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 Fiesta Nacho

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes, bell pepper, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the 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 tomatoes, bell peppers and onions; Saute with the ground beef for 5 minutes; Add the jalapenos and garlic then saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, whey, heavy cream and milk.
  5. Add the fusilli pasta, stir well
  6. Stir in the salt, chili pepper powder, parsley or cilantro flakes. paprika, turmeric and rosemary until well blended.
  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 cheddar, ricotta and Pecorino Romano and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  9. Garnish with sprigs of organic fresh parsley, if desired.
  10. Enjoy!

 

Homemade Organic Creamed Dill Sauce with Parsley

This is an adaption of a Scandinavian dill sauce that I have added seasonings to in order to suit more palates.

Here’s What You’ll Need

  • 3/4 cup plus 1 Tbsp. organic grass-fed heavy cream
  • 3/4 cup plus 1 Tbsp. organic grass-fed whole milk
  • 4-6 sprigs fresh organic dill, stems removed and saved for another use (such as stock)
  • 3 -4 sprigs organic fresh parsley, finely minced
  • 3 Tbsp. organic unbleached white flour
  • 2 Tbsp. organic pasture butter
  • 1/2 tsp. Real Salt
  • 1/2 tsp. freshly ground organic peppercorn blend

Here’s How I do it:

  1. Heat a chef’s saucepan (it has rounded sides) over medium heat.
  2. Add the butter and allow to melt.
  3. Whisk in the flour over the heat until there are no lumps.
  4. Pour in the cream and whisk well.
  5. Add the milk a little at a time.
  6. Simmer the mixture for 5 minutes, stirring continuously.
  7. Fold in the parsley and dill right before serving.
  8. Enjoy!

Homemade Organic Coffee Ice Cream

I have adapted this recipe from Emeril Lagasse.  I have made it synthetic-chemical free, organic and altered the method to make the ice cream without an ice cream maker.

Here’s What You’ll Need:

  • 2 cups [1 pint] grass-fed organic heavy cream
  • 2 cups grass-fed whole milk
  • 3/4 cup organic cane sugar
  • 1 Tbsp. Homemade Organic Instant Coffee
  • 6 organic pasture egg yolks (3 “Ooey Bird” eggs will work fine since there’s two yolks in each egg.  Reserve the egg whites for another use.  Freeze if not using within a couple of days.)

Here’s How I do it:

  1. Place the cream, milk, and coffee into a medium saucepan, over medium heat.
  2. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  3. In a medium mixing bowl whisk the egg yolks until they lighten in color.  Alternatively, you can also use an electric mixer on low with the whisk attachment.
  4. Gradually add the sugar and whisk to combine.
  5. Strain the milk mixture to remove any small pieces of coffee bean.
  6. Pour the milk mixture into the egg mixture, whisking continuously as you pour.
  7. Return the mixture to the saucepan over medium heat.
  8. Continue to cook, whisking frequently, until the mixture thickens slightly and coats the back of a spoon.
  9. Place the custard into a stainless steel mixing bowl.
  10. Allow the custard to cool for 30 minutes on the counter.
  11. Refrigerate mixture for at least 6 hours or overnight, stirring often.
  12. Place the mixture into the freezer.
  13. Stir the mixture every 15 minutes for 1 hour.
  14. Place the mixture into the deep freezer for at least 8 hours.
  15. Enjoy!