I participated in an Influencer Activation Program on behalf of Mom Central Consulting for Nutrish for Cats. I received a sample of Nutrish for Cats to facilitate this review and a promotional item to thank me for participating
My Hannah is my Fur-baby, she is one of our children and it is very important for us to feed her food that is made with real meat and not all those fillers. Recently Rachael Ray came out with her first natural cat food called Nutrish. Nutrish is made with real meat like chicken and fish, that is the #1 ingredient in this line.
I know I don’t eat meats that are not real, so why would I do that to our baby?! I want to make sure that Hannah is eating a healthy cat food that has all the right ingredients! I was very excited when I was recently sent a package containing the new Nutrish for Cats from Rachel Ray. I wanted to see how Hannah would like it.
Nutrish for Cats is available in wet and dry formulas, including Ocean Fish-alicious, Chicken Purrcata, and Lip Smackin’ Sardine & Mackerel. You can find both wet and dry varieties where you currently shop for groceries. When I served the Nutrish to Hannah, I could see how she loved the food. Hannah didn’t hesitate like she usually does when I try her on a new food, she just started eating it.
Hannah loved all her treats but I know her favorite was the Tuna Purrfection! With Nutrish I know I am feeding Hannah the best cat food, so I don’t have to worry about what it is made from!
Thanks to Rachel Ray, I made a delicious dinner with one of her recipes. I was asked to make either a chicken or salmon dinner and I picked chicken.
For the rice:
1 1/2 cups chicken stock
1 tablespoon butter
1 cup brown whole grain rice
For the sauce:
1 cup chicken stock
About 1/3 cup Tamari or soy sauce
About 3 tablespoons Mirin (rice wine)
About 3 tablespoons dry sherry
About 2 tablespoon Worcestershire sauce
3 tablespoons sugar
2 thin slices fresh ginger root
1 large clove garlic, crushed
For the chicken:
2 tablespoons high-temperature cooking oil, such as peanut or canola
4 boneless, skinless chicken breasts
Sea salt and coarse black pepper
2 mild frying peppers, such as cubanelle or Anaheim, seeded and cut into thin strips
1 bunch scallions, cut into 2-inch pieces
In a small pot, bring the stock and butter to low boil. Stir in the rice and cover; reduce the heat to a low simmer and cook for 2 minutes. Turn off the heat; do not remove the lid and let stand for 10 minutes.
Place the sauce ingredients in another small pot and bring to a boil. Let reduce by about half, 15 minutes at medium heat, at a low boil.
Add about 2 tablespoons cooking oil to a skillet and heat over medium-high heat. Season the chicken with light salt and more aggressively with pepper. Cook for 8-9 minutes, turning occasionally; remove. Add the peppers and stir for 2-3 minutes, but let them remain tender-crisp. Add the scallions and toss for 1 minute more; remove from the heat.
Slice the chicken across the breasts into 1/2-inch thick pieces.
Arrange the rice on plates or in shallow bowls and top with the peppers, scallions and chicken. Drizzle the sauce evenly over the chicken and rice, then serve.
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Giveaway: One lucky US reader is going to get to try Nutrish for Cats! Enter below and good luck!