In this recipe I pair it with my Ultimate Lard Pie Crust, fresh spinach and
organic white cheddar cheese for a super savory, traditional flavor.
Not exact matches
I used pecans instead of cashews (didn't have any on hand) used all
organic ingredients and changed the
cheese to
white cheddar.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL
organic, grassfed butter or pure coconut oil 1 pound pasture - raised,
organic chicken breasts, cut into 1/2» chunks 1 large
organic onion, diced 1 medium
organic red bell pepper, diced 3 - 4 ribs
organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves
organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground
white pepper Dash cayenne powder 1 1/2 cups
organic, grassfed cream 2 cups shredded
organic cheddar (or similar style)
cheese 2 - 3 TBL ground raw milk parmesan (optional)
Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or
white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range
organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish:
Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy
Cheese,
cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy
cheesecheese
Visitors can also grab a meaty burger to go along with their brew at local eateries including 1909, with their famous 1909 Burger or Bison Burger made with a free - range patty, smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger with tomato, lettuce, pickles, onions, mayonnaise, choice of aged
cheddar, swiss, or pepper jack
cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini
white cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger made with grass - fed California beef,
organic farm greens, fontina
cheese,
organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made with two deep - fried patties, applewood smoked bacon,
cheddar cheese, Lilt Burner mayo, lettuce, and tomato.
Ingredients 12 ounces gluten - free uncooked elbow macaroni 8 ounces Monterey Jack
cheese, coarsely shredded 8 ounces extra sharp
white Cheddar cheese, coarsely shredded 4 ounces American
cheese, cut into small pieces 1 1/2 cups whole milk 2 teaspoons Nielsen - Massey
Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 1/4 teaspoon
organic garlic powder 1 teaspoon salt 1/2 teaspoon
white pepper 2 tablespoons butter 2 tablespoons gluten - free all - purpose baking flour 1/2 cup crushed gluten - free pretzels 1/2 tablespoon butter (for pretzels)
I used goat mozza here, but goat
cheese doesn't melt as well as cow
cheese, so if you're looking for more melty
cheese, stick with
organic cow mozza or
white cheddar (if you can «do» cow dairy»).
I bought unsalted, grassfed
organic butter, unrefined coconut oil, cream
cheese,
organic large brown eggs, heavy whipping cream, and
cheeses that had zero carbs (I like the Cracker Barrel
white cheddar slices; high fat, zero carbs.