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 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 Ultimate Cheddar Broccoli

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 water into a deep saucepan with lid; Add the frozen chicken mix, and onion. 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. Pour 1/2 cup water into a deep saucepan with lid; Add the frozen chicken mix and onion.
  3. Simmer for 15 minutes over medium heat, covered.
  4. Uncover; break up the frozen chunks into smaller pieces.
  5. Add the garlic to the pan; Cover and simmer for an additional 5 minutes.
  6. In a pint jar combine the milk and flour; Put a tight fitting lid on the jar and shake until well blended.
  7. Pour the broccoli, pasta, stock, milk mixture, salt and pepper into the pan; Stir slowly to mix well.
  8. Bring the mixture to a boil.
  9. Reduce the heat, and simmer, covered, for about 18 minutes.
  10. Add the cheddar, blue and ricotta cheeses to the skillet and mix well.
  11. Mix 2 Tbsp. flour with liquid from the skillet and add to the dish to thicken.  Use the remaining 2 Tbsp. of flour in the same fashion to reach desired thickness.
  12. 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 Chicken, Broccoli and Cheese Skillet

I found the original recipe here.  I have adapted it to make it organic and synthetic-chemical free.

Here’s What You’ll Need:

Here’s How I do it:

  1. Add broccoli, broth, soup, salt, pepper, garlic and pasta to a medium-sized deep skillet; Bring to a boil.
  2. Reduce heat to lowest setting, cover.
  3. Simmer for 15-20 minutes, or until pasta is tender; Stir occasionally to prevent sticking.
  4. Add the chicken about 10 minutes before the pasta is done.  Stir well and add water, if needed.
  5. Check near the end of cooking and add a small amount of water, if needed, and stir well to combine in the mixture.
  6. Add cheese during last two minutes and blend into mixture.
  7. 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!

 

 

Organic Homemade Jalapeno Cheddar Chicken Hot Pockets

I am really excited about this one.  It’s one of my favorite Hot Pockets to make.

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the dough and cheese sauce, if they’re not all ready prepared.
  2. Preheat the oven to 350° F.
  3. Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  4. Cut the dough into 6 pieces.
  5. Form each piece into a small ball.
  6. Roll each ball into a square that’s large enough for two pockets.
  7. Cut the dough in half.
  8. Prepare the sauce:  Saute the onions, bell peppers and jalapenos for approximately 5 minutes, or until soft. Add the chicken  and the cheese sauce to the mixture.  (You can add the Homemade Organic Chicken Stock if the sauce is too thick.  Remember, the sauce will thicken as it cools.)
  9. Place 1- 2 Tbsp. sauce mixture on the bottom of one half of the pocket.
  10. Using either water or more sauce, wet the edges of the dough.
  11. Fold the pocket in half.
  12. Using the prongs of a fork, press down on the dough around the edges to form a seal.
  13. Scramble the egg, if using a whole one, or stir the egg white.
  14. Brush the egg onto the top of the pastry.
  15. Poke holes into the pastry with the fork.
  16. Place the pastry onto the baking pan.
  17. Repeat steps 9 – 16 until all pastries are completed.
  18. Bake at 350° F for 25 – 30 minutes or until they are lightly golden brown on top.
  19. Enjoy!

Homemade Organic Supreme Chicken Pizza Hot Pockets

This is something I hadn’t had in quite some time before I decided to try making them from scratch.  They turned out really good and are easy to freeze for eating later.  I recommend thawing the pocket completely before placing in the oven to reheat.

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the dough and pizza sauce, if they’re not all ready prepared.
  2. Preheat the oven to 350° F.
  3. Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  4. Cut the dough into 6 pieces.
  5. Form each piece into a small ball.
  6. Roll each ball into a square that’s large enough for two pockets.
  7. Cut the dough in half.
  8. Place 1 Tbsp. pizza sauce on the bottom of the pocket.
  9. Add the chicken, bell peppers, onion, broccoli and cheese to the pocket.
  10. Using either water or more sauce, wet the edges of the dough.
  11. Fold the pocket in half.
  12. Using the prongs of a fork, press down on the dough around the edges to form a seal.
  13. Scramble the egg, if using a whole one, or stir the egg white.
  14. Brush the egg onto the top of the pastry.
  15. Poke holes into the pastry with the fork.
  16. Place the pastry onto the baking pan.
  17. Repeat steps 6 – 16 until all pastries are completed.
  18. Bake at 350° F for 25 – 30 minutes or until they are lightly golden brown on top.
  19. Enjoy!

Homemade Organic Southwestern Chicken Stuffed Bell Peppers

This was scrumptious.  I couldn’t find a recipe that I wanted to make, so I came up with this one instead.

Here’s What You’ll Need:

  • 4 – 6 organic bell peppers, any color
  • 1 cup cubed or shredded Homemade Organic Chicken Roast
  • 1 cup cooked organic brown rice
  • 1/2 cup organic yellow onion, diced
  • 4 organic garlic cloves, minced
  • 1 cup organic black beans, prepared
  • 1 medium organic tomato, diced
  • 1 cup organic frozen corn
  • 1 cup chicken aspic (gelatin) or Homemade Chicken Stock  (You may need to thicken the sauce with roux if you use stock.)
  • 1 tsp. Homemade Organic Taco Seasoning
  • 1 tsp. dried organic cilantro
  • 1/2 tsp. organic chipotle powder
  • 1 Tbsp. schmaltz (rendered chicken fat)
  • Real Salt, if needed
  • organic freshly ground peppercorn blend, if needed.
  • 1/2 cup organic cheddar cheese, shredded (optional)

Here’s How I do it:

  1. Prepare the brown rice [Cook it in two cups of Homemade Chicken Stock or Homemade Vegetable Stock, schmaltz or pasture butter and a tsp. of Real Salt, bring to a boil, reduce heat, cover and simmer for 1 hour.]
  2. Preheat the oven to 350° Fahrenheit.
  3. Use some additional schmaltz to grease a stainless-steel cookie sheet without any type of coating on it.
  4. Place schmaltz into a large skillet over medium-high heat.
  5. Add onion to the skillet and saute for 5 minutes.
  6. Add garlic to the skillet and saute for 1-2 minutes, until fragrant.
  7. Place the chicken aspic into the pan and allow to liquefy.
  8. Add the corn, and tomato and bring to a boil.
  9. Stir in the seasonings: chipotle, cilantro, salt and pepper and mix well.
  10. Add the chicken, cooked rice and prepared black beans to the mixture.
  11. Cook until heated through, about 8 to 10 minutes, then take off the heat.
  12. Cut each bell pepper in half lengthwise.
  13. Scoop the mixture and place into each bell pepper half.
  14. Place the filled bell pepper halves onto the cookie sheet.
  15. Bake in the oven at 350° Fahrenheit for 20 to 25 minutes.
  16. Sprinkle the cheese, if using, on top of the peppers when they come out of the oven.
  17. Allow the cheese to melt before serving, approximately 5 minutes.
  18. Enjoy!