It’s shaping up to be a very hot summer. To keep Cannoli, our Siberian Husky, cool and comfy this summer we’ve been making her frozen dog treats.
They are so simple to make, they not only keep her cool, they keep her busy for almost an hour!
For these treats I used apples and blueberries I had in the fridge and low sodium chicken broth I had in the pantry. Really you can use your pooch’s favorite fruits and veggies or whatever you have at home as long as they are dog friendly. Don’t use onions, grapes, and if using apples be sure you remove the seeds, they are some foods toxic to pets. For a list of foods that can be poisonous to pets click here to be taken to the Humane Society list.
I freeze my treats in styrofoam coffee cups (but you can use paper cups, ice cube trays, or silicone molds), I just peel away the cup when I give Cannoli the treat. It’s a great in expensive way to make and store the frozen treats. You can portion out the treats to fit your pet’s needs. I make mine fairly large and fill the cup, she’s a good size pup! I’d limit these treats to once a day as it does contain some sodium, which is a great way to spice up kibble and keep dog hydrated but too much salt is not good for your pet.
Makes 6 full coffee cups
2 apples – cut in cubes, all seeds removed
1/2 fresh blueberries
3 cups low sodium chicken broth
Distribute fruits into 6 styrofoam coffee cups.
Pour desired amount of chicken broth into cups. Fruit floats to the top.
Freeze for at least 6 hours.
Peel off cup when ready to give your pet the treat.
Arroz Valenciana is commonly prepared on holidays, Fiesta’s (festival), Christmas, New Year’s Eve, reunions and family gatherings.
Arroz Valenciana is similar to Paella. The Filipino version makes use of coconut milk, malagkit (glutinous or sweet rice), chorizo and boiled eggs, which is what this recipe is all about.
Arroz Valenciana is a typical Latin American dish, their version is called Arroz a la Valenciana in Spain, and Arroz Valenciana in Portugal. This is my version of Filipino Style Arroz Valenciana Recipe. You can try different styles of your own to make it look good and more delicious according to your taste buds. Enjoy!
½ lb. chicken breast or thigh, chopped
½ cup glutinous white rice “malagkit”
1 cup jasmine rice
2-3 pcs. hard boiled eggs
1 cup coconut milk (canned or fresh)
2 cups chicken broth
3 pcs. chorizo de bilbao, sliced diagonally
1 pc. medium tomato, diced
2 tbsp. tomato paste
1 pc. medium red bell pepper, cut into strips
1 tsp. paprika
½ cup raisins
½ cup green peas
2-3 tbsp. extra virgin olive oil
2-3 cloves garlic, crushed
1 pc. medium yellow onion, diced
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Combine the glutinous rice and jasmine rice.
Wash with water twice, drain then set aside.
In a wide pan, heat the olive oil over medium heat.
Saute garlic, onion, and tomato.
Add the chopped chicken and cook for 3-5 minutes.
Add the chorizo de bilbao and cook for 2-3 minutes.
Add the salt, pepper, and paprika then stir.
Then add the chicken broth and coconut milk, stir and let boil.
Add the washed rice then stir and let boil.
Add the tomato paste. Stir. Cover and simmer for 5 minutes.
Then add the green peas and raisins. Cover and simmer for 8-10 minutes.
Add the red bell pepper and continue to simmer until the rice is fully cooked.
Pinoy (Filipino ) Chicken Noodle Soup is a tasty noodle soup dish usually made from bone-in chicken thighs, bacon and chicken liver. It has that good Asian chicken flavor and can help keep you warm during cold season.
I love cooking my own chicken noodle soup at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make chicken noodle soup the way I like it to be and within my budget.
This Recipe for Chicken Noodle Soup is very simple and quick and yet delicious. This is perfect for those Asian Food Lovers. Enjoy Cooking!!!
1 lb. chicken, cut into small pieces
1 lb. round miki noodles
½ cup chopped chicken liver
4 pcs. crumbled bacon
4 cups chicken broth
½ small cabbage, core removed and chopped
1 medium carrot, julienne
¼ cup chopped green onions
1 medium yellow onion, diced
4 cloves garlic, crushed
2 tbsp. fish sauce we called it (patis)
2 tbsp. cooking oil
2 cups water
Heat the oil in a cooking pot.
Then sauté the garlic and onion.
Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.
Add the chicken liver. Stir and cook for 2-3 minutes.
Pour-in water and chicken broth, cover and simmer for 25-30 minutes.
Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.
Pour-in the fish sauce and stir.
Pour the miki noodles and cook for 5 to 7 minutes.
Chop Suey literally means assorted pieces. It’s become a staple of Chinese overseas cuisine consisting of meat, seafood, poultry, or eggs, quickly cooked with vegetables such as cabbage, celery, beans, sprouts, in a starch-thickened sauce. In short what many of us call stir-fry.
When we have parties, fiestas or other events we always order Chop Suey from the local Chinese restaurant or we cook it at home. We will be making some for our town fiesta this coming May 15, 2016.
The combination of vegetables and meat/seafood is perfect and the taste is fantastic. Most of my family is vegetarian so we make this with just veggies. I make it for my grandmother and she loves it. But for now I will give you my version of Chop Suey with Pork. You’re definitely gonna love this!
1/2 lb. pork, cut into thin strips
1 tsp. soy sauce
1 tsp. oyster sauce
1 tsp. corn starch
salt and pepper, to taste
1 to 1-1/2 cup chicken broth or water
2 tbsp. oyster sauce
2 tbsp. corn starch
1/2 tsp. sugar
3 stalks celery, cut diagonally into 1 inch long
15 to 20 pcs. snow peas, trimmed
1/4 cup vegetable oil
3 cloves garlic, minced
1/2 cup chopped red bell pepper
1-1/2 cup baby carrots, halved
1 can slice mushroom, drained
1 can miniature cut cobs of corn, drained
1 onion, chopped
Cut the pork into thin strips.
Stir together 1 tbsp. oyster sauce, soy sauce, corn starch, salt and pepper. Add the meat and marinate for 10 to 15 minutes then set aside.
In a small bowl, whisk together broth, 1 tbsp. oyster sauce, corn starch and sugar. Set aside.
Heat oil in a pan or wok over medium heat. Fry pork for about 3 to 5 minutes.
Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
Add the corn starch mixture, bring to a boil then lower the heat and continue stirring until well blended and sauce thickens.
Remove immediately from heat after heated through.
My husband announced last week that he would start his low carb diet on Monday. He does this to drop the few pounds he gained during a vacation. I think just about everyone I know comes home carrying a few extra pounds around their waist as souvenirs.
When my husband decides to go on one of these diets meal preparations can be challenging. I’m just glad he said low carb not no carb!
Here’s a chicken recipe using the garlic sauce I recently discovered how to make. The sauce is usually used as a dip or sauce over chicken shawarma or shish taouk, Middle Eastern dishes our family loves. I made a quart of this sauce which I keep in the fridge and I’ve been looking for ways to incorporate it in other dishes.
This Garlic Lemon Chicken is so easy to make, it takes less than half an hour to cook up. I served it with a nice salad, but you can serve it over pasta or rice with a simple veggie side dish.
4 boneless skinless chicken breasts – cut in half lengthwise
1/2 cup flour
1 tbls. finely minced garlic
1 tbls. garlic powder
1 tbls. finely chopped parsley
1 tsp. ground white pepper
1 tsp. sea salt
2 tbls. olive oil
1 tbls. butter
1 can chicken broth
1/4 cup Garlic Sauce (click here for recipe)
1 tbls. corn starch
1/4 cup water
1. Combine flour, garlic (minced and powder), parsley, pepper, and salt in a small plate.
2. Pound chicken pieces with a kitchen mallet until they are very thin – about 1/4″.
3. Roll both sides of chicken pieces in flour mixture.
4. Heat olive oil in frying pan then melt butter in oil.
5. Cook floured chicken pieces in oil until done and golden brown in color. (about 7-8 minutes).
6. Remove cooked chicken from pan and set aside, but do not turn off heat.
7. Pour broth into pan and let boil.
8. Add Garlic Sauce to pan and stir until it dissolves.
9. Cut lemon in half – squeeze juice of one half into pan. Slice remaining half into thin circles and set aside.
10. Mix corn starch with water until corn starch is dissolved.
11. Slowly stir in starch mixture to pan. Sauce will slightly thicken.
12. Return cooked chicken to pan and cover with sauce.
13. Remove from heat and garnish with lemon slices.