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Chicken Parmesan

Posted by Diane on May 17, 2013 in Chicken, Entrees, Pasta Side dishes, Recipes | 1 comment

2 lbs boneless, skinless, pastured, chicken breast
1 large egg, lightly beaten
2 cups freshly grated parmesan cheese
1 TBSP dried basil
1 TBSP dried oregano
1 TBSP dried parsley
pure salt and freshly ground pepper to taste
2 cups (give or take) marinara sauce
fresh mozzarella cheese to taste

• Preheat oven to 375 degrees.
• Lightly coat a 9 x 13 baking dish with butter
• Shred the parmesan cheese (a food processor is convenient for this).
• Combine the parm with the dried herbs in a shallow bowl.
• Beat the egg in a separate shallow bowl.
• Dip each piece of chicken into the egg, then into the parmesan mixture until well coated.
• Add the chicken pieces to the buttered baking pan, sprinkle with salt & freshly ground black pepper, and cook for roughly 25 minutes (give or take, depending on the thickness of your chicken).
• Remove from oven (but keep the heat on), dollop sauce over each piece of chicken, add a layer of mozzarella cheese, and a bit more sauce over the top.
• Return to oven and bake for an additional 5 – 8 minutes – until the cheese is melted.

Enjoy!

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SIDE NOTES:

~   This is a delicious and simple way to prepare chicken.  I almost always have a few mason jars of marinara sauce in the freezer which makes it even easier.

~  For the best flavor, I recommend picking up a hunk of what’s considered the king of parmesan cheese:  parmigiano-reggiano (deli section).  It’s in a class of its own.

~  This time, I used 2 lbs of chicken strips (instead of breasts) because that’s what I happened to have in the freezer.  I thought it would be a little annoying to prepare this way (with such small strips), but it was actually easier and faster.  Instead of dipping in one chicken breast at a time, I put the entire 2 lbs of chicken into the bowl with the egg, and used my hands to combine well.  Then I transferred it all directly to the cheese mixture, and used a large spoon to toss until all the chicken was coated with cheese.  Then I simply dumped it all into my buttered baking dish.

Easy Baked Shrimp

Posted by Diane on Apr 15, 2013 in Entrees, Fish, Recipes | 0 comments

1 pound shrimp, peeled & de-veined
1/2 cup butter, melted
1/2 tsp pure salt
2 TBSP lemon juice
1/4 cup Parmesan cheese (optional)

• Preheat oven to 325.
• Place shrimp in 9 x 13 baking dish.
• Combine melted butter, salt, and lemon juice and pour over shrimp, tossing to coat.
• Sprinkle cheese over the top.
• Bake for approximately 25 minutes.

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SIDE NOTES:

~  This is a very simply and tasty way to prepare shrimp.

~  Shown above with garlic-mashed-turnips and turnip greens which are delicious, simply sautéed with butter, garlic, salt & pepper.

Beef Stir-Fry

Posted by Diane on Mar 26, 2013 in Beef, Entrees, Recipes | 0 comments

1/4 cup tamari/soy sauce
1 pound grass-fed minute steak or stew meat, sliced into bite sized chunks
1 – 2 TBSP coconut oil
3 – 5 cups assorted, seasonal, vegetables, chopped if necessary (our favorites for this type of dish are carrots, onions, bamboo shoots, zucchini, peppers)
1 – 2 cups beef broth (optional)

• Marinate the steak in half the tamari (2 TBSP) for 15 mins.
• Prep the veggies while the steak is marinating.
• Heat oil in pan, then brown marinated steak on all sides.
• Remove steak from pan and set aside.
• Add vegetables to the pan (onions/carrots first, then softer veggies) and stir fry (may need to add more oil) until done to your liking.
• Add meat and remaining tamari to pan, tossing to coat.
• Add 1 – 2 cups beef broth (if using), and cook until heated through.

Divide into bowls and enjoy.

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Pictured above with carrots, zucchini, bamboo shoots, onions, and sugar snap peas. Pictured below swapping the peas for red bell pepper, omitting the onion, and making it broth-y.

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SIDE NOTES:

~  This is one of my son’s favorite meals, and it’s so simple to prepare — not much to it!

~  You have the option of making this a juicy dish if you use broth.  I this case, you can either add the broth at the end (as I described above), or alternately, after you remove the meat from the pan, add the broth and heat, then add the veggies and cook them in the hot broth instead of stir-frying them.  I usually do it a little differently each time.  Just do what’s easiest or what appeals to you most.

~  If you’re in a rush and don’t have the extra 15 minutes to marinate the steak, you can skip that step and simply add all the tamari to the pan at once.

Simple Stovetop Chicken Breast

Posted by Diane on Mar 14, 2013 in Chicken, Entrees, Recipes | 0 comments

1 tsp pure salt
1 tsp black pepper
1/2 tsp dried rosemary
1/4 tsp crushed red pepper
1 – 2 TBSP coconut oil
2 – 4 garlic cloves, chopped
2 lbs boneless chicken breasts

• Combine the salt, pepper, rosemary, and crushed red pepper in an empty spice shaker.
• Heat oil in pan over medium heat.
• Add chopped garlic to pan and cook for a minute or 2 – just until beginning to color.
• Remove garlic from pan with a slotted spoon and set aside.
• Add chicken to pan, sprinkle with spice mixture, and immediately flip chicken so the spiced side is facing down.
• Sprinkle the second side with the remaining spice mixture.
• Cook chicken for about 15 mins total, flipping half way through.
• Serve with cooked garlic over the top

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SIDE NOTES:

~  As the name implies, this is a very simple way to get a delicious dinner on the table quickly.  Add a simple side dish or two and you’re all set.

~  The cook time will vary slightly depending on the thickness of chicken.

~  Enjoy!

Carrot & Parsnip Hash

Posted by Diane on Feb 27, 2013 in Recipes, Root Vegetables, Vegetables | 0 comments

2 TBSP coconut oil
1 pound carrots, washed & shredded
1 pound parsnips, washed & shredded
pure salt & freshly ground black pepper
2 TBSP butter
1 TBSP chopped fresh rosemary (or 1 tsp dried)
1 & 1/2 TBSP honey

• Heat coconut oil in a large skillet over medium heat.
• Add shredded carrots and parsnips and sprinkle with salt and pepper.
• Saute about 12 minutes, until vegetables are beginning to brown slightly.
• Add butter, rosemary, and honey, tossing until heated through and vegetables are glazed (just a few minutes longer).

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SIDE NOTES:

~  This has become a favorite side dish for us.  If you have a large food processor with a shredding blade, the prep work is extra easy.  Alternately, you can simply chop the vegetables into rounds which I’ve done before (we like the shredded version better).  The few times I diced the vegetables into rounds, I added the carrots first, as they take a little longer to cook than the parsnips (if shredding, you can add them both at the same time).

Adapted from epicurious.com

Garlic Herb Steaks in Bourbon Pan Sauce

Posted by Diane on Feb 12, 2013 in Beef, Entrees, Recipes | 1 comment

For The Steaks:

2 grass-fed steaks, approx 1 inch thick (T-bone, porterhouse, top blade, filet mignon, NY strip, rib eye)
3 TBSP garlic-herb-rub (see below)
2 TBSP coconut oil
2 TBSP butter or ghee
1/2 cup bourbon

Garlic-Herb-Rub:

2 TBSPs dried oregano
1 TBSP dried thyme
1 TBSP dried rosemary
2 & 1/4 tsps pure salt (or 1 & 1/2 TBSP coarse salt)
2 tsps garlic powder
2 tsps ground black pepper
1 tsp ground fennel

• Combine the garlic-herb rub ingredients, and generously coat both sides of each steak (use your fingers and press firmly) (store extra seasoning mix in a sealed container for future use).
• Set the steaks aside for about an hour and bring to room temperature.
• Heat the oil and butter in a skillet over medium heat.
• Once the oil is hot (begins to splatter lightly), add the steaks.
• Cook for about 5 – 6 mins per side for medium-rare, or until they achieve the desired level of doneness (the internal temp should be between 120 and 130 degrees).
• Remove the steaks from the pan and let rest.
• Turn heat to low, add the bourbon, and simmer 2 mins longer, stirring constantly and scraping up any browned bits.
• Set the steaks on plates, top with the bourbon pan sauce and serve.

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SIDE NOTES:

~  So far, I’ve made this with T-bone, porterhouse, and rib eye.  It is absolutely delicious.  I have failed a few times, trying to cook steaks under the broiler.  For me, this stove-top method (adapted from “The Grass Fed Gourmet”) is much easier, and to be honest – produces some of the best steaks I’ve ever had.  I know many people use an outdoor grill for steak, but flames & meat aren’t a good combination.

~  It’s important to let the steak come to room temp (have it sit out for about an hour) before you begin to cook, otherwise, you’ll have to cook it longer and it may become tough.

Garlic-Herb Rub

Posted by Diane on Feb 12, 2013 in Condiments, etc..., Recipes, Seasonings | 0 comments

2 TBSP dried oregano
1 TBSP dried thyme
1 TBSP dried rosemary
2 & 1/4 tsp pure salt (or 1 & 1/2 TBSP coarse salt)
2 tsps freshly ground black pepper
2 tsps garlic powder
1 tsp ground fennel

• Mix.

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SIDE NOTES:

~  This herb rub will work on pork, lamb, veal, venison, goat, or beef.

~  You can make a double or triple batch to keep on hand for a quick, convenient meat seasoning.

~  Adapted from “The Grassfed Gourmet”.

Buffalo Style Chicken Strips

Posted by Diane on Feb 2, 2013 in Chicken, Entrees, Recipes | 0 comments

2/3 cup high-quality hot sauce (1 full 5 oz bottle)
1/2 cup high-quality butter
1 & 1/2 TBSP apple cider vinegar
1/4 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/8 tsp garlic powder
1/8 tsp pure salt
2 pounds chicken strips or chicken cutlets

• Preheat oven to 375.
• Combine all ingredients (except chicken) in a small pot and place over medium heat.
• Bring to a simmer while occasionally stirring or whisking.
• As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir, and set aside for use.
• Place chicken in a 9 x 11 glass pyrex dish.
• Pour 1/2 cup prepared sauce over chicken and toss to combine.
• Bake 20 – 25 minutes – until cooked through.

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SIDE NOTES:

~  Cut up some carrot & celery sticks, and dole out the creamy blue.

~  I have not made these with actual wings, so the cooking time may vary if that’s what you’re using.

~  Yes, that plate is on the snow-covered picnic table on the deck.  Every time I make this, daylight is practically gone (this happens often in the winter around dinner time).  Just made this tonight.  Even though it was only 5:15 – it was still too dark inside, so I did what I had to do to get the shot   =)  Thought maybe someone would want to give this a go for Superbowl Sunday.  It’s ridiculously easy to make!

~  If cutting this recipe in half, an 8 x 8 pyrex works well.

~  Enjoy your Sunday, whether you’re watching football or not  =)

~  Buffalo Hot Sauce adapted from http://allrecipes.com/recipe/buffalo-chicken-wing-sauce/

Buffalo Chicken Sauce

Posted by Diane on Feb 2, 2013 in Condiments, etc..., Dips, Recipes, Sauces, Gravys | 0 comments

2/3 cup high-quality hot sauce (1 full 5 oz bottle)
1/2 cup high-quality butter
1 & 1/2 TBSP apple cider vinegar
1/4 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/8 tsp garlic powder
1/8 tsp pure salt

• Preheat oven to 375.
• Combine all ingredients (except chicken) in a small pot and place over medium heat.
• Bring to a simmer occasionally stirring or whisking.
• As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir, and set aside for use.

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SIDE NOTES:

~  Makes about 1 & 1/4 cups sauce.

~  Click HERE for easy directions on how to make buffalo-style chicken strips.

~  Adapted from http://allrecipes.com/recipe/buffalo-chicken-wing-sauce/

Creamy Blue Cheese Dressing

Posted by Diane on Jan 24, 2013 in Condiments, etc..., Dips, Photo Slide Show, Recipes, Salad Dressings, Salads | 0 comments

4 oz organic, crumbled blue cheese
6 TBSP plain yogurt (or buttermilk)
6 TBSP high-quality sour cream
1/4 cup high-quality mayo
4 tsps apple cider vinegar
1/2 tsp natural sugar of choice (or 1 drop liquid stevia)
1/4 tsp garlic powder
1/4 tsp pure salt
freshly ground black pepper to taste (about 1/8 tsp if measuring)

• Mix all ingredients together and serve as a dip for fresh vegetables or drizzled over salad.

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SIDE NOTES:

~  This amount fills up a 12 oz wide mouth mason jar (you can mix the ingredients right in the jar, cover & refrigerate).

~  If you prefer… instead of vinegar, you can add 1 tsp Worcestershire sauce and 1/2 tsp dry mustard.

Recipe adapted from allrecipes.com