Homemaker Gone Natural

…live life naturally!


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Italian Roasted Potatoes with Andouille Sausage

Italian Roasted Potatoes with Andouille Sausage

Italian Roasted Potatoes with Andouille Sausage

what I used in ()

  • 6 Russet Potatoes (organic)
  • 4 Andouille Chicken Sausages (Open Nature)
  • 4 TBS Butter (Simply Organic unsalted)
  • 1 TBS Parmesan (Messana grated)
  • 1 tsp Italian Seasoning (bulk from Sprout’s)
  • 1 tsp Garlic Powder (Simply Organic)

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!!!

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All Natural Chicken n’ Dumplings

All Natural Chicken n Dumplings

All Natural Chicken n’ Dumplings

  • 2 lbs free range chicken breast meat
  • 96 oz free range organic chicken broth
  • 2 teaspoons organic ground pepper
  • Dumplings:
    • 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.


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Beer Baked Chicken w/ Peppers ‘n Onions

 

 

Beer Baked Chicken with Peppers and Onions

  • 1 1/2 lbs Chicken ( I used breast tenders )
  • 1 c Beer of choice
  • 1 med Onion sliced
  • 1/2 c Bell peppers, sliced
  • 1/4 c Honey
  • 2 T Worcestershire
  • 1 t Garlic, crushd
  • 1 t Chili Powder
  • 1 t Turmeric
  • Pepper to taste

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.


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Spicy Southern BBQ Chicken

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.


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Homemade Chicken Noodle Soup (GF)

     Homemade Chicken Noodle Soup

  • 16 oz bag noodles, cooked and drained (I used Gluten Free Spirals)
  • 32 oz Free Range Chicken Broth
  • 1/2 lb chicken meat, cooked and shredded
  • 1 cup thickly shredded carrots
  • 4 celery stalks, chopped
  • 4 c broth from cooking your chicken
  • 2 T Italian seasoning
  • 2 t minced onion
  • 1 t chives
  • 1/2 t garlic powder
  • 1/4 t Turmeric
  • 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.


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Healthier Seasoned Sausage Balls

  Seasoned Sausage Balls (HGN Style)

  • 5 cups of my Quick Mix Baking Mix
  • 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!

 


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Tex-Mex Chicken

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!