Homemade Turkey Jerky Treats For Dogs

So look what I made..... the ultimate dog treat!  Now you can make it too with this recipe!

There is a product out there that dogs love. I mean they really really love it. But who can afford it at 8 pieces for $10?  And do you know how much salt these people put in this treat!

 I called Blue Wilderness and asked them how much salt they put in their turkey jerky treats. The answer was astonishing. Each 1 ounce piece of their turkey jerky has over 350 mg of salt!  But why?  Dogs do not need that much salt in their diet.  Because salt is a mold inhibitor and all manufacturers use it. Loads of it....unhealthy loads of it!  If only I knew then what I know now.  That was bad news and like all the other foods and treats out there it becomes near impossible to find anything healthy.  

Go to plan B: make my own. I read the ingredients on the bag of Blue Wilderness. I am pretty good at creating my own recipes so I set out on this adventure to make Katie a copycat recipe of Blue Wilderness Turkey Jerky minus the salt.

No more paying $10 a bag for 8 chips. This big pile of healthy turkey jerky ended up costing me about $6 for and I got over 50 pieces from one pack of turkey tenderloins! 

The Verdict:

So I let the jerky continue to bake on very low heat until they got dry and crispy. Cooper was so excited he actually stood in front of the oven door and looked through the glass while they were baking. When I opened the oven door to check on them one last time, he had his head almost in the oven checking with me. I had to push him back! Finally, after a few hours of drying them in the oven on low heat they were done. And they came out perfect. 

What a healthy snack for your dogs....get the salt out of your fur baby's diet. We are killing our dogs with all the salt they put in commercial foods. Treat them to some real turkey jerky you made yourself!   So here is how I made these healthy treats.  I promise they will love them! 

Homemade Turkey Jerky Treats 

2 lbs. turkey tenderloins, fillets or boneless skinless turkey breast

1/2 cup molasses

Preheat oven to 200 degrees.  Line a baking sheet with parchment paper or aluminum foil.  Place a rack over the baking sheet that has also been sprayed with non-stick spray.  I use my cooling rack that I cool cookies on. You want to keep your turkey off the bottom of the pan so air can circulate beneath it.

Remove any visible fat off of the turkey. Using a sharp knife, slice partially frozen meat into very even, long, thin slices, about an 1/8th to ¼ inch thick slices. Slice the meat with the grain and that will make it chewier and less tough. Try to make all slices the same size and thickness.

Arrange your strips on your rack, making sure they are not touching and that air can circulate all around them.  Brush each strip lightly with molasses and place them in the oven. Half way through the cooking time, flip the strips over and brush again lightly with more molasses. I brushed mine a few more times during the cooking process.

These turkey strips will take anywhere from 6 to 8 hours to fully dry depending on your oven and how thinly you cut the turkey strips. Start checking it once every hour after about 4 hours to see if it has dried completely. If the meat bends and seems spongy then it is not dried enough. Always opt for longer cooking times rather than under cooking the jerky strips.

You can also cut a strip open if you’re not sure to examine the inside. You should see no moisture at all, and it should be the same color throughout. If it’s not finished, put it back in for another hour. Once it gets close, check every half hour.  Once completely dry, cool them and cut them with scissors and serve!

NOTE:  Because these jerky treats contain no chemical preservatives, you’ll need to store them in the refrigerator or freezer. If you put them in brown paper bags and put them in the refrigerator they will stay dryer and can be stored for up to 3 weeks.  You can freeze them for 8 months in the freezer.

NOTE:  Baking times will vary due to difference in ovens, temperatures and meat size. Your jerky treats should be firm and dry, not at all soft or spongy. It is safer to go a little extra dry and firm than for the meat to be underdone.

Turkey Marsala with "Bella" Mushrooms

     Who says you have to use chicken for this classic Chicken Marsala  

     recipe?  Why not use turkey?  I sautéed some turkey cutlets in my 

     favorite Star Fine Foods Extra Virgin Olive Oil and I am so glad I  

     did.  This came out even better than my usual recipe using chicken!

     I added some "Bella" mushrooms and some bacon and created a 

    thick rich sauce.  This is one of those meals that you savor every bite! 

Turkey Marsala  with "Bella" Mushrooms

2 lbs turkey breast cutlets

1 teaspoon salt

½ teaspoon pepper

1 1/2 tablespoons Star Fine Foods Extra Virgin Olive Oil

3 slices bacon, chopped

1 large shallot, diced

2 cloves garlic minced

2 tablespoons unsalted butter

3/4 pound Porta "Bella" mushrooms, sliced thin

3/4 cup dry Marsala Wine

1 cup chicken broth, low sodium

2 tablespoons Italian Parsley, chopped 

In a large heavy skillet heat the olive oil over medium heat. Brown cutlets for about 3 minutes on each side. Transfer to a plate and cover with foil.

Add bacon to the same skillet and sauté until soft, about 3 minutes. Add the shallots and garlic and sauté until translucent, about 3 more minutes. Add mushrooms and season with salt and pepper. Stir the mushrooms occasionally, until liquid is evaporated. 

Add Marsala wine and cook until it has fully evaporated.  Add butter and stir until melted.  Next sprinkle in the flour whisk to blend it well. Add chicken stock a little at a time, continuing to whisk vigorously after each time you add more.  Make sure you whisk well after each time you add more and that you scrape the bottom and sides of pans to get all the bits added to the mix.  Repeat until all the chicken stock has been added.  

Let your sauce simmer for about 3 minutes, stirring frequently until sauce thickens.  Remove from heat.  Return turkey cutlets to pan and simmer for another 5 minutes on low until cutlets are heated through and sauce continues to thicken slightly.  Serve immediately.

Photography is the property of and copyrighted to ©Welcome Home.

Look for STAR Extra Virgin Olive Oil in the olive oil section of our local grocery store or online at: 

http://shop.starfinefoods.com/Extra-Virgin-Olive-Oil/p/STAR-00011&c=Star@OliveOils.

Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

White Chocolate Macadamia Nut Cookies

I love white chocolate. I just love the taste of it. Most people are dark and milk chocolate fans but I like white chocolate the most. So I love making cookies with white chocolate chunks or white chocolate chips whenever I can.  I love cookie because it is soft and chewy and has a lot of white chocolate in it.  I eat these warm...just out of the oven.  This is a keeper my friends!

White Chocolate Macadamia Nut Cookies

1 cup packed brown sugar
1/2 cup sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1 egg
2 1/4 cups all purpose flour'
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces white chocolate baking bars, chopped in 1/2 inch chunks
1 jar of macadamia nuts, coarsely chopped

Preheat oven to 350 degrees.  Beat both sugars, butter, shortening, vanilla and the egg in a large mixing bowl with an electric mixer.  You want your dough light and fluffy. Stir in the flour, baking soda and salt.  At this point your dough will be much stiffer.  Then with a wooden spoon, stir in the white chocolate and macadamia nuts.

Drop dough onto un-greased cookie sheet in rounded tablespoons and keep them about 2 inches apart.  Bake for 10-12 minutes or until very light brown.  Cookies may look under-cooked but remember they will continue to cook outside the oven for a bit.  Cool for about 2 minutes on the cookie sheet and then transfer the cookies to a wire rack.

Enjoy!

Photographs are the property of and copyrighted to ©Welcome Home

Homemade Beef Vegetable Soup

I'm not into those thin broth-like soups unless I am having Won Ton soup or Egg Drop soup. I like my soups thick and chunky. So when I make a home made beef vegetable soup....it is very close to a stew. I am definitely a meat and potatoes... girl and I like to eat my chunks of vegetables and beef...not drink them!

 Homemade Beef Vegetable Soup

1/4 cup flour
2 pounds boneless chuck roast, cut into bite sized pieces
2 tablespoons cooking oil
4 cups beef broth (low sodium)
1/2 cup heavy cream
1 teaspoon dried parsley
salt and pepper to taste
3 large potatoes, peeled and cut into bite sized pieces
2 carrots, peeled and cut into bite sized pieces
1/2 cup diced celery
1/2 cup peas, fresh, canned or frozen
1 1/2 cups chopped onion
1 tablespoon dried Italian seasoning
1 tablespoon Lawry's seasoned salt
2 bay leaves
2 teaspoons of garlic powder
1/2 tablespoon Worcestershire sauce

Toss the beef and flour in a bowl until the beef is well coated. Heat the oil in a large dutch oven over medium heat; add the beef and cook until nicely browned. Remove and set aside.

Pour in a little of the broth and scrape the bottom and sides of the pot to get all the brown bits mixed in. Then pour in the broth and add the remaining ingredients to the pot except for the potatoes and carrots and cream. 

Bring to a boil over high heat. Cover the pot and reduce the heat so that the liquid comes to a slow simmer. Cook for about 2 hours, or until the meat is very tender. Then add potatoes and carrots and cover and simmer for another 45 minutes to an hour. Remove bay leaves and add the cream to the soup.

To thicken the broth, add 2 tablespoons of corn starch to a cup of cold water. Whisk until all lumps are removed and then add to the soup. Bring to boil and broth will thicken nicely.

Photograph is copyrighted and the property of ©Welcome Home.

Balsamic Glazed Hanger Steaks:

I'm going to let you in on a little secret today.  It's a secret that was told to me years ago and I've never forgotten it. I was looking for steaks one day at my local grocery store for a special dinner I would be preparing that evening for friends. I couldn't decide if I wanted to go with Ribeyes or Porterhouses and kept picking them up and putting them back as I looked over the marbling in each pack. That's when I heard someone whisper, "go with a Hanger steak and you'll never look for those popular cuts again."I

It was my favorite meat cutter.  He had come to my rescue so many times over the years in helping me pick the right cuts of meat as well as giving me tips on preparing them. I considered him my expert for all meat and poultry and fish. And now he was telling me about a steak I had never heard of.  "What's a Hanger steak I asked?"

     He went on to explain that there was only one Hanger steak per cow and you will also hear it referred to as "Butcher's steak"  because butchers and chefs have long knowingly saved this juicy steak for themselves. And it's about half the price of a good strip, porterhouse, or rib eye steak.  Enough said.  I took home my first hanger steak that day and have never looked back!  

     My verdict?   Forget tenderloins, porterhouse, ribeyes and sirloins....I'll take a hanger steak any day.  It has been my favorite cut for all these years!  It's a winner in every aspect. It's easy to cook and quite versatile, just a quick sear in a hot pan or on a grill is all it needs.

       Today, I cooked up a wonderful Hanger Steak inspired by one of my favorite vinegars from Star Fine Foods, Modena Gold Edition Balsamic Vinegar.

Balsamic Glazed Hanger Steaks:

     2 lb. hanger steaks

     ½ cup Star Balsamic Vinegar of Modena- Gold Edition

     2 garlic cloves, thinly sliced

     3 shallots, thinly sliced

     1 bay leaf

     1 teaspoon coriander seeds

     2 fresh thyme sprigs

     2 cups Star Fine Foods Extra Virgin Olive Oil 

     salt and pepper to taste

     ¼ cup dry red wine

To marinate the steaks, in a bowl, whisk together the vinegar, garlic, shallots, bay leaf, coriander and thyme. Slowly whisk in the olive oil and lightly season with salt and pepper. Place the steaks in a baking dish and pour the marinade over them. Cover with plastic wrap and refrigerate for about an hour. 

Remove the steaks from the marinade and place on a wire rack to drain. Reserve the marinade.  Heat a 12 inch grill pan or cast iron skillet over medium high heat. When the pan is hot, lightly brush with olive oil. Add the steaks to the hot skillet or pan and sear for about 3-4 minutes per side for medium rare. Reserve the marinade. Transfer the steaks to a cutting board, cover loosely with foil and let rest for 5 minutes. Remember the steak will continue to cook a bit while resting. 

Meanwhile, pour marinade into the same skillet over medium heat. Pour in 1/4 cup of red wine and  bring to a boil. Turn down the heat to medium and allow to cook for about 5-10 minutes until sauce reduces. Remove from heat. After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.

    Photography is the property of and copyrighted to ©Welcome Home.

You can get Star Balsamic Vinegar of Modena- Gold Edition in select Walmart stores and online at:


http://shop.starfinefoods.com/STAR-Balsamic-Vinegar-of-Modena--Gold-Edition/p/STAR-00216&c=Star@Vinegars.

Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Help Fix Katie's Broken Heart

So many of you have asked if you can join me on my journey to help Katie and be a part of fixing her broken heart. The answer is yes. 

Katie now has a Go Fund Me page for anyone that wants to be a part of this fight to save her life. We have a long road ahead and unfortunately it is all of pocket expense right now that in only two weeks has reached the $2,500 mark.

 If you would like to join in my fight to save Katie's life please go to her very own Go Fund Me page at:

https://www.gofundme.com/katiesbrokenheart

Mini Pumpkin Pound Cakes with Cream Cheese Frosting

I love these mini cakes to give as gifts during the holidays.  They are so moist and the frosting is so creamy, you will want to make them every year!  I use a mini loaf pan, but you can use a standard size loaf pan if you want to make a larger cake. 

Mini Pumpkin Pound Cakes with Cream Cheese Frosting

• 1 1/2 cup all Purpose Flour
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Ground Nutmeg
• 1 1/2 cup Sugar
• 1/2 cup c. Fat Free Vanilla Yogurt
• 3 Egg Whites
• 1 cup Canned Pumpkin
• 
  
• Preheat oven to 350 degrees. Grease a loaf pan, set aside. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
• 
  
• In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
• 
  
• Pour into regular loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.  Or bake for only 25 minutes if you choose to use mini pans as I did.  Allow to cool on a wire rack before frosting.

Cream Cheese Frosting

1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, about 3 3/4 cups before sifting
2 teaspoons vanilla extract
Sprinkling of cinnamon

Using a mixer, combine all ingredients except for cinnamon and blend well.  You can spread on top of cooled cake or pipe on your frosting as I have done in the photo.  Follow with a light sprinkling of cinnamon.

Photography is the property of and copyrighted to ©Welcome Home 



Here's a great set of mini loaf pans that you can buy at Amazon for only $8.75 while supplies last.  I used these pans to make these mini pound cakes and I love them! 

Click on this link to read more:
http://www.amazon.com/gp/product/B0000VMI3Q/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B0000VMI3Q&linkCode=shr&tag=welchome08-20&linkId=TVYDSNGVS5FHIEH7&=home-garden&qid=1413409834&sr=1-2&keywords=mini+loaf+cake+pans

Simple Italian Antipasto

The men in my family love a great antipasto (what man doesn't love salami and cheese?)  I make a simple one with the right blend of flavors and textures and it's gone in just a few minutes! This easy recipe will have you creating an antipasto as good as any you'd find in good Italian restaurant. Just toss together your favorite meats and cheeses and add some Star Olives in their convenient pouches and you'll have an Antipasto that everyone will enjoy!

Simple Italian Antipasto

1/4 pound sliced ham, cut into 1-inch chunks or pieces
1/4 pound sliced Genoa or other hard salami, cut into 1-inch pieces
1/4 pound fresh mozzarella cheese, cut into 1-inch chunks
1/4 pound Monterrey Jack cheese, cut into 1 inch chunks

1 cup of cherry or grape tomatoes, cut in half

1/2 green or red pepper, sliced into strips
1/4 C. Star Fine Foods Ripe Medium Pitted Olives, drained and sliced
1/4 C. Star Fine Foods Mananilla Pitted Olives w/basil, drained and sliced

Dressing

3 cloves garlic, crushed
3 tablespoons chopped fresh basil 
1/2 teaspoon oregano
1 tablespoon parsley
salt and pepper to taste
1/4 cup Star Fine Foods Golden Balsamic vinegar
1/4 cup Star Fine Foods Red Wine Vinegar
1 1/4 cup Star Fine Foods Extra Virgin Olive Oil

In a medium bowl, whisk all above ingredients until well blended. Pour immediately over antipasto salad. Refrigerate and allow the flavors to meld for at least an hour before serving.

Feel free to add:

1 jar Pepperoncini Peppers, drained and chopped

1 jar of Artichoke hearts drained and chopped

1/2 pound of sliced pepperoni

Photography is the property of and copyrighted to ©Welcome Home.

The STAR Farmer’s Market Olive pouches are available at Ralphs, King Soopers, Smiths, Albertsons (Southern California), Safeway (Northern California) and Savemart stores and online at http://bit.ly/STAROlivePouches.

Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!