Homemade Organic Medium Chunky Tomato Salsa

Here’s What You’ll Need:

  • 1 cup 1/2″ diced fresh organic tomatoes
  • 1 cup 1/2″ diced organic yellow onion
  • 2-3 organic garlic cloves, finely minced
  • 1 cup unchlorinated and unfluoridated water
  • 3 Tbsp. jarred organic tomato paste
  • 1/2 cup 1/2″ diced organic green bell peppers
  • 2 Tbsp. Homemade Organic Pickled Jalapeno brine
  • 1 Tbsp. organic 100% lemon juice
  • 1 tsp. Real Salt
  • 2 tsp. organic cane sugar
  • 1/2 tsp. organic red chili pepper powder
  • 1/16 tsp. organic cayenne pepper (optional)

Here’s How I do it:

  1. Add all ingredients to a 2 quart sauce pot; Bring to a boil.
  2. Reduce the heat and allow to simmer for 40 to 45 minutes, stirring occasionally.
  3. Place salsa into a glass jar with a tight fitting lid and keep in the refrigerator.
  4. This recipe makes 2 cups of salsa.
  5. Enjoy!

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 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 Banana, Peanut Butter and Maple Overnight Oats

This is a great on-the-go breakfast when placed into a wide mouth pint Mason jar secured with a lid.

Here’s What You’ll Need:

Here’s How I do it:

  1. Combine all ingredients into a wide mouth pint Mason jar; Stir until well combined.
  2. Cover the jar with a tight fitting lid.
  3. Refrigerate overnight.
  4. Enjoy!

Homemade Organic Tropical Delight Jello

Here’s What You’ll Need:

  • 1 recipe Homemade Organic Vanilla Cream Jello (do not make ahead)
  • 3 Tbsp grass-fed organic beef gelatin
  • 1 cup cold sparkling mineral water (such as Mountain Valley)
  • 1 cup raw organic pineapple juice
  • 1/4 cup organic cane sugar (optional)
  • 1 organic banana, sliced
  • 1/4 cup diced mango (frozen or fresh)
  • 3-4 organic strawberries, sliced

Here’s How I do it:

  • Prepare the Homemade Organic Vanilla Cream Jello and place into a 6 cup mold/dish, or individual molds; Chill until half-set, approximately 30 to 36 minutes (it will take less time for individual molds).
  • Warm the pineapple juice with the mango pieces to just under boiling; Strain the mango pieces and set aside.
  • Mix the cold sparkling water with the gelatin and allow to stand for 5 minutes.
  • Transfer the gelatin mixture to a small mixing bowl; Add the sugar and pineapple juice, stirring until well blended.
  • Arrange the fruit pieces on top of the half-set vanilla jello.
  • Pour the pineapple jello mixture on top.
  • Place jello into the fridge and chill for at least 4 hours.
  • Enjoy!

 

Homemade Organic Vanilla Cream Jello

Here’s What You’ll Need:

Here’s How I do it:

  1. Combine the gelatin and water in a wide-mouth pint Mason jar; Stir until well combined and allow to stand for 5 minutes.
  2. Place the gelatin in the bottom of a 3 cup mold/dish, or you can place it into individual molds.
  3. Sprinkle the sugar on top of the gelatin, add the heavy cream, vanilla extract and hot water; Stir until well combined and there are no lumps.
  4. Refrigerate for 2-4 hours, or until set.
  5. Enjoy!

Homemade Organic Ricotta Cheese and Sweet Whey

Here’s What You’ll Need:

  • 1 gallon grass-fed organic whole milk with cream-on-top (or add grass-fed organic heavy cream)
  • 1/4 cup organic distilled white vinegar
  • 1/4 cup organic champagne vinegar (or add 1/4 cup organic distilled white vinegar to make 1/2 cup)
  • 1 Tbsp. Real Salt

Here’s How I do it:

  1. Heat the milk over medium heat until it reaches 180° Fahrenheit, this takes approximately 45 minutes, stirring occasionally.  (I recommend doing other kitchen tasks while waiting on the milk to heat.)
  2. Take the milk off of the heat, then add the vinegar; Allow it to stand for 1 minute to curdle.
  3. Strain the mixture through a cheesecloth lined sieve for about 1 hour, longer if you want your cheese drier.
  4. Do NOT toss the liquid, that’s sweet whey!  This recipe makes approximately 14 cups of whey and 3 cups of ricotta cheese.
  5. Both the cheese and whey can be frozen.  I chose to freeze the ricotta in three 1-cup glass Mason jars and the whey in pint glass Mason jars, both with tight-fitting lids.
  6. Enjoy!