We enjoyed a roast chicken on Sunday. I always enjoy the various meals I can make from one organic chicken. After the roast chicken I deboned it and used the meat for tonights dinner then put all the bones in drippings into a large Dutch oven and simmered for a couple of hours. Removed the bones, strained and refrigerated it so the fat would surface, thus making it easier to skim the fat off. This made a wonderfully rich chicken stock that was so dark it looked like beef stock rather than chicken. It will make a beautiful meal down the road but for now I froze this for use later on. Tonight with the chicken that I removed I made Chicken, Cheese & Tomatillo Enchiladas. I always make a little extra tomatillo sauce for a great salsa with chips for a weekend movie. It’s a real treat and the flavor is unmatched. There’s a little zing in the tomatillos that you just don’t find in anything else. Continue reading
Pretty much the only complaint we’ve ever heard anyone make about eating organic is the expense. Yes, it costs more, but it still isn’t as expensive as you think. This is the third dish we’ve gotten out of one organic chicken. First we made homemade stock for soup, and then we used some of the meat to make two other dishes; egg rolls to accompany a stir fry dish or appetizers and lastly, Will’s favorite of the three. This chicken salad is wonderful on a croissant or just on a bed of lettuce with a few slices of avocado.
This is so easy and everyone alway raves about it. If you don’t care for dried cranberries you can substitute grapes and do the same for the nuts, add your favorite. I like walnuts as they are so good for you and nuts always have that great crunch, the texture gives us a more satisfied feeling, I think. This recipe is easily doubled or even tripled for larger groups.
- 2 cups cooked chicken, cut into bite size pieces
- ½ cup celery, split and chopped
- ¼ cup walnuts or pecans are good, chopped
- ⅓ cup dried cranberries, I purchase the ones with half the sugar or substitute sliced grapes
- ½ tsp. lemon juice
- ½ tsp lemon zest
- ½ cup mayo
- ¼ cup sour cream
- Salt and pepper to taste
- Combine and chill until ready to serve. Serve on a croissant with sliced avocado or on a bed of lettuce.
I love yogurt, when I was younger I liked the fruit filled ones. However, after being ill and turning to clean eating I dropped the fruit filled ones because they just were not healthy. Now I add my own fruit and etc. This recipe is a bit different in that it’s a savory yogurt dish. One that I think you will love and it’s ideal for guests. Plus, you know how sometimes it’s hard to get together with friends and relatives for Thanksgiving when everyone is going somewhere else or there just isn’t enough time to fly in or fly out? Well this makes a great substitution for that great big “Tom Turkey” when there are just a few people for dinner. Continue reading