Recipe of the Month

Matt’s Peanut Chicken Kabobs

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Matt's Peanuts Chicken Kabobs


8 Boneless, Skinless Chicken Breasts
Rice (amount your preference)


1 C. Cream of Coconut
1/4 C. Lime Juice
2 TBSP Vegetable Oil
1/2 C. Soy Sauce
2 Cloves Garlic, Minced
1/8 tsp. Ground Red Pepper

Peanut Sauce:

2/3 C. Chunky Peanut Butter
2/3 C. Water
1/4 C. Soy Sauce
2 TBSP Cider Vinegar
2 TBSP Brown Sugar
1/8 tsp. Ground Red Pepper
2 Cloves Garlic, Crushed


In a bowl, combine marinade ingredients until well blended. Slice chicken into 3/4" strips. Place in marinade and stir until well coated. Cover and refrigerate for at least four hours, or up to 24 hours for more flavor.

Rice: prepare the night before or prepare at least twenty minutes before grilling chicken.

Peanut Sauce: blend ingredients together in a bowl before grilling chicken.

Skewer chicken on thin wooden skewers. Broil or grill chicken over medium heat for 2 or 3 minutes on each side. Serve over rice with peanut sauce.

Homemade Boo Boo Butter

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This cream is a great natural alternative for little cuts and scrapes, or even as a daily hand moisturizer, especially during dry winter months.


1/2 cup Olive oil
1/2 cup Coconut oil
1/3 dried Lavender buds
1/3 cup dried Calendula
4 Tbsp Beeswax (equals 2-3 oz. if using bars)
1 Tbsp raw honey
10 drops Tea Tree oil
10 drops Lavender oil
12 drops Frankincense oil
8 drops Lemon oil


In a saucepan, combine olive and coconut oil and allow to melt on medium heat. Once melted, add dried calendula and lavender, and infuse by simmering on low heat for 30 minutes. Remove the solids with a coffee filter or mesh strainer, and return the oil to the pan.

Add the beeswax, melting over low heat, followed by honey. Stir for at least one minute to blend well, remove from heat and add the essential oils, while stirring or whisking.

Once combined, pour mixture into glass or plastic airtight containers and stir the mixture occasionally while it sets so that the honey doesn’t settle to the bottom. Mixture will harden within approximately 10 minutes, and is then ready to use!

The Many Household Uses of Vinegar

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Did you know that vinegar has many different uses in your home in place of harsh chemicals?

Try some of these great methods:

Remove Pet Odor - Spray some white vinegar onto your pet’s puddle when you’re cleaning it up to remove the odor as well as the stain.

Clean Mineral Deposits - Scrub your shower with vinegar to remove hard water stains, let it stand for an hour, then rinse. Clogged shower head? Tie a plastic baggie filled with vinegar around the head with a rubber band and let sit overnight, remove and rinse.

Absorb Smoke Smells - Vinegar can help to remove cigarette smoke from rooms and surfaces. Add it to your carpet shampoo solution to pull the smell out of carpet, dilute with water and spray/wipe walls, or even stick a bowl full of vinegar in smoky rooms to absorb odors before they set in.

Clean Your Refrigerator - Wipe up spills and stuck-on food with a rag and 1 part vinegar to 1 part warm water. Works like a charm!

Dissolve Kitchen and Bathroom Grime - hard water deposits, soap grime, and food spots are no match for baking soda, vinegar, and a toothbrush! Let the solution sit for 20 mintues to an hour on stubborn spots, then rinse or wipe with a warm damp cloth.

Unclog a Sink - This is an inexpensive way to get a drain moving again. Add 1/3 cup of baking soda and flush with a generous amount of vinegar, followed by hot water to completely flush the baking soda through the pipes.

Natural Non-Toxic Laundry Solutions

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From the Happy Homesteading sections in the RidgeCrest Herbals 2017 Almanac.

Some of the most dangerous chemicals in our homes reside in our laundry room, but there are great natural alternatives out there! Try these great non-toxic recipes to get your clothes clean:


1 3lb. 7 oz. box of Super Washing Soda
1 4lb. box of Baking Soda
4 bars of Kirk's Original Fragrance Free Coco Castile Soap, grated
1 container of OxyClean Baby or OxyClean Free
20 - 30 drops of your favorite essential oil (Lavender is a lovely choice)


Mix all ingredients together SLOWLY (not to make a mess or inhale the mixture) in a big bowl or kitchen mixer (use mixers/food processors at your own risk), make sure to stir well while adding essential oils to prevent clumping. Store in an airtight container to prevent moisture from hardening your powder.

Use 1 - 2 TBSP's per load, no more!


Mix 20 - 30 drops of your favorite essential oil with 1 quart of white vinegar, and store in an airtight bottle. Be sure to shake your bottle before adding 1/4 to 1/2 cup to your fabric softener spout or ball for each load.


Use 4 to 6 wool dryer balls to reduce static cling and maximize your vinegar rinse, as well as reduce your drying time.

Homemade All-Natural Cough Lozenges

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From the Happy Homesteader in the 2017 RidgeCrest Herbals Almanac

Homemade All-Natural Cough Lozenges


1 cup organic cane sugar
1/2 cup water
1 Tbsp fresh-squeezed lemon juice (keep the seeds out)
1 Tbsp raw honey
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves (if you don't have ground cloves, you can make your own using a mortar and pestle)
Optional: 2-3 drops of essential oils such as Peppermint or Thieves


1.Combine all ingredients in a medium sauce pan on stove top. Turn on medium heat, stirring occasionally to prevent sugar from sticking.
2. Once the pan starts to simmer, continue stirring and adjust your heat to low setting.
3. Leave it simmering for about 15-20 minutes, stirring regularly.
4. Prepare a baking tray by lining a parchment/baking paper.
5. Remove pan from heat and let it cool for a few minutes. Your liquid should be dark, thick, and syrupy.
6. Use a spoon to dab dots of syrup onto your baking sheet, about the size of a quarter. Make sure that you work fast, because the mixture sets up quickly.
7. Let them cool/harden on baking sheet for at least 20 minutes.
8. Dust your lozenges with Slippery Elm powder, or you can also
use cornstarch, potato starch, or tapioca starch to absorb
condensation and prevent them from sticking together in
storage. Store in an airtight container away from direct
sunlight, and use as needed to sooth sore, itchy throats
and coughing.

December 2016 Recipe of the Month

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Heather's Christmas Salad

1 head red leaf lettuce
1 head green leaf lettuce
2 large grapefruits
1 large pomegranate
1 large avocado
1 large pear

Dressing Ingredients:
1 C. sugar
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
2 C. vegetable oil
1 TBSP poppy seeds

Blend dressing in a food processor; refrigerate until ready to use. Tear lettuce into small pieces, set aside. Peel grapefruits and cut into sections, set aside. Seed pomegranate, set aside. Assemble salads on individual salad plates: place lettuce on plate, arrange grapefruit sections and pomegranate seeds on top. Slice avocado and pear, putting pieces onto each plate. Drizzle dressing over each salad and serve.

Jamie’s Cranberry Orange Quinoa Salad

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Click on the above image to print the recipe or view in a larger scale! You can also find our recipe listed below for your convenience:

Jamie's Cranberry Orange Quinoa Salad


- 1 c. Quinoa
- 2 c. Water
- 2 large Kale leaves
- 2 c. Cranberries, fresh
- 2 TBSP extra virgin olive oil
- 1 tsp. Honey
- 2 TBSP Orange Zest, grated
- 6 small Oranges, peeled and coarsely chopped
- 1/4 c. Mixed Nuts
- 1/4 c. Pomegranate arils
- 1/4 c. mint, fresh, chopped


Rinse quinoa in cold water. Bring 2 cups water to a boil. When water is boiling transfer rinsed quinoa into pot and return to boil. Cover, reduce heat to low and continue to cook until water is gone, and quinoa is cooked, about 12-15 minutes. Wash, remove from stems, and finely chop kale. Pulse in a food processor to coarsely chop cranberries, olive oil, and honey. When quinoa is done, transfer to a mixing bowl and mix with chopped kale. Allow to cool to room temperature. Stir the grated orange zest in with the quinoa. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture, as well as the mixed nuts, pomegranate arils, and fresh mint. Cover and refrigerate until ready to serve.

Jared’s Spaghetti Squash Chicken, Sausage, and Apples

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Click on the above image to print the recipe or view in a larger scale! You can also find our recipe listed below for your convenience:

Jared's Spaghetti Squash Chicken, Sausage, and Apples


- 1 Spaghetti Squash
- 1-2 TBSP Coconut Oil
- 2 Apples, honeycrisp or granny smith, cored and chopped
- 1 pkg of Aidels Chicken Apple Sausage, sliced
- 1/4 C. Maple Syrup


Preheat oven to 350 degrees Fahrenheit. Poke squash with fork 5-6 times, and bake on a cookie sheet for 45-50 minutes. Take the cookie sheet out of the oven and cut the squash in half, length-wise. Remove seeds with a sppon and discard, leaving two pieces of squash with hollow cavities in the center. While squash is cooling, put the coconut oil in a large pan (I use a Wok) and warm over medium heat. Add 2 chopped apples and sliced sausage, and toss/stir until sausage is cooked through. Drizzle the mixture with maple syrup. Chop spaghetti squash into bite sized pieces, and add to pan. Combine all ingredients together well, and remove from heat. Serve.

Abbie’s Basil Ice Cream

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Click on the above image to print the recipe or view in a larger scale! You can also find our recipe listed below for your convenience:

Abbie's Basil Ice Cream


- 5 egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- pinch of salt
- 1.5 oz. fresh basil leaves (your variety of Basil will affect the flavor of your ice cream, but all seem to be good)

- Ice bath
- Whisk
- Ice cream maker


In a large bowl, whisk together the egg yolks and the sugar aggressively until the mixture is thick and pale yellow in color. It should fall form the whisk in thick ribbons.

Combine the milk, cream, and vanilla in a large saucepan and bring to a boil. Remove from heat immediately, and mix it slowly into the egg mixture, whisking with other hand.

Return mixture to the saucepan and cook slowly over low heat until custard base thickens slightly, and coats the back of a wooden spoon. Remove from heat and continue to stir (over an ice bath) until cold.

Meanwhile, bring a large pot of salted water to a boil. Blanch the basil leaves, drain over an ice bath, and squeeze out any excess moisture. Puree the basil leaves, and stir into the cooled ice cream base. Let the mixture infuse overnight.

Strain the ice cream base through a fine-meshed sieve to remove any larger pieces of basil leaves. Freeze the ice cream according to your ice cream maker's manufacturer's directions.

Place the ice cream in an airtight container and cover the surface with plastic wrap. Freeze 4-6 hours or until firm. Allow ice cream to soften just slightly before serving.

Chris’ Apopka

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Chris Apopka Recipe Almanac 2016-01

Click on the above image to print the recipe or view in a larger scale! You can also find our recipe listed below for your convenience:

Chris' Apopka


- 6 cans of beans (your choice)
- 6 avocados
- 3 green onions, chopped
- 2 medium tomatoes, chopped
- 2-3 cloves of garlic, diced
- 1 yellow bell pepper, chopped
- 1 bottle of light Italian dressing, or vinaigrette of your choice


Mix all ingredients together in a large bowl, add salt or season to your tastes, and enjoy!