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 Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Jami Phillips of Bar W Guest Ranch | Facebook | Instagram

Recipe:

Cowboy Chicken Chili (In Dutch Oven over coals)

Ingredients:

• Oil
• Chicken Stock or Soup Base
• Green pepper
• red onion
• celery
• garlic
• cilantro,
• white beans
• green chili/rotel
• Cheese 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 white

beans (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.

All about African safaris on horseback. Join us as we embark on a journey through the vast landscapes and untamed wilderness of the continent. World traveler and storyteller Susan Hendricks Henry shares her unique experience on an African safari in Kenya on horseback. Hear stories of awe-inspiring encounters with majestic wildlife, learn about the unique challenges and rewards of horseback safaris, and gain a deeper appreciation for the harmonious connection between humans, horses, and the wild. Listen in....

HORSES IN THE MORNING Episode 3483 - Show Notes & Links:

• Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Susan Hendricks Henry

Recipe:

Potato Leek Soup:

• 4 tablespoons cooking oil
• 1 medium onion, chopped
• 3 medium leeks, chopped
• 2 medium potatoes, chopped
• 2 cups (500 ml) chicken stock
• 3 tablespoons chopped garlic
• 3/4 cups fresh cream (200 ml, which is actually 7/8 cup)

PREPARATION

• Heat cooking oil in large pan.
• Add onion and cook until soft.
• Add leeks and potatoes.
• Cook for 5 minutes, stirring occasionally.
• Add stock.
• Bring to boil. Reduce heat to a simmer and cover for 15 minutes or until vegetables are tender.
• Blend or process mixture in batches until smooth.
• Return to pan. Stir in cream.
• Seasons with salt and pepper.

Galloping Getaways: This month it is all about non-riding equestrian retreats. Spending time in the presence of horses, focusing on meditation, journaling, and our overall well-being. Jen Verharen chats about her Cadence Coaching Wellness Retreat, a unique non-riding equestrian retreat in Portugal. Listen in....

HORSES IN THE MORNING Episode 3460 - Show Notes & Links:

• Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association
• Guest: Jen Verharen, Cadence Coaching Wellness Retreat for Equestrians at the Wild View Retreat in southern Portugal in May 2025.

Summary:

In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses.

Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!

Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.

Recipe:

PASTEL DE NATA (PORTUGUESE EGG TARTS)

Ingredients:

• 2 frozen puff pastry sheets let sit at room temperature until soft
• 5 cup heavy cream
• 5 cup sugar
• 4 large egg yolks (approximately 60 gr)
• 2 Tbsp corn starch
• 2 cups whole milk

Directions:

1. Use a cookie cutter or any cups that have about 3.5-inch diameter to cut out about 18 circles from the puff pastry sheets. Mold them over aluminum muffin cups. Place in the freezer.
2. Put all ingredients for egg custard filling in a mixing bowl. Whisk until smooth. Prepare a water bath that you can put your saucepan in later. Transfer this to a medium saucepan over low heat and use a rubber spatula to keep stirring until the mixture starts to coat the spatula thinly. Remove from the heat and transfer the saucepan to a water bath to cool it down quickly.
3. Preheat oven to 485 F (Yes, pretty high temp!). Remove the pastry from the freezer and place it on a baking sheet lined with aluminum foil. Pour the egg custard mixture until about 3/4 full in each shell.
4. Place them in the oven, bake for 30 minutes. Rotate every 10 minutes for even browning. Toward the end of cooking, custard will start to bubble and blister.
5. Remove from the oven. Let it cool for about 1 minute and then unmold the tarts to a wire rack to let them cool down. They’ll turn soggy if they sit in the muffin cups for too long. The top will sink a little bit and this is normal. Serve while warm if possible.
6. You can store tarts in the fridge and reheat them in the oven at 400F for about 10 minutes.