extra virgin olive oil

Roast Beef

Today’s rain is making me think about comfort food.  Luckily I was planning ahead.  I have a rump roast in the crock pot.  I will have mashed potatoes, gravy, green beans and green salad to complete the meal.  There is something so comforting about a meal like this on a rainy, chilly day.

Roast Beef

4 to 5 Rump Roast (available at your local meat market)
1 large onion (peeled and thinly sliced)
2 teaspoons of Mediterranean Spiced Rock Salt (available at your local butcher shop)
2 Tablespoons of Extra Virgin Olive Oil

Heat Extra Virgin Olive Oil in a roaster pan over medium/high heat. Rub Mediterranean Salt on all sides of the roast. Place the roast in the heated skillet. Brown and turn until all sides are browned. Place sliced onion in the bottom of the crock pot. Put the crock pot on high. Cook for 3 hours. Turn to low and cook an additional 4 hours. When the roast is fork tender put the crock pot setting on warm.

25 minutes before you are serving dinner drain the juices from the crock pot. Leave the onions with the roast. Heat the juices in a skillet over medium heat. Mix 1 to 2 Tablespoons of cornstarch in 1/2 cup of milk. Carefully introduce the cornstarch\milk mixture with the beef juices. Whisk constantly. If the mixture is too thick you can thin down with beef broth. This will make an excellent gravy for your beef and mashed potatoes.

Hope you enjoy this meal as much as we do. That’s all for today. 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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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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Orange Shrimp and Broccoli

This is April 17th.  I want to be thinking about grilling out–shish kabobs, Barbecued Chicken, grilled burgers.  Instead I am seeing the “white” stuff in the air and on the ground.  I am going to share a recipe today to help us make the transition into Spring.  It is coming–just remember, don’t ever complain that it is too hot out!

Orange Shrimp and Broccoli

1 1/2 pounds Raw Large Shrimp, deveined and peeled (available at your local meat market)
1 Tablespoon Extra Virgin Olive Oil (or Sunflower Oil)
Frozen Bag of Broccoli Florets

Marinade
1 cup of orange juice
2 Tablespoons of Honey
1 Tablespoon of Corn Starch
2 Cloves of Garlic, minced (2 Tablespoons of granulated Garlic can be used)

Combine all of these ingredients and place the Shrimp in to marinade. Allow the shrimp to marinade for 2 to 3 hours.

Bring a medium pot of water to a boil. Add the frozen broccoli florets and boil for 2 to 3 minutes. Drain and set aside.

In a large skillet, heat the Extra Virgin Olive oil over Medium High heat. Add the marinated shrimp. Reserve the liquid. Cook the shrimp for 2 to 3 minutes until it is pink and opaque. Remove the shrimp from the skillet and set aside. Add the sauce to the skillet and simmer for 4 to 5 minutes. It should be reduced in half. Mix in the Corn Starch and stir. Bring it to a boil and cook for another 1 to 2 minutes until the sauce thickens. Add the shrimp and broccoli to the skillet and stir to mix with the sauce and warm everything through.

You can serve this over Cauliflower Rice for a total Paleo experience.

That is all for this week–until next time…From our Butcher Block to your Table.

 

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