Who knew Breakfast could be so fun? That’s right, Mexican and Pie for breakfast–two of my favorite foods together. The great thing about this dish is you can serve it for dinner or breakfast. I am making this once a week. It is so easy and you can tweak the recipe to fit the tastes of your family. Enjoy!
Mother’s Day is right around the corner. I am very blessed to still have my Mom with me. I know this is a very nostalgic time for many of you. Many of you no longer have your Mom. Some of you may have even lost your Mom this last year. I’ll bet you have fond memories of a special meal your Mom used to make for your family. Stuffed Peppers is a meal I will always remember my Mom making. The peppers were always fresh from our garden. Nothing I make can compare with Mom’s Stuffed Peppers. I don’t think Mom used a recipe. She just knew what to add to the mix. Here is my rendition. I hope you enjoy it. Make sure to give Mom some extra love this week.
3 pounds of extra lean ground beef (Available at your local meat market)
1 package Checkerboard Meatloaf Mix (Available at your local butcher shop
1 package Fant Stuffed Pepper mix (Available at your local meat market)
3/4 cup rice
1 cup of water
2 cans of Pureed Tomatoes
Preheat the oven to 350 degrees.
Mix everything except the Pureed Tomatoes and peppers in a large bowl. When everything is thoroughly mixed, stuff the peppers and place them in the bottom of a large roaster pan or baking dish that has a cover. Pour the Pureed Tomatoes over the stuffed peppers. Cover and bake for about 3 hours.
Boil and mash about 4 pounds of potatoes.
Dip the potatoes on the plate, cover with the stuffed pepper and sauce. You will thoroughly enjoy this.
Until next time…From our Butcher Block to your Table.
You might think this recipe makes no sense. Lasagna, without lasagna noodles? Don’t knock it until you’ve tried it. I have been so hungry for lasagna. I am avoiding sugar and carbohydrates. I didn’t feel like messing with zucchini so I adapted my lasagna recipe and made it without noodles. The flavor was wonderful and the noodles were not missed at all. It was very easy to assemble. The leftovers were amazing. I hope you like this as much as the Butcher and I did.
1 to 1 1/2 pounds of sausage (available at your local meat market)
1 to 1 1/2 pounds of extra lean ground beef (available at your local butcher shop)
2 Tablespoons Granulated Garlic
1 Tablespoon Parsley Flakes
1 Tablespoon Basil Flakes
32 oz. can of tomato puree
16 oz. can of tomato paste
2) 15 oz. container of Ricotta Cheese
2 to 3 beaten eggs
Salt and pepper to taste
2 Tablespoons of Parsley Flakes
8 oz. of Parmesan Cheese (available at your local meat market)
1 pound of grated Provolone/Mozzarella Cheese (available at your local butcher shop)
Remove sausage from casing. I used several varieties (Hot Italian, Mild Italian, and Butcher’s Wife Sausage). Place the sausage in a 5 to 6 quart roasting pan and place over medium heat. Stir until sausage is starting to brown. Mix in the Extra Lean Ground Beef and cook until all the meat is cooked thoroughly. Add the Garlic, Basil and Parsley Flakes and stir into the browned meat. Add the Tomato Puree and the Tomato Paste (you can also use 2 jars of your favorite spaghetti sauce–I would still use the garlic) and stir. Simmer for 30 minutes to an hour.
Put the eggs in a large bowl. Add the 2 containers of Ricotta Cheese, the Parsley Flakes, the salt and pepper and mix together with the eggs.
Spray the bottom of a 9 X 13 baking dish with a “no stick” spray. Take 1/2 of the Group 2 filling and layer it in the bottom of the baking dish. Put 1/2 pound of the grated Provolone/Mozzarella Cheese on top of the Ricotta cheese filling. Put 1/2 of the Sauce with meat on top of the grated cheese. Repeat the layer ending with the Sauce.
Preheat the oven to 350 degrees. Cook the Lasagna for 45 to 50 minutes. The grated cheese should be bubbling through the sauce when it is done.
I can guarantee this will be a family favorite. Leftovers will freeze nicely for a quick lunch or dinner.
That’s all for now. Until next time…From our Butcher Block to your Table.
We went to a Memorial Day gathering yesterday. I was going to make Taco Salad but I found out another one of my friends had already committed to make a Taco Salad. I decided to make a Taco Dip with Black Beans. It was delicious. Another tradition has been started.
Cheesy Taco Dip with Black Beans
2 Pounds of Extra Lean Ground Beef (available at your local meat market)
8 Tablespoons of Taco Seasoning Spice (available at your local butcher shop)
4 Tablespoons of water
15 oz. can of cooked black beans (undrained)
16 oz. of sour cream
18 to 24 oz. of taco sauce
1 1/2 to 2 cups of shredded Mexican cheese
Preheat the oven to 350 degrees. Cook the Extra Lean Ground Beef over medium low heat until meat is thoroughly cooked. Add The Taco Seasoning Spice and the water. Simmer for 5 minutes. Stir in the black beans. Layer the meat and bean mixture in the bottom of a 9″ by 13″ baking dish. Put the Sour Cream on top of the meat/bean mixture. Drizzle the taco sauce on top of the sour cream. Top with the cheese. Bake in the oven for 20 minutes. Remove and serve with Tortilla chips.
That’s all for today. Until next time…From our Butcher Block to your Table.