Homemade Organic Copycat Kraft Fresh Take Cheddar Jack and Bacon

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 4 Tbsp. organic finely shredded Monterey Jack cheese
  • 4 Tbsp. organic finely shredded cheddar cheese
  • 4 Tbsp. organic finely shredded provolone cheese
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the bacon or cracklings, Real Salt, sugar, onion, paprika, sage and tomato powder; Grind into a fine powder.
  2. In a small mixing bowl, stir the seasoning blend, breadcrumbs, olive oil and rendered bacon fat together until well blended; Set aside.
  3. In a medium mixing bowl, combine all cheeses and flour until blended and cheeses are completely coated; Set aside.
  4. This mix is now ready to use in recipes.
  5. Enjoy!

 

 

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Homemade Organic Copycat Kraft Fresh Take Classic Four Cheese

I don’t know why Kraft named a cheese blend “Classic Four Cheese” when there are five cheeses in it, but that’s the way it is.

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 2-1/2 Tbsp. finely shredded organic Colby cheese
  • 2-1/2 Tbsp. drained and finely shredded organic cheddar cheese
  • 2-1/2 Tbsp. finely shredded organic Monterey Jack cheese
  • 2-1/2 Tbsp. drained and finely shredded organic mozzarella cheese
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the Parmigiano Reggiano, salt, sugar, garlic, onion, paprika and turmeric; Grind into a fine powder.
  2. In a small mixing bowl, stir the seasoning blend, breadcrumbs, olive oil and whey together until well blended; Set aside.
  3. In a medium mixing bowl, combine all cheeses and flour until blended; Set aside.
  4. This mix is now ready to use in recipes.
  5. 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!

Homemade Organic Chipotle Chicken Enchiladas

Here’s What You’ll Need:

Here’s How I do it:

  1. Spread some of the sauce on the bottom of a 9″ x 13″ casserole dish.
  2. Warm the tortillas on a skillet to make them more pliable.
  3. Add 1 Tbsp. shredded chicken and 1 Tbsp. chopped onion to the center of the tortilla.
  4. Roll the tortilla; Place seam-side-down into the casserole dish.
  5. Repeat steps 2 – 3 until all enchiladas are completed.
  6. Spread the remaining sauce over the enchiladas.
  7. Top with cheese and the remaining onions.
  8. Bake for 15 minutes at 350° Fahrenheit.
  9. Enjoy!

Homemade Organic Chipotle Chicken Taco Salad with Honey Citrus Dressing

Here’s What You’ll Need:

Here’s How I do it:

  • Mix the shredded chicken and chipotle sauce together and marinate in the refrigerator for 30 minutes.
  • Prepare all of the vegetables.
  • Layer the salad starting with the lettuce.
  • Sprinkle the rice on top of the lettuce.
  • Put the beans on top of the rice.
  • Top the rice with the marinated chicken.
  • Sprinkle the minced yellow onion on top of the chicken.
  • Sprinkle the minced sweet pepper blend on top of the yellow onion.
  • Sprinkle the green onion on top of the peppers.
  • Top with the shredded cheese.
  • Put the tortilla strips on top of the salad, or crumble the tortilla chips and place on top of the salad.
  • Drizzle the dressing on top of the salad.
  • Enjoy!