Homemade Dog Treats with Peanut Butter & Bacon

If you want to make homemade dog biscuits that are sure to be a hit, then you've got to make this bacon and peanut butter dog biscuit recipe.

Since bacon is high in fat and sodium, this may not be an everyday biscuit. But we've tried to off-set the indulgent ingredients with healthy and nutritional ones, like ground flax and wheat bran.

With two of dogs favorite flavors, all in one dog treat, get ready to wipe the drool off the floor, and make extra batches!

Ingredients:

• 2 pieces bacon, thick cut, cooked
  and crumbled (see tip)
• 1/8 cup bacon grease
• 2 cups whole wheat flour
• 1/4 cup ground flax
• 1/4 cup wheat bran
• 2 tsp baking powder
• 1/2 cup natural peanut butter
• 1 egg, lightly beaten
• 3/4 cup water

Instructions:

1. Preheat oven to 325° F
2. Cook bacon until crispy. Drain on a paper towel.
3. Pour the bacon grease into a glass measuring cup.
4. In a large bowl, whisk together the flour, ground flax, wheat bran, and baking powder.
5. Crumble the bacon, once cooled, and stir into the flour mixture.
6. In a microwave safe bowl, warm the peanut butter. Approximately 30 seconds.
7. In a medium bowl, lightly beat the egg. Then pour in the peanut butter, water, and bacon grease. Use a fork to whisk together the wet ingredients until completely combined.
8. Make a well in the dry ingredients, and pour in the peanut butter mixture.
9. Stir until combined.
10. Knead lightly in the bowl with your hands.
11. Lay down one large sheet of parchment paper, roll your dough onto it, then lay another piece of parchment on top. You'll essentially have a dog treat dough sandwich. See the video for tips.
12. Roll out to 1/2 inch thickness.
13. Lightly spray a baking sheet with non-stick cooking spray.
14. Cut shapes out of the dough and place on your prepared baking sheet. Gather the extra dough, knead into a ball, and repeat the process of rolling and cutting until there is no more dough.
15. Bake for 15 minutes.
16. Turn off the oven and leave them there to cool for 2 hours or overnight.

Storing - These homemade dog biscuits will stay fresh in the refrigerator for up to two weeks. They will keep in the freezer for up to 6 months.

Yield - Using a 3 inch bone shaped cookie cutter, you will get 18 homemade dog biscuits.

Tips & Techniques

• Ground Flax - Flax has so many wonderful health benefits. Learn more about using flax in your homemade dog treats, with our Cheesy Flax Squares recipe.
  
• Choosing Cookie Cutters - Because this recipe uses baking powder, these peanut butter dog biscuits will puff up some during the baking process. Because of that, you will want to choose a dog cookie cutter that has simple shapes. The puffed cookie will not show the same amount of detail as another dog treat recipe.
  
• Crumble Bacon - After the bacon is cooked and cooled, it's time to crumble. Instead of doing this by hand, one tiny piece at a time, break your bacon into large pieces and place in a plastic zip-lock bag. Then easily break and crumble the bacon inside the bag with your hands. This saves time and greasy fingers! :)
  
• Bacon Grease - Pour the grease into a glass measuring cup, as opposed to a plastic one, because it will be very hot. You can make these homemade dog biscuits even more special by using the entire amount of bacon grease, instead of just 1/8 of a cup. If you choose to do this, do not add the full amount of water. Depending on how much extra grease you have, add the water 1/4 cup at a time. Continue adding water, up to 3/4 of a cup if needed, to make the dough combine.
  
• Choice of Bacon - If your dog loves bacon, but needs to keep his homemade dog biscuits on the healthier side, you can use turkey or low-sodium bacon for this recipe.
  
• Peanut Butter - Once you have warmed the peanut butter, try to work quickly adding the other wet ingredients. The reason is that the peanut butter will start to harden, and it's much easier to combine everything while it is still quite warm.

When one of my taste tester tried these homemade dog biscuits, it was all she could do to hold still and wait for the treat, while a line of drool hit the floor. If you have yet to make your own dog treats, this is the recipe to start with. Your efforts will be highly rewarded, and appreciated.

http://www.dogtreatkitchen.com/homemade-dog-biscuits-with-peanut-butter.html

Roast Salmon with Sweet Chipotle Glaze and Hominy Puree

This was an incredible, easy recipe! Because of the way you put the chilis through a strainer this is not spicy unless you add some of the seeds. 

Bon Appetit

April 2011

3 chipotle chiles (about) from canned chipotle chiles in adobo
2 tablespoons apricot jam or preserves 
1 1/4 teaspoons red wine vinegar
1/2 teaspoon ground cumin 
Nonstick vegetable oil spray
2 6-to 7-ounce salmon fillets with skin (scant 1 inch thick)
1 15-ounce can hominy, drained, juice reserved
1 tablespoon butter 
1 tablespoon chopped fresh cilantro

Ingredient info: Chipotle chiles are dried, smoked jalapeños in a spicy tomato sauce called adobo; they're available at some supermarkets and at specialty foods stores and Latin markets.

Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 teaspoons puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt.
Coat small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes. 
Meanwhile, puree hominy and 3 tablespoons reserved juice in mini processor until almost smooth. Transfer to small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper. 
Divide hominy between 2 plates, top with salmon, and serve.


 http://www.epicurious.com/recipes/food/views/Roast-Salmon-with-Sweet-Chipotle-Glaze-and-Hominy-Puree-364676?mbid=ipapp

Memphis-Style Ribs

Epicurious 

April 2008

by Steven Raichlen

The Barbecue! Bible 10th Anniversary Edition (Workman) 

Yield: Makes 6 servings Grilling Method Indirect grilling Advance preparation 4 to 8 hours for marinating the ribs Special equipment 1 1/2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained For the ribs and rub 3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total) 1/4 cup sweet paprika 4 1/2 teaspoons freshly ground black pepper 4 1/2 teaspoons dark brown sugar 1 tablespoon salt 1 1/2 teaspoons celery salt 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons garlic powder 1 1/2 teaspoons dry mustard 1 1/2 teaspoons ground cumin For the mop sauce (optional) 2 cups cider vinegar 1/2 cup yellow (ballpark) mustard 2 teaspoons salt 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours. 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside. 4. Set up the grill for indirect grilling and place a large drip pan in the center. If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium. If using a charcoal grill, preheat it to medium. 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour. 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on. 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole. Source Information Excerpted from The Barbecue! Bible 10th Anniversary Edition. © 1998, 2008 by Steven Raichlen. Workman

Read More http://www.epicurious.com/recipes/food/printerfriendly/Memphis-Style-Ribs-242248#ixzz1vR3YiWGj

Farfalle with Braised Leeks and Prosciutto with Porcini Breadcrumbs

Recipe shared by Jen Eisenman (these are her notes below)

Notes:  I used four leeks, but since they cook down so much, you could add more if you like.  Prosciutto is plenty salty and so is parmesan cheese, so I only ended up adding a pinch of sea salt at the very end of cooking.  Buy the best prosciutto you can afford, the imported stuff was the same price at Whole Foods and Lunardis.  I guesstimated the amount of bread and porcini, feel free to adjust.  The leeks can be made ahead the night before with no ill effect.

Farfalle with Braised Leeks and Prosciutto with Porcini Breadcrumbs

Leeks:
1 tbs olive oil
2 tbs butter, separated
3 medium garlic cloves, chopped
2 sprigs of fresh thyme, plus more for garnish
4 medium leeks, cleaned and cut crosswise into 1/4 inch pieces (white and light green sections only)
3/4 cup white wine
1 1/2 cup chicken stock
1/3 lb prosciutto or parma ham

Porcini Breadcrumbs:
3 slices bread
small handful dried porcini mushrooms
2 tbs olive oil
3 medium garlic cloves, squashed and peeled
Sprig of rosemary

1 lb Farfalle Pasta
Parmesan cheese

Heat olive oil and 1tbs butter over medium heat in 12 inch nonstick frying pan.  Add garlic and thyme and saute until fragrant, about 30 seconds to a minute.  Stir in leeks to combine.  Add wine, simmer until wine is nearly evaporated, then add chicken stock.

Cover as much leek mixture as possible with prosciutto, turn heat to a gentle simmer and cook for 30 minutes until liquid has almost evaporated.

Bring water to boil for pasta.

Pulse bread and porcini mushrooms in food processor until mixture resembles coarse bread crumbs.  Heat olive oil in frying pan over high heat, then turn heat to medium and add garlic cloves and rosemary sprig.  Let garlic and rosemary cook for several minutes then add breadcrumbs and fry for a couple of minutes stirring occasionally until brown and crisp.  Transfer breadcrumbs to paper towel lined plate and remove garlic and rosemary. 

Remove prosciutto from leek mixture and slice into smaill pieces.   Mix remaining tbs of butter and sliced prosciutto into leeks.  Season with pepper (and salt if needed).

Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente and drain.  Reserve 1/2 cup of pasta water.  Add pasta to leeks and mix well.  Add pasta water if needed.

Top with breadcrumbs, thyme leaves and parmesan cheese.  Serve immediately.

Catfish Soup

Recipe courtesy Alton Brown, 2010

Ingredients

• 2 cups dashi (fish broth or you can use chicken broth)
• 2 tablespoons thinly sliced lemongrass
• 1 tablespoon julienned galangal or ginger
• 1 tablespoon cilantro leaves
• 1 habanero pepper, seeds removed and thinly sliced
• 1/4 cup fish sauce
• 1/4 cup freshly squeezed lime juice
• 1 pound US farm-raised catfish fillets, cut into 1-inch pieces
• 14 ounces coconut milk

Directions

Bring the dashi to a simmer in a 4-quart saucepan over medium heat. Add the lemongrass, galangal, cilantro, habanero, fish sauce and lime juice and bring the liquid to a simmer. Add the catfish and the coconut milk and cook until the fish is just cooked through, about 4 to 5 minutes. Remove from the heat, ladle into soup bowls and serve immediately
.

Salmon Cakes with Lemon Yogurt Sauce

Salmon Cakes with Lemon Yogurt Sauce 

Very easy and very good! I love the lemon yogurt sauce.

Gourmet | August 2008

by Ruth Cousineau

Yield: Makes 4 servings Active Time: 20 min Total Time: 25 min 1 pound skinless salmon fillet, cut into 1/2-inch pieces 2 (6-inch) pita rounds or 3 slices firm white sandwich bread, torn into small pieces 1/4 cup mayonnaise 1 large egg, lightly beaten 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 2 tablespoons chopped chives, divided 1 1/2 teaspoon grated lemon zest, divided 2 tablespoons olive oil 3/4 cup plain whole-milk yogurt 1 teaspoon fresh lemon juice Accompaniment: lemon wedges Mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes (4 inches in diameter). Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total. Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. Serve salmon cakes with sauce. Serve with: Moroccan eggplant salad; sliced tomatoes drizzled with fruity olive oil; or celery and potato salad (serve in place of the yogurt sauce)

Read More http://www.epicurious.com:80/recipes/food/printerfriendly/Salmon-Cakes-with-Lemon-Yogurt-Sauce-243164#ixzz1r5VITQKH

Lebanese Lamb Chops with Lemony Lettuce

This was really good and really easy. I made it in the oven since we didn't have time to grill. I served with couscous with peas and mint.

Gourmet | September 2009

by Gina Marie Miraglia Eriquez

No, its not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to eat it anywhere. Yield: Makes 4 servings Active Time: 35 min Total Time: 35 min 2 large lemons 1 teaspoon sugar 3 tablespoons extra-virgin olive oil, divided 2 garlic cloves 1 tablespoon baharat (Eastern Mediterranean spice mixture; see cooks' note, below) 8 (3/4-inch-thick) rib lamb chops (2 pounds) 2 heads Bibb lettuce (about 3/4 pound each), torn into large pieces 1 1/2 cups mint leaves Grate 2 teaspoons zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil. Let stand at room temperature 10 minutes for flavors to develop. Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoon pepper. Rub all over lamb chops. Toss lettuce and mint with lemon mixture. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad. Serve with:  orzo Cooks' notes:  •You can make your own baharat by grinding 1 teaspoon each of whole cloves, cumin seeds, Maras or Aleppo pepper, and a 3-inch cinnamon stick (broken in half) in an electric coffee/spice grinder until finely ground. •Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes. •Lemon mixture keeps at room temperature 2 hours. Toss with lettuce and mint just before serving.

Read More http://www.epicurious.com:80/recipes/food/printerfriendly/Lebanese-Lamb-Chops-with-Lemony-Lettuce-354992#ixzz1r0XPCsbe