Dandelion Bacon Salad

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Dandelion Bacon Salad

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  • Author: Jill Baker
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Description

This is a great way to incorporate wild greens into your diet. If you harvest wild greens be sure to get them from “clean”, unsprayed areas.

Ingredients

Scale

Dressing

  • 1/4 c. lemon juice or vinegar
  • 1/4 c. honey or sugar, more or less to taste
  • 1/8 tsp. salt
  • 1/2 c. evaporated milk (or fresh, raw whole milk)

Salad

  • 4 slices bacon
  • 1 Tbsp. flour
  • 8 c. dandelion greens chopped
  • hard cooked egg chopped

Instructions

  1. Blend lemon juice or vinegar, honey or sugar, and salt in a bowl. Stir in evaporated milk
  2. Fry 4 slices bacon in a large frypan and drain on paper towel.  Remove all but 1 Tbsp. bacon fat from the pan.  Crumble bacon and set aside.
  3. Add flour to reserved bacon fat in the fry pan, heat, and stir until smooth.  Slowly stir in the dressing mixture.  Heat and stir until thickened.  Turn off heat but leave pan on the burner.
  4. Add dandelion greens to warm dressing and stir gently to coat.  Garnish with bacon and chopped hard-cooked egg.

Notes

You can substitute escarole, endive, or Boston lettuce for the dandelion greens. Other choices include any of the dark leafy greens and suitable weeds like lambsquarter, dock, and amaranth (pigweed).

Other optional garnishes include red onion rings, mushrooms, or dried cherries.

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Gluten-Free Chicken Nuggets

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Gluten-Free Chicken Nuggets

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  • Author: Jill Baker
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Description

Who doesn’t love chicken tenders/nuggets? I guarantee these are MUCH better than those fast food look-alikes, not to mention healthier too! Make a whole bunch and freeze to reheat for a quick meal on the go!

Ingredients

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  • 2 lbs. GMO-Free, Pasture Raised, Boneless Chicken Breast or Tenderloins
  • 1 c. Millet Flour
  • 2 tsp. Sea Salt
  • 2 tsp. Garlic, fresh or dried
  • 1 tsp. Pepper
  • 1 tsp. each of Thyme, Marjoram
  • 1.5 lbs. Mangalitsa Lard

Instructions

  1. Place lard in pan such that there is 1-1 1/4 inch of fat in the pan when melted.  Heat over medium-medium high heat to a temperature of 350-400º F while preparing other ingredients.

  2. In a large ziploc bag, combine the flour, salt, and spices.  Set aside.

  3. Slice the chicken breast across the grain in roughly 1/2 inch slices.  Cut into smaller pieces if desired.  Tenderloins don’t need to be cut.  Place pieces in the bag of flour and shake until they are all coated well.  Let set for a minute or two.

  4. Be sure the fat is hot enough, then carefully lay the strips/nuggets into the hot fat.  When the pieces are nicely browned on the bottom and the meat is white up the edges, carefully turn them over.  Fry on the other side until nicely browned.   It should be around 3 minutes for each side.

    GMO free, gluten free chicken nuggets frying.

  5. Remove pieces from pan and drain on a rack or on absorbent paper.

  6. Enjoy with your favorite sauce: mustard, honey mustard, BBQ, or Ranch!

Notes

Feel free to use an air-fryer vs cast iron for frying!

Possible substitutions for millet: potato flour or flakes (GF Panko), corn meal, rice flour.  You can use wheat flour if the gluten is not a concern to you.

Change out the spices to keep it interesting: basil, fennel, and coriander; rosemary and sage; curry and extra cayenne.

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Carnivore Fried Chicken Nuggets

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Carnivore Fried Chicken Nuggets

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  • Author: Jill Baker
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Description

This breading recipe is suitable for a carnivore diet because it uses a nut flour.  Enjoy!

Ingredients

Scale
  • 1 lb. Mangalitsa Lard
  • 1 lb. GMO Free, Pasture Raised, Boneless, Skinless Chicken Breast or Tenderloin
  • 1 c. Almond Flour
  • 2 tsp. Sea Salt
  • 2 tsp. Garlic, diced fresh or dried
  • 1 Dash Cayenne Pepper

Instructions

  1. Start out by putting come of the the lard in a deep frying dish and heat over medium to medium high heat to pre-heat to 350-400º F.

  2. Next, in a gallon size ziploc bag, combine the dry ingredients.  Set aside.

    GMO free chicken nuggets recipe paleo ingredients

  3. Slice the chicken breast across the grain into slices about 1/2 inch thick.  Cut into smaller pieces if desired.

  4. At this point, place some of the chicken pieces into the bag and shake until the pieces are thoroughly coated.  Allow to set for a minute or two so the coating adheres to the pieces.

  5. When the fat is hot, carefully place the pieces in it.  Cook for about 3-4 minutes until the meat is white up the sides.  Turn and cook for about 3 more minutes.

    GMO free, gluten free chicken nuggets frying.

  6. Finally, remove the pieces from the fat and drain on a cooling rack or on absorbent paper.  Enjoy with your favorite sauce: mustard, honey mustard, BBQ, or ranch.

    GMO free, pasture raised, gluten free chicken nuggets

Notes

Feel free to change up your seasonings to suit your palate!

Try this in the air-fryer and tell us how it turned out!

This recipe is similar to the GF Chicken Nuggets recipe found here.

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Chicken Pizza Crust (Carnivore/Paleo)

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Chicken Pizza Crust (Carnivore/Paleo)

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  • Author: Jill Baker
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Description

This pizza crust is a favorite in the Baker family household. It counts as carnivore and supports a paleo or keto diet. This takes homemade pizza to a whole new level!

Ingredients

Units Scale

1.5 lb. Ground Chicken or Turkey

2 tsp. Sea Salt

1 tsp. Oregano

1 tsp. Thyme

1 tsp. Paprika

2–3 Cloves Fresh Garlic, diced

1 Dash Cayenne Pepper (optional)

1–2 Egg(s)

Instructions

  1. Preheat oven to 400º F
  2. Combine all ingredients in a bowl.  Mix together thoroughly.
  3. Line a pizza sheet with parchment paper (or a silicone liner).  Place the chicken mixture in the center of the pan.  Put a second sheet of parchment paper over to top.  Roll out to 1/8″ -1/4″ thick.  A thinner crust will cook quicker and be crispier.
  4. Remove top parchment paper.  Bake in 400º F oven for 15-25 minutes depending on the thickness.
  5. When the crust is nicely browned, remove from oven and let it cool for about 5 minutes.
  6. Top the crust with your favorite sauce and toppings and cheese.
  7. Bake again for about 15 minutes, until the cheese is melted and bubbly.
  8. Enjoy!

Notes

  1. You can be creative with your seasonings!  Try using basil and fennel, try using fresh rather than dried herbs, etc.
  2. You can add cheese to the crust for a yummy flavor twist: try 1/2 cup Mozzarella and 1/4 c. Parmesan.
  3. Beware of overloading the pizza with toppings.  Too  thick a topping layer can leave the crust a little soggy.
  4. Ground beef will work ok with this recipe, but not as well as chicken or turkey. Ground pork is too fatty and doesn’t work well.

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Fels Naptha Soap Solution

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Fels Naptha Soap Solution

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  • Author: Jill Baker
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Description

This recipe comes from a book called Old Time Gardening Wisdom by Jerry Baker.  He shares a lot of gardening information from soil fertilization to design to plants, trees, bushes, herbs to how to harvest and store your crops.  There are recipes using regular, plain ingredients for almost everything.  The one for bug pests is called the Fels Naptha Soap Solution.  It really worked great for me last year except for the squash bugs. I added essential oils (lavender, lemongrass, peppermint, and neem) and sometimes some diatomaceous earth.

Ingredients

Scale
  • 1/4 bar Fels Naptha Soap
  • 1 qt. boiling water
  • 1/4 cp. liquid dish soap (use a natural type of dish soap)
  • Essential oils, according to your preference (optional)

Instructions

  1. Shave or grate the Fels Naptha soap into the boiling water.

  2. When the soap is completely dissolved, mix in the liquid dish soap. The dish soap keeps the mixture from separating.

  3. Add in any essential oils you want to put in your mix.

  4. Allow to cool. Store in a suitable container until ready to use. You’ll want to give it a good shake before using.

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