Bonnies Chicken Portifino Food

BONNIE'S EASY DOES IT ROASTED CHICKEN

Steps:

• 1. Prepare 2 to12 chicken thighs, rinse and clean chicken leaving the skin on the top side of the thigh. Pat chicken dry with paper towels.
• 2. Using a large mixing bowl, add ¼ cup of olive oil to the bowl. Add the chicken with your hands, moving the chicken around until it is thoroughly coated with oil.
• 3. Next, combine the spices to make the rub, mix well, and store in a large shaker bottle.
• 4. Season chicken pieces generously on both sides and rub it into the chicken.
• 5. Place the chicken pieces on an oil sprayed rack on a heavy duty foil lined sheet pan. Separate pieces an inch apart.
• 6. Preheat oven to 415 degrees. Position the rack at the top of the oven. Chicken will take approximately one hour to cook.
• 7. Cook the chicken (skin side up) approximately 20 minutes until golden brown. Turn the pieces and cook skin side down for another 20 minutes.
• 8. Now, WE ARE RAISING THE TEMPERATURE OF THE OVEN TO 425 DEGREES. Turn the chicken back over to skin side up and roast until a nice golden brown. About 20 minutes more. It should be perfect! Enjoy!

BONNIE'S NUTRITIOUS VET APPROVED DOG FOOD

Steps:

• 1. FIRST: Let's get the disclaimers out of the way. This is a Feeding Guideline Only. If your dog has any medical issues, consult with a vet or veterinary nutritionist to make sure this homemade diet works for your pet. You can make your own homemade dog food with human foods, but it must have the right balance of protein, fiber and carbohydrates to be healthy. Vets generally don't recommend making your own raw dog food because of the risk of bacterial contamination or possible public health risks.
• 2. A BALANCED DIET: Your homemade food needs to be balanced. It must contain protein, fiber and carbohydrates. Puppies require 25% protein in their meals, and adult dogs require 18%. Be aware that protein needs change according to the dog's age and vary according to breed. Check with your vet. The percentage of carbohydrates is not set in stone by the veterinary community and regulators. Again, check with your vet to determine your dog's ideal weight. FEEDING AMOUNT GUIDELINES: Feeding amount is according to your Vet's guidelines to maintain the dog's healthy weight. SOURCE: This information came from the Massachusetts' Animal Medical Center. The recipes are for dogs weighing 15, 30 and 60 pounds.
• 3. THE DOG DIET PROTEIN SOURCES: The primary protein source is dark chicken, but you can substitute with turkey, lamb, pork, beef or eggs in the same proportions. All meat should be cooked. CARBOHYDRATES: Consist of pasta, white or brown rice, sweet potato, barley, peas, corn or oatmeal. All grains should be cooked. FIBER: Comes from carrots, bell peppers, green beans, baby spinach, squash or broccoli but should be no more than 10% of the dog's entire dietary intake. Vegetables can be cooked or uncooked. MULTI VITAMIN POWDER. (pictured) I use All In One for Phoebe. I mix a teaspoon of it into her food with the evening meal.
• 4. VET APPROVED RECIPE FOR 15 POUND DOG 3 ounces of a cooked protein source, (dark chicken, turkey, lamb, pork, beef, or eggs.) 1 1/3 cups of cooked carbohydrates, rice, sweet potato, barley, peas, corn, or oatmeal. 1 tablespoon of vegetables, cooked or uncooked, carrots, bell peppers, green beans, baby spinach, squash, pumpkin or broccoli 1 to 2 teaspoons of a fat source such as vegetable oil (add multivitamin powder that contains calcium to evening meal) The orange is from the pumpkin I added.
• 5. VET APPROVED RECIPE FOR 30 POUND DOG 4 1/2 ounces of cooked protein source, dark chicken, turkey, lamb, pork, beef or eggs. 2 cups cooked carbohydrates, rice, sweet potato, barley, peas, corn or oatmeal. 1 1/2 tablespoons of vegetables, carrots, bell peppers, green beans, baby spinach, squash, pumpkin, or broccoli. 2 to 3 teaspoons of a fat source such as vegetable oil. (add multivitamin powder that contains calcium to evening meal)
• 6. VET APPROVED RECIPE FOR 60 POUND DOG 8 ounces of the cooked protein source, dark chicken, turkey, lamb, pork, beef or eggs. 3 1/2 cups of cooked carbohydrates, rice, sweet potato, barley, peas, corn or oatmeal. 3 tablespoons of vegetables, carrots, bell peppers, green beans, baby spinach, squash, pumpkin, or broccoli. 3 to 5 teaspoons of a fat source such as vegetable oil (add multivitamin powder that contains calcium to evening meal)
• 7. Bonnie's Notes: Phoebe loves this recipe for dogfood. She is a 25 pound Cockapoo. She is an old dog, passed her life expectancy. It is really nice to see her looking so forward to mealtime once more. Also, when this happens.. and it will when they get older...Here is something you can try, if you run it by your vet first. Plain pumpkin and yogurt mixed with a little boiled and skinless dark chicken can stop diarrhea.

BONNIE'S BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350 degrees. Combine shredded chicken and Frank's Hot Sauce and spread in the bottom of a 13" x 9" pan.
• In a large saucepan over medium heat, combine cream cheese and ranch dressing, stirring until smooth and hot. Pour this mixture over chicken forming a second layer.
• Sprinkle celery on top.
• Bake uncovered for 20 minutes, then sprinkle cheese on top and bake another 15-20 minutes until hot & bubbly (do not let it get browned or it will be hard).
• Let stand 10 minutes. Serve with celery sticks and tortilla chips.

BONNIE'S POPEYE'S FRIED CHICKEN

Steps:

• COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.
• Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.
• Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.
• Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.
• Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.
• Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.