Our pets are a part of our family. They always have been. We have the spoiled cats that sleep all day all snuggly in our beds and the dog who doesn’t know what it’s like sleep on the floor at night. And they all may be a little plump from a left-over morsel here or there. We do our best to treat them well! Our cats are both a little older 16 and 14 – but you’d never know it! I have a feeling they’ll be here for many years to come! Daisy, our dog, is 6 years old and is a little lazy from her days of laying around waiting on the kids to get home from school! We feed them the best we can, too! They get dry food daily and we save moist food for special treats, mostly because I wasn’t sure if it was good for them to have it too often. That is until I was introduced to Rachael Ray’s Nutrish!
Look at these flavors! Chicken Muttballs, Savory Lamb Stew and Chicken Paw Pie! FUN! Rachael Ray’s Nutrish dog food has no corn, wheat or soy so it’s the very best for your pets! They also contain complete and balance nutrition for dogs with essetnail vitamins and minerals, no meat by-products or fillers and no articial flavors or preservatives. There’s REAL meat and veggies in there!
My Daisy LOVED her Chicken Paw Pie that she had right along side us for dinner one night! The kids thought that was super fun! Daisy was eating “the same” dinner as the family! haha!
For Rachael, food equals love — whether she’s cooking a meal for friends or working with pet nutrition experts to create delicious recipes for your furry companions. She also believes that everyone — even your dog or cat — should be able to enjoy meals made with simple natural ingredients like real meat and wholesome veggies.
And because we all know mealtime is better when you share it with someone you love, we’ve paired some of Rachael’s favorite recipes with their companion Nutrish recipes. Check out this recipe for Chicken Pot Pies with Mushrooms and Grainy Dijon Gravy!
- 2 tablespoons extra virgin olive oil (EVOO)
- 3 tablespoons butter
- ¾ pound white mushrooms or crimini mushrooms, quartered
- 2 tablespoons fresh thyme, finely chopped
- 2 carrots, cut into ¼-inch dice
- 1 starchy potato, peeled and cut into ¼-inch dice
- 3 large shallots, chopped
- 2-3 cloves garlic, chopped
- Salt and pepper
- 3 tablespoons flour
- ½ cup dry sherry or dry white wine or an additional ½ cup chicken stock
- 4 cups chicken stock or poaching liquid
- 2 tablespoons Worcestershire sauce
- 3 tablespoons grainy Dijon mustard
- ½ cup green peas
- 3 cups pulled or diced cooked, poached chicken
- Puff pastry sheets
- Egg wash, for pastry
- Pre-heat the oven to 400°F.
- Heat the EVOO in a large, deep skillet over medium to medium-high heat; add the butter. When it foams, add the mushrooms and brown for 7-8 minutes. Add the thyme, carrots, potato, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, partially covered, for 4-5 minutes more to soften; sprinkle the flour over the pan and stir for 1 minute. Add the sherry or wine and stir to reduce by half. Add the stock and simmer to thicken, 5 minutes. Add the Worcestershire, Dijon, peas and chicken and heat through. Add more stock if too thick. Reduce the heat to low.
- Place the pastry on a parchment-lined baking sheet and wash with the egg. Bake until golden. Cut the pastry to fit the bowls to serve the pot pies in individual portions.
- Serve filling in bowls topped with pastry crust.
- *If making ahead, make the filling completely and cool. On the night you want to serve, heat the filling and bake off the puff pastry tops.
- This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.
Cook one of the delicious recipes provided (or one of your own) and share a Nutrish product with your pet.
Share a pic of you and your pet enjoying mealtime using #ChefTails on Instagram or Twitter for a chance to win.
Win an all-expense paid trip to NYC where you can enjoy a day in the studio audience of the Rachael Ray Show.
Make sure to follow Rachael Ray on: