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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
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
02

fruits-and-vegetables

Good morning to all those that come here. As you may have seen we have a new Theme dedicated to Disney’s Frozen and I am back to posting. So here we go. Today is Meatless Monday and I have for you a lovely recipe from My favorite Chef, Ree Drummond of the Pioneer Woman food show on Food Network.

hashbrown egg cups

Baked Eggs in Hash Brown Cups

Ingredients
6 to 8 medium russet potatoes
Salt and ground pepper
Cooking spray
24 large eggs

Directions
Preheat the oven to 400 degrees F.

Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.

Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.

Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

Have a good morning from us here at Feels Like Home! Arizonan’s hold on tight its supposed to be 109 today!


feels
lh
Apr
03

ssp

Sunny Spinach Pie
Ingredients:

Dough:

17 oz of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt

Filling:

12 oz of boiled spinach
12 oz ricotta
1 egg
3 oz of grated Parmesan
Salt and pepper
Bread crumbs

Instructions:

1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.
2-To create the filling, mix the spinach with the ricotta.
Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly.
3-Unwrap your dough from the plastic and divide it into two equal parts.
4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.
5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.
7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference.

ssp1

8-Sprinkle the filling with grated Parmesan.
9-Now, cover with the second circle of dough.

ssp2

10-Seal the edges with your hands, and then use a fork to press.
11-Place a small bowl in the middle of the pie and press lightly to make an indentation.

ssp3

12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the photo for reference.

ssp4

13-Twist each slice and continue until each slice is twisted.

ssp5

ssp6

14-Bake the spinach pie at 180°C for 30 minutes or until golden.

ssp7

Recipe found at bestyummyrecipes.com


feels
lh
Mar
25

(recipe found on www.tablespoon.com)
I found this recipe via my facebook feed and just happened to have the stuff at home to make two batches. They are really great, considering I don’t eat much friend food. Just remember when you are draining your spinach after defrosting to really squeeze the stuffing out of it or your mixture will be to soggy and ruin your day, water and oil do not mix people! Try it, enjoy it. It was immediately a household favorite!

fsb

INGREDIENTS
1 (9 ounce) package Green Giant frozen spinach, thawed and drained (squeeze the stuffing out of this stuff or your mixture will be soggy, my first mistake!)
1 (6.7 ounce) jar artichoke hearts (drain and pat dry)
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
3 tablespoons mayonnaise
2 cloves minced garlic
1 cup Progresso panko (or bread crumbs)
2 eggs, beaten
1/2 cup Gold Medal all-purpose flour
1 lemon, cut into slices
1 pinch coarse salt and freshly ground pepper
4 cups vegetable oil

DIRECTIONS
In a large bowl, combine the spinach, artichoke hearts, mozzarella, Parmesan, mayonnaise, garlic, and a pinch of salt and pepper. Stir to combine. Place bowl in the freezer for 10 minutes to firm.
Place the panko, eggs and flour in 3 small bowls.
Roll the spinach mixture into 1-inch balls. Lightly roll in the flour, shaking off any excess. Dip each ball in the egg wash, then lightly roll around in the panko breadcrumbs.
Fry in hot oil until golden brown, about 3 minutes total.
Serve immediately with lemon slices.


feels
lh
Feb
03

fruits-and-vegetables

Ingredients

Original recipe makes 1 bread bowl dip

1 (.4 ounce) packet dry vegetable soup mix

1 (16 ounce) container sour cream

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (1 pound) loaf round pumpernickel

Directions

In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.

Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.

Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.


feels
lh
Feb
02

sbs

 

Superbowl is just a few hours away now so here are two favorite  recipes to go along with it

1. Buffalo Wings Bone In

bbw

INGREDIENTS
  • 1 1/2 cups (12 ounces) mild to medium hot sauce
  • 1/2 cup buttermilk
  • 1/2 teaspoon garlic powder
  • 3 pounds chicken wings, separated into 2 pieces and wing tips discarded
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • Blue Cheese Dressing (optional)
  • Celery sticks (optional)
INSTRUCTIONS
  1. Place 1 cup of the hot sauce, the buttermilk, and the garlic powder in a large resealable plastic bag and stir to combine. Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
  2. Heat the broiler to high and arrange a rack in the middle of the oven. Cover a baking sheet with aluminum foil and place a wire rack on it.
  3. Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (If possible, don’t allow the wings to touch.) Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, about 12 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12 minutes more.
  4. Meanwhile, combine remaining 1/2 cup hot sauce and melted butter in a large bowl and set aside. Add cooked wings and toss to coat. Serve immediately with blue cheese dressing and celery sticks, if using.

 

2. Seven Layer Dip

7ld

Ingredients:

Servings:
12
Units: US | Metric
16 ounces refried beans
1 (1 1/4 ounce) package taco seasoning
1 cup sour cream
1 cup guacamole
1 cup salsa
1 cup Lettuce
1 cup Mexican blend cheese
4 ounces sliced olives
1 cup Tomato
Directions:

1
Layer in this order.
2
16 oz refried beans mixed w/ 1 package taco seasoning.
3
1 c sour cream.
4
1 c guacamole.
5
1 c salsa.
6
1 c lettuce.
7
1 c Mexican cheese.
8
4oz sliced olives.
9
1 c tomatoes.

 


feels
lh
Feb
01

buffalo_chicken_dip_1

Ingredients

Original recipe makes 5 cups

2 (10 ounce) cans chunk chicken, drained

2 (8 ounce) packages cream cheese, softened

1 cup Ranch dressing

3/4 cup pepper sauce (such as Frank’s Red Hot®)

1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces

1 (8 ounce) box chicken-flavored crackers

Directions

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.


feels
lh
Jan
31

img_3780

With big game Sunday coming up, I thought I would share a few of my favorites to make for such days. Yes not so healthy, but hey life is full of balances. Once in a while it is okay to indulge.

Ingredients

Original recipe makes 12 servings

1 pound bacon

1 (16 ounce) package little smokie sausages

1 cup brown sugar, or to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.

Bake until bacon is crisp and the brown sugar melted.


feels
lh
Dec
31

A happy New Year to everyone out there who reads our humble blog. I hope that everyone has a fantastic Holiday. If you are having a party big or small it is always good to have some tasty snacks to serve, here is one of my favorites that always makes everyone say “yum.”

index

 

1 (16 ounce) package jumbo pasta shells
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup coarsely chopped cooked chicken
1 cup coarsely chopped Tomato
3/4 cup coarsely chopped cucumber
3 ounces italian hard salami, chopped
1/3 cup roasted garlic vinaigrette dressing

Directions:

1 Cook pasta shells as directed on the package.
2 Drain and cool.
3 Place remaining ingredients except vinaigrette in a medium bowl.
4 Pour vinaigrette over the salad, toss to coat.
5 Stuff the shells with the salad.
6 Cover and refrigerate 2 hours before serving.




 

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