Monday, July 23, 2012

DIY: Healthy homemade dog & cat treats

DIY: Healthy homemade dog & cat treats


Our Version of Cafe Rio’s Chicken Tortilla Soup
Our Version of Cafe Rio’s Chicken Tortilla Soup
  • 1 onion, diced
  • 1 Tbsp. vegetable oil
  • 1/2 tsp cumin
  • a dash (or two) cayenne
  • 1/2 tsp. chili powder
  • 5 c. chicken broth
  • 3 Tbsp. fresh cilantro, finely chopped
  • juice of 1/2 lime
  • pepper, to taste
  • 1 can pinto beans, drained and rinsed
  • 2-3 boneless, skinless chicken breasts
  • 2 Tbsp. taco seasoning
  • 1 Tbsp. paprika
  • vegetable oil (to taste)
  • pico de gallo (click HERE)
  • 2-3 avocados, diced
  • 2 c. pepper jack cheese
  • tortilla strips (Click HERE)
  • cilantro (for garnish)
  • lime wedges (for garnish)
  • In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
  • Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
  • In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
  • In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

Tuesday, July 10, 2012

Arepas- Cuban Grilled Cheese

Arepas – Cuban Corn "Pancake" Sandwiches

By Three Guys From Miami

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Yield: 6-8 arepas

The famous corn pancake sandwich served at fairs and exhibits in Miami – two cornmeal "cakes" with a layer of gooey cheese inside.


1 cup milk

5 tablespoons butter

1 cup ground frozen corn kernels

1 cup arepa flour or finely ground yellow cornmeal -- also known as corn flour.

1/4 teaspoon salt

1/3 cup sugar

1 cup mozzarella cheese

1/2 cup water(approximately)

6-8 slices Mild Swiss cheese, sliced

Bring the milk to a boil in a small pan.

Add the five tablespoons of butter. Let stand.

Grind one cup frozen yellow corn kernels in a food processor. In a large bowl, mix the arepa flour, salt, sugar, ground corn, and mozzarella. Make a well in the center and gradually add the hot milk. Stir until there are no lumps.

Work the dough until it is smooth and sticky. Add water as necessary if the dough is too thick. Use a rolling pin to roll out the dough between two sheets of wax paper to about 1/4" thickness.

Cut out arepas with a large cookie cutter-- about 3 inches in diameter. (We've had good luck using a small straight edged bowl.)

Heat a lightly buttered griddle on medium. Cook the arepas in batches until crispy and golden brown on each side. Immediately place a slice of cheese on one arepa and cover with another to make a sandwich.

Heat on griddle until cheese melts. You can also make the pancakes only and store them in the refrigerator or frozen until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between (on the unbuttered sides) and heat on the griddle at low-heat until the cheese melts.


Armadillo eggs


4 ounces cream cheese, room temperature

1/4 cup yellow cheddar cheese, shredded (2 ounces)

1 clove garlic, minced

1 teaspoon chopped cilantro

1/4 teaspoon ground cumin

Salt to taste

6 medium-sized jalapeños

2 pounds breakfast sausage or any other spicy uncooked sausage, removed from its casing


Preheat the oven to 375 and lightly grease a baking sheet.

Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and adjust seasonings.

Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally.

Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.

Place sausage-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.

Serve with buttermilk dressing, queso or salsa.

Monday, July 9, 2012


Spagetti Squash

1 spagetti squash


Garlic parsley Salt or just make your own  add parsley flakes, garlic powder and omit salt.


Bake Squash for an hour to an hour and 20 minutes  to prep for over place small amount water in bottom of pan and bake at 375 degrees.  poke holes with skewer thru out squash  so it does nto burst during baking.

Bake till ends of sqaush should be tender and easy to stab with fork.

Cut in half, Scrape out seeds and middle fibers.

After you clean sheds insides with fork inot large bowl and add butter and seasoning.

Get creative with it! change to your own seasoning.