Sunday, June 28, 2015

Game Day Chicken Dip

Football is just around the corner. We are mainly excited for The Ohio State Buckeyes College football over pro. However, there are teams we follow and will always follow on the pro team! We follow Green Bay Packers, and Seahawks; leave a comment below telling me who you follow or who is your favorite football team? Bring on the football season, as I am so ready with my game day chicken dip. 

You Will Need:

4 Large Organic Chicken Breast (Stage 3 from Whole Foods Market)
1 Cup Organic Ranch
1/2 Cup Franks Hot Sauce {or homemade}
1 pkg Organic Cream Cheese, room temp
Salt & Pepper, to taste
Organic Chili Powder
Organic Onion Powder
Organic Garlic Powder



Cook chicken on 350 degrees for 30-40 minutes, or until fully cooked; I seasoned with chili powder, salt, onion powder, and garlic powder


In a square baking dish, place cream cheese, ranch, and hot sauce; set aside


Once chicken is fully cooked, in a food processor or Vitamix blender; shred the chicken


Mix the chicken into the cream cheese pan. Bake at 350 degrees for another 20 minutes, be sure to stir it halfway through


Serve with your favorite chips, or crackers (homemade is best)

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

Saturday, June 27, 2015

Chicken Pot Pie!

Chicken pot pie is a very hearty meal, but very easy to make; time consuming yes, but simple at best. For the past 3 months Kailee has been asking and asking 'Mom, can you please make pot pie tonight?' I never felt like making such a HUGE meal. Tonight, I decided to surprise her with pot pie. Oh Boy! Did she ever freak out! I used a recipe that my grandmother used to make and passed down to me many years ago (like 7 or 8 years ago wow been a while). In honor of my grandmother please do enjoy this recipe and share with your family! This recipe is one to keep in the binder for a rainy day (which in Ohio today was cold, rainy and felt like fall). 

You Will Need:

6 tbsp Organic Butter, unsalted
6 tbsp Organic All-Purpose Flour (or whole wheat)
1 Cups Organic Onion, minced
2 Cups Organic Chicken Broth
1 Cups Organic Half-n-Half {or milk}
2 Cups Organic Potatoes, diced 
1 Cups Organic Frozen Peas & Carrots
2 Cups Organic Chicken, cooked
Organic Chili Powder, Garlic Powder, Parsley
Salt & Pepper
Pie Crust


Toss butter, and onions in a stock pot; cook 6-7 minutes or until translucent 


Add flour, stir to combine and cook another minute to get the 'flour' flavor out


Heat chicken broth in microwave for 5 minutes, add to onions, then add half -n- half, whisk any chunks out; bring to a boil, reduce heat to simmer be sure to stir this often, you do not want chunks or sticking


Add peas, carrots, chicken and potatoes (I had blanched potatoes weeks ago, and froze them, I used those here) stir and cook another 10 minutes on low heat


Roll pie crust out, poke holes in bottom to vent


Sorry forgot to picture it filled, but fill and top with crust... make as fancy as you can, I cannot so this is just as good as its' gonna get for me. Poke holes on top to vent as well. With oven heated to 350 degrees, cook 35-40 minutes or until golden brown. Remove from oven and cool 30 minutes (if you cut right away it will be a soupy mess! Trust me LET IT COOL as much as this part sucks, you have to do it)


TaDa!! Absolutely amazing, simple, delicious, and honestly will make people come back for more; impress away my friends!

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 


Wednesday, June 24, 2015

Fluffy Blueberry-Banana Bread!

Having a couple of blueberry plants in our backyard leaves me with TONS of blueberries yearly and nothing to do with them. Kailee eats them in her breakfast cereal, on the side with eggs, on top of oatmeal by themselves, on top of organic vanilla whole milk yogurt, in smoothies, in bread, and dehydrated (I mean the girl LOVES blueberries). Today, I decided to make my cinnamon, banana, blueberry bread and share it with everyone because it is truly the best blueberry bread to date! I enjoy doubling the batch, making them in small bread dishes and freezing for whenever (makes life so much easier when you can make ahead and freeze for later). Make these into 4 mini loafs or into 24-48 muffin breads! The choice is yours, choose wisely!! =]]

You Will Need: 

2 Cups Organic All-Purpose Flour (or whole wheat)
1 tsp Baking Powder (Bob's Red Mill)
1/2 tsp Baking Soda (Bob's Red Mill)
1 tsp Organic Vanilla Extract
1/2 tsp Organic Cinnamon
2 Organic Pasture Raised Eggs, room temp
1/2 Cup Organic Butter, room temp
1/4 Cup Organic Raw Milk, room temp
2 Organic Bananas, brown spots and soft
1 tsp Salt (Real Salt Brand)
1 Cup Organic Coconut Sugar (or reg)
1-1 1/2 Cups Organic Blueberries (mine are fresh from my backyard)


Place butter and sugar in a deep dish, or your kitchenaid stand mixer (mine broke... boo)


Using a paddle attachment or hand mixer (like I did) cream the butter and sugar together


Add the eggs, vanilla, and milk mix until incorporated fully


Add the bananas, I used ONLY 2 I have 3 pictured because I did not think it would be enough with 2, but 2 is more than enough banana in the bread; if you want 3, by all means add 3, I did not want the banana to over power the bread. Instead I wanted it all to be equal amounts and 2 did that perfectly


I did not picture salt above, but you do need it. Add salt, cinnamon, baking soda, baking powder and flour to the wet mixture


Either using your paddle attachment or a plain old whisk, whisk together until fully incorporated


Switch to silicone spatula and fold in the blueberries. Now, with the blueberries, you can either toss them in light flour to keep them from falling to the bottom of the dish, but I did not and they did not fall to the bottom, they stayed in place as you will see below


Kailee folding the mixture together


Using 1 cup measurements, pour into a greased pan (with butter I greased them) or just fill 3/4 full. Add blueberries to the top to make it look extra sexy! HAHA


Bake at 350 degress for 35-40 mins or until golden brown and toothpick insert is clear! Cool 7 minutes, remove from bread dish, and completely cool before cutting. This makes 4 mini loafs, perfect for Holiday gifts, or to freeze. I am freezing these for later! At Christmas time I am making these and giving them out to people at my husbands work.


Makes lots of mini muffins, you can freeze these as well. Cook at 350 degrees for 14-20 minutes or until toothpick insert is clean. 

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

Wednesday, June 17, 2015

Fluffy Waffles

Kristopher and Kailee absolutely love waffles, (yes we used to buy frozen ones until I discovered how easy it was to make them homemade and freeze yourself!) We go through so many waffles monthly, and pancakes it absolutely ridiculous! But, I see no reason to hold them back when I know exactly what is in the waffles, and how much sugar is in them. Let's make some waffles and let's freeze them for a fast and easier breakfasts' before school or even work!



You Will Need:

2 1/2 Cups Raw Milk
2 tbsp Organic Butter, melted
2 Organic Pasture Raised Eggs, separated
2 tsp Baking Powder
2 tsp Salt
2 tbsp Organic agave
2 tbsp Organic Vanilla
3 1/2 Cups Organic Flour
1 Cup Chocolate Chips, or Organic Blueberries


In a deep glass bowl, add flour, salt, baking powder, and stir together, set aside.


Add milk, melted butter, egg yolks, and whisk together


It is okay to leave it 'lumpy', if you over mix this then it will not turn out fluffy 


In a separate bowl, whisk egg whites to stiff peaks... fold into the waffle batter mix; GENTLY! 


I divided the batter, chocolate chip (for Kristopher), blueberry (for Kailee) and plain (for myself and Daniel). Lightly butter your waffle iron, and place enough batter in according to your waffle iron. Cook until green light shows.. 


Chocolate chip all in it's yummy, beautiful glory!! Can you taste it?! This recipe is super simple, super easy to remember and def must have! I take these and pop them in the fridge for 3 days, they are gone! But you can freeze them for longer. Place on baking sheet, pop in freezer, freeze completely then zip-lock, date and label and you are done! 

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

Saturday, June 13, 2015

Freezer Sausage & Egg Muffins!

Breakfast is always something that needs to be fast, easy and ready within minutes or the children get whiny. Also, Daniel needs something easy for when he is in a hurry and running behind before work at 4 A.M. Recently, I made my homemade English muffins and decided to make a knock off for McDonald's, sausage, egg and cheese muffins. Oh boy! Did these please! Not only do they look absolutely amazing, they taste just as good! Give them a try, you will be surprised!




You Will Need:

Homemade English Muffins (here)
Organic Sausage
Organic Pasture Raised Eggs
Organic Cheese Slices



In a skillet, place the sausage cover the bottom with water, and cook on medium high, once brown, turn and continue cooking until all the water is gone, then cook another 2-3 minutes per side to give it color.


Take mason jar rings, cover with butter, and place on a griddle (this one I got is chemical free) heat to 325, and slowly pour whisked eggs into the rings (yes they may run slightly out the ring but that can be trimmed). Cook 2-3 mins then....

Flip over the eggs, again it may run a bit, and cook for 2 mins, then beat them out with a knife or spatula, I had to use an oven glove because the rings get hot; so be careful!


Now assemble your sandwich; eggs first


Then sausage


Top with cheese and bun


And there you go, homemade sausage and egg English muffins! 


I wrapped these in bpa-free plastic wrap, and put them in ziplocks then into the freezer! They were gone in a matter of days! Hard work paid off woo hoo!! Will be making these again for sure!! When you take them out of freezer, you can defrost first that way they heat better. I say if you want to eat some the next morning put them in the fridge so they are defrosted already and all you have to do is heat and go! 

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

Tuesday, June 9, 2015

Potato Wedges

When I was pregnant with my son, Kristopher all I craved (whenever I could eat, assuming I was not throwing up) potato wedges, and I must admit I did not have the best mind set when it came to food; I would have KFC potato wedges, or Fry's (aka Kroger). I want to make sure I am giving my family the best ingredients and foods possible, even if they may be considered "bad" for you (aka pies and sweets). I needed to come up with a plan on how to make potato wedges without all the nasty crap added from those places. For some odd reason all I have been craving, yet again, is potato wedges.. Well I came up with what I thought was the best for what I had, and they tasted amazing!! On to the recipe, enough mumble jumbo!



You Will Need:

5 Pound Bag Organic Potatoes
1 Stick Organic Butter
1/2 Cup Parmesan Cheese, Fresh Grated
1/2 tbsp Organic Paprika
1 tsp Salt
1 tsp Pepper
1 tsp Organic Garlic Granulates
1 tsp Organic Onion Granulates



Dice your butter, and place it into a glass 9' x 13' pan that is oven safe. Melt the butter slightly, the rest will melt in the oven; which is good it will keep the potatoes from sticking while they cook


In a big zip-lock bag, place all your dry ingredients and mix together, set aside


Wash your potatoes very well, no dirt is good! *As you see my husband is my potato scrubber!*


Peel, and cut potatoes into wedge shape (I could not get that pictured, sorry) place the wedges into the dry mixture bag *Kailee did that here*


Shake the bag until all the potatoes are fully coated with the mixture, as you can see here


Dump the potatoes onto the glass baking dish, and cook in the oven at 375 degrees for 60 minutes, making sure to turn them at 30 minutes. After 60 minutes, check to see if they are soft enough and have even crisp to them, if not up the temperature and continue to cook in 10 minutes intervals, turning after every 10 minute 


Do they not look BEAUTIFUL!! Nice and golden brown, with amazing crispy edges


My homemade chicken strips recipe pairs amazingly with these potato wedges! 

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!!