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 Hamburger Helper Ultimate Creamy Stroganoff

Here’s What You’ll Need:

  • 1 lb. grass-fed organic ground beef; OR 1 pint Homemade Organic Freezer Ground Beef Mix
  • 1 Tbsp. organic home rendered tallow (rendered beef fat)
  • 1/4 cup diced organic tomatoes
  • 1/2 cup diced organic yellow onion
  • 1 cup sliced organic mushrooms
  • 1/4 cup diced organic green bell pepper (optional)
  • 2-3 organic garlic cloves, minced
  • 3/4 cups Homemade Organic Beef Stock
  • 1/2 cup Homemade Organic Mushroom Stock; OR Homemade Organic Vegetable Stock
  • 1-1/2 cups grass-fed organic whole milk
  • 1/4 cup Homemade Organic Sweet Whey (not powdered)
  • 1/2 cup organic sour cream
  • 1/4 cup organic heavy cream
  • 3 cups wide organic egg noodles
  • 2 tsp. Real Salt
  • 1 tsp. organic dried parsley flakes
  • 1 tsp. Homemade Organic Ground Beef Seasoning, optional
  • 1/2 tsp. freshly ground organic peppercorn blend
  • 1-1/2 tsp. organic Nama Shoyu (soy sauce)
  • 1-1/2 tsp. organic Worcestershire sauce (optional; Annie’s recommended)

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes, (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 garlic along with the tallow.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef and tallow in a saucepan until halfway done.
  3. Add the tomatoes, onions (and bell pepper, if using) then saute with the ground beef for 5 minutes; Add the garlic and saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, mushroom or vegetable stock, whey, heavy cream and milk.
  5. Add the wide egg noodles and stir well
  6. Mix in the parsley flakes, tarragon (if using), salt and pepper.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the soy sauce, Worcestershire sauce, and sour cream while allowing them to melt into the dish.
  9. Enjoy!

 

Homemade Organic Italian Sausage Lasagna Sauce

Here’s What You’ll Need

  • 2 cups cooked Homemade Organic Italian Sausage
  • 24 oz. organic crushed tomatoes
  • 1/2 cup organic minced yellow onion
  • 3-4 organic garlic cloves, minced
  • 3 – 4 Tbsp. organic tomato paste
  • 3 cups Homemade Organic Pork Stock, Homemade Organic Beef Stock or Homemade Organic Chicken Stock
  • 1 Tbsp. organic brown sugar
  • 4-1/2 Tbsp. minced organic fresh basil OR 1-1/2 tsp. organic dried basil
  • 1/2 tsp. organic fennel seeds
  • 2 tsp. organic Italian seasoning
  • 2 tsp. Real Salt
  • 1/4 tsp. organic freshly ground peppercorn blend
  • 4 Tbsp. finely minced organic fresh Italian flat-leaf parsley stems OR 1 Tbsp. plus 1 tsp. organic dried parsley flakes
  • home rendered tallow or home rendered lard, for sauteing

Here’s How I do it:

  1. Warm a stock pot over medium-high heat.
  2. [Optional Step]  If you are making the sausage in the same pot you are making this sauce, no additional lard or tallow should be necessary.  Just remove all of the sausage before going to step 4.]
  3. Place the tallow or lard in the pot and allow it to get warm and bubbly.
  4. Place the onion, and garlic in the pot and allow to saute for 2-3 minutes.
  5. Stir in crushed tomatoes, tomato paste, and stock.
  6. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tablespoons parsley; Stir until well blended.
  7. Add the Italian sausage and bring to a boil.
  8. Reduce heat and simmer, covered, for about 1 1/2 hours, stirring occasionally.  (You want this sauce to be thick and chunky so that it doesn’t make the lasagna soggy.)
  9. Enjoy!