Grain-Free Dog Treats

Ragnar and I with his Treats

If you’re like me, you’re crazy about your fur babies. We adopted this little guy a few months ago, and I decided he was only going to have the best of everything! These treats are great for so many reasons. They only have 4 ingredients, they are grain-free, and they are pumpkin and peanut butter flavored (which every dog loves!). Seriously. Ragnar will devour his treat and then spend the next 5 minutes licking the spot he ate at. Only treats he does that with!

I wanted to have his treats come out in a bone shape, so I went to the store and found a cookie cutter. Mine was at Walmart for less than $1 if you were interested in getting one! I also put some of the treats in little balls to make some training treats, because everyone knows a 4 month old puppy needs a lot of training!

The most expensive part of these treats is the flour. Since I wanted these treats to be grain-free, I opted to go with coconut flour. Don’t worry, I did lots of research and it’s safe for your furry friends!

This recipe does need to be chilled in the fridge for 1-2 hours, so keep that in mind when you plan to make these! If you have any questions, don’t hesitate to ask!

With that being said, lets get baking!

Ingredients:

  1. 1 1/2 cups coconut flour
  2. 3/4 cup pumpkin puree
  3. 1/2 cup natural peanut butter
  4. 2 eggs

How To:

  1. In a large bowl, combine all ingredients and mix well. The mixture will be lumpy and crumbly, and should somewhat resemble the consistency of play dough.
  2. When mixture is ready, cover with plastic wrap and refrigerate for 1-2 hours. This makes it easier to roll out and cut out the treats later.
  3. After the mixture has been chilled, it’s time to roll and cut.
  4. Preheat the oven to 375 ° .
  5. Sprinkle some coconut flour on a cutting board, and ball up some of the mixture. Mixture may be crumbly, so be sure to press firmly together before rolling.
  6. Roll it out with a rolling pin until it is about 1/4 of an inch thick.
  7. Use the cookie cutter if you have it, and if not, use a knife to cut out squares. You can also roll the mixture into little balls like I did to make smaller treats.
  8. Place treats on an ungreased cookie sheet, and bake for 25-35 minutes, until the treats start to brown.
  9. When treats are done, they should be hard and like a biscuit.
  10. Let cool completely, and then your dog is ready to enjoy their new treats!
Ragnar Super Excited to eat a Treat

I hope your fur babies enjoy these as much as mine does! I love this recipe because it is so easy, and you know exactly what is going into your dog.

And just because I can’t get over how cute he is, here’s another picture of Ragnar waiting for a treat.

Ragnar Waiting for a Treat

If you enjoy this recipe and like what you see, give me a follow here or @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!

Chicken Salad

Chicken Salad

Hey ya’ll! Here is another easy recipe that I love: chicken salad. It only calls for a few ingredients, and you can make it according to how YOU like it. It can have more of an ingredient or less of an ingredient. All I know is, however you make it, it’s easy and fast!

Ingredients

  • chicken breasts
  • mayonnaise
  • celery
  • red onion
  • salt and pepper to taste

Recipe

  1. Start by boiling water in a large pot. When water is boiling, drop chicken in and cook until done- about 8-10 minutes.
  2. While chicken is cooking, dice up your celery and red onion.
  3. When chicken is done, it needs to be shredded. Easiest way is to use your stand mixer on medium speed with the dough hook attachment. (Shout out to my friend Tina for this trick!) If you don’t have a stand mixer, that’s totally fine! You can shred the chicken manually with forks.
  4. Once the chicken is shredded, it’s time to combine all the ingredients.
  5. Add the diced celery and red onion, salt and pepper.
  6. Add mayonnaise to the chicken mixture as well. You want enough to coat all of the other ingredients.
  7. Mix together, and add more mayonnaise as needed.
  8. Season with more salt and pepper if needed.
  9. Enjoy!
Chicken Salad Sandwich

I like to eat my chicken salad on toasted sourdough bread, with a little more mayonnaise spread on the bread, and lettuce. This is seriously one of my favorite and easiest recipes.

If you have any questions feel free to ask!

If you enjoy this recipe and like what you see, give me a follow here or @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!

Double Fried French Fries

Double Fried French Fries

Hello everyone! So sorry for the long wait in between posts. I talked a little about it on a post on my Instagram story, but for those of you that don’t follow my Instagram (which I would recommend doing!) here’s a quick update before I give you a yummy recipe.

On July 4th and 5th, my small town of Ridgecrest had a 6.4 and 7.1 magnitude earthquake hit. Luckily my little family was safe and our damage was minimal compared to others. We’re still trying to recover on the mental side of things (hence my absence), and that’s going to be the biggest challenge. It took some time to clean up, but things are getting back to normal now and I’m so thankful for the help we’ve received.

Okay. Now that that’s out of the way, how about we get back to cooking and fun stuff?!

Double. Fried. French. Fries.

That’s right, I said double fried. Is there any other way to make fries? I think not. These are hand cut fries, and one of my favorite snacks. This recipe is a little time consuming, but SO WORTH IT!

As always, if you need help with anything just shoot me a message or leave a comment!

Ingredients

  • 9 russet potatoes
  • Vegetable oil (a lot!)
  • Water
  • Salt

Let’s get frying!

  • Peel your potatoes.
  • Set a large bowl off to the side so you can place the cut potatoes into it when they’re ready.
  • Next is cutting. I like to have thinner fries, so here’s how I cut mine: slice your potato in half lengthwise. Place both halves cut side down so they have a flat surface. Slice lengthwise into thin slices all along the potato. Take those slices, and cut into smaller, fry-like shapes and set aside in the large bowl. Repeat for all potatoes.
  • When potatoes are all cut, they should resemble this:
Sliced Potatoes
  • After all the sliced potatoes are put into the bowl, fill with water until they are all covered and set aside for 2-3 hours.
  • When the potatoes are done soaking, drain the water. Place potatoes on a baking sheet and pat dry with a paper towel.
  • Now we’re ready to fry!
  • For this I would recommend a deep fryer, but if you do not have one, a large, deep pan will work. Fryer: fill with oil to the max fill line and set to 350°. Pan: fill halfway with oil, and heat until the oil reaches the same temperature.
  • When oil is ready, take a handful of the potatoes and slowly add them to the oil. Do not just drop or throw them in as the oil will splash more and can burn you.
  • Cook until the potatoes start to get golden, about 2 minutes. Remove from oil and place on a baking sheet to cool.
Right to Left: Un-fried Potatoes, Frying Process, Once Fried Potatoes
  • Repeat until all of the potatoes have been fried once.
  • When the potatoes have all been fried, it’s time for the double fry that makes them crispy and delicious.
  • Same process of frying, but instead of cooling on a baking sheet alone, place a cooling rack over the baking sheet. I find this helps keep them crispy.
  • While the fries are on the cooling rack, salt to taste immediately.
  • Continue the frying and salting process until all have been double fried.
  • Once all the fries are done, you’re ready to serve them up with a juicy cheeseburger or eat alone!
Double Fried French Fries

We served ours with a cheeseburger since we just got a new grill. Let me tell ya, SO GOOD!

Double Fried French Fries and a Cheeseburger

And there you have it! A little time consuming, but you get the satisfaction of knowing you did everything by hand- something I love!

If you enjoy this recipe and like what you see, give me a follow here or @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!

Roasted Crispy Potatoes

Roasted Crispy Potatoes

Hi everyone! The 4th of July is tomorrow, and this is the perfect side for your BBQ!

To cut my potatoes, I used a mandolin to help get even slices. Don’t worry if you do not have one though- you can still cut your potatoes into thin slices with a sharp kitchen knife!

Best part is- it is extremely simple to do! There are only 6 ingredients and little prep.

Between the prep and cooking time, it takes about an hour, and you won’t regret it. This recipe is good for 2-3 servings, so if you are planning on making this for a party I would definitely double it.

Ingredients

  • 6 red potatoes
  • olive oil
  • salt
  • pepper
  • garlic salt
  • Italian seasoning

Let’s Get Cooking

  1. Start by preheating the oven to 350°.
  2. While oven is preheating, rinse off your potatoes.
  3. When potatoes are rinsed, cut into thin slices. If you have a mandolin I would suggest using that, but if not, grab your favorite kitchen knife!
  4. Once the potatoes are sliced, place them in a large bowl.
  5. Drizzle olive oil over the potatoes until they are mostly covered. Season with the salt, pepper, garlic salt, and Italian seasoning.
  6. Toss all the ingredients together until potatoes are evenly coated.
  7. Spread out over a baking sheet lined with foil.
  8. Bake in oven for 45 minutes to an hour. Potatoes are done when they are slightly golden and crisp.
  9. Enjoy!

If you like what you see, give me a follow here or @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!

Mussels and Clams in a Garlic Butter White Wine Sauce

Mussels and Clams in a Garlic Butter White Wine Sauce

So last night I had a craving for seafood. Mussels and clams to be exact. Austin has never had mussels, so clearly we had to have them for dinner.

I wanted to do something that is seemingly fancy, but actually pretty easy to make. I like mussels and clams because they do not take a long time to cook, and you hardly have to do anything at all.

For both the mussels and clams, the trick is to remove them from the heat as soon as they open up. Since they open at different times, just leave a bowl with a lid near the pan so you can easily transfer the open shellfish while the others cook.

It seems like a lot, I know. If you have any questions about the recipe, shoot me a message or leave a comment and I will gladly help!

Ingredients

  • 1/2 pound mussels
  • 1/2 pound clams
  • 2 cloves garlic, minced
  • 1/2 small red onion, diced
  • 3.5 tbsp. butter
  • white wine (about 2 cups, your choice of wine)
  • 1 tbsp. olive oil
  • pasta (optional)

Recipe

  1. Start by rinsing your mussels and clams. This helps to get sand out of them so it does not end up in the dish.
  2. In a large pan, heat 1/2 tbsp. of butter and add the diced onion. Cook the onions until they start to turn translucent and remove from pan. Set aside for later.
  3. In the same pan, add 1 tbsp. of butter, the olive oil, and minced garlic. Cook on medium.
  4. When the garlic is browned, add 1.5 cups of white wine to the pan and bring to a low boil.
  5. Add the clams and 1 tbsp. more butter to the pan and cover. Check after 3-4 minutes to see if any clams are opened, and if so, set them aside in a covered bowl. Keep steaming the clams until all are opened.
  6. When all clams are open, add more of the white wine if needed. (You want to make sure the entire bottom of the pan is covered in wine.)
  7. Add the mussels ad remaining tbsp. of butter to the pan and cover. Mussels cook faster than clams, so check in about 3 minutes to see if any are opening.
  8. Once the mussels start to open, add the onions and clams back into the pan.
  9. Mix together to make sure all components are covered in the sauce.
  10. When everything is opened up, you are ready to enjoy!

These can be eaten on their own, or you can serve over pasta like I did. If you serve with pasta, be sure to pour some extra sauce over the top- you wont regret it!

Mussels and Clams in a Garlic Butter Sauce Served With Pasta

Please let me know what you think of this recipe! I would love some feedback!

If you like what you see, give me a follow here or @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!

Breakfast Scramble

Hi everyone! It’s been a bit, huh? Well the last two weeks have been quite eventful. I was out of town for a week for my best friend’s wedding, and we also adopted a puppy! He takes up quite a bit of time but I wouldn’t have it any other way. Thanks for your patience with the blog and I!

This recipe is for a breakfast scramble. It’s full of veggies and packed with protein. Basically, it’s perfection.

If you have any questions don’t hesitate to ask!

Breakfast Scramble

Ingredients

  1. 6 eggs
  2. 3 corn tortillas
  3. 1/2 red bell pepper, diced
  4. Ground sausage
  5. Shredded cheese
  6. 1/2 avocado, sliced
  7. Sprouts
  8. Oil
  9. Salt and pepper

Recipe

  1. Slice the tortillas into small triangle pieces. I normally slice them in half to start and then continue slicing from there.
  2. In a small pan, start to brown the sausage. Break up into smaller pieces in the pan. When the meat is almost cooked, remove from heat.
  3. In a bowl, crack the eggs and beat them to make the scramble mixture. Set aside.
  4. In a large pan or skillet, heat a small amount of oil on medium heat.
  5. When oil is heated, add the tortilla triangles. Make sure to flip them so they all have an even crispness.
  6. Once the tortillas are a golden color, add the eggs to the pan.
  7. Mix and then continue to add the bell peppers and the sausage.
  8. Cook until meat is done and eggs are a fluffy consistency.
  9. Add cheese when eggs are almost finished and mix in.
  10. Once the scramble is finished cooking, transfer to a plate and top with more cheese, avocado slices, and some sprouts.
  11. Add salt and pepper to taste, and enjoy!!

Optional- add hot sauce or salsa on top!

I hope you all enjoy this recipe as much as my boyfriend and I do! It’s so fun to make and tastes amazing!

If you like what you see, give me a follow here or @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!

Sautéed Broccolini

Sautéed Broccolini

Hi everyone!

I shared this recipe on my Instagram account, and had to share it here as well! This is another easy recipe, but full of flavor!

If you have not tried broccolini, don’t worry. It tastes basically the same as broccoli, except it is a bit more mild and definitely more tender. It is a nice change from broccoli because the smaller stalks and florets tend to soak up more of the flavors you are cooking with.

If you have any questions, don’t hesitate to ask!

Ingredients

  • broccolini
  • grape tomatoes, halved
  • 2 cloves garlic, minced
  • 1/2 small red onion, diced
  • olive oil
  • 2 tbsp. butter
  • salt and pepper
  • Parmesan cheese

Recipe

Heat the olive oil on medium heat and add the garlic and onions. When the onions start to turn color add the broccolini and butter. Once the broccolini starts getting tender, add the tomatoes. Cook together for about 2 more minutes and season to taste. Top with Parmesan cheese and enjoy!

If you like what you see, give me a follow here or @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!