Kitchen Runway

Cilantro Lime Rice

kitchenrunway — Tue, 12 Feb 2013 16:00:43 +0000

Cilantro lime rice is simple one pot dish that is full of robust flavors. Sauteed onions, garlic and ginger adds an aromatic and savory touch to the rice. The rice is then lightly toasted in butter, cooked in chicken broth and infused with lime zest to add flavor and a refreshing twist. The rice is then fluffed with chopped cilantro and fresh lime juice to brighten up the dish. It’s a decadent way to dress up rice and wonderful served with sauteed shrimp.

Smart & Final and Proctor and Gamble (P&G) have teamed up together for a great promotion. Purchase $25 of P&G products at your local Smart & Final store and receive a T-Fal Caldero (valued at 39.99) from celebrity chef Ingrid Hoffmann’s Simply Delicioso line and some of her recipes by mail. This promotion is valid from 2/13/13 to 2/19/13. Visit the Smart & Final Social Circular to learn more about the promotion. I’ve used the caldero pot a few times now and I love it. It’s a 5.5 quart pot which is a great size and versatile. It can be used for cooking one pot meals, pastas, roasts and soups.

I love the deep red color of this caldero pot. Don’t be tempted to uncover the pot while the rice is cooking. The steam and moisture trapped inside the pot will help create a fluffy and tender rice dish.

Cilantro Lime Rice

Prep: 10 minutes Cook time: 25 minutes Serves: 3-4

Ingredients:

½ large onion, finely diced

2 cloves of garlic, finely minced

1 tsp of grated fresh ginger

2 Tbs butter

1 C long grain rice (such as jasmine rice)

14.5 oz can of chicken broth

zest of 1 lime

½ tsp sea salt

juice of ½ lime

2 Tbs finely chopped cilantro

Directions:

Lightly coat the bottom of the pot with olive oil, saute the onions over medium heat until translucent, add the garlic, ginger, rice and butter. Toast the rice for a couple of minutes.
Add chicken broth, salt and lime zest and cover pot with lid. Turn heat down to medium low and let cook for 20 minutes or until the liquid has evaporated.
Add cilantro and lime juice and then fluffy the rice.

I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Smart & Final #CBias #ChooseSmart #SocialFabric All opinions are my own.

Roasted Tomato Soup inspired by Panera Bread

kitchenrunway — Thu, 20 Dec 2012 07:47:46 +0000

The weather in Southern California is cooling down and we’re experiencing a few days of rain. It’s the perfect weather to cozy up with a warm and comforting bowl of tomato soup and a hot grilled cheese sandwich. This is exactly what I did last week for lunch. I headed to Panera Bread for a bowl of vegetarian creamy tomato soup and a “big kid grilled cheese”. The tomato soup is smooth and velvety. There are hints of oregano and red pepper, but the best part is the crunchy Asiago cheese croutons. If you’re wondering what a “big kid grilled cheese” is, it’s a scrumptious grilled cheese vamped up with lots of big and bold flavors. Gruyere, Vermont White Cheddar, organic sliced American cheese and Applewood- Smoked Bacon are sandwiched between two slices of All-Natural White Miche and grilled until crusty on the outside and gooey on the inside. It’s compliments the creamy tomato soup and makes for a wonderful vehicle to dip. Panera Bread has a philosophy of “Good goes in” and you can taste it in this soup and grilled cheese. I was inspired to make this comforting meal for Derrick this week. I’ve always wanted to make my own tomato soup. It’s a good feeling knowing exactly what you’re eating and that you made it with good fresh ingredients.

The fresh basil and roasted vegetables really shine in this soup.

Tomato Soup + Grilled Cheese = match made in heaven! I love how well Asiago cheese melts.... swoon!

As you can see... I thoroughly enjoyed my meal at Panera Bread!

Roasted Tomato Soup

Prep: 20 minutes Cook time: 60 minutes Serves: 4 to 6

Ingredients:

1 lb of heirloom tomatoes (I use mini heirlooms and leave them whole, if you use large heirlooms, quarter the tomatoes)

2 lbs of plum tomatoes, quartered

2 red bell peppers, cored and quartered

8 cloves of garlic, peeled

1 large onion, sliced

½ C olive oil

sea salt and freshly grounded black pepper

2 14 oz cans of chicken broth

2 bay leaves

4 Tbs butter

½ C fresh basil leaves, roughly chopped

½ C heavy cream

Directions:

Preheat oven to 450º, line a rimmed baking sheet with aluminum foil.
Place tomatoes, bell peppers, garlic and onions onto baking sheet and drizzle with olive oil and season with salt and pepper. Gently toss to coat. Roast for 30 minutes on the middle oven rack.
Place roasted vegetables into a large pot, cover with chicken broth, add bay leaves and butter and bring to a boil. Reduce heat and let simmer for 20 minutes.
Remove bay leaves and add basil leaves. Using a blender or immersion blender puree the soup until smooth. Add cream and season to taste with sea salt and pepper. Let simmer for another 10 minutes.
Serve with a sprinkling of Asiago cheese, fresh ground pepper and basil or a warm grilled cheese sandwich.

FTC Disclosure: I was compensated for my meal and for my time and efforts for this post by the DailyBuzz Food Tastemakers program; however, all opinions expressed above are my own.

Oreo Cookie Balls

kitchenrunway — Tue, 18 Dec 2012 15:00:21 +0000

Oreos are an all American treat that is enjoyed all year around but during the holidays it’s fun to dress up these classic cookies to add some festive flair. Oreo cookie balls or truffles are a simple concept but the results are pure decadence. Oreo cookies are finely crushed and mixed with cream cheese then rolled into bite size balls and dipped in chocolate. It’s a little bite of rich Oreo heaven.

The white chocolate dipped cookie balls were made using Candy Cane Oreos. The chocolate dipped cookie balls were made using original Oreo cookies.

Kitchen-Play and Oreo are teaming up to promote “Play up Dessert!” by adding Oreo Cookies. Yes, they’re good by itself but it’s even better when made into cookies and cream ice cream, or chopped up and added to brownies or blended into a milk shake. The great thing about Oreos is that these little chocolate cream filled sandwich cookies add a bit of fun and play to any dessert. The possibilities are endless and the results are always delicious. To encourage you to “play up dessert” Kitchen-Play and Oreos are giving away a gift package which includes Oreo Cookies, Crate & Barrel serving bowls, an exclusive Oreo cookbook and tools and supplies to help play up your Oreo inspired dessert. The package is valued at approximately $70.00. To enter, recreate any Oreo dessert from this Kitchen-Play event or come up with your own. Visit Kitchen-Play for more information. Good luck and I can’t wait to see your Oreo creation!

It takes a little patience and practice to dip these cookie balls into melted chocolate.

Oreo Cookie Balls
Prep: 30 min Total time: 2 hours (including refrigerating) Makes: 41 to 44 cookie balls

Ingredients:

8 oz of cream cheese, at room temperature

30 Oreo Cookies, finely crushed (I use a food processor to crush my cookies)

16 oz of semi-sweet baking chocolate, melted or chocolate candy coating, melted and smooth

Directions:

Mix the cream cheese and Oreo cookie crumbs until blended. I use my Kitchen Aid to mix the two. It combines in a matter of seconds.
Using a 2 tsp scoop, shape the mixture into balls and place on a parchment or silicone baking mat lined baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes.
Remove cookie balls from refrigerator and remove plastic wrap to help take off some of the chill. Melt the chocolate according to package directions. I used Ghirardelli melting chocolate (candy coating).
Reshape the cookie balls if needed and place into melted chocolate. Using a spoon, cover cookie ball with chocolate and gently lift cookie ball from chocolate and gently shake off the excess chocolate. Slowly slide the cookie ball off from the tip of the spoon onto a silicone lined baking sheet. Quickly decorate with sprinkles or crushed candy canes.

Enjoy and Happy Holidays!

Disclaimer: I was compensated for my time and efforts for this Kitchen PLAY post. All opinions are my own.

Holiday Granola and Silpat & Nutmeg Mill Giveaway

kitchenrunway — Wed, 12 Dec 2012 08:32:14 +0000

It’s the holiday season and granola is a fun treat to make to share with your friends and family. It can be packaged in cute mason jars for gifting and the best part is that’s easy to make. This holiday granola is punched up with aromatic nutmeg and cinnamon which are are the perfect holiday spices. Pecans, cranberries, dates, maple syrup and white chocolate chips adds texture and a touch of sweetness to the granola. The scent of it baking just makes the house smell festive. I made this granola three times last week and fed it to my co-workers. We’ve been snacking on this holiday granola at work, used it as an ice cream or yogurt topper and it’s great with milk. It’s crunchy, slightly sweet and so delicious! To top it all off just in time for the holiday baking season, we’re giving away one (1) Silpat half sheet non-stick baking mat and one (1) William Bound Nutmeg Mill with (1) 1.5 oz tube of Whole Nutmegs. (a $70.00 value)

It's great for breakfast or a snack during the day!

Holiday Granola

Prep: 10 minutes Bake time: 15 to 20 minutes Yields: about 7 cups

Ingredients:

4 C old fashion oats

1 C pecans, roughly chopped

¾ tsp cinnamon

¾ tsp freshly grated nutmeg

1/3 C packed light brown sugar (if you prefer a sweeter granola increase the sugar to a ½ C)

½ tsp coarse salt

1/3 C canola oil

½ C pure maple syrup

1 tsp vanilla extract

½ C dried cranberries

½ C roughly chopped dates

½ C white chocolate chips

Directions:

Preheat oven to 350º. Line a half sheet rimmed baking sheet with a Silpat non-stick baking mat.
In a large bowl, combine oats, pecans, cinnamon, nutmeg, sugar and salt. Add oil and stir to coat. Add maple syrup and vanilla and stir with a rubber spatula to coat evenly. Spread granola into an even layer onto the baking sheet.
Bake for 15 to 20 minutes until toasted. Remove from oven and let cool on baking sheet. Break up the granola into a large bowl and add cranberries, dates and chocolate chips. Gently toss to combine.
Can be stored in an airtight container for up to two weeks.

Enjoy!!

Bake for 15 to 20 minutes until toasted.

One of my favorite kitchen tools is a Silpat non-stick baking sheet. The Silpat is a kitchen staple. I use it for baking and also for lining my cookie sheets to make chocolate bark or to roll fondant. It’s non-stick surface is the perfect platform to work with gooey, sticky things such as caramel or taffy. I love that it’s reusable so no more wasting parchment paper for baking cookies. Once you start using it you just can’t bake without it.

The William Bound Nutmeg Mill is such a nice addition to any kitchen. It’s beautiful and functional. Not only does it store nutmeg in the built in compartment but it finely shaves nutmeg to be used in recipes or directly onto your dessert or hot beverage for a beautiful presentation. You can’t beat freshly grated nutmeg. The aroma is so warm and comforting.

Here’s how to enter to win the Silpat and William Bound Nutmeg Mill and tube of nutmeg:

1. Leave a comment telling us what is your favorite kitchen tool.

Bonus Entries (please leave a separate comment for each entry):

That’s 9 entries into the giveaway. If you already do one of the above, it will count as an extra entry (just leave a comment below to let us know). Remember to post a separate comment for each entry.

The Details:

This giveaway is open to US residents only and will end on Wednesday, December 19th, 2012 at 11:59 pm PST. The winner will be randomly drawn by random.org and will be notified by the email that they provide on the comment. If the winner does not claim their prize by 11:59 pm PST by December 21st, 2012, another winner will be chosen and the prize will be forfeited.

Disclaimer: I was sent a complimentary Silpat and William Bound Nutmeg Mill and Tube of Nutmeg. One random winner will also receive the same. No compensation was received for this post or review. Affiliated links are included in the post. The opinions are my own.

Taylor Thursday & Zuke’s Lil Links Giveaway

kitchenrunway — Thu, 06 Dec 2012 08:14:31 +0000

Taylor is serious. She wants you to enter to win these fabulous treats!

Happy Holidays! Taylor would like to share one of her new favorite treats with you, Zuke’s Lil Links! They’re little sausage shaped treats that are grain free and are packed with antioxidants. Lil Links come in three flavors: Chicken & Apple, Pork & Apple and Rabbit & Apple. Taylor loves them all. They’re soft treats that are the perfect size for this golden retriever mix. These treats are a healthier option for your dog because there are no by-product meals, artificial colors, flavors or added animal fat. You can learn more about Zuke’s from our previous post and giveaway. Zuke’s is an American company based in Colorado and a portion of the sales are donated in memory of Zuke, the owner’s dog, to the Dog & Cat Cancer Fund. I love that a portion goes back to help dogs and cats in need.

Taylor really enjoys these lil links!

One lucky reader will win three (3) 6 oz. bags of Zuke’s Lil Links (chicken & apple, pork & apple and rabbit & apple), a $24.00 value. These will be a great stocking stuffer for your furry baby.

Congratulations Olivia Rubin! You are the winner for the Zuke’s Lil’ Links Dog Treats! I hope your pup enjoys them and Happy Holidays!!

Here’s how to enter to win the Zuke’s Lil Links Dog Treats:

1. Leave a comment telling us what’s your dog’s favorite holiday treat.

Bonus Entries (please leave a separate comment for each entry):

“Like” Kitchen Runway on Facebook
Follow Kitchen Runway on Twitter
“Like” Z uke’s Performance Pet Nutrition
Follow Zuke’s on Twitter
Tweet this giveaway: “Win Zuke’s all natural healthy dog treats from @kitchenrunway & @zukespets http://tinyurl.com/a224xzp #giveaway”

That’s 6 entries into the giveaway. If you already do one of the above, it will count as an extra entry (just leave a comment below to let us know). Remember to post a separate comment for each entry.

The Details:

This giveaway is open to US residents only and will end on ~~Thursday, December 13th, 2012 at 11:59 pm PST~~. The winner will be randomly drawn by random.org and will be notified by the email that they provide on the comment. If the winner does not claim their prize by 11:59 pm PST by December 16th, 2012, another winner will be chosen and the prize will be forfeited.

Disclaimer: I was sent a complimentary box of Zuke’s Lil Links treats. One random winner will also receive the same. No compensation was received for this post or review. Affiliated links are included in the post. The opinions are my own.

Taylor Thursday and Pumpkin Bars

kitchenrunway — Fri, 09 Nov 2012 05:55:30 +0000

Pumpkin is synonymous with the fall season. The warm orange hue combined with aromatic spices make pumpkin dishes comforting during this time of year. These pumpkin bars are moist, fluffy and not too sweet. It’s topped with cream cheese frosting which adds just the right amount of richness to this simple but very satisfying dessert.

These bars are like little pieces of cake and can be enjoyed with a fork for a fancier gathering or without one for a no-fuss treat.

Even Taylor couldn’t resist these pumpkin bars! I had just finished shooting the final pictures and I walked away for a minute. All of a sudden, I could hear Derrick yelling in the kitchen, “No, Taylor! No!” In a matter of seconds Taylor had devoured a whole pumpkin bar. I’m sure if Derrick didn’t catch her she would have eaten all four pieces. She’s such a sneaky dog (but incredibly lovable). I guess they were just too tempting.

Pumpkin Bars

recipe adapted from Paula Deen

Prep: 15 minutes Bake time: 20 minutes Yields: 1 half sheet cake

Ingredients:

4 eggs

1 2/3 cups of sugar

1 C oil

15 oz can pumpkin puree

1 tsp vanilla

2 C sifted all purpose flour

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 tsp nutmeg

1 tsp salt

Frosting:

8 oz cream cheese, room temperature

½ C butter, soften

2 C sifted powdered sugar

1 tsp vanilla

Directions:

Cake:

Preheat oven to 350º and grease a ½ size sheet pan (18in W x 13in L x 1in H) with butter.
In a large mixing bowl mix eggs, sugar, oil, pumpkin puree, and vanilla with an electric hand mixer at medium speed until well combined.
In a medium bowl add flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir to combine.
Gradually add the dry ingredients to the pumpkin mixture and mix at low speed to combine.
Spread batter into pan and level batter with an offset spatula. Bake on middle rack for 20 minutes. Cool cake completely before frosting.

Frosting:

In a medium bowl, combine cream cheese and butter with an electric mixer on medium speed until smooth. Add powder sugar and mix on low until combined. Add vanilla and mix on low to incorporate. Using an offset spatula, frost onto cooled cake and cut cake into bars to serve.

Enjoy!!

It's all about the cream cheese frosting...

Taco Soup

kitchenrunway — Thu, 11 Oct 2012 14:52:56 +0000

I was recently asked by The California Olive Committee to participate in Kitchen PLAY’s SideCar Event celebrating California Black Ripe Olives and National Taco Day. Fall is here and I knew I wanted to make taco soup. It just sounded so good to me: ground turkey, hearty beans, olives, corn and tomatoes in a warm spicy broth topped with cheese and a dollop of sour cream. The best part is this dish is so easy to make and wonderful for feeding crowds or for potlucks.

The California black olives add a nice richness and saltiness to the soup while the cheese and the sour cream help cut the spiciness from the taco seasoning and green chiles.

Join Kitchen PLAY, California Ripe Olives and some of your favorite food bloggers for a Twitter Party on October 16^th, 7:00 PM EDT. Learn about this tasty, nutritious and versatile food. Have fun testing your olive knowledge. Win great olive prizes! Register here.

Beginning October 1, read all ten posts at Kitchen PLAY celebrating National Taco Day with California Ripe Olives for clues. Each post contains an “olive fact” that may appear as a trivia question during the Twitter Party. A new post and fact will be revealed each day, Monday through Friday, until October 12.

My CA Ripe Olive fact: There are more than 1100 table olive growers in California.

Taco Soup

Cook time: 45 minutes

Ingredients:

1 onion, diced

1.25 lbs of ground turkey

2 Tbs taco seasoning, divided

2 cloves of garlic, minced

15 oz can black beans, drained and rinsed

15 oz can kidney beans, drained and rinsed

15 oz can pinto beans, drained and rinsed

(2) 14.5 oz can diced tomatoes with green chiles

7 oz can green chiles

15.25 oz can corn, drained

(2) 14.5 oz chicken broth

1 can (6oz) extra large pitted California black ripe olives, drained and sliced into fours

1 tsp garlic salt

Salt and pepper to taste

garnishes: Mexican blend cheese, sour cream, tortilla chips, avocado and green onions

Directions:

Heat large pot over medium high heat, coat bottom of pot with olive oil. Add onions and cook until translucent, about 2 minutes. Add ground turkey, garlic and 1 Tbs of taco seasoning. Brown meat.
Add beans, tomatoes, chiles, corn, chicken broth, olives, remaining taco season and garlic salt. Stir to combine and reduce heat to medium. Partially cover pot with lid and let simmer for 30 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve warm with garnishes.

Disclaimer: I was compensated for my time and efforts for this Kitchen PLAY post. All opinions are my own.

Grilled Pound Cake with Ice Cream and Berries & Grill Pan Giveaway

kitchenrunway — Sun, 09 Sep 2012 19:10:42 +0000

Summer may be officially over, but we’re still enjoying the warm weather and long days in Southern California. To savor the endless California summer, Derrick and I enjoyed a dessert that incorporated three things that are quintessential to summer: grilling, ice cream and fresh summer berries. Grilled pound cake with a couple scoops of vanilla ice cream and a generous serving of fresh strawberries and blueberries is the perfect no fuss dessert. It’s so simple and easy to put together for 2 or 20 people. Lightly grilling the pound cake makes the cake more aromatic and brings out the richness of the cake. The warm cake is then topped with a scoop of sweet and creamy vanilla ice cream and then covered with beautiful fresh strawberries and blueberries. It’s light, creamy and decadent. Store bought pound cake and ice cream are the two shortcuts to this easy dessert. Of course, if you really wanted toyou could turn on your oven during these hot months to make homemade pound cake. I’m going to opt out of that one…

The dessert is grilled on The Technique® Hard Anodized Dishwasher Safe 18″x12″ BBQ pan with DuPont™ Teflon® nonstick coating. It’s a pan made especially for the grill. It helps you grill multiple things at the same time without worrying about it falling through the grates. I think it would be perfect for grilling mushrooms without having to skewer them or aparagus or onions. The best thing is that the tough Teflon coating is strong so you can use metal utensils on it and once you’re done grilling you can pop the pan into the dishwasher for easy cleaning. What I love about it was that pound cake went directly on the grill pan instead of the grill which means that I could rest assure that my dessert wasn’t going to taste like a piece of steak!

I love the bright colors in this dessert!

Grilled Pound Cake with Ice Cream and Berries

This dessert is so simple there really isn’t a recipe. No exact measurements are needed.

Ingredients:

slices of pound cake

melted butter

vanilla ice cream

fresh strawberries and blueberries

Directions:

Heat grill to medium heat, place grill pan onto grill.
Lightly brush the melted butter onto both sides of the pound cake, this will help with the pretty grill marks.
Place pound cake onto grill for about 30-45 seconds and then rotate pound cake a quarter turn to get the crisscrossed grill marks. Grill for another 30 to 45 seconds and then flip the cake and repeat.
Remove cake from grill and serve with a couple scoops of vanilla ice cream and fresh berries.

To keep summer going in your home too… we’re giving away one grill pan to one lucky reader.

Here’s how to enter to win The Technique BBQ Pan with Teflon: Congratulations Kristin T!! Thank you everyone for entering!

Leave a comment telling us what is your favorite summer treat.

Bonus Entries:

“Like” Kitchen Runway on Facebook
Follow Kitchen Runway on Twitter
Tweet this giveaway: “Win a DuPont Teflon BBQ Pan from @kitchenrunway http://tinyurl.com/985kyrj #giveaway”

That’s 4 entries into the giveaway. If you already do one of the above, it will count as an extra entry (just leave a comment below to let us know). Remember to post a separate comment for each entry.

The Details:

This giveaway is open to US residents only. (sorry international readers…) ~~The giveaway will end on Sunday, September 23rd, 2012 at 11:59 pm PST~~. The winner will be randomly drawn and will be notified by the email that they provide on the comment. If the winner does not claim their prize by 11:59 pm PST by September 25, 2012, another winner will be chosen and the prize will be forfeited.

Disclaimer: I was sent a complimentary BBQ pan. One random winner will also receive the same. No compensation was received for this post or review. Affiliated links are included in the post. The opinions are my own.

The Taste 2012

kitchenrunway — Thu, 30 Aug 2012 06:10:03 +0000

Can you believe that summer is almost over? Labor Day Weekend is the last three day weekend signaling the end of summer and the beginning of fall. Could there be a better time to celebrate all things food? Amazing restaurants, fabulous food, and some of the most influential chefs behind the Los Angeles food scene will be present at this weekend’s The Taste. This three day food event is hosted by the LA Times at Paramount Studios in Hollywood, a great spot to soak in the glitz and glamour of all things LA and enjoy the gathering of some of the most amazing restaurants in Los Angeles such as Boa Steakhouse, Bouchon, Chaya, and Scarpetta to name a few. You’ll have the opportunity to rub elbows with such personalities as Sue Fenniger, Ludovic “Ludo” Lefevbre, and the infamous Thomas Keller. The weekend will feature 5 distinct events with unlimited food and drinks. Tickets can be purchased in advance ($50 to $65) or at the door at $75.00. For all of you in the LA area without plans for the weekend – we’ve got you covered. Make your way over to Hollywood and join us out there for a day or two of good food and good times.

This is the 3rd annual event and we’ve attended the last two. Here’s our recap from last year’s event: Secrets from Celebrity Chefs. We are looking forward to this year’s event and of course eating, drinking and attending wine seminars and cooking demos. There is something for everyone to enjoy and indulge in. Hope to see you there!

a small sampling of what we indulged in last year...

Taylor Thursday & Zuke’s Giveaway

kitchenrunway — Fri, 03 Aug 2012 00:35:35 +0000

Taylor is posing with her cousin Zoey. These two will do anything for a treat!

Taylor is turning 5 on Friday, August 3rd and to celebrate her birthday we wanted to share a wonderful giveaway with you and your pup. Have you heard of Zuke’s? It’s a dog treat company based in Durango, Colorado that stands for quality and believes in creating treats that are healthy and all natural. The founder, Patrick Meiering named the company after his dog, Zuke and a portion of the sales are donated in memory of Zuke to the Dog & Cat Cancer Fund. I love that it’s a company that gives back.

We switched Taylor to grain free dog food years ago. We also give her fish oil and glucosamine daily to help with her coat, skin and joints. Taylor is part Golden Retriever and hip dysplasia common in her breed. We are doing what we can to prolong her life and help her age in a healthy way. I think sometimes we care more about her health than our own.

Taylor is salivating over these treats!

Sometimes it’s difficult to find healthy treats. I would like to say that we only give Taylor carrots and apples for treats, but that’s not always easy when you’re traveling or in a hurry. We were happy to learn that Zuke’s provides a healthier alternative to traditional dog treats. It’s wheat, corn and soy free, has no fillers, additives, artificial colors or flavors, no added fat or by-products and these treats are made in the USA. We feel better giving her these treats and she enjoys them very much. I especially like the Hip Action treats that are fortified with 300mg glucosamine and chondroitin. Taylor loves the chicken flavor Hip Actions which also has antioxidants and the Wild Rabbit Mini Naturals. These little treats are the perfect size for training. She drools for the rabbit mini naturals! Zuke’s has a variety of natural treats that are great for active dogs. They also have a product line for cats too.

Even Zoey the Golden Doodle can't resist licking her chops in anticipation of these treats!

Zuke’s sent Taylor a box full of Mini Naturals and Hip Action treats. They must have read Taylor’s mind because they sent her all of her favorite flavors: salmon, chicken, peanut butter, wild rabbit and beef. It’s every dog’s dream menu! To celebrate Taylor’s 5th birthday Zuke’s is giving away the same treats that Taylor received to one lucky reader. This giveaway is valued at over $50.00 and consist of four (4) 6 oz. bags of Mini Naturals (salmon, chicken, peanut butter and wild rabbit formula) and three (3) 6 oz. bags of Hip Action (chicken, peanut butter and beef formula). Both of these lines are moist dog treats. Zuke’s products are available online and certain stores across the country.

Here’s how to enter to win the Zuke’s Dog Treats: Congratulations Debbie in WI!! Thank you everyone for entering!

Leave a comment telling us what is your dog’s favorite birthday treat.

Bonus Entries:

“Like” Kitchen Runway on Facebook
Follow Kitchen Runway on Twitter
“Like” Z uke’s Performance Pet Nutrition
Follow Zuke’s on Twitter
Tweet this giveaway: “Win Zuke’s all natural healthy dog treats from @kitchenrunway & @zukespets http://tinyurl.com/c844mn8 #giveaway”

The Details:

This giveaway is open to US residents only. (sorry international readers…) ~~The giveaway will end on Thursday, August 9th, 2012 at 11:59 pm PST~~. The winner will be randomly drawn and will be notified by the email that they provide on the comment. If the winner does not claim their prize by 11:59 pm PST by August 12, 2012, another winner will be chosen and the prize will be forfeited.

Disclaimer: I was sent a complimentary box of Zuke’s treats. One random winner will also receive the same. No compensation was received for this post or review. Affiliated links are included in the post. The opinions are my own.