Chopped Chicken Liver

1/2 lb organic free-range chicken livers (cleaned/ remove any dark spots)

2 teaspoons pastured butter

1 teaspoon EV olive oil

3 hard boiled free-range organic eggs

1/2 cup caramelized onions (recipe under ‘recipes’ on site)

sea salt / pepper to taste


saute liver in heated oil in a medium saute pan over medium heat until firm (about 10 minutes). place all ingredients in a mini food processor and pulse until smooth.

serve with rice crackers.

enjoy – this is one of my favorites!



Sausage and Spinach Parmesan “Hero”

  • 1 tbs. organic olive oil
  • 4- 5 links naturally raised NO hormone NO antibiotic free range turkey or chicken sausage – Italian mild is yummiest for this recipe can use spinach feta as well.
  • 2 cups organic store bought pasta sauce (NO sugar added)
  • 1 package organic spinach (washed – sautéed in 1 tbs grass fed butter)
  • ½ cup grated raw NO hormone NO antibiotic/ grass fed cheddar cheese

Brown sausage in large sauté pan. Add spinach and butter continue to cook until spinach wilts, add sauce stirring until hot. Turn flame off cover with cheese and place lid on pan until melted and creamy.


Follow directions up waiting on the cheese part- place sausage, spinach, sauce mixture into a greased large casserole dish  cover with cheese and pop into a 375 degree oven until bubbly and golden.


Yogurt-Curry Chicken

  • 3-4 lbs of organic, free-range, local chicken thighs
  • 1 cup of organic full fat yogurt (Erivan or Seven Stars brand are best)
  • Juice of half an organic lemon
  • ¼ cup organic olive oil
  • Spices – here is where you have fun, I used all of these and this chicken was the most delicious I have ever made… add the amounts that appeal to you – I went heavy on the curry & garlic but feel it out. ( I would say that the curry, turmeric, garlic, cayenne, cumin, cardamom and sea salt are the MUSTS)
  • Curry
  • Granulated garlic (can use fresh)
  • Turmeric
  • Chinese 5 spice
  • All purpose seasoning
  • Cinnamon
  • Clove
  • Cayenne
  • Cumin
  • Cardamom
  • Oregano
  • Paprika
  • Sea salt
  • Butter / olive oil for pan

Mix all ingredients on a bowl with tongs, place in a glass jar and put in fridge 4 hours –  over night. Melt butter in oil in pan on medium heat, put chicken in pan, turn flame to low and cover with a lid for about 3-5 minutes on each side. Shut flame off and let chicken rest with lid on.

ENJOY the most juicy, tender, flavorful chicken EVER!!!



Simple Bone Broth

  • Chicken bones and skin
  • 4 celery stalks
  • 3 carrots
  • 1 medium onion halved
  • Fresh dill ½ bunch
  • Fresh parsley ½ bunch
  • 4 -6 quarts water
  • 5-8 peppercorns or ground black pepper
  • NO salt poultry seasoning

Put all ingredients in a large pot with a lid – bring to a boil, skim off any “foam” bring down to a simmer and let go for 6 -24 hours. Be sure NOT to add salt until the broth is done cooking – salt will keep the bones from releasing all of their callogen ,vitamins and minerals. Strain and enjoy!

Chicken Salad

Buy an organic – free range fully cooked rotisserie chicken ( about 2 lbs) pull meat off bones and set skin and bones aside ( we will use those later)  chop meat into small cubes.

  • 3 organic carrots cubed fine.
  • 4 ribs celery diced fine
  • ½ bunch organic parsley chopped fine
  • ½ red onion diced fine (optional – I did not add this but it is yummy and works in this recipe)
  • 1Tbs. olive oil
  • 2 Tbs. organic olive oil mayonnaise
  • 1 generous dash paprika
  • 1 teaspoon organic poultry seasoning (make sure to get the one with NO salt and NO “tvp” – textured vegetable protein, can make your stomach hurt)
  • 1 large pinch sea salt
  • Fresh ground black pepper – to taste

Mix all ingredients in a large bowl, enjoy!

Variations – you can add some cashews, walnuts, raisins, dried apricots, curry powder, have fun with this … its chicken!

Braised chicken with Aromatic Black Cherry-Shallot Sauce

  • 2 tbs. organic unfiltered extra virgin olive oil
  • 2 plump shallots minced (you can use scallions)
  • 1 organic free range chicken (about 2-3lbs) cut into 8 pieces
  • 1/2 cup- to a cup – home made chicken stock
  • 1/2 cup organic mild salsa
  • 1/2 cup organic black cherry concentrate (available at health food stores)
  • spices to taste… chili powder,oregano,paprika,cumin, ground clove, marjoram. Curry. Sea salt, fresh ground pepper.

Rinse chicken in cold water and towel dry, set aside. in a large deep skillet (with a lid) on high heat, place olive oil, and shallots stirring until cooked, lower flame to medium and place chicken evenly in pan, pour in stock and cherry juice concentrate and salsa, salt, pepper and spice chicken to taste and cook until browned – with tongs turn chicken over and add more stock as needed, lower heat to medium-low and cover with lid. check and turn to low braising chicken until done- 15-20 minutes. enjoy!

Apricot Glazed Chicken

  • 2 lbs organic chicken breast
  • 1/4 cup apricot jam (NO sugar added kind only fruit- organic if you can)
  • 1 clove garlic minced
  • 1/4th cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 teaspoon italian blend seasoning
  • sea salt to taste
  • 1/4 cup organic chicken broth

pre-heat oven to 350

place all ingredients in a casserole dish except chicken
mix marinade together until blended. wash and towel dry chicken season with sea salt then put in marinade. glaze chicken generously in marinade. place in oven for an hour turning half way – if you want to add some grass-fed butter that is fine.