Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats Recipe

2 sweet doggies and 1 human agree...

These truffles are a tasty treat!  Ha!! Yes of course I tried them!  5 ingredients in your food processor + no baking = a no brainer delicious doggie treat for your furry friends! (and humans too!)  Special thanks to my sweet neighbor doggie taste testers!

Ruff-Ruff Truffles: Pumpkin & Peanut Butter Dog Treats Recipe

Christina Verrelli - epicuricloud.com

Makes 24 doggie truffles

2/3 cup finely shredded unsweetened coconut, divided
1/3 cup peanut butter
1/3 cup canned pumpkin
2 tablespoons coconut oil
2 cups old-fashioned oats

Put 1/3 cup of the coconut in a bowl (you will roll the truffles in this when done.)
Place the remaining coconut, peanut butter, pumpkin, coconut oil and oats in the bowl of food processor fitted with multi-purpose blade.  Pulse a few times, then run on high for 30 seconds.  Stop and scrape down mixture.  Run on high for another 30 seconds.  Repeat this until the mixture forms a crumbly texture that will hold together when squeezed in your hand.  Scoop 1-tablespoon portions, squeeze in your hand to compress, roll into a ball and roll, pressing into the reserved coconut.
Store in refrigerator.

Printable Recipe: Ruff, Ruff Truffles

Cornbread Panzanella Salad with Avocado Dressing Recipe

A panzanella twist...

Instead of the usual Tuscan panzanella salad with tomatoes, onion and garlic rubbed bread, this panzanella uses croutons made from cheddar jalapeño cornbread and a whole lot of diced veggies, grilled corn and a creamy avocado dressing!  It's delicious - we had it Thursday night with a grilled flank steak! You can add really whatever veggies you have on hand.  Beans would be great in this too!  We loved this salad topped with crumbled cotija cheese and toasted pepita seeds.  It makes enough a good amount - at least enough for 6 - will be a perfect summertime party salad! 

Cornbread Panzanella Salad with Avocado Dressing Recipe:

Christina Verrelli - epicuricloud.com

Makes 6-8 Servings

Ingredients
Cornbread:
1 cup yellow corn meal
1 cup flour
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup oil
1 cup milk
1 large egg, lightly beaten
1 jalapeno, seeded and minced (2 ½ tablespoons)
1 cup shredded sharp cheddar cheese
Croutons:
2 tablespoons oil for drizzling on croutons

Dressing:
½ cup loosely packed cilantro, stems removed (or parsley)
½ avocado
1 teaspoon lime zest
2 tablespoons lime juice
½ teaspoon minced garlic
2 teaspoons honey
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
¼ cup water
¼ cup olive oil

Salad:
¾ cup corn cut from 1-2 grilled ears (or thawed frozen)
1 red pepper, diced, seeds removed
1 yellow or orange pepper, diced, seeds removed
3 medium Roma tomatoes, diced
1 English cucumber, diced
1/4 cup diced red onion
1/4 cup cotija cheese
2 tablespoons roasted pepitas (hulled pumpkin seeds)

Directions

Make Cornbread Croutons:
Preheat oven to 425 degrees F.  Grease a 9-inch square baking pan. Combine cornmeal, flour, sugar, baking powder and salt together in a medium bowl and whisk together. In small bowl mix oil, milk and egg together.  Add wet ingredients to dry and begin to fold together.  Add cheese and jalapenos and mix until just combined.  Pour into prepared pan and bake for 20-25 Minutes or until golden brown and pulling from the sides of the pan.  Allow to cool 5 minutes then remove to cooling rack to cool fully.

Reduce oven temperature to 375 degrees F.  Line a baking sheet with parchment.  Cut cooled cornbread into 1-inch cubes and spread  on baking sheet.  Drizzle with 1 tablespoon oil, turn and drizzle with other tablespoon oil.  Bake for 25 minutes, flipping croutons halfway through.  

Make Dressing:
Pulse all ingredients in food processor except for oil.  Turn food processor on high and drizzle in oil.

Assemble Salad: 
(Best to toss when you’re ready to serve.)
In large bowl toss together all salad vegetables gently with croutons and dressing.  Top with cotija cheese and pepita seeds.

Printable Recipe Link: Panzanella Cornbread Salad

 

 

 

Family Style Arugula Salad with Balsamic Glazed Prosciutto Chicken Recipe

Family Style Arugula Salad with Balsamic Glazed Prosciutto Chicken Recipe


Tina Verrelli – epicuricloud.com
Makes 4 servings

Prep. time 20 min.
Marinating time 2 hours to overnight
Cook time 30 min
.

Ingredients:

Marinade/Glaze:
½ cup balsamic vinegar
¼ cup honey
2 tablespoons brown sugar
3 tablespooons soy sauce
2 tablespoons oil
1 teaspoon minced/pressed garlic
1½ teaspoon minced fresh rosemary
1½ teaspoon minced fresh thyme
(Can substitute 1½ teaspoon dried Italian herb blend for fresh herbs)
¼ teaspoon pepper

Chicken:
4 boneless skinless chicken breasts
8 paper thin slices prosciutto (4-ounce package)

Salad Dressing:
1 tablespoons lemon juice
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper

Salad:
5-ounces baby arugula or other greens
¼ cup shaved or shredded Parmesan cheese
½ cup halved grape tomatoes

Directions:

Note: This recipe is written to bake using the convection function of the KitchenAid Countertop Ovens.  If using a non-convection oven, cooking times may need to be adjusted.

Combine marinade ingredients in gallon sized zip-top bag, seal and shake to combine.  Add chicken breasts and marinate 2 hours to overnight.

Preheat oven to 350 degrees F.  On a cutting board, lay out 2 slices of prosciutto next to each other, overlapping about ½-inch.  Don’t worry if they tear apart a bit, just piece it together.  Remove a chicken breast from marinade (reserve marinade), lay in center of prosciutto, wrap the prosciutto over the chicken breast and place on broiler rack.  Repeat process with other 3 breasts.  Bake for 20 minutes.  

Make Glaze: While chicken is baking, pour the marinade in a small saucepan and bring to boil, reduce heat and simmer for 8 minutes.  

Brush chicken breasts with glaze, turn over and brush again.

Increase oven heat to 375 degrees F. and bake for 10 more minutes or until the chicken is cooked through (165 degrees F. internal temperature.)

Whisk together the dressing ingredients.  Toss the greens with as much dressing as you like in a large bowl.  Arrange greens on a large platter, top with Parmesan and tomatoes.  Arrange chicken breasts over salad and serve family style.  

Printable Link: Family Style Arugula Salad with Balsamic Glazed Prosciutto Chicken