Chicken N’ Gravy Dog Food Topper Recipe

Chicken N’ Gravy Dog Food Topper Recipe

I think everyone knows that we share our home with a very spoiled and finicky almost 2 year old Siberian Husky named Cannoli.  For the last few months we’ve been trying to put some weight on her.  This has proven to be a difficult task, not only is she finicky, she’s very active too!

We’ve tried everything to get her to eat her dog food, including switching brands from Merrick, to Blue Wilderness, and now to Solid Gold. All very good dog food, and all on the high end of the spectrum as far as dog food costs.  We’ve tried both wet and dry food, and a mixture of both, not to mention a variety of flavors.   Nothing seems to work, she turns her nose up at them.  In desperation we tried Blue Wilderness Dog Food Toppers.  She liked those and picked the toppers out of the dry food.   But she can’t live, much less gain weight on toppers alone.

Toppers are meant to make dry food more appealing, they come in small 3 oz. packets which cost almost $2 each.  If I had to feed her just toppers, she’d need almost 6 packets a feeding, and she gets 2 feedings a day, that would cost over $20 a day!

Then I noticed the toppers looked like meat cubes in gravy.  After discussions with our trainer and breeder we decided that homemade toppers would work.  The toppers aren’t meant as a meal, just about 1/4 cup added to her dry food should work.  So I started making her toppers and she loves it! It’s even gotten her to eat the dry food mixed in with it!

Chicken N' Gravy Dog Food Topper Last month I made her beef toppers in my crockpot, it was so easy!  This month I made her Chicken N’ Gravy Dog Food Topper and she loves it too!

Since it was chicken I didn’t make it in the crockpot, I didn’t want the chicken to get too soft and mushy, she doesn’t do mushy!  I told you she’s finicky!  I basically stir fried chicken cubes, added some mixed veggies and low sodium chicken broth.  I thickened the broth with a bit of corn starch and voila a new topper for Cannoli.

I make a large pot of toppers, put them in freezer safe containers, and thaw them as needed.  One recipe lasts a month, best of all it cost lest than $10!

I must add that this recipe is for dog food toppers.  It is not meant to replace dog food.  Dogs need the balanced nutrients in commercial dog food.  However if you want to make your pet homemade dog food you sure can.  But before you rush to the kitchen to cook up a batch please do your research, there are many recipes out there.  You may also have to give your pet vitamin and mineral supplements to make up for the nutrients homemade dog food may me lacking.  Better yet consult your vet before you switch completely from commercial to homemade dog food, he or she will be able to tell you what nutrients are best for your dog.

Chicken N' Gravy Dog Food Topper

Blue Wilderness Rocky Mountain Recipe for Adult Dogs with Bison 22 lb. Bag $64.99

I also have to add that I know it’s tempting to give your pet left over stews but don’t!  Most of us season our stews with onions and garlic, these ingredients are toxic to your pet.  That’s why I cook for Cannoli, her food is  unseasoned and definitely don’t contain onions and garlic.  Before you cook anything for you dog check the list of human foods that are toxic to pets so you can avoid them.

Having said that here’s my recipe!

Ingredients:

1 Lb. Boneless Skinless Chicken Tenderloins, chopped into small cubes

1 Tbsp.  Olive Oil

1 Can Low Sodium Chicken Broth

1 Can Organic Mixed Vegetables – make sure it has no onions, garlic, or other ingredients that aren’t dog friendly

1/4 Cup Water

1 Tbsp.  Corn Starch

Directions:

Heat oil in pan.

Add chicken cubes and cook until done.

Add mixed veggies and broth.

Let simmer about 5 minutes.

Dissolve corn starch in water.

Stir into chicken mixture to thicken.

Cook until broth is desired thickness, but no more than 10 minutes.

Let cool and transfer to freezer safe containers.

Thaw when ready to use and stir into dry food.

If you have a favorite recipe you like to make for your fur baby drop us a line.  We’d love to hear from you!

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Chicken N' Gravy Dog Food Topper Recipe
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Chicken N' Gravy Dog Food Topper Recipe
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Ingredients
Servings:
Instructions
  1. Heat oil in pan.
  2. Add chicken cubes and cook until done.
  3. Add mixed veggies and broth.
  4. Let simmer about 5 minutes.
  5. Dissolve corn starch in water.
  6. Stir into chicken mixture to thicken.
  7. Cook until broth is desired thickness, but no more than 10 minutes.
  8. Let cool and transfer to freezer safe containers.
  9. Thaw when ready to use and stir into dry food.
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Pork Chop Suey Filipino Style Recipe!!!

Pork Chop Suey Filipino Style Recipe!!!

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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!


Ingredients:

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

 

Directions:

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.

Serve it hot with steamed white rice.

 

Share and Enjoy!!!

 

Pork Chop Suey Filipino Style Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Pork Chop Suey Filipino Style Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
Servings: people
Instructions
  1. Cut the pork into thin strips.
  2. 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.
  3. In a small bowl, whisk together broth, 1 tbsp. oyster sauce, corn starch and sugar. Set aside.
  4. Heat oil in a pan or wok over medium heat. Fry pork for about 3 to 5 minutes.
  5. 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.
  6. Add the corn starch mixture, bring to a boil then lower the heat and continue stirring until well blended and sauce thickens.
  7. Remove immediately from heat after heated through.
  8. Serve it hot with rice.
  9. Share and Enjoy!!!
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Steak & Pasta

Steak & Pasta

I think by now everyone knows that we host a barbecue just about every Sunday night.  Sometimes deciding what to grill can be a problem and when we can’t decide what to grill we always go with steaks.  It’s easy and most folks like steak, specially a good rib eye.  My husband always makes an extra steak or two, just in case.  This means we sometimes have left over steak, this can be a problem.  I refuse to toss left over steaks, specially now that rib eye prices have gotten so expensive.  But re-heated steak is nasty.  So I find myself looking for ways to use left over rib eyes without them turning into dried leather.  For the most part I turn it into some sort of stir fry.

Steak & PastaThis week I decided to make something with pasta.  My son and daughter-in-law had given me a new Philips Pasta Maker for Christmas and I wanted to use it.  So I came up with this Steak & Pasta recipe.

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This recipe is super easy to make.  You can use it with any type of pasta, I used  homemade Fettuccine.  You can make your own or buy fresh pasta from your grocer’s refrigerated section, or use dried box pasta.  The balsamic vinegar sauce gives it a nice flavor as does the grilled steak.  I hope you enjoy this recipe as much as we do.

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Ingredients:

1 – 2 left over grilled steaks, preferably rib eye sliced into strips

1 tbls. finely minced garlic

1 Medium onion, chopped

3 tbls. olive oil

1/4 cup balsamic vinegar

1 tbls. Italian Seasoning

1 small can sliced mushrooms

1 can beef broth

1 tsp. corn starch

Pasta

Directions:

Heat oil and add chopped onions.  Cook until onions start to turn translucent.

Add garlic.  Stir until garlic starts to turn brown.

Add steak strips.  Stir for about 3 minutes.

Add 3/4 of the can of beef broth, reserve the rest.

Stir in Italian Seasoning and balsamic vinegar.

Simmer for about 5 minutes.

Meanwhile dissolve cornstarch into reserved beef broth and cook your pasta.

Add mushrooms.

Gradually add cornstarch mixture to the meat, stir constantly, until the sauce starts to thicken.

Remove from heat and serve with cooked pasta.

 


 

Steak & Pasta
Steak & Pasta
Print Recipe
Tasty and quick recipe using left over grilled steaks.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Steak & Pasta
Steak & Pasta
Print Recipe
Tasty and quick recipe using left over grilled steaks.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat oil and add chopped onions. Cook until onions start to turn translucent.
  2. Add garlic. Stir until garlic starts to turn brown.
  3. Add steak strips. Stir for about 3 minutes.
  4. Add 3/4 of the can of beef broth, reserve the rest.
  5. Stir in Italian Seasoning and balsamic vinegar.
  6. Simmer for about 5 minutes.
  7. Meanwhile dissolve cornstarch into reserved beef broth and cook your pasta.
  8. Add mushrooms.
  9. Gradually add cornstarch mixture to the meat, stir constantly, until the sauce starts to thicken.
  10. Remove from heat and serve with cooked pasta.
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Escabeche – Filipino Sweet & Sour Fish

Escabeche – Filipino Sweet & Sour Fish

Sweet & Sour FishFilipino cuisine is a melting pot of several different types of cuisine, but it is said that 80% of Filipino dishes have been influenced by Spanish cuisine.  The Philippines was a Spanish colony from 1521 to 1898.  Almost 400 years of Spanish rule certainly left its mark, many Filipino specialties are local adaptations of Spanish dishes.

 One of our family favorites is Escabeche, or a Sweet & Sour Fish dish.  Escabeche is a common Spanish dish that is popular in Mediterranean and Latin American cuisine.  Typically it refers to a dish of poached or fried fish that has been marinated in an acidic sauce before serving.  It can also composed of other meats including chicken and pork, or vegetables.  The Filipino version of Fish Escabeche is fried fish in a Sweet & Sour sauce.  It is a favorite Filipino party food, specially when it’s made with a whole fish that’s artfully arranged on a platter and topped with colorful veggies and sauce.

I’ve made it the traditional way using whole fish, but my grandsons have difficulty with the small fish bones.  To make it easier for them to eat I have started making Escabeche using fish fillets than have no bones.  Any kind of white fish will work.  We have used Tilapia, Flounder, Orange Roughy, and other white fish we find in the market.

Like many Filipino dishes Escabeche isn’t difficult to make, but it is “fussy” meaning its preparation requires several steps; in this case dredging, frying, chopping, and making the sauce.  It takes about an hour or so tho cook so it’s not something I make very often, but when I do my family loves it!

Ingredients:

6 – 8 Fish Fillets (any white fish:  Tilapia, Flounder, Halibut, etc.)

1 Cup Flour

1  Tsp. Garlic Powder

1 Tsp. Ground Black Pepper

1 Tsp. Sea Salt

1/3 Cup Vegetable Oil

1 Cup Sugar

1/4 Cup White Vinegar

1 1/2 + 1/2 Cup Water

1/4 Cup Ketchup

2 Tbls.  Corn Starch

1 Large Onion Sliced into strips

2 Medium Green Peppers Sliced into large chunks

4 Cloves Garlic roughly chopped

Directions:

  1. e

Serve right away.  It goes great with steamed white rice.h

Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Instructions
Fried Fish
  1. Combine flour, garlic powder, salt & pepper and place in a shallow dish.
  2. Heat oil over medium - medium high stove.
  3. Rinse fish fillets and pat dry with paper towel.
    Sweet & Sour Fish
  4. Dredge fillets in flour mixture and place in heated oil.
  5. Fry fish until cooked and turns golden brown - about 4 - 5 minutes per side depending on the thickness
    Sweet & Sour Fish
  6. Remove from pan and place on a plate covered with a paper towel to absorb some of the oil. Set aside.
    Sweet & Sour Fish
Sauce
  1. Combine sugar, vinegar, ketchup, and 1 1/2 cups water in a sauce pan and bring to boil. About 10 minutes.
    Sweet & Sour Fish
  2. Mix 1/4 cup water with corn starch until smooth.
  3. Slowly stir corn starch liquid into the boiling vinegar mixture to thicken. Reduce heat to low and let sauce gently simmer. Keep an eye on it, you don't want it to get too thick. If it gets too thick add a bit of water to thin.
Veggies
  1. Saute onions in the oil you fried the fish in until it starts to turn a bit soft.
  2. Add garlic, saute until cooked.
  3. Add green peppers and cook until peppers turn slightly soft.
  4. Return fried fish fillets to pan with veggies.
  5. Gently stir fish mixture for about 3 - 4 minutes.
  6. Arrange fish and veggies in a platter.
  7. Pour sauce over all.
Recipe Notes

The most efficient way to make this dish is to start making the sauce while the fish is frying.   Keep the sauce simmering over low heat while you finish sauteing the veggies. Stir the sauce periodically to keep a skin from forming on the top.
When you drain the fried fish and set it aside keep it warm by placing it in a warmer or on the stove top. Don't cover the fried fish, it will get soggy.
When you replace the fish in the pan gently stir it so that the fillets warm up a bit. Transfer fish and veggies on to your serving dish (or you can keep it in the frying pan) and pour the hot sauce over all.
This dish is perfect served with steamed white rice.

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Melting Moments Cookie Recipe

Melting Moments Cookie Recipe

CookieIt’s shaping up to be a very busy holiday season for me, I’m pretty sure it’s been busy for many of you as well.  I haven’t felt much like baking but Christmas wouldn’t be the same without a few homemade cookies.

I love homemade cookies, but I don’t love baking them!  Honestly I’d rather bake a dozen cakes!  Cookies aren’t difficult, I just find them a bit more time consuming than say baking a cake or a pie.

Last weekend I set out to bake some cookies and decided to make these simple but yummy cookies. They are called anything from Mexican Wedding Balls to Melting Moments or even Melt Away Cookies.  I’ve had this recipe for years!  I used to roll them into balls then roll them in powder sugar as they cooled.  This year to save time I rolled them into logs and cut them into bite size pieces before baking.  Then I sprinkled them with powder sugar.  Whatever you call them and however you bake them, they are delicious!

The cookie dough needs to be refrigerated for at least an hour before baking so you can make the cookie dough the night before or even a few days ahead of time, then cut or roll them when you’re ready to bake.  Very convenient this time of year!

Ingredients – makes 45 pieces of 1″ cookies

1 1/4 cup flour

3/4 cup cornstarch

1/2 tsp salt

1/2 cup powdered sugar

2 sticks butter, softened to room temperature

1 tsp vanilla extract

1 cup Powdered sugar for topping

Directions

1.  Combine flour, cornstarch, and salt in a bowl.

2.  In a separate bowl mix butter and sugar on medium until fluffy, about 2-3 minutes.

3.  Slowly mix in flour mixture.  Mix until all the dry ingredients have mixed into the butter mixture.

 

Cookie4.  Roll into 1/2″ to 1″ thick logs.  Wrap logs in parchment paper and refrigerate for at least an hour.  Dough should be firm.

 

5.  When ready to bake preheat oven to 350 degrees.

Cookie6.  Slice dough into 1″ pieces and place on parchment covered cookie sheet.

 

 

 

 

 

Cookie7.  Bake 12 minutes or until bottom and sides start to turn golden brown.   Tops of cookies should remain fairly whitish, not brown.

8.  Remove from oven and let sit for a couple of minutes to start cooling.  Carefully slide parchment paper with cookies on top to the counter and let cool.

9.  Sprinkle cookies with powder sugar.  I placed the sugar in a sieve or strainer and shook it over the cookies.

10.  Store in air tight containers.

Melting Moments Cookie Recipe
Print Recipe
They are called anything from Mexican Wedding Balls to Melting Moments or even Melt Away Cookies. I've had this recipe for years! I used to roll them into balls then roll them in powder sugar as they cooled. This year to save time I rolled them into logs and cut them into bite size pieces before baking. Then I sprinkled them with powder sugar. Whatever you call them and however you bake them, they are delicious!
Servings Prep Time
45 Cookies 15 Minutes
Cook Time Passive Time
12 Minutes 1 Hour
Servings Prep Time
45 Cookies 15 Minutes
Cook Time Passive Time
12 Minutes 1 Hour
Melting Moments Cookie Recipe
Print Recipe
They are called anything from Mexican Wedding Balls to Melting Moments or even Melt Away Cookies. I've had this recipe for years! I used to roll them into balls then roll them in powder sugar as they cooled. This year to save time I rolled them into logs and cut them into bite size pieces before baking. Then I sprinkled them with powder sugar. Whatever you call them and however you bake them, they are delicious!
Servings Prep Time
45 Cookies 15 Minutes
Cook Time Passive Time
12 Minutes 1 Hour
Servings Prep Time
45 Cookies 15 Minutes
Cook Time Passive Time
12 Minutes 1 Hour
Ingredients
Servings: Cookies
Instructions
  1. Combine flour, cornstarch, and salt in a bowl.
  2. In a separate bowl mix butter and sugar on medium until fluffy, about 2-3 minutes.
  3. Slowly mix in flour mixture. Mix until all the dry ingredients have mixed into the butter mixture.
  4. Roll into 1/2" to 1" thick logs. Wrap logs in parchment paper and refrigerate for at least an hour. Dough should be firm.
  5. When ready to bake preheat oven to 350 degrees.
  6. Slice dough into 1" pieces and place on parchment covered cookie sheet.
  7. Bake 12 minutes or until bottom and sides start to turn golden brown. Tops of cookies should remain fairly whitish, not brown.
  8. Remove from oven and let sit for a couple of minutes to start cooling.
  9. Carefully slide parchment paper with cookies on top to the counter and let cool.
  10. Sprinkle cookies with powder sugar.
  11. Store in airtight containers.
Recipe Notes

You can roll the cookies in powedered sugar or sprinkle the sugar over them.  I placed the sugar in a sieve or strainer and shook it over the cookies.

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