Homemade Organic Baked Macaroni and Cheese

Here’s What You’ll Need:

Here’s How I do it:

To Cook Macaroni:

  1. Preheat the oven to 350° Fahrenheit.
  2. Bring 2 quarts of unchlorinated and unfluoridated water to a boil along with a pinch of salt.
  3. Add the macaroni to the water and cook until just under al dente, approximately 3-1/2 to 4 minutes; Strain, and top with a little bit of butter or organic extra-virgin olive oil to keep them from sticking.

To Make Cheese Sauce:

  1. In a medium chef’s saucepan, melt 3 Tbsp. butter over medium-high heat; Add 3 Tbsp. flour, yellow mustard, salt, and pepper; Stir until well combined, then cook for a minute.
  2. Add the milk to the butter mixture 1 cup at a time; Whisk in-between adding the milk to ensure that the sauce remains smooth.
  3. Once the mixture has thickened, begin adding cheeses one half-handful at a time; Stir in-between additions to keep the sauce smooth.

To Assemble Casserole:

  1. Place the cooked macaroni into an 8″ X 8″ casserole dish.
  2. Pour the cheese sauce on top of the macaroni and stir until well combined.
  3. Sprinkle the seasoned breadcrumb mixture on top of the casserole.
  4. Bake at 350° Fahrenheit for 35 minutes, or until the mixture is bubbling at the sides, the breadcrumbs are lightly browned and the cheese is melted on top.
  5. 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 Creamy Chicken and Noodles

I have adapted this recipe to use ground chicken instead of raw cubed chicken.

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 unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen chicken mix, onions, mushrooms, celery (if using), and carrots.  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.
  2. Brown the chicken in a saucepan until halfway done.
  3. Add the onions, mushrooms, celery (if using), carrots and garlic, then saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  4. Add the chicken stock, vegetable stock, and milk; Stir well.
  5. Stir the egg noodles and peas into the skillet.
  6. Add the parsley flakes, turmeric and salt; Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles fully cooked, approximately 16-22 minutes; Stirring occasionally.
  8. Top with 1 cup grated Parmigiano Reggiano cheese, 1/4 cup sliced green onions, and/or 1/4 cup Homemade Organic Herbed Breadcrumbs.
  9. Enjoy!

Homemade Organic Vegetable Lasagna with White Sauce

This is inspired by the Stouffer’s brand vegetable lasagna.

Here’s What You’ll Need:

  • 9 organic lasagna noodles, unbroken
  • 5-6 organic rainbow carrots, minced
  • 4-5 organic cremini mushrooms, minced
  • 1 head organic broccoli, cut into small florets
  • 1 medium organic yellow onion, minced
  • 2 organic beefsteak tomatoes, diced
  • 2-3 Tbsp. organic pasture butter
  • 4 heaping Tbsp. organic unbleached white flour
  • 4 cloves organic garlic cloves, minced
  • 3/4 cup Homemade Organic Vegetable Stock
  • 1/2 cup grass-fed organic whole milk
  • 1-1/2 cups grass-fed organic heavy cream
  • 2 organic pasture eggs
  • 1/2 cup organic ricotta cheese
  • 1/2 cup organic Parmesan cheese
, grated
  • 1/2 cup organic Pecorino Romano cheese
, grated
  • 1/2 cup organic Asiago cheese, shredded (if soft; if hard, grate)
  • 1/2 cup organic Mozzarella cheese, shredded
  • 1 cup Homemade Organic Herbed Breadcrumbs
  • 2 tsp. Homemade Organic Magic Poultry Seasoning
  • 2 tsp. organic parsley flakes
  • 1 tsp. Real Salt, plus an additional pinch, divided
  • 1/2 tsp. organic freshly-ground peppercorn blend

Here’s How I do it:

  1. Preheat oven 375° Fahrenheit.
  2. Bring 1 gallon of water to a boil in a 2-gallon stock pot .
  3. Prepare the vegetables, if you haven’t all ready done so.
  4. Add a pinch of Real Salt to flavor the noodles .
  5. Add lasagna noodles and cook for HALF of the time the package instructs, approximately 6.5 minutes.
  6. Add the half-cooked lasagna noodles into a large mixing bowl filled with COLD water, set aside.
  7. Melt 2-3 Tbsp. butter on low heat in a large saucepan.
  8. Add the carrots to the saucepan and saute for 5 minutes.
  9. Add onion to the saucepan and sauté for 3 minutes.
  10. Add the garlic, mushrooms, tomatoes and broccoli.
  11. Saute the vegetables for an additional 5 minutes.
  12. Remove the vegetables and place into a medium-sized bowl, leaving as much butter in the pan as possible.
  13. Add flour to the butter, and stir constantly until it creates a thick paste.
  14. Add vegetable stock, milk, and cream to the cooked roux.
  15. Increase heat to medium high, stirring until thickened.
  16. Immediately reduce heat to medium, stirring constantly until desired thickness; Remove from heat.
  17. Add 2 eggs to the ricotta, mix well.
  18. Season the ricotta with 1 tsp. Real Salt, parsley, poultry seasoning, and pepper, mix well and set aside.
  19. Grate all cheeses and mix all but ricotta together in a bowl; Set aside.
  20. Mix together herbed breadcrumbs and 1/4 cup of the shredded/grated cheese mixture; Set aside.
  21. Grease a 9″ × 13″ casserole dish with butter.
  22. Place a very thin layer of white sauce on the bottom of the casserole.
  23. Place a layer of 3 noodles on top of the white sauce.
  24. Spread the ricotta mixture on top of the noodles.
  25. Sprinkle 1/3 of the vegetable mixture on top of the ricotta.
  26. Next, sprinkle 1/3 of the remaining shredded/grated cheese mixture over the vegetables.
  27. Continue layering white sauce, noodles, ricotta mixture, veggie mix, and shredded/grated cheese mixture until you have three total layers.
  28. Top the lasagna with the seasoned breadcrumbs.
  29. Bake uncovered 25-30 minutes until top is brown and the sides are bubbly.
  30. Enjoy!

Homemade Organic Chicken Lasagna with White Sauce

Here’s What You’ll Need:

  • 9 organic lasagna noodles, unbroken
  • 2 organic rainbow carrots, minced
  • 4-5 organic cremini mushrooms, minced
  • 1 head organic broccoli, cut into small florets
  • 1 medium organic yellow onion, minced
  • 2 cups shredded Homemade Organic Chicken Roast
  • 2-3 Tbsp. organic pasture butter
  • 4 heaping Tbsp. organic unbleached white flour
  • 4 cloves organic garlic cloves, minced
  • 1/2 cup Homemade Organic Chicken Stock
  • 1 cup grass-fed organic heavy cream
  • 2 organic pasture eggs
  • 1 cup organic ricotta cheese
  • 1/2 cup organic Parmesan cheese
, grated
  • 1/2 cup organic Pecorino Romano cheese
, grated
  • 1/2 cup organic Asiago cheese, shredded (if soft; if hard, grate)
  • 1/2 cup organic Mozzarella cheese, shredded
  • 1 cup Homemade Organic Herbed Breadcrumbs
  • 2 tsp. Homemade Organic Magic Poultry Seasoning
  • 4 Tbsp. finely chopped fresh organic parsley; *OR 2 tsp. organic parsley flakes
  • 1 tsp. Real Salt, plus an additional pinch, divided
  • 1/2 tsp. organic freshly-ground peppercorn blend

Here’s How I do it:

  1. Preheat oven 375° Fahrenheit.
  2. Bring 1 gallon of water to a boil in a 2-gallon stock pot .
  3. Prepare the vegetables, if you haven’t all ready done so.
  4. Add a pinch of Real Salt to flavor the noodles .
  5. Add lasagna noodles and cook for HALF of the time the package instructs, approximately 6.5 minutes.
  6. Add the half-cooked lasagna noodles into a large mixing bowl filled with COLD water, set aside.
  7. Melt 2-3 Tbsp. butter on low heat in a large saucepan.
  8. Add the carrot, onion and garlic to the saucepan and saute for 2-3 minutes.
  9. Remove the vegetables and place into a medium-sized bowl, leaving as much butter in the pan as possible.
  10. Add flour to the butter, and stir constantly until it creates a thick paste.
  11. Add vegetable stock, milk, and cream to the cooked roux.
  12. Increase heat to medium high, stirring until thickened.
  13. Immediately reduce heat to medium, stirring constantly until desired thickness; Remove from heat.
  14. Add 2 eggs to the ricotta and mix well.
  15. Season the ricotta with 1 tsp. Real Salt, parsley, poultry seasoning, and pepper, mix well and set aside.
  16. Grate all cheeses and mix all but ricotta together in a bowl; Set aside.
  17. Mix together herbed breadcrumbs and 1/4 cup of the shredded/grated cheese mixture; Set aside.
  18. Grease a 9″ × 13″ casserole dish with butter.
  19. Place a very thin layer of white sauce on the bottom of the casserole.
  20. Place a layer of 3 noodles on top of the white sauce.
  21. Spread the ricotta mixture on top of the noodles.
  22. Sprinkle 1/3 of the vegetable mixture on top of the ricotta.
  23. Add 1/3 of the shredded chicken on top of the vegetables.
  24. Next, sprinkle 1/3 of the remaining shredded/grated cheese mixture over the shredded chicken.
  25. Continue layering white sauce, noodles, ricotta mixture, veggie mix, shredded chicken, and shredded/grated cheese mixture until you have three total layers.
  26. Top the lasagna with the seasoned breadcrumbs.
  27. Bake uncovered 25-30 minutes until top is brown and the sides are bubbly.
  28. Enjoy!