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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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 Chicken Souvlaki

Summertime makes you want to get outside.  Grab your tennis racket, your baseball equipment, your basketball and head outdoors.   There is something about being outside.  You definitely need to get your grill out.  There is something about grilling out that makes you forget you are cooking.  This is one of my favorite meals.  Make plenty.  You will want to have leftovers.  

Chicken Souvlaki 

2 pounds of boneless chicken breasts cut into approximately 1 inch cubes
1/4 cup of extra virgin olive oil
4 TBLS of Balsamic Apple Vinegar (other Balsamic vinegar will work as well)Chicken Souvlaki grilled
3 cloves of fresh garlic (2 TBLS of granulated garlic can be substituted)
1 TBLS dried Oregano
1 teaspoon fresh ground pepper
1 TBLS ground sea salt

Add all ingredients into a bowl (except chicken) and mix well. Put the chicken chunks in a medium bowl. Pour the sauce over the chicken. Mix to coat the chicken very well. Refrigerate overnight.

50 minutes before grilling, light your charcoal grill. Let the charcoal get really hot about 35 minutes. In the meantime, put the chicken chunks on skewers. I use metal skewers so I don’t have to soak mine. If you are using bamboo skewers make sure you soak them so they don’t catch on fire.

Put the skewers on the grill. Cook approximately 20 minutes turning every 5 minutes. Make sure the chicken is thoroughly cooked.

Hope you enjoy this. I just may be grilling up some more this week-end. Until next time…From our Butcher Block to your Table.

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Cheesy Cauliflower Bread

We are really trying to eat healthy in 2017. The Butcher is on board and that makes it so much easier. Our newest addiction is cauliflower disguised as bread sticks with cheese. They are delicious. You can use Marinara sauce for dipping. This makes great appetizers or a main course. Finding recipes like this makes it much easier to stay on track.

Cheesy Cauliflower Bread

1 large head of cauliflower
4 oz. of grated Mozzarella/Provolone Cheese
4 oz. of shaved Parmesan Cheese
1 large egg
1/2 Tablespoon minced garlic (or granulated garlic)
1/2 Tablespoon of minced basil
1/2 Tablespoon oregano
8 oz. of grated Mozzarella/Provolone Cheese

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Grate the Cauliflower florets until they are very small. They should be the size of rice. Put the cauliflower in a large bowl and microwave for 7 minutes. The cauliflower should be soft.  Mix the cauliflower and the rest of the  ingredients with the exception of the 8 oz. of grated Mozzarella/Provolone Cheese. The mixture should stick together. Spread out the mixture on the lined baking sheet. Spread this out in a rectangle approximately 9″ by  7″ and 1/4″ thick.

Bake the cauliflower bread  in the preheated oven for 10 to 12 minutes. Remove and add the additional 8 oz. of grated Mozzarella/Provolone Cheese. Return to the oven and bake an additional 8 minutes.  Cut into slices and serve with your favorite Marinara sauce.

Hope you enjoy this recipe as much as we did. Until next time…From our Butcher Block to your Table.

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