Dog Food with Chicken, Eggs, Spinach & Rice

 

Preheat oven to 350F

Ingredients

8 boneless chicken thighs or 4 whole boneless chicken breasts cut in half

12 hard boiled eggs

1 1/2 cups cooked brown rice

4 cups frozen spinach

2 teaspoons tumeric powder

4 acidophilus capsules

Roast chicken for 25-30 minutes.  When chicken is cooled, cut 4 pieces in half and grind in food processor 

add 6 hard boiled eggs and grind again.  Add 1 teaspoon tumeric and 2 opened capsules of acidophilus, 2 cups spinach, 1 1/2 cups rice.  Grind until smooth and no large pieces remain. Remove from food processor and repeat with the remaining ingredients.

Smoked Sea Salt & Chipolte Pretzels

Preheat Oven to 450F

Bake 15-20 minutes

Makes 12 Large Pretzels

Ingredients

4 1/2 cups all purpose flour, additional for kneading

2 1/4 teaspoons instant yeast or one 1/4 oz package

2 tablespoons sugar

2 teaspoons Kosher salt

1 1/2 cups warm water

4 tablespoons unsalted butter melted

1 large egg yolk, beaten

1 large egg white well beaten with 1 tablespoon water

4 tablespoons unsalted melted butter

Smoked Sea Salt

Chipolte Chili Powder 

In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, yeast, sugar and salt.  Stir to mix.  Add the water, butter and egg yolk.  Mix on low speed until the dough pulls away from the side of the bowl.

Replace the paddle attachment with the dough hook, with the mixer on low (about 8 minutes) knead until smooth and elastic, adding a little flour if dough is still sticky.

Transfer dough to bowl sprayed with cooking spray.  Cover with plastic wrap which has also been sprayed with cooking spray

Let rise in warm spot for one hour until it is double in size.

Place dough on lightly floured surface and knead by hand for one minute.

Cut the dough into 12 equal pieces approximately 24" long.  Roll pieces between your hands then shape

into a pretzel.  

 Place pretzels on a baking sheet with either a silicone pad or parchment paper.  With a pastry brush, brush each pretzel with melted butter then egg wash.  Top with smoked sea salt and chipolte chili powder.

Bake the pretzels for about 20 minutes until golden.  Let cool and serve!!!

 This recipe is adapted from The Berghoff Cafe Cook Book

Crumb Cake

Preheat oven to 350 degrees

bake 40-50 minutes

butter and flour 9 inch baking pan

Ingredients

Streusel

1/4 cup granulated sugar

1/3 cup light brown sugar

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1 stick unsalted butter, melted

1 1/3 cups all purpose flour

Cake

6 tablespoons unsalted butter at room temperature

3/4 cups granulated sugar

2 extra large eggs at room temperature

1 teaspoon vanilla extract

2/3 cup sour cream

1 1/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

confectioners' sugar for sprinkling

For the streusel, combine the granulated sugar, brown sugar, cinnamon and nutmeg in a bowl.  Stir in the melted butter then the flour.  Mix well and set aside.

For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 5 minutes until light.  Reduce the speed to low and add the eggs one at a time, then the vanilla and sour cream.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  With the mixer on low speed, add the flour mixture to the batter until just combined.  Stir with a spatula to make sure mixture is combined.

Spoon the batter into the prepared pan and spread evenly.  Using your fingers, crumble the streusel mixture over the batter.  Bake for 40 - 50 minutes until cake tester comes out clean.  Cool completely and sprinkle the top with confectioners' sugar and serve!

Artichoke Heart Frittata

Preheat Oven to 350F

Bake 15-20 minutes

Ingredients

12 extra large eggs beaten

12 oz frozen artichoke hearts thawed

1 cup grated parmesan cheese plus 1 tbs

1 cup shredded mozzarella cheese

2 garlic cloves finely chopped

1 tsp chili pepper flakes

1 tsp salt

1 tsp pepper 

2 tablespoons olive oil

In a large saute pan, heat the olive oil, garlic and chili flakes until fragrant on medium heat.  Add artichoke hearts, salt and pepper,  saute until lightly brown.

In a separate medium size bowl, beat 12 eggs, add parmesan and mozzarella cheeses mix until blended.

Add the mixture to the saute pan with the golden artichokes.  Sprinkle the top with 1 tbs parmesan.

Transfer saute pan to preheated oven (be sure to use a pan with heatproof handle) bake for 15-20 minutes until golden and fluffy.  Transfer to serving dish.

Home Made Ricotta

Makes About 2 Cups Ricotta

Ingredients

2 quarts whole milk

1 cup heavy cream

1/2 teaspoon salt

1 large lemon freshly squeezed

Line a large strainer with a layer of heavy duty cheesecloth and place it over a large bowl.

Slowly bring milk, cream and salt to a rolling boil in a 6 quart heavy pot over moderate heat, stirring occasionally to prevent scorching.

Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour mixture into the lined strainer a little at a time and let it drain 1 hour, occasionally pouring out whey in bowl.  After all the liquid is drained, chill the ricotta, covered in refrigerator.

This is such a simple recipe and the flavor is so delicate it is almost a shame to buy store bought!

Dark Chocolate Covered Marshmallows

 

Makes about 4 dozen 1" candies

Marshmallow Ingredients
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
Confectioners' sugar for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the wisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.  Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermomoter.  Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.  Put the mixer on high speed and whip until the mixture is very thick, about 10-15 minutes.  Add the vanilla and mix thoroughly.

With a strainer, generously dust an 8x12 inch NON METAL (I made the mistake of using metal in previous attempts and it was a disaster) baking dish with confectioners's sugar.  Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar.  Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto silicone baking pad or a board and cut them into squares.

Chocolate Glaze
12 oz dark chocolate (you can use semisweet or milk chocolate depending on what you like)
1/4 cup vegetable oil

Put chocolate and vegetable oil into a microwave safe bowl and microwave on high 2 minutes stir with whisk
(if chocolate does not melt all the way after stirring, microwave another 30 seconds)

Dip marshmallows in chocolate covering all sides and place on parchment paper or baking silicone pad and let the chocolate set.

These are one of my favorites, the marshmallows are creamy and not too sweet.  Combined with the dark chocolate makes them just divine!  

Chocolate covered Coconut Easter Eggs with Almond Center

I used 8 medium plastic Easter Eggs and 1 large Egg as a mold. Or you could roll the mixture into 1" balls and place the almond in the middle 

Ingredients
1 cup sugar
1 cup light corn syrup
1 cup water
1 package flaked coconut 14 oz
1 teaspoon almond extract
12 whole unsalted almonds (depending how large you make the eggs)

Combine sugar, water and corn syrup in large saucepan, cook on medium, stir until sugar dissolves.
Add candy thermometer and bring mixture to 235 degrees (soft ball) do not stir.  When sugar mixture reaches temperature, remove thermometer turn off heat and add coconut and almond extract.  Let cool slightly.

Mashed Garlic & Thyme Potatoes

This Recipe uses Instant Potatoes

(Forgot to buy potatoes and this worked great)

Serves 3-4

Ingredients

2 extra large eggs, beaten

1 1/3 cup plain potato buds

1 1/3 cup milk

1 cup water

2 whole garlic cloves

4 sprigs fresh thyme

2 tablespoons butter

1/2 teaspoon salt

1 cup grated romano cheese

In a small pot simmer milk, garlic & thyme.  Do not let it come to a boil.

In an oven proof bowl, beat egg, add potato buds, salt, cheese and strained  milk mixture and water.  Stir with fork.  Add 4 pats of butter on top.

Bake at 350 F for about 20 minutes or until the top is golden.

Roast Chicken with Basil Butter & Smoked Sea Salt

Preheat Oven to 400 F Convection Roast

Ingredients

7-8 Pound Roasting Chicken

1/2 stick unsalted butter at room temperature

1/2 cup fresh basil leaves

1/4 cup fresh Italian parsley

1 teaspoon smoked sea salt (available at Trader Joe's)

1/2 teaspoon freshly ground pepper

1 tablespoon olive oil

1/2 lemon

sprig of basil

Rinse and pat dry chicken.  Place on baking sheet with 1" sides and line with foil.

In a food processor mix butter, basil, parsley, teaspoon of course sea salt, 1/2 tsp pepper until blended.

Gently run your fingers between the skin and breast meat and the legs of the chicken.  Carefully put about a tablespoon of the butter mixture under the skin of the breast and leg and massage so it spreads evenly. Put an additional tablespoon (or whatever is left) into the carcass of the chicken, adding 1/2 teaspoon salt, 1/2 teaspoon pepper, half of a lemon and a sprig of basil into the carcass.   Spread remaining basil butter from your hands onto the outer skin of the chicken.  Tuck the wings underneath the chicken and tie the legs with kitchen string.  Sprinkle the top of the chicken with olive oil, sea salt & pepper.  Let chicken sit for about an hour so the flavors can be absorbed into the chicken.  I find it is best if the chicken is at room temperature before cooking.  

Roast for 90 minutes or until the juices run clear.  Let chicken sit for about 15-20 minutes before cutting.

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Chocolate Cake with Marshmallow Frosting & Chocolate Shavings

Chocolate Cake* with Marshmallow Frosting & Chocolate Shavings

Preheat oven to 350F Bake 35-40 minutes

Line the bottom of two 8" pans with parchment paper, then butter and flour surfaces

Cake Ingredients 

1 3/4 cups flour

2 cups sugar

3/4 cup coco powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

12 cup vegetable oil

2 extra large eggs at room temperature

1 tsp vanilla extract

1 cup freshly brewed coffee (I used hazelnut)
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed, scraping the bottom of the bowl with a rubber spatula until combined.  In another bowl, combine the buttermilk, oil, eggs, and vanilla.  With the mixer on low speed, slowly add the wet ingredients to the dry.  With the mixer still on low, add the coffee and stir just to , combine, scraping the bottom of the bowl with a rubber spatula.  Pour the batter into the prepared pans and bake for 35-40 minutes until cake tester comes out clean.  Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.*This cake recipe has been adapted from Barefoot Contessa
Marshmallow Frosting
Ingredients
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
Place egg whites, sugar and cream of tartar in a small pot, heat on very low heat until sugar dissolves whisking constantly and whites are warm to touch about 3 to 4 minutes.
Transfer mixture to bowl of electric mixer fitted with the whisk attachment, beat starting on low speed, gradually increasing to high until stiff, glossy peaks form about 5 to 7 minutes.  Add vanilla, and mix until combined.
Line cake dish with 2x6 pieces of parchment to keep the frosting off the dish while frosting.  Place first layer on parchment, pour 1/3 of frosting in center of first layer and spread out and down sides.  Add second layer and pour remaining frosting and spread from center down the sides. Remove the partchment paper.  Serve & enjoy!

Roasted Pineapple Habanero Souffle with Chocolate Sauce

Preheat oven to 350F

Butter & Sugar 6 small ramekins

Ingredients:

1 3/4 cups milk

1/4 cup Roasted Pineapple Habanaro Sauce (purchased)

4 large egg yolks

1/4 cup granulated sugar

2 tablespoons all purpose flour

4 large egg whites

1/4 cup sugar

I did some of this in the microwave and it worked perfectly.

Directions

Microwave milk and habanero sauce in heatproof measuring cup 2 minutes.

Whisk  1/4 cup sugar, flour, cornstarch and egg yolks in a large heatproof bowl.  Slowly add the milk mixture to egg mixture while continuing to whisk.

Microwave for one minute, whisk, microwave two more times for one minute whisking between times.  Remove from microwave and whisk until mixture thickens and cools.

Home Made Dog Treats

                                   Home Made Dog Treats

Preheat oven to 350F 

Line baking sheets with silicone pads or spray with cooking oil

Bake for 40 minutes

Makes about 100 treats

Ingredients                                                                                   

2 cups whole wheat flour

2 cups quick cook oatmeal

2 cups ground flax seed

2 eggs

1/2 cup molasses

1/2 cup vegetable oil

1/4 cup coconut oil (good for skin & fur)

1/2 cup water (more if needed)

1 cup peanut butter

Mix ingredients in bowl of electric mixer until dough forms.  Roll dough onto a floured surface 1/8 inch thick.

Use 1" cookie cutters to cut out treats or roll into 1" balls and flatten.  Bake for 40 minutes, cool and serve