Homemade Organic Chicken Nuggets Parmesian

I have adapted this recipe from Rachael Ray.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Bring 2 quarts of water to a boil; Add 1 tsp. of salt and the noodles and cook until al dente, approximately 8 to 13 minutes.
  3. Place the pouch containing the nuggets on a baking sheet and put into the oven; Heat for 15-20 minutes, or until warmed through.
  4. Prepare the Homemade Organic Pomodoro Sauce, if not all ready done; If it is made, warm it up.

To Serve:

  1. Place the noodles on a plate with some of the Pomodoro sauce on top.
  2. To the side of the noodles, place some nuggets with Pomodoro sauce on top.
  3. Sprinkle the pasta and nuggets with the mozzarella or provolone and Parmigiano Reggiano cheeses.
  4. Garnish with fresh organic parsley, if desired.
  5. Serve with your favorite vegetable side dish or salad.
  6. Enjoy!

 

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 Freezer Italian Ground Sausage Mix

Use one pint of this mix instead of 1 lb. loose Italian sausage in recipes.

Here’s What You’ll Need:

  • 3 lbs. organic pastured ground pork
  • 3 organic pasture eggs
  • 1 Tbsp. organic red wine vinegar
  • 1 tsp. Real Salt
  • 1 tsp. organic freshly-ground peppercorn blend
  • 12 sprigs organic Italian flat-leaf parsley, finely minced OR 1 Tbsp. plus 1-1/2 tsp. organic dried parsley flakes
  • 1 small organic garlic bulb, peeled and minced [ approx 9-12 organic garlic cloves]
  • 3 Tbsp. minced organic fresh basil leaves OR 1 Tbsp. organic dried basil
  • 1 Tbsp. organic ground paprika
  • 2 Tbsp. organic red pepper flakes
  • 1 Tbsp. organic fennel seeds
  • 3/4 tsp. organic brown sugar
  • 3/4 tsp. organic dried oregano
  • 3/4 tsp. organic dried thyme
  • 2 cups Homemade Organic Soft Bread Crumbs
  • 1 cup chopped organic celery
  • 1 cup chopped organic yellow onion
  • 1 cup chopped organic carrot
  • 1 cup chopped organic green bell pepper

Here’s How I do it:

  1. In a large mixing bowl, beat eggs slightly.
  2. In a large stainless steel mixing bowl, combine the ground pork, red wine vinegar, eggs, ground peppercorn blend, parsley, minced garlic, paprika, brown sugar, red pepper flakes, fennel seeds, brown sugar, oregano, and thyme; DO NOT smash the meat as it will make it a weird texture, instead pull the meat apart gently and mix carefully with your fingers.
  3. Cover and refrigerate the sausage mixture for 24 hours.
  4. Gently mix in celery, onion, carrot, bell pepper and breadcrumbs into the sausage mixture.
  5. Cook half of the mixture in a large skillet or the bottom of a wide stockpot until the meat is lightly browned; Repeat with remaining half of mixture.
  6. Allow the mixture to cool; Measure into 2-cup portions (wide-mouth pint jars with tight-fitting lids) and freeze.
  7. Yields 7 pints of mix.
  8. 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 Chunky Garden Dip

This recipe is best with fresh organic ingredients, but dried herbs may be substituted.

Here’s What You’ll Need:

  • 1/4 cup organic sour cream
  • 1/4 cup organic cream cheese
  • 1-2 Tbsp. organic grass-fed whole milk
  • 1 organic roma tomato, diced
  • 1 organic green onion stalk, sliced
  • 1 small organic carrot, chopped small
  • 1 organic rib of celery, chopped small
  • 1 stalk of fresh organic dill, chopped; OR 2 tsp. organic dried dill
  • 1-2 stalks of fresh organic parsley, chopped; OR 2 tsp. organic dried parsley
  • 1/2 tsp. Real Salt
  • 1/8 tsp. organic freshly ground peppercorn blend
  • 1/4 tsp. organic granulated garlic (fresh may be substituted if one really enjoys raw garlic)

Here’s How I do it:

  1. In a small mixing bowl, mix the sour cream and cream cheese until smooth.  (A stand mixer would make this easier, but it’s not necessary.)
  2. Stir the vegetables, herbs and seasonings to the cheese mixture by hand.
  3. Enjoy!

Homemade Organic Bordelaise Sauce

I found this recipe in the New York Times International Cookbook by Craig Claiborne and have adapted it slightly.

Here’s What You’ll Need:

  • 4 organic shallots, chopped finely
  • 6 organic peppercorns, crushed
  • 2 sprigs organic parsley
  • 1/2 tsp. organic dried thyme
  • 1 cup organic dry red wine OR 1/2 cup organic red wine vinegar and 1/2 cup unchlorinated and unfluoridated water
  • 1 organic bay leaf
  • 1 tsp. finely chopped garlic
  • 1-1/4 cups Homemade Organic Espagnole or Brown Sauce (recommended) or Homemade Organic Beef Stock
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly ground peppercorn blend
  • Juice of 1 organic lemon OR 1 Tbsp. organic bottled lemon juice
  • 2 Tbsp. organic pasture butter

Here’s How I do it:

  1. Combine the shallots, peppercorns, parsley, thyme, bay leaf, garlic and wine (or wine vinegar and water) in the saucepan.
  2. Cook over medium-high heat until the liquid is reduced by half.
  3. Stir in the brown sauce and simmer for 10 minutes.
  4. Add the salt and freshly ground pepper to the sauce and simmer for another 1-2 minutes.
  5. Strain the mixture through a sieve and bring just to a boil again.
  6. Stir in the lemon juice.
  7. Remove from heat and swirl in the butter.
  8. Serve hot with meat.
  9. 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!