Honey

Paleo Apple/Pecan Delite!

Before you start getting on me about my spelling, I intentionally spelled this “delite” and not “delight” because it is a light and guilt free dessert.

I was looking to see what I had to make something sweet. I found apples, pecans, raisins, cinnamon and butter. I put them all together and the result was delicious!

Paleo Apple/Pecan Delite

6 medium apples (peeled and sliced thin)

1 to 2 Tablespoons Cinnamon

2 Tablespoons of honey

1/2 cup of roasted, salted Pecans

1/2 cup raisins

3 to 4 Tablespoons of Butter

Preheat oven to 350 degrees. Place a generous layer of apple slices in the bottom of an 8” X 8” square pan. Put half of the cinnamon, half of the honey, half of the raisins, half of the pecans. Repeat with the remaining I credit to in the same order. Slice the butter and place on the top of the final layer.

Bake for 35 minutes. Apples should be fork tender. This can be served warm or cold. Enjoy and don’t feel guilty. Until next time…From our Butcher Block to your a 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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Smoked Pork Chops

Smoked Pork Chops are a great selection for dinner.  Why?  You might ask.  I’ll tell you why.  The Butcher has done all of the hard work for you and you will get all the credit.  That works for me every time!  I paired my Smoked Pork Chops with pork and sauerkraut, smashed garlic red potatoes and green beans.  It doesn’t get much better than that.

Smoked Pork Chops

4 to 8 Smoked Pork Chops (available at your local meat market) cut 3/4″ to 1″ each
2 to 3 Tablespoons of Butter

Heat butter in a heavy skillet (I used my iron skillet) over medium heat. When the butter is melted and sizzling, put the Smoked Pork Chops into the skillet. Cook for about 6 minutes per side. Continue process until all of the Smoked Pork Chops are done. Preheat oven to 300 degrees. Put a saucer upside down in the bottom of a roaster pan and put 1/4 cup of water (or apple cider) in the bottom of it. When the Smoked Pork Chops are cooked put them in the roaster pan, put a lid on the pan and place in the oven. Cook for 1 hour to 1 hour 15 minutes. This will make the Smoked Pork Chops fork tender. You can also serve them right after you fry them if you prefer a more “set” Smoked Pork Chop.

I served this with Pork and Sauerkraut. This is a dish you can make in your crock pot the day before.

Pork and Sauerkraut

3 to 4 pound bone in pork butt (available at your local meat market
2 Tablespoons of Michael’s Special Seasoning (available at your local butcher shop
4 pounds of Snow Floss Sauerkraut (available at your local butcher shop)
3 cooking apples, peeled, cored and sliced
1/3 cup of honey or brown sugar

Put the Sauerkraut in the bottom of a crock pot. Layer the sliced apples on top. Season the pork roast with Michael’s Special Seasoning and place the pork roast fat side up on top of the apples. Cook on high for 3 hours. Turn Crock pot setting to low and cook an additional 5 hours (until pork roast falls off of the bone). Pull the pork from the bone and take out excess fat. Keep warm. Serve this over Garlic Smashed red potatoes and you have a feast fit for a king.

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

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Peach Paleo Ice Cream

That is quite a mouthful–Peach Paleo Ice Cream!  Peaches are plentiful right now.  What better way to use them than to make healthy ice cream?  Nothing says summer like ice cream!  Well, here is for one more hurrah for summer.

Peach Paleo Ice Cream

2 cans of coconut milk (full fat)
4 eggs
3 teaspoons real vanilla extract
3 Tablespoons of honey
3 peaches

Put a sauce pan of water on the stove and bring it to a boil. Place coconut milk and vanilla in a ceramic bowl and place it on top of the boiling water (double boiler). Reduce the heat to low and simmer until the coconut milk is hot. Do not bring it to a boil. Take the eggs and put them in a separate bowl and whisk them together. When the coconut milk is hot, put a ladle of the milk in with the eggs and stir vigorously. Repeat until you have added 3 ladles of the milk to the eggs. Then incorporate the egg/coconut milk mixture into the bowl on top of the saucepan. Whisk and cook for 3 to 5 minutes. Remove from heat. Add the honey. While the mixture is cooling, peel the peaches. Slice them and mash them with a fork. Add the honey to the mashed peaches. You should have about 1 cup of peaches. When the custard is cool, add the peaches to the custard.

Follow the directions for your ice cream freezer and freeze the ice cream. If the ice cream is too soft when it comes out of the ice cream freezer  put it in a container and freeze it for an hour.

Hope you enjoy this treat. Have a safe and fun Labor Day week-end. Until next time…From our Butcher Block to your Table.

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