Chicken Parmesan
2 lbs boneless, skinless, pastured, chicken breast 1 large egg, lightly beaten 2 cups freshly grated parmesan cheese 1 TBSP dried basil 1 TBSP dried oregano 1 TBSP dried parsley pure salt and freshly ground pepper to taste 2 cups (give or take) marinara sauce fresh mozzarella cheese to taste Preheat oven to 375 degrees. Lightly coat a 9 x 13 baking dish with butter Shred the parmesan cheese (a food processor is convenient for this). Combine the parm with the dried herbs in a shallow bowl. Beat the egg in a separate shallow bowl. Dip each piece of chicken into the egg, then into the parmesan...
Read MoreSimple Stovetop Chicken Breast
1 tsp pure salt 1 tsp black pepper 1/2 tsp dried rosemary 1/4 tsp crushed red pepper 1 – 2 TBSP coconut oil 2 – 4 garlic cloves, chopped 2 lbs boneless chicken breasts Combine the salt, pepper, rosemary, and crushed red pepper in an empty spice shaker. Heat oil in pan over medium heat. Add chopped garlic to pan and cook for a minute or 2 – just until beginning to color. Remove garlic from pan with a slotted spoon and set aside. Add chicken to pan, sprinkle with spice mixture, and immediately flip chicken so the spiced side is facing down. Sprinkle the second side with the...
Read MoreBuffalo Style Chicken Strips
2/3 cup high-quality hot sauce (1 full 5 oz bottle) 1/2 cup high-quality butter 1 & 1/2 TBSP apple cider vinegar 1/4 tsp Worcestershire sauce 1/8 tsp cayenne pepper 1/8 tsp garlic powder 1/8 tsp pure salt 2 pounds chicken strips or chicken cutlets Preheat oven to 375. Combine all ingredients (except chicken) in a small pot and place over medium heat. Bring to a simmer while occasionally stirring or whisking. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir, and set aside for use. Place chicken in a 9 x 11 glass pyrex dish. Pour 1/2 cup prepared...
Read MoreHerb-Roasted Chicken
2 TBSP chicken-herb-rub (click link or see below) 1 clove garlic 1/4 cup melted butter, ghee, or coconut oil 1 whole chicken (mine was 3 lbs) 1 lemon peeled & poked all over w/ a fork AND/OR 1 onion peeled & quartered (optional) Preheat oven to 375. Remove the insides of the chicken (if that hasn’t already been done). Place chicken herb rub ingredients in a small food processor with the garlic and butter, and puree into a paste. Rub the herb paste all over the chicken, being sure to get underneath as well as on the top of the skin (you’ll have to make a few slits in the...
Read MoreChicken Noodle Soup
2 tablespoons coconut oil, ghee, or butter 1 medium onion, chopped 3 garlic cloves, minced or crushed 3 medium carrots, roughly diced 3 celery stalks, halved lengthwise and roughly diced 4 fresh thyme sprigs (or about 2 tsps dried) 1 bay leaf 2 quarts (8 cups) chicken broth 8 ounces dried wide egg noodles (optional) 1 & 1/2 cups shredded cooked chicken (optional) pure salt and freshly ground black pepper 1 handful fresh parsley, roughly chopped Place a soup pot over medium heat and heat the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6...
Read MoreBaked BBQ Chicken
2 lbs chicken (on bone - legs, thighs, wings, breasts, or boneless breasts – whatever you have) garlic pepper (see notes below) 6 oz (3/4 cup) high quality BBQ sauce Place chicken in a 9×13 pyrex and sprinkle both sides generously with garlic pepper. Coat both sides of the chicken with high quality BBQ sauce. Bake in the oven at 375 for about 25 – 45 mins (depending on what kind of chicken parts used). ________________________________________________________________________________________ SIDE NOTES: ~ Easy and Good! Prepare one or two simple side dishes while the...
Read MoreChicken or Beef Broth
Homemade broth – one of the most nourishing foods there is! 5 – 6 pounds animal bones and parts (see notes below) 5 – 6 quarts filtered water (1 qt for every 1 lb animal parts) 2 TBSP apple cider vinegar (or 3 TBSP orange juice) onion, carrots, potatoes (optional) Place animal parts in a large stock pot. Cover with appropriate amount of water. Add vinegar (or juice) and any optional vegetables for flavor if desired. Cover pot and bring to boil. Skim away and discard thick residue that rises to the top (see photo below). Simmer over low heat partially covered for at least 5...
Read MorePesto Chicken
coconut oil (for greasing the dish) 3/4 cup (give or take) pesto sauce 1 pound pastured chicken breast (cut into strips if you’d like) salt and pepper to taste fresh mozzarella cheese, sliced or shredded (optional) Preheat the oven to 375. Lightly grease a 9 x 11 baking dish. Spread half of the pesto on the bottom of the dish. Lay the chicken over the pesto. Lightly sprinkle with salt and pepper. Spread the remaining pesto over the chicken. Bake for 20 – 30 minutes (until chicken is just cooked through – but not over done). Remove pan from oven and place cheese over the...
Read MoreChicken Salad
2 TBSP coconut oil 2 cloves garlic, minced 1 lb pastured chicken breast, cut into strips salt and pepper to taste 3 carrots, shredded 1/2 cup creamy dressing (preferably homemade) Heat oil over medium heat. Add garlic and cook for about 2 minutes, until just beginning to color. Add chicken strips, sprinkle with salt & pepper, and saute until cooked through – approx 10 mins. Remove chicken from pan, place in a glass container with cover, and refrigerate until cool. Cut chicken into small pieces and combine with shredded carrot. Mix in dressing and enjoy. Serves...
Read MoreChicken w/ 40 Cloves of Garlic
1 pastured chicken (3 – 4 lbs) 3 & 1/2 tsps salt 2 & 1/2 tsps ground black pepper 2 TBSP butter or ghee 2 TBSP coconut oil 40 cloves garlic, peeled (left whole) 3 sprigs fresh thyme 1 sprig fresh rosemary 2 sprigs fresh sage 10 whole black peppercorns 1/2 cup dry white wine Rinse the chicken and pat it dry with paper towels. Combine the salt & pepper in a small dish, then rub into the chicken parts. Heat the butter and oil in a large saute pan or dutch oven over medium heat. Add the chicken and brown, about 5 – 7 mins per side (this can be done in batches if...
Read MoreThai Red Curry
For the Veggies/Protein: 1 – 2 TBSP coconut oil 5 cups assorted chopped vegetables (carrots, zucchini, bell pepper, bamboo shoots, mushrooms, broccoli, cauliflower, string beans) protein of choice (pre-cooked): shrimp, diced chicken, or tempeh 1/2 cup to 1 cup fresh basil leaves For the Sauce: 1 (14 oz) can unsweetened coconut milk 1 to 2 TBSP Thai red curry paste 2 & 1/2 TBSP natural sugar (or about 15 drops of liquid stevia) 2 TBSP tamari/soy sauce If you’d like to eat this curry over a grain: cooked brown rice (I like short grain) or cooked quinoa Cook rice according...
Read More
Recent Comments