Posted in Wag it!

Homemade Doggy Ice Cream

 

Easy Homemade Doggy Ice Cream Treats

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Ingredients

  • 1 or 2
    Ripe Bananas
  • 1/3 Cup
    Peanut Butter
  • 8 oz.
    Plain Greek Yogurt
  • 6
    milk bone biscuits (optional)

Cooking Directions

  1. Peel Bananas and break into small chunks.
  2. Using a food processor, mixer or blender, mix yogurt, peanut butter and bananas together until Smooth.
  3. spoon into ice cube trays.
  4. Break the milk bones in half and insert them into each ice cube square.
  5. Freeze in freezer for 2 to 2.5 hours.
  6. Pop out one cube at a time and let your pups enjoy.

NOTE: Please make sure your Peanut Butter does not contain any artificial sweeteners, especially xylitol, as it is very poisonous to dogs.

 

Posted in Recipes, Side Dishes

The Best Bean Recipe

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You will never buy canned baked beans again!!!!!

My Husband started making these beans a few years ago and they have become a summertime staple in our house. We have  gotten so many compliments that we now always bring them to picnics and BBQs. But they are also a great warm side dish for the winter months. They are amazing, sweet but not too sweet and packed full of flavor! Try them and you will never want canned beans again.

Ingredients:

1 red bell pepper

1 large vidalia onion

1 fresh jalapeño pepper

1/2 cup white wine

1 tsp. mustard powder

1/2 tsp. salt

1 tsp. pepper

1/4 cup molasses

1 tsp. Apple Cider Vinegar

1 bay leaf

A tablespoon or two of bacon fat

1 can black beans

1 can red beans

1 can white beans

1/2 cup chicken stock

 

Directions:

Dice peppers and onions. Saute onion and red pepper in bacon fat until translucent but not brown.

Add Jalapeno pepper and saute another 5 minutes.

Add the 1/2 cup wine (you can substitute whiskey if you want)cook down about 3-5 minutes.

Add chicken stock, mustard powder, salt, pepper, molasses, Apple cider vinegar and beans. mix thoroughly and add the bay leaf. Make sure bay leaf is submerged in the liquid. Bring to a boil.

Cover and simmer 2-3 hours. Stir occasionally.

** My Husband would like me to add that to ensure proper flavor , you should have a sip of whatever beverage you are drinking in between each step. For the sake of not being responsible for drunk people in the kitchen I left that step out……..LOL!

You can always add cayenne pepper or chipolte pepper if you like them a little spicy!

These go great as a side dish for

Baby Dragon Tail (Apple and Cranberry Stuffed Pork)

Ground Turkey Salisbury Steak with Bacon Jam Gravy

Ginger Roasted Pork Tenderloin

 

Posted in Cooking Tips

All Natural Food Coloring

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I was cleaning up after my daughter’s birthday yesterday and was disgusted at the frosting from the cake. The blue frosting stained the plates, the kids hands, the table cloth. I could only imagine what it was doing to the kids insides.

In our house we don’t eat a lot of sweets or junk food. So I don’t think too much about what I serve at a party. I consider it a special treat. But after seeing what the food coloring had done, I started to wonder if there was a more natural way to decorate the cake.

The fact is, that it has been known for awhile now that artificial coloring in food can be potential toxic and should be avoided. Artificial coloring has been linked to a variety of tumors and also is know to cause hyper activity in children. I can always tell when my son has had a red Popsicle, he ends up with “ants in his pants” and can’t sit still. So between the fact that artificial food coloring cause cancer and are behavior altering, I went looking for a more natural solution.

Here is what I came up with:

  1. Reds or Pinks: To make a natural dye for foods you want to be red or pink you can use beets , raspberries or pomegranates.

Steep the beets in boiling water until the water turn a nice bright shade of red. Then you can strain out the beets and allow the water to cool ,use a dropper to add small amounts of the red water to the frosting to get the desired color.

The raspberries can be put in cheese cloth and squeeze the juice out of them into a bowl. slowly add the juice to the frosting until it gets to the color you want.

2.Orange: To make a natural orange food dye, boil carrots in water until the water turns orange. Strain out the carrots and allow the water to cool. Add small amounts to the frosting to get the desired color.

3.Yellow: Saffron, yellow Beets or Dandelion fluff can all be used to naturally dye foods yellow. You can boil the beets the same as the carrots or red beets. With the saffron and dandelion fluff it can be added directly to the frosting. I highly recommend the dandelion. It has a naturally sweet flavor similar to honey.

4.Green: To make green food dye, spinach is the way to go. Boil the spinach same as the carrots or beets to dye the water.

5. Blue or Purple:  To make various shades of blue or purple you can experiment with straining juice from blue berries and blackberries. Add small amounts of the juices until you get the desired color. Boiling purple cabbage is another way to get a nice natural purple color food dye.

Next year’s birthday cake will not be staining my kids with unhealthy artificial food dyes.

Posted in Cooking Tips

What Cut of Chicken to Buy

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Getting the tastiest chicken for the best price.

Until recently, we always bought the boneless, skinless chicken breasts to cook with.  They come all trimmed up and required little to no prep before seasoning and cooking them. Plus, white meat is better, right?

That’s what we thought until we tried some recipes that specifically called for thigh meat. Thigh meat is darker, and juicier, with a richer meaty flavor. The little bit of extra ft keeps it moist and tender while cooking.  Muscles that are exercised more, have more oxygen and are richer in nutrients, since chickens don’t fly, the thighs are the darkest and most nutrient rich meat on them. It does have a higher fat content than the white met. But as I mentioned earlier the ft helps keep it extra tender and juicy while cooking and is worth the extra flavor and melt in your mouth texture it gives the dark meat. Dark meat only has 3 more calories per once than white meat.

Dark Meat takes a little bit longer to cook, once per once, than white breast meat, but the thighs are usually smaller, making them quicker to prepare.

The best part about thigh meat is that it is cheaper per pound than the breast meat. Skinless chicken breast averages about $4.oo  per pound (for regular, non organic) and skinless chicken thighs average only about $3.00. That dollar per pound really adds up if you are cooking for a big family.

You can save even more money per pound by buying the thighs with the bone still in and deboning it yourself. It takes a little more prep work, about 1-2 minutes per thigh. But it can save you a lot of money, bone in chicken thighs average around $1.00 per pound. I get ours at Stop and Shop for $.89 per pound. Now, I am not professional butcher, so a small amount may get wasted in the deboning process, but all in all , I am still saving a lot of money by doing myself.

So there you have it, chicken thighs, tastier and cheaper than chicken breast!

Here is a short tutorial on how to debone a chicken thigh.

Posted in Main Dishes, Recipes

Homemade Corn Tortillas

Homemade Corn Tortillas

 

Recipe by Foley Family Table

Ingredients for Homemade Corn Tortillas:

  • 1 cup
    masa harina
  • 1/2 to 3/4 cup
    hot water
  • 1/2 teaspoon
    salt

Cooking Directions for Homemade corn tortillas:

  1. Mix the masa harina and salt in a bowl
  2. slowly add hot water and mix until a dough forms that you can shape into a ball
  3. form into a ball and set aside for 30 to 60 minutes
  4. Divide dough into 8 sections and roll each section into a ball
  5. place dough between two pieces of parchment paper and press until flat with a tortilla press or between two cast iron pans.
  6. Remove the parchment paper.
  7. Heat a skillet on medium to high heat and pour in a small amount of oil to grease the pan. Fry tortillas for 1 minute, flip and cook for an additional minute on the other side.

Try these Homemade corn tortillas with Seared Chicken with Tomatillo Salsa

 

Posted in Main Dishes, Recipes

Seared Chicken with Tomatillo Salsa

Seared Chicken with Tomatillo salsa

 

Recipe by Foley Family Table

Yield: Makes 4 Servings

Ingredients for Seared Chicken and Tomatillo Salsa

  • 3
    tomatillos
  • 1 cup
    pealed and chopped avocado
  • 1/2 cup
    sliced radish
  • 1/4 cup
    chopped fresh cilantro
  • 2 table spoon
    fresh lime juice
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    red pepper flakes
  • 4
    boneless, skinless chicken breasts
  • 1 1/2 teaspoon
    poultry seasoning
  • 2 table spoons
    oil

Cooking Directions

  1. Remove and discard husks from the tomatillos, wash tomatillos under running water.
  2. Finely chop. In a bowl combine tomatillos , avocado, radish, cilantro, lime juice, salt, and red pepper flakes. Gently mix.
  3. Rinse Chicken breasts and pat dry with a paper towel. Sprinkle the chicken evenly with the poultry seasoning.
  4. In a large skillet, heat olive oil over medium heat. Add chicken and cook for 5 min. turn chicken over and cook for 5 to 10 more minutes or until chicken is cooked thoroughly all the way through.
  5. Slice the chicken and serve over homemade tortillas with the tomatillo salsa.

 

Recipe for Homemade Corn Tortillas click here!

 

Easy Salsa Verde:

 

Posted in Cooking Tips

How to Cook the Perfect Steak

 

How to cook a perfect Steak
How to cook a perfect Steak

 

Cooking Steaks Just the way you want them can be tricky. After years of trying to learn to cook steaks o the grill or in a frying pan to the exact right doneness. (I like mine medium to medium rare) My husband discovered a trick that works every time.  It’s called a Reverse sear. It allows the inside to be cooked to a nice even medium rare, while still getting that nice crispy layer on the outside of the meat. Don’t tell him that /i shared his secret, But here’s how he does it.

  1. Rub the meat with a generous amount of salt and garlic. Wrap the meat in plastic wrap and put in the frig for 24 hours.
  2. After 24 hours of seasoning the meat you are ready to cook it. Preheat the oven to 225 degree Fahrenheit. Place the Meat on a baking sheet in the oven until the internal temperature of the steak reaches 115 degrees. The amount of time will depend on how think the meat is. We did a nice thick 2 inch steak and it took about 45 minutes to reach 115 degree internal temperature. Remove the steak from the oven and let it rest while you heat up the pan.
  3. Now for the Sear. Heat a cast iron skillet on the stove top until scalding.Do not use any oil or butter in the pan. Use a cast iron grill weight to weigh down the meat in the pan. You don’t want to squish out the juices, just weight it to the pan. About 3-4 minutes per side until a nice dark sear appears on the meat.

 

Slice your perfectly cooked steak and serve. Your guests will be amazed!

 

 

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Have left over steak:   Try Fresh Steak Salad

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