Tank Girl and Jet Girl are super picky eaters. It got to the point that they refused to eat pretty much any commercial dog food. I started making various versions of homemade stuff to mix in with commercial food, and now they wolf it down. I mix 1 cup dry dog food with 3/4 cup of the homemade stuff. They are no longer skin and bones, their coats look wonderful, and they are way more energetic and happier than they had been for awhile. Click here to watch the video on YouTube. If you’re enjoying our content, please consider subscribing, and give our videos a thumbs up!
3 lbs Ground Turkey
2 cups Brown Rice
4-5 Celery Stalks
2-3 Sprigs of Rosemary
1 Sweet Potato
3/4 – 1 cup unsalted chicken stock (too much upsets the girls’ tummies)
3 cups water
Combine rice, water, & chicken broth in a medium sized sauce pan. Bring to a boil, then reduce heat and simmer until water is absorbed. (about 20 minutes or so)
Brown ground turkey and set aside.
Chop up all vegetables and put into a pot with about 1 1/2 cups of water. Cover and simmer until sweet potatoes and carrots are tender.
Add brown rice and ground turkey to the pot of veggies and mix all together. Allow to cool completely. Serve to ridiculously happy poopy dogs.
Mike’s birthday is tomorrow, and so today I made his very favorite dessert. Cherry Cheesecake.
Well, I changed it a little bit this time around and added some jalapeño jelly to the mix. Here’s the recipe below, and I’ve made a video tutorial that you can view here.
1 package graham crackers
1/3 cup sugar
1/2 teaspoon cinnamon
6 tablespoons butter
I just used 1 package of graham crackers and 1/4 cup of butter in the video because I was thinking about the video and not my crust.
Preheat oven to 350º
Grind up crackers in food processor, or place into plastic bag and crush with a rolling pin. Blend dry ingredients, melt butter, pour butter into dry ingredients, and mix thoroughly. Press into 9″ spring form pan along the bottom and up the sides.
Bake at 350º for 8 minutes, and then set aside.
4 packages of cream cheese (8oz each) softened to room temp
1 cup of sugar
1 tablespoon vanilla
1/4 cup-ish Jalapeño Jelly (leave it out for just a plain cherry cheesecake)
1 can of pie cherries for topping
Lower oven temperature to 325º
Cream together sugar and cream cheese. Add vanilla, and then add each egg one at a time, blending for about 15 seconds between each egg. Pour jalapeño jelly into the cheesecake batter and mix in with a rubber spatula. Pour mixture into partially baked graham cracker crust, and cook at 325º for 60-75 minutes. Cheesecake will be set when it is no longer liquid, sloshing around, and just jiggles lightly in a small circle in the center.
Allow to cool to room temperature. Then top with cherries and chill for 4 hours or overnight.
Enjoy! If you have any ideas or suggestions, please feel free to leave a comment below. I’d love to hear from you!
Over the weekend I made some Chicken and Dumpling Soup, and I thought I would share the process and sort of the recipe with you.
I started with a basic recipe that I got off of AllRecipes.Com
I basically just used the recipe to make the dumplings, and then the rest of it I just did based on past soups.
First I made a vegetable broth by filling a stock pot 3/4 full of water and adding carrots, celery, green onions, thyme, bay leaves, onions, & red peppers. I simmered this for a few hours, seasoned the crap out of it with a bunch of spices that I like to use.
Then I cooked the chicken with some more spices, added my preferred soup veggies (carrots, celery, green onions), and cooked until they were done. Strained and added my vegetable broth. Seasoned to taste, simmered another 30 minutes or so before I added my dumplings.
Simmered another 30-45 minutes and then gobbled it up. <3
I made a video of the process which you can watch here. If you enjoy it, give it a like, and if you’ve been enjoying our videos, then please feel free to subscribe so you don’t miss a thing.
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Hey guys! Today I’m making a gigantic batch of tomato sauce. It didn’t start out that way, but I always cook too much food, so I will likely can a whole bunch of this. I started with a basic recipe I found and as usual added my own flair. I like stuff spicy, so it has some heat (totally optional) and I roasted the peppers right on the stove burner for that amazing roasted taste. If you’ve never roasted your peppers before, I highly encourage you to try it. It adds so much flavor to your peppers.
Basically you can fire up the grill or just turn on the burner on your stove if you have a gas stovetop (our stove is fueled via the giant tank of propane outside).
Just roast the peppers over the flame until the skin is BLACK. Stuff the peppers into a bag and seal for about 10 minutes, put on a pair of gloves to save the “AAAAAH I TOUCHED MY EYE AND IT BURNS” issues down the road if you’re cooking your more spicy peppers. I use Anaheim because they add a wonderful flavor to dishes without ridiculous amounts of heat.
I think this batch had 3 1/2-4 lbs of tomatoes, but I went with it. Anyhoo, onto the recipe.
3 lbs (roughly) tomatoes
2 medium red peppers
1 Anaheim chile pepper (larger than jalapeños and lighter green)
2 sweet yellow onions
optional veggies – carrots. I forgot to buy some
2, 12 oz cans of tomato paste
2 tablespoons of butter or ghee (which is a clarified butter that you just brown a bit more)
4 cloves of garlic, minced
1 tsp celery salt (optional a stalk of celery, but I didn’t have any)
1 tablespoon Italian seasoning (to taste really)
1 tablespoon chili powder (to taste)
4 bay leaves
splash of creole seasoning (optional)
1 tsp Pink Himalayan Salt
1 cup of red wine (optional)
1 beef bouillon cube (I actually use something that’s called better than bouillon or those creamer size packets of concentrated beef stock as they have a much richer flavor) this is also clearly optional for those of you who are vegetarian or vegan.
In a large stock pot, boil several quarts of water. Have close by a large bowl filled with ice water. You will drop a few tomatoes into the boiling water for approximately 1 minute. Boil the tomatoes until the skin starts to peel, then remove with a slotted spoon and dunk into the ice bath until cool enough to handle. Peel the skins (awesome for the compost bin) and squeeze out the seeds, at this point I also cut off the bit that was attached to them stem and set aside. Save 8 tomatoes (also peeled and seeds removed) to cube later. With the rest of the tomatoes, run through a food processor or blender and pour into crock pot or large soup pot and set aside.
Slice the onions and peppers into the size of your liking. In a large frying pan, melt the butter or ghee, you may also add some olive oil to the mix. Melt the butter in the pan, and stir in your onion and pepper mix as well as your diced garlic and carrots if you opted to toss those into your mix. Cook until onions are translucent and beginning to brown.
Add tomatoes, vegetables, spices, and wine into your crock pot or large pot on the stove, and cook for 4 hours. After 2 hours, stir in the 2 cans of tomato paste.
Stir occasionally and spice to your taste as you are cooking.
When you are done, remove the bay leaves, and then you may either add a combination of Italian sausage and ground beef (I use 4 lbs each for a nice, thick meat sauce) or in my case, I’m going to can most of the tomato sauce as is and then 1/4 of it will be combined with Italian sausage and ground beef to make a meat sauce for my lasagna and the tomato sauce will be canned as is alone for future use in recipes because not everything I cook will require a meat sauce.
It has a nice heat in the back of your throat, I’d say this is a medium heat with both the Anaheim and creole seasoning, but I also used a really big, fat Anaheim pepper. So if you’d like it more mild, I would either eliminate the Anaheim pepper or creole seasoning, or go with a smaller Anaheim pepper.
I’m a pasty, old, white lady and can’t handle the heat as much as I used to, but this to me is still pretty mild. I also used to spice things until my eyeballs were sweating, so to me this is “mild” but to many , again, it would be “medium”
Enjoy! Also, I love your feedback, if you’ve tried this with some additions, I’d love to hear about them!
*edited* totally forgot to tell you to take the bay leaves out before serving.
I made a tasty elk chili the other night using some elk steaks that Mike received after helping some good friends process meat last year. He had vacuum sealed the elk into pouches and kept it in the chest freezer. It was ridiculously tender and delicious. Without further ado, here is the recipe.
I used a crock pot, but you could also simmer in a nice soup pot on the stove. It did have a tendency to stick to the bottom of my crock pot though, so I would stir regularly if you are home to do so. I gave measurements for spices, but I almost never actually measure, just “guessimate” and taste periodically. You can always add more, but you can never remove any. So start slow and build it up until you love the taste. <3
1.5 lbs of elk meat cubed (or you can use ground elk if preferred)
12 oz can tomato paste
15.5 oz can of white chili beans
15.5 oz can of black chili beans
1 yellow onion
I tbsp chili powder (I just do it to taste, honestly)
I tsp pink Himalayan sea salt (to taste)
1 tsp onion powder (to taste)
1 tsp garlic powder (to taste)
1 tsp creole seasoning (optional to taste)
1 can diced green chilis or 1 roasted anaheim pepper (optional)
I didn’t have the anaheim pepper at the time, so I just used the cajun spice I had.
Basically just toss it all into the crock pot, give it a good stir, and cook on high for 4 hours, low for 8. I think low would probably be better so as not to burn it to the pot, but I cooked it on high because I started it mid day.
I shredded some cheese and tossed a dollop of BBQ sauce into my bowl for extra flavor. It was simple, flavorful, and that elk was ridiculously tender melt in your mouth.