Homemade Organic Ground Pork Taco Meat

I have greatly adapted the recipe from John D Lee.

Here’s What You’ll Need:

Here’s How I do it:

  1. Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen pork mix and simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces, add the onion and minced garlic, then cover again to simmer for an additional 5 minutes.
  2. Add the stock and jalapeno brine to the skillet and stir to mix well.
  3. Pour in the seasonings and mix until well combined.
  4. Over medium heat, uncovered, simmer until most of the liquid is evaporated and the meat mixture thickens.
  5. Enjoy!
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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 Crunchy Taco

Here’s What You’ll Need:

For the Hamburger Helper:

For the Topping Mix:

  • 3 Tbsp. organic masa harina (corn flour)
  • 2 Tbsp. organic pasture butter
  • 1/2 cup grass-fed organic whole milk
  • 1/4 cup organic sour cream
  • 1/4 cup Homemade Organic Sweet Whey (not powdered)
  • 1 cup shredded organic cheddar cheese
  • 2 Tbsp. organic blue cheese crumbles
  • 1/2 tsp. Real Salt
  • 1/4 tsp. organic freshly ground white pepper
  • 1/4 tsp. organic turmeric
  • 1/4 tsp. organic paprika

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, 1 Tbsp. 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 Beef Mix or Homemade Organic Freezer Ground Pork Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid;  Add the frozen meat mix, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces, then add the tomatoes and garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the beef in a saucepan until halfway done.
  4. Add the onions then saute with the ground beef for 5 minutes; Add the tomatoes and garlic, then saute until the beef is brown and the onions are clear.
  5. Pour in the beef stock, vegetable stock and tomato paste; Stir well.
  6. Stir in 1/2 tsp. salt, chili pepper powder, taco seasoning and turmeric until well blended.
  7. While the dish is simmering, make the topping mix:  In a chef’s saucepan, warm the 2 Tbsp. butter (or tallow) until bubbly; Add the flour, 1/2 tsp. paprika, 1/2 tsp. turmeric, 1/2 tsp. salt and 1/4 tsp. pepper; Cook for 1 minute over medium heat.  Pour 1/2 cup milk, 1/4 cup sour cream and 1/4 cup whey 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 milk mixture while stirring to blend.  Make sure to stir often or the sauce will try to burn. Leave on lowest heat setting, covered; Stir occasionally until needed.   (DO NOT cook on higher than a medium temperature!)
  8. Slowly bring the skillet mixture to a boil then simmer, covered, until the rice is finished; Stir in the cooked rice.
  9. Crumble the corn chips and sprinkle over the rice mixture
  10. Drizzle the cheese sauce over the crumbled corn chips.
  11. Garnish with any combination of the following, as desired:  sliced Homemade Organic Pickled Jalapenos, sliced Homemade Organic Pickled Serranos, sliced organic kalamata olives, silced organic garlic-stuffed green onions, fresh organic cilantro, organic shredded or sliced lettuce, sliced organic green onions, and/or diced organic avocados.
  12. Enjoy!

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!

 

Homemade Organic Hamburger Helper Classic Cheesy Jambalaya

Here’s What You’ll Need:

Here’s How I do it:

  1.  If using Homemade Organic Freezer Ground Beef Mix, Homemade Organic Freezer Ground Pork Mix, or Homemade Organic Freezer Ground Chicken Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen meat mix, bell pepper, celery (if using), tomatoes and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic and jalapenos.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the meat in a saucepan until halfway done.
  3. Add the bell peppers, tomatoes and onions to the skillet then saute with the ground meat for 5 minutes; Add the garlic and jalapenos then saute until the meat is fully cooked and the onions are clear.
  4. Pour in the chicken stock, shrimp stock, whey and milk.
  5. Add the brown rice and stir well.
  6. Stir in the salt, Homemade Organic Cajun Dry Rub, paprika and turmeric until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the pasta or rice is fully cooked, approximately 40-45 minutes for rice and 16-22 minutes for pasta.
  8. While cooking, remove lid and stir occasionally, replacing the lid afterwards.
  9. Enjoy!

 

 

Homemade Organic Hamburger Helper BOLD Jalapeno Cheeseburger Macaroni

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix or Homemade Organic Freezer Ground Pork Mix:  Pour 1/2 cup water into a deep saucepan with lid; Add the frozen meat 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 with step 4.
  2. Brown the meat in a saucepan until halfway done.
  3. Add the onions and saute with the ground meat for 6 to 7 minutes until the onions are clear.
  4. Pour in the beef stock, vegetable stock and milk.
  5. Add the macaroni or cavatelli, stir well
  6. Stir in the salt, jalapeno vinegar, parsley, turmeric, cream of tartar, minced jalapenos and roasted garlic paste.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 16-22 minutes; Stir occasionally.
  8. Stir in the cheddar, Pecorino Romano, ricotta and blue cheeses and allow them to melt into the dish.
  9. Enjoy!

Homemade Organic Shortcut South-of-the-Border Salad

Here’s What You’ll Need:

Here’s How I do it:

  1. In a large skillet combine 1/4 cup reserved garbanzo bean cooking liquid, frozen meat mix, and garlic; Cover the skillet and cook for 15 minutes.
  2. Meanwhile, in a salad bowl combine lettuce, garbanzo beans, green onion and olives; Toss and set aside.
  3. Break up the pieces and cook for an additional 5 minutes.
  4. Combine the enchilada sauce, flour, and salt in a pint Mason jar; Cover with tight-fitting lid and shake until well combined.
  5. After the meat mixture has cooked, add the enchilada sauce, chili peppers; Cook until the meat mixture is thickened and bubbly.
  6. Top the salad with meat mixture; Sprinkle with shredded cheese.
  7. Arrange on top of the cheese, the tomato halves, avocado slices and green pepper strips.
  8. Enjoy!