Cloud Buns

I couldn’t wait to try this recipe.  It has been forever since I have eaten a hamburger on a bun.  I usually end up eating my Burgers with a knife and fork.  Lettuce leaves can only go so far in “holding everything together”.  The cloud buns were able to stand up to my massive Burger and that is “huge”.

Cloud Buns

3 large eggs divided ( works well if eggs are room temperature)
1/8 teaspoon cream of tartar (1/8 teaspoon of white vinegar can be substituted)
3 Tablespoons of cream cheese (1/3 cup fat-free plain yogurt can be substituted)

Preheat oven to 300 degrees. Line a pan with parchment paper. Mix egg whites and cream of tartar (or white vinegar). Beat on high until stiff peaks form. In a large bowl mix the cream cheese and egg yolks together. Gently fold the egg whites into the egg yolk mixture. When all the ingredients are mixed together divide into 6 portions. Put these on the parchment paper. Smooth these down with a spatula.

Bake in the center rack for 20 minutes. Remove from oven. Cool thoroughly for 60 minutes and enjoy.

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

Read More

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


Read More

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)


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.


Read More

Lemon Meringue Pie

This is my sister Fredda’s Birthday week.  She is my older sister.  You can’t pick your family, but there is no way I could have picked a better sister.  Anyone that knows her will concur with that statement.  She gives so much of herself all the time.  You know the saying if you get lemons, make lemonade?  Well, she knows how to do that very well.  It is only fitting that I honor her by sharing a recipe for her favorite pie–which is what else, but Lemon Meringue.

Lemon Meringue Pie


Preheat oven to 350 degrees F (175 degrees C).

  1. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  2. Note:  You can use the cooked lemon meringue pudding instead of making the filling from scratch.  Follow package directions.  Add the lemon zest and stir in the egg yolks as noted above if you are making the filling from scratch.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
That’s all for this week, until next time...From our Butcher Block to your table.  Now, off to celebrate my sister’s Birthday!
Thank you for this delicious recipe!
Read More