Chef Tails: The Cool Cat Lady

I have a crazy life. I am a mom, dental assistant, fashion blogger, and cat lover. I know the term is usually "crazy cat lady", but I prefer "Cool Cat Lady."

We start off our busy day waking up and reading books. Trinity and Aria and I  love hanging out in the nursery and helping me start my day off right. Trinity is a furry kid to us. So we involve her in as much play time as possible.


After playing and reading it is time for me to get ready to take pictures for my blog. We all get loaded up and go on a walk around the neighborhood. Trinity usually stays behind to hold down the fort for us. We usually come home to find her lounging in the window soaking up the sun. Makes me wish I were a cat. They have the life!

After we take pictures we come home to eat lunch and take our naps. Aria has been demanding that I lay down with her. Trinity usually takes the opportunity to lay down at my feet and keep us company. Sometimes I can get away with editing pictures while the girls sleep.

After a long day of playing and taking naps I like to prepare a healthy meal for my family.Trinity included. I want to keep her around as long as possible. So we feed her like we feed ourselves. Healthy and hearty. The dish I cooked was inspired by Rachael Ray's Slow Cooker Teriyaki Chicken. And for Trinity's meal she will have the Rachael Ray Real Chicken and Brown Rice cat food. I believe our animals deserve to have a delicious meal. Rachael Ray has a collection of recipe's here you can check out for yourself.

In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium size skillet over medium-high heat with about 1 tablespoon EVOO and brown the chicken legs.
In a slow cooker, add the browned chicken legs along with the teriyaki sauce, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours. When the chicken is about 20 minutes away from being done, add the rice, water, 2 tablespoons EVOO and salt to a medium size pot with a lid.
Bring the pot of rice up to a boil, then drop it down to a simmer. Put the lid on and simmer for 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds. Just before serving, combine the bell pepper, cucumber, carrot, cilantro, lime juice, salt, pepper and about 1 tablespoon EVOO in a bowl.
To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with two chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.
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, go

Trinity ready to devour her much deserved chicken and rice. Yum! 

Be sure to follow Rachael Ray Nutrish for more information and fun contests. 

Now that you have seen my #ChefTail I hope it inspired you to make your own. You have the opportunity to cook, share, and win with a #ChefTail of your own. Show us meal time with your pets. How does your furry loved one like to enjoy their meal? At the table? Out on a picnic? Do they wait patiently by their bowl? 

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