lime juice

Guacamole—Guac that rocks!

As you may or may not know the Butcher and I are in Mexico. It is February after all. One thing we love in Mexico is the guacamole. We have been buying plenty down here. I made some yesterday and our friends Sheryl and Mary enjoyed it with us. They liked it and said they are inspired to make it when they get home. Avocados are good for the heart. It seems appropriate to share this on Valentines Day since this is a day for the ❤️!


2 avocados (should be soft to the touch)

1/2 sweet onion finely diced

1/2 jalapeño pepper (seeded) and finely chopped

Juice from 2 small limes (approximately 2to 3 teaspoons)

Salt to taste (1/2 teaspoon)

Light Tortilla Chips

Take a knife and cut around the edge of the avocados. Pull off the skin and remove the pit. Mash the avacados in a medium bowl with a fork. Mix in the onion and jalapeño. Season with salt. Squeeze the lime juice and mix well. You now know how to make Guacamole that will steal the show.

That’s all for now. Make sure to stop in and tell Andrew, Sarah, Lillian and Steve “Hi”! Adios Amigos! Until next time—From our Butcher Block to your Table!

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Fish Tacos

We are enjoying Mexico.  I thought why not enjoy one of my favorite Mexican meals in our room.  I love fish tacos.  I know you can make grilled or fried fish tacos but my favorite is fried.  And when you are doing  the cooking you get to make it the way you want it.


Fish Tacos

2 pounds of mild white fish cut in 1” by 3” strips
1/2 cup of flour
1 teaspoon salt
1/2 teaspoon pepper
5 to 6 Tablespoons of coconut oil
Package of flour tortillas
Sliced tomatoes
Sliced purple onions
Grated purple cabbage

Take the flour and put it in a gallon ziplock bag. Add the salt and pepper and shake.

Place the coconut oil in a large nonstick skillet. Put the skillet on the burner and heat it on high. As the coconut oil is heating shake the cut fish in the flour until they are lightly coated on all sides.

Test to see if the oil is hot enough for frying the fish. Sprinkle a little water in the skillet. If it sizzles it is ready for the fish. Place the fish in the skillet and cook on one side until it is brown. This could take 3 to 5 minutes. Turn and cook on the other side.  Drain on paper towels.

Wrap the fish in the tortilla and garnish with tomatoes, onions and cabbage. Top with the delicious Mexican sauce (recipe below) and you will be enjoying the flavors of Mexico right in your Ohio home!

Sauce for Fish Tacos

1/2 cup sour cream
1/2 cup mayonnaise
Juice from 2 small limes
2 Tablespoons Fajita Mixture (recipe follows)
8 teaspoons Chili Powder
6 teaspoons Ground Cumin
4 teaspoons granulated garlic
2 teaspoons dried Oregano

Mix all ingredients together and let refrigerate for several hours.

Until next time…from our Butcher Block to your Table! Adios Amigos!

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Slow Cooker Honey Lime Pork

We had this for dinner last night and the Butcher gave it a 2 thumbs up! He said I can make this anytime. This is a Mauri-1light meal and by using a slow cooker  you won’t heat up your kitchen.  No one is getting “grilled” while cooking out. Finish this off with a salad and sliced watermelon for a cool summer meal.

Slow Cooker Honey Lime Pork

3 1/2 to 4 pounds boneless pork loin (trimmed–available at your local butcher shop) cut in 2 pieces
2 Tablespoons of Extra Virgin Olive Oil (available at your local meat market)pork loin 2
salt and pepper


1/2 cup honey
2 1/2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons granulated garlic
1/4 cup lime juice
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger (optional)

2 tablespoons corn starch

Season the pork loins generously with salt and pepper. Heat olive oil in a large skillet over medium high–a large iron Pork Loin 1skillet works well. Once the oil is hot, sear the pork loins until nicely browned. Turn the pork loins over and brown the other side.

Combine honey, soy sauce, Worcestershire sauce, garlic, lime juice, red pepper flakes and ground ginger in a small Pork Loin 3bowl and whisk together.

Transfer the pork loins to the slow cooker and pour the sauce over the top. Cover the slow cooker and cook on high for 4 hours. When the pork is tender remove it from the slow cooker and carefully pour the sauce into a saucepan and place over medium high heat. Return the pork loins to the slow cooker and use the “keep warm” setting to keep the pork loins warm. Combine the cornstarch with 3 tablespoons of water and whisk together. Pour the cornstarch mixture into the sauce and bring to a boil. Reduce the heat and cook for 12 minutes or until the mixture starts to thicken.

Slice the pork loins and serve with the thickened sauce. This is so refreshing. I am looking forward to leftovers tonight. Enjoy! Until next time…From our Butcher Block to your Table.

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