HOMEMADE DOG FOOD WITH CHICKEN
Chicken thighs, green beans, and oatmeal served with kibble. I serve my dogs 1/4 cup of this recipe and 1/4 cup kibble mixed at breakfast and again at dinner. Your dog's size will determine the proper portion size of this homemade dog food. Let me know what your dog thinks!
Provided by Jay
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 10
Number Of Ingredients 6
Steps:
- Pour water and oats into a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 15 minutes. Pull out the pot as soon as the unit clocks to Warm setting. Set aside.
- Heat oil over high heat in a large frying pan. Add chicken and cook, covered, for 4 minutes, stirring every minute. Add green beans and cook, covered, stirring every minute, for 4 minutes. Pour in aminos and stir; chop mixture using a spatula. Cover, reduce heat to low, and let simmer for 10 minutes.
- Add cooked oatmeal to mixture; stir and chop further using a spatula. Remove from heat and let cool completely, 20 to 30 minutes.
- Package for freezing.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 11.4 g, Cholesterol 113.1 mg, Fat 22.4 g, Fiber 2.4 g, Protein 33.3 g, SaturatedFat 5.6 g, Sodium 369 mg, Sugar 1.3 g
SKILLET TARRAGON CHICKEN
This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. People will think you went to culinary school to learn how to make something this good! Do not worry about the cream in here. It is only 1/4 cup divided between 6 people. Just enough to give you that smooth creaminess you have been craving! Oh MY this is so good! We love this over some simple white or brown rice with a green salad on the side. Oh and the rest of that bottle of wine! hehee Enjoy!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
- Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
- Saute onion in same skillet until it begins to become clear.
- Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
- Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
- Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
- Place chicken on a warm platter.
- Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
- Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.
DAGWOOD BURGERS
You definitely need a knife and fork to dig into these piled-high burgers. They make a tasty luncheon meal. - Ruby Berry, Brandenton, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Shape beef into four patties. Broil 4 in. from the heat or cook in a large skillet over medium heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear; drain. , Spread coleslaw dressing over bread. Top each slice with a beef patty, bacon, cheese, tomato, onion, two cucumber slices, pickle and olive. Secure with a toothpick. Serve with additional salad dressing if desired.
Nutrition Facts :
CHICKEN DHANSAK
An Indian classic. The chicken is cooked in spiced Dhals. This was my fathers favourite, he always asked me to cook this dish for him. I still cook it but with a lump in my throat and a tear in my eye as he is no longer with us. There is plenty to do in this recipe so take your time. You could use precooked canned lentils but, the result is not the same. Prepare the chicken the day before cooking it.
Provided by Brian Holley
Categories Curries
Time 2h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Cut chicken breasts in two and sever the legs at the joint.
- With the salt mash the ginger and garlic to a pulp.
- In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
- In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes.
- Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat.
- Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
- Heat the oil in another pan and fry the onions till just golden.
- Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
- Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
- Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
- Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
- Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
- Serve with boiled rice and a good chutney.
Nutrition Facts : Calories 887.3, Fat 35.1, SaturatedFat 9.6, Cholesterol 257.6, Sodium 810.3, Carbohydrate 39.5, Fiber 10.3, Sugar 7.3, Protein 101.3
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