Saturday, March 17, 2018

Jakey Loves Loving Pets- Review

If there is something Jakey really loves as a snack or with his meals are doggy strips. His favorite was a duck flavor one we brought with us from Canada when we came to Arizona 6 months ago for our winter getaway. Well, we thought the 8 bags we did bring would last, but they didn't.. he went through them all, but still had a craving for his duck strips/tenders.

We were lucky to have found a company called Loving Pets though, that make two types.

One is the Gourmet all natural premium duck filet with their added glucosamine & chondroitin, to prevent healthy joints, AND the Natural Value Duck Tender Recipe ones. Both are 100 % natural and free of by products. Both can be eaten whole or easy to break apart for smaller dogs like Jakey!

It's nice to know that while we are away in the USA we can pick these up in stores local to us, and we don't have to worry about running out of his favorite treats flavors!

Happy St Patrick's Day! Luck O' The Irish Corned Beef Dinner

Luck O' The Irish Corned Beef Dinner

We could all use a little luck now days! So why not make this Luck O' the Irish Corned Beef Dinner for your family? This meal is so easy that even beginning cooks can pull it off very successfully. The corned beef brisket, potatoes, carrots, onion and cabbage wedges all cook in the same pot for ultimate flavor. With this one dish you have your meat and vegetables all-in-one. Add some steamed and seasoned green beans or a lettuce salad, a crusty bread--Irish Soda Bread is a good choice--and you have a tasty, nutritious meal.

1 (3 to 4 lb) corned beef brisket
approx 7 cups water
 1/2 cup chopped onion
 2 cloves garlic
 2 bay leaves
 6 med potatoes,peeled
6 carrots
 6 cabbage wedges
1 tsp prepared mustard
3 tbsp Splenda Brown Sugar
 Blend dash of ground cloves

 Place corned beef brisket in a Dutch oven and add enough water to cover. Add onion, garlic, and bay leaves. Cover and bring to a boil. Reduce heat and simmer 3 to 4 hours or until tender. Remove the meat from the Dutch oven and add the potatoes and carrots to the pot. Cover and bring to boiling; cook 5 minutes. Add the cabbage wedges to the potatoes and carrots then cook another 25 minutes or until the vegetables are tender. Meanwhile, place meat, fat side up, in a shallow baking pan. Spread the mustard over the top of the meat; sprinkle with a mixture of the Splenda blend and cloves. Bake in a 350 degree oven for 15 minutes. Serve the meat with the vegetables. Spoon the cooking liquid over the meat and vegetables, if desired. Serves 6 to 8. Enjoy!

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