Paleo Lifestyle

Sour Cream, Bacon, Green Onion, Cheese Dip

Sour Cream, Bacon, Green Onion, Cheese Dip–what a mouthful–a tasty mouthful!  Each of these 4 ingredients combine to give you robust flavor for your chips.  If you are planning on watching the Browns Thursday night you might just need to make a double batch!  Enjoy this Fall weather and don’t be afraid to bring this dip to family gatherings and celebrations.  It will be a family favorite.

Sour Cream, Bacon, Green Onion, Cheese Dip

24 oz. container of Sour Cream (available at your local meat market )
12 oz. finely grated Mexican Cheese Blend
1/2 bunch of green onions finely sliced (or more to taste)
8 slices of bacon cooked until crisp, crumbled or finely chopped (available at your local butcher shop)

Large bag of heavy chips (Ripple potato chips)

Mix all of the ingredients together. Place in the refrigerator and allow to chill for several hours. If you want to be super healthy, you can use this dip with vegetables.  This will make your game day much more exciting!

That’s all for now. Until next week…From our Butcher Block to your Table

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Sour Cream and Cheese Potatoes

17 years ago today our lives were forever changed.  If you are like me you are feeling a little unsettled today.  I can’t quite put my finger on it.  I keep tearing up.  We are a great nation and we have “recovered”.  We will just never be the same again.  I am sharing a recipe with you today that I got from one of my customers many years ago.  She moved to Chicago.  I have no idea what has happened to her and yet I think of her today as I share this recipe.  Somehow I hope I will reconnect with her someday.  In the meantime, enjoy this recipe and hug your family tight tonight.

Sour Cream and Cheese Potatoes

2 1/2 pounds of potatoes
3/4 cup grated cheddar cheese (available at your local butcher shop) 
3 Tablespoons of Butter (available at your local meat market)
3.4 cup sour cream (at room temperature) available at your local meat market)
1/4 cup chopped onion

Boil Potatoes (in skin–whole) for 25 to 30 minutes. Let cool. Peel the potatoes and grate coarsely. Melt butter and cheese in saucepan over medium heat. Remove from heat. Blend in the sour cream and onions. Add salt and pepper to taste. Mix potatoes and sauce mixture, spread in a greased pan.

Bake at 350 degrees for 30 to 45 minutes.  To garnish you can add crumbled fried bacon and sliced green onions after you remove from the oven.

This would make a great accompaniment to pulled pork or barbecue chicken breasts.

That’s all for now. Until next week…From our Butcher Block to your Table.

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Spicy Sausage Stuffed Pepper casserole

This is the best time of the year for Stuffed Peppers.  If you are like me you like to change-up your Stuffed Peppers recipe from time to time.  Last week the Butcher gave me about 2 pounds of bulk Sausage.  It contained Butcher’s Wife and Cajun Sausage.  I used it to make this rendition of Stuffed Peppers Casserole.  Enjoy!

Spicy Sausage Stuffed Peppers Casserole

2 pounds of your favorite Sausage (available at your local Meat Market)
6 peppers (green, yellow, red, orange, sweet, hot—you choose)
29 ounce can of tomato purée (available at your local butcher shop)
2 Tablespoons of Extra Virgin Olive Oil

If Sausage is in casings rinse and remove the casings. Mix together. Place Sausage in a skillet and cook over medium heat until the Sausage is thoroughly cooked. Drain if necessary.

Preheat oven to 400 degrees. Wash Peppers Cut down the middle. Remove the seeds. Place the Peppers in a 9 X 13 inch glass dish (Peppers should be cut side up).  Drizzle with 2 Tablespoons of Extra Virgin Oil. Place the dish in the oven and bake for 25 minutes. Remove the dish with the Peppers from the oven. Reduce the oven heat to 325 degrees. Spoon the cooked Sausage into the cooked Peppers. Cover with the tomato purée. Bake for 20 minutes. For a Southern twist serve the Stuffed Pepper Casserole over mashed potatoes.

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

 

 

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Chicken Parmesan Casserole

Sometimes you want comfort food.  Chicken Parmesan is one of my favorites but sometimes you don’t want to go through all of the steps.  I am going to give you some shortcuts so you can have comfort food without spending all day in the kitchen.

Chicken Parmesan Casserole

6 chicken breast filets (available at your local meat market)
3 Tablespoons of Extra Virgin Olive Oil
1 teaspoon crushed red-hot pepper seeds (optional)
2 teaspoons of Italian seasoning
2 teaspoons granulated garlic
1/2 cup of Parmesan cheese
2 cups of your favorite Marinara Sauce
2 cups of grated Mozzarella/Provolone Cheese

Preheat oven to 400 degrees. Put 1 Tablespoon of Olive in a glass 9″ X 13″ glass dish. In a ziplock bag, place two Tablespoons of Extra Virgin Olive oil in a Ziplock bag. Add the seasonings. Mix well. Add the Chicken Breast Filets and make sure they are coated well. Put the pan in the oven and allow the Extra Virgin Olive Oil to heat up. Put the Coated Chicken Breast Filets in the pan and place on a center oven rack. Bake for 25 minutes. Remove the pan from the oven. Decrease the oven temperature to 325 degrees. Drain the juices from the chicken. Return the chicken to the pan. Cover the chicken with the Parmesan Cheese. Put the Marinara Sauce over the Chicken Filets and place the Grated Mozzarella Cheese on the top. Return to the oven and cook for an additional 15 to 20 minutes. The cheese should be melted and the sauce heated through.

If there are any leftovers you will have a wonderful lunch or another dinner. That’s all for today. Until next time…From our Butcher Block to your Table.

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