DIY It Yourseld Dog Treats! How To Make The Best No Bake Dog Treats For Your Dog!

In this video I show you how to make do it  yourself at home dog treats for your dog! I never buy dog treats at the pet store or supermarket because they are loaded with junk that you don't want to give your dog so in this video I will show you how to make the best no bake dog treats for your dog! Guess what? You can eat these delicious treats as well and they are as healthy for you as your pooch! The recipe can be found below! Enjoy!

Farberware Mixing Bowls:  https://goo.gl/wCppZs
The Best Mixing Spoon: https://goo.gl/iydZs7
Wilton USA Baking Sheet:  https://goo.gl/pggS9K
Reynolds Cut Rite Wax Paper:  https://goo.gl/d4INVP
Adams All Natural Peanut Butter My Choice:  https://goo.gl/VdpKka
Quaker Oats:  https://goo.gl/zDxdhX
Flaxseed Meal:  https://goo.gl/fexvXg



The Knives I Use In My Kitchen
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The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
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Ingredients:

3/4 cup chunky/smooth peanut butter
1/2 tsp allspice/cinnamon
2-4 Tsp. ground flax meal
1/2 Tsp. black pepper
1/2 Tsp. ginger powder
1/4 cup whole yogurt
1 1/4 cup oats

Directions:

1. In a bowl stir together the peanut butter, cinnamon, flax, black pepper, ginger and yogurt until combined.
2. Take half of the oats and grind into a flour in a food processor.
3. Line a cookie sheet with parchment paper or wax paper.
4. Mix together the oat flour with the rest of the ingredients.
    Slowly add the oats, 1/4 cup at a time, until completely mixed in.
5. With wet hands, roll 1 teaspoon-size balls between your palms to
    make a ball any size you like for your dog.
6. Chill in the fridge for 1 - 3 hours before feeding to your dog.
You can also put layers of treats and wax paper in a tupperware and freeze to use as needed! Your dog will LOVE these treats! Enjoy!

Cambodian Food How To Make Cambodian Hot Tamarind Pork Chop Sach ko ang tirk umpil

This is Cambodian Grilled Hot Tamarind Pork Chop or  Sach ko ang tirk umpil . This is a delicious way to grill pork or to even smoke pork with these lovely Cambodian flavors. Grilled pork chop with the  flavors of the Khmer region. It is tangy, sweet, hot, spicy tamarind and lemon grass that is delicious. The recipe can be found below! Enjoy!


My Gowise USA Air Fryer
http://amzn.to/2dWbIfC

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL
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DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

Mac Black Ceramic Honing Rod 2000 Grit
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SPECIAL PLATES:
The Diamond Plate Use To True My Whetstones:
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
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The Diamond Plate Use To True My Whetstones:
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Ingredients :

    ¼ Cup water
    4 Cloves garlic, minced or equivalent of granules.
    2 Stalk green onion, minced (optional)
    ¼ Cup minced lemon grass
    1-2 Tsp. Fresh squeezed lime juice.
    1 Tsp. Sesame oil.
    1-2 Tablespoon tamarind concentrate to your liking.
    3 Tablespoons soy sauce
    1 Teaspoon fish sauce.
    1 Tsp. of oyster or hoisin optional.
    1 Tablespoons sesame oil.
    2-3 Tablespoon sugar or molasses
    1 Tsp rice wine (optional)
    2/2 Teaspoon black pepper
    4 Minced chili peppers, or dried chili flakes to taste.
  
Procedures :
In a small bowl, mix water with garlic, onion, lemon grass, tamarind juice, soy sauce, oil, sugar, salt, black pepper and chili pepper together.
Put steaks in a large bowl or container; pour and rubs prepared sauce on meat, covered container with lid and refrigerated over night or at least 4 hours.
Cook meat on hot grill to your liking.
Serve hot with rice.

Mix all ingredients in a bowl and whisk together well to get the sugar to dissolve. Then put your chops into a gallon freezer bag and pour in the marinade and let marinate for 4 hours to up to 24 hrs or more! Then grill in the Gowise Turbo Airfryer XL or your own BBQ grill or smoker until done! Delicious!

Italian Food: Italian Recipes: How To Make Gnocchi In Gorgonzola Cheese Sauce With Garlic, Bacon And Fried Onions Adult Mac And Cheese!

 This week I am making an adult version of Mac N' Cheese using gnocchi! This version is How To Make Gnocchi In Gorgonzola Cheese Sauce With Garlic, Bacon And Fried Onions. In Italian it is called: gnocchi in salsa di crema di gorgonzola con pancetta , aglio e cipolle fritte! It is delicious! It is rich! It is satisfying! Make this and I promise you will not be sorry. The recipe can be found below! Enjoy!

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
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DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

Mac Black Ceramic Honing Rod 2000 Grit
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The Diamond Plate Use To True My Whetstones:
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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The Diamond Plate Use To True My Whetstones:
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INGREDIENTS:

1 lb. frozen gnocchi
4-6 oz. thick-cut bacon. I use bacon ends and pieces as my preference cooked down.
4 Tbs. extra-virgin olive oil
2 medium-small yellow onions thinly sliced or one regular brown onion sliced.
6 to 8 cloves or more to your liking garlic minced or rough chop your choice.
Freshly ground black pepper to taste.
2 Tbs. grated Parmigiano-Reggiano for topping.
 Salt for water used to cook the gnocchi.

In a large enough pot bring salted water to the boil.
Cook the gnocchi to package directions until they float about 2 minutes in most cases.
Then drain the gnocchi and set aside in a strainer or bowl covered.
Add some oil ta a skillet and fry/cook the gnocchi until nicely browned.
Remove again from the skillet and set aside in a baking dish with a cover.
In the skillet cook your bacon on medium until it is crispy brown but tender.
Transfer the cooked bacon to a plate with paper towels to soak up the grease.
Pour excess fat from the skillet.
In the same skillet heat up 2 Tbs. of olive oil on med-high heat.
Add your garlic and saute until garlic gets golden.
Remove garlic to a plate with the bacon and paper towels on it.
Add a little olive oil to skillet and add your onions.
Fry the onions until golden or a little darker to your liking.
Remove the onions and add to the plate with the fried garlic and bacon.
Now wipe the skillet and clean with paper towel.

Making The Cheese Sauce:

Gorgonzola Sauce:
4 oz. Gorgonzola Cheese (Room Temperature)
2 Tbsp. Butter
4 Tbsp. Flour
Note: 2 Tbsp. Butter/4 Tbsp. Flour will make 2 cups of sauce.
8 to 10 oz. Heavy Cream
Note: You can make a killer sauce using whole milk or even 2% if you want.
Garnish:
Grated Parmesan or Peccorino or even Mozz cheese
Cracked Black Pepper

8 oz gorgo cheese
1 Tbsp. minced garlic
1 Tbsp. minced onion/shallot
2 Tbsp. flour
12-16 oz heavy cream, half and half or whole milk.
black pepper
pinch of red pepper
pinch dried basil.
pinch of dried thyme.

In another large skillet add your butter and melt the butter on medium heat.
Once the butter has melted add in your flour.
Cook the flour for a few minutes constantly stirring it with a wooden spoon.
You want the flour to turn color a bit blonde to cook out the flour taste.
We are making the base to the sauce called a "Roux."
After the roux has cooked and turned color it is time to add the half and half or heavy cream.
Now you are making a bechamel sauce when the cream is added to the roux.
Switch to a wire wisk for mixing the sauce at this point.
Bring the sauce mixture to a boil on medium to medium low heat this will thicken the sauce.
You don't want to boil the sauce to quick as it will get pasty to quickly.
Once the sauce is thickened to your liking add your gorgonzola cheese.
Once the cheese is melted add in the garlic, onion, bacon mixture and mix it in quickly.
Add black pepper to the sauce and remember cream sauces LOVE black pepper.
Now you have gorgonzola cheese sauce or a sauce Mornay but instead of using Gruyere were are using gorgonzola.
Have the gnocchi in a baking dish and pour this sauce into the dish with the gnocchi.
Shake the dish around and hit with hand a little bit to mix sauce to gnocchi.
If needed use a spoon to mix gnocchi and sauce together.
Put in oven and bake at 375-400 until the dish is nice and bubbly.
Pull dish out of oven top with your desired cheese and some fried shallots 'onions or garlic (optional)
place back in oven to bake/broil at 400 until top is browned and bubbly.
Remove from oven and let rest 5 mins and then manga!

Pressure Cooker Recipes Pressure Cooker Chicken Recipes Chicken With Sausage Beans And Olives

 My Power Pressure Cooker XL: 
http://pressurecookerdeal6.com

This week I am cooking for the very first time in my life with a pressure cooker. Not just any pressure mind you. This week I am cooking with a Power Pressure Cooker XL and I am loving it. It was sent to me and I have been using it for about two weeks and doing some experimenting and I LOVE it! I have been experimenting with different pressure cooker recipes and I love chicken so I was experimenting with pressure cooker chicken recipes and this week I am going to make a Spanish inspired Chicken With Sausage, Beans And Olives to make a Spanish style chicken stew that I am sure you will love in between 30 to 40 minutes all in one pot! Let's go! The recipe can be found below.

My Power Pressure Cooker XL: 
http://pressurecookerdeal6.com

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL
DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP
DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

Mac Black Ceramic Honing Rod 2000 Grit
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Spanish Style Chicken Stew With Chorizo Beans And Tomatoes
    1 Chicken 3-4Lbs. Cut into pieces.
    1 lb dried black Beans
    1-2 lb chorizo sausages or Andouille sliced
    4-6 cloves garlic, peeled and minced
    2 tbsp. olive oil
    1 large onion, peeled and sliced
    1-2 medium red bell peppers, seeded and sliced
    6-10 plum tomatoes, diced or
    1-2 15 oz can of diced tomatoes
    1 tsp. ground cumin
    1 Tsp. chili powder
    2 bay leaves
    A pinch of crushed saffron
    1/4 Cup dry white wine.
    1 tbsp. smoked Spanish paprika
    4 cups chicken stock
    2 Tsp. white sherry vinegar
    1-2 Tsp. sugar to cut some of the acidity.(Optional)
    1 tbsp. sea salt
    1 tsp black pepper
    1/2-1 Tsp. cayenne pepper
    1 tsp. freshly ground black pepper
    2 tbsp. fresh cilantro chopped


Place the inner pot in the Power Cooker.
Place the oil In the inner pot.
Press the CHICKEN/MEAT button.
Sear the chicken parts on both sides golden brown.
Remove the chicken and set aside.
Brown the sausage then set aside.
Sauté the onions, pepper & garlic.
Add the diced tomatoes
Add the remaining ingredients and mix together well.
Then add the chicken and get it in there well.
Then add the sausage and get it in there well.
Place the lid on the Power Cooker and switch the pressure release valve to closed.
Press the WARM/CANCEL button.
Press the BEAN/LENTIL button and then press the COOK TIME SELECTOR button until you reach 30 Min .
Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.
Keep the stew warm for another 5-10 mins to really seal in the flavor.
Switch the pressure release valve to open. When the steam is completely released.
Remove the lid.
Serve by itself or with some rice.