Ingredients:
1 package: sliced mushrooms
1 clove: garlic diced
1 tbsp: coconut oil
1/2 tsp: salt
1/2 tsp: fresh ground pepper (I use peppercorn melange)
1 tsp: garlic powder
1 tsp: sage
1 tsp: thyme
5 tbsp: butter
5 tbsp: flour
1 lb: peeled, sliced carrots
3 stalks of celery, cleaned and diced
2 cups: water
1 tsp: garlic powder
1 clove: garlic diced
1 tbsp: coconut oil
2 cups: heavy whipping cream
2 cups: chicken broth
Turkey, chunked
In a saucepan, put 1 tbsp of coconut oil (or whatever kind you prefer) 1 clove of diced garlic and carrots. Put on medium heat and stir for two minutes. Fill with water and 1 tsp of garlic powder. Stir. Bring to a boil and stir occasionally until carrots and celery are tender, but not soft. Drain and set aside.
In a medium fry pan, put 1 tbsp of coconut oil and one clove of garlic. Add mushrooms and cook over medium heat. Stir occasionally until mushrooms are tender and cooked. Set aside.
In a stockpot, melt butter on medium high and whisk in flower to form a roux. Add heavy whipping cream and chicken broth. Whisk together. Add salt, pepper, sage, thyme, garlic powder and whisk together. Bring to a boil while stirring constantly. Lower to medium and let simmer until thickened. Stir every few minutes. Add mushrooms, carrots and celery. Continue to stir. Add turkey and stir.
Serve with warm bread.
Monday, October 24, 2016
Friday, July 10, 2015
Sweet C's Homemade, Healthy Dog Treats
Sweet C's Homemade, Healthy Dog Treats
These treats are guaranteed to make your fur babies very happy.
Ingredients
3 cups of flour
1 tsp: salt
1 beef or chicken bouillon cube
1 cup of hot water
1 egg
For an extra special treat, add 2 tsps of bacon grease
Directions:
Preheat oven to 350 degrees.
Boil one cup of water and add a bouillon cube. Stir until dissolved.
Put flour and salt in a large mixing bowl. Add egg. Add water mixture. Stir until completely blended.
On a lightly floured surface, roll out dough. Use a cookie cutter to cut out shapes. If you don't have a cookie cutter, use a knife to cut into strips and get creative with the shapes.
Oil a cookie sheet with coconut oil. Place treats on sheet.
Place in oven for 30 minutes at 350. Remove from oven and transfer treats to a cooling rack.
Store in a tightly sealed container to keep freshness.
Please note, treats last 4 to 7 days. Because there are no preservatives in the treats,, you need to check them for freshness. If you see mold, you need to throw them away.
These treats are guaranteed to make your fur babies very happy.
Ingredients
3 cups of flour
1 tsp: salt
1 beef or chicken bouillon cube
1 cup of hot water
1 egg
For an extra special treat, add 2 tsps of bacon grease
Directions:
Preheat oven to 350 degrees.
Boil one cup of water and add a bouillon cube. Stir until dissolved.
Put flour and salt in a large mixing bowl. Add egg. Add water mixture. Stir until completely blended.
On a lightly floured surface, roll out dough. Use a cookie cutter to cut out shapes. If you don't have a cookie cutter, use a knife to cut into strips and get creative with the shapes.
Oil a cookie sheet with coconut oil. Place treats on sheet.
Place in oven for 30 minutes at 350. Remove from oven and transfer treats to a cooling rack.
Store in a tightly sealed container to keep freshness.
Please note, treats last 4 to 7 days. Because there are no preservatives in the treats,, you need to check them for freshness. If you see mold, you need to throw them away.
Sweet C's Homemade, Healthy Dog Food
Sweet C's Homemade, Healthy Dog Food
Ingredients
Rice (I prefer brown rice, but you can use white)
1 bag carrots
1 1 bag of frozen peas
2 boneless, skinless chicken breasts
4 cups of chicken stock
Directions:
Cook rice according to directions with one exception. Instead of water, cook the rice in chicken stock.
Chop the chicken into small pieces. Boil the chicken in chicken stock for extra flavor.
Chop the carrots up to bite size pieces and boil until slightly firm. Do not over cook, or they will be too mushy.
Put rice, carrots and peas in a large mixing bowl. Drain the chicken and let it cool. Once cool, shred the chicken and add to the bowl. Gently stir.
Take quart size freezer bags. Measure out the appropriate amount (1 cup per 20 pounds) into each bag and seal.
Place bags in freezer until needed. Let defrost in fridge over night.
Warm in microwave for 20-40 seconds and serve.
Ingredients
Rice (I prefer brown rice, but you can use white)
1 bag carrots
1 1 bag of frozen peas
2 boneless, skinless chicken breasts
4 cups of chicken stock
Directions:
Cook rice according to directions with one exception. Instead of water, cook the rice in chicken stock.
Chop the chicken into small pieces. Boil the chicken in chicken stock for extra flavor.
Chop the carrots up to bite size pieces and boil until slightly firm. Do not over cook, or they will be too mushy.
Put rice, carrots and peas in a large mixing bowl. Drain the chicken and let it cool. Once cool, shred the chicken and add to the bowl. Gently stir.
Take quart size freezer bags. Measure out the appropriate amount (1 cup per 20 pounds) into each bag and seal.
Place bags in freezer until needed. Let defrost in fridge over night.
Warm in microwave for 20-40 seconds and serve.
Thursday, June 4, 2015
Sweet C's French Bread
Sweet C's French Bread
Ingredients:
7 Cups: Flour
1 Cup: Flour
2 1/2 Cups: Water (110 degrees)
2 Packets: Active Dry Yeast (2 TBSP)
3 TBSP: Sugar
2 TBSP: Salt
1/2 Cup: Coconut Oil (Or whatever kind of oil you prefer)
4 TSP: Melted Butter
Directions:
Preheat oven to 400 degrees.
Mix Water, yeast and sugar together. Set aside for 8 minutes.
In a large bowl, mix 7 cups of flour and salt. Stir with whisk to evenly distribute salt and break up any lumps. Add oil. Check to be sure water has thickened and is bubbly. Mix into flour. Make sure to scrape sides of bowls. When it is well mixed and a ball has formed, place dough on a lightly floured surface. Knead for about five minutes. Add extra flour a little at a time, as needed until dough is no longer sticky. You may not use the full cup.
Roll back into a ball and place in bowl. Cover with a towel and let rise about 30 minutes.
Remove dough and punch down. Divide into 2. Get creative with your loaves. I usually make one traditionally shaped loaf and one for slicing.
I have also broken it up into small round balls and make rolls.
Generously grease your pans with coconut oil. I prefer coconut oil because it lightly browns the bread without burning or darkening it. Place the dough on/in the pans. Brush the top with melted butter. Leave uncovered and let dough rise again for 30 minutes.
Bake at 400 degrees for 25 minutes. Remove from oven and place on cooling rack. If you use a loaf pan, wait about 5 minutes before removing. Let loaf cool thoroughly before slicing. Store bread in plastic bags.
Great for toast, garlic bread, sandwich bread or snacking.
Ingredients:
7 Cups: Flour
1 Cup: Flour
2 1/2 Cups: Water (110 degrees)
2 Packets: Active Dry Yeast (2 TBSP)
3 TBSP: Sugar
2 TBSP: Salt
1/2 Cup: Coconut Oil (Or whatever kind of oil you prefer)
4 TSP: Melted Butter
Directions:
Preheat oven to 400 degrees.
Mix Water, yeast and sugar together. Set aside for 8 minutes.
In a large bowl, mix 7 cups of flour and salt. Stir with whisk to evenly distribute salt and break up any lumps. Add oil. Check to be sure water has thickened and is bubbly. Mix into flour. Make sure to scrape sides of bowls. When it is well mixed and a ball has formed, place dough on a lightly floured surface. Knead for about five minutes. Add extra flour a little at a time, as needed until dough is no longer sticky. You may not use the full cup.
Roll back into a ball and place in bowl. Cover with a towel and let rise about 30 minutes.
Remove dough and punch down. Divide into 2. Get creative with your loaves. I usually make one traditionally shaped loaf and one for slicing.
I have also broken it up into small round balls and make rolls.
Generously grease your pans with coconut oil. I prefer coconut oil because it lightly browns the bread without burning or darkening it. Place the dough on/in the pans. Brush the top with melted butter. Leave uncovered and let dough rise again for 30 minutes.
Bake at 400 degrees for 25 minutes. Remove from oven and place on cooling rack. If you use a loaf pan, wait about 5 minutes before removing. Let loaf cool thoroughly before slicing. Store bread in plastic bags.
Great for toast, garlic bread, sandwich bread or snacking.
Thursday, May 21, 2015
Sweet C's Chicken Kiev
Sweet C's Chicken Kiev
Ingredients
2 boneless, skinless chicken breasts
2 cups: flour
2 eggs
2: cups bread crumbs
1 tsp: sea salt
1 tsp: fresh ground pepper
1/2 tsp: paprika
Coconut oil
4 tsp: butter
1/2 tsp: garlic powder
1/2 tsp: fresh ground pepper
1/2 tsp: parsley
WARNING: You are dealing with raw chicken, please take precautions to not spread germs. Have everything you need set in place before you touch the chicken. I keep a package of wipes ready to go.
Soften butter to room temperature. whip butter, garlic, pepper and parsley together. Divide in half. Scoop into butter pat shape. Place in freezer to harden.
Set up your breading station. Take three bowls or containers and fill one with flour, one with eggs (beat them well) and one with bread crumbs. Mix salt, pepper and paprika in bread crumbs.
Slit a small hole on one side of chicken breast. Insert butter into hole and roll closed.
Place one at a time in flour. Coat both sides.
Place in egg. Coat both sides. Place in bread crumbs. Coat both sides. Set finished strips on a plate.
When you are finished, throw away any remaining flour, egg and bread crumbs. Carefully disinfect your hands and work station.
In a large skillet, fill half way with coconut oil (or whatever oil you prefer) keep on medium heat. Place chicken in pan. Cook for 12 minutes. Turn chicken and cook an additional 12 minutes. (Check to be sure they are thoroughly cooked, but try not to cut into the spot where the butter patty is placed.. Cooking time will vary depending on thickness of chicken. It may be 10 minutes per side or 15 minutes per side) Serve immediately.
This recipe was inspired by something Rachel Ray made on her show.
Ingredients
2 boneless, skinless chicken breasts
2 cups: flour
2 eggs
2: cups bread crumbs
1 tsp: sea salt
1 tsp: fresh ground pepper
1/2 tsp: paprika
Coconut oil
4 tsp: butter
1/2 tsp: garlic powder
1/2 tsp: fresh ground pepper
1/2 tsp: parsley
WARNING: You are dealing with raw chicken, please take precautions to not spread germs. Have everything you need set in place before you touch the chicken. I keep a package of wipes ready to go.
Soften butter to room temperature. whip butter, garlic, pepper and parsley together. Divide in half. Scoop into butter pat shape. Place in freezer to harden.
Set up your breading station. Take three bowls or containers and fill one with flour, one with eggs (beat them well) and one with bread crumbs. Mix salt, pepper and paprika in bread crumbs.
Slit a small hole on one side of chicken breast. Insert butter into hole and roll closed.
Place one at a time in flour. Coat both sides.
Place in egg. Coat both sides. Place in bread crumbs. Coat both sides. Set finished strips on a plate.
When you are finished, throw away any remaining flour, egg and bread crumbs. Carefully disinfect your hands and work station.
In a large skillet, fill half way with coconut oil (or whatever oil you prefer) keep on medium heat. Place chicken in pan. Cook for 12 minutes. Turn chicken and cook an additional 12 minutes. (Check to be sure they are thoroughly cooked, but try not to cut into the spot where the butter patty is placed.. Cooking time will vary depending on thickness of chicken. It may be 10 minutes per side or 15 minutes per side) Serve immediately.
This recipe was inspired by something Rachel Ray made on her show.
Sweet C's Chicken Tenders
Sweet C's Chicken Tenders
Ingredients
3 boneless, skinless chicken breasts
2 cups: flour
2 eggs
2: cups bread crumbs
1 tsp: sea salt
1 tsp: fresh ground pepper
1/2 tsp: paprika
Coconut oil
WARNING: You are dealing with raw chicken, please take precautions to not spread germs. Have everything you need set in place before you touch the chicken. I keep a package of wipes ready to go.
Set up your breading station. Take three bowls or containers and fill one with flour, one with eggs (beat them well) and one with bread crumbs. Mix salt, pepper and paprika in bread crumbs.
Cut each chicken breast into 3 equal size strips.
Place one strip at a time in flour. Coat both sides. Place in egg. Coat both sides. Place in bread crumbs. Coat both sides. Set finished strips on a plate. When you are finished, throw away any remaining flour, egg and bread crumbs. Carefully disinfect your hands and work station.
In a large skillet, fill half way with coconut oil (or whatever oil you prefer) keep on medium heat. Place tenders in an even row. Cook for 8 minutes. Turn tenders and cook an additional 8 minutes. (Check one tender to be sure they are thoroughly cooked.) Serve with your favorite BBQ sauce, ranch sauce or dipping sauce and enjoy!
Ingredients
3 boneless, skinless chicken breasts
2 cups: flour
2 eggs
2: cups bread crumbs
1 tsp: sea salt
1 tsp: fresh ground pepper
1/2 tsp: paprika
Coconut oil
WARNING: You are dealing with raw chicken, please take precautions to not spread germs. Have everything you need set in place before you touch the chicken. I keep a package of wipes ready to go.
Set up your breading station. Take three bowls or containers and fill one with flour, one with eggs (beat them well) and one with bread crumbs. Mix salt, pepper and paprika in bread crumbs.
Cut each chicken breast into 3 equal size strips.
Place one strip at a time in flour. Coat both sides. Place in egg. Coat both sides. Place in bread crumbs. Coat both sides. Set finished strips on a plate. When you are finished, throw away any remaining flour, egg and bread crumbs. Carefully disinfect your hands and work station.
In a large skillet, fill half way with coconut oil (or whatever oil you prefer) keep on medium heat. Place tenders in an even row. Cook for 8 minutes. Turn tenders and cook an additional 8 minutes. (Check one tender to be sure they are thoroughly cooked.) Serve with your favorite BBQ sauce, ranch sauce or dipping sauce and enjoy!
Sweet C's Creamy Garlic, Mushroom, Quinoa Soup
Creamy Garlic, Mushroom, Quinoa Soup
Ingredients:
1 package: sliced mushrooms
1 clove: garlic diced
1 tbsp: coconut oil
1/2 tsp: salt
1/2 tsp: fresh ground pepper (I use peppercorn melange)
1 tsp: garlic powder
1 tsp: sage
1 tsp: thyme
5 tbsp: butter
5 tbsp: flour
1 cup: uncooked quinoa
2 cups: water
1 tsp: garlic powder
1 clove: garlic diced
1 tbsp: coconut oil
2 cups: heavy whipping cream
2 cups: chicken broth
In a saucepan, put 1 tbsp of coconut oil (or whatever kind you prefer) 1 clove of diced garlic and one cup of quinoa. Put on medium heat and stir for two minutes. Add 2 cups of water and 1 tsp of garlic powder. Stir. Bring to a boil and stir occasionally until water is absorbed. Set aside.
In a medium fry pan, put 1 tbsp of coconut oil and one clove of garlic. Add mushrooms and cook over medium heat. Stir occasionally until mushrooms are tender and cooked. Set aside.
In a stockpot, melt butter on medium high and whisk in flower to form a roux. Add heavy whipping cream and chicken broth. Whisk together. Add salt, pepper, sage, thyme, garlic powder and whisk together. Bring to a boil while stirring constantly. Lower to medium and let simmer until thickened. Stir every few minutes. Add mushrooms and continue to stir.
Do not add quinoa to the soup. When you are ready to serve, put a scoop of quinoa in your bowl and ladle soup over it. Serve immediately.
Ingredients:
1 package: sliced mushrooms
1 clove: garlic diced
1 tbsp: coconut oil
1/2 tsp: salt
1/2 tsp: fresh ground pepper (I use peppercorn melange)
1 tsp: garlic powder
1 tsp: sage
1 tsp: thyme
5 tbsp: butter
5 tbsp: flour
1 cup: uncooked quinoa
2 cups: water
1 tsp: garlic powder
1 clove: garlic diced
1 tbsp: coconut oil
2 cups: heavy whipping cream
2 cups: chicken broth
In a saucepan, put 1 tbsp of coconut oil (or whatever kind you prefer) 1 clove of diced garlic and one cup of quinoa. Put on medium heat and stir for two minutes. Add 2 cups of water and 1 tsp of garlic powder. Stir. Bring to a boil and stir occasionally until water is absorbed. Set aside.
In a medium fry pan, put 1 tbsp of coconut oil and one clove of garlic. Add mushrooms and cook over medium heat. Stir occasionally until mushrooms are tender and cooked. Set aside.
In a stockpot, melt butter on medium high and whisk in flower to form a roux. Add heavy whipping cream and chicken broth. Whisk together. Add salt, pepper, sage, thyme, garlic powder and whisk together. Bring to a boil while stirring constantly. Lower to medium and let simmer until thickened. Stir every few minutes. Add mushrooms and continue to stir.
Do not add quinoa to the soup. When you are ready to serve, put a scoop of quinoa in your bowl and ladle soup over it. Serve immediately.
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