Paleo Lifestyle

Eggplant Parmesan

I love this time of the year when you can stop at roadside stands and buy fresh produce from the local farmers.  I  recently bought 2 eggplants.  My intention was to grill them, but I forgot about them.  I decided it was time to use them so I made up a quick version of eggplant parmesan.  I used it as a side dish, but it could definitely stand on its own.  I hope you enjoy this and make sure you visit our local farms to take advantage of their great fruits and vegetables.

Eggplant Parmesan 

2 small eggplants (peeled and sliced horizontally)
4 Tablespoons of Extra Virgin Olive Oil
1 can of pizza sauce (Marinara sauce can be used as well)
8 to 10 oz. of Provolone cheese (sliced thin)
2 Tablespoons of fresh Basil (chopped)

Place 2 Tablespoons of Olive Oil in a skillet and heat over medium heat. Place slices of eggplant in the skillet and brown, turn and brown the other side. Continue this procedure until all of the eggplant has been browned. Preheat the oven to 350 degrees. Place the cooked eggplant in a 9″ X 13″ baking dish. Cover the eggplant with the Pizza sauce. Top the pizza sauce with the cheese. Drizzle the cheese with Extra Virgin Olive Oil and place the chopped basil on top. Place in the oven and cook for 35 minutes.

Remove and allow to set for 10 minutes. Cut and serve. This dish actually tasted better the next day when I heated it up. Next time I make this I may make it the day before I want to serve it. I hope you enjoy this as much as we did. That’s all for now. Until next time…from Our Butcher Block to your Table.

 

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Sausage and Peppers

I am feeling melancholy today.  I don’t know why.  It is a beautiful summer day.  Maybe it is the realization that summer is going by so fast.  Then I stop and think how many summers have already gone by and thinking that maybe life is going fast as well.  I don’t intend for this to be a downer.  I just want to remind you to grab every moment.

Fair season is in full swing.  I am going to challenge you (and me too) to go to one of the fairs and act like a kid again.  Since we are on the fair theme this week, I thought I would share an easy meal that is a fair favorite.  It is so easy to make.

 

Sausage and Pepper

 

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Pulled Pork

Sometimes you just have to go “back to the basics”.  Pulled Pork is one of my “go to” recipes.  This time of the year is filled with Family Reunions or get-togethers with friends.  Pulled Pork is such a versatile dish.  You can serve it over baked potatoes, on buns or just by itself.  You can make up a big batch, put it in the freezer and pull it out for a quick dinner.  Whatever the occasion–you can’t go wrong with pulled pork!

 

Pulled Pork

Untrimmed Pork Butt (8 to 10 pounds) (Available at your local butcher shop)
4 to 5 Tablespoons of Wing & Fry Smokey BBQ rub (available at your local meat market)
2 jars of Walnut Creek Apple-butter Barbecue Sauce with diced onions (available at your local butcher shop)pulled-pork

Rub the pork butt with the Wing & Fry Smokey BBQ rub. Place in a crock pot and set on high. If using a roaster pan, put the seasoned pork butt in a roasting pan and cover with a lid or with heavy-duty foil and place in an oven heated to 350 degrees. Cook for 3 hours. Reduce oven heat to 275 degrees. Put Crock pot setting on low. At this point you will want to cook the pork butt for an additional 8 hours or until fork tender. When the butt is fork tender and will easily come off of the bone, remove the butt from the pan (crock pot) and allow to cool slightly until it can be handled easily. Discard any juices from the pan (crock pot). Remove the bone from the pork butt (and any extra fat) and return it to the pan (crock pot). Take one jar of barbecue sauce and pour it over the top of the pork. return it to the oven at 275 degrees or in the crock pot on low. Allow this to cook for about 1 hour. This allows the sauce to “marry” into the pork and will make it easier to pull. Take 2 forks and break up the pork butt and mix it thoroughly with the sauce. Add additional sauce as necessary. Put the oven at 225 and return the pulled pork to the oven until it is ready to serve. (Crock pot setting to warm)

Pair this with some Memphis Cole Slaw (available at your local meat market) and you will be living “high off the hog”.

Until next time…From our Butcher Block to your Table.

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Grilled Chicken Souvlaki

Summertime makes you want to get outside.  Grab your tennis racket, your baseball equipment, your basketball and head outdoors.   There is something about being outside.  You definitely need to get your grill out.  There is something about grilling out that makes you forget you are cooking.  This is one of my favorite meals.  Make plenty.  You will want to have leftovers.  

Chicken Souvlaki 

2 pounds of boneless chicken breasts cut into approximately 1 inch cubes
1/4 cup of extra virgin olive oil
4 TBLS of Balsamic Apple Vinegar (other Balsamic vinegar will work as well)Chicken Souvlaki grilled
3 cloves of fresh garlic (2 TBLS of granulated garlic can be substituted)
1 TBLS dried Oregano
1 teaspoon fresh ground pepper
1 TBLS ground sea salt

Add all ingredients into a bowl (except chicken) and mix well. Put the chicken chunks in a medium bowl. Pour the sauce over the chicken. Mix to coat the chicken very well. Refrigerate overnight.

50 minutes before grilling, light your charcoal grill. Let the charcoal get really hot about 35 minutes. In the meantime, put the chicken chunks on skewers. I use metal skewers so I don’t have to soak mine. If you are using bamboo skewers make sure you soak them so they don’t catch on fire.

Put the skewers on the grill. Cook approximately 20 minutes turning every 5 minutes. Make sure the chicken is thoroughly cooked.

Hope you enjoy this. I just may be grilling up some more this week-end. Until next time…From our Butcher Block to your Table.

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