Homemade Organic Hamburger Helper Ultimate 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, then add the tomatoes, mushrooms (if using), and garlic; 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 tomatoes, onions, mushrooms (if using) and garlic, then saute with the ground meat for 6 to 7 minutes until the onions are clear.
  4. Pour in the beef stock, vegetable stock, heavy cream, whey and milk.
  5. Add the macaroni or cavatelli, stir well.
  6. Stir in the salt, pepper, turmeric, cayenne (if using) and rosemary.
  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, ricotta and blue (if using) cheeses, allowing them to melt into the dish.
  9. Enjoy!

Homemade Organic Four Cheese Supreme Pizza Strata

This is a way to kick a traditional strata up a notch and it’s wonderful to prepare when you don’t have the time to make traditional pizza dough and there’s leftover bread on hand.

Here’s What  You’ll Need:

Here’s How I do it:

  1. Tear the bread into bite sized pieces; Put half of them into a 9×13″ casserole.
  2. In a small saucepan, saute onion, green pepper, and mushrooms for 4-5 minutes with a sprinkle of salt; Add garlic and saute for an additional 2 minutes.
  3. Spoon vegetables over the bread.
  4. Layer the shredded chicken and beef on top of the vegetables.
  5. Sprinkle sliced olives on top of the casserole.
  6. Pour a layer of pizza sauce on top of the mixture.
  7. Top with mozzarella cheese.
  8. Mix the Parmigiano Reggiano, Pecorino Romano and Asiago cheeses in a small bowl; Sprinkle 1/2 of the mixture on top of the casserole.
  9. Arrange the remaining bread cubes on top of the cheese; Top with the other 1/2 of grated cheeses.
  10. In a medium mixing bowl, mix together eggs, stock, Real Salt and pepper; Pour on top of layered strata.
  11. Cover; Chill for 3-24  hours.
  12. Bake, uncovered, for 40-50 minutes or until a knife inserted in the center comes out clean.
  13. Let stand for 10 minutes.
  14. Makes 8 servings.
  15. Enjoy!

Homemade Organic Vegetable Lasagna with White Sauce

This is inspired by the Stouffer’s brand vegetable lasagna.

Here’s What You’ll Need:

  • 9 organic lasagna noodles, unbroken
  • 5-6 organic rainbow carrots, minced
  • 4-5 organic cremini mushrooms, minced
  • 1 head organic broccoli, cut into small florets
  • 1 medium organic yellow onion, minced
  • 2 organic beefsteak tomatoes, diced
  • 2-3 Tbsp. organic pasture butter
  • 4 heaping Tbsp. organic unbleached white flour
  • 4 cloves organic garlic cloves, minced
  • 3/4 cup Homemade Organic Vegetable Stock
  • 1/2 cup grass-fed organic whole milk
  • 1-1/2 cups grass-fed organic heavy cream
  • 2 organic pasture eggs
  • 1/2 cup organic ricotta cheese
  • 1/2 cup organic Parmesan cheese
, grated
  • 1/2 cup organic Pecorino Romano cheese
, grated
  • 1/2 cup organic Asiago cheese, shredded (if soft; if hard, grate)
  • 1/2 cup organic Mozzarella cheese, shredded
  • 1 cup Homemade Organic Herbed Breadcrumbs
  • 2 tsp. Homemade Organic Magic Poultry Seasoning
  • 2 tsp. organic parsley flakes
  • 1 tsp. Real Salt, plus an additional pinch, divided
  • 1/2 tsp. organic freshly-ground peppercorn blend

Here’s How I do it:

  1. Preheat oven 375° Fahrenheit.
  2. Bring 1 gallon of water to a boil in a 2-gallon stock pot .
  3. Prepare the vegetables, if you haven’t all ready done so.
  4. Add a pinch of Real Salt to flavor the noodles .
  5. Add lasagna noodles and cook for HALF of the time the package instructs, approximately 6.5 minutes.
  6. Add the half-cooked lasagna noodles into a large mixing bowl filled with COLD water, set aside.
  7. Melt 2-3 Tbsp. butter on low heat in a large saucepan.
  8. Add the carrots to the saucepan and saute for 5 minutes.
  9. Add onion to the saucepan and sauté for 3 minutes.
  10. Add the garlic, mushrooms, tomatoes and broccoli.
  11. Saute the vegetables for an additional 5 minutes.
  12. Remove the vegetables and place into a medium-sized bowl, leaving as much butter in the pan as possible.
  13. Add flour to the butter, and stir constantly until it creates a thick paste.
  14. Add vegetable stock, milk, and cream to the cooked roux.
  15. Increase heat to medium high, stirring until thickened.
  16. Immediately reduce heat to medium, stirring constantly until desired thickness; Remove from heat.
  17. Add 2 eggs to the ricotta, mix well.
  18. Season the ricotta with 1 tsp. Real Salt, parsley, poultry seasoning, and pepper, mix well and set aside.
  19. Grate all cheeses and mix all but ricotta together in a bowl; Set aside.
  20. Mix together herbed breadcrumbs and 1/4 cup of the shredded/grated cheese mixture; Set aside.
  21. Grease a 9″ × 13″ casserole dish with butter.
  22. Place a very thin layer of white sauce on the bottom of the casserole.
  23. Place a layer of 3 noodles on top of the white sauce.
  24. Spread the ricotta mixture on top of the noodles.
  25. Sprinkle 1/3 of the vegetable mixture on top of the ricotta.
  26. Next, sprinkle 1/3 of the remaining shredded/grated cheese mixture over the vegetables.
  27. Continue layering white sauce, noodles, ricotta mixture, veggie mix, and shredded/grated cheese mixture until you have three total layers.
  28. Top the lasagna with the seasoned breadcrumbs.
  29. Bake uncovered 25-30 minutes until top is brown and the sides are bubbly.
  30. Enjoy!

Homemade Organic Italian Salad

Here’s What You’ll Need:

  • 1 head organic Romaine lettuce, torn
  • 1-1/2 cups shredded organic radicchio or shredded organic purple cabbage
  • 2 organic Roma tomatoes, halved then sliced
  • 1/2 small organic red onion, sliced into thin rings
  • 1 cup sliced organic cremini mushrooms
  • 1 medium organic carrot, shredded
  • 1/4 cup sliced organic pepperoncini
  • 1/2 cup organic black olives
  • 1 Tbsp. fresh organic oregano OR *1 tsp. organic dried oregano
  • 1/4 cup grated organic parmigiano reggiano cheese
  • 1/2 cup (more or less to taste) Simple Homemade Organic Italian Dressing, Homemade Organic Fresh Italian Dressing or Homemade Organic Creamy Italian Dressing

Here’s How I do it:

  1. Add all of the ingredients except for the dressing.
  2. Toss to combine ensuring that it’s well mixed.
  3. Place the salads in bowls and drizzle with dressing.
  4. Enjoy!

Homemade Organic Meatloaf Patty Melt

Here’s What You’ll Need:

  • 2 thin slices Homemade Organic Beef and Pork Meatloaf
  • 1/2 small organic yellow onion, sliced
  • 3 large organic button or cremini mushrooms
  • 4 pieces of organic rye or multigrain bread
  • 1/2 cup shredded organic cheddar cheese
  • 4 Tbsp. organic pasture butter
  • 2 Tbsp. home rendered lard or tallow, divided in half

Here’s How I do it:

  1. Heat a medium saucepan over medium-high heat.
  2. Add 2 Tbsp. of lard or tallow to the pan and allow to get warm and bubbly.
  3. Saute the onion slices until translucent, approximately five minutes; Remove from pan and set aside.
  4. Fry the meatloaf slices until lightly browned on both sides; Set aside.
  5. In the same pan, add 1 Tbsp. butter and place a slice of bread on top.
  6. On top of the bread, sprinkle some cheese and place the cooked meatloaf slice on top.
  7. Cook the bread until it’s lightly browned; Remove from pan and place on a plate.
  8. Add 1 more Tbsp. of butter to the pan and place another slice of bread on top.
  9. Add some sauteed onions to the bread and sprinkle with more shredded cheese.
  10. Place the removed piece of bread with the cooked meatloaf slice on it on top of the the other slice of bread in the pan.
  11. Cook until lightly golden brown on the bottom.
  12. Repeat steps 4 – 9 until the sandwiches are all made.
  13. Enjoy!

Homemade Organic Supreme Pepperoni Pizza Dip

Here’s What You’ll Need:

  •  4 oz. [half-brick] organic cream cheese, at room temperature
  • 1/2 cup organic sour cream
  • 1/4 cup Homemade Organic Mayonnaise
  • 1/2 cup organic mozzarella, minced (this is the really soft kind)
  • 1/4 cup organic parmigiano reggiano cheese, grated
  • 1 cup The Best Homemade Organic Pizza Sauce
  • 1/2 tsp. organic red pepper flakes
  • 2 tsp. organic Italian seasoning
  • 1 tsp. Real Salt, divided in half
  • 2 cloves organic garlic, minced
  • 1/4 cup organic yellow onion, minced
  • 1/4 cup organic bell pepper, minced
  • 1/4 cup organic cremini mushrooms, minced
  • 2 oz. organic fermented pepperoni
  • organic lard, for frying pepperoni

Here’s How I do it:

  •  Preheat the oven to 350° Fahrenheit.
  • In a small saute pan over medium heat, add some lard and the pepperoni.
  • Saute until the pepperoni is lightly browned on both sides, 2 – 3 minutes.
  • Remove the pepperoni and set it on a plate to cool.
  • Saute the onions, garlic, mushrooms, and bell pepper for 4 – 5 minutes.
  • Add the cream cheese to the toppings and heat until melted.
  • Chop the pepperoni into bite-sized pieces.
  • Put the cheese and vegetable mixture on the bottom of a small casserole dish.
  • Layer the pepperoni bits on top of the vegetable mixture.
  • Spread the pizza sauce on top of the pepperoni.
  • Mix the sour cream, mayonnaise, mozzarella, cheddar, parmesan, Italian seasoning, red pepper flakes,1/2 tsp. Real Salt, 1/4 cup Parmesan, and a few turns of freshly ground peppercorn blend.
  • Spread the cheese mixture on top of the pepperoni bits.
  • Bake at 350° Fahrenheit until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20 minutes.
  • Serve with buttery toasted baguette slices, Homemade Organic Garlic and Herb Breadsticks, or butter crackers.
  • Enjoy!

 

Homemade Organic Chicken Lasagna with White Sauce

Here’s What You’ll Need:

  • 9 organic lasagna noodles, unbroken
  • 2 organic rainbow carrots, minced
  • 4-5 organic cremini mushrooms, minced
  • 1 head organic broccoli, cut into small florets
  • 1 medium organic yellow onion, minced
  • 2 cups shredded Homemade Organic Chicken Roast
  • 2-3 Tbsp. organic pasture butter
  • 4 heaping Tbsp. organic unbleached white flour
  • 4 cloves organic garlic cloves, minced
  • 1/2 cup Homemade Organic Chicken Stock
  • 1 cup grass-fed organic heavy cream
  • 2 organic pasture eggs
  • 1 cup organic ricotta cheese
  • 1/2 cup organic Parmesan cheese
, grated
  • 1/2 cup organic Pecorino Romano cheese
, grated
  • 1/2 cup organic Asiago cheese, shredded (if soft; if hard, grate)
  • 1/2 cup organic Mozzarella cheese, shredded
  • 1 cup Homemade Organic Herbed Breadcrumbs
  • 2 tsp. Homemade Organic Magic Poultry Seasoning
  • 4 Tbsp. finely chopped fresh organic parsley; *OR 2 tsp. organic parsley flakes
  • 1 tsp. Real Salt, plus an additional pinch, divided
  • 1/2 tsp. organic freshly-ground peppercorn blend

Here’s How I do it:

  1. Preheat oven 375° Fahrenheit.
  2. Bring 1 gallon of water to a boil in a 2-gallon stock pot .
  3. Prepare the vegetables, if you haven’t all ready done so.
  4. Add a pinch of Real Salt to flavor the noodles .
  5. Add lasagna noodles and cook for HALF of the time the package instructs, approximately 6.5 minutes.
  6. Add the half-cooked lasagna noodles into a large mixing bowl filled with COLD water, set aside.
  7. Melt 2-3 Tbsp. butter on low heat in a large saucepan.
  8. Add the carrot, onion and garlic to the saucepan and saute for 2-3 minutes.
  9. Remove the vegetables and place into a medium-sized bowl, leaving as much butter in the pan as possible.
  10. Add flour to the butter, and stir constantly until it creates a thick paste.
  11. Add vegetable stock, milk, and cream to the cooked roux.
  12. Increase heat to medium high, stirring until thickened.
  13. Immediately reduce heat to medium, stirring constantly until desired thickness; Remove from heat.
  14. Add 2 eggs to the ricotta and mix well.
  15. Season the ricotta with 1 tsp. Real Salt, parsley, poultry seasoning, and pepper, mix well and set aside.
  16. Grate all cheeses and mix all but ricotta together in a bowl; Set aside.
  17. Mix together herbed breadcrumbs and 1/4 cup of the shredded/grated cheese mixture; Set aside.
  18. Grease a 9″ × 13″ casserole dish with butter.
  19. Place a very thin layer of white sauce on the bottom of the casserole.
  20. Place a layer of 3 noodles on top of the white sauce.
  21. Spread the ricotta mixture on top of the noodles.
  22. Sprinkle 1/3 of the vegetable mixture on top of the ricotta.
  23. Add 1/3 of the shredded chicken on top of the vegetables.
  24. Next, sprinkle 1/3 of the remaining shredded/grated cheese mixture over the shredded chicken.
  25. Continue layering white sauce, noodles, ricotta mixture, veggie mix, shredded chicken, and shredded/grated cheese mixture until you have three total layers.
  26. Top the lasagna with the seasoned breadcrumbs.
  27. Bake uncovered 25-30 minutes until top is brown and the sides are bubbly.
  28. Enjoy!