Monday, December 6, 2010

Dog Park Psychology 101

It occurred to me today at 7:40 AM as I was doing the dog park walk what a strange breed these dog walkers are that I have now become. As I trudge around in the snow I encounter people who are also bundled up against the cold. We share conversations but I do not know their names while our pets prance, bound and wrestle with each other. They enlighten me with all sorts of fascinating information about their pet's name, breed and age whether I want to hear it or not. Some of their dog tales about near deadly encounters with mean, aggressive dogs has at times raised my level of concern. So I have quickly figured out which are the dogs to avoid and what times not to be in the park! But on the plus side I have learned where to buy that special footwear for slippery walking conditions (hint: Fleet Farm). Some parting words...I think setting up a coffee shop near a dog park could be a very lucrative business and perhaps I should give this some serious consideration.

Chicken and Black Bean Stuffed Burritos

Adapted from Cooking Light December 2010


  • ¼ cup water
  • 2 TB. fresh lime juice
  • ¼ tsp. ground cumin
  • 1/4 tsp. chili powder
  • ¼ tsp. pepper
  • 2 cups shredded chicken
  • ¼ cup sliced green onion
  • ¾ cup black beans rinsed and drained
  • ½ cup salsa
  • ½ cup refried beans
  • 4 flour tortillas
  • 1 cup Colby-Jack cheese grated


  • Bring first 6 ingredients to boil
  • Stir in chicken
  • Combine beans, salsa and refried beans
  • On each tortilla spread down center, bean mixture and then chicken mixture
  • Sprinkle cheese over this mixture and roll up secure in place with a toothpick
  • Roll each tortilla in foil and place on a baking sheet
  • Cook 15-20 minutes at 350

Meatball Subs


  • 4 Hoagie buns
  • 2 TB. olive oil
  • Grated Mozzarella cheese
  • Marinara sauce (I used Buitoni product found in the refrigerated/dairy section)

Directions:Preheat oven 400

  • Prepare buns by shaving a thin layer off top of each roll
  • Remove some of the interior of the hoagie
  • Brush inside of hollowed out buns with olive oil
  • Place grated cheese inside bun
  • Bake on cookie sheet about 5 minutes till buns are lightly browned and cheese melts
  • Fill each sub with hot tomato sauce place 2 warmed meatballs in each hoagie
  • Sprinkle with Mozzarella cheese
  • Bake 5-7 minutes

Note: Recipe adapted from Cuisine Magazine Winter Edition 2010

Meatballs or Meatloaf

This recipe makes 24 meatballs or one loaf pan size meatloaf


  • 1 lb. ground beef
  • ½ lb. ground pork
  • 2-1/4 cup breadcrumbs made in the food processor with slices of whole wheat bread
  • 2 eggs
  • 1/3 cup half and half
  • 2 cups grated carrots (use food processor)
  • 1 cup finely chopped celery
  • salt and pepper to taste
  • 1/3 chili sauce
  • ½ chopped onions


  • Shape into meatball size portions and place in a greased 13 x9 pan
  • Cover with foil and bake 40 minutes at 350
  • Place each meatball on paper towels to drain
  • If making meatloaf- grease a loaf pan and add meat mixture to pan. Add the following sauce
  • Cover with foil bake at 350 45 minutes last 10 minutes remove foil
  • Let meat rest 15 minutes before slicing it

Meatloaf Sauce:

  • Mix in a bowl and spread on top of meat mixture
  • 1 TB. Worcestershire sauce
  • ½ cup chili sauce
  • 1 TB. brown sugar
  • 1 tsp. yellow mustard
  • 1 tsp. cider vinegar

1 comment:

  1. We're STILL trying to get a dogpark set up here in Stillwater. With the number of petowners out here you'd think this would be no problem, but noooo...

    Your recipes are making me hungry for ingredients we don't have! Must. Go. Grocery. Shopping.