Homemade Organic Red Enchilada Sauce with Long Hot Peppers

Here’s what you need:

  • 4 cups Homemade Organic Chicken Stock or Homemade Organic Beef Stock(preferred)
  • 2 cups organic crushed tomatoes, or diced organic tomatoes with juice
  • 2 cups organic yellow onion, chopped
  • 4 large organic garlic cloves, minced
  • 1 organic long hot pepper
  • 4 tsp. organic ground cumin
  • 2 tsp. organic dried oregano
  • 1 tsp. Real Salt, or to taste
  • organic freshly ground peppercorn blend, to taste

Here’s how I do it:

  1. Put water in a kettle and boil it.
  2. Heat up a medium frying pan to really high heat.
  3. Add the cut long hot pepper (seeds and all if you like it hotter!) to the pan.
  4. Press down on the pepper pieces and cook for 3 minutes on each side.
  5. Transfer the charred chilies to a bowl and reserve the soaking liquid.
  6. Add boiling hot water to the bowl and cover with another bowl or plate to prevent them from floating.
  7. Set a timer and allow the chilies to soak for 30 minutes; While the chilies are soaking, proceed to the next step in the recipe.
  8. Place some schmaltz (if using chicken stock) or tallow (if using beef stock) into a frying pan.
  9. Once the oil is warm enough, add the onions and cook for 5 minutes.
  10. Add the garlic and cook for an additional 5 minutes until the onions brown slightly.
  11. You may still have to wait for the chilies to finish soaking.
  12. Next, I transfer the chilies, garlic and onions to a half-gallon mason jar.
  13. Add the tomato puree and stock to the jar.
  14. I get out my immersion blender and I blend everything into a thick liquid.
  15. You can strain the liquid into the frying pan, or just dump it all in if you want a hotter sauce.
  16. Add the cumin and oregano to the sauce, mix well and bring to a boil.
  17. Reduce the heat and allow the sauce to simmer for 30 minutes.
  18. If the sauce isn’t warm enough for you, you can add the soaking liquid to the sauce.
  19. I generally can the extra sauce as freezing it will make it hotter.
  20. Enjoy!

Homemade Organic Chi-Chi’s Garden Fresh Salsa

I loved Chi Chi’s salsa.  Now I can make it anytime that I want, and you can, too.  I modified this recipe to make my own organic version of this salsa.

Here’s What You’ll Need:

  • 15 fresh organic Roma/Plum tomatoes, diced
  • 1 bunch organic cilantro including stems, chopped fine with food processor
  • 1 large organic yellow onion diced
  • 2 fresh organic serrano peppers (If you substitute the pepper it won’t make the same salsa; I use 2 whole Homemade Organic Pickled Serranos and brine to taste, when I can’t find fresh organic serrano peppers)
  • 3 organic cloves of garlic
  • 1 bunch organic green onions chopped (green and white parts)
  • 2 organic limes or about 1/4 cup organic lime juice
  • 1 Tbsp. Real Salt
  • 3 Tbsp. organic ground cumin
  • 1 Tbsp. Homemade Organic Chili Powder
  • 1 Tbsp. organic garlic powder or organic granulated garlic
  • 1 tsp. organic pepper
  • 1 tsp. organic cane sugar

Here’s How I do it:

  1. Put about 1/3 of the diced tomatoes in a blender with the serrano peppers, garlic, lime juice and all of the spices.
  2. Blend them until it is a pinkish orangish looking thick liquid.
  3. Mix it back into the rest of the ingredients.
  4. Refrigerate to marry the flavors.
  5. Enjoy!

Homemade Organic Enchilada Sauce with Chipotle

Just like my Awesome Homemade Organic Red Enchilada Sauce, this is a doubled recipe.

Here’s What You’ll Need:

  • 4 cups Homemade Organic Chicken Stock or Homemade Organic Beef Stock
  • 2 cups organic strained tomatoes or organic tomato puree
  • 4 minced organic garlic cloves
  • 2 cups chopped organic yellow onion
  • 2 Tbsp. home rendered schmaltz, tallow or lard
  • 2 Tbsp. organic powdered chipotle pepper or 3 – 4 organic chipotles in ancho sauce
  • 2 tsp. organic dried oregano
  • 4 tsp. organic ground cumin
  • 1 tsp. Real Salt
  • 2 Tbsp. organic sour cream

Here’s How I do it:

  1. Heat a deep frying pan over medium-high heat.
  2. Place the fat (schmaltz, tallow or lard) into the pan and heat until warm and bubbly.
  3. Add the onions and saute for 5 minutes.
  4. Add the garlic and saute until the onions and garlic are light brown around the edges.
  5. Place the onions, garlic and stock into a 1/2 gallon Mason jar.
  6. Puree the mixture using an immersion blender.
  7. Pour the mixture back into the frying pan.
  8. Add oregano, chipotle, garlic, onion, salt and tomato puree.
  9. Mix until well blended.
  10. Simmer uncovered for 40 minutes or until desired consistency is reached, stirring occasionally.
  11. Stir the sour cream into the sauce before serving; omit if canning this recipe.
  12. Enjoy!

Homemade Organic Beef and Pork Meatloaf

I have adapted this recipe from Alton Brown.

Here’s What You’ll Need:

  • 3/4 cup Homemade Organic Breadcrumbs
  • 1/2 tsp. organic freshly-ground peppercorn blend
  • 1 tsp. organic granulated garlic
  • 1/2 tsp. organic cayenne pepper
  • 1 tsp. Homemade Organic Chili Powder`
  • 1 tsp. organic dried thyme
  • 1/2 organic yellow onion, roughly chopped
  • 1 organic carrot, peeled and broken
  • 3 whole cloves garlic, peeled
  • 1/2 organic red bell pepper
  • 1 lb. organic grass-fed ground chuck
  • 1 lb. organic pasture ground pork
  • 1 1/2 tsp. Real Salt
  • 1 organic pasture egg

For the Glaze:

Mix all glaze ingredients into a bowl until thoroughly blended.

Here’s How I do it:

  1. Pre-heat oven to 325° Fahrenheit.
  2. In a food processor bowl, combine breadcrumbs, Real Salt, black pepper, granulated garlic, cayenne pepper, chili powder, and thyme; Pulse until the mixture is of a fine texture and place this mixture into a large bowl.
  3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
  4. Combine the vegetable mixture, ground beef, and ground pork with the bread crumb mixture.
  5. Season the meat mixture with salt.
  6. Add the egg and combine thoroughly, but avoid squeezing the meat.
  7. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
  8. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
  9. Bake for 10 minutes.
  10. Spread the glaze all over the top of the meatloaf.
  11. Bake for 1-1/2 hours.
  12. Allow the meatloaf to rest for 5 minutes.
  13. Slice and 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!

 

Homemade Organic Sour Cream Sauce

Here’s What You’ll Need:

Here’s How I do it:

  1. Add your butter and flour to a small saucepot over medium heat.
  2. Whisk the butter and flour together for a few minutes until it turns a golden brown.
  3. Then add in your sour cream, half-and-half, and stock.
  4. Bring to a boil, then reduce to a simmer.
  5. Cook until smooth, adding your salt, pepper and cumin.
  6. Enjoy!

Homemade Organic Emeril’s Southwest Seasoning

I got this recipe from The Food Network and have adapted it to be organic.

Here’s What You Need:

  • 2 Tbsp. Homemade Organic Chili Powder
  • 2 tsp. organic ground cumin
  • 1 tsp organic freshly-ground black pepper
  • 1 Tbsp. organic ground coriander
  • 1 tsp. organic dried cayenne pepper
  • 1 Tbsp, organic granulated garlic
  • 1 tsp. organic crushed red pepper flakes
  • 1 Tbsp. Real Salt
  • 1 Tbsp. organic dried oregano

Here’s How I do it:

  1. In a glass jar with tight fitting lid add all ingredients.
  2. Screw on the lid and shake until blended.
  3. Store in a glass jar with tight-fitting lid or a glass spice jar.
  4. Enjoy!

Yield: 1/2 cup

Homemade Organic Southwest Chipotle Seasoning

Here’s what you need:

  • 1/3 cup Homemade Organic Chili Powder
  • 2 Tbsp. organic dried cilantro
  • 2 Tbsp. organic ground cumin
  • 2 Tbsp. organic Mexican oregano (or regular organic oregano works, too)
  • 2 Tbsp. organic dried sweet basil
  • 1 Tbsp. organic dried thyme
  • 1 Tbsp. organic ground chipotle pepper

Here’s how I do it:

  1. Mix all ingredients until well blended.
  2. Store in a glass jar with tight fitting lid or a glass spice jar.
  3. Yields one cup of seasoning.
  4. Enjoy!

Homemade Organic Taco Seasoning

I got the original recipe from Food Renegade.

Here’s what you need:

  • 2 Tbsp. organic Homemade Organic Chili Powder
  • 1/2 tsp. organic granulated garlic
  • 1/2 tsp. organic granulated onion
  • 1/2 tsp. organic crushed red pepper flakes
  • 1/2 tsp. organic oregano
  • 1 tsp. organic paprika
  • 1  Tbsp. organic ground cumin
  • 2 tsp. Real Salt
  • 2 tsp. freshly ground organic peppercorn blend

Here’s how I do it:

  1. Mix all of the ingredients until well blended.
  2. Store in a glass jar with a tight-fitting lid or a glass spice jar.
  3. Enjoy!

Homemade Organic Slow-Cooker Beef Chili

This is one of my favorite dishes to make because I can leave it alone and it will do the rest!

This is What You’ll Need:

  • 1/2 cup dry organic kidney beans
  • 1/2 cup dry organic lima beans
  • 1/2 cup dry organic pinto beans
  • 1/2 cup dry organic navy beans
  • 1/2 cup dry organic black beans
  • 1 lb. grass-fed ground beef
  • 2 -3 cups Homemade Organic Beef Stock, to cover the mixture
  • 1 16 oz. jar organic crushed tomatoes (I use the kind with added sweet basil)
  • 1 large organic yellow onion, diced
  • 2 large organic tomatoes, diced
  • 6 organic garlic cloves, whole (you can mince them if you’d like)
  • 4 organic celery ribs, sliced
  • 10 organic mushrooms, sliced
  • 2 tsp. Real Salt or sea salt (more to taste)
  • 2 Tbsp. organic ground cumin
  • 1/2 tsp. organic cayenne pepper (you can make it the way you like it by adding more or omitting some of the peppers)
  • 1/2 tsp. ground organic chipotle pepper
  • 1 Tbsp. organic Italian seasoning (marjoram, sage, oregano, basil, etc.)

This is How I do it:

  1. Rinse all of the beans thoroughly.
  2. Prepare the vegetables to go into the chili by slicing, dicing, or cutting, etc.
  3. Place the beans, raw ground beef (if you’re worried about this, you can saute it first), and vegetables into the electric slow-cooker.
  4. Add the beef broth and crushed tomatoes and stir well.
  5. Add in the seasonings and stir well.
  6. If you’re going to be gone all day, put the temperature on low.  If you need dinner finished sooner, turn it on high.
  7. Check the beans and stir occasionally.
  8. Cook for at least 6 hours on high and 8 to 10 on low.
  9. Enjoy!