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!

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!

Organic Homemade Jalapeno Cheddar Chicken Hot Pockets

I am really excited about this one.  It’s one of my favorite Hot Pockets to make.

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the dough and cheese sauce, if they’re not all ready prepared.
  2. Preheat the oven to 350° F.
  3. Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  4. Cut the dough into 6 pieces.
  5. Form each piece into a small ball.
  6. Roll each ball into a square that’s large enough for two pockets.
  7. Cut the dough in half.
  8. Prepare the sauce:  Saute the onions, bell peppers and jalapenos for approximately 5 minutes, or until soft. Add the chicken  and the cheese sauce to the mixture.  (You can add the Homemade Organic Chicken Stock if the sauce is too thick.  Remember, the sauce will thicken as it cools.)
  9. Place 1- 2 Tbsp. sauce mixture on the bottom of one half of the pocket.
  10. Using either water or more sauce, wet the edges of the dough.
  11. Fold the pocket in half.
  12. Using the prongs of a fork, press down on the dough around the edges to form a seal.
  13. Scramble the egg, if using a whole one, or stir the egg white.
  14. Brush the egg onto the top of the pastry.
  15. Poke holes into the pastry with the fork.
  16. Place the pastry onto the baking pan.
  17. Repeat steps 9 – 16 until all pastries are completed.
  18. Bake at 350° F for 25 – 30 minutes or until they are lightly golden brown on top.
  19. Enjoy!