Chicken Stock

Homemade chicken stock is easy to make and provides many benefits to the gut and intestines to aid in digestion.  It is also said to provide many other benefits including reducing allergies and healing nerves.  And you can't beat the difference in taste from the store varieties. You will never need to buy cartons of chicken stock again!

Homemade Chicken Stock

Ingredients:
Chicken bones from 1 free-range chicken (optional: add in some chicken feet and/or chicken gizzards)
1 large onion, roughly chopped
2 large carrots, roughly chopped
3 large celery stalks, roughly chopped
2 Tbsp apple cider vinegar
4 quarts (or 16 cups) of filtered or spring water
1 bunch of fresh parsley

Directions:
1. After I roast a whole chicken and remove the meat, I use the bones to make chicken stock.  Roughly chop up the vegetables and add them to a large slow cooker.

2. Add in the chicken bones, apple cider vinegar, and as much of the water as will fit in the slow cooker.  

3. Heat the stock on low heat in the slow cooker for at least 12 hours, or as much as 24 hours.  I like to cook it for the full 24 hours to get as much taste and deep chicken stock color as I can.  

4. About 30 minutes before the stock is done, add in the bunch of parsley.

5. When the stock is finished, strain it well.  Pour the reserved stock into mason jars and put the lids on tightly.  Keep the stock in the refrigerator.  If you want, you can also put the stock in jars that can be frozen and freeze them.  This recipe usually makes about 3 quarts.  The chicken bones can be re-used over and over to make more chicken stock until the bones start to disintegrate.

Pickled Cucumbers

After having some recent stomach issues, I finally started making some fermented foods.  Fermented foods provide gut-friendly bacteria and take the place of any kind of probiotic.  If you aren't eating any fermented foods, I would recommend starting or making sure you are keeping your gut safe with probiotics, healthy yogurts, etc.  Fermented foods sounds a little scary and complicated, but it is actually very very easy!  Below are a few variations for making some pickled cucumbers (aka pickles).  Using this type of preservation method, your fermented cucumbers will keep about 1-2 months.  They are great as a side dish for most meals or for a quick snack.  I will show below two different variations (one adapted from The Elliott Homestead and the other adapted from the Nourishing Traditions cookbook.

Tip: There are two methods I have heard of for keeping your pickled cucumbers nice and crispy.  The first is to make sure you use them within 24 hours of picking them.  The other is to put a grape leaf or two in your jar, which is supposed to help keep them crispy as well.

Pickled Cucumbers
(makes about 1 qt)

Ingredients:
4-5 pickling cucumbers or small cucumbers
Filtered or spring water
1-2 Tbsp fresh dill (depends on your taste, I usually use about 1 Tbsp)
1-2 Tbsp sea salt (use 1 Tbsp if using whey, 2 Tbsp if not using whey)
4 Tbsp whey (optional)
Optional: either use 1 Tbsp mustard seeds or use 1 clove of garlic peeled and smashed, 5 peppercorns, and a pinch of red pepper flakes (You could also play around with some other seasonings to your desired taste)
Optional: use a grape leaf or two in the jars to keep them crispy, if available

Directions:
1. Wash out your jar(s) - this recipe will make about 1 quart of pickles.  Also wash your cucumbers and slice to your liking.  I choose to cut them in half or quarters and then make small slices.

2. Put sliced cucumbers in the jar, pushing them down so they are tightly packed in there.

3. In a small bowl, stir together about 1 c. water, salt, dill, and optional seasonings (either the mustard seeds or 1 clove of garlic peeled and smashed with a pinch of red pepper flakes and 5 peppercorns). If using whey or grape leaves, mix this in too. Pour the mixture into the jar(s).  Add a little more water, if needed, so everything is covered with water but does not exceed 1 inch from the top of the jar.

4. Cover the jar(s) tightly and place on the counter to sit at room temperature for about 2-3 days.  After the 2-3 days are up, unscrew the caps to let a little bit of air out of the jar, and then put the lids back on tightly. Place in the refrigerator until ready to use; should keep about 1-2 months.

5. Enjoy!! :)

Grilled Portobello Mushroom Pizzas

These mushroom pizzas make a quick and easy weeknight dinner.  The mushrooms are so hearty, you won't miss the meat and they are low-carb as well!  They are very filling and will fulfill your pizza craving. Hope you try them soon!  I served these with The Elliott Homestead's Smooshed Potatoes - they were awesome! It's my new favorite cookbook: From Scratch. 

Grilled Portobello Mushroom Pizzas

Ingredients:
4 large portobello mushroom caps
Extra virgin olive oil (EVOO)
Sea salt
Garlic powder
Black pepper
Organic pizza sauce
Italian seasoning
Mozzarella or Italian cheese (preferably raw-milk, grass-fed)
Optional toppings: red or green pepper, frozen spinach (thawed), crushed red pepper flakes, fresh basil, onion, etc.

Directions:
1. Clean the mushroom caps, scoop out the gills, and dry the mushrooms.

2. Heat the grill to medium heat (about 350 degrees).  Rub both sides of the mushroom caps with EVOO and sprinkle with sea salt, garlic powder, and black pepper, to taste.  

3. Place the mushrooms, bowl-side down, on the grill for about 7-8 minutes.  

4. Remove mushrooms to a plate and add in pizza sauce, Italian seasoning, mozzarella or Italian cheese, and any of the optional toppings you desire. I chose to add frozen spinach (that I had thawed), chopped green pepper, and crushed red pepper flakes.

5. Place mushrooms back on the grill (topping side up of course), and grill an additional 8-10 minutes, or until cheese is melted.

6. That's it! Eat it with a fork or like a piece of pizza and Enjoy :)!

Bistro Chicken Tenders Salad

This salad was adapted from a recipe on the back of the Bare Chicken Tenders package (we buy this kind of chicken at our local Dierbergs).  It is a nice light salad, full of flavor, but also filling at the same time.  It is a great weeknight meal because it isn't too heavy and only takes 20-30 minutes to make. Hope you try it soon!

Bistro Chicken Tenders Salad

Ingredients:
About 1 lb. chicken tenders
1/4 c. dijon mustard
3 Tbsp red wine vinegar
1 Tbsp raw honey
1/3 c. extra virgin olive oil (EVOO)
2 tsp fresh tarragon, chopped
1 clove garlic, minced
Sea salt & pepper, to taste
5-6 c. mixed salad greens
2 carrots, shredded
1 Tbsp parsley, dill, or cilantro
Optional toppings: thinly sliced red onion, crumbled goat cheese, or toasted walnuts

Directions:
1. In a small bowl, whisk together dijon mustard, red wine vinegar, honey, EVOO, garlic, salt, pepper, and tarragon.

2. Place chicken tenders in a ziploc bag along with 1/2 of the vinaigrette.  Mix together well, seal ziploc bag, and let the chicken set for at least 10 minutes.

3. Heat a medium-sized skillet to medium-high heat.  Place chicken in a single layer in the chicken (discarding any marinade left in the bag) and cook about 5 minutes per side, or until cooked through.  Set the chicken aside to rest.

4. While the chicken cooks, shred up the carrots and cut up any additional toppings for your salad.  Mix the salad together using your additional toppings, carrots, and herbs.

5. Serve the salad with your desired amount of dressing using the remainder of the vinaigrette and a few pieces of the chicken on each salad.  Enjoy!! :)

BBQ Chicken on the Grill

We love to grill in the summer! This BBQ chicken is easy to make and very moist and delicious!  I hope you try it soon.

BBQ Chicken on the Grill

Ingredients:
Thigh and leg chicken pieces with bones (about 4 lbs)
2 Tbsp sea salt
2 Tbsp paprika
2 Tbsp Weber seasoning (I used Kick'n Seasoning)
2 Tbsp chili powder
1 Tbsp black pepper
2 Tbsp cumin
1/2 Tbsp cayenne pepper
about 1/2 bottle natural barbecue sauce (I used Hot & Spicy Weber sauce)

Directions:
1. In a small bowl, stir together sea salt, paprika, seasoning, chili powder, black pepper, cumin, and cayenne pepper.

2. Rinse chicken pieces and pat dry.  Season both sides of the chicken very liberally with the seasoning.  Cover chicken and place in refrigerator for at least 1 hour, or for the full day (the longer the better).

3. Preheat only the half of the grill to 350 degrees. Use a paper towel with some olive oil on it to oil the grill rack.

4. Place chicken on the half of the grill that has NOT been heated. Flip and rotate the chicken around the non-heated part of the grill to cook all of the pieces evenly for about 25-30 minutes (moving the pieces closer to the heat then away from it). The skin of the chicken should be golden brown and the internal thermometer should register 150 degrees. 

5. Apply the barebecue sauce generously on both sides of the chicken for about 10 more minutes, until the sauce becomes thick, syrupy, and carmelized. The internal part of the chicken should measure 165 degrees on a meat thermometer. 

5. Remove the chicken from the grill and let chicken rest for 5-10 minutes. (Sorry there is no picture of the finished product!! I will take one next time we make it!)

6. Enjoy!! :)

Peach & Berry Cobbler

Sorry for not blogging in awhile!  This recipe is adapted from the Healthy Treasures cookbook.  It is a great dessert in the summer to use your fresh berries and peaches.  It uses healthy sugars.  I hope you enjoy!

Peach & Berry Cobbler

Ingredients:
1 c. whole wheat flour
3/4 c. + 2 Tbsp sucanat
1 1/2 tsp honey
1 1/2 tsp baking powder
1/2 c. organic or raw mlk
5 Tbsp butter (softened)
1 Tbsp cornstarch
1/2 c. cold water
3 c. fresh peaches, sliced (about 6 or 7)
1 c. fresh blueberries
1 Tbsp lemon juice
1/2 tsp nutmeg

Directions:
1. Preheat oven to 350 degrees.

2. Stir together topping: Combine 1 c. flour, 1/2 c. sucanat, 1 tsp honey, and 1 1/2 tsp baking powder.  Add in 1/2 c. milk and 4 Tbsp butter and stir until smooth.

3. Slice up peaches.  In a medium saucepan, combine 1/4 c. sucanat, 1 Tbsp cornstarch, 1/2 c. cold water, peaches, and blueberries.  Cook on medium heat, stirring, until thickened and bubbly.  Add 1 Tbsp butter and 1 Tbsp lemon juice.  Stir for a few minutes until butter melts.

4.  Pour fruit mixture into a 1 1/2 quart casserole dish  Spoon the topping in mounds over top of the fruit mixture.  

5. Mix together 2 Tbsp sucanat with 1/2 tsp honey and nutmeg.  Sprinkle the topping with this sucanat mixture.

6. Bake the cobbler for about 35 minutes until bubbly.  Serve the cobbler warm with ice cream or whipped topping.

7. Enjoy!! :)

Clean Chicken Enchiladas

This recipe was adapted from Clean Eating Magazine.  It is a very flavorful chicken enchilada without all the extra fat of most Chicken Enchilada recipes.

Clean Chicken Enchiladas
(serves 4)

Ingredients:
1 lb. chicken
2 Tbsp (pasture-raised) butter
1 1/2 tsp ground cumin
1 1/4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp sea salt
4 oz. green chilies
1 tsp hot sauce
15 oz. (low sodium) tomato sauce
1 clove garlic, minced
1 1/2 tsp chili powder
1/2 tsp crushed red pepper (or black pepper)
4 large whole wheat tortillas
Shredded cheese

Directions:
1. Preheat oven to 375 degrees. Melt butter in the microwave (30 seconds - 1 minute). Mix together cumin, 1 1/4 Tbsp chili powder, garlic powder, and sea salt.  

2. Drizzle both sides of the chicken with butter and sprinkle with seasonings.  

3. Place chicken in a casserole dish and cook in a 375 degree oven for 15-20 minutes, or until chicken is cooked thoroughly.  Lower oven temperature to 350 degrees. 

4. Shred or cut chicken into small cubes.  Combine chicken, hot sauce, and green chilies in a medium skillet. Cook on medium until heated through, about 5 minutes.  Remove mixture and set aside.

5. Put tomato sauce, garlic, 1 1/2 tsp chili powder, crushed red pepper (or black pepper), and more hot sauce, if desired, in the same skillet.  Heat on medium heat until heated through, about 8-10 minutes.

6. Put a few spoonfuls of tomato sauce mixture in the bottom of the casserole dish.  Build the enchiladas with 1/4 of the chicken mixture and a sprinkle of cheese in each.  Tuck in the sides of the tortilla and roll it up and place in the casserole dish.

7. After placing all enchiladas in the casserole dish, spoon the remaining tomato sauce over top and sprinkle with shredded cheese.  Bake for 20 minutes.

8. Enjoy!!