Wednesday, March 4, 2015

Homemade Dog Food



My Kiki, a Brussels Griffon, has developed itchy skin that has her scratching 24/7.  Her vet has suggested that it is food-related since we were feeding her a dog food that contained way too much grain that is not good for her.  We have switched her to a no-grain dog food and after a few days, she is not scratching as much.

In the meantime, I started doing some research and have found that many owners of that particular breed have opted to made their furbabies homemade dog food for many health reasons.  This recipe in particular has been recommended by a member of the BG group I belong to.  It is worth a try!

The recipe did not specify how much to feed and how often . . . I will continue to feed Kiki 1/2 cup morning and evening.  She is 17 pounds.




Ingredients 

Original recipe makes 10 cups

6 cups water
1 pound ground turkey
2 cups brown rice
1 teaspoon dried rosemary
1/2 (16 ounce) package frozen broccoli, carrots and cauliflower combination


Directions

Place the water, ground turkey, rice, and rosemary into a large Dutch oven. 

Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. 

Add the frozen vegetables, and cook for an additional 5 minutes. 

Remove from heat and cool. 

Refrigerate until using.


Source:  All Recipes

Saturday, January 31, 2015

Tex-Mex Chicken and Rice Casserole





Ingredients

1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9 ounce package chicken-flavor rice and vermicelli mix
1 14 ounce can chicken broth
2 cups water
2 cups chopped cooked chicken (10 ounces)
1 cup chopped seeded tomatoes (2 medium)
3 tablespoons canned diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/2 cup shredded cheddar cheese (2 ounces)



Directions

Preheat oven 425 degrees F. 

Cook onion in hot oil over medium heat until tender n a medium saucepan. 

Stir in rice and vermicelli mix with contents of the seasoning packet. 

Cook while stirring for 2 minutes. 

Add in broth and the water. Bring to a boil . . . reduce heat. 

Simmer (covered) for 20 minutes.  Please note: liquid will not be fully absorbed

Transfer the rice mixture to a large bowl and stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper. 

Transfer to an ungreased 2-quart casserole.

Bake (covered) about 25 minutes. 

Uncover and sprinkle with cheese, let stand for 5 minutes before serving.


Source:  Better Homes and Gardens (BHG.com)

Friday, January 30, 2015

White Chicken Chili Bake





Ingredients

    20 oz boneless skinless chicken thighs, cut into 1-inch pieces
    1 package (1 oz) Old El Paso™ taco seasoning mix
    2 cans (19 oz each) Progresso™ chickpeas, drained, rinsed
    1 cup tomatillo salsa (from 16-oz jar) or salsa verde
    2 cups shredded mozzarella cheese (8 oz)



Directions

Heat oven to 350°F.


Spray 13x9-inch (3-quart) baking dish with cooking spray.

Cook chicken with salt to taste over medium-high heat 5 to 7 minutes on each side or until browned in a 12-inch nonstick skillet.

Add remaining ingredients except cheese to the chicken mixture.

Stir and spread in baking dish, cover with foil.

Bake 25 to 30 minutes.

Top with cheese, and recover with foil.

Let rest at room temperature about 5 minutes or until cheese melts. If desired, serve over rice with favorite chili toppings: chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, or guacamole.


Source:  Pillsbury.com

Sunday, January 18, 2015

Time Out


The Captain and I have taken a time out
from blogging to take care of a commonly
known affliction called blogging burnout.

We will be back soon!







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