Hearty Tuna Salad: Canned tuna is something I always like to have on hand. It has many uses and can easily be added to many dishes. Great for serving up when you’ve got unexpected guests, our Hearty Tuna Salad will ensure they come knocking again!
Ingredients: 1 can of chunk light tuna in water 1 can (400g) of Fagioli Bianchi di Spagna 1 small tomato (cut in chunks) 1 small Avocado (cut in chunks) 1 tsp of dried thyme 1 tbsp of lemon juice 1 tsp of Olive Oil ½ tsp of Dijon mustard ¼ tsp of hot chili flakes
Method: Drain the tuna and add it to a mixing bowl with all of the other ingredients (I conserve the tuna juice and serve it to the cats as a treat!). Mix well. Serve with dill pickles and toast.
Looking for a special Thanksgiving treat for your cat? Or maybe a little Holiday gift that lets them know how much you love them? Try our homemade Catmas cookies! They can be prepared and frozen to have on hand all year! It’s the purrfect gift!
Ingredients: 1 can of sodium free tuna in water. ½ cup of all purpose flour 1 egg 2 tbsp of tuna juice or water
Method: Preheat the oven to 425 degrees (F). Drain the tuna and conserve 2 tbsp of the liquid from the can (we let Oreo drink what was left). In a mixing bowl, add the flour, tuna and egg. Mix well until the contents become crumbly. Transfer to a food processor. Add the 2 tbsp of tuna juice (or water) and pulse until a dough forms (it will look similar to a pizza dough). If the dough is sticky, add a bit of extra flour. Roll the dough out onto a surface that is lightly dusted with flour. The dough should be pretty thin (about 1/8 th of an inch). Using a small cookie cutter (we fashioned one out of cardboard and foil in a triangular shape to mimic a Christmas tree). Cut out as many cookies as you can from the dough and place them onto a greased cookie sheet. Bake in the oven for 1 minute on each side (these cookies are very small so they cook super fast). Let cool and serve 😋
Notes: Instead of using a cookie cutter, you can roll the dough into cylinders about the diameter of a dime. Put the rolls in the freezer for 10 minutes and then cut 1/8 of an inch cookies. Use the same cooking method. Any leftover dough can be rolled into cylinders and frozen for future use 💚
When I was a kid, my mom would make these chocolate toffee bars for us every Halloween. While the trick-or-treaters stuffed their faces with candy, we enjoyed these gooey caramel chocolate squares. To this day they are my absolute favorite Halloween treats!
Chocolate Toffee Squares: Every once in a while it’s nice to treat yourself to a wonderfully rich dessert! We’ve got one that will definitely satisfy your sweet tooth and is perfect for that “pat on the back” after a hard day’s work!
Ingredients: 2 1/3 cups all-purpose flour 2/3 cup light brown sugar ¾ cup butter or margarine 1 egg, slightly beaten 1 cup of HERSHEY’S Chipits Dark Chocolate Chunks 1 cup of Hershey’s Chipits Milk Chocolate Chunks 1 can sweetened condensed milk (not evaporated milk) 1 1/3 cups CHIPITS SKOR Toffee Bits
Method: Preheat oven to 350°F. Grease 13 x 9 x 2 inch baking pan. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-½ cups chocolate chips and set aside 1-½ cups of the mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Remove from oven and pour sweetened condensed milk evenly over hot crust; set aside ¼ cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining ½ cup chips over top. Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool and cut into bars.
For more Kitty Chef recipes like this one, check out our cookbook “The Kitty Chef: Easy Family Recipes” available via: www.theoreocat.com
I’ve been feeling a little under the weather the past few days and nothing helps you to get over the flu like a hot bowl of chicken soup! With the cold air coming and flu season in full swing, our chunky chicken soup is the purrfect warm hug at the end of the day!
Ingredients: 8 chicken legs (skin on) 6 medium size carrots (cut in chunks) 3 celery stalks (cut in chunks) 1 onion (cut in half) 10 cups of water 1 bunch of Rosemary 3 cups of prepared chicken or vegetable stock Salt and pepper to taste
Method: In a large pot, place the chicken legs in the bottom and pile over the carrots and celery. Add the water and the onion. Bring to a boil, cover and let simmer for 45 minutes. Remove the chicken legs from the pot and let cool. Once cooled, remove the skin and take the meat off the bone. Return th emat to the pot and add the chicken or vegetable stock. Bring to a boil and let cook for an additional 15 minutes. Serve as is or with noodles or rice.
For more easy recipes like this one you can pick up a copy of Oreo’s cookbook “The Kitty Chef: Easy Family Recipes” available viaAmazon.
*Recipe for human consumption only music by E’s Jammy Jams
Classic Meat Sauce One of my fondest childhood memories was having a big family pasta meal at my grandparent’s house on Sunday afternoon. The whole family would gather around the table. Aunt’s, uncles, cousins, mom and dad’s, siblings and of course, grandparents. My grandma made the best spaghetti sauce. To this day it’s one of those things that always comforts me with both taste and memories! Things don’t need to be complicated to be amazing!
Ingredients: 2 tbsp of Olive Oil 1/12 cups of chopped leeks 2 cans (2x 796 ml)of diced tomatoes (without salt or spices) 1 can (796 ml) of crushed tomatoes (without salt or spices) ½ cup of water ½ cup of white wine 1 celery stalk (cut in half) 2 carrots (cut in half) 2 pepperoni sausages (cut in half) 1 side of pork ribs (halved) 300 g of ground pork 2 sprigs of rosemary 2 cloves of garlic 1 hot pepper
Method: In a large pot, add the olive oil, leeks, carrots, celery, pepperoni, pork ribs, rosemary, garlic, hot pepper, ground pork, cans of tomatoes, water and white wine. Stir and set to high heat. Bring to a boil, turn the heat to low, cover and let simmer for 1.5 – 2 hours (or until the meat from the pork ribs falls off the bone). Serve with your favorite pasta. 🍝
Bruschetta: September always brings an abundance of tomatoes in the garden. There is nothing better than fresh Bruschetta packed with freshly grown ingredients. Bruschetta can be served as is on toasted bread, as a salsa with chips or even piled on top of your favorite pasta or pizza!
Ingredients: 1 large onion (roughly 2 cups diced) 2 cups of fresh cubed tomatoes 2 sprigs of fresh rosemary 4 tbsp of Olive Oil 4 cloves of garlic (chopped in sliced) The juice of half a lemon salt and pepper to taste
Method: In a large pan, add two tablespoons of olive oil. Once heated, add the onion and garlic. Cook the onion and garlic on medium to low heat for about 10 minutes, stirring as needed. Add the rosemary and mix well. Add the mixture to the food processor. Add the 4 cups of cubed tomatoes, 2 tbsp of Olive Oil, lemon juice, salt and pepper. Pulse a few times until the mixture has a slightly chunky texture. Serve on your favorite bread.
No birthday is complete without a little cake! Oreo gets spoiled with our Tiny Tuna Cakes, purrfect for sharing!
Recipe: 1 can of low sodium flaked *tuna in water ¼ cup of all purpose flour ¼ cup of grated cheddar cheese 1 egg Olive Oil (or you can use a non-stick cooking spray)
Method: (Makes about 10 mini muffins) Preheat the oven to 350 degrees (F). Drain the tuna and add it to a mixing bowl with the flour, cheese and egg. Mix well. Using a mini muffin tin, grease 10 of the muffin cups with Olive Oil (or a non stick cooking spray). Fill the greased cups evenly with the mixture. Bake in the oven for 18 – 20 minutes. Let cool, top with your cat’s favorite kitty treat and serve!
These are also perfectly fine for human consumption! Just omit the kitty treat topping!
*note: Always check the ingredients on the can of tuna to be sure they do not include soy or other preservatives. Only purchase tuna with the ingredients: tuna, water, salt (and nothing else!)
This recipe and others available in Oreo’s cookbook. Music by E’s Jammy Jams
Bacon, Cheese & Rosemary bread: Who does not love the smell of fresh baked bread? Add a little bacon, cheese and rosemary and you’ve got a timeless classic that needs no extra toppers!
Ingredients: 3 ½ cups (525 g) unbleached all-purpose flour 1 ½ tsp salt ½ tsp instant dry yeast 1 ¾ cups (430 ml) cold water 3 cups (300 g) grated sharp cheddar cheese ¾ lb (340 g) chopped bacon, cooked but not crisp 2 tbsp of fresh rosemary leaves 1 tbsp of bacon grease
Method: In a large bowl, whisk together the flour, salt and yeast. Add the water. Mix with a fork until moistened but not completely smooth. Stir in the cheese and bacon. Cover with plastic wrap and let rest for 8 to 12 hours at room temperature. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Punch down the dough in the bowl, add the bacon grease and fold the dough onto itself about 6 times or until the cheese, bacon and rosemary are evenly distributed. Form the dough into a loaf shape and place in the middle of the baking sheet. Bake for 1 hour. Let cool on a wire rack for 15 minutes. Enjoy!
For more easy recipes like this one, check out Oreo’s cookbook “The Kitty Chef: Easy Family Recipes” available worldwide through amazon: http://bit.ly/KittyCH
Sautéed Pepper and Onion Tapenade: Tapenade is a Provençal dish traditionally consisting of puréed or finely-chopped olives, olive oil and capers. Popular in the south of France, Tapenade is generally is eaten as an hors d’œuvre spread on bread. We’ve added some freshness from the garden to our version of this classic French dish.
Ingredients: 1 can (398 ml) of pitted green olives 1 can (398 ml) of pitted black olives 2 green peppers 1 onion 2 cloves of garlic 4 tbsp of Olive Oil 1 hot pepper Fresh Oregano leaves
Method: Cut up the peppers and onions. In a large pan, add the olive oil and allow to heat. Sautée the peppers and onions until browned (about 10 minuted), add the oregano leaves and mix well. In a food processor, add the olives and the sautéed mixture. Pulse until you reach desired texture (should be that of a chunky spread). Serve as a spread with fresh bread.
Fennel Salad: Fennel is part of the carrot family and is indigenous to the shores of the Mediterranean. It is an aromatic herb with many culinary and medicinal uses. It has a mild licorice flavor and can be used in a variety of salads and soups. Fresh fennel salad not only has many health benefits but also packs a whole lot of taste!
Ingredients: 1 fennel bulb, sliced thin 1 orange ½ cup of Greek black olives 2 tbsp of Olive Oil 1 tbsp of red wine vinegar Fresh basil leaves (sliced) ½ cup of Feta cheese (crumbled) salt and pepper to taste
Method: Cut the orange in half, juice half the orange and set aside. In a large bowl, add the thinly sliced fennel, drizzle with the olive oil and fresh squeezed orange juice. Cut the other half of the orange into slices and then quarters. Add the orange slices, olives, basil, salt and pepper and feta cheese to the bowl. Mix well and add the tablespoon of wine vinegar. Serve as is or as a side dish with grilled meats or fish.
~ Do you appreciate our cooking videos? You can help support us for as low as $1 with the virtual tip jar.