Homemade Organic Copycat Kraft Fresh Take Rosemary and Garlic

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 3 Tbsp. plus 1 tsp. strained and finely shredded organic mozzarella
  • 3 Tbsp. plus 1 tsp. grated organic Parmigiano Reggiano
  • 3 Tbsp. plus 1 tsp. finely shredded organic provolone
  • 3 Tbsp. plus 1 tsp. grated organic Pecorino Romano
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, crushed rosemary, granulated roasted garlic, granulated garlic, brown sugar, and sugar; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs, olive oil, whey, 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 until the cheeses are coated well with the flour; Set aside.
  4. This recipe yields 1-1/2 cups.
  5. Enjoy!
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Homemade Organic Spicy Breakfast Sausage

I have adapted Alton Brown’s recipe to be organic and have the option use ground pork from the store or dried herbs.

Here’s What You’ll Need:

  • 2-1/2 lbs. pastured organic pork butt, diced into 1/2″ pieces (If you don’t have a meat grinder, use 3 lbs. pastured organic ground pork instead of the butt and fat.)
  • 1/2 lb. pastured organic pork fat, diced into 1/2″ pieces
  • 2 tsp. Real Salt
  • 1-1/2 tsp. freshly ground organic peppercorn blend
  • 2 tsp. finely chopped fresh organic sage leaves; OR 2/3 tsp. organic rubbed sage
  • 2 tsp. finely chopped fresh organic thyme leaves; OR 2/3 tsp. organic dried thyme
  • 1/2 tsp. finely chopped fresh organic rosemary leaves; OR 1/8 tsp. crushed dry organic rosemary
  • 1 Tbsp. organic light brown sugar
  • 1/2 tsp. freshly grated organic nutmeg
  • 1/2 tsp. organic cayenne pepper
  • 1/2 tsp. organic red pepper flakes

Here’s How I do it:

Using a Meat Grinder:

  1. Combine the diced pork with all other ingredients and chill for 1 hour.
  2. Using the fine blade of a grinder, grind the pork.
  3. Form into 1-inch rounds with your hands.
  4. Refrigerate and use within 1 week or freeze for up to 3 months.
  5. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

Using Ground Pork:

  1. Combine the ground pork with all other ingredients and chill for 1 hour.
  2. Form into 1-inch rounds with your hands.
  3. Refrigerate and use within 1 week or freeze for up to 3 months.
  4. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

How to Freeze Sausage Patties:

  1. Roll the raw sausage into a log that is 1-1/2 ” in diameter. (Alternatively, you can roll the sausage into 1-inch rounds with your hands and freeze them individually before proceeding to the next step.)
  2. Wrap the sausage in parchment paper; Wrap again in aluminum foil.
  3. Write the date  on the foil that you made the sausage.
  4. Unwrap the packaging and slice while frozen.
  5. Cook the frozen sausage patties

Homemade Organic Hamburger Helper Ultimate Fiesta Nacho

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes, bell pepper, and onions.  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.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done.
  3. Add the tomatoes, bell peppers and onions; Saute with the ground beef for 5 minutes; Add the jalapenos and garlic then saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, whey, heavy cream and milk.
  5. Add the fusilli pasta, stir well
  6. Stir in the salt, chili pepper powder, parsley or cilantro flakes. paprika, turmeric and rosemary until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the cheddar, ricotta and Pecorino Romano and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  9. Garnish with sprigs of organic fresh parsley, if desired.
  10. Enjoy!