Doggie Salmon And Rice Bites

I love  Dr. Harvey's Fine Ground Veg To Bowl.  This mix of healthy vegetables and herbs is wonderful for those of you who want to start feeding your fur babies a delicious healthy diet. I can't say enough good things about it ....it's affordable, it's convenient to use and so easy to make, and it's so healthy for your babies! 

You simply scoop it out and add a little hot water and your favorite oil.  You can use olive oil, canola oil...I use Omega 3 fish oil and a Vitamin B complex oil that blends in perfectly and makes it even healthier. 

Then simply add your meat. You can use beef, turkey, salmon or any other fish.  Sometimes I buy cube steaks or I often use ground beef.  I also use turkey cutlets or tenderloins or I buy ground turkey. You can make it anyway you like and then just add it to your mix. Sometimes I add some chopped apples or pears or blueberries. You can make it as delicious and healthy as you want.

Lately I have been using Dr. Harvey's fine ground Veg to Bowl to develop my own homemade recipes for my fur babies. Here's one I want to share you with you today....

Doggie Salmon And Rice Bites 

1 1/2 cups brown or white rice
1/2 cup mashed sweet potato
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups fresh cooked salmon 
1 scoop of Dr. Harvey's Fine Ground Veg-To-Bowl 
1 scoop of water for mixing

Preheat oven to 350 degrees.  Cook rice and set aside to cool. Microwave sweet potato until very soft. Split and mash with unsalted melted butter until smooth. Set aside to cool. 

In a skillet melt olive oil over medium high heat and then sear the salmon on one side until lightly browned. Flip salmon over and sear on the other side and allow it to cook for about 2 minutes longer. Begin breaking up salmon with a fork into small pieces and stir while cooking. Reduce heat to medium. You want the salmon under cooked and still pink in the middle. Remove from pan and allow to cool.

Add one scoop of Dr. Harvey's pre-mix to bowl. Add just enough water to moisten. Stir and allow to sit for 3-5 minutes. 

Add salmon, rice, and pre-mix to a large bowl and using hands mix until all ingredients are well blended. 

Form into small balls and bake at 350 degrees for 8-10 minutes.  Serve warm or cold.

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You can buy Dr. Harvey's wonderful products online at The Dr. Harvey Store or at Amazon.com and many other online sources.  Or you can visit his site, type in your zip code and find the store nearest  you that carries Dr. Harvey's products. 

Visit Dr. Harvey's blog and Facebook page to read more about their products and how they came to be such a fantastic company! 

Blog:  https://www.drharveys.com/

Facebook:  https://www.facebook.com/doctorharveys/

Disclaimer: I am not being compensated for helping spread the word about Dr. Harvey’s products, although they did make a donation to my Save A Life program. My goal is to spread the word about Dr. Harvey’s products so that pets can live a better, healthier life.  I received no additional benefits for writing this review and the opinions and ideas in this post are my own and are uninfluenced by any other person or business.

Chili Dog Ring

 Chili Dog Ring

Want a crowd Pleasing game day recipe that people can’t resist?  How about some comfort food on a cold winter day?  Who doesn’t love pigs in a blanket?  And everyone loves Chili. Why not mix the two and come up with a dish that will work for any occasion? 

Chili Dog Ring

12 hot dogs
2-3 packages crescent roll dough
1 small onion, diced
1 pound ground beef
½ teaspoon salt
½ teaspoon pepper
½ cup tomato sauce
½ cup ketchup
½ teaspoon cumin
2 teaspoon chili powder
½ teaspoon sugar
½ cup shredded cheddar cheese
¼ cup finely sliced green onion (optional)

Preheat oven to 350 degrees.

Cut hot dogs into thirds. 

Open your cans of dough and lay out the triangles. Cut the triangles in half lengthwise so you have roughly 1-inch by 5-inch triangle slices.  A pizza cutter is good for this.

Roll crescent dough around hot dog thirds, starting with the wider end of the dough.  Arrange wrapped hot dogs standing up on end around a 10-inch skillet or baking dish in two tight circles, leaving a hole in the center of the skillet for your chili and cheese later.

Bake 15-20 minutes, until dough puffs up and becomes golden brown. Remove skillet from oven and set aside.  

In another large skillet, sauté onions until translucent.  Add the ground beef to the onions, then season with salt and pepper. Continue stirring ground beef until no longer pink.  Add the tomato sauce, ketchup, cumin, chili powder, and sugar to the ground beef and onions. Stir until everything is well mixed. Simmer 10 minutes. 

Spoon the chili to fill the hole in center of the skillet with hot dogs surrounding it.  




















Top with shredded cheddar cheese and bake another 5 minutes or until cheese is well melted.  Top with diced green onion before serving. 

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Crab Stuffed Mushrooms

 My Crab Stuffed Mushrooms

 This is one of my most requested recipes when I have a get together for the holidays.  They only last a few minutes because they are the first appetizer everyone runs too.  These aren't just any stuffed mushroom cap. These are stuffed with the same mixture I make my Maryland Crab Cakes with. OMG they are so delicious! 

Crab Stuffed Mushrooms

1/2 pound lump crab meat

1 large egg 

1/4 cup mayonnaise

1 1/2 teaspoon Dijon mustard

1 1/2 teaspoon Old Bay Seasoning

1 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon of  salt

1/2 cup fine breadcrumbs made from white bread

1 tablespoon chopped parsley

Topping

1/2 cup breadcrumbs 

1 tablespoon melted butter

2 teaspoons chopped parsley

You can choose whatever mushroom you like. Both Baby Portabella and White Button mushrooms work very well.  Do not wash or rinse the mushrooms. Simply wipe them with a clean damp cloth and remove the stems.  Set aside. 

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or spray with non-stick spray.  Drain crab meat and put it in a bowl and set aside.

In a another small bowl, whisk the egg, mayo, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crab meat and breadcrumbs and mix with hands lightly without breaking up too many lumps. Mixture will be somewhat wet. 

Stuff each mushroom with the mixture making a small mound on the top. 

Next make your topping of buttered bread crumbs. Pour panko in a bowl and add melted butter and parsley.  Mound the breadcrumbs on top of each mushroom cap. 

Bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.















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Raspberry Pecan Thumbprint Cookies

I love this little cookie.  They are easy to make and easy to love.  They are on my holiday table every year but who says they are just a holiday cookie?  I make them all year round and fill the centers with different jellies to change them up a bit. They call for a few simple ingredients you've likely got on hand, they're super-easy to make whenever you want a delicious cookie! 

Raspberry Pecan Thumbprint Cookies

1 cup unsalted butter, room temperature
½ cup granulated sugar
3 large egg yolks
1 tsp. vanilla extract
2 ½ cups all purpose flour 
2 teaspoons cornmeal
¼ teaspoon salt
¼ cup finely chopped pecans 
½ cup raspberry jam

Preheat oven to 350 degrees. Line baking sheets with parchment paper.  With electric mixer, beat butter and sugar until smooth. Beat in egg yolks and vanilla.

In a bowl, combine flour, cornmeal, nuts and salt and gradually add to butter mixture until blended (dough will come together). 

Pinch off the dough and roll dough into 1-inch balls. Place 2 inches apart on parchment-lined cookie sheet. Press centers of each down with your thumb or end of wooden spoon and bake for 16 to 18 minutes.  Spoon 1 teaspoon jam into each indentation.

Cool on rack for 1 minute, then cool completely.

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Beef and Caramelized Onion Pin Wheels

Beef and Caramelized Onion Pin Wheels 

 

 

 

 

 

 

 

  

 

One of my favorite recipes because its so easy to make and so dang delicious!  If you’re a fan of caramelized onions you will go nuts over these.  The onion is as sweet as candy and the perfect match for beef.  I can’t even explain how fantastic this recipe is…I’m actually at a loss for words.  Guess you’ll have to try it and see for yourself.  Let me know what you think.

 

 

 

 

 

 

 

 

 

 

Beef and Caramelized Onion Pin Wheels

¼ cup butter, (half stick)

1 very large Vidalia or sweet onions, thinly sliced

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon black pepper

Flour for sprinkling on the work surface

2 can of Pillsbury crescent dough sheets

Provolone cheese

1 pound of thin sliced roast beef (or use shaved)

½ stick butter (1/4 cup)

½ teaspoon salt

1 teaspoon parsley, finely chopped 

1 teaspoon Italian seasoning

 

Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet over medium-high heat, melt butter. Add onions and sugar and cook, stirring occasionally, until the onions begin to soften and brown (about 5  minutes). Add salt and pepper and reduce heat to medium.  The more they cook, the sweeter they get.

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

Continue cooking, stirring occasionally, until onions are soft and caramelized (10 to 15 more minutes). Remove from heat and let cool to room temperature.

 

Sprinkle a little flour on your work surface or use parchment paper.  Remove the crescent rolls from both cans and combine together. You can put the sheets side by side or you can put them together in a ball and roll it out to a large rectangle a little less than the size of your baking pan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Top the dough with provolone cheese, covering the entire surface. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next lay the roast beef on top of the cheese making sure you cover it from end to end.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Then add your caramelized onions.

 

 

 

 

 

 

 

 

 

 

 

  

  

 

 

 

Roll up the dough in a log.  You can start with the long edge or roll from the shorter end.  The shorter end will give you a much larger pinwheel and less pieces.  The longer end will give you smaller but more pinwheels.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a very sharp knife, cut the log into 12 rolls. Place them into the prepared baking dish.  If you get less rolls that’s okay as long as they are all uniform in size.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 45 minutes, or until the dough is golden brown.  If you dough starts to look too dark, cover with a sheet of foil and finish baking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the roast beef pinwheels are almost done baking, prepare the topping. In a small, microwave-safe bowl, melt the butter. Stir in the salt, parsley and Italian seasoning. Brush the butter over the warm rolls. Serve with beef broth for Au jus.

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:

  Roast Beef: If you buy roast beef from the deli, have it shaved or thinly sliced. You can also find it prepackaged.

 Onions:  I went with Vidalia onions for this recipe because they caramelize so well. Any sweet onion will do.

 Provolone Cheese: I used Provolone cheese  but you could use Swiss or Monterrey Jack.  I just like Provolone with steak subs.

 Crescent Roll Dough: You will need two cans of the crescent roll sheets to roll up all the flavors.  Make sure you use sheets but if you have to use the actual crescent rolls, make sure you pinch the seams.

 

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