family members, but I seem to be cooking up a storm for the 4 legged variety! Rudy owes a huge thank you to Gayle Pruitt, author of Dog-Gone Good Cuisine……..
a cup in with his breakfast. He will eat it if it is mixed in, but not a bite if it is the only thing in his bowl. Can we say ‘diva’! That’s not right….he is a boy. What is the boy version of ‘diva’? Anyone?
sugar, soy, and gluten-free recipes!! The beauty is that none of them seem overly time-consuming. I don’t spend a lot of time cooking for my family these days ….. I certainly don’t want to spend a lot of time cooking for Rudy.
of tips and facts at the front of the book, ranging from what equipment and ingredients to always have on hand, what foods provide the crucial vitamins and minerals that he needs …. just about identical to what you and I need
Recipe by Alton BrownHusband-Tested in Alice's Kitchen. This turned out to be one tasty bird. To get ready for this year’s Thanksgiving feast, I searched for a recipe online, which had lots of great reviews
Leftovers are one of my favorite lunches. I love creating new meals with leftovers from the night before because you can add more ingredients, heat it up, eat it cold, there are just so many possibilities
For these tasty little morsels I chose a light, fresh tzatziki sauce and our favorite barbecue sauce as dipping offerings, but they would have been just as good simmering in the crockpot with my simple chili sauce and grape jelly barbecue sauce
Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray. In a large bowl, combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried chile flakes, soy sauce, oregano, ground pepper and egg
Preheat oven to 350 degrees. In a large mixing bowl place the ground turkey, egg, granulated garlic, onion powder, salt, pepper, Italian seasoning, Worcestershire sauce, breadcrumbs, and parmesan cheese