Homemade Organic Copycat Kraft Fresh Take Italian Parmesan

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 5 Tbsp. freshly grated organic Parmigiano Reggiano cheese
  • 6 Tbsp. strained and finely shredded organic mozzarella
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, 2 Tbsp. Parmigiano Reggiano, Italian seasoning, parsley, granulated garlic, granulated onion, and celery seed; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs and seasoning powder in a small stainless steel bowl; Set aside.
  3. Combine all cheeses in another small stainless steel bowl along with the flour; Set aside.
  4. This is now ready to be used in Homemade Organic Fresh Take Chicken Parmesan, or Homemade Organic Fresh Take Baked Spaghetti.
  5. This recipe yields 1-1/2 cups.
  6. Enjoy!

Homemade Organic Hamburger Helper Cheesy Baked Potato

Here’s What You’ll Need:

  • 1 lb. grass-fed ground beef or 1 pint Homemade Organic Freezer Beef Mix
  • 1 Tbsp. rendered bacon fat, can substitute rendered ham fat
  • 2 Tbsp. organic unbleached white flour
  • 1/2 cup homemade organic cracklings; OR cooked organic bacon, diced; OR cooked organic pork belly, seasoned to taste with salt and pepper and diced
  • 1 cup Homemade Organic Beef Stock
  • 3/4 cup Homemade Organic Vegetable Stock
  • 1 cup grass-fed organic whole milk
  • 1/4 cup Homemade Organic Sweet Whey
  • 1/8 tsp. homemade smoke flavoring (not from a store!!)
  • 3-4 small organic new potatoes, sliced 1/8″ thick (Make sure the potatoes are right about the same size and use a mandolin or food processor with slicing blade to slice them.)
  • 2-3 organic garlic cloves, minced (optional)
  • 2 tsp. dried organic parsley flakes
  • 2 tsp. dried organic chives
  • 2 tsp. Real Salt
  • 1/2 tsp. organic ground peppercorn blend
  • 1/4 tsp. organic turmeric
  • 1-1/4 cups organic cheddar cheese
  • 1/4 cup organic ricotta cheese
  • 1/2 cup organic sour cream
  • 1 Tbsp. organic blue cheese crumbles

Here’s How I did it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/4 cup water into a deep frying pan with lid; Add the frozen beef mix and simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic; Cover and simmer for an additional 5 minutes.  Add the bacon grease to the skillet and mix with the flour; Heat for one minute. Proceed with step 5.
  2. Heat a saucepan over medium-high heat.
  3. Add the rendered bacon or ham fat to the pan and and mix with the flour; Heat for one minute.
  4. Add the ground hamburger and saute until halfway browned; Add the garlic and cook until the hamburger is browned.
  5. Add the sour cream, milk, whey, beef stock, liquid smoke, chives, parsley, turmeric, garlic, salt, and pepper to the pan and mix well.
  6. Heat the mixture until just shy of boiling over medium-high heat, as to not scald the milk.
  7. Add the sliced potatoes, reduce heat to medium-low and cover.
  8. Simmer, covered, for 20 to 25 minutes, or until the potatoes are tender, gently stirring occasionally.
  9. Gently stir in the cheddar cheese, ricotta cheese, and blue cheese, allowing it to melt into the dish.
  10. Uncover and allow to stand for 5 minutes so that the mixture can thicken.
  11. Enjoy!

A Hungarian Chicken Soup Recipe

This recipe is slightly adapted from the Creative Cooking Poultry cookbook printed in 1992.

Here’s What You’ll Need:

  • 2 cooking apples, cored and sliced thinly (If using  tart apples, add 1 Tbsp. of organic light brown sugar or additional honey; Sweet baking apples are recommended.)
  • 1 tsp. raw local honey
  • 2 Tbsp. of raw organic rolled oats
  • 1/2 cup of organic sour cream
  • 6  cups of Homemade Chicken Stock  (Do not use vegetable stock!)
  • 1/4 cup of water
  • 1 tsp. Real Salt
  • 2 tsp. dried organic parsley, additional for sprinkling over soup portions — if desired.
  • 2 cups of cooked, shredded pastured chicken

Here’s How I do it:

  1. Add the chicken stock,  salt and two teaspoons of parsley to a stock pot.
  2. Bring to a boil.
  3. Reduce the heat and simmer for 50 minutes.
  4. Place the sliced apples, honey and water into a covered 2-quart saucepan and simmer over medium-low heat until the apples are tender.  (Approximately 20 minutes or so.)
  5. Preheat the oven to 400 degrees.
  6. Once the oven has preheated, place the rolled oats onto a baking sheet and toast them for 1-2 minutes or until lightly golden brown.
  7. Fold the toasted rolled oats into the sour cream.  Keep this mixture at room temperature until the broth is ready for the next step.
  8. Once the stock has finished simmering, stir the sour cream mixture into the soup and simmer for five minutes.
  9. Add the apples and cook for an additional 4-5 minutes.  (Just so that the apples warm back up to the temperature of the soup.)
  10. Take one whole egg and mix it with 2 tablespoons of the soup broth until well blended.
  11. Add the egg mixture back into the soup and stir until the soup thickens.
  12. Enjoy!