Garlic

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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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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Boneless Lamb Roasts

Easter is right around the corner.  Some of you have been asking for recipes for the boneless leg of lamb roasts we will have for Easter.  Cliff Seiler cooked one of the boneless leg of lamb roasts last year and he is sharing his technique.
The butcher had a special on boneless leg of lamb roasts for $7.99/lb (Available at your local butcher shop)

Apply a layer of spicy brown mustard to the lamb roast, then seasoned it with salt, pepper, a little garlic powder and lots of rosemary (rosemary goes very well with lamb).  Roast the lamb at 275°.  You can use a grill, smoker or oven.  When the roast hits an internal temperature of 135°, pull the lamb roast out and let it rest for about 30 minutes.  This should take about 1 hour to cook, depending on the cooking method you choose.  The carry-over heat will take it up to about 147° for a nice medium.

Sliced…

Plated with a side of butter-herbed potatoes. The Lamb was served on the Turnip, Carrot & Cabbage medley,
all sliced thinly & sauteed in a little olive oil with some minced garlic and seasoned with salt & pepper – Simple and delicious!

With the savory, slightly tangy outside, and a kiss of smoke, the family agreed this was the best lamb roast we’ve ever made. And the veggie medley was a perfect accompaniment to the richness of the lamb.

This meal will get a repeat performance at our house.  Until next time…From our Butcher Block to your Table.

 

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Fish Fajitas

We are back from Mexico so you might not be getting as many Mexican recipes.  You know how I feel about Mexico and Mexican food so I am not making any guarantees.  We did some cooking in our condo.  The last meal we prepared was Fish Fajitas.  They were amazing.  I knew I liked Steak Fajitas and Chicken Fajitas but I was truly surprised about how much I liked Fish Fajitas.  They may be my new favorite.

Fish Fajitas

2 Pounds of mild fish (Haddock is a great choice–available at your local meat market)
3 Tablespoons Extra Virgin Olive Oil
1 Red pepper, Sliced thin
1 Orange pepper, sliced thin
1 Yellow pepper, sliced thin
1 Sweet onion, peeled and sliced thin

Fajita Seaasoning
8 teaspoons Chili Powder
6 teaspoons Ground Cumin
4 teaspoons Granulated Garlic
2 teaspoons Dried Oregano

I mix up a triple batch of the Fajita Seasonings and keep it in my cupboard

Cut the fish in one inch strips. Place 1 Tablespoon of the Olive oil in a Ziplock bag and add 2 teaspoons of the Fajita seasoning mix. Squish the bag together and mix the seasoning in the Olive Oil. Add the fish, coat and refrigerate for several hours.

Place 2 Tablespoons of Olive Oil in another Ziplock Bag and add 3 teaspoons of the Fajita Seasoning Mix to the bag–mix. Add the peppers and onions.

When ready to cook, heat the oven to 400 degrees. Place the fish in a 9 X 13 inch glass pan. place in the oven. Cook for 5 minutes. Place the peppers and onions in another 9 X 13 inch glass pan. Cook for an additional 15 minutes. Combine the fish and peppers and onions and cook another 2 to 3 minutes. Serve with soft flour tortillas for a memorable meal!

Until next time…From our Butcher Block to your Table

 

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