Homemade Organic Chicken Parmigiana

This recipe was adapted by myself from one by Rachel Ray.

Here’s What You’ll Need:

  • 1 quart Homemade Organic Marinara Sauce
  • 4 boneless, skinless organic pastured chicken breasts (6-8 ounces each), rib meat removed
  • Real Salt
  • Organic freshly ground peppercorn blend
  • 1-1/2 cup Homemade Organic Breadcrumbs; *OR use Homemade Organic Seasoned Breadcrumbs and omit the fresh herbs
  • 1/2 cup freshly grated organic Parmigiano Reggiano cheese, plus some for garnish
  • 1 tablespoon organic fresh Italian flat leaf parsley, finely chopped, *OR 1 tsp. dried organic parsley flakes
  • 1 sprig organic fresh organic rosemary, finely chopped; *OR  1 Tbsp. organic dried rosemary
  • 1 tablespoon fresh organic thyme, finely chopped; *OR, 1 tsp. organic dried thyme leaves
  • 1 teaspoon organic granulated onion
  • 1 teaspoon organic granulated garlic
  • 2 teaspoons grated organic lemon zest
  • 1/2 – 1 cup organic unbleached white flour, for dredging
  • 1-2 large organic pasture eggs, beaten  (use one at a time)
  • 1/2 cup organic extra virgin olive oil or home rendered schmaltz for shallow frying
  • A few leaves of fresh organic basil
  • 1 lb. organic linguine noodles

Here’s How I do it:

  1. Cut into the fat, rounded side of each chicken breast to butterfly them open; Cut each breast in half crosswise.
  2. Gently pound them into very thin cutlets and season with salt and pepper on each side.
  3. Combine breadcrumbs with the grated Parmigiano Reggiano, herbs, granulated onion and garlic, and lemon zest.
  4. Line up three dishes to dredge the cutlets; one with flour, one with the egg and one with the herbed breadcrumbs.
  5. Pre-heat the oven to 200°F and place a metal rack on a baking sheet to keep the cutlets warm while preparing them in batches.
  6. Heat a shallow layer of oil or schmaltz(1/8-1/4-inch) in a very large skillet over medium to medium-high heat.
  7. Heat the marinara sauce over medium heat in a small pot.
  8. Bring a large pot of water to a boil with a pinch of salt for the pasta. Cook the pasta to al dente.
  9. While the water is coming to a boil and the pasta cooks, coat the chicken cutlets in flour and shake off the excess; drop them in the egg and drain the excess and then coat them evenly in the breadcrumb mixture.
  10. Saute the cutlets one or two at a time for 3 minutes on each side.
  11. Keep the finished cutlets warm in oven as you finish the rest.
  12. To serve, place a large cutlet on a plate and top with a ladle of sauce, some Parmigiano Reggiano cheese and garnish with a basil leaf.
  13. Enjoy!

Homemade Organic Basic Freezer Meatballs

This recipe is easily frozen and is versatile in many different recipes.

Here’s What You’ll Need:

  • 2 lbs. organic grass-fed ground beef
  • 3 organic pasture eggs, slightly beaten
  • 1 cup organic grass-fed whole milk
  • 1 cup Homemade Organic Fine Breadcrumbs
  • 1/2 cup finely chopped organic yellow onion
  • 1/4 cup finely chopped organic parsley
  • 2-3 organic garlic cloves, finely minced
  • 1 tsp. organic dried thyme
  • 2 tsp. Real Salt
  • 1/4 tsp. organic freshly-ground peppercorn blend

Here’s How I do it:

  1. Preheat the oven to °350 Fahrenheit.
  2. In a large mixing bowl, combine eggs, milk, bread crumbs, onion, parsley, salt and pepper until well blended.
  3. Add the ground beef to the bread crumb mixture mixing well but avoiding squeezing the meat.
  4. Shape into 140 half-inch meatballs.
  5. Place on a jelly roll pan [10x15x1″].
  6. Bake for 20 minutes at 350° Fahrenheit.
  7. Allow the meatballs to cool; Separate from baking sheet and replace.
  8. Freeze uncovered for 10-20 minutes, or until completely frozen.
  9. Wrap in 20 meatball portions in unbleached parchment paper then wrap again with aluminum foil.  Write the date and contents on the foil and freeze.
  10. Yields approximately 140 half-inch meatballs.
  11. 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!

Homemade Organic Herbed Breadcrumbs

Here’s What You’ll Need:

Here’s How I do it:

  1. Add all ingredients into a pint-sized Mason jar.
  2. Screw on the lid securely.
  3. Shake the ingredients until well blended.
  4. Store in the jar, or in a glass spice jar with tight-fitting lid.
  5. Enjoy!

Homemade Organic Fine Breadcrumbs

Here’s What You’ll Need:

  • leftover bits of organic bread, stale organic bread, day-old organic bread, and the crumbs from the bag (if applicable)

Here’s How I do it:

  1. Leave the bread pieces in a bowl on the kitchen counter until completely dried.  It might take a few days.  (No, it won’t mold)
  2. Take a food processor or a blender and chop the bread into fine pieces.
  3. OR, you can  use a mortar and pestle to grind the bread into fine pieces.
  4. Enjoy!