Green Peppers

Taco Pie without a crust

Who knew Breakfast could be so fun?  That’s right, Mexican and Pie for breakfast–two of my favorite foods together.  The great thing about this dish is you can serve it for dinner or breakfast.  I am making this once a week.  It is so easy and you can tweak the recipe to fit the tastes of your family.  Enjoy!

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Peppers pizza with pepperoni

Here we are in 2018.  I am thankful the extremely cold weather has taken a much needed break.

I want to share a fun and healthy recipe for the new year.  This should be a family favorite.

Pepper Pizza with pepperoni

5 peppers (green, red, orange and yellow) cut in 2 with the stems and seeds removed)
Salt and pepper to taste
2 Tablespoons if Extra Virgin Olive Oil
1 1/2 cans of Pizza Sauce ( available at your local meat market)
8 to 12 oz. shredded Provolone/Mozzarella cheese
1 package of pepperoni (available at your local butcher shop)

Preheat the oven to 350 degrees. Put parchment paper on a cookie sheet. Place the pepper halves on the parchment paper. Sprinkle pepper halves with salt and pepper. Drizzle the Olive Oil over the peppers. Spoon Pizza Sauce into the peppers. Put the shredded cheese on the Pizza Sauce. Put 4 slices of Pepperoni on each “Pizza” and place them in the oven. Bake for 15 to 18 minutes.

Be sure to be creative with the Pizza “toppings” to reflect your family’s taste. This can also be used as an appetizer.

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

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Sausage and Peppers

I am feeling melancholy today.  I don’t know why.  It is a beautiful summer day.  Maybe it is the realization that summer is going by so fast.  Then I stop and think how many summers have already gone by and thinking that maybe life is going fast as well.  I don’t intend for this to be a downer.  I just want to remind you to grab every moment.

Fair season is in full swing.  I am going to challenge you (and me too) to go to one of the fairs and act like a kid again.  Since we are on the fair theme this week, I thought I would share an easy meal that is a fair favorite.  It is so easy to make.

 

Sausage and Pepper

 

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Flank Steak and Grilled peppers and onions”

For those of you who don’t know, I am a huge fan of onions–the Butcher not so much. They are so good for you. If I cook them the Butcher will eat them, but I have problems if I try to put them in salads. This recipe is easy and Mauri-1delicious. It gives you the flavor of Fajitas without the carbs in the tortillas.  Green and red peppers are still plentiful so take advantage of these great buys at local Farmers’ Markets.

Grilled Flank Steak

2 to 3 Pound Flank Steak (available at your local meat market)
2 Tablespoons of Olive Oil
2 Tablespoons of Sidney’s Steak Rub (available at your local butcher shop)

Add the Olive Oil and Sidney’s Steak Rub in a gallon ziplock bag. Mix them together and then put in the Flank Steak. Marinate 4 hours up to 24 hours.

Light the coals in your Weber grill and allow them to heat for 30 minutes. Remove the Flank Steak from the flank-steak-2marinade and place on the grill rack. Cook for 8 minutes, turn and cook an additional 8 minutes. If you want medium rare, decrease the cooking time to 6 minutes and 30 seconds per side.

Grilled Peppers and Onions

2 sweet onions, peeled and cut in wedges
1 1/2 green peppers, cored and cut in chunks
1 1/2 red peppers, cored and cut in chunks
2 Tablespoons of Olive Oil
1 1/2 Tablespoons of Weaver’s Salt Free Southwestern Dust (available at your local butcher shop)

In a gallon bag place the olive oil and Southwestern Dust. Mix it together. Place the peppers and onions in the bag with the marinade. Marinade 4 hours up to 24 hours.

Pre-heat oven to 425 degrees. Put the onions and peppers in an oven safe baking dish and bake for 20 to 25 minutes.flank-steak

Leftovers can be stored together and reheated for a quick lunch, dinner or snack.

Enjoy, and make sure you get out and enjoy these beautiful fall days. As for me, I’m heading off to the tennis courts. Until next time…From our Butcher Block to your Table.

 

 

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