organic Italian Seasoning

Homemade Organic Creamy Italian Parmesan Dressing

This recipe was adapted from Mr. Food.

Here’s What You’ll Need:

  • 3/4 cup Homemade Organic Thick Mayonnaise
  • 1 Tbsp. organic sunflower oil
  • 1/4 cup organic white vinegar
  • 1 Tbsp. organic 100% lemon juice
  • 1/4 cup finely shredded organic Parmigiano Reggiano cheese
  • 1 tsp. organic cane sugar
  • 2-3 organic garlic cloves, minced (optional)
  • 1/2 tsp. organic Italian seasoning
  • 1/2 tsp. Real Salt

Here’s How I do it:

  1. Place all ingredients into a large-mouth pint Mason jar.
  2. Use an immersion blender to combine all ingredients until smooth.
  3. Refrigerate until ready to serve.
  4. Enjoy!

Homemade Organic Copycat Kraft Fresh Take Italian Parmesan

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 5 Tbsp. freshly grated organic Parmigiano Reggiano cheese
  • 6 Tbsp. strained and finely shredded organic mozzarella
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, 2 Tbsp. Parmigiano Reggiano, Italian seasoning, parsley, granulated garlic, granulated onion, and celery seed; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs and seasoning powder in a small stainless steel bowl; Set aside.
  3. Combine all cheeses in another small stainless steel bowl along with the flour; Set aside.
  4. This is now ready to be used in Homemade Organic Fresh Take Chicken Parmesan, or Homemade Organic Fresh Take Baked Spaghetti.
  5. This recipe yields 1-1/2 cups.
  6. Enjoy!

Homemade Organic Ground Herb Blend

I use this to make Homemade Organic Chef Boyardee Tomato Sauce which I use in Homemade Organic Chef Boyardee Beefaroni and Homemade Organic Chef Boyardee Spaghetti with Meat Sauce.

Here’s What You’ll Need:

  • 2 tsp. dried organic basil
  • 2 tsp. dried organic parsley
  • 2 tsp. dried organic Italian seasoning

Here’s How I do it:

  1. Place basil, parsley and Italian seasoning into a spice grinder.  (This can also be done in a mortar with a pestle.)
  2. Grind into a fine powder.
  3. Store in a glass jar with tight fitting lid.
  4. Enjoy!

Homemade Organic Hamburger Helper Spaghetti

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, bell pepper (if using) and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the tomatoes, mushrooms (if using), and 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 bell pepper (if using) and onions, then saute with the ground beef for 5 minutes; Add the tomatoes, mushrooms (if using), and garlic, then saute until the beef is brown and the onions are clear.
  4. Pour in the beef/pork/chicken stock, vegetable stock, whey and tomato paste.
  5. Stir in the basil, Itaian seasoning, Real Salt, cane sugar paprika, and turmeric until well blended.
  6. Carefully add the broken spaghetti noodles; Make sure they are covered with liquid.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes, stirring occasionally.
  8. Garnish with grated organic Parmigiano Reggiano cheese and/or sprigs of organic fresh parsley, if desired.
  9. Enjoy!

Homemade Organic Slow Cooker Spaghetti

Here’s What You’ll Need:

Here’s How I do it:

  1. Add the beef and sausage mixes to a deep frying pan with lid; Pour in 1/2 cup water and bring to a boil.
  2. Once boiling, reduce the heat and simmer for 15 minutes; Break up any large chunks, cover, and simmer for an additional 5 minutes.
  3. Add the meat mixes to a 5-6 quart slow cooker, along with remaining ingredients (except raw spaghetti).
  4. Heat in slow cooker on LOW for 6 to 8 hours, or on HIGH for 3-5 hours.
  5. Approximately 30-40 minutes before the end of cooking time, cook the raw spaghetti in boiling water (with a pinch of salt) until halfway cooked, approximately 8-13 minutes.
  6. Serve the sauce over the spaghetti.
  7. Enjoy!

Homemade Organic Chicken Helper Ultimate Cheddar Broccoli

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/2 cup water into a deep saucepan with lid; Add the frozen chicken mix, and onion. 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.
  2. Pour 1/2 cup water into a deep saucepan with lid; Add the frozen chicken mix and onion.
  3. Simmer for 15 minutes over medium heat, covered.
  4. Uncover; break up the frozen chunks into smaller pieces.
  5. Add the garlic to the pan; Cover and simmer for an additional 5 minutes.
  6. In a pint jar combine the milk and flour; Put a tight fitting lid on the jar and shake until well blended.
  7. Pour the broccoli, pasta, stock, milk mixture, salt and pepper into the pan; Stir slowly to mix well.
  8. Bring the mixture to a boil.
  9. Reduce the heat, and simmer, covered, for about 18 minutes.
  10. Add the cheddar, blue and ricotta cheeses to the skillet and mix well.
  11. Mix 2 Tbsp. flour with liquid from the skillet and add to the dish to thicken.  Use the remaining 2 Tbsp. of flour in the same fashion to reach desired thickness.
  12. Enjoy!

Deconstructed Stuffed Jalapeno Popper Grilled Cheese Sandwich

Here’s What You’ll Need:

  • 2 oz. organic cream cheese, sliced
  • 1/4 cup shredded organic cheddar cheese
  • 1/4 cup Homemade Organic Pickled Jalapeno slices
  • 1/2 tsp. organic Italian seasoning
  • 1/4 tsp. Real Salt
  • 2  slices organic sourdough bread

Here’s How I do it:

  1. Warm a medium sized skillet over medium-high heat.
  2. Add 1 Tbsp. butter and place a slice of bread on top.
  3. On top of the bread, sprinkle some cheese and place the jalapeno slices on top.
  4. Cook the bread until it’s lightly browned; Remove from pan and place on a plate.
  5. Add 1 more Tbsp. of butter to the pan and place another slice of bread on top.
  6. Add the cream cheese, salt and Italian seasoning to the bread and sprinkle with more shredded cheese.
  7. Place the removed piece of bread with the jalapeno slices on it on top of the the other slice of bread in the pan.
  8. Cook until lightly golden brown on the bottom.
  9. Enjoy!

Homemade Organic Garlic and Herb Breadsticks

Here’s What You’ll Need:

Here’s How I do it:

  1. Prepare the dough if it hasn’t been done all ready.
  2. Preheat the oven to 400° Fahrenheit.
  3. Melt the butter and mix with the salt.
  4. Roll the dough into a rectangle or square on a lightly floured surface.
  5. Make holes in the bottom of the dough with a fork.
  6. Brush the melted butter on the dough.
  7. Sprinkle with Italian seasoning.
  8. Bake at 400° Fahrenheit for 15 to 20 minutes.
  9. Enjoy!

Homemade Organic Pepperoni Pizza Dip

I was inspired for this recipe by Closet Cooking and Guy Fieri. I have combined elements of both recipes to make my own.

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 cup organic buffalo mozzarella, diced and divided (this is the really soft kind, not the hard block-kind)
  • 1/4 cup organic parmigiano reggiano cheese, grated
  • 1 cup The Best Homemade Organic Pizza Sauce
  • 1/2 cup organic mozzarella, shredded
  • 1 tsp. organic red pepper flakes
  • 1 tsp. organic granulated garlic
  • 1 tsp. organic granulated onion
  • 2 tsp. organic Italian seasoning
  • 1/4 cup organic fermented pepperoni slices
  • organic lard (home rendered preferred), for frying pepperoni

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. In a small saute pan over medium heat, add some lard and the pepperoni.
  3. Saute until the pepperoni is just crisp, 4 to 5 minutes.
  4. Chop the pepperoni into bite-sized pieces.
  5. Mix the cream cheese, sour cream, mayonnaise, 1/2 cup mozzarella, salt, onion, garlic, red pepper flakes and Italian seasoning.  (I added the melted lard, after it cooled, that I used for frying the pepperoni and it made the dip even better!)
  6. Spread it across the bottom of a pie plate.
  7. Spread the pizza sauce on top.
  8. Sprinkle the sauce with pepperoni pieces.
  9. Top the dip with the remaining cheeses.
  10. Bake at 350° Fahrenheit until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20 minutes.
  11. This dip pairs well with toasted buttery slices of baguette or Homemade Organic Garlic and Herb Breadsticks.

Homemade Organic Italian Sausage Lasagna Sauce

Here’s What You’ll Need

  • 2 cups cooked Homemade Organic Italian Sausage
  • 24 oz. organic crushed tomatoes
  • 1/2 cup organic minced yellow onion
  • 3-4 organic garlic cloves, minced
  • 3 – 4 Tbsp. organic tomato paste
  • 3 cups Homemade Organic Pork Stock, Homemade Organic Beef Stock or Homemade Organic Chicken Stock
  • 1 Tbsp. organic brown sugar
  • 4-1/2 Tbsp. minced organic fresh basil OR 1-1/2 tsp. organic dried basil
  • 1/2 tsp. organic fennel seeds
  • 2 tsp. organic Italian seasoning
  • 2 tsp. Real Salt
  • 1/4 tsp. organic freshly ground peppercorn blend
  • 4 Tbsp. finely minced organic fresh Italian flat-leaf parsley stems OR 1 Tbsp. plus 1 tsp. organic dried parsley flakes
  • home rendered tallow or home rendered lard, for sauteing

Here’s How I do it:

  1. Warm a stock pot over medium-high heat.
  2. [Optional Step]  If you are making the sausage in the same pot you are making this sauce, no additional lard or tallow should be necessary.  Just remove all of the sausage before going to step 4.]
  3. Place the tallow or lard in the pot and allow it to get warm and bubbly.
  4. Place the onion, and garlic in the pot and allow to saute for 2-3 minutes.
  5. Stir in crushed tomatoes, tomato paste, and stock.
  6. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tablespoons parsley; Stir until well blended.
  7. Add the Italian sausage and bring to a boil.
  8. Reduce heat and simmer, covered, for about 1 1/2 hours, stirring occasionally.  (You want this sauce to be thick and chunky so that it doesn’t make the lasagna soggy.)
  9. Enjoy!