Homemade Organic Mexican Fiesta Seasoning Blend

Here’s What You’ll Need:

  • 2 Tbsp. organic red chili pepper powder
  • 2 tsp. organic tomato powder
  • 2 tsp. organic paprika
  • 2 tsp. organic ground cumin
  • 2 tsp. organic dried cilantro
  • 2 tsp. organic dried oregano
  • 1 tsp. organic granulated garlic
  • 1 tsp. organic granulated onion
  • 1/4 tsp. organic cayenne pepper
  • 1/8 tsp. organic dried lemon peel

Here’s How I do it:

  1. Combine all spices into a small mixing bowl.
  2. Stir until well combined.
  3. Store in a glass jar with a tight-fitting lid.
  4. Enjoy!
Advertisements

Homemade Organic Jalapeno Honey Citrus Dressing

Here’s What You’ll Need:

  • 1/4 cup organic first-cold pressed olive oil
  • 1/4 cup Homemade Organic Pickled Jalapeno brine
  • 1 Tbsp. organic (100%) lime juice
  • 1 Tbsp. organic (100%) lemon juice
  • 1/4 tsp. Real Salt
  • 1/8 tsp. freshly-ground organic peppercorn blend
  • 2 tsp. organic dried cilantro
  • 2 tsp. raw organic orange blossom honey

Here’s How I do it:

  1. Place all ingredients into a pint-sized Mason jar.
  2. Shake until completely blended.
  3. This yields approximately 1/2 cup of dressing.
  4. 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 Chipotle Steak Marinade

This is a great way to spice up your steak.  It’s great alone, or you can add this to your Southwestern or Tex-Mex dishes.

Here’s What  You’ll Need:

  • 1 lb. organic grass-fed steaks
  • 1 tsp dried organic chipotle powder (you could use substitute organic smoked paprika)
  • 2 Tbsp. organic first-cold-pressed olive oil
  • 1 Tbsp. organic fresh cilantro, chopped  (OR 1 tsp. organic dried cilantro)
  • 2 Tbsp. organic lime juice
  • 2 organic garlic cloves, grated
  • 1/2 tsp. Real Salt

Here’s How I do it:

  1. Mix steak marinade in a small bowl and pour over steak.  You can cut up the steak, if your recipe calls for that.
  2. Spread the marinade all over the steak to completely cover.
  3. Place marinated steak in a glass container to marinate overnight… or at least a couple of hours.  If the steak is whole, you can put it on a baking pan and cover with the marinade and chill in the fridge.
  4. Use in your desired recipe.
  5. Enjoy!

Homemade Organic Pico de Gallo

To vary the heat, add more pickled jalapenos or add less.  You can omit them entirely if you’d like.

Here’s What You’ll Need:

  • 1 medium to large organic tomato, diced
  • 1 large organic yellow onion, diced
  • 1 organic green bell pepper, diced
  • 3-4 organic garlic cloves, minced
  • 3-4 rings of Homemade Organic Pickled Jalapenos, minced
  • 1 tsp. organic cumin
  • 1 tsp. organic dried cilantro
  • 1 tsp. Real Salt

Here’s How I do it:

  1. Place all ingredients into a medium sized mixing bowl.
  2. Stir until well combined.
  3. Place into a glass jar with a tight-fitting lid for storage.

Homemade Organic Salsa Verde

If you’d like a milder salsa verde, omit the peppers and use the juice from Homemade Organic Pickled Jalapenos, to your taste.

Here’s What You’ll Need:

  • 1 lb. organic tomatillos, outer skins peeled and removed and cut in half
  • 1 medium organic yellow onion, cut into fourths
  • 4 organic garlic cloves
  • 1-2 organic jalapeno peppers, stems removed.  (If you want it hotter use organic serrano peppers or a combination of the two)
  • 2 cups Homemade Organic Chicken Stock or Homemade Organic Beef Stock
  • 2 tsp. Real Salt
  • 2 tsp. organic cumin
  • 2 tsp. organic dried cilantro

Here’s How I do it:

  1. Heat a medium sized skillet over medium-high heat.
  2. Add the tomatillo slices, onion slices and garlic cloves to the skillet, charring on all sides.
  3. Place the charred vegetables into a half-gallon glass jar.
  4. Using an immersion blender, puree the vegetables.
  5. Place the puree, chicken stock, salt, cumin and cilantro into the skillet and stir until well combined.
  6. Bring the mixture to a boil.
  7. Reduce heat and allow to simmer for 20- 30 minutes, or until the desired consistency is reached.
  8. Enjoy!

Homemade Organic Green Jalapeno Salsa

Warning, this salsa is pretty hot.  You can adjust the heat to your specific tastes by using the tips throughout this recipe.  Please note that jalapenos freeze well, but they become HOTTER after frozen.

Here’s What You’ll Need:

Here’s How I do it:

  1. Warm the lard (or fat of choice) in a skillet over medium-high heat.
  2. Add the onions to the frying pan and saute for 4 minutes.
  3. (If you want your salsa to be mild, remove the membranes and seeds from the jalapenos and place them into the skillet at the same time as the onions.)
  4. Add the garlic to the skillet and saute for an additional 2 minutes, or until the onions are translucent.
  5. (If you want your salsa to be medium, add the jalapenos to the skillet now)
  6. Place the onion mixture, and jalapenos if you didn’t cook them, into a glass jar (a wide-mouth pint-and-a-half jar works well).
  7. Using an immersion blender, puree the vegetable mixture.
  8. Add the salt, lime juice, dried cilantro and cumin to the puree and pulse with the immersion blender on low.
  9. Enjoy!