Hairy Dog Kitchen is a name I started using last year to trademark my Christmas gifts to friends that came from my (not so hairy) kitchen. After Christmas the name sort of stuck. It is inspired by my two very hairy children, Griswold (a spontaneous St. Bernard) and Lola (a kooky Shepherd/Bulldog mix).
Cooking is something I love to do and I pride myself on making most of my recipes healthy using local, organic ingredients when I can find them.
From Cooking Light Magazine. This dish is quick and easy and tastes great!
Ingredients
1 tablespoon olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed and drained
4 lemon slices (optional)
Preparation
Heat oil in a large nonstick skillet over medium-high heat.
Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.
I got this recipe online for the black bean burgers, and only changed a few things to up the flavor. They taste really fresh and John and I really like them.
1 16oz can Black Beans
3 pieces roasted read pepper from the jar (1 if they are full size red peppers)
3 garlic cloves
1/2 sweet onion
1 small bunch cilantro
1 tsp crushed red pepper or 1Tbsp hot sauce
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
1 tsp salt
1 egg
1/2 cup bread crumbs
Mash black beans in a large bowl. In a food processor, blend red pepper, onion, garlic and cilantro until fine. Mix in with the mashed beans. Next, mix the egg, cumin, chili powder, onion powder, salt and egg until combined. Pour over bean mixture. Then drain any liquid from mixture by either setting over a colander, or squeezing with cheese cloth. Once liquid is removed, add 1/2 cup bread crumbs and stir.
Form patties (makes about 5). Roll patties in the leftover bread crumbs, and place in a skillet with olive oil. Cook until heated through, browned and firmed up. Serve with desired toppings.
My husband loves these enchiladas. I don't care for red meat so I rarely cook with it, but these enchiladas have always been a crowd pleaser. Also, I love to freeze these little guys for future dinners.
Beef Enchiladas
1/2 lb ground beef, chicken, or turkey
1/2 chopped onion
1 garlic clove, minced
1 packet taco seasoning
1 (16oz) can refried beans
2 (10oz) cans red enchilada sauce
1/2 tsp salt and pepper
1 package flour tortillas
2 cups shressed Mexican Style cheese
Saute meat, onion, and garlic until lightly browned. Add taco seasoning and finish browning meat.
Add refried beans, and a little enchilada sauce to moisten.
Put a little more sauce in the bottom of the baking dish you will be using. Grab a tortilla and fill the middle with the meat mixture and then roll. Place seam side down in the dish. Continue until you've used all the filling.
Cover enchiladas with the rest of the sauce and sprinkle cheese to the top of the dish.
Bake at 350 for 30 minutes, until cheese is bubbly and sides are turning brown.
Serve with shredded lettuce, chopped tomatoes, sour cream or even tortilla chips.
Tequila Lime Shrimp Tacos with Cilantro-Lime Sauce (Imaginative, I know.)
Serves 2-4 depending on how much shrimp you put in each taco) 18 medium shrimp, raw 2 Tbsp. tequila 1 lime, zested. (Save the lime. Cut in half.) 2 garlic cloves 1 avocado 1/4 c. onion 3 Tbsp. minced cilantro, divided 1/4 chopped tomato, seeded 1 tsp. lemon juice (or lime if you have extra) olive oil shredded cabbage (about 1/2 cup) Wheat tortillas 1/3 cup light sour cream 1/4 tsp. cumin salt pepper
1) Shell and de-vein shrimp if necessary. Cut off tails. Place prepared shrimp in a small glass bowl. Sprinkle half the lime zest on shrimp. Add a few sprinkles salt. Cut lime in half and squeeze juice over shrimp. Add tequila and stir. Place in fridge to marinate. (note: don't do this too long or the shrimp will start to cook itself in the juice).
2) Slice avocado in half, remove flesh from the halves with a spoon and place in a small bowl. Add onion, 1 tablespoon cilantro, other half of lime juice, tomatoes, 1 minced garlic clove, salt, and pepper. Stir. Place in fridge.
3) In a third bowl, mix sour cream, lime zest, lemon juice, 2 tablespoons cilantro, and cumin. Salt and pepper to taste. Set aside.
4) Over medium heat, warm a small amount of olive oil. Add one minced garlic clove. Let cook a minute or two and then add shrimp, tequila and all. Turn dial to medium-high heat and cook shrimp. About 2 minutes per side. Most of liquid should evaporate.
5) Warm tortillas in the microwave. Spoon guacamole onto them and spread all around.
6) Sprinkle with cabbage. Layer shrimp. Drizzle sour cream mixture over the top and then fold in half.
(Note: I ran out of shrimp for my last two tacos so I sliced up some cucumber and used it in place of the shrimp. It was really tasty and I liked the crunch of the cucumber. I even added some thin slices to the shrimp tacos as an afterthought and they were really good.)
This chicken was amazing. Please make it. I wish I had some right now, I'd be eating it.
It tasted so good! I think I'm going to make it again tomorrow. Note the fresh basil and tomatoes from my garden. Ahhhh... freshness!
I decided to put a light Parmesan crust on because I thought the crunchy would contrast nicely with the juicy tomatoes. I decided just to spread the crust just on the top though instead of trying to coat the entire breast because it always falls off when I dish it up.
Chicken Bruschetta Serves 4 (unless you eat two because it's so darn good!)
1) Put flour and beaten eggs in shallow bowls or deep plates. Season flour with salt and pepper. Season chicken with a little salt and pepper as well.
2) Dip chicken in flour then in egg and place on a 9x13 pan.
3) Combine cheese, breadcrumbs and butter with a fork and then spoon over chicken. Press with the back of a spoon to make sure the crumbs are stuck to chicken.
4) Cover pan with foil and bake chicken at 375 for 20-25 minutes.
5) Mix the remaining ingredients together in a medium bowl and salt and pepper to taste.
6) Uncover the chicken and bake 7 minutes longer until top is browned and slightly hard to the touch.
7) Spoon tomato mixture over chicken, return to oven for 5 minutes.
I plated these up and served them with a light cucumber salad. They were very filling! Next time I'll make extra bruschetta and save it for some crunchy bread.
My brother is in town from California and has come to visit John and I! I am happy to have him here. He is a body builder (I actually spotted him yesterday as be bench pressed 365 lbs! Like I could have saved him if it fell!) so he is constantly eating... and the majority of the food he eats is meat. Myself not being much of a meat eater, decided to make him a high protein meal that consisted of two grilled chicken breast, two cups of brown rice, and just for fun, a Five Spice Turkey Burger with Warm Mu Shu Slaw. Yummmm! Not a vegetable in sight! Oh my! Ok, well, the Mu Shu is all vegetables but it's covered with hoison sauce. Anyway, he is a pretty plain eater so I knew I was taking a chance with the burger but he ate it anyway and at 7:45 am this morning, I awoke to find him in the kitchen in his boxers, burger patty in his hand, no bun, fulfilling his protein craving. Ahhhh "little" brothers. Whatever will we do with them.
John and I love this recipe despite it's non-traditional burger flavor. It tastes great and the spices really make this burger unique. You will need no ketchup here, this little guy is great on his own!
Ps: My good friend Marie so kindly gave us this recipe. It is a family favorite at her house and we are so glad she shared it with us! I believe it comes from/is inspired by Rachel Ray.
Five Spice Burger with Warm Mu Shu Slaw Serves 4-6
1 1/2 pounds ground turkey
2 tsp Chinese five-spice powder
1 tbsp Grill seasoning
2 Garlic cloves, minced
1 Inch piece fresh ginger, peeled and grated
5 Scallions, 2 finely chopped, 3 cut into thirds lengthwise
3 tbsp Tamari (or soy sauce)
1 tbsp Vegetable oi
12 Shitake mushrooms, thinly sliced
1/2 pound Shredded cabbage (I use purple but any kind will do)
3 tbsp Hoisin sauce
4 rolls of your choosing. We usually use some sort of wheat.
In a medium bowl, combine the meat with the five-spice powder, grill seasoning, garlic, ginger, finely chopped scallions, tamari, and a drizzle of vegetable oil. Form your burgers (I make small burgers so I usually get about 6 4oz patties). Grill the burgers. (note: they are pretty fragile. I notice that they actually turn out better in a grill pan on the stove than outside. But either way, just be careful with them and they should be ok).
Heat a nonstick skillet over high heat. Add the 1 tablespoons of vegetable oil. Cook the shiitakes for 2 minutes, add the cabbage, and stir-fry for 3 minutes more. Add the sliced scallions and hoisin sauce, toss to combine, and remove from the heat.
Serve the burgers on the buns piled high with mu shu slaw on top. Serve with chunks of fresh pineapple an exotic chips alongside the burgers.
My mother gave me two peppers the other day and I had lots of mini peppers from Costco that I still needed to use so I decided to make vegetarian stuffed peppers. I have never made them before so I searched a few sites online to find a recipe that seemed simple and I altered it. It was inspired by "Cole's Kith" a fellow Google blogger. The recipe below is as I made it but you can always substitute things you like to make it more appealing to you. I know this picture at the right is not very appetizing. It's so hard to take pictures of food and make it look good, but you get the idea.
Vegetarian Stuffed Peppers
2 bell peppers and 10 mini peppers (Or just use 4 bell) 1-2 Tbsp. low sodium chicken broth 1 onion, chopped 2 cloves garlic, minced 2 c. Basmati rice, cooked 6 oz. tomato paste 1 Tbsp. balsamic vinegar
1 Tbsp. fresh organic oregano, chopped 2 Tbsp. fresh organic basil, chopped 2 Tbsp. Parmesan cheese (a little extra to sprinkle on top and melt at the end if freshly ground black pepper
1) Remove the tops and seeds of the peppers.
2) Heat the chicken broth in a pan and cook the onions and garlic until they are tender.
3) Mix all the ingredients together in a bowl until well blended. Then stuff peppers with filling and place in a pan (I used a bread pan so they didn't tip over).
First off, let's get one thing straight: I am not a professional cook. I simply love to cook and I do so all the time.
I live with my husband and partner in healthy living, John. Together we grow an organic garden where we get many of the ingredients needed for my cooking. When the garden is not in season, or doesn't have what I'm looking for, we shop at the local farmer's market and buy as many local ingredients that we can. We also like to pick most of our fruits at local farms in the summer. Living as organic and local as we can is not only good for our health, but our environment as well!
I have two dogs, Griswold and Lola who are John and I's adopted children. They are partners in crime and LOVE to sneak scraps of food that have fallen to the floor in my cooking frenzy and therefore are officially banned from the kitchen during cooking times (no one wants dog hair in their food!).
I am lactose intolerant so most of the foods I make do not contain dairy, however, I do cook with dairy on occasion as long as I have a lactose pill on hand!
Posts
