Preheat oven to 400 degrees
In a large bowl, mix together the olive oil, Salt, Pepper, Paprika, Garlic, and All Purpose Seasoning. Add the cubed potatoes and chicken and stir to coat.
Seperate the chicken and potatoes and add the potatoes to a greased baking pan. Bake the potatoes for 40 minutes, stirring them after 20 minutes. The potatoes will be crispy and browned on the outside. Add the chicken to the cooked potatoes and stir them together. Bake another 10-15 minutes depending on the size of your chicken cubes.
While the potatoes are cooking, fry your bacon until crispy and then crumble.
Top the chicken and potatoes with the the cheese, bacon, and Chives.
Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Do not cover.
You can serve with sour cream, hot sauce, buffalo sauce, and/or ranch dressing, if desired.
In a small bowl, mix Garlic, Cumin, Veggie Pepper, Smoked Paprika, Seasoning Salt, and olive oil. Mix until combined.
Rub or brush the mixture onto both sides of the chicken.
Place chicken on grill and grill each side for 4-6 minutes depending on thickness. You want to make sure there is no pink in the middle and the internal temp reaches 165 degrees.
Preheat oven to 350 degrees. Line your sheet pan with parchment paper. Place salmon in the center of the sheet pan.
Dab the salmon with a paper towel. You want the top of the salmon to be dry enough for the cream cheese to spread.
Very lightly sprinkle a pinch of salt and pepper onto the salmon. Spread the cream cheese evenly on the salmon. Sprinkle the salmon with Everything Bagel Seasoning.
Cook in the oven for 20 minutes and enjoy!
In a small bowl, mix the gelatin with a few tablespoons of cold water, let it sit for a few minutes so it can bloom.
While that is blooming, heat the broth up so it is hot to the touch but not boiling. Then stir in the gelatin mixture and mix until all dissolved. Next mix in the veggies and herbs.
Pour it into a lightly greased bowl or small pan, or a silicone mold. Let it sit in the fridge overnight to set. The gummies will be good in the fridge for up to a week or you can put them in the freezer as a frozen treat for up to 3 months.
*There are many herbs that have incredible health benefits to our canine babies!
1. Freshens bad breath thanks to microbial properties
2. Rich in antioxidants that protect against free-radical damage
3. Relieves swelling and pain from arthritis and other inflammatory conditions
4. Vitamin K content improves blood clotting and boosts liver health
5. Helps soothe upset stomach and digestive problems
6. Diuretic properties help prevent urinary tract infections
7. Immune system support via Vitamin C
8. Helps flush toxins from the body, supporting kidney health
9. Vitamin A content supports vision and eye health
10. Can slow the rate of growth for tumors and certain cancers
1. Prevents Cellular Damage
2. Cancer Fighting Benefits
3. Anti-inflammation Benefits
4. Calming Benefits
5. Age-related Benefits
1. Kills Bacteria
2. Boosts Antioxidants
3. Fights Yeast Infections
4. Improves Gut Health
5. Helps Fight Parasites
6. Helps Prevent Cancer
**As with any new food, if your dog has any issues with the herbs take them to be seen by your veterinarian. And do not overfeed your pet any herbs.
***Do not feed your pregnant dog herbs without consulting with your vet.
Preheat grill to medium heat. In a large bowl, toss potatoes with oil and seasonings.
Thread potatoes on skewers and grill until tender and lightly charred, about 15 minutes.
For Air Fryer;
In a large bowl, toss brussels sprouts with oil, parmesan, and granulated garlic and season with salt and pepper. Arrange in an even layer in air fryer.
Cook at 350° for 8 minutes, toss, and bake 8 minutes more, until crisp and golden. Keep a close eye on them near the end, they will burn very quickly!
Garnish with more parmesan.
Preheat oven to 400°. In a large bowl, toss brussels sprouts with oil, parmesan, and garlic powder and season with salt and pepper. Spread in an even layer on a medium baking sheet.
Bake 10 minutes, toss, and bake 8 to 10 minutes more, until crisp and golden. Keep a close eye on them near the end, they will burn very quickly!
Garnish with more parmesan.
*Thank you to Jessica P. for submitting this recipe!
Start by cooking your brown rice; boil the water and rice in a large pot, then turn the heat to low, cover, and simmer with a lid for 45 minutes. Then take it off the heat, let sit for 10 minutes (without removing the lid), and then fluff with a fork.
While that is cooking, brown the ground turkey in skillet.
When turkey is ready add seasonings, salsa, and diced green peppers into skillet.
When rice is cooked add to skillet with cheese. Mix together until cheese is melted.
Slice the sweet potato very thinly, I used a mandoline.
Arrange the slices evenly on the sheets of a dehydrator. Spray or lightly coat the tops of the slices with the coconut oil. Lightly sprinkle the cinnamon over the top.
Close up the dehydrator and cook at 135 degrees for 6-7 hours. The bigger or thicker the slices, the longer it will take to cook.
*Cinnamon in small does is very beneficial to dogs. It has anti-inflammatory properties, slow bacterial growth, and can even help older and obese dogs fight the risk of contracting diabetes by regulating blood sugar and raising their insulin resistance. But every dog is different, if they cannot have or do not like cinnamon just leave it off.
Hope your dog enjoys!
Wash and cut the peppers in half, set them up right on a baking sheet and set aside.
Preheat oven to 375 degrees F
Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, all purpose seasoning, salt and pepper to a large mixing bowl. Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese and parsley.
Scoop the mixture into each pepper evenly. Then sprinkle the mozzarella on top of each.
Bake for 25 minutes then broil on high for 2-3 minutes. *Keep a very close eye on the cheese during the broil, it can burn in a matter of seconds.
Sprinkle the parsley on top while it is still hot and serve.
*If you want your stuffing to be creamier, put the cream cheese, sour cream, heavy cream, mayonnaise, spinach, and artichokes into a food processor. Then mix everything else in by hand.
Start by rubbing the Fajita Seasoning onto the chicken breasts and place onto a baking sheet. Bake at 400 degrees for 15 minutes.
While that is cooking, sauté the onion and peppers in the oil with a healthy sprinkle of more Fajita Seasoning. Then set it aside.
Once the chicken is done, shred it and mix to evenly distribute the seasoning.
Next grease a springform pan. Layer the bottom of the pan with a tortilla; depending on the size of your pan and/or tortillas, you might have to tear and overlap a couple. Then continue layering with the beans, onion and peppers, chicken, and shredded cheese. Then start again with another tortilla and continue layering everything one at a time until you end with a tortilla on top. Cover it with cheese and bake at 350 degrees for 15 minutes. If you want your top crispy, broil on high for 2 minutes after baking.
Take it out of the oven and let it sit for 5 minutes before removing the sides of the pan, that way it will not all ooze out. After that you can cut it like a pie and serve with queso and sour cream.
*This recipe is a lot of fun because it can be customized however you'd like! Try making it a Taco Lasagna with ground beef cooked with Taco Seasoning instead of the chicken!
Share your favorite Pepper People recipes below and they will be posted here!
*Must contain at least one Pepper People seasoning.