Homemade Organic Chicken Nuggets Parmesian

I have adapted this recipe from Rachael Ray.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Bring 2 quarts of water to a boil; Add 1 tsp. of salt and the noodles and cook until al dente, approximately 8 to 13 minutes.
  3. Place the pouch containing the nuggets on a baking sheet and put into the oven; Heat for 15-20 minutes, or until warmed through.
  4. Prepare the Homemade Organic Pomodoro Sauce, if not all ready done; If it is made, warm it up.

To Serve:

  1. Place the noodles on a plate with some of the Pomodoro sauce on top.
  2. To the side of the noodles, place some nuggets with Pomodoro sauce on top.
  3. Sprinkle the pasta and nuggets with the mozzarella or provolone and Parmigiano Reggiano cheeses.
  4. Garnish with fresh organic parsley, if desired.
  5. Serve with your favorite vegetable side dish or salad.
  6. Enjoy!

 

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Homemade Organic Amazing Buffalo Chicken Dip

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/2 cup chicken stock into a deep frying pan with lid; Add the frozen chicken mix, celery and onions.  Simmer for 15 minutes over medium heat, covered. Break up the frozen chunks into smaller pieces, add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  2. In a deep frying pan, heat the butter until warm and bubbly; Saute the onions, celery and garlic until softened, approximately 5 minutes.
  3. Add the hot sauce, dill, parsley, paprika, then stir until well combined.
  4. Stir in the shredded chicken (if using), cream cheese and blue cheese; Cook until cheeses are melted and the dip thickens.
  5. Place into a warming slow cooker, or dip server; Serve warm.
  6. Enjoy!

Homemade Organic Hamburger Helper Spaghetti

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, bell pepper (if using) and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the tomatoes, mushrooms (if using), and garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done.
  3. Add the bell pepper (if using) and onions, then saute with the ground beef for 5 minutes; Add the tomatoes, mushrooms (if using), and garlic, then saute until the beef is brown and the onions are clear.
  4. Pour in the beef/pork/chicken stock, vegetable stock, whey and tomato paste.
  5. Stir in the basil, Itaian seasoning, Real Salt, cane sugar paprika, and turmeric until well blended.
  6. Carefully add the broken spaghetti noodles; Make sure they are covered with liquid.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes, stirring occasionally.
  8. Garnish with grated organic Parmigiano Reggiano cheese and/or sprigs of organic fresh parsley, if desired.
  9. Enjoy!

Homemade Organic Baked Chicken Nuggets with Herbs and Parmigiano

The seasoning blend is from Rachael Ray and it’s delicious; I adapted her recipe to make it organic and baked instead of pan-fried.

Here’s What You’ll Need:

For the breading:

  • 2 cups Homemade Organic Herbed Breadcrumbs
  • 1 cup freshly-grated organic Parmegiano Reggiano cheese
  • 1 Tbsp. organic dried thyme; OR 6 sprigs or stems fresh organic thyme leaves, stripped and chopped, 2 to 3 tablespoons
  • 1 Tbsp. organic dried rosemary; OR 6 sprigs fresh organic rosemary leaves, finely chopped, 3 tablespoons
  • 2 Tbsp. organic dried parsley flakes; OR 2 handfuls chopped organic flat-leaf parsley leaves
  • 1 tsp. organic granulated garlic; OR 4 organic garlic cloves, finely chopped
  • 1 teaspoon organic crushed red pepper flakes

For the nuggets:

  • 3 cups unchlorinated and unfluoridated water
  • 2 Tbsp. Real Salt
  • 6 organic pastured chicken breasts, skinned and boned
  • breading mix (see above)
  • 1 cup [1 stick] organic pasture butter
  • 1/2 cup organic schmaltz (or additional organic pasture butter)
  • Real Salt, to season chicken
  • freshly ground organic peppercorn blend, to season chicken
  • 1 cup organic unbleached white flour

Here’s How I do it:

  1. Preheat the oven to 450° Fahrenheit.
  2. Cut the chicken breasts into 1″ squares and place into a medium stainless-steel bowl with the water and 2 Tbsp. Real Salt; Allow to soak in the brine for 30 minutes to an hour, then pat dry before setting aside.
  3. Warm the butter in a small saucepan over medium heat; keep it on low to stay liquefied.
  4. Season chicken tenders with pepper; Wash hands thoroughly in warm-hot water.
  5. Place flour in a shallow dish.
  6. Keep the melted butter in the saucepan and use it as your second dish.
  7. In a third dish, combine the breading ingredients.
  8. Coat chicken in flour, then in the melted butter, then in the breading mixture.
  9. Place the nuggets onto a cookie sheet;  Wash hands thoroughly in warm-hot water.
  10. Bake the nuggets for 5-6 minutes; Flip the nuggets and bake for 5-6 more minutes, or until golden brown on each side.
  11. Wrap 20-25 nuggets in unbleached parchment paper, then once again in aluminum foil.  Write the date you made them on the foil in permanent marker and freeze for up to 3 months.
  12. Enjoy!

Homemade Organic Chicken Helper Ultimate Creamy Carbonara

I have modified this recipe to use ground chicken instead of cubed raw chicken.

Here’s What You’ll Need:

Here’s How I do it:

  1. In a deep frying pan, with lid, fry the bacon pieces until crispy.
  2. Remove the bacon from the heat, dice small, and set aside; Reserve bacon grease for another use, keeping 1 Tbsp. in the pan.  If not using the ground chicken mix, proceed to step 4.
  3. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into the same frying pan used for the bacon; Add the frozen chicken mix, onion and carrots. Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces; Cover and simmer for an additional 5 minutes.  Proceed with step 6.
  4. Saute the chicken in the frying pan used for the bacon until halfway done.
  5. Add the onion, carrots and garlic and saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  6. Add the chicken stock, vegetable stock, whey, heavy cream and milk; Stir well.
  7. Mix the unbroken spaghetti into the skillet.
  8. Add the parsley flakes, turmeric, salt, pepper, roasted garlic, and liquid smoke; Stir well.
  9. Slowly bring the mixture to a boil then simmer, covered, until the pasta is fully cooked, approximately 16-22 minutes.
  10. Add the cheddar, ricotta and Parmigiano cheeses and allow them to melt into the dish.
  11. Enjoy!

Homemade Organic Dairyland Confetti Chicken Casserole

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. If using Homemade Organic Freezer Ground Chicken Mix: Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen chicken mix, carrots, celery and onion. Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Cover and simmer for an additional 5 minutes.  While the chicken mix is thawing, proceed with step 4.
  3. In a saucepan, combine carrots, onion, celery and chicken stock; Simmer for 20 minutes.
  4. Meanwhile, in a 3-quart casserole dish, mix shredded chicken/thawed chicken mix, soup, sour cream, mushrooms, Worcestershire sauce, salt and pepper; Add simmered vegetables along with the liquid into the casserole dish; Mix well.
  5. Prepare the Homemade Organic Confetti Topping.
  6. Drop the topping by the tablespoonful onto the chicken mixture.
  7. Bake in an oven preheated to 350° Fahrenheit for 40 to 45 minutes.
  8. Sprinkle with cheese and return to oven until melted, approximately 2-3 minutes.
  9. Enjoy!

Homemade Organic Chicken Helper BOLD Chipotle Chicken Enchilada

I have adapted this to use ground chicken instead of cubed raw chicken.

Here’s What You’ll Need:

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, 1 Tbsp. organic pasture butter, 1 tsp. Real Salt,1-1/2 cups of vegetable stock and 1-1/2 cups of beef stock into a 1 quart saucepan with lid; Cover, bring to a boil then immediately reduce the heat and simmer on low for 45 minutes.
  2. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen chicken mix, onions, bell pepper and diced tomatoes.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the chicken in a saucepan until halfway done.
  4. Add the onions, bell pepper, diced tomatoes and garlic and saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  5. Add the remaining chicken stock and vegetable stock, along with the tomato paste and milk; Stir well.
  6. Stir in the Homemade Organic Southwest Chipotle Seasoning, remaining salt, parsley flakes, paprika, chipotle pepper, chili pepper powder, and crushed rosemary.
  7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked.
  8. Mix in the cooked rice, cheddar cheese, ricotta cheese and sour cream until well combined.
  9. Top with more sour cream, shredded cheddar cheese and green onions, if desired.
  10. Enjoy!