Homemade Organic Copycat Kraft Fresh Take Savory Four Cheese

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 3 Tbsp. finely shredded organic provolone cheese
  • 3 Tbsp. drained and finely shredded organic mozzarella cheese
  • 3 Tbsp. drained and finely shredded organic feta cheese
  • 2 Tbsp. grated organic Parmegiano Reggiano cheese
  • 1 tsp. 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 the cheeses are well coated; Set aside.
  4. This mix is now ready to use in recipes.
  5. Enjoy!

Homemade Organic Hearty Vegetable Frittata

Here’s What You’ll Need:

  • 3 Tbsp. organic extra-virgin olive oil
  • 2 medium organic Idaho potatoes, rinsed and diced small
  • 3/4 cup diced organic yellow onion
  • 3/4 cup diced organic bell pepper
  • 6 organic pasture eggs
  • 1 tsp. Homemade Organic Garlic Paste
  • 1 tsp. Real Salt
  • 1/2 tsp. organic dried oregano
  • 1/8 to 1/4 tsp. organic cayenne pepper
  • 1/4 cup shredded organic Colby cheese
  • 1/4 cup grated organic Parmigiano Reggiano cheese

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. In an ovenproof skillet (such as an all-stainless-steel skillet), heat the oil over medium heat until warm and bubbly.
  3. Add the potatoes to the skillet and stir to coat thoroughly with the oil, then cook until the potatoes are lightly browned, approximately 15 to 20 minutes; Remove the potatoes from the pan and set aside.
  4. To the same skillet, add the onion and bell pepper; Saute until tender, approximately 5-6 minutes; Add the potatoes and saute until heated through, approximately 5 minutes.
  5. Beat the eggs with the salt, pepper, oregano, and cayenne; Pour the egg mixture on top of the cooked vegetable mixture.
  6. Place the skillet into the oven and bake for 20 minutes, or until the cheeses are a light golden brown.

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 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 Hamburger Helper Ultimate Three Cheese Marinara

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, onions and tomatoes.  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 onions and saute with the ground beef for 5 minutes; Add the tomatoes and garlic then saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, crushed tomatoes and milk.
  5. Add the penne pasta, stir well
  6. Stir in the salt, basil, parsley, oregano, paprika, pepper and turmeric 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 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 Chicken Parmigiana

This recipe was adapted by myself from one by Rachel Ray.

Here’s What You’ll Need:

  • 1 quart Homemade Organic Marinara Sauce
  • 4 boneless, skinless organic pastured chicken breasts (6-8 ounces each), rib meat removed
  • Real Salt
  • Organic freshly ground peppercorn blend
  • 1-1/2 cup Homemade Organic Breadcrumbs; *OR use Homemade Organic Seasoned Breadcrumbs and omit the fresh herbs
  • 1/2 cup freshly grated organic Parmigiano Reggiano cheese, plus some for garnish
  • 1 tablespoon organic fresh Italian flat leaf parsley, finely chopped, *OR 1 tsp. dried organic parsley flakes
  • 1 sprig organic fresh organic rosemary, finely chopped; *OR  1 Tbsp. organic dried rosemary
  • 1 tablespoon fresh organic thyme, finely chopped; *OR, 1 tsp. organic dried thyme leaves
  • 1 teaspoon organic granulated onion
  • 1 teaspoon organic granulated garlic
  • 2 teaspoons grated organic lemon zest
  • 1/2 – 1 cup organic unbleached white flour, for dredging
  • 1-2 large organic pasture eggs, beaten  (use one at a time)
  • 1/2 cup organic extra virgin olive oil or home rendered schmaltz for shallow frying
  • A few leaves of fresh organic basil
  • 1 lb. organic linguine noodles

Here’s How I do it:

  1. Cut into the fat, rounded side of each chicken breast to butterfly them open; Cut each breast in half crosswise.
  2. Gently pound them into very thin cutlets and season with salt and pepper on each side.
  3. Combine breadcrumbs with the grated Parmigiano Reggiano, herbs, granulated onion and garlic, and lemon zest.
  4. Line up three dishes to dredge the cutlets; one with flour, one with the egg and one with the herbed breadcrumbs.
  5. Pre-heat the oven to 200°F and place a metal rack on a baking sheet to keep the cutlets warm while preparing them in batches.
  6. Heat a shallow layer of oil or schmaltz(1/8-1/4-inch) in a very large skillet over medium to medium-high heat.
  7. Heat the marinara sauce over medium heat in a small pot.
  8. Bring a large pot of water to a boil with a pinch of salt for the pasta. Cook the pasta to al dente.
  9. While the water is coming to a boil and the pasta cooks, coat the chicken cutlets in flour and shake off the excess; drop them in the egg and drain the excess and then coat them evenly in the breadcrumb mixture.
  10. Saute the cutlets one or two at a time for 3 minutes on each side.
  11. Keep the finished cutlets warm in oven as you finish the rest.
  12. To serve, place a large cutlet on a plate and top with a ladle of sauce, some Parmigiano Reggiano cheese and garnish with a basil leaf.
  13. 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.