butter

Blueberry Cobbler

It is hard to believe that July 4th is just around the corner.  I am not one to rush things but this summer is flying by at a record speed.  Blueberry Cobbler is a great dessert anytime; however the colors are especially fitting for the 4th of July.

Blueberry Cobbler

5 cups of fresh or frozen blueberries
1/2 cup water (1/4 cup if using frozen blueberries)
3/4 cup of sugar
4 tablespoons cornstarch
3/4 to 1 cup flour
1 Tablespoon sugar
3 tablespoons chilled butter
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon lemon juice

Mix the blueberries, 3/4 cup of sugar, cornstarch and water in a saucepan. Bring the mix to a boil. Reduce the heat to low and cook for 10 minutes.

In a separate bowl, combine the flour, 1 Tablespoon of sugar, salt and baking powder. Mix well. Cut in the butter with a fork until you have pea sized chunks. Mix the milk and lemon juice together in a separate container. Pour the milk mixture into the flour mixture and stir to blend. I recommend starting with 3/4 of a cup of flour and adding a little as necessary. You do not want the flour mixture to be too thick.

Pour the hot blueberry mixture into the bottom of an 8 inch square baking pan. Drop the milk and flour mix in approximately 9 large spoonfuls so that it is evenly distributed over the blueberry mix in the baking dish.

Bake the cobbler for 20 to 25 minutes. Serve warm. Vanilla ice cream makes an excellent compliment to this delightful dish!  This recipe was adapted from 12 Tomatoes Cherry Cobbler recipe.

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

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Oven Fried Chicken

This is such a gloomy day in May. I am feeling the need for some comfort food. I don’t have to go too far to feel the “love” when I make oven fried chicken. Put potatoes in the oven, make a salad and you have a meal fit for a king–or at least a Butcher and his wife.

Ingredients

4 Whole Chicken Breasts with skin and bones (split so you have 8 breasts)
1 cup of Runion’s Mix
2 TBLS Rotisserie Chicken BBQ Rub
2 TBLS Butter

Preheat oven to 425 degrees

Moisten chicken breasts and shake off excess water
Combine Runion’s Mix, and BBQ Rub in a Ziplock bag and shake
Add chicken one piece at a time and coat with the Runion/Seasoning mixture

Put butter on a cookie sheet (with at least 1 inch edge), place in preheated oven and melt the butter.
After butter is melted, place chicken (fat side down) on the cookie sheet
Bake for 35 minutes, turn and bake for additional 20 minutes

For boneless, skinless chicken breasts decrease cooking time to 20 minutes per side.

Be sure to pick up your very own copy of this recipe the next time you are in the store.

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

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Chicken Fried Steak

My mother is from Texas so I grew up on Southern Cooking. One of my favorite mealsMauri-1 is my mom’s Chicken Fried Steak.

2 to 3 pounds of cubed steak (4 to 6 ounce portions work well) (available at your local meat market)
1 cup of milk
1 1/2 cups flour
1 1/2 Tablespoons Michael’s Special Seasoning (available at your local butcher shop)
4 Tablespoons Sunflower Oil
2 Tablespoons water

Put Michael’s special seasoning in a gallon size plastic bag. Add the flour and shake it until it is blended. Put 1 cup of milk in a pie pan. Take the cubed steak and shake in the bag. Then take the coated cubed steak and moisten both sides in the milk. Then take photo (2)the cubed steak and put it into the flour mixture a second time. Repeat until all of the steak is coated in this manner. Place 2 Tablespoons Sunflower Oil in a 12 inch skillet. Turn on high until the oil is hot. Turn the burner to medium. Put enough steak into the skillet that it fits comfortably, and fry on both sides (approximately 45 seconds per side). When the steak is browned, remove it from the frying pan. Add an additional Tablespoon of Sunflower Oil to the skillet before you put in the next batch of steaks to be fried. Continue until all of the steaks have been browned. Take a roaster pan, and put 2 Tablespoons of water in the bottom of the pan. Take a small salad plate photo (1)and invert it in the bottom of the roaster pan. This allows the meat to steam without sitting in the water. Place the browned steaks on the saucer. Put the lid on the roaster pan.

Heat the oven to 280 degrees and place the roaster pan with steaks in the oven and cook for 45 minutes.  Remove the lid from the roaster pan and cook an additional 10 minutes.

While the steaks are cooking make the Smashed Red-skinned potatoes to go with them.  Wash and cube 6 Red-Skinned Potatoes.  Place in a small sauce pan, and cover with water.  Boil the potatoes for 40 minutes.  When fork tender, drain the potatoes, add 3 Tablespoons of butter and 1/2 cup of milk and mash with a hand masher.

I also take the drippings from the skillet and mix with well blended flour and milk (approx 2 Tablespoons of flour and 1/2 cup of milk) until you get Chicken Fried Steak Gravy to put over the Smashed Red-skinned potatoes. Cook the gravy mixture over a medium heat, stirring constantly until the mixture boils and thickens.  Turn the heat down to simmer.  You may need to add 1 teaspoon of beef starter soup mix dissolved in 6 oz. of boiling water to thin down the gravy, and intensify the beef flavor.

I love to have cantaloupe with this meal. When I was small, every time we would have aphoto (3) meal I would ask my mom if this was a real southern meal. My mom used to laugh about that. Of course, you have to have sweetened tea with this meal.

What is your favorite “Southern Meal”? I would love to hear from you.

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

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Gourmet Shrimp Dinner

This is such an amazing recipe. You won’t believe how easy it is to make and it is absolutely delicious. The Lent season is the perfect time to spoil your family and serve this recipe. It will easily feed 6.

2 pounds of frozen easy peel shrimp (available at your local meat market)
1 stick of butter
1 fresh lemon
1 oz. of Italian Salad Dressing Mix

Preheat your oven to 350 degrees. Run the frozen shrimp under running water and remove the shells. When the oven is preheated, melt a stick of butter on a cookie sheet (with a one inch lip around the edge). When the butter is melted, slice the lemon and place it on top of the melted butter. Put the shrimp on top of the lemon. Sprinkle the shrimp with the Italian Salad Dressing Mix, and photo (6)bake in the 350 degree oven for exactly 15 minutes.

I cooked fresh asparagus as the shrimp was cooking and had a fantastic dinner.  The picture to the right shows 2 pounds of shrimp cooked as directed.  Is this a lot of food, or what?  Look at the size of the shrimp!

This is gourmet dining without the cost, fuss or muss. The leftover shrimp will be fantastic photo (7)on cooked whole wheat linguine or rice.

Enjoy!

Can’t wait to hear from you! Until next time…From our Butcher Block to your Table

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