Thought of the Day
“When death finds you, may it find you alive.” – Michael Meade
February 17th 2025
“Yes” Foods for Dogs
Human foods that are okay for dogs
Humans have discovered and made some of the most delicious foods throughout history and we have shared our delicacies with many cultures around the world. Thankfully we know of some really good foods we can share with man’s best friend. Here is a short list of human foods that dogs can eat:
- Cheese- Dogs love cheese. This is a great treat as a reward or even good dog food topper. Just make sure your dog doesn’t have a problem with cheese or has a lactose intolerant.
- Bread– Who doesn’t love bread, as long as it doesn’t have any spices or raisins (raisins are dried grapes which are VERY toxic to dogs) in it, its a fine treat for dogs. Though if you are thinking about giving your dog bread, homemade is better than store-bought.
- Ham– Ham is a good meat to give to dogs but just limit how much fat you are giving your dog. Since ham is so high in sodium just make sure you just giving your pooch small amounts and not often.
There are so many foods that your dog can have and this list provided by the American Kennel Club is a great source of information.
Whipped Feta Dip
Whipped Feta Dip
Whipped Feta Dip Recipe from Dinner at the Zoo
Prep time: 5 minutes
Cooking time: N/A
Serving size: Yields 1 cup
Ingredients
- 8 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 1 clove garlic, grated
- 3 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Warm pita, for serving
- Honey, for drizzling
- Fresh mint, for garnish
Directions
- Blend the Ingredients – In a food processor, combine feta, cream cheese, garlic, olive oil, lemon zest, and lemon juice. Blend for 1-2 minutes, scraping down the sides as needed, until smooth and creamy.
- Serve & Garnish – Transfer to a bowl and drizzle with honey. Sprinkle with fresh mint for added flavor.
- Enjoy! – Serve with warm pita or your favorite dippers.
- This creamy, tangy whipped feta is the perfect blend of savory and sweet! 🧄🍯
February 16th 2025
Thought of the Day
Good mind, good find.
Quinoa Salad
Quinoa Salad
Quinoa Salad Recipe from Taste of Home
Prep time: 15 minutes
Cooking time: 15 minutes
Serving size: 6 servings
Ingredients
- 1½ cups quinoa, rinsed and drained
- 3 cups water
- ¼ cup + 2 tbsp olive oil
- 1 tbsp grated lemon zest
- ¼ cup fresh lemon juice
- 4 cloves garlic, minced
- 6 tbsp fresh parsley, minced
- 6 tbsp fresh mint, minced
- 1½ tsp salt
- 1 cup cherry tomatoes, halved
- 2 mini cucumbers, sliced
- 1 medium red bell pepper, chopped
- ½ cup red onion, chopped
Directions
- Cook the Quinoa – In a large saucepan over medium-high heat, toast the quinoa for 3-5 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, cover, and let simmer for 12-15 minutes until the liquid is absorbed. Transfer to a large bowl and let cool slightly.
- Prepare the Dressing – In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, parsley, mint, and salt.
- Assemble the Salad – Add cherry tomatoes, cucumbers, bell pepper, and red onion to the quinoa. Drizzle with the dressing and toss to combine.
- Chill & Serve – Cover and refrigerate until ready to serve. Enjoy cold or at room temperature!
- This refreshing, citrusy quinoa salad is perfect as a light meal or a side dish! 🍋🌿
February 15th 2025
Thought of the Day
The sage points at the moon and the fool looks at his finger.
Marry Me Chicken
Marry Me Chicken
Marry Me Chicken Recipe from Love from the Oven
Prep time: 10 minutes
Cooking time: 25 minutes
Serving size: 4 servings
Ingredients
- 2 large boneless, skinless chicken breasts
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp butter
- 2 tbsp oil
- 2 tbsp minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ⅓ cup chopped sun-dried tomatoes
- Fresh basil and extra Parmesan for garnish
Directions
- Prepare the Chicken – In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika. Coat both sides of the chicken breasts evenly.
- Sear the Chicken – Heat butter and oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until golden brown and fully cooked. Remove from the pan and set aside.
- Make the Sauce – In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Pour in chicken broth and heavy cream, scraping up any bits from the pan. Stir in Parmesan cheese, red pepper flakes, oregano, and thyme.
- Incorporate the Tomatoes – Add chopped sun-dried tomatoes and stir everything together. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens.
- Finish Cooking – Return the chicken to the skillet and spoon the sauce over the top. Simmer for 10 minutes, allowing the chicken to absorb the flavors.
- Serve & Garnish – Sprinkle with fresh basil and extra Parmesan. Serve warm over pasta, rice, or potatoes.
- Enjoy this rich and creamy Tuscan-inspired dish! 🍽️✨
Crab Rangoon
Crab Rangoon
Crab Rangoon Recipe from Dinner at the Zoo
Prep time: 20 minutes
Cooking time: 20 minutes
Serving size: 20 servings
Ingredients
- 8 oz crab meat or imitation crab, chopped
- 8 oz cream cheese, softened
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- 3 tbsp sliced green onions, plus extra for garnish
- 20 wonton wrappers
- 1 egg, beaten
- Oil for frying
- Dipping sauce of choice
Directions
- Prepare the Filling – In a mixing bowl, combine crab meat, cream cheese, Worcestershire sauce, garlic powder, and green onions. Stir until smooth and well blended.
- Fill the Wontons – Lay a wonton wrapper flat and place 2 teaspoons of the filling in the center. Brush the edges lightly with beaten egg.
- Shape the Wontons – Bring two opposite corners together at the center and pinch. Repeat with the other two corners to form a small pouch. Press the edges to seal. Repeat with remaining wrappers.
- Fry to Perfection – Heat 4 inches of oil in a deep pan to 350°F (175°C). Fry in small batches (5-6 wontons at a time), turning occasionally, until golden brown (about 3-5 minutes).
- Drain & Serve – Transfer cooked wontons to a paper towel-lined plate. Garnish with additional sliced green onions and serve hot with your favorite dipping sauce.
- Enjoy your crispy, creamy crab wontons! 🦀✨
February 13th 2025
Thought of the Day
Stand up straight. Walk proud – and don’t moan.
Chocolate Cherry Layer Cake
Chocolate Cherry Layer Cake
Chocolate Cherry Layer Cake Recipe from Serious Eats
Prep time: 25 minutes
Cooking time: 25 minutes
Serving size: 8 to 12 servings
Ingredients
Cake Ingredients:
- 1 cup (125g) all-purpose flour
- 1 1/3 cups (115g) high-fat cocoa powder (natural or Dutch process)
- 1 cup + 2 tbsp (225g) sugar
- 2 tsp vanilla extract
- 1 ½ tsp baking soda
- ¾ tsp kosher salt (use half for table salt)
- ½ tsp cinnamon
- ¼ tsp almond extract
- 4 large eggs (200g)
- ¾ cup + 2 tbsp (170g) neutral oil (safflower or sunflower)
- ¾ cup (170g) unsweetened tart cherry juice
Cherry Whipped Cream Ingredients:
- 1 cup (55g) freeze-dried cherries, plus extra for garnish
- ½ cup (100g) sugar
- 3 cups (680g) heavy cream
- ⅛ tsp almond extract (optional)
Directions
Making the Cake:
- Prepare the Oven & Pans – Preheat oven to 350°F (175°C). Lightly grease two 8-inch cake pans and line with parchment.
- Mix Dry Ingredients – Sift together flour and cocoa powder in a bowl.
- Whip Wet Ingredients – In a stand mixer with a whisk attachment, combine sugar, vanilla, baking soda, salt, cinnamon, almond extract, and eggs. Beat on medium-high until light and foamy (about 5 minutes).
- Incorporate Oils & Liquids – Slowly drizzle in the oil while mixing. Lower the speed and add cherry juice, followed by the sifted dry ingredients. Mix until smooth.
- Bake – Divide the batter evenly between the cake pans (about 505g per pan). Bake for about 22 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Let cakes cool completely in the pans.
Making the Cherry Whipped Cream:
- Process the Cherries & Sugar – Use a food processor to grind freeze-dried cherries and sugar into a fine powder.
- Whip the Cream – Add heavy cream and almond extract (if using). Stir to distribute the dry mixture, then pulse until thick and creamy. Watch closely to avoid over-whipping. Refrigerate until ready to use.
Assembling the Cake:
- Level the Cakes – Trim the domed tops so they stack evenly.
- Layer & Frost – Place one cake layer cut side up. Spread 1 cup of cherry whipped cream evenly on top. Place the second layer cut side down.
- Frost & Decorate – Cover the top and sides with the remaining whipped cream, smoothing with an offset spatula. Swirl with the back of a spoon for texture. Garnish with extra freeze-dried cherries before serving.
Enjoy your chocolate cherry cake! 🍒🍫
