Paleo Lifestyle

Zucchini Fritters with Marinara Sauce

Gardens are producing a surplus of zucchini right now.  I am so excited because there are so many things you can do with zucchini.  I am sharing a recipe that can double as an appetizer or be served as a main course.  I hope you enjoy this.  It’s what the Butcher is having for dinner tonight.

Zucchini Fritters

1 zucchini shredded (either with a grater or a food processor)
1/2 sweet onion grated or chopped very fine (optional)
3 eggs
1 cup of grated Parmesan cheese
1 teaspoon granulated garlic
salt and pepper to taste (you will want to exclude additional salt if you salt the zucchini before squeezing out the excess moisture)
1 to 2 teaspoons cracked fennel seeds (optional if you really want more Italian flavor)

2 to 3 Tablespoons Extra Virgin Olive Oil

Tito and Son Pasta Sauce (available at your local meat market)

Squeeze the moisture out of the zucchini. You can also salt the shredded zucchini and let it sit for 15 minutes and then squeeze the moisture out of the zucchini. Mix the eggs with the shredded zucchini. Add the onions (if using) and add the Parmesan cheese and spices. Mix together. You may want to add additional Parmesan cheese or eggs depending on the size of the zucchini. Form the Mixture into balls (about 1/4 cup each)

Place 1 1/2 Tablespoons of the Extra Virgin Olive Oil into an iron skillet. Heat over medium heat. When the oil is hot (a drop of water in the oil sizzles) place the “fritters” in the pan. flatten down the balls with a spatula and crisp on both sides. This will take approximately 6 minutes per side. Drain. Keep warm in a 250 degree preheated oven. Repeat with the next batch.

I recommend serving these delicious fritters with a side of Tito Francona and Son Pasta Sauce. That’s all for this week. Until next time…From our Butcher Block to your Table

 

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Steak Fajitas with grilled vegetables

Grilled Flank Steak Fajitas

We are in the throes of Summer and I have been taking advantage of these beautiful days to walk, play tennis and grill out.  This recipe has become a family favorite and leftovers can be used to make delicious fajitas.Grilled Flank Steak

2 Flank Steaks (available at your local meat market)
4 Tablespoons of Extra Virgin Olive Oil
4 teaspoons Chili powder(available at your local butcher shop)
3 teaspoons ground Cumin (or smoked Paprika) (available at your local meat market)
2 teaspoons granulated Garlic (available at your local butcher shop)
1 teaspoon dried Oregano (available at your local meat market)

Fajitas

1 Sweet Red Pepper, Cored and sliced
1 Green Pepper, Cored and sliced
1 Orange Pepper, Cored and sliced
1 Sweet Onion, Peeled and sliced
4 Tablespoons of Extra Virgin Olive Oil
4 teaspoons Chili Powder
3 teaspoons ground Cumin (or smoked Paprika)
2 teaspoons Granulated Garlic
1 teaspoon dried Oregano
Flour Tortilla Shells

Combine Olive Oil and spices in a Ziplock bag and mix well. Add Flank Steak, marinade overnight, turning bag several times to coat steaks.</

Combine Olive Oil and spices in a Ziplock bag and mix well. Add peppers and onion to the Ziplock bag and marinade overnight, turning the bag several times to coat the vegetables.

Heat charcoal grill, I recommend using the chimney starter by Weber and letting the coals get hot for 20 to 25 minutes.

Drain the peppers and onion. Place in double wrapped foil or a grill pan and put on the grill. Cook for approximately 20 minutes. After the peppers and onion have been on the grill for 6 minutes,
remove the Flank Steaks from the marinade and put on the grill. If flames shoot up, place the lid on the grill, making sure the vents are open. Cook for 7 to 8 minutes. Turn the Flank steaks and cook for an additional 7 to 8 minutes. Let the steaks rest for 5 minutes. Slice against the grain.

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

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Graduation Potato Salad

This is the time of the year when we are enjoying reunions, backyard barbecues and graduations.  I am sharing a recipe with you that is very special to me.  When I graduated from High-school (that was a few years ago), my German neighbor Gerda made delicious Potato Salad for my graduation.  I never had a recipe but this is how I remember the Potato Salad.  Whenever I make this Potato Salad I get rave reviews, and I remember the kindness of my next door neighbor.

Potato Salad
8 all-purpose potatoes
1 pound of smoked cottage ham, or smoked ham diced (Available at your local meat market)
8 green onions (1 bunch of green onions)
1/2 cup diced dill pickles

Dressing
2 cups of mayonnaise
1/4 cup of dill pickle juice
1 Tablespoon of yellow mustard

Boil the potatoes for 45 minutes (until done), remove the potatoes and allow to cool. Peel the potatoes and use the side of a grater to thinly slice the potatoes. Put the potatoes in a large mixing bowl. Add the diced ham to the sliced potatoes. Wash the green onions and trim off the roots. Dice up the green onions, stems and all. Add to the potatoes and ham. Add the diced dill pickles to the potatoes. Mix the dressing ingredients together with a whisk, and pour over the potato mixture. Add salt and pepper to taste. Refrigerate overnight.

Hopefully this will become a tradition for your family.

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

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Barbecue Pork Ribs

It is the Butcher’s Birthday on Tuesday.  One of his favorite meals is Barbecued Ribs.  I have to admit we celebrated his Birthday today with family and we grilled out hamburgers.  It was wonderful to have a day nice enough for grilling out.  I am still sharing the recipe for ribs because it is his favorite.

Barbecue Pork Ribs                                                                                   photo (12)
2 Pork Ribs cut every 2 bones
2 Tablespoons Wing and Fry Smokey Barbecue Seasoning Rub
1 to 2 Bottles of Old Fashioned Barbecue Sauce

The Butcher  took 2 meaty pork spare ribs and cut them into two bone pieces.  I rubbed the pieces with the 2 Tablespoons of Smokey Barbecue Seasoning and put them in the crock pot.  I cooked them on high for approximately 4 1/2 hours.  I then removed the ribs from the crock pot and drained the juice.  I returned the ribs to the crock pot and covered them with photo (11)bottle of barbecue sauce.  If you prefer ribs without sauce, you can eliminate the barbecue sauce.  If you like yours saucy (like the Butcher and I) you can add a second bottle of barbecue sauce about 1 hour before you are going to serve them.

All told, I cooked the ribs for about 8 hours in the crock pot on high.photo (13)

Herold’s Traditional Cole Slaw or Memphis Cole Slaw is a great accompaniment for this meal.

Leftovers are just as good heated up.

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

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