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!

 

Advertisements

Homemade Organic Basic Brown Rice

Here’s What You’ll Need:

  • 2 cups dry organic brown rice
  • 4 cups unchlorinated and unfluoridated water
  • 1 tsp. Real Salt
  • 2 Tbsp. organic pasture butter (optional)

Here’s How I do it:

  1. Combine all ingredients into a 1 quart pot with lid.
  2. Bring the mixture to a hard boil, then immediately reduce to a low simmer. (You should see a few bubbles, but not too many.  If there aren’t any bubbles, increase the heat slightly; If there are too many bubbles, reduce the heat slightly until there are just a few bubbles.)
  3. Simmer for 45 minutes; DO NOT LIFT THE LID.
  4. Once finished, lift the lid then fluff with a fork and serve.
  5. 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 Chicken Helper BOLD Chipotle Chicken Enchilada

I have adapted this to use ground chicken instead of cubed raw chicken.

Here’s What You’ll Need:

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, 1 Tbsp. 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 Chicken Mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen chicken mix, onions, bell pepper and diced 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 chicken in a saucepan until halfway done.
  4. Add the onions, bell pepper, diced tomatoes and garlic and saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  5. Add the remaining chicken stock and vegetable stock, along with the tomato paste and milk; Stir well.
  6. Stir in the Homemade Organic Southwest Chipotle Seasoning, remaining salt, parsley flakes, paprika, chipotle pepper, chili pepper powder, and crushed rosemary.
  7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked.
  8. Mix in the cooked rice, cheddar cheese, ricotta cheese and sour cream until well combined.
  9. Top with more sour cream, shredded cheddar cheese and green onions, 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 Chicken Helper BOLD Cajun Chicken

This recipe has been adapted to use ground chicken instead of raw cubed chicken.

Here’s What You’ll Need:

  • 1-1/2 cups organic brown rice
  • 1 Tbsp. home rendered schmaltz; OR organic pasture butter
  • 1 lb. pastured ground chicken; OR 1 pint Homemade Organic Freezer Ground Chicken Mix
  • 1-1/2 cups PLUS 1/2 cup (divided) Homemade Organic Chicken Stock
  • 1-1/2 cups PLUS 1/2 cup (divided) Homemade Organic Vegetable Stock
  • 1/2 cup diced organic yellow onion
  • 1/2 cup diced organic red bell peppers
  • 1/2 cup diced organic green bell peppers
  • 1/2 cup sliced organic celery (optional)
  • 2-3 organic garlic cloves, minced
  • 2 tsp. Homemade Organic Cajun Dry Rub
  • 2 tsp. Real Salt
  • 1 tsp. organic chili pepper powder
  • 1 tsp. organic paprika
  • 1/4 – 1/2 tsp. organic cayenne pepper (to taste)
  • 1 Tbsp. organic Nama Shoyu
  • Garnish: sliced organic green onions (optional)

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, 1 Tbsp. home rendered schmaltz/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 Chicken Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen chicken mix, onion, bell pepper and celery (if using). 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 4.
  3. Saute the ground chicken in a saucepan until halfway done.
  4. Add the onion, bell pepper, celery (if using) and garlic; Saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  5. Add the chicken stock and vegetable stock; Stir well.
  6. Add the Cajun seasoning, paprika, chili pepper powder and salt; Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked, approximately 40-45  minutes.
  8. Mix the fully cooked brown rice into the skillet.
  9. Pour the Nama Shoyu into the skillet and stir to combine.
  10. Garnish with fresh sliced organic green onions, if desired.
  11. Enjoy!

 

Homemade Organic Shortcut Coronado Chicken

Here’s What You’ll Need:

Here’s How I do it:

  1. In a small saucepan combine rice, 2 cups chicken stock, and 2 Tbsp. butter; Cover and bring to a boil.
  2. Meanwhile, in a large skillet combine frozen chicken mix onion and 1/4 cup chicken stock; Cover and cook for 15 minutes over medium heat.
  3. Once boiling, reduce heat on the rice and cook for 40 minutes, or until rice is tender; Take off of heat, fluff with a fork and set aside.
  4. Break up the chunks of chicken, add garlic to pan; Cover and cook for an additional 5 minutes.
  5. Stir in tomato sauce, 1 cup of beer or chicken stock, paprika, chili powder, salt and Worcestershire sauce.
  6. Bring the mixture to a boil; Reduce heat and simmer for about 10 minutes.
  7. Combine flour and sour cream; Stir half of the pan juices into the sour cream; Return sour cream mixture to the pan.
  8. Cook and stir until the mixture is thickened and bubbly; Cook for an additional 2 minutes.
  9. Serve over the brown rice.
  10. Enjoy!