butter

Paleo Chicken Soup

This is definitely soup weather in case any of you were confused on that subject. I am craving Chicken Soup. I opted to make mine with “carrot” spirals in place of noodles. If you want noodles, just substitute noodles for the “carrot” spirals. We carry Vida Noodles and they are delicious home made egg noodles. We make it very easy for you to make home made chicken noodle or noodleless soup.

Paleo Chicken Soup

2 Bone-in Chicken Breasts (available at your local meat market)

1 Large Sweet Onion (peeled and diced)

2 Tablespoons Butter

3 Large Carrots, spiraled for “noodles”

4 Teaspoons Low Sodium Chicken Flavored Soup Base (available at your local butcher shop)

20 oz. boiling water

2 teaspoons Vegeta (available at your local meat market)

Place Chicken Breasts in a 4 quart pan. Cover the breasts with water, cook over medium heat until water is boiling. Reduce heat, simmer approximately 1 hour until the chicken is thoroughly cooked. Remove from heat and allow to cool. In a skillet place the 2 Tablespoons of butter and heat over medium heat. Add the onions and cook for approximately 10 minutes.

Pull the skin off the cooked chicken. Remove the chicken meat from the bones. Return to the 4 quart pan. Keep the broth in the pan that you used to cook the chicken. Add the cooked onions to the broth. Dissolve the Chicken Flavored Soup Base in the 20 oz. of boiling water. Put the Chicken Flavored Soup Base in the pot. Add the Vegeta and stir well.

Add Carrot noodles and cook for another 45 minutes. If you are using egg noodles, add the noodles and cook according to the directions on the noodle package (approximately 20 minutes).

Enjoy your soup. Stay safe and warm. That’s all for now, until next time…From our Butcher Block to your Table.

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Paleo Apple/Pecan Delite!

Before you start getting on me about my spelling, I intentionally spelled this “delite” and not “delight” because it is a light and guilt free dessert.

I was looking to see what I had to make something sweet. I found apples, pecans, raisins, cinnamon and butter. I put them all together and the result was delicious!

Paleo Apple/Pecan Delite

6 medium apples (peeled and sliced thin)

1 to 2 Tablespoons Cinnamon

2 Tablespoons of honey

1/2 cup of roasted, salted Pecans

1/2 cup raisins

3 to 4 Tablespoons of Butter

Preheat oven to 350 degrees. Place a generous layer of apple slices in the bottom of an 8” X 8” square pan. Put half of the cinnamon, half of the honey, half of the raisins, half of the pecans. Repeat with the remaining I credit to in the same order. Slice the butter and place on the top of the final layer.

Bake for 35 minutes. Apples should be fork tender. This can be served warm or cold. Enjoy and don’t feel guilty. Until next time…From our Butcher Block to your a Table.

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Thanksgiving Turkey and Stuffing

We are definitely on the countdown to Thanksgiving and the other holiday in December which shall not be mentioned yet.  The weather has been nippy.  It has felt more like Winter than Fall. Once again Thanksgiving has come upon us suddenly. No need to fret. There is really little preparation that can be made until the week of Thanksgiving so you are still right on schedule.   Take a deep breath and get prepared for the traditional feast. I use Betty Crocker as my guide and she has not let me down yet.  Here are my tips for a delicious Thanksgiving dinner that anyone can prepare.

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German Apple Cake

The apples are absolutely delicious right now.  My favorite orchards are Rittman Orchards  and Bauman Orchards.  You can even pick your own apples.  I haven’t been able to talk the Butcher into this yet but I’m still hoping.  I had some apples and I decided to make this cake.  It is a definite winner!  The cream cheese frosting is the “icing on the cake”.

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