Homemade Organic Apple Cinnamon Muffins with Streusel

For the Muffins:

Here’s What You’ll Need:

  • 7 Tbsp. [1 stick minus 1 Tbsp.] organic pasture butter, at room temperature
  • 3/4 cup organic cane sugar
  • 2 large organic pasture eggs
  • 2 1/4 cups organic unbleached white flour, PLUS 2 Tbsp. for dusting shredded apple
  • 4 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup grass-fed organic whole milk
  • 1-1/2 tsp. Homemade Organic Vanilla Extract
  • 1-1/2 cups shredded organic tart apples (such as organic Granny Smith)
  • 1-2 tsp. organic 100% lemon juice

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. In the bowl of an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
  3. Core each apple, then shred and combine with lemon juice; Set aside.
  4. Once the butter and sugar are creamed, add each egg into the electric mixer separately and mix well in between.
  5. In a separate mixing bowl, stir the flour, salt and baking powder together.
  6. Add the dry ingredients to the wet ingredients in two segments, alternating with the milk and vanilla.
  7. Stir until just evenly moistened.  The batter will be slightly lumpy.
  8. Combine the shredded apple and 2 Tbsp. flour until well coated.
  9. Using a large spatula, fold in the shredded apples until just evenly distributed, no more than a few strokes.  Take care not to break up the fruit.  Do not overmix.
  10. Spoon the batter into each muffin cup, filling it level with the cup.
  11. Bake for about 12 minutes.
  12. Remove from the oven.
  13. Sprinkle each muffin with streusel.
  14. Place back into the oven and bake until golden, dry and springy to the touch, approximately an additional 8 – 13 minutes.  A toothpick inserted to the center of the muffin should come out clean.
  15. Place the muffins on a wire rack to cool for 5 minutes.  Serve warm or at room temperature.
  16. Enjoy!

For the Streusel:

  • 1/2 cup organic unbleached white flour
  • 2 Tbsp. organic cane sugar
  • 2 Tbsp. organic light brown sugar, packed
  • 1/4 tsp. organic ground cinnamon
  • 2 Tbsp. organic pastured butter, cut into small pieces

Here’s How I do it:

  1. Mix together the flour, sugar, light brown sugar, and cinnamon in a small mixing bowl.
  2. Using a pastry cutter or your fingers, cut the butter into the mixture just until coarse crumbs form.

Homemade Organic Copycat Kraft Fresh Take Italian Parmesan

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 5 Tbsp. freshly grated organic Parmigiano Reggiano cheese
  • 6 Tbsp. strained and finely shredded organic mozzarella
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, 2 Tbsp. Parmigiano Reggiano, Italian seasoning, parsley, granulated garlic, granulated onion, and celery seed; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs and seasoning powder in a small stainless steel bowl; Set aside.
  3. Combine all cheeses in another small stainless steel bowl along with the flour; Set aside.
  4. This is now ready to be used in Homemade Organic Fresh Take Chicken Parmesan, or Homemade Organic Fresh Take Baked Spaghetti.
  5. This recipe yields 1-1/2 cups.
  6. Enjoy!

Homemade Organic Baked Margharita Penne Pasta

I have greatly modified this recipe from All Things Mac and Cheese.

Here’s What You’ll Need:

  • 2 cups dry organic penne pasta
  • 5 Tbsp. organic unbleached white flour
  • 3 Tbsp. organic pasture butter
  • 1 cup Homemade Organic Sweet Whey
  • 1 cup grass-fed organic whole milk
  • 1 cup shredded organic mozzarella cheese
  • 1 tsp. organic dried basil
  • 2 tsp. Real Salt, divided
  • 1/4 tsp. freshly ground organic white pepper
  • 1-1/2 cups freshly diced organic tomatoes
  • 3/4 cup sliced organic green onions
  • 1 recipe Homemade Organic Margharita Topping

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Bring 1 gallon of water and 1 tsp. Real Salt to a boil; Add the pasta and cook for 6-8 minutes, not to al dente, drain and place into an 8x8x2″ baking dish.
  3. Melt the butter in a chef’s saucepan until warm and add the flour; Stir to combine and cook for 1 minute.
  4. Whisk in the whey/milk little by little until all of it is incorporated into the roux.
  5. Add the mozzarella a handful at a time and stir until melted.
  6. Stir in the salt, basil and white pepper until well blended.
  7. Add the tomatoes, green onions and cheese sauce to the pasta and stir until well comined.
  8. Sprinkle the Homemade Organic Margharita Topping over the casserole.
  9. Bake for 25 – 30 minutes at 350° Fahrenheit.
  10. Enjoy!

 

Homemade Organic Vegetarian Flour Tortillas

Here’s What You’ll Need:

  • 2 cups organic unbleached white flour
  • 1 tsp. Real Salt
  • 1 tsp. Homemade Baking Powder
  • 1 Tbsp. organic pasture butter
  • 1/2 to 3/4 cup warm unchlorinated and unfluoridated water (110°)

Here’s How I do it:

  1. In a medium-sized mixing bowl, stir together flour, salt and baking powder.
  2. Cut in the butter until mixture resembles cornmeal.
  3. Add 1/2 cup warm water and mix until dough can be gathered into a ball.  (If needed, add more water, 1 Tbsp. at a time.)
  4. Let dough rest 15 minutes, covered with a clean kitchen towel.
  5. Divide dough into 12 portions.
  6. Shape each portion into a ball.
  7. On a lightly floured surface, flatten each ball with a small luncheon plate.
  8. Roll each flattened ball into a 7-inch round.
  9. Trim uneven edges to make round tortillas, if necessary.
  10. Cook in an ungreased skillet over medium-high heat until each tortilla is lightly browned on both sides.
  11. Yields 12 tortillas.
  12. Enjoy!

Homemade Organic Basic Yellow Mustard

This recipe has been adapted from Haute Dogs.

Here’s What You’ll Need:

  • 1/2 cup organic dry mustard
  • 1/2 cup organic distilled white vinegar
  • 6 Tbsp. unchlorinated and unfluoridated water
  • 2 tsp. organic unbleached white flour
  • 2 tsp. organic ground turmeric
  • 1/4 tsp. Real Salt
  • 1 tsp. organic cane sugar
  • 1/4 tsp. organic granulated garlic

Here’s How I do it:

  1. Pour all ingredients into a heavy-bottomed stainless-steel saucepan; Mix until well blended.
  2. Bring mixture to a boil, then immediately remove from heat.
  3. Allow mixture to cool, then store in glass Mason jars with tight-fitting lids.
  4. Enjoy!

Homemade Organic Better-Than-Velveeta Classic American Casseroles Loaded Mashed Potato

Here’s What You’ll Need:

Ground Beef Mixture:

Mashed Potatoes:

  • 8 to 10 small organic potatoes
  • 1/2 cup grass-fed organic whole milk (optional; use 1/2 cup unchlorinated and unfluoridated water instead)
  • 1 tsp. Real Salt
  • 3 Tbsp. organic pasture butter
  • 1/4 tsp. freshly ground organic peppercorn blend

Cheese Sauce:

  • 2 Tbsp. organic pasture butter
  • 2 Tbsp. organic unbleached white flour
  • 1 cup grass-fed organic whole milk
  • 1 cup organic cheddar cheese
  • 1/2 tsp. Real Salt
  • 1/2 tsp. organic paprika
  • 1/2 tsp. organic ground turmeric

Topping:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Grease a 2 quart casserole dish with additional pasture butter.
  3. In a deep frying pan, cook the bacon until crisp, then chop into small bits and set aside; Reserve 1 tablespoon grease in pan (reserve the rest for future use) and add 2 tablespoons of flour to the grease and stir until well combined.
  4. Make Mashed Potatoes:  In a large stockpot, bring a half-gallon of water to a boil.  Meanwhile, scrub and cube potatoes (peel if desired).  Add the cubed potatoes to the boiling water and cook for 20 minutes, or until fork tender.  Remove from boiling water, add milk, butter, salt and pepper until well blended.
  5. Make Ground Beef Mixture:   
    1. If using Homemade Organic Freezer Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into the pan used to fry the bacon; Add the frozen 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 to step c)
    2. If using grass-fed organic ground beef: Put the beef in the same frying pan used to crisp the bacon, add the onions.  Cook over medium heat until the meat is browned and the onions are translucent.  (proceed to step c)
    3. Add the beef stock, vegetable stock, salt, pepper and sour cream to the meat mixture; Cook until thickened and bubbly, set aside.
  6. Make Cheese Sauce:  Melt 2 tablespoons butter in a small saucepan over medium heat, then add the flour, stirring until thick and smooth.  Pour in the milk, salt, pepper, paprika and turmeric, whisking until well combined.  Cook the mixture until it thickens, then add the cheese and stir until blended.  Keep on the back burner on low heat until needed.
  7. To Assemble Casserole: Pour the meat mixture into the prepared baking dish.  Top with the prepared mashed potatoes, spreading to coat evenly.  Top with the warmed cheese sauce.  Sprinkle the top with bacon pieces and chives.
  8. Bake at 350° Fahrenheit for 20- 25 minutes or until heated through; The casserole should be bubbly at the sides.
  9. Enjoy!

 

 

 

Homemade Organic Cheese Paste

I use this to make Homemade Organic Chef Boyardee Tomato Sauce which I use in Homemade Organic Chef Boyardee Beefaroni and Homemade Organic Chef Boyardee Spaghetti with Meat Sauce.

Here’s What You’ll Need:

  • 3 Tbsp. organic unbleached white flour
  • 1/2 tsp. Real Salt
  • 1 cup unchlorinated and unfluoridated water
  • 1/2 cup shredded organic cheddar cheese
  • 1/2 cup grated organic Parmigiano Reggiano cheese

Here’s How I do it:

  1. Mix the flour, salt and water in a medium saucepan with a wire whisk.
  2. Cook the mixture over medium heat until thickened, stirring often.
  3. Add the cheeses and stir them (they’ll stick to a whisk at this point) until well blended.
  4. Cook the mixture while stirring constantly for a couple of minutes until thick like a paste.
  5. This is now ready to use in recipes.
  6. Enjoy!

Homemade Organic Baked Chicken Nuggets with Herbs and Parmigiano

The seasoning blend is from Rachael Ray and it’s delicious; I adapted her recipe to make it organic and baked instead of pan-fried.

Here’s What You’ll Need:

For the breading:

  • 2 cups Homemade Organic Herbed Breadcrumbs
  • 1 cup freshly-grated organic Parmegiano Reggiano cheese
  • 1 Tbsp. organic dried thyme; OR 6 sprigs or stems fresh organic thyme leaves, stripped and chopped, 2 to 3 tablespoons
  • 1 Tbsp. organic dried rosemary; OR 6 sprigs fresh organic rosemary leaves, finely chopped, 3 tablespoons
  • 2 Tbsp. organic dried parsley flakes; OR 2 handfuls chopped organic flat-leaf parsley leaves
  • 1 tsp. organic granulated garlic; OR 4 organic garlic cloves, finely chopped
  • 1 teaspoon organic crushed red pepper flakes

For the nuggets:

  • 3 cups unchlorinated and unfluoridated water
  • 2 Tbsp. Real Salt
  • 6 organic pastured chicken breasts, skinned and boned
  • breading mix (see above)
  • 1 cup [1 stick] organic pasture butter
  • 1/2 cup organic schmaltz (or additional organic pasture butter)
  • Real Salt, to season chicken
  • freshly ground organic peppercorn blend, to season chicken
  • 1 cup organic unbleached white flour

Here’s How I do it:

  1. Preheat the oven to 450° Fahrenheit.
  2. Cut the chicken breasts into 1″ squares and place into a medium stainless-steel bowl with the water and 2 Tbsp. Real Salt; Allow to soak in the brine for 30 minutes to an hour, then pat dry before setting aside.
  3. Warm the butter in a small saucepan over medium heat; keep it on low to stay liquefied.
  4. Season chicken tenders with pepper; Wash hands thoroughly in warm-hot water.
  5. Place flour in a shallow dish.
  6. Keep the melted butter in the saucepan and use it as your second dish.
  7. In a third dish, combine the breading ingredients.
  8. Coat chicken in flour, then in the melted butter, then in the breading mixture.
  9. Place the nuggets onto a cookie sheet;  Wash hands thoroughly in warm-hot water.
  10. Bake the nuggets for 5-6 minutes; Flip the nuggets and bake for 5-6 more minutes, or until golden brown on each side.
  11. Wrap 20-25 nuggets in unbleached parchment paper, then once again in aluminum foil.  Write the date you made them on the foil in permanent marker and freeze for up to 3 months.
  12. Enjoy!

Homemade Organic Self-Rising Flour

Here’s What You’ll Need:

Here’s How I do it:

  1. Place the salt and baking powder into a 1-cup measure.
  2. Fill the measuring cup with flour and flatten it by scraping with a dinner knife.
  3. Repeat as necessary to make desired amount of flour; Making 10 cups at once will save time later and can be stored in the pantry like regular flour.
  4. Enjoy!

Homemade Organic Slow Cooker Chunky Taco Dip

Here’s What You’ll Need:

  • 1 lb. grass-fed organic ground beef
  • 1/4 cup Homemade Organic Beef Stock
  • 1/4 cup reserved kidney bean liquid
  • 1 cup organic crushed tomatoes
  • 2 cups organic frozen corn
  • 2 cups cooked organic kidney beans, drained
  • 2 cups cooked organic black beans, drained
  • 1 cup freshly diced organic tomato  [1 medium]
  • 1 cup diced organic red onion
  • 4 organic garlic cloves, minced
  • 2-3 Tbsp. minced Homemade Organic Pickled Jalapenos; OR Homemade Organic Pickled Serranos
  • 2 Tbsp. Homemade Organic Taco Seasoning, divided
  • 2 tsp. Real Salt
  • 4 Tbsp. organic masa harina (corn flour); OR unbleached organic white flour mixed with 4 Tbsp. unchlorinated and unfluoridated water (slurry)
  • 1/4 cup finely chopped fresh organic cilantro; OR 1 Tbsp. organic dried cilantro (optional)
  • hot sauce (optional)
  • organic tortilla chips, for serving

Here’s How I do it:

Slow Cooker:

  1. Add all ingredients except the slurry and tortilla chips and cook on low for 5-6 hours; Add the slurry 30 minutes before the cook time ends, and stir until well combined.
  2. Serve from the slow cooker with tortilla chips on the side for dipping.
  3. This recipe yields approximately 11 cups of dip.
  4. Enjoy!

Warmers:

  1. Cook the ground beef and 1 Tbsp. taco seasoning in a large skillet until browned, breaking up any large chunks.
  2. Add the beef stock, bean drippings, crushed tomatoes, corn, kidney beans, black beans, garlic, hot peppers, 1 Tbsp. taco seasoning, and salt; Stir to combine well.
  3. Increase the heat to boiling, then reduce and allow to simmer for 20  minutes; Add the slurry to the skillet and allow to simmer until thickened.
  4. Transfer the dip to your warmer.
  5. Serve from the warmer with tortilla chips on the side for dipping.
  6. This recipe yields approximately 11 cups of dip.
  7. Enjoy!

This would also be delicious as a burrito, taco, taco salad, taco bowl, etc.