Onions

Taco Pie without a crust

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!

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Roast Beef

Today’s rain is making me think about comfort food.  Luckily I was planning ahead.  I have a rump roast in the crock pot.  I will have mashed potatoes, gravy, green beans and green salad to complete the meal.  There is something so comforting about a meal like this on a rainy, chilly day.

Roast Beef

4 to 5 Rump Roast (available at your local meat market)
1 large onion (peeled and thinly sliced)
2 teaspoons of Mediterranean Spiced Rock Salt (available at your local butcher shop)
2 Tablespoons of Extra Virgin Olive Oil

Heat Extra Virgin Olive Oil in a roaster pan over medium/high heat. Rub Mediterranean Salt on all sides of the roast. Place the roast in the heated skillet. Brown and turn until all sides are browned. Place sliced onion in the bottom of the crock pot. Put the crock pot on high. Cook for 3 hours. Turn to low and cook an additional 4 hours. When the roast is fork tender put the crock pot setting on warm.

25 minutes before you are serving dinner drain the juices from the crock pot. Leave the onions with the roast. Heat the juices in a skillet over medium heat. Mix 1 to 2 Tablespoons of cornstarch in 1/2 cup of milk. Carefully introduce the cornstarch\milk mixture with the beef juices. Whisk constantly. If the mixture is too thick you can thin down with beef broth. This will make an excellent gravy for your beef and mashed potatoes.

Hope you enjoy this meal as much as we do. That’s all for today. Until next time…From our Butcher Block to your Table.

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Corned Beef and Cabbage–a St. Patrick’s Day Tradition

St. Patrick’s Day is right around the corner.  If you are thinking about having Corned Beef and Cabbage for dinner we have an easy recipe for you.  This is delicious and you will have the entire meal in one pan.  It doesn’t get much easier than that.

Corned Beef and Cabbage

3 pound Corned Beef with Spice packet available at your local meat market
2) small sweet onions (peeled and cut into wedges)
10 small red potatoes (washed and left whole)
5) Carrots (peeled and cut into 3 inch pieces)
2) small sweet onions (peeled and cut into wedges)
1) head of cabbage (cleaned and cut into small wedges)

Add Corned Beef to a Roasting pan. Cover with water. Note: you can also use beef broth for all or part of the water. Add the seasoning packet. Place the cut onions in with the Corned Beef. Place a lid or tin foil over the pan. Cook at 350 degrees for approximately 2 1/2 hours.

Add the potatoes and carrots and cook for another 50 minutes. Add the cabbage and cook for 15 additional minutes. Remove from the oven and allow to sit for another 15 minutes.  If there are any leftovers they will be delicious.

Enjoy. Even if you aren’t Irish your family will like this traditional meal. Until next time…From our Butcher Block to your Table .

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Fish Fajitas

We are back from Mexico so you might not be getting as many Mexican recipes.  You know how I feel about Mexico and Mexican food so I am not making any guarantees.  We did some cooking in our condo.  The last meal we prepared was Fish Fajitas.  They were amazing.  I knew I liked Steak Fajitas and Chicken Fajitas but I was truly surprised about how much I liked Fish Fajitas.  They may be my new favorite.

Fish Fajitas

2 Pounds of mild fish (Haddock is a great choice–available at your local meat market)
3 Tablespoons Extra Virgin Olive Oil
1 Red pepper, Sliced thin
1 Orange pepper, sliced thin
1 Yellow pepper, sliced thin
1 Sweet onion, peeled and sliced thin

Fajita Seaasoning
8 teaspoons Chili Powder
6 teaspoons Ground Cumin
4 teaspoons Granulated Garlic
2 teaspoons Dried Oregano

I mix up a triple batch of the Fajita Seasonings and keep it in my cupboard

Cut the fish in one inch strips. Place 1 Tablespoon of the Olive oil in a Ziplock bag and add 2 teaspoons of the Fajita seasoning mix. Squish the bag together and mix the seasoning in the Olive Oil. Add the fish, coat and refrigerate for several hours.

Place 2 Tablespoons of Olive Oil in another Ziplock Bag and add 3 teaspoons of the Fajita Seasoning Mix to the bag–mix. Add the peppers and onions.

When ready to cook, heat the oven to 400 degrees. Place the fish in a 9 X 13 inch glass pan. place in the oven. Cook for 5 minutes. Place the peppers and onions in another 9 X 13 inch glass pan. Cook for an additional 15 minutes. Combine the fish and peppers and onions and cook another 2 to 3 minutes. Serve with soft flour tortillas for a memorable meal!

Until next time…From our Butcher Block to your Table

 

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