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 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!

Homemade Organic Chef Boyardee Spaghetti with Meat Sauce

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 broken spaghetti to the pot, and bring to a boil, stirring often to prevent the noodles from sticking.
  4. Once boiling, cover and cook for 18-22 minutes, stirring every 2-3 minutes to prevent sticking.
  5. After the noodles are al dente, add the cheese paste and stir well to combine.
  6. Enjoy!

Homemade Organic Beef and Swiss Enchiladas with Salsa Verde

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  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 and simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces, then cover and simmer for an additional 5 minutes.  Proceed with step 4.
  3. Cook the ground beef in a skillet over medium high heat until browned.
  4. Combine the warmed meat mix with the chilis/jalapenos and salsa verde until well blended; Set aside.
  5. Prepare the Homemade Organic Sour Cream Sauce.
  6. Place 2-3 Tbsp. of the chili and meat mixture onto each tortilla, then sprinkle some onion and Swiss cheese on top; Roll and place into a 9″ x 13″ casserole dish with the seam side down; Repeat until all tortillas are filled and placed into the dish.
  7. Pour the sour cream sauce over the top of the enchiladas, and sprinkle each enchilada with cheese.
  8. Bake at 350° Fahrenheit for 15 to 20 minutes, or until the cheese has melted.
  9. Yields 8-12 servings.
  10. Enjoy!