Snorkeys Dog Food

SNORKEY'S DOG FOOD!

Steps:

• Boil chicken in a large pot until no longer pink inside.
• Set chicken aside to cool down a bit.
• Cut yams into fourths and boil in same water until soft.
• Peel off skin and mash with a fork.
• Empty out chicken water but leave 3 1/2 c in pot and return to a boil.
• Add 2 cups oats and boil on medium heat for about 6 min or until water is absorbed.
• Let cool.
• Shred chicken in small pieces or put in a food processor and pulse until you achieve desired size.
• Add 11 c chicken in a LARGE bowl and 3 c mashed yams or sweet potatoes, stir until well combined.
• Add 3 c cooked oatmeal, stir until well combined, add 5 c cottage cheese, stir until well combined.
• My dog is a 12lb Shitzu and I give him 1/2 c dry food & 1/4 cup homemade food in the morning and the same around dinner time.
• That's 3 1/2 c homemade food a week, so I divide the food into week portions in freezer bags, that will feed him for about 5-6 weeks.
• You can decide how big your portions are depending on the size of your dog.

SMOKEY DOGS

Steps:

• For the sausages: Heat 1 tablespoon of the oil in a medium-large saute pan over medium heat and saute the onions and peppers gently, about 1 minute. Stir in the garlic and cook until tender, about 3 minutes more. Stir in the herbs, tomatoes, miso and paprika and cook until the mixture is golden and caramelized, about 2 minutes. Add the beans and heat through, about 1 minute. Turn off the heat, then mix in the flour and flaxseed if using.
• Using a potato masher, press the mixture together (you want to retain some of the texture as it adds bite when eating, so be mindful not to over-mash). Using clean hands, bring all the ingredients together firmly and shape into a large ball, then cut into 4 equal pieces. Roll each piece into a long sausage shape. I like to measure each sausage piece up against a hot dog bun to shape them to the perfect length to fit.
• Chill in the fridge to allow the sausage to firm up before frying, at least 30 minutes.
• Heat the remaining 2 tablespoons oil in a medium-large saute pan over medium heat, then fry the sausages, turning occasionally until crispy and browned, 8 to 10 minutes. Set aside.
• For the caramelized onions: Heat the oil in a medium-large saute pan over medium heat, then add the onions and stir in the vinegar. Cook on a gently sizzling heat, stirring occasionally, until soft and caramelized, 8 to 10 minutes.
• For assembly: Spread a layer of mayonnaise on the inside of each hot dog bun, then scatter some arugula over the mayonnaise. Add a sausage and spoon some of the caramelized onions over the top. Finish with a squeeze of ketchup and mustard to taste. Now your Smokey Dogs are ready to devour.