Mauri O'Brodo

Mauri O'Brodo

I work with Michael, aka the Butcher, at Sherman Provision. This is a family owned meat market in Norton Ohio. We provide the best quality fresh meats at amazingly affordable prices.

Paleo Brownies

This will grab your attention. I don’t care if you eat Paleo or not, these brownies are delicious and they will satisfy the most demanding sweet tooth. Make a batch. You might even consider doing a double batch. That way you have plenty to share. This is a recipe from Paleo grubs.

Paleo Brownies

1 cup Almond butter (available at your local meat market)
1/3 cup maple syrup (available at your local butcher shop)
1 jumbo egg
2 Tablespoons Butter or ghee
1 teaspoon vanilla
1/3 cup cocoa powder
1/2 teaspoon baking soda

Preheat oven to 325 degrees. Whisk together the almond butter, maple syrup, egg, butter (ghee) and vanilla. Mix the baking soda into the cocoa powder. Add the cocoa powder to the almond butter mixture and mix thoroughly. Spread the mixture in a 8″ pan and bake on a center rack for 20 minutes.

These brownies are delicious warm or cold. Enjoy! Until next time…From our Butcher Block to your Table.

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Hash Brown Quiche

I came across a recipe for quiche with a hash brown crust. I was intrigued. I knew this would work well with the Paleo lifestyle. I made it on Friday and I have been enjoying a piece every morning for breakfast. I know you would be able to change this up by substituting bacon or sausage for the diced ham, and onions or spinach for the diced green peppers.

Hash Brown Quiche

3 cups frozen shredded hash browns, thawed
1/3 cup butter, melted
1 cup diced, fully cooked ham (available at your local meat market)
1 cup shredded cheddar cheese (available at your local butcher shop)
1 1/4 cup diced green pepper
4 jumbo eggs
1/4 tsp. pepper
1/2 tsp. salt

Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9″ pie plate. Drizzle with the melted butter. Bake at 425 degrees for 25 minutes. While this is cooking, blend the eggs in a large bowl and add salt and pepper to the eggs. Combine ham, cheese and green pepper in a separate bowl. Remove the crust from the oven. Decrease the oven temperature to 350 degrees. Put the ham, green pepper and cheese over the top of the hash brown crust. Pour the eggs over the top of the ham mixture. return to the oven and bake for an additional 30 minutes. You will know the quiche is done when a knife inserted in the center comes out clean.

You can individually freeze the quiche and use for a dinner or breakfast entree. That’s all for today. Until next time…From our Butcher Block to your Table.

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Cheesy Cauliflower Bread

We are really trying to eat healthy in 2017. The Butcher is on board and that makes it so much easier. Our newest addiction is cauliflower disguised as bread sticks with cheese. They are delicious. You can use Marinara sauce for dipping. This makes great appetizers or a main course. Finding recipes like this makes it much easier to stay on track.

Cheesy Cauliflower Bread

1 large head of cauliflower
4 oz. of grated Mozzarella/Provolone Cheese
4 oz. of shaved Parmesan Cheese
1 large egg
1/2 Tablespoon minced garlic (or granulated garlic)
1/2 Tablespoon of minced basil
1/2 Tablespoon oregano
8 oz. of grated Mozzarella/Provolone Cheese

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Grate the Cauliflower florets until they are very small. They should be the size of rice. Put the cauliflower in a large bowl and microwave for 7 minutes. The cauliflower should be soft.  Mix the cauliflower and the rest of the  ingredients with the exception of the 8 oz. of grated Mozzarella/Provolone Cheese. The mixture should stick together. Spread out the mixture on the lined baking sheet. Spread this out in a rectangle approximately 9″ by  7″ and 1/4″ thick.

Bake the cauliflower bread  in the preheated oven for 10 to 12 minutes. Remove and add the additional 8 oz. of grated Mozzarella/Provolone Cheese. Return to the oven and bake an additional 8 minutes.  Cut into slices and serve with your favorite Marinara sauce.

Hope you enjoy this recipe as much as we did. Until next time…From our Butcher Block to your Table.

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Grilled chicken and vegetables

Well, here’s to eating healthy in 2017.  The Butcher and I are limiting salt and sugar in our diet.  It may not be the easiest thing; However, there are still great foods to be eaten.  I have fallen in love with grilled onions, peppers, mushrooms and bone-in chicken breasts. This meal can be made in less than an hour and the flavors are well worth the wait.  I hope you enjoy this and let me know your experiences as you eat healthy this year.

Grilled chicken and vegetables

6 bone in chicken breasts (or you can use boneless, skinless breasts) (available at your local meat market
4 Tablespoons of Extra Virgin Olive Oil (divided in 2)
1 Orange pepper, cored, seeded and cut into chunks
1 Sweet onion, peeled and cut into chunks
12 oz. mushrooms, trim the ends and cut in 2
3 to 4 Tablespoons of Southwestern No salt seasoning (available at your local meat market)

Preheat oven to 425 degrees. On a cookie sheet with at least a one inch lip, put 2 Tablespoons of Olive Oil and  1 1/2 to 2 Tablespoons of the Southwestern seasoning. Mix this together. Put the chicken breasts skin side down (if using bone in, skin on chicken) and bake for 25 minutes. While chicken is baking, put the vegetables, 2 Tablespoons of Extra Virgin Olive Oil and 1 1/2 to 2 Tablespoons of the Southwestern Seasoning in a ziplock bag and mix well.

After 25 minutes turn the chicken and add the vegetables to the baking sheet and cook all for an additional 30 minutes. If using boneless chicken, cook for 15 minutes, add the vegetables and cook for an additional 30 minutes.

This is a wonderful dinner and you will be fighting over any leftovers.

Well, that’s all for now. Until next time…From our Butcher Block to your Table.

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