blend over flour mixture.

Bake in the preheated oven until cheese is bubbling and melted, about 35 minutes.



This week we will focus on some gluten free items, today Gluten Free Pancakes.


Original recipe makes 10 pancakes

1 cup rice flour

3 tablespoons tapioca flour

1/3 cup potato starch

4 tablespoons dry buttermilk powder

1 packet sugar substitute

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

2 eggs

3 tablespoons canola oil

2 cups water


In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

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