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!

 

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Homemade Organic Hamburger Helper BOLD Jalapeno 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; 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 onions and saute with the ground meat for 6 to 7 minutes until the onions are clear.
  4. Pour in the beef stock, vegetable stock and milk.
  5. Add the macaroni or cavatelli, stir well
  6. Stir in the salt, jalapeno vinegar, parsley, turmeric, cream of tartar, minced jalapenos and roasted garlic paste.
  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, Pecorino Romano, ricotta and blue cheeses and allow 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 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!

 

 

Homemade Organic Roasted Broccoli Dip

Here’s What You’ll Need:

  • 3 cups organic broccoli stems, diced (about 1-2 broccoli stems)
  • 2 organic garlic cloves, crushed
  • 2 Tbsp. home rendered lard or organic pasture butter, plus extra to grease the pan
  • 3/4 tsp. Real Salt, divided
  • 1/2 tsp. organic freshly ground peppercorn blend
  • 2 Tbsp. organic Parmesan cheese, grated
  • 2 Tbsp. organic Pecorino Romano cheese, grated
  • 1/2 cup organic whole yogurt (full fat)

Here’s How I do it:

  1. Preheat the oven to 400° F.
  2. Grease an 8″ x 8″ square baking dish.
  3. Put the lard (or butter) into the casserole.
  4. Put the broccoli and garlic pieces into the square dish.
  5. Place into the oven and cook for two minutes, or until the lard (or butter) is melted.
  6. Once out of the oven, sprinkle with 1/4 tsp. Real Salt and 1/4 tsp. freshly ground peppercorn blend.
  7. Toss the broccoli in the chosen fat to coat.
  8. Place the broccoli back into the oven and cook for 18-20 minutes, or until the broccoli is fork tender.
  9. Once the broccoli is tender, remove from the oven.
  10. Place the broccoli and garlic into a glass jar (pint-and-a-half works well, but you’ll need a wide mouth one).
  11. Using an immersion blender, puree the broccoli and garlic.  (Start with a low setting and slowly bring up the speed, if needed.)
  12. Add the yogurt, 1/2 tsp. Real Salt and 1/4 tsp. freshly ground peppercorn blend, Parmesan and Pecorino Romano cheeses.  Pulse the blender on low until well blended.
  13. Serve with vegetable sticks, potato chips, pretzels, pita chips, or anything else you’d like to try.
  14. Enjoy!