Homemade Organic Copycat Kraft Fresh Take Italian Parmesan

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 5 Tbsp. freshly grated organic Parmigiano Reggiano cheese
  • 6 Tbsp. strained and finely shredded organic mozzarella
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, 2 Tbsp. Parmigiano Reggiano, Italian seasoning, parsley, granulated garlic, granulated onion, and celery seed; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs and seasoning powder in a small stainless steel bowl; Set aside.
  3. Combine all cheeses in another small stainless steel bowl along with the flour; Set aside.
  4. This is now ready to be used in Homemade Organic Fresh Take Chicken Parmesan, or Homemade Organic Fresh Take Baked Spaghetti.
  5. This recipe yields 1-1/2 cups.
  6. Enjoy!

Homemade Organic Baked Chicken Nuggets with Herbs and Parmigiano

The seasoning blend is from Rachael Ray and it’s delicious; I adapted her recipe to make it organic and baked instead of pan-fried.

Here’s What You’ll Need:

For the breading:

  • 2 cups Homemade Organic Herbed Breadcrumbs
  • 1 cup freshly-grated organic Parmegiano Reggiano cheese
  • 1 Tbsp. organic dried thyme; OR 6 sprigs or stems fresh organic thyme leaves, stripped and chopped, 2 to 3 tablespoons
  • 1 Tbsp. organic dried rosemary; OR 6 sprigs fresh organic rosemary leaves, finely chopped, 3 tablespoons
  • 2 Tbsp. organic dried parsley flakes; OR 2 handfuls chopped organic flat-leaf parsley leaves
  • 1 tsp. organic granulated garlic; OR 4 organic garlic cloves, finely chopped
  • 1 teaspoon organic crushed red pepper flakes

For the nuggets:

  • 3 cups unchlorinated and unfluoridated water
  • 2 Tbsp. Real Salt
  • 6 organic pastured chicken breasts, skinned and boned
  • breading mix (see above)
  • 1 cup [1 stick] organic pasture butter
  • 1/2 cup organic schmaltz (or additional organic pasture butter)
  • Real Salt, to season chicken
  • freshly ground organic peppercorn blend, to season chicken
  • 1 cup organic unbleached white flour

Here’s How I do it:

  1. Preheat the oven to 450° Fahrenheit.
  2. Cut the chicken breasts into 1″ squares and place into a medium stainless-steel bowl with the water and 2 Tbsp. Real Salt; Allow to soak in the brine for 30 minutes to an hour, then pat dry before setting aside.
  3. Warm the butter in a small saucepan over medium heat; keep it on low to stay liquefied.
  4. Season chicken tenders with pepper; Wash hands thoroughly in warm-hot water.
  5. Place flour in a shallow dish.
  6. Keep the melted butter in the saucepan and use it as your second dish.
  7. In a third dish, combine the breading ingredients.
  8. Coat chicken in flour, then in the melted butter, then in the breading mixture.
  9. Place the nuggets onto a cookie sheet;  Wash hands thoroughly in warm-hot water.
  10. Bake the nuggets for 5-6 minutes; Flip the nuggets and bake for 5-6 more minutes, or until golden brown on each side.
  11. Wrap 20-25 nuggets in unbleached parchment paper, then once again in aluminum foil.  Write the date you made them on the foil in permanent marker and freeze for up to 3 months.
  12. Enjoy!

Homemade Organic Freezer Italian Ground Sausage Mix

Use one pint of this mix instead of 1 lb. loose Italian sausage in recipes.

Here’s What You’ll Need:

  • 3 lbs. organic pastured ground pork
  • 3 organic pasture eggs
  • 1 Tbsp. organic red wine vinegar
  • 1 tsp. Real Salt
  • 1 tsp. organic freshly-ground peppercorn blend
  • 12 sprigs organic Italian flat-leaf parsley, finely minced OR 1 Tbsp. plus 1-1/2 tsp. organic dried parsley flakes
  • 1 small organic garlic bulb, peeled and minced [ approx 9-12 organic garlic cloves]
  • 3 Tbsp. minced organic fresh basil leaves OR 1 Tbsp. organic dried basil
  • 1 Tbsp. organic ground paprika
  • 2 Tbsp. organic red pepper flakes
  • 1 Tbsp. organic fennel seeds
  • 3/4 tsp. organic brown sugar
  • 3/4 tsp. organic dried oregano
  • 3/4 tsp. organic dried thyme
  • 2 cups Homemade Organic Soft Bread Crumbs
  • 1 cup chopped organic celery
  • 1 cup chopped organic yellow onion
  • 1 cup chopped organic carrot
  • 1 cup chopped organic green bell pepper

Here’s How I do it:

  1. In a large mixing bowl, beat eggs slightly.
  2. In a large stainless steel mixing bowl, combine the ground pork, red wine vinegar, eggs, ground peppercorn blend, parsley, minced garlic, paprika, brown sugar, red pepper flakes, fennel seeds, brown sugar, oregano, and thyme; DO NOT smash the meat as it will make it a weird texture, instead pull the meat apart gently and mix carefully with your fingers.
  3. Cover and refrigerate the sausage mixture for 24 hours.
  4. Gently mix in celery, onion, carrot, bell pepper and breadcrumbs into the sausage mixture.
  5. Cook half of the mixture in a large skillet or the bottom of a wide stockpot until the meat is lightly browned; Repeat with remaining half of mixture.
  6. Allow the mixture to cool; Measure into 2-cup portions (wide-mouth pint jars with tight-fitting lids) and freeze.
  7. Yields 7 pints of mix.
  8. Enjoy!

Homemade Organic Chicken Helper Creamy Chicken and Noodles

I have adapted this recipe to use ground chicken instead of raw cubed chicken.

Here’s What You’ll Need:

Here’s How I do it:

  1.  If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen chicken mix, onions, mushrooms, celery (if using), and carrots.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the chicken in a saucepan until halfway done.
  3. Add the onions, mushrooms, celery (if using), carrots and garlic, then saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  4. Add the chicken stock, vegetable stock, and milk; Stir well.
  5. Stir the egg noodles and peas into the skillet.
  6. Add the parsley flakes, turmeric and salt; Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles fully cooked, approximately 16-22 minutes; Stirring occasionally.
  8. Top with 1 cup grated Parmigiano Reggiano cheese, 1/4 cup sliced green onions, and/or 1/4 cup Homemade Organic Herbed Breadcrumbs.
  9. Enjoy!

Homemade Organic Browned Potatoes the Scandinavian Way

I found this recipe in Classic Scandinavian Cooking by Nika Hazelton and have adapted it to make it organic and have more flavor than traditional Scandinavian cookery.

Here’s What You’ll Need:

  • 2 lbs. hot boiled organic new potatoes (very small potatoes are best)
  • 2 Tbsp. organic pasture butter
  • 1/3 cup fine Homemade Organic Breadcrumbs
  • 1 tsp. Real Salt
  • 1/8 tsp. freshly ground organic peppercorn blend
  • 1/2 tsp. organic cane sugar

Here’s How I do it:

  1. Peel potatoes (if desired) and if necessary shape into small balls.
  2. Melt butter in a heavy skillet and brown bread crumbs, salt, and sugar in it.
  3. Add potatoes and shake continuously until potatoes are covered with bread crumbs and golden brown.
  4. Remove from pan and serve piping hot.
  5. Enjoy!

Homemade Organic Norwegian Pork Roast Piquant

I found this recipe in Classic Scandinavian Cooking by Nika Hazelton.  I have adapted it to make it organic.  This is a phenomenal recipe and would be delicious to serve for company.

Here’s What You’ll Need:

  • 1/4 cup organic Dijion-styled prepared mustard OR organic prepared brown mustard
  • 1 Tbsp. Homemade Organic Prepared Horseradish
  • 1 tsp. wild-caught anchovy paste
  • 1 Tbsp. organic cane sugar
  • 1 organic pastured pork loin, approximately 3-4 lbs.
  • 2/3 cup fine Homemade Organic Breadcrumbs
  • 2 cups boiling dry organic white wine (Frey Vineyards recommended) OR unchlorinated and unfluoridated water

Here’s How I do it:

  1. Preheat the oven to 325° Fahrenheit.
  2. Combine horseradish, mustard, anchovy paste and sugar in a small bowl; Blend into a smooth paste.
  3. Trim excess fat off of meat (save to render into lard, or leave on and some of the fat will render while cooking.)
  4. With a brush, spread the paste on all sides of the meat.
  5. Place the meat into a casserole dish.
  6. Cover the top and sides of the meat with the fine bread crumbs.
  7. Cook for 35-40 minutes per pound of meat. (Approximately 2  to 2-3/4 hours)
  8. After 1 hour of roasting time, pour 1 cup of boiling white wine into the pan; Take special care that the wine doesn’t touch the meat directly.
  9. When the liquid in the bottom of the pan has evaporated completely, pour remaining wine (or water) into the pan; Again make sure that the liquid doesn’t touch the meat directly.
  10. Serve with Homemade Organic Browned Potatoes the Scandinavian Way, tiny Homemade Organic Peas Sauteed in Butter, and carrots.
  11. Enjoy!

Homemade Organic Beef and Pork Meatloaf

I have adapted this recipe from Alton Brown.

Here’s What You’ll Need:

  • 3/4 cup Homemade Organic Breadcrumbs
  • 1/2 tsp. organic freshly-ground peppercorn blend
  • 1 tsp. organic granulated garlic
  • 1/2 tsp. organic cayenne pepper
  • 1 tsp. Homemade Organic Chili Powder`
  • 1 tsp. organic dried thyme
  • 1/2 organic yellow onion, roughly chopped
  • 1 organic carrot, peeled and broken
  • 3 whole cloves garlic, peeled
  • 1/2 organic red bell pepper
  • 1 lb. organic grass-fed ground chuck
  • 1 lb. organic pasture ground pork
  • 1 1/2 tsp. Real Salt
  • 1 organic pasture egg

For the Glaze:

Mix all glaze ingredients into a bowl until thoroughly blended.

Here’s How I do it:

  1. Pre-heat oven to 325° Fahrenheit.
  2. In a food processor bowl, combine breadcrumbs, Real Salt, black pepper, granulated garlic, cayenne pepper, chili powder, and thyme; Pulse until the mixture is of a fine texture and place this mixture into a large bowl.
  3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
  4. Combine the vegetable mixture, ground beef, and ground pork with the bread crumb mixture.
  5. Season the meat mixture with salt.
  6. Add the egg and combine thoroughly, but avoid squeezing the meat.
  7. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
  8. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
  9. Bake for 10 minutes.
  10. Spread the glaze all over the top of the meatloaf.
  11. Bake for 1-1/2 hours.
  12. Allow the meatloaf to rest for 5 minutes.
  13. Slice and enjoy!