Granulated Garlic

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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Lasagna without noodles

You might think this recipe makes no sense.  Lasagna, without lasagna noodles?  Don’t knock it until you’ve tried it.  I have been so hungry for lasagna.  I am avoiding sugar and carbohydrates.  I didn’t feel like messing with zucchini so I adapted my lasagna recipe and made it without noodles.  The flavor was wonderful and the noodles were not missed at all.  It was very easy to assemble.  The leftovers were amazing.  I hope you like this as much as the Butcher and I did.

Lasagna

Group 1
1 to 1 1/2 pounds of sausage (available at your local meat market)
1 to 1 1/2 pounds of extra lean ground beef (available at your local butcher shop)
2 Tablespoons Granulated Garlic
1 Tablespoon Parsley Flakes
1 Tablespoon Basil Flakes
32 oz. can of tomato puree
16 oz. can of tomato paste

Group 2
2) 15 oz. container of Ricotta Cheese
2 to 3 beaten eggs
Salt and pepper to taste
2 Tablespoons of Parsley Flakes
8 oz. of Parmesan Cheese (available at your local meat market)
1 pound of grated Provolone/Mozzarella Cheese (available at your local butcher shop)

Remove sausage from casing. I used several varieties (Hot Italian, Mild Italian, and Butcher’s Wife Sausage). Place the sausage in a 5 to 6 quart roasting pan and place over medium heat. Stir until sausage is starting to brown. Mix in the Extra Lean Ground Beef and cook until all the meat is cooked thoroughly. Add the Garlic, Basil and Parsley Flakes and stir into the browned meat. Add the Tomato Puree and the Tomato Paste (you can also use 2 jars of your favorite spaghetti sauce–I would still use the garlic) and stir. Simmer for 30 minutes to an hour.

Put the eggs in a large bowl. Add the 2 containers of  Ricotta Cheese, the Parsley Flakes, the salt and pepper and mix together with the eggs.

Spray the bottom of a 9 X 13 baking dish with a “no stick” spray. Take 1/2 of the Group 2 filling and layer it in the bottom of the baking dish. Put 1/2 pound of the grated Provolone/Mozzarella Cheese on top of the Ricotta cheese filling. Put 1/2 of the Sauce with meat on top of the grated cheese. Repeat the layer ending with the Sauce.

Preheat the oven to 350 degrees. Cook the Lasagna for 45 to 50 minutes. The grated cheese should be bubbling through the sauce when it is done.

I can guarantee this will be a family favorite. Leftovers will freeze nicely for a quick lunch or dinner.

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

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Steak Fajitas

Well, Thanksgiving has come and gone, and you are probably a little tired of turkey right now.  We made Steak Fajitas last night.  They were so good.  I just wanted to share the recipe with you.  I did include the chicken instructions for those of you that would prefer chicken over red meat.

 

Steak Fajitas

2 Pounds of Flank Steak (cut into strips) Available at your local meat market (You can also use 2 Pounds of Boneless, Skinless Chicken)photo 1 (2)
3 Tablespoons of Olive oil
1 can of Rotel tomatoes
Fajita Mixture
8 teaspoons Chili powder
6 teaspoons Ground Cumin
4 teaspoons granulated garlic
2 teaspoons dried Oregano

Use 5 teaspoons of the Fajita Mixture
1 sweet red pepper (washed, cored and cut into thin strips)
1 sweet yellow pepper (washed, cored and cut into thin strips)
1 sweet orange pepper (washed, cored and cut into thin strips)recipe-ChickenFajitas
1 sweet onion (peeled, sliced and separated into strips)

Place 2 Tablespoons of Olive Oil in a Gallon size Ziplock bag. Add 5 teaspoons of the Fajita Mixture. Mix well by squeezing the bag together. Add the chicken (or steak), peppers and onion to the bag and allow to marinate several hours or over night.

Preheat the oven to 400 degrees. Place the uncooked chicken, or uncooked steak and vegetables in an 11 X 14 inch glass pan. Add a can of Rotel tomatoes and mix together. Place the glass dish in the oven and cook for 20 to 25 minutes. You can serve the Fajitas on soft flour or corn tortillas.

If you prefer to grill the Flank steak, you can leave it whole, and marinade it in a separate Ziplock Bag. Grill on a hot grill for 7 minutes on each side. Slice it and introduce it to the cooked Fajita vegetables.

Thank you for indulging me as I get my feet back on Ohio soil. Until next time…From our Butcher Block to your Table.

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Grilled Flank Steak

Summer is not through with us and I am not through with Summer.  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 (Trimmed at your local meat market)
4 Tablespoons of Extra Virgin Olive Oil
4 teaspoons Chili powder
3 teaspoons ground Cumin (or smoked Paprika)
2 teaspoon granulated Garlic
1 teaspoon dried Oregano

Combine Olive Oil and spices in a Ziplock bag and mix well. Add Flank Steak, marinade overnight, turning bag several times to coat steaks.

Heat charcoal grill, I recommend using the chimney starter by Weber and letting the coals get hot for 20 to 25 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 8 minutes. Turn the Flank steaks and cook for an additional 8 to 9 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.

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