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Monthly Archives: July 2013

Peanut butter, bacon dog treats

Ingredients:

1/2 cup creamy peanut butter
1 tablespoon honey
1 large egg
1/2 cup water
1 carrot, shredded
2-3 pieces cooked bacon, chopped
1 cup oat flour or 1 1/2 cups rolled oats, processed until floury
1 cup all-purpose or whole wheat flour

Directions:

1. Preheat oven to 350°F.

2. In a medium bowl, combine peanut butter, honey, egg, water, carrot and bacon and stir until well blended. Add both flours to wet mixture to form dough.

3. Roll out dough between two pieces of plastic wrap or lightly floured work surface to 1/4 inch thick.

4. Cut out with a cookie cutter. Place treats 1 inch apart on a parchment lined baking sheet.

5. Bake for 20-25 minutes. Transfer to a wire rack to cool completely.

Store in a sealed container or re-sealable plastic bag for up to one week, or freeze.

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Salsa Taco Chicken

4 boneless skinless chicken breasts
1 package taco seasoning
1 cup salsa
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
Rice, for serving

Instructions:

1. Add chicken to slow cooker and sprinkle taco seasoning over the chicken.

2. In a medium bowl, mix soup and salsa. Pour over the chicken.

3. Cook on low for 6-8 hours.

4.  Remove from heat and stir in sour cream.

5. Serve over rice.

Penne alla Vodka

Very yummy!

1, 28 oz can whole peeled tomatoes, drained with juice reserved
2 TBSP olive oil
1/4 cup onion, finely chopped
1 TBSP tomato paste
2 cloves garlic, minced
1/4 tsp red pepper flakes
salt and pepper
1/3 cup Vodka
1/2 cup Heavy cream
1 lb Penne
2 TBSP fresh basil, chopped
Parmesan cheese, grated

Optional:

4 Spicy turkey sausage (removed from casing)

Instructions:

0. If using, brown sausage in frying pan. Drain and set aside.

1. Pulse the tomatoes in food processor until smooth. Combine the tomatoes and reserved juice to make 2 cups.  Discard the remainder.

2. Heat oil in large saucepan over medium heat. Add the onion and tomato paste.  Cook, stirring occasionally, until onion is softened and lightly browned, 5 to 7 minutes.  Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.

3. Stir in tomato mixture and 1/2 tsp salt.  Off heat, add vodka.  Return sauce to medium-high heat and simmer, stirring often, until alcohol flavor is cooked off, 8-10 minutes.  Stir in cream and cook until heated through, about 1 minute.

4. Meanwhile, cook penne till al dente. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce (and sausage, if using) and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes. Stir in basil, season with salt and pepper, then add some reserved cooking water as needed to adjust consistency.  Serve with Parmesan.

Sicilian Meatloaf

1 onion, minced
4 garlic cloves, minced
1 TBSP vegetable oil
1/2 tsp oregano
2 slices white sandwich bread, torn into quarters
1/2 cup whole milk
1 lb 85% lean ground beef
8 oz Italian sausage, without its casing
2 large eggs
1/3 cup minced fresh parsley
1/3 cup oil-packed sun dried tomatoes, rinsed and patted dry, chopped fine
4 oz thin sliced mortadella
4 oz thin sliced hard salami
4 oz thin sliced provolone cheese
3/4 cup jarred tomato sauce

Instructions:
1. Line slow cooker with aluminum foil collar and foil sling.

2. Microwave the onion, garlic, oil, and oregano in bowl, stirring occasionally, until softened, about 5 minutes.

3. Mash bread and milk into paste in large bowl using fork. Mix in the onion mixture, ground beef, sausage, eggs, parsley, and sun-dried tomatoes, 3/4 tsp salt, and 1/2 tsp pepper, using hands.

4. Transfer half of the mixture into slow cooker and press into an even layer. Layer mortadella, salami, and provolone evenly over meat mixture. Press the remaining meat mixture into even layer on top of the provolone. Brush meatloaf with tomato sauce.

5. Cover and cook until meatloaf is tender, about 4 hours.

6. Using sling, transfer meatloaf with foil to service platter, allowing juice to drain back into cooker. Allow to cool for 15 minutes before serving.

Easy Pesto Meatballs

From one of the best slow cooker books ever.

Pesto:

2 cups fresh basil
6 TBSP EVOO
2 TBSP Toasted pine nuts
1 clove garlic
1/4 cup Parmesan cheese, grated

Mix the basil, EVOO, pine nuts, and garlic in a food processor.  Transfer into a pest bowl and then stir in parmesan cheese.

Meatballs:

1 lb 85% Ground beef
2/3 cup Plain bread crumbs
2/3 cup basil Pesto
1/4 cup Parmesan cheese, grated
1 large egg yolk
2, 24 oz jar Tomato sauce
1/2 cup water

Instructions:

1. Mix ground meat, bread crumbs, pesto, Parmesan, and egg yolk in bowl using hands.  Pinch off and roll mixture into 1 1/2-in meatballs.  Microwave meatballs on large plate until fat renders and meatballs are firm, 5 to 7 minutes.

2. Stir tomato sauce and water into slow cooker.  Nestle meatballs into slow cooker, discarding rendered fat.  Cover and cook until meatballs are tender, 4 to 6 hours on low.

3.  Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.  Season with salt and pepper and serve.