Paleo Lifestyle

Beef or Chicken enchiladas with zucchini

Winter has returned with a vengeance. We should be thinking spring but instead we are thinking comfort foods and curling up in front of a roaring fire. This is a meal that you can serve anytime. It is hearty enough to eat now and  it is light enough to be enjoyed in the spring and summer.

The zucchini was a little hard to slice with a vegetable peeler. I have a mandolin, but I don’t know how to use it. I will know before I make this recipe again.

Beef or Chicken enchiladas with zucchini

2 pounds of  cooked beef or cooked chicken, shredded
1 sweet onion diced
1 Tablespoon of Extra Virgin Olive Oil
2 Tablespoons granulated garlic
2 teaspoons ground cumin
2 teaspoons chili powder
12 oz. can of enchilada sauce
16 oz. of shredded Mexican Cheese
4 large zucchini

Heat the olive oil in a skillet. Add the diced onion and cook until the onion is translucent. This will take about 5 minutes. Add the garlic, cumin and chili powder and stir until combined. Add the cooked shredded meat to the skillet. Add one cup of enchilada sauce. If you prefer a little more sauce, add some of your favorite salsa to the meat and enchilada sauce.

Take the zucchini. Cut it in 2 lengthwise.  Cut strips with a vegetable peeler until you have long thin strips of the zucchini.

Take 3 strips of the zucchini and put the meat mixture in the center. Put some cheese on top of the meat and roll up the zucchini slices. place them in a 9 X 13 inch pan. Continue until all of the meat mixture has been used. Cover the “enchiladas” with 1/2 cup of enchilada sauce. Mix in a little salsa or extra enchilada sauce if you like your enchiladas with a little extra sauce. Cover with the remaining cheese. Bake in a 350 degree oven until cheese is melted and bubbling. This will take approximately 20 minutes.  Thank you to for the inspiration for this recipe.

Enjoy! Until next week…from our Butcher Block to your Table.

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Cheeseburger Salad

I missed doing my Blog last week. When we were in Mexico my mom was hospitalized. I went down last Tuesday and spent time with her. I actually cooked her pasta and meatballs and made freezer meals for her to enjoy.

I am back in the saddle this week. I am sharing this recipe for Cheeseburger Salad. The Butcher and I really enjoyed this. The Butcher rated it 8.6. I don’t know what we would have to do to raise the rating.  Until the weather warms up, you can cook the burgers and grill the onions in an iron skillet.

Cheeseburger Salad

4 hamburger patties (available at your local meat market)
4 cups chopped lettuce
4 dill pickle spears, chopped
1/2 small red onion, sliced into rings
avocado (peeled and sliced)
1 tomato (diced) or 16 cherry tomatoes cut in 2
1/4 cup shredded Mozzarella cheese
1/2 red onion diced


1/4 cup mayonnaise
1 teaspoon mustard
1 teaspoon dill pickle juice
4 teaspoons ketchup
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
1/4 teaspoon paprika (smoked paprika can be used)

Grill or cook the burgers in an iron skillet. Cook the sliced onions 4 to 5 minutes after the burgers are done. Put lettuce, pickles, tomato, avocado, diced onion into a bowl. Divide the salad among 4 plates. Put 1/4 of the grilled onions, cheese, and 1 chopped patty on each plate. Drizzle 1/4th of the dressing on each plate. Enjoy!

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

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Tuna Salad/Avacado wraps

We are still in tropical Mexico; however the weather in Ohio has also been tropical. I am sharing a recipe that my friend Deone made for lunch. It was healthy and delicious.  You can enjoy this anytime.

Tuna Salad/avocado Wraps

12 oz. can of albacore tuna (drained)

1/2 avocado peeled and mashed

1/2 small sweet onion diced

1/2 small apple diced

1/2 cup of seedless grapes sliced

2 Tablespoons of mayonnaise

Mix all of the ingredients and roll in washed leafy lettuce. Iceberg lettuce or Romaine lettuce can also be used.

next week we will be back in Ohio. Keep the sunshine and warmth for us.  Until next time…From our Butcher Block to your Table.


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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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