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!

 

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Homemade Organic Salsa Verde

If you’d like a milder salsa verde, omit the peppers and use the juice from Homemade Organic Pickled Jalapenos, to your taste.

Here’s What You’ll Need:

  • 1 lb. organic tomatillos, outer skins peeled and removed and cut in half
  • 1 medium organic yellow onion, cut into fourths
  • 4 organic garlic cloves
  • 1-2 organic jalapeno peppers, stems removed.  (If you want it hotter use organic serrano peppers or a combination of the two)
  • 2 cups Homemade Organic Chicken Stock or Homemade Organic Beef Stock
  • 2 tsp. Real Salt
  • 2 tsp. organic cumin
  • 2 tsp. organic dried cilantro

Here’s How I do it:

  1. Heat a medium sized skillet over medium-high heat.
  2. Add the tomatillo slices, onion slices and garlic cloves to the skillet, charring on all sides.
  3. Place the charred vegetables into a half-gallon glass jar.
  4. Using an immersion blender, puree the vegetables.
  5. Place the puree, chicken stock, salt, cumin and cilantro into the skillet and stir until well combined.
  6. Bring the mixture to a boil.
  7. Reduce heat and allow to simmer for 20- 30 minutes, or until the desired consistency is reached.
  8. Enjoy!

Homemade Organic Beef Fajitas

I found the original recipe from The Frugal Chef.  Her recipes are wonderful.  I have adapted this recipe to make it organic and adjust some of the seasonings.

Here’s What You’ll Need:

For the Marinade

  • 1 pound grass fed organic flank steak
  • 2 large organic limes, juiced or 3 Tbsp. organic lime juice
  • 1/2 cup first cold pressed organic olive oil
  • 1/3 cup organic cilantro, chopped or 2 Tbsp. organic dried oregano
  • 6 organic garlic cloves,chopped
  • 1 organic chili pepper, seeded and chopped ( I used one of my Homemade Organic Pickled Jalapenos and kept the seeds for more heat)
  • 1 Tbsp. organic lime zest (optional, if you only have organic lime juice on hand no worries)
  • 1 tsp. organic dried oregano
  • 1 tsp. Real Salt
  • 1 tsp. organic dried cumin
  • 1/2 tsp freshly ground organic peppercorn blend

For the Fajitas

Here’s How I do it:

For the Marinade

  1. Cut meat into strips against the grain.
  2. Place meat into a quart jar with a wide mouth.
  3. Add the dry ingredients to the jar.
  4. Next add the olive oil and organic lime juice.
  5. Add water, if necessary, to cover the meat.
  6. Refrigerate overnight.

For the Fajitas

  1. Heat a large skillet over medium-high heat.
  2. Add the tallow and allow to get warm and bubbly.
  3. Add the vegetables and cook for 10 to 12 minutes until softened but still crisp.
  4. Remove from pan and set aside. I use a medium sized bowl.
  5. Add more tallow to the pan and allow to get warm and bubbly again.
  6. Add the meat to the skillet and cook for about 7 minutes, or until cooked through.
  7. Add the vegetables to the meat, and warm until heated through and serve on tortillas.
  8. Save the drippings.  After the meat and vegetables are removed from the skillet, reduce the drippings until most of the water is out.  Now you have a great sauce to use in Homemade Organic Beef Fajita Casserole
  9. Enjoy!