Preheat oven to 350º. Cut potatoes in half long ways then slice about 1/4″ thick. do the same to the sausages. Cut butter up into pieces. Spray a glass casserole dish (5x7ish) with cooking spray or butter, then make three layers of: Potatoes, butter, italian seasoning, garlic powder then sausage (do not put parm in until dish is done). After all ingredients are layered in dish place in oven for 20-30 min. Stir ingredients to get bottom potatoes to top and vise versa then cook an additional 20-30 min. Remove from oven and sprinkle with the Parmesan. Totally on my favorites list, I loved it, so glad I had to wing it for breakfast this morning that I discovered this amazing dish!!!
5 cups milled wheat flour (I milled a mix of organic hard and soft white wheat berries)
12 tablespoons grass fed butter
1 1/2 cups water
2 Tablespoons organic apple cider vinegar
1 teaspoon organic baking soda
3 teaspoons organic aluminum-free baking powder
1 1/2 teaspoon sea salt
I combined the flour, butter, water and apple cider vinegar together and let sit. Then I put the chicken in the oven and let cook at 350 degrees, after thoroughly cooked, remove from oven and shred. As the chicken was cooking in the oven, I put the chicken broth and pepper in a kettle and began heating on medium heat. I waited about 15-20 minutes then added the rest of the dumpling ingredients to the dough and kneaded them in, then rolled out the dough and cut into about 1-2 inch squares with a pizza cutter. At this time, I raised the heat on broth to bring to a boil. Once boiling, I added the dumplings one at a time and moving them around gently to make sure they all submerged. I boiled them on high for 5 min., then turned the heat down to medium, covered and cooked for another 15 min., if the broth isn’t thickening enough you can add some more flour to it to thicken it. Add cooked and shredded chicken at any time after the dumplings are in. Once dumplings are cooked through remove from heat and serve.
*Note that the dumplings are going to be brown not white when you use fresh milled wheat so it drastically changes the appearance.
Lay Chicken out in a 9×13 baking dish. Lay the slices of peppers and onions out over the chicken meat. Sprinkle with garlic, chili powder, turmeric and pepper. Pour beer and Worcestershire sauce over top of that. Drizzle with honey. Bake at 325 degrees for 60-70 min. We ate this over brown jasmine rice but it is delicious on its own or even atop a bed of spinach or lettuce.
This recipe I used to make years ago. I came across the recipe recently and decided to give it a try using organic ingredients instead of *cough* what I used to make it with. Here is what I did and it turned out quite nicely, definitely a repeater.
Spicey Southern BBQ Chicken
2 lbs Chicken pieces (I like to use strips of breast meat)
1 med Onion, sliced
1 c Chicken broth
2 T Vinegar
2 T Worcestershire sauce
2 T Chili powder
2-3 T Honey, Maple syrup or other natural sweetener of your choice
2 t Hot pepper flakes
Black pepper to taste
dash or two of turmeric
Place chicken in a 9×13, then place onion slices over top of the chicken. In separate bowl, combine remaining ingredients and stir well. Pour mixture over chicken and bake at 350 for 1 hour or until cooked thoroughly, basting with mixture occasionally.
sea salt & pepper to taste, we use LOTS of pepper 🙂
Combine all ingredients (excluding chicken and noodles) in crock pot and turn on high while you cook your chicken. While chicken is cooling, prepare your noodles. Add chicken, broth and noodles to crock pot and cook on high for approx. 2 hours or until flavors are well incorporated and veggies are tender.
2 1/2 lbs sausage (you can use beef, pork, turkey or chicken; I used all natural pork here)
3 cups shredded raw cheddar cheese
1 t minced onion
2 t Italian seasoning
1/2 t garlic powder
1/4 t turmeric
Combine all ingredients and mix thoroughly until all ingredients are incorporated entirely and it is all sticking together…. yes, this will require your hands so remove your jewelry and scrub up ;). Pinch off enough to roll into 1-1 1/2 inch balls and place on cookie sheet. Bake in 350º oven for 20 minutes or until cooked thoroughly and a nice browning has taken place. Yields approximately 85-90 sausage balls, so adjust recipe to the size you need or freeze the extra for quick breakfasts or snacks. My kids like them with ranch dressing, my bbq (you can buy that here) or maple syrup, I like them plain. ENJOY!
ooo-la-la!!!! Crockpot, oh how I love thee! This recipe is a winner, winner, chicken dinner!!! I put the if you use your own or fresh measurements or if you buy organic in a can measurements, I like to do fresh when I can, but let’s be real; it ain’t always happenin’!
Tex-Mex Chicken
4lg or 5sm Chicken Breasts
8 T Taco Seasoning, divided in half (or 2 packets if you don’t want to make your own)
1/2 c green chilis (8 oz can)
2 c diced tomatoes with juices (15 oz can, not drained)
2 c corn (15 oz can, drained)
2 c cooked black beans, drained (15 oz can, rinsed and drained)
2 c cooked pinto beans, drained (15 oz can, rinsed and drained)
2 c cooked kidney beans, drained (15 oz can, rinsed and drained)
Whole Wheat Tortillas (or tortillas of your choice)
Place chicken along the bottom of your crock pot, sprinkle 4 T of the Taco Seasoning over the chicken, continue layering with rest of the ingredients in the order listed, ending with sprinkling the second 4 T of Taco Seasoning over the top. Cover and let cook on low for 8-10 hours or high for 4-5 hours. Stir, shredding chicken as you do, serve with tortillas (we use whole wheat ones with this, yum). Add guacamole, sour cream etc for extra yum!
Preheat oven to 375º F. Butter or line 12 regular muffin cups. Fry up chicken in the oil until cooked through. Add onion and chicken broth, simmer for a few minutes. Add frozen vegetables and seasonings. heat until all ingredients are thoroughly heated, stirring occasionally. Cool for about 5 minutes, then stir in cheese. This is your chicken mixture.
In a mixing bowl, stir baking mixture ingredients together until blended. Scoop a Tablespoon of your Baking Mixture into each muffin cup. Add 1/4 cup Chicken Mixture to each muffin cup. Top off each cup with another Tablespoon of your Baking Mixture.
Bake at 375º for 25-30 minutes or until toothpick inserted comes out clean. Cool for 5-15 minutes, then serve.
Chicken pot pies have always been a favorite in my house, but I used to make them with the pre-made pie crusts, all the canned (non organic) veggies, Campbell’s cream of chicken soup and canned chicken meat even. Since we have went with trying to reduce canned stuffs and eating more natural/clean/organic I have pretty much given up on the Chicken Pot Pie phase of our life until I found this recipe at heavenlyhomemakers.com. I decided to give it a whirl and this was my result:
Before typing up the recipe, I just want to make note that my oldest (boy-17) took a few bites and said ‘I like this, I mean even if we weren’t eating organic, I would ask for this again, I really really like it’
So, this is a huge keeper for me. Here is what I do:
Chicken Pot Pie
6 cups free range organic chicken broth
2 cups cooked free range chicken torn into bite size pieces
5 handfuls (yep that’s an accurate measurement) of organic baby carrots cut up
6 medium organic potatoes peeled and diced
2 cups organic frozen peas
sea salt and pepper to taste
also added dashes(es) of: turmeric, parsley, and italian seasoning
2-3 T arrowroot powder
1 cup milk (I used almond)
1 cup mayonnaise
1 cup whole wheat flour (I milled soft white for this)
In a large pot, boil the broth, chicken, carrots, potatoes, and peas until veggies are tender. Mix arrowroot powder with water until smooth. Stir mixture into the broth/chicken/veggies, cooking for about a minute longer on the stove to help thicken. Pour contents into a 9×13 (or larger as mine did want to spill a little) baking dish.
In separate bowl mix milk, mayo and flour (may decrease milk a pinch or increase flour a pinch). Spread mixture over top the broth and veggies. (yes, it will be runny)
Bake in 350º oven for 45min.
Delicious!!!
*Edited 4/17/13 To note variations:
I used 8 T arrowroot powder, mixed it with 1/2 cup milk, 1 T mayo and then enough water to make it the right consistency. I only seasoned with italian seasonings and salt and pepper on this one. The broth was much less runny this way. This is what updated Chicken Pot Pie looked like.
)
Homemaker Gone Natural 