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 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!

 

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 Shortcut Coronado Chicken

Here’s What You’ll Need:

Here’s How I do it:

  1. In a small saucepan combine rice, 2 cups chicken stock, and 2 Tbsp. butter; Cover and bring to a boil.
  2. Meanwhile, in a large skillet combine frozen chicken mix onion and 1/4 cup chicken stock; Cover and cook for 15 minutes over medium heat.
  3. Once boiling, reduce heat on the rice and cook for 40 minutes, or until rice is tender; Take off of heat, fluff with a fork and set aside.
  4. Break up the chunks of chicken, add garlic to pan; Cover and cook for an additional 5 minutes.
  5. Stir in tomato sauce, 1 cup of beer or chicken stock, paprika, chili powder, salt and Worcestershire sauce.
  6. Bring the mixture to a boil; Reduce heat and simmer for about 10 minutes.
  7. Combine flour and sour cream; Stir half of the pan juices into the sour cream; Return sour cream mixture to the pan.
  8. Cook and stir until the mixture is thickened and bubbly; Cook for an additional 2 minutes.
  9. Serve over the brown rice.
  10. Enjoy!

Homemade Organic Chicken Parmigiana

This recipe was adapted by myself from one by Rachel Ray.

Here’s What You’ll Need:

  • 1 quart Homemade Organic Marinara Sauce
  • 4 boneless, skinless organic pastured chicken breasts (6-8 ounces each), rib meat removed
  • Real Salt
  • Organic freshly ground peppercorn blend
  • 1-1/2 cup Homemade Organic Breadcrumbs; *OR use Homemade Organic Seasoned Breadcrumbs and omit the fresh herbs
  • 1/2 cup freshly grated organic Parmigiano Reggiano cheese, plus some for garnish
  • 1 tablespoon organic fresh Italian flat leaf parsley, finely chopped, *OR 1 tsp. dried organic parsley flakes
  • 1 sprig organic fresh organic rosemary, finely chopped; *OR  1 Tbsp. organic dried rosemary
  • 1 tablespoon fresh organic thyme, finely chopped; *OR, 1 tsp. organic dried thyme leaves
  • 1 teaspoon organic granulated onion
  • 1 teaspoon organic granulated garlic
  • 2 teaspoons grated organic lemon zest
  • 1/2 – 1 cup organic unbleached white flour, for dredging
  • 1-2 large organic pasture eggs, beaten  (use one at a time)
  • 1/2 cup organic extra virgin olive oil or home rendered schmaltz for shallow frying
  • A few leaves of fresh organic basil
  • 1 lb. organic linguine noodles

Here’s How I do it:

  1. Cut into the fat, rounded side of each chicken breast to butterfly them open; Cut each breast in half crosswise.
  2. Gently pound them into very thin cutlets and season with salt and pepper on each side.
  3. Combine breadcrumbs with the grated Parmigiano Reggiano, herbs, granulated onion and garlic, and lemon zest.
  4. Line up three dishes to dredge the cutlets; one with flour, one with the egg and one with the herbed breadcrumbs.
  5. Pre-heat the oven to 200°F and place a metal rack on a baking sheet to keep the cutlets warm while preparing them in batches.
  6. Heat a shallow layer of oil or schmaltz(1/8-1/4-inch) in a very large skillet over medium to medium-high heat.
  7. Heat the marinara sauce over medium heat in a small pot.
  8. Bring a large pot of water to a boil with a pinch of salt for the pasta. Cook the pasta to al dente.
  9. While the water is coming to a boil and the pasta cooks, coat the chicken cutlets in flour and shake off the excess; drop them in the egg and drain the excess and then coat them evenly in the breadcrumb mixture.
  10. Saute the cutlets one or two at a time for 3 minutes on each side.
  11. Keep the finished cutlets warm in oven as you finish the rest.
  12. To serve, place a large cutlet on a plate and top with a ladle of sauce, some Parmigiano Reggiano cheese and garnish with a basil leaf.
  13. Enjoy!

Homemade Organic Classic Chicken Pot Pie

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the pastry crust, if you haven’t all ready done so.
  2. Line a 9″ pie plate with one of the crusts;  Trim the crust at the edge of the pie plate.
  3. Preheat the oven to 425° Fahrenheit.
  4. Heat a medium skillet over medium-high heat.
  5. Add the schmaltz and allow to heat until bubbly.
  6. Add the carrots and celery and saute for 5 minutes.
  7. Add the onions and saute for another 3 minutes.
  8. Add the garlic and saute for an additional 2 minutes.
  9. Add the butter and flour to the mixture and stir until well blended.
  10. Pour the stock and chicken into the vegetable mixture.
  11. Bring to a boil.
  12. Once boiling, reduce the heat and simmer until the mixture is thick and bubbly.
  13. Pour the mixture into the pie crust.
  14. Top with the second pie crust; Cut slits into the crust to allow the steam to escape while cooking.
  15. Bake at 425° Fahrenheit for 25-30 minutes, or until the top crust is golden brown and the mixture inside is bubbly.
  16. Enjoy!