Amish Baked Chicken (And Meal Planning: One Small Change At A Time)

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-post and recipe by Gretchen Kingsley

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Amish Baked Chicken :: Vintage Kids | Modern World

We live smack-dab in the heart of Amish country, and this is by far, one of my favorite recipes!  It almost tastes like fried chicken, but it’s baked! But before we get to the recipe…here are my menu planning thoughts for the week…

If you haven’t already read Kelsi’s most recent blog post, you will want to. She shared a lot of great information and links to wonderful resources for organic shopping. For most, it’s not feasible to start buying all organic fruits and vegetables in addition to organic raw dairy and organic grass-fed, hormone-free, antibiotic-free meat. Nor, is it feasible to change one’s other eating habits overnight and always make everything from scratch.

But, you can make small changes.

I have felt overwhelmed at various times over the past 3 years, when I really started learning more about wholesome foods. Even though, Chris and I have eaten “healthy” for awhile (aka: lots of fresh fruits and veggies and few processed foods), I realized that there was so much that I wasn’t doing. There were many things that I still had to learn in the kitchen. With this realization, there have been several times when I wanted to throw in the towel because I couldn’t do it all. Why do anything when I can’t do it all?

Why spend money on some organic produce when I can’t have all organic produce? But with most things, even small changes can have big impacts.

At the beginning of my real food discovery, I had ample time, sometimes spending whole days in the kitchen. I was a stay-at-home wife with nothing other to do than keep a home and have good food on the table each night. I learned so much in that year. I ground my own grain to make fresh bread, harvested wild blackberries to put into the freezer for winter, and made my own butter, yogurt, cream cheese, and sour cream from raw dairy. Homemade kefir and lacto-fermented veggies were a regular part of our diet. I had the time (and energy) to do so many of the things that I read about.

Then a change…we packed up our stuff, and moved overseas, to Ecuador. One year in a rural, indigenous community with fresh cuy (guinea pig) becoming almost a staple.  I no longer had my grain mill or food processor. I no longer had access to whole grain, safe raw dairy, or my kombucha grains. It was also almost impossible to find (or extremely expensive if you did) whole wheat flour, plain whole milk yogurt, and many of the other staples that had become part of our food diet in the States. I had to change my expectations. We were still eating healthy (fresh fruits and veggies at a fraction of the price and lots of free-range chicken and eggs) even though I couldn’t do everything I knew to do.

Then another change…a child. Though we are now back in the States, I am doing far less than I had envisioned. My grain mill is still packed away from when we left for Ecuador and my fresh bread is now made in a bread machine with store-bought sprouted whole wheat flour. Our lacto-fermented veggies have dwindled to a singular fermented-veggie (homemade sauerkraut). Some weeks I feel so accomplished and others I find it challenging to do even one extra in the kitchen.

 

So with all of these changes, I’m learning to start small…or continue small. Remember, even one small change has big impacts.

 

MEAL PLAN FOR THIS COMING WEEK:

Monday ~ French Onion Soup with Homemade French Bread

Tuesday ~ Huevos Rancheros

Wednesday ~ Dahl (recipe to come)

Thursday ~ Amish Baked Chicken (recipe below)

Friday ~ Homemade Pizza

Saturday ~ Dairy-free Mac-n-Cheese (This is a hit with even dairy lovers!)

Sunday ~ Dill popcorn (though we use coconut oil) and smoothies

**A fresh salad is a nightly staple. The Sweet & Spicy Roasted Pumpkin Seeds make a great salad topper!

 

– and now –

 

Amish Baked Chicken

Ingredients

  • 1/2 cup flour (where to buy)
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1/4 teaspoon dry mustard (where to buy)
  • 3 teaspoons sea salt
  • 3 pounds of chicken pieces (preferably organic, free-range)

Instructions

  1. Mix the dry ingredients well in a shallow bowl or pan.
  2. Rinse each chicken piece briefly in running water.
  3. Roll chicken pieces in mix until well coated.
  4. Place in greased pan and bake for 45-60 minutes at 375 F, turning once, until cooked through.
http://www.vintagekidsmodernworld.com/2013/04/meal-planningone-small-change-at-a-time/

 

Have you had to adapt for life’s changes?  What small changes have you made in your kitchen?

 

Linked to Fat Tuesday, Real Food Wednesday, Simple Meals Friday, Unprocessed Fridays, Natural Family Today

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  1. So I intended to make this recipe the other night but ended up making a variation of it. I started making the recipe and realized that I didn’t have any paprika, or ground mustard. So I used parsley, extra black pepper and garlic salt. I also used coconut flour instead of wheat flour and it turned out great! Thanks for the idea!

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  3. I can totally relate to how moving abroad can totally mess with your regular diet. When I moved to Mongolia I was pretty lost for a while. I think we ate slightly odd things from time to time as I tried to adapt recipes and find familiar ingredients.

    Now that I’m completely used to traditional foods, however, I think I’d be a little more willing to ditch my plans and drink fermented mare’s milk with everyone else. 🙂
    Daja recently posted..Prayer for Week of April 8–The Father’s LoveMy Profile

  4. Having been adopted by an older couple (mom born USA 1907; dad born Italy 1900) this is the way my mother always cooked chicken and I still do. However mom’s old recipe just called for putting the chicken in a large shallow glass baking platter and, since rolling the chicken in the ingredients makes another dirty bowl, sprinkle the ingredients directly onto the chicken and put a dab of real unsalted butter on each piece which will melt and keep the chicken from sticking. And don’t bother to turn the chicken so that the fat under the skin will melt right off so the chicken will be crispy.

    • OOOh Marguerite – that sounds wonderful! I’m a HUGE fan of butter – so that sounds amazing!! 🙂 thanks for sharing!!!

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