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 McDonald’s Sweet and Sour Sauce

I found the original recipe here and I’ve adapted it to make it organic and remove the corn syrup along with the synthetic chemicals.

Here’s What You’ll Need:

Here’s How I do it:

  1. Put all of the ingredients into a medium-size sauce pot and whisk until everything is smooth and combined.
  2. Bring the mixture to a boil over a medium heat, whisking constantly.
  3. Lower heat to a slow boil or simmer and cook this mixture anywhere from 3-5 minutes, whisking constantly.
  4. The sauce will thicken as it cooks.
  5. Remove from heat and it can be served immediately. Refrigerate any leftovers in a glass jar with tight-fitting lid.
  6. If you’d like to reheat the sauce, add it to a sauce pot with a little bit of water and warm over medium heat.
  7. This recipe yields approximately a cup-and-a-half of dipping sauce.
  8. Enjoy!

Homemade Organic Pickled Jalapenos

I wasn’t looking for anything else to be with the jalapenos and after scouring the internet, I found this recipe, that’s wonderfully simple, from Food in Jars.

Here’s What You’ll Need:

  • 1 lb. of organic jalapeno peppers
  • 2 cups organic distilled white vinegar
  • 2 cups filtered water
  • 2 Tbsp. pickling salt or Real Salt

Here’s How I do it:

  1. Slice your jalapenos, if desired. (I like them whole or sliced into rings.)
  2. To make the brine, add the salt, vinegar and water to a pot and bring to a boil.
  3. Pack clean, hot jars with peppers.
  4. Pour hot brine over top.
  5. Bubble your jars thoroughly by tapping them firmly on the counter top and using a wooden chopstick to release any stubborn bubbles.
  6. Wipe rims, apply lids and bands.
  7. Process in a boiling water canner for 10 minutes.
  8. I like them best when I wait at least a month before eating them so they can soak the brine.
  9. Store in cool, dark place for up to a year.
  10. Enjoy!

Homemade Organic Moist Lemon Cake with Glaze

I’ve adapted the original recipe  just a bit to make it organic and synthetic-chemical free.

Here’s What You Need:

  • 1 Tbsp. organic white vinegar
  • 3/4 cup + 2 Tbsp. organic grass-fed whole milk
  • 2 sticks organic pasture butter, softened
  • 1 cup of organic granulated cane sugar
  • 4 large organic pasture eggs, at room temperature
  • 3/4 cup of freshly squeezed organic lemon juice, divided
  • 3 cups of organic unbleached white flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. Homemade Baking Powder
  • scant 1/2 tsp. of Real Salt

For the icing:

  • 1 cup of organic powdered sugar (made at home from organic cane sugar with a food processor)
  • 2 Tbsp. organic lemon juice
  • splash of Simply Organic Lemon Flavoring (this is just organic sunflower oil and organic lemon oil)
  • splash of water (as needed to keep the glaze at the desired consistency)

Here’s How I do it:

  1. Combine the vinegar, milk and 1/4 cup of lemon juice in a bowl and set aside.
  2. Grease and flour the bundt pan then dust it with flour.  (Be sure to tap the pan so that you can remove the extra flour.)
  3. Preheat the oven to 350 degrees.
  4. Cream the granulated sugar and softened butter in a mixer until well blended (about 2 minutes on medium to medium high).
  5. Add the four eggs and mix until completely blended (a minute or so).
  6. Add the milk mixture and 1/2 cup of lemon juice in the mixer  until well blended (a minute or so).
  7. In a separate bowl, mix the flour, salt, baking soda and baking powder.  (I used a wire whisk and stirred gently.)
  8. Pour half of the dry ingredients into the mixer and mix thoroughly.
  9. Pour the other half of the dry ingredients into the mixer until the batter is completely smooth.
  10. Pour the batter into the prepared bundt pan.
  11. Smooth the batter on the top.
  12. Bake for 50 minutes at 350 degrees.
  13. In a separate bowl, whisk together the powdered sugar, 2 Tbsp. of lemon juice, 1 tsp. of Simply Organic Lemon Flavoring and water (to desired consistency).  I made my glaze a bit thicker and drizzled it over the cake in places instead of having it look like a glazed doughnut.
  14. Place the cake on a cooling rack for 7-10 minutes.
  15. Tap the cake onto a plate.
  16. Put the glaze onto the cake with a spoon.
  17. Enjoy!