RACHAEL RAY CANNED DOG FOOD RECIPES

Steps:

• Place a casserole dish or Dutch oven over a medium heat
• Pour in one tablespoon of canola oil
• Once hot, sear each side of the chicken pieces until golden brown then remove to a plate
• Pour the other tablespoon of canola oil in the pan and stir in the onions, fresh ginger and garlic
• Cook for two minutes then stir in the chorizo, cinnamon, peppers and butternut squash
• Cook while stirring for 3 minutes
• Return the chicken pieces to the dish and stir well
• Pour in the tomatoes and chicken broth
• Season with sea salt and freshly ground black pepper, and stir well
• Cover and cook for 90 minutes over low heat
• **To make this in a slow cooker, brown the chicken and peppers, and place into the crock of a slow cooker along with the rest of the ingredients
• Cook on high for 4 hours or low for 6

Steps:

• Preheat the oven to 425ºF
• Heat a 12-inch, cast-iron skillet in the oven until very hot
• In a medium bowl, combine the cornmeal, baking powder and salt
• In a small bowl, whisk together the eggs, sour cream, creamed corn and 1/2 cup oil
• Pour the wet ingredients into the dry ingredients and mix until smooth
• Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet
• The batter will begin sizzling right away
• Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes
• Serve hot or warm
• *In a food processor, pulse together 3/4 cup fresh or thawed frozen corn and 1/2 cup heavy cream until coarsely blended