HOMEMADE DOG BISCUITS

Hello Everyone!  HAPPY TUESDAY TO ALL! 


I called up my sister Julie from Toronto, Canada yesterday and we had a lot of topic of conversation until we ended up conversing about dogs.  She owns a dog named Rex and Rex was taken to his vet recently and was diagnosed with heart problem.  Rex is quite old but he's a darling!  Since they were told that Rex has to be on a special diet, my sister Julie prepares his food and treats, chicken and rice and homemade biscuits, no salt, no spices, no additives added.  After our conversation, I realized that she has ideas of how to make dog treats.  So I decided to check our refrigerator if there were any left over and I too can make some dog treats like she does.  I also realized that I was the one in our household purchasing or buying dog food and dog treats.  These are not cheap though, most of these dog foods and treats were quite expensive, especially our dogs do not eat dry dog food.  Here are some of my take on "dog treats", experimented and evaluated, tried to give them to my dogs and they loved them.  :-)




HOMEMADE CHICKEN BREAST DOG BISCUITS


* 1 lb roasted chicken breast, chopped and cooked
*1 c frozen vegetables, chopped and cooked
* 1 c chicken broth or homemade chicken broth (no salt added)
* 1 c unbleached all purpose flour


In a medium bowl, mix all ingredients together and spoon the mixture into a cookie dish pan.  Heat oven to 350 degrees.  Bake mixture to 40-45 minutes.  Cool and serve.




HOMEMADE GROUND BEEF and SPINACH BISCUITS


* 1 lb ground beef (90% less fat), brown and drain fat
* 1 can chopped spinach, drain
* 1 c unbleached all purpose flour
* 1 c beef broth or homemade beef broth


Same procedure as the chicken.  You can also make these biscuits as thin as possible like a stick.

MINI-EGG PIES

Here is my version of mini-egg pies.  My sister Julie, who introduced to us a version of "leche flan cheesecake" also made these type of egg pies.

MINI-EGG PIES

Ingredients:

*6 egg yolks
* 1 (14 oz.) can condensed milk
*1 (14 oz.) can evaporated milk
*1/4 tsp. vanilla extract
*cheesecloth or strainer

1.  Combine egg yolks, condensed milk, evaporated milk, and vanilla extract in a medium bowl.  Gently mix them in a circular motion until well blended.  Using a cheesecloth or a strainer, strain the egg-milk mixture or if you are using a strainer, strain it twice for consistency. 

2.  Using a ladle pour the egg-milk mixture into a prepared dough-lined muffin pan 3/4 full and bake in a 350 degrees oven for about 25-30 minutes until crust is golden brown.

FOR FLAKY CRUST:

Ingredients

*2 cups unbleached all purpose flour
*2 sticks unsalted butter
*1/2 tsp. kosher salt
*1/4 cup ice water
*2 tbsp. stevia sugar

Preparation of flaky crust:

1.  Cut unsalted butter into cubes and freeze them for about an hour in the freezer. 

2.  Combine flour, salt, and sugar in a medium bowl, mix or whisk them together and chill the mixture in the refrigerator for about 30 minutes.

3.  Add butter into the mixture, cut the butter into the flour mixture by using a pastry cutter or blender or fork.  Work them together (butter and flour mixture) until it comes out a coarse pea-like butter speckled pieces.

4.  Drizzle ice water one tablespoon at a time, until dough can be formed into a ball.  If dough is crumbly and does not hold together, add few more ice water a tablespoon at a time.  DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK dough. 

5.  Wrap dough in a plastic wrap and chill in the refrigerator for at about 2 hours.

6.  Divide dough into 12 balls, place ball between 2 sheets of parchment paper. 

7.  Using a rolling pin, flatten the dough into 4 inch wide and 1/8 thickness. 

8.  Place dough into a muffin holes using hands, press the dough bottom and sides.  Trim off excess dough on edges.

** YOU CAN PREPARE DOUGH AHEAD OF TIME, A DAY OR TWO BEFORE YOUR EGG-MILK MIXTURE IS PREPARED.  ENSURE YOUR DOUGH IS KEPT IN THE REFRIGERATOR.  **

LECHE FLAN or CARAMEL CUSTARD - A popular Filipino dessert

There were many desserts that we Filipinos loved to eat during festivities like Christmas and birthdays, the very popular one was the "leche flan".  I think this was the easiest and simplest dessert that anyone can make to serve to your and friends.  But it depends how you make them, as everyone tried to make these dessert, you have to be consistent in preparing leche flan. 

LECHE FLAN or CARAMEL CUSTARD

Ingredients:

*10 egg yolks
*1 (14 oz.) can condensed milk
*1 (14 oz.) can evaporated milk
*1/4 tsp. vanilla extract
*1/4 cup refined sugar
* 1-3 molds or pans
*cheesecloth or strainer

***If you are using one pan, melt refined sugar over low heat on stove top until melted and golden brown.  Remove from heat and allow caramel to cool and harden.

Preparation:

1.  Using a medium bowl, combine egg yolks, condensed milk, evaporated milk, and vanilla extract.  Gently stir in circular motion until blended.  DO NOT USE BLENDER or MIXER. 

2.  Strain the egg-milk mixture with a cheesecloth or a strainer.  If you are using a strainer, you can strain the mixture twice for consistency.

3.  Pour strained egg-milk mixture into prepared pan***.

4.  Cover pan with foil in a wide oven safe dish with about an inch of water (waterbath).  Bake 375 degrees in the oven for about 45 minutes to an hour or use a toothpick to insert in the centre of the flan, if it comes out clean. 

5.  Turn flan over on a serving dish, caramel on top.

6.  Serve with ice cream if desired.

HOMEMADE CHICKEN FAJITA Recipe included

 

 Here is my take on "chicken fajita", easy to make and you can also have it on flour tortilla with sour cream, avocado, and thinly sliced iceberg lettuce lightly dressed with salt and cider vinegar.  Or you can just add rice mix with the chicken fajita.

 

CHICKEN FAJITA:

Ingredients:
1 lb chicken breast, cubed or sliced
3 various colors of bell peppers, sliced in strips
3 tbsp. olive oil
1 garlic clove, minced
1 medium onion, chopped and diced
1 tsp. ground cumin
1 tsp. chili powder
1 or 2 jalapeno pepper, chopped and seeded
1/4 cup cilantro
1 tsp. sea salt
1 tsp. ground black pepper

In a skillet sautee garlic and onions with olive oil.  Add cumin, chili powder, salt and pepper , sliced chicken breast.  Cook for 5 minutes, then add jalapeno peppers, cilantro and bell peppers.  Let it cook for 3 minutes.  Serve it hot either on flour tortilla or rice

 Chicken Fajita with jasmine rice. 

Do you have a palate for spicy and hot? JAMAICAN BEEF PATTIES-Recipe included

I love ethnic foods, I can name a few that I really loved some are spicy and some are mild.  And to top it all off, with my voracious cravings and tastes for ethnic dishes, there was a time when I was in Morocco, tasted all their foods whether it was in a restaurant or street vendors, I became ill, could not attend some sight-seeings with the group of tourists and no desire of getting out of the hotel...due to this I learned my lesson, never taste something that is not cooked when you're away on vacation outside North America, do not eat fresh salad or fresh fruits as they might have not been washed.  :-)

Here is my take on some global dishes that most of us might like to taste.  "Jamaican Beef Patties" are very common in North America, especially in Toronto, Canada.  I craved for them as their hot and spicy, the crust is crispy.  You can make them at home and serve them for snacks or dinner with iced cold tea. 

JAMAICAN BEEF PATTIES

Ingredients:

• 2 tbsp. margarine
• 1 lb. ground beef (90% or 85% less fat)
• 1 small onion, finely diced
• 1 tsp. curry powder
• 1 tsp. dried thyme
• 1 tsp. sea salt
• 1 tsp. ground black pepper
• 1 tsp. chili powder
• 1/2 tsp. rosemary
• 1/2 cup dried bread crumbs
• 1 tsp. hot sauce or Tabasco sauce (depending on your likeness of spiciness)
• 1/4 cup red bell peppers, chopped and diced
• 1/2 cup beef broth
• 1 egg, beaten to use as eggwash

Preparation:

• Brown ground beef with margarine in a skillet over medium heat.  drain the fat off.  Add onion, curry powder, dried thyme, chili powder, rosemary, salt and pepper.  Let it cook for 3 minutes, then add beef brothm red bell peppers, hot sauce or tabasco sauce.  Cook for another 3 minutes until all ingredients well blended.  Let it cool while preparing for the pastry dough.

PASTRY DOUGH:

• 2 cups unbleached all purpose flour
• 1 tsp. turmeric or curry powder
• 1 tsp. sea salt
• 3/4 cup unsalted butter, chilled and cubed
• 1/4 cup ice water

Preparation for Pastry Dough:

Blend together butter, turmeric or curry powder sea salt, and flour in a bowl.  Using fork or a pastry blender (or pulse in food processor) until mixture turns coarse with some roughtly pea-size butter lumps.  Drizzle at least 3 tbsp. of ice water evenly over the mixture and gently stir with fork until mixture incorporates.  Squeeze a small handful, if it doesn't hold together, add more ice water.  Do not overwork the pastry as it will become tough.

Turn dough into a lightly floured surface and divide into 6 portions.  Using heel of your hand, smear each portion once or twice in a forward motion to distribute fat.  Gather pastry dough together, wrap in a plastic wrap until firm.  Chill in the refrigerator for an hour or so.  When ready, PREHEAT the oven to 375 degrees F.  Take the pastry dough out, roll it out on a lightly floured surface pressing it to make a round dough at least 1/4 inch thick.  Spoon filling over the dough, wash the edges with either ice water and close the dough by using a fork to close the edges.  Brush top of the patty with eggwash.  Place them in the oven for at least 20-25 minutes until golden brown.  Enjoy and I hope this will inspire you to make your own Jamaican Beef Patties.

JUICY and TENDER SMOKED PORK BUTT done in the ELECTRIC SMOKER

I tried to smoke a 5 to 6 lbs. pork butt this time....

Brine pork for 2 to 3 hours with 1/4 cup kosher salt, 1/4 cup sugar, 5 cups cold water, and 1 cup red chardonnay wine .   Pat dry, sprinkle with Weber's Chicago Steak Seasoning.  Prepare brush with 1/4 cup apple butter and apple cider vinegar.



Set the electric smoker to 250 degrees and the timer for 5 hours.  Place apple and cherry wood chips to the smoker.  Put the pork fat side up for 2 1/2 hours.  Turn the pork fat side down.  Brush with the prepared apple butter and apple cider vinegar every once in a while.  Put more wood chips when needed.

Let it cool.  This smoked pork is almost like a "pulled pork" - juicy and tender. 

Baked Grated Zucchini with Parmesan/Mozarella Cheese and Hot Italian Calebrese

Zucchini is a very popular vegetable in the summer time, I have couple of zucchini plants in my garden, so I tried to make "baked grated zucchini with cheese and hot Italian calebrese.

Ingredients:  Yields a dozen
4 cups grated and squeezed zucchini (about 2 small zucchini or 1 medium zucchini)
2 eggs
1/4 cup parmesan cheese
1/2 cup mozzarella cheese
1/4 cup Italian hot calebrese, chopped
pepper to taste, no salt added as both cheeses have enough salt plus the hot calebrese

Preheat oven to 400 degrees.  Grate and squeeze out the liquid of zucchini (zucchini is a vegetable full of water like cucumber).  Mix zucchini, egg, parmesan cheese, hot calebrese, 1/4 cup of mozzarella cheese.  Prepare a muffin pan, rub with oil or unsalted butter inside muffin pan.  Spoon zucchini and place in the muffin pan.  Sprinkle 1/4 cup of mozzarella cheese on top.  Bake for 20-25 minutes until golden brown. Good for snacks or vegetable on the side for dinner. 

SMOKED CHICKEN using ELECTRIC SMOKER

My husband had been smoking meats for sometime, he's always proud of himself whenever he smoked any kind of meats.  This time I tried to smoke a whole chicken fryer to show that I too can do it.  I brined my whole chicken fryer...My hubby uses dry rubs...

Ingredients:
1/4 cup kosher salt
1/4 cup sugar
5 cups cold water
1 cup red chardonnay wine

Brine the whole chicken with the above ingredients for at least 2 to 3 hours.  Pat dry the chicken, ensure the cavity is dry and giblets and livers taken out if there were any.  Sprinkle with your favorite spices, I used Weber's Kick N' Chicken spices. 

 

Set the electric smoker to 250 degrees and the timer for 4 hours.  Put apple and cherry chips in the smoker.  Place more apple and cherry chips after 2 hours.  Prepare 1/4 cup of Apple Butter and 1/4 cup of apple cider vinegar to brush on the chicken.  Place the chicken in the smoker rack back down and breast up.  Every hour brush the chicken with the prepared apple butter and apple cider vinegar..  After 2 hours, turn the chicken breast down and brush with the prepared apple butter and apple cider vinegar.  I did not use a thermometer as I don't have one of those.  Let it cool......  Serve with salad or rice or potatoes .............................................

Zesty Roasted Garlic Pasta Sauce

I did another batch of pasta sauce, this time I added tomato paste, chardonnay white wine, Hungarian yellow peppers and cilantro...

INGREDIENTS:
6 lbs. fresh tomatoes (about 20 medium)
3 tbsps. splenda sugar
1 tsp. kosher salt
1 sprig fresh oregano
1 sprig fresh rosemary
1 sprig fresh basil
1 sprig fresh thyme
1 sprig fresh cilantro
3 cloves garlic minced and roasted
1 medium chopped onions
1 medium zucchini
2 small Hungarian yellow peppers
1 cup of chardonnay white wine
1 small can of tomato paste
3 tbsps. olive oil

PREPARATION:
WASH fresh tomatoes.  Scald 3 minutes in boiling water.  Dip into cold water.   Cut out cores, remove skins, and puree to smooth consistency in  blender or food processor and strain.  Set aside.

CHOPPED onions, yellow sweet peppers, thyme, oregano, rosemary basil, cilantro, and zucchini.  Set aside

COMBINE kosher salt, sugar, and tomato paste into the bowl of pureed tomatoes.  \

In a large pot ROAST garlic and onions in olive oil. Pour wine in the pan of garlic and onions, let it boil.  Pour tomato puree in the pan and bring to a boil.  Stir occasionally.  REDUCE heat and simmer for 30 minutes.  Stir in thyme, oregano, rosemary basil, cilantro, yellow peppers and zucchini. Zesty roasted garlic pasta sauce is ready. 

CANNING ZESTY GARLIC PASTA SAUCE:
1)  Pour hot sauce into a clean, sterilized pint canning jars, leaving 1/2 inch head space.  Cap each jar when filled.
2)  Process 40 minutes in boiling water bath.
3) Test jars for airtight seals.  Store up to 1 year.  If jars do not completely seal, refrigerate and consume within 2 to 3 weeks providing you store them in the fridge.



Scalded tomatoes, skins removed, cored and ready to be pureed

Pureed  tomatoes and ingredients ready.

Homemade Tomato Pasta Sauce

Pasta sauces are very cheap to buy at the store, but to some of us, we would rather make our own pasta sauce, made from fresh tomatoes, garlic, onions, green peppers, and herbs....Here is my take on, homemade tomato pasta sauce: 

Ingredients:
3-4 lbs. fresh tomatoes
pinch of salt and pepper to taste
3 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 small green peppers, chopped
1 sprig of fresh rosemary
1 sprig of fresh thyme
1 sprig of  fresh Italian basil
2 - 3 sprigs of fresh oregano
2 tsp. splenda sugar

Preparation:
Wash and cut tomatoes, put it aside. Put 2 tbsp. olive oil in a dutch oven pan, place all the tomatoes.  Let it cook for 5 minutes.  Cool.  Puree tomatoes in a blender, strain then strain to rid seeds and skins.  I did not add tomato paste at this point,  this will be added once you cook your tomato sauce and pasta.

Fresh tomatoes, herbs and green peppers

Cooked tomatoes, pureed, and strained.

Chopped onions, minced garlic, chopped green peppers, and chopped herbs

Sautee garlic and onions in 1 tbsp. olive oil, add herbs and strain tomato sauce in the pan.  Let it cook for 5 minutes.  Add green peppers, turn off the stove.  Let it cool.  Place tomato sauce in jars, close it tightly, then place jars in a dutch oven with water, let it boil for 30 minutes.  Cool and you can place them in the fridge or cupboards.  Tomato sauce will last at least 3-4 weeks if stored properly.

ROAST BEEF FOR DINNER

A roast beef for dinner tonight, a 2.5 lbs. of chuck roast, I added fresh garlic, fresh onions, fresh rosemary, and fresh English thyme, all from the garden.  In addition 3 stalks of store bought celery....kosher salt and black pepper to taste....with sautéed  green trio of collards, mustard, and turnips.....Yummy!

Bob's Home Smoked Baby Back Ribs

Bob loves to smoke meat in the smoker, this baby back ribs was smoked in his electric smoker yesterday, very tender and juicy like what the southerners make...I have no idea what kind of "rub" he mix with, but I know my "rubs" these are the few of my grilling rubs which I found from  the"World Herald Newspaper" here in Omaha, Nebraska.  They're 4 grilling rubs which I have tried before...

TEX-MEX Grilling Rub
*start to finish ~ 10 minutes*

Makes 1/2 cup

1/4 cup kosher salt
2 tbsps. brown sugar
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
1 tsp. cumin powder
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together.  Store in a sealed jar or plastic bag.

LOG CABIN Grilling Rub
*start to finish ~ 10 minutes*

Makes 1/2 cup

1/4 cup kosher salt
3 tbsp. maple sugar
1 tsp. ground black pepper
2 tsps. mustard powder
2 tsps. dried thyme
1/2 tsp. cinnamon
In a blender, or spice grinder, or with a mortar and pestle, grind all the ingredients together.  Store in a sealed jar or plastic bag.

MORROCAN Grilling Rub
*start to finish ~ 10 minutes*

Makes 1/2 cup

1/4 cup kosher salt
1 tsp. ground white pepper
2 tsps. ground ginger
2 tsps. ground coriander
1/2 tsp. all spice
1/2 tsp. cinnamon
1 tsp. ground mace
1/2 tsp. cayenne pepper
1 tsp. turmeric
1/2 tsp. ground cardamom
In a blender, or spice grinder, or with a mortar and pestle, grind all the ingredients together.  Store in a sealed jar or plastic bag.

SEVEN PEPPER Grilling Rub
*start to finish ~ 10 minutes*

Makes 1/2 cup

1/4 cup kosher salt
3 tbsps. brown sugar
2 tsps. ancho pepper powder
1/4 tsp. red pepper flakes
1/2 tsp. cayenne pepper
1 tsp. ground black pepper
1 tsp. pink peppercorns
1 tsp. sweet paprika
1 tsp. smoked paprika
In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together.  Store in a sealed jar or plastic bag.

So these are the 4 grilling rubs that I have picked for my smoked meats.....whether you want a mild or hot peppery taste...

 

MARYLAND OVEN-BAKED CRABCAKES

My version of Maryland Crab cakes ~ I placed them in the oven with little bit of oil on the baking sheet pan to make it moist and tasty....a left over crab legs from last night's dinner....

INGREDIENTS:

15 ounces of shelled cooked crab
1/4 cup finely diced celery
1/4 cup chopped zucchini
1 jalapeno pepper, chopped
1/4 cup chopped white onions
1/4 cup finely chopped chives
1 large egg
1/4 cup light mayonnaise
2 tsps. of Dijon mustard
1 1/2 cornmeal or finely dried bread crumbs (optional: you can also use Panko mix)

PREPARATION:

1. Sort through crab and discard any bits of shell.
2. In a large bowl, combine celery, chives, zucchini, jalapeno pepper, onions, egg, mustard and mayonnaise.  Mix well with fork.
3. Add crab and 1/4 cup of cornmeal or bread crumbs or panko mix.  Stir gently just to mix.
4. Put remaining cornmeal or bread crumbs or panko mix in a shallow bowl.
5. Shape crab mixture into cakes, each about 2 inches wide and 1/2 inch thick. 
6. Turn each cake to cornmeal or bread crumbs, or panko mix to coat on all sides, pressing gently to make crumbs adhere.  Place cakes slightly apart in an oiled baking sheet pan.
7. Bake in a 475 degrees regular or convection oven until golden brown, 15 to 18 minutes.
8. With a spatula, flip cakes on to the other side.  Serve hot.