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Horse Radio Network
The world's leading daily morning podcast for the horse world with listeners in over 90 countries. A light, lively, entertaining look at the horse world and the people in it. The show includes entertaining conversation, out of the ordinary guests, numerous regular horse related segments, training tips, health segments, listener call ins, contests, giveaways and so much more.
Total 1023 episodes
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2021
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26/09/2024

Galloping Getaways: Montana and the Bar W Guest Ranch for September 24, 2024

Meghan Brady shares her recent trip to Montana, focusing on the breathtaking landscapes of Glacier National Park. We will be featuring the Equestrian Travel Association's newest Gold Member, Bar W Guest Ranch, a premier destination that embodies the spirit of the West with its exceptional horseback riding experiences and warm hospitality. The conversation covers various activities including whitewater rafting, hiking, and wildlife encounters, as well as travel tips for visiting Northern Montana. The episode concludes with a delicious recipe for cowboy chicken chili, making it a comprehensive guide for equestrian travel enthusiasts. Listen in...HORSES IN THE MORNING Episode 3528 - Show Notes & Links:Hosts: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Jami Phillips of Bar W Guest Ranch | Facebook | InstagramRecipe:Cowboy Chicken Chili (In Dutch Oven over coals)Ingredients: OilChicken Stock or Soup BaseGreen pepperred onioncelerygarliccilantro,white beansgreen chili/rotelCheese sauce mixture: queso cheese and cream cheese (diced up so it can melt faster). You can prepare the cheese sauce mixture over the stove in a saucepan.We use roasted or smoked chicken quarters. Debone the chicken. Season the chicken with salt, pepper, and any other spices of your preference.Cooked Rice (optional if you want a thicker chili)Instructions: Add to the Dutch Oven that is warmed up with coals underneath the following:A little bit of oil, minced garlic, chopped bell peppers, diced red onions, diced celery, and whitebeans (season the veggies: salt, pepper, garlic powder, paprika).Add in chicken stock/broth, cheese sauce, the seasoned chicken, cilantro, and lime juice.Put lid on and add coals. Let simmer and slow cook. Stir occasionally.
39m
06/09/2024

Para Update with Sydney Collier, Autumn Chicken and RBA for September 6, 2024 by Kentucky Performance Products

Para Superstar Sydney Collier joins us with an update on the Paralympics and her new book:  Beyond Expectations: An Extraordinary Equestrian Journey from Deadly Diagnosis to the Paralympic Games.  Auditor Melanie stops by with her fall recipe called One Pan Autumn Chicken Dinner and some Realli Bad Adz.  Listen in…HORSES IN THE MORNING Episode 3514 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek, Jamie Jennings.Guest: Sydney Collier on her new book: "Beyond Expectations: An Extraordinary Equestrian Journey from Deadly Diagnosis to the Paralympic Games"Guest: Melanie Miksovsky - Auditor Recipe of the Month - A Fall Dish: One Pan Autumn Chicken DinnerLink: “The Cowboy and the Queen”Follow Horse Radio Network on TwitterAdditional support for this podcast provided byKentucky Performance Products, CareCredit,My New Horse, and Listeners Like You!Time Stamps:06:13 - Daily Whinnies14:00 - Sydney Collier24:45 - Melanie Miksovsky44:40 - Realli bAd AdzOne Pan Autumn Chicken Dinner(Could be Vegetarian with some chewy tofu)Ingredients5 (6 - 7 oz) bone-in, skin on chicken thighs4 Tbsp olive oil, divided1 1/2 Tbsp red wine vinegar3 cloves garlic, minced (1 Tbsp)1 Tbsp each minced fresh thyme, sage and rosemarySalt and freshly ground black pepper1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes1 lb Brussels sprouts, sliced into halves2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick2 shallot bulbs, peeled and sliced about 1/4-inch thick4 slices hickory smoked bacon, chopped into 1-inch pieces2 Tbsp chopped parsley, for garnish (optional)InstructionsPreheat oven to 425 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.Set chicken thighs over veggie/apple layer.Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.Garnish with parsley if desired and...
57m
06/08/2024

So You Think You Want Boarders? for August 6, 2024 by The American Horse Council

The decision to open your barn or pasture to boarders is not as straight forward as it may seem.  Two knowledgeable professionals join us today to talk about what you need to know before you make this big decision! Listen in...HORSES IN THE MORNING Episode 3491 –Show Notes and Links:Your Hosts: Julie Broadway (President) and Emily Stearns (Health, Welfare, and Regulatory Affairs Liaison) of the American Horse CouncilGuest: Julie I. FershtmanGuest: Delia MacDonaldSponsor: PopulousSponsor: PYRANHAFollow Horse Radio Network on Facebook or follow Horses In The Morning on FacebookFollow the American Horses Council on Facebook, Instagram and X (formerly Twitter)Summary:Delia MacDonald is a long time equestrian with a passion for quality care and continuing education. She is a graduate of Essex Agricultural, a Mass Licensed instructor and a Certified Pressure Proof coach. She manages a private horse farm in Ipswich MA along with competing her own horses and running her own lesson and training program. Julie I. Fershtman is an Equity Shareholder in Foster Swift’s Southfield (Southeastern Michigan) office. She is highly experienced in handling a wide variety of equine industry disputes through litigation and alternative dispute resolution (arbitration, mediation), and her extensive knowledge of the industry makes it possible for her to serve her clients with unparalleled efficiency and great results. By the end of this episode you'll have both the legal and logistical factors to consider before deciding if you should open your property to boarders.
54m