Homemade Organic Fresh Take Cottage Pie

Here’s What You’ll Need:

Here’s How I do it:

To Make the Mashed Potatoes:

  1. Rinse the potatoes thoroughly under cold running water; Chop the potatoes into cubes of the same size.
  2. In a stock pot, bring 4 quarts of unchlorinated and unfluoridated water to a boil; Add the cubed potatoes and cook for 20 minutes, or until fork tender then strain the potatoes reserving the cooking water.
  3. Place the cooked potatoes, butter, 1 cup reserved potato cooking water, and the cheese blend from the Homemade Organic Copycat Kraft Fresh Take Rosemary and Garlic recipe into a medium mixing bowl; Mash until well combined and smooth, adding additional potato water if necessary.

To Make the Beef Stew:

  1. Preheat the oven to 375° Fahrenheit.
  2. Meanwhile, start defrosting the meat mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen meat mix, carrots and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic (if using); Cover and simmer for an additional 5 minutes.
  3. Add the flour, salt, parsley, rosemary, thyme, ground peppercorns and sage to the beef mixture and stir until well combined.
  4. Add the peas, green beans, beef stock and vegetable stock, stir until thoroughly combined; Bring to a boil, then reduce to a simmer and cook until thickened and bubbly.

To assemble the casserole:

  1. Place the beef stew mixture in the bottom of an 8″ x 8″ casserole dish.
  2. Carefully top the stew mixture with the potato mixture.
  3. Sprinkle the breadcrumb and seasoning blend from the Homemade Organic Copycat Fresh Take Rosemary and Garlic recipe on top of the casserole.
  4. Bake at 375° Fahrenheit for 35 minutes, or until the casserole is bubbly around the edges and the breadcrumbs are a light golden brown.
  5. Enjoy!

 

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Homemade Organic Hamburger Helper Cheesy Enchilada

Here’s What You’ll Need:

For the Enchilada Skillet:

For the Cheese Sauce:

  • 3 Tbsp. organic unbleached white flour
  • 2 Tbsp. organic pasture butter
  • 3/4 cup grass-fed organic whole milk
  • 1/4 cup Homemade Organic Sweet Whey
  • 3/4 cup shredded organic cheddar cheese
  • 1/4 cup Homemade Organic Ricotta Cheese
  • 2 Tbsp. organic blue cheese crumbles
  • 1/2 tsp. Real Salt
  • 1/4 tsp. organic freshly ground white pepper

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, home rendered tallow/organic pasture butter, 1 tsp. Real Salt,1-1/2 cups of vegetable stock and 1-1/2 cups of beef stock into a 1 quart saucepan with lid; Cover, bring to a boil then immediately reduce the heat and simmer on low for 45 minutes.
  2. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen meat mix, onions, bell pepper and tomatoes.  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 5.
  3. Brown the ground meat in a saucepan until halfway done.
  4. Add the onions, bell pepper, tomatoes and garlic and saute with the ground beef for 6 to 7 minutes until the beef is brown and the onions are clear.
  5. Add 1/2 cup beef stock, 1/2 cup vegetable stock and 2 Tbsp. tomato paste; Stir well.
  6. Add the taco seasoning, paprika, chili pepper powder, red pepper flakes (if using), turmeric and 1-1/2 tsp. salt; Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked.
  8. While the dish is simmering, make the cheese sauce:  In a chef’s saucepan, warm the 2 Tbsp. butter until bubbly; Add the flour, 1/2 tsp. salt and 1/4 tsp. pepper; Cook for 1-2 minutes over medium heat.  Pour 3/4 cup milk into the flour mixture and stir until well combined; cook over medium heat for 5-10 minutes, or until it begins to thicken.  Add the cheeses to the thickened mixture a little at a time while stirring to blend; Make sure to stir often or the sauce will try to burn. Cover and leave on lowest heat setting to keep warm until needed.  (DO NOT cook on higher than a medium temperature!)
  9. Add the cooked rice to the skillet and stir to combine.
  10. Drizzle the cheese sauce on top of the rice mixture.
  11. Top with Homemade Organic Pickled Jalapenos and/or green onions, if desired.
  12. Enjoy!

 

Homemade Organic Hamburger Helper Bacon Cheeseburger

Here’s What You’ll Need:

Here’s How I do it:

  1. In a deep frying pan with lid, cook the bacon until crispy; Reserve the bacon grease in the pan, remove the bacon from the pan, cut it into small pieces, and set aside.
  2. If using Homemade Organic Freezer Beef Mix or Homemade Organic Freezer Ground Pork Mix:  Pour 1/2 cup water into a deep frying pan with lid; Add the frozen meat mix and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover, then add the mushrooms (if using), tomatoes, and garlic; Break up the frozen chunks into smaller pieces. Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the meat in the frying pan used for the bacon until halfway done.
  4. Add the tomatoes, onions, mushrooms (if using) and garlic, then saute with the ground meat for 6 to 7 minutes until the onions are clear.
  5. Pour in the beef stock, vegetable stock, whey and milk.
  6. Add the macaroni or cavatelli, stir well.
  7. Stir in the salt, pepper, turmeric, and cayenne (if using).
  8. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 16-22 minutes; Stir occasionally.
  9. Stir in the cheddar, ricotta and blue cheeses, allowing them to melt into the dish.
  10. Enjoy!

Homemade Organic Freezer Chopped Hot Dog Mix

Here’s What You’ll Need:

  • 3 organic pasture eggs
  • 2 cups Homemade Organic Soft Bread crumbs
  • 2 cups chopped organic celery
  • 2 cups chopped organic yellow onion
  • 1 tsp. Real Salt
  • 3 lbs. organic hot dogs (with no synthetic additives), finely chopped

Here’s How I do it:

  1. In a large mixing bowl, beat eggs slightly.
  2. Stir in bread crumbs, celery, onion, and salt; Add meat and mix until well blended.
  3. 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.
  4. Allow the mixture to cool; Measure into 2-cup portions (wide-mouth pint jars with tight-fitting lids) and freeze.
  5. Yields 7 pints of mix.
  6. Enjoy!

Homemade Organic Hot Dog Chili Sauce

I have slightly adapted the recipe from Hilah Cooking.

Here’s What You’ll Need:

  • 3 Tbsp.organic pasture butter; OR grass-fed beef tallow
  • 1 medium organic yellow onion, finely chopped
  • 2-3 organic garlic cloves, finely chopped
  • 1-2 whole Homemade Organic Pickled Jalapenos, finely chopped  [1/3 cup]
  • 1 lb. grass-fed ground beef
  • 12 oz. organic porter beer; OR 1-1/2 cups Homemade Organic Beef Stock
  • 2 tsp. Real Salt
  • 2 tsp. organic red chili pepper powder
  • 1 tsp. organic ground cumin
  • 1/2 tsp. freshly ground organic peppercorn blend
  • 1/2 tsp. dry organic yellow mustard
  • 2 Tbsp. organic Worcestershire sauce (Annie’s is great)
  • 2 Tbsp. organic jarred tomato paste
  • 1 Tbsp. organic apple cider vinegar; OR Homemade Organic Pickled Jalapeno brine (optional)

Here’s How I do it:

  1. Heat butter in a large stockpot over medium-high heat until warm and bubbly.
  2. Add onion and saute for about 1 minute; Stir in the jalapeno and garlic and saute for 30 seconds more.
  3. Lay the unwrapped chunk of ground beef on top of the onion mixture.
  4. Pour in the beer or stock, then add salt, red chili pepper powder, cumin, pepper, dry yellow mustard, Worcestershire sauce, and tomato paste.
  5. Break up the ground beef into chunks.
  6. Bring to a boil, reduce heat, and simmer for 1 hour.
  7. Season to taste with salt and pepper, if necessary, and add vinegar if the sauce needs a little zip.
  8. This makes approximately 1 quart of sauce.
  9. Enjoy!

Homemade Organic Better-Than-Velveeta Classic American Casseroles Loaded Mashed Potato

Here’s What You’ll Need:

Ground Beef Mixture:

Mashed Potatoes:

  • 8 to 10 small organic potatoes
  • 1/2 cup grass-fed organic whole milk (optional; use 1/2 cup unchlorinated and unfluoridated water instead)
  • 1 tsp. Real Salt
  • 3 Tbsp. organic pasture butter
  • 1/4 tsp. freshly ground organic peppercorn blend

Cheese Sauce:

  • 2 Tbsp. organic pasture butter
  • 2 Tbsp. organic unbleached white flour
  • 1 cup grass-fed organic whole milk
  • 1 cup organic cheddar cheese
  • 1/2 tsp. Real Salt
  • 1/2 tsp. organic paprika
  • 1/2 tsp. organic ground turmeric

Topping:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Grease a 2 quart casserole dish with additional pasture butter.
  3. In a deep frying pan, cook the bacon until crisp, then chop into small bits and set aside; Reserve 1 tablespoon grease in pan (reserve the rest for future use) and add 2 tablespoons of flour to the grease and stir until well combined.
  4. Make Mashed Potatoes:  In a large stockpot, bring a half-gallon of water to a boil.  Meanwhile, scrub and cube potatoes (peel if desired).  Add the cubed potatoes to the boiling water and cook for 20 minutes, or until fork tender.  Remove from boiling water, add milk, butter, salt and pepper until well blended.
  5. Make Ground Beef Mixture:   
    1. If using Homemade Organic Freezer Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into the pan used to fry the bacon; Add the frozen mix, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Cover and simmer for an additional 5 minutes. (proceed to step c)
    2. If using grass-fed organic ground beef: Put the beef in the same frying pan used to crisp the bacon, add the onions.  Cook over medium heat until the meat is browned and the onions are translucent.  (proceed to step c)
    3. Add the beef stock, vegetable stock, salt, pepper and sour cream to the meat mixture; Cook until thickened and bubbly, set aside.
  6. Make Cheese Sauce:  Melt 2 tablespoons butter in a small saucepan over medium heat, then add the flour, stirring until thick and smooth.  Pour in the milk, salt, pepper, paprika and turmeric, whisking until well combined.  Cook the mixture until it thickens, then add the cheese and stir until blended.  Keep on the back burner on low heat until needed.
  7. To Assemble Casserole: Pour the meat mixture into the prepared baking dish.  Top with the prepared mashed potatoes, spreading to coat evenly.  Top with the warmed cheese sauce.  Sprinkle the top with bacon pieces and chives.
  8. Bake at 350° Fahrenheit for 20- 25 minutes or until heated through; The casserole should be bubbly at the sides.
  9. Enjoy!

 

 

 

Homemade Organic Chef Boyardee Beefaroni

Here’s What You’ll Need:

Here’s How I do it:

  1. Brown the ground beef in a large skillet until browned.
  2. Pour in the tomato sauce, water, and salt; Stir until well blended.
  3. Carefully add the pasta to the pot, and bring to a boil, stirring often to prevent the pasta from sticking.
  4. Once boiling, cover and cook for 18-22 minutes, stirring every 2-3 minutes to prevent sticking.
  5. After the pasta is al dente, add the cheese paste and stir well to combine.
  6. Enjoy!