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 Hamburger Helper Classic Cheesy Jambalaya

Here’s What You’ll Need:

Here’s How I do it:

  1.  If using Homemade Organic Freezer Ground Beef Mix, Homemade Organic Freezer Ground Pork Mix, or Homemade Organic Freezer Ground Chicken Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen meat mix, bell pepper, celery (if using), tomatoes and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic and jalapenos.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the meat in a saucepan until halfway done.
  3. Add the bell peppers, tomatoes and onions to the skillet then saute with the ground meat for 5 minutes; Add the garlic and jalapenos then saute until the meat is fully cooked and the onions are clear.
  4. Pour in the chicken stock, shrimp stock, whey and milk.
  5. Add the brown rice and stir well.
  6. Stir in the salt, Homemade Organic Cajun Dry Rub, paprika and turmeric until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the pasta or rice is fully cooked, approximately 40-45 minutes for rice and 16-22 minutes for pasta.
  8. While cooking, remove lid and stir occasionally, replacing the lid afterwards.
  9. Enjoy!

 

 

Homemade Organic Chicken Helper BOLD Cajun Chicken

This recipe has been adapted to use ground chicken instead of raw cubed chicken.

Here’s What You’ll Need:

  • 1-1/2 cups organic brown rice
  • 1 Tbsp. home rendered schmaltz; OR organic pasture butter
  • 1 lb. pastured ground chicken; OR 1 pint Homemade Organic Freezer Ground Chicken Mix
  • 1-1/2 cups PLUS 1/2 cup (divided) Homemade Organic Chicken Stock
  • 1-1/2 cups PLUS 1/2 cup (divided) Homemade Organic Vegetable Stock
  • 1/2 cup diced organic yellow onion
  • 1/2 cup diced organic red bell peppers
  • 1/2 cup diced organic green bell peppers
  • 1/2 cup sliced organic celery (optional)
  • 2-3 organic garlic cloves, minced
  • 2 tsp. Homemade Organic Cajun Dry Rub
  • 2 tsp. Real Salt
  • 1 tsp. organic chili pepper powder
  • 1 tsp. organic paprika
  • 1/4 – 1/2 tsp. organic cayenne pepper (to taste)
  • 1 Tbsp. organic Nama Shoyu
  • Garnish: sliced organic green onions (optional)

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, 1 Tbsp. home rendered schmaltz/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 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen chicken mix, onion, bell pepper and celery (if using). 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 4.
  3. Saute the ground chicken in a saucepan until halfway done.
  4. Add the onion, bell pepper, celery (if using) and garlic; Saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  5. Add the chicken stock and vegetable stock; Stir well.
  6. Add the Cajun seasoning, paprika, chili pepper powder and salt; Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked, approximately 40-45  minutes.
  8. Mix the fully cooked brown rice into the skillet.
  9. Pour the Nama Shoyu into the skillet and stir to combine.
  10. Garnish with fresh sliced organic green onions, if desired.
  11. Enjoy!

 

Homemade Organic Marinated Steak Taco Salad

This is a recipe that I came up with to make taco salad a bit more fancy.

Here’s What You’ll Need:

Here’s How I do it:

  1.  Cube the steak and place it into a glass jar with a tight-fitting lid.
  2. Pour in the marinade and shake well.  Add some water or more oil if it doesn’t cover the beef.
  3. Marinate for at least 2 hours or overnight.
  4. Soak the beans overnight to prepare, if not all ready prepared.
  5. Prepare the rice 1 hour before you expect to eat the salad.
  6. Over medium high heat, cook the cubed beef until browned on all sides.
  7. Add the corn (if frozen) and allow to warm up.
  8. Cut the lettuce into strips.
  9. Put the cooked rice onto the lettuce.
  10. Add the beef and corn mixture.
  11. Add bell peppers or sweet peppers and tomatoes to the salad.
  12. Top with dressing, cheese and pickled jalapenos (if using).
  13. Enjoy!

Organic Homemade Jalapeno Cheddar Chicken Hot Pockets

I am really excited about this one.  It’s one of my favorite Hot Pockets to make.

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the dough and cheese sauce, if they’re not all ready prepared.
  2. Preheat the oven to 350° F.
  3. Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  4. Cut the dough into 6 pieces.
  5. Form each piece into a small ball.
  6. Roll each ball into a square that’s large enough for two pockets.
  7. Cut the dough in half.
  8. Prepare the sauce:  Saute the onions, bell peppers and jalapenos for approximately 5 minutes, or until soft. Add the chicken  and the cheese sauce to the mixture.  (You can add the Homemade Organic Chicken Stock if the sauce is too thick.  Remember, the sauce will thicken as it cools.)
  9. Place 1- 2 Tbsp. sauce mixture on the bottom of one half of the pocket.
  10. Using either water or more sauce, wet the edges of the dough.
  11. Fold the pocket in half.
  12. Using the prongs of a fork, press down on the dough around the edges to form a seal.
  13. Scramble the egg, if using a whole one, or stir the egg white.
  14. Brush the egg onto the top of the pastry.
  15. Poke holes into the pastry with the fork.
  16. Place the pastry onto the baking pan.
  17. Repeat steps 9 – 16 until all pastries are completed.
  18. Bake at 350° F for 25 – 30 minutes or until they are lightly golden brown on top.
  19. Enjoy!

Homemade Organic Supreme Chicken Pizza Hot Pockets

This is something I hadn’t had in quite some time before I decided to try making them from scratch.  They turned out really good and are easy to freeze for eating later.  I recommend thawing the pocket completely before placing in the oven to reheat.

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the dough and pizza sauce, if they’re not all ready prepared.
  2. Preheat the oven to 350° F.
  3. Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  4. Cut the dough into 6 pieces.
  5. Form each piece into a small ball.
  6. Roll each ball into a square that’s large enough for two pockets.
  7. Cut the dough in half.
  8. Place 1 Tbsp. pizza sauce on the bottom of the pocket.
  9. Add the chicken, bell peppers, onion, broccoli and cheese to the pocket.
  10. Using either water or more sauce, wet the edges of the dough.
  11. Fold the pocket in half.
  12. Using the prongs of a fork, press down on the dough around the edges to form a seal.
  13. Scramble the egg, if using a whole one, or stir the egg white.
  14. Brush the egg onto the top of the pastry.
  15. Poke holes into the pastry with the fork.
  16. Place the pastry onto the baking pan.
  17. Repeat steps 6 – 16 until all pastries are completed.
  18. Bake at 350° F for 25 – 30 minutes or until they are lightly golden brown on top.
  19. Enjoy!

Homemade Organic Southwestern Chicken Stuffed Bell Peppers

This was scrumptious.  I couldn’t find a recipe that I wanted to make, so I came up with this one instead.

Here’s What You’ll Need:

  • 4 – 6 organic bell peppers, any color
  • 1 cup cubed or shredded Homemade Organic Chicken Roast
  • 1 cup cooked organic brown rice
  • 1/2 cup organic yellow onion, diced
  • 4 organic garlic cloves, minced
  • 1 cup organic black beans, prepared
  • 1 medium organic tomato, diced
  • 1 cup organic frozen corn
  • 1 cup chicken aspic (gelatin) or Homemade Chicken Stock  (You may need to thicken the sauce with roux if you use stock.)
  • 1 tsp. Homemade Organic Taco Seasoning
  • 1 tsp. dried organic cilantro
  • 1/2 tsp. organic chipotle powder
  • 1 Tbsp. schmaltz (rendered chicken fat)
  • Real Salt, if needed
  • organic freshly ground peppercorn blend, if needed.
  • 1/2 cup organic cheddar cheese, shredded (optional)

Here’s How I do it:

  1. Prepare the brown rice [Cook it in two cups of Homemade Chicken Stock or Homemade Vegetable Stock, schmaltz or pasture butter and a tsp. of Real Salt, bring to a boil, reduce heat, cover and simmer for 1 hour.]
  2. Preheat the oven to 350° Fahrenheit.
  3. Use some additional schmaltz to grease a stainless-steel cookie sheet without any type of coating on it.
  4. Place schmaltz into a large skillet over medium-high heat.
  5. Add onion to the skillet and saute for 5 minutes.
  6. Add garlic to the skillet and saute for 1-2 minutes, until fragrant.
  7. Place the chicken aspic into the pan and allow to liquefy.
  8. Add the corn, and tomato and bring to a boil.
  9. Stir in the seasonings: chipotle, cilantro, salt and pepper and mix well.
  10. Add the chicken, cooked rice and prepared black beans to the mixture.
  11. Cook until heated through, about 8 to 10 minutes, then take off the heat.
  12. Cut each bell pepper in half lengthwise.
  13. Scoop the mixture and place into each bell pepper half.
  14. Place the filled bell pepper halves onto the cookie sheet.
  15. Bake in the oven at 350° Fahrenheit for 20 to 25 minutes.
  16. Sprinkle the cheese, if using, on top of the peppers when they come out of the oven.
  17. Allow the cheese to melt before serving, approximately 5 minutes.
  18. Enjoy!