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 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 Garlic and Herb Tomato Sauce

Here’s What You’ll Need:

  • 4 Tbsp. organic extra-virgin olive oil
  • 1 large organic yellow onion, chopped [1 cup]
  • 1 medium organic carrot, chopped [1/2 cup] (optional)
  • 1 [24 oz.] jar organic crushed tomatoes [2-1/2 cups]
  • 2-1/2 cups unchlorinated and unfluoridated water
  • 3 fresh organic basil leaves, finely chopped; OR 1 tsp. organic dried basil
  • 1 tsp finely chopped fresh oregano; OR 1/2 tsp. organic dried oregano
  • 1 Tbsp. Homemade Organic Roasted Garlic Paste; OR Homemade Organic Garlic Puree; OR 3-4 organic garlic cloves, peeled and finely chopped.
  • 2 tsp. Real Salt
  • 1 tsp. organic cane sugar (optional; use if not adding carrots)
  • 1/2 tsp. freshly ground organic peppercorn blend

Here’s How I do it:

  1. In a medium saucepan over medium-high heat, warm the olive oil until bubbly.
  2. Add the onion, carrot and garlic to the oil and saute for 1 minute.
  3. Add the salt, sugar, basil, and oregano to the vegetable mixture; Stir well and cook for an additional minute.
  4. Add the crushed tomatoes and water to the saucepan; Stir until well blended.
  5. Bring the mixture to a boil, then reduce to a simmer; Simmer for 45 to 60 minutes.
  6. Remove from heat and pour into a half-gallon Mason jar.
  7. Blend this sauce with an immersion blender to thicken.
  8. This makes 4-5 cups of sauce and this recipe can be doubled or quadrupled without issues (puree in batches and/or use larger jars, if necessary).
  9. Enjoy!