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 Manicotti

Here’s What You’ll Need:

Here’s How I do it:

To Make Filling:

  1. Mix ricotta, eggs, 1/4 cup Parmesan cheese, salt and pepper together; Set aside

To Assemble Manicotti:

  1. Preheat the oven to 350° Fahrenheit
  2. Pour 1 cup of marinara sauce on the bottom of a 9″ x 13″ (or slightly larger) casserole.
  3. Place 2 Tbsp. ricotta mixture on top of a manicotti pancake.
  4. Top with a slice of mozzarella cheese and roll.
  5. Place into the casserole seam-side-down.
  6. Repeat steps 3 through 5 until all manicotti are filled and placed into casserole.
  7. Pour the remaining marinara sauce over the top of the manicotti shells.
  8. Put the remaining Parmesan or Romano cheese on top of the casserole.
  9. Bake at 350° Fahrenheit for 45 minutes.
  10. Enjoy!

Organic Steak and Cheddar Hot Pockets

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the dough and cheese sauce, if they’re not all ready prepared.
  2. Preheat the oven to 350° F.
  3. Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  4. Cut the dough into 6 pieces.
  5. Form each piece into a small ball.
  6. Roll each ball into a square that’s large enough for two pockets.
  7. Cut the dough in half.
  8. Prepare sauce:  Cook the steak until well done.  Add the cheese sauce to the skillet without removing the steak drippings from the pan.  Mix until thoroughly blended.  Add more beef stock to the mixture if it’s too thick.  (Remember, the sauce will thicken as it cools.)
  9. Place 1 – 2 Tbsp. mixture  on the bottom of one-half of the pocket.
  10. Using either water or more sauce, wet the edges of the dough.
  11. Fold the pocket in half.
  12. Using the prongs of a fork, press down on the dough around the edges to form a seal.
  13. Scramble the egg, if using a whole one, or stir the egg white.
  14. Brush the egg onto the top of the pastry.
  15. Poke holes into the pastry with the fork.
  16. Place the pastry onto the baking pan.
  17. Repeat steps 9 – 16 until all pastries are completed.
  18. Bake at 350° F.  for 20 – 25  minutes or until they are lightly golden brown on top.
  19. Enjoy!

Homemade Organic Cheddar Cheese Sauce

This is really great for burgers, sandwiches, making into dips, adding into casseroles or whatever else you can think of!

Here’s What You’ll Need:

  • 1 cup organic cheddar cheese, shredded
  • 1 cup organic grass-fed whole milk
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly-ground peppercorn blend
  • 1 pinch of organic nutmeg (optional)
  • 3 Tbsp. organic white non-bleached flour
  • 2 Tbsp. organic pasture butter

Here’s How I do it:

  1. Heat a medium saucepan over medium-high heat.
  2. Add the butter and allow it to melt.
  3. Stir in the flour and make a paste.
  4. Reduce the heat to medium.
  5. Add the milk and allow to warm for about 5 minutes.
  6. Add the salt, pepper and nutmeg (if using).
  7. Sprinkle the cheese a little bit at a time and allow to melt into the mixture, stirring constantly.
  8. The sauce is finished after it has thickened.
  9. Take it off the heat to prevent scorching.
  10. Enjoy!

Homemade Organic Mayonnaise

The trick to making good mayonnaise quickly is to use an immersion blender.

Here’s What  You’ll Need:

  • 2 organic pasture eggs
  • 1 12.7 oz. [1-1/2 cups] bottle of organic sunflower oil (cold pressed)
  • 1 tsp. Homemade Organic Dijon Mustard
  • 1 tsp. organic champagne vinegar (organic white wine vinegar would also work)
  • 1 tsp. Real Salt
  • 1/4 tsp. organic freshly-ground peppercorn blend

Here’s How I do it:

  1. Place all the ingredients into a pint-and-a-half jar.
  2. Pulse the immersion blender at low speed until the ingredients on the bottom start to emulsify.
  3. Once that happens, slowly bring up the immersion blender and continue pulsing until it all looks creamy and white.  You can also slowly turn up the speed once it’s started to emulsify.
  4. Enjoy!

Homemade Organic Copycat Chick-Fil-A Sandwiches

I modified the copycat recipe found at Hilahcooking.com because I haven’t had a Chick-Fil-A sandwich in many years and thought it would be a neat idea to try making them at home.

Here’s What You’ll Need:

  • 2 raw organic pastured chicken breasts, boned and skinned
  • 1/2 cup Homemade Organic Dill Pickle juice
  • 1 organic pastured egg
  • 1/2 cup grass-fed organic milk
  • 1/2 cup organic unbleached white flour
  • 1 Tbsp. organic homemade organic confectioner’s sugar (powdered cane sugar)
  • 1 tsp. organic paprika
  • ½ tsp. Real Salt
  • ¼ tsp. organic freshly-ground peppercorn blend
  • 1/2 tsp. organic granulated garlic
  • 1/2 tsp. Homemade Organic Celery Salt (optional; use a pinch more of Real Salt if omitting)
  • 1/2 tsp. organic dried basil
  • 1/2 tsp. organic cayenne pepper, optional.  This is for a spicy sandwich, you can use more or less to taste.
  • 1 tsp. Homemade Organic Cayenne Pepper Sauce, or other hot sauce
  • 1/2 cup organic peanut oil (peanut oil is what the restaurant chain uses), organic schmaltz, or organic lard
  • 4 organic hamburger buns, buttered with organic pasture butter and lightly toasted (in a  450° Fahrenheit oven for 5 minutes).
  • Homemade Organic Cucumber Pickles – Hamburger Slices  (I always asked for extra pickles on mine!)

Here’s How I do it:

  1. Pound each chicken breast gently with the larger side of a meat tenderizer until about ½ inch thick all around.
  2. Cut into two pieces, cutting as evenly as possible.
  3. Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Homemade Organic Cayenne Pepper Hot Sauce or Homemade Organic Jalapeno Pickle juice now for a spicy sandwich).
  4. Scramble the eggs in a bowl, then mix the milk in and combine well.
  5. Combine the flour, sugar, and spices in another bowl.
  6. Dip the chicken pieces each into the egg mixture on both sides, then tap off excess liquid and coat in flour on both sides.
  7. Heat the oil in a skillet (1/2 inch deep) to about 345° – 350° Fahrenheit.
  8. Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
  9. Serve on toasted buns with 2 pickle slices per sandwich. (Unless you want more, then pile them on!)
  10. Enjoy!

Organic Cream of Broccoli Soup

Here’s What You Need:

  • 1/2 cup organic broccoli florets, minced
  • 3 Tbsp. organic pasture butter
  • 1/3 cup organic unbleached white flour
  • 4 cups organic grass-fed whole milk, divided
  • 1 tsp. Real Salt
  • pepper to taste

Here’s How I do it:

  1. Melt butter in saucepan over medium heat until the butter starts to bubble.
  2. Add broccoli and saute until the broccoli is tender, about two minutes.
  3. Mix 1/2 cups of milk and the flour in the saucepan whisking constantly at medium heat.
  4. Add salt and pepper
  5. Slowly add remaining milk  whisking constantly until smooth and thick
  6. The soup will thicken slightly as it cools.