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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 ❤️!

Guacamole

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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Baked Salmon

Is there anyone else feeling like me? Maybe you had just a little bit too much holiday and you can feel it around your waist? I am in that camp and I don’t think I am alone. The Holidays are behind us. Orthodox Christmas was yesterday and Valentine’s Day is still over a month away. I want to start eating a little healthier. Is there anyone out there who will join me? Please share healthy recipes with me because I need them.

Baked Salmon

Preheat the oven to 450 degrees F.

4) 4 oz. Salmon Filets (available at your local butcher shop

Salt and pepper to taste

Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with a side salad and green beans.

I would really like some recipes for healthy side dishes.

Please let me know if you are on this journey with me. No one likes to take a trip by themselves.

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

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Thanksgiving Turkey and Stuffing

We are definitely on the countdown to Thanksgiving and the other holiday in December which shall not be mentioned yet.  The weather has been nippy.  It has felt more like Winter than Fall. Once again Thanksgiving has come upon us suddenly. No need to fret. There is really little preparation that can be made until the week of Thanksgiving so you are still right on schedule.   Take a deep breath and get prepared for the traditional feast. I use Betty Crocker as my guide and she has not let me down yet.  Here are my tips for a delicious Thanksgiving dinner that anyone can prepare.

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Boneless Lamb Roasts

Easter is right around the corner.  Some of you have been asking for recipes for the boneless leg of lamb roasts we will have for Easter.  Cliff Seiler cooked one of the boneless leg of lamb roasts last year and he is sharing his technique.
The butcher had a special on boneless leg of lamb roasts for $7.99/lb (Available at your local butcher shop)

Apply a layer of spicy brown mustard to the lamb roast, then seasoned it with salt, pepper, a little garlic powder and lots of rosemary (rosemary goes very well with lamb).  Roast the lamb at 275°.  You can use a grill, smoker or oven.  When the roast hits an internal temperature of 135°, pull the lamb roast out and let it rest for about 30 minutes.  This should take about 1 hour to cook, depending on the cooking method you choose.  The carry-over heat will take it up to about 147° for a nice medium.

Sliced…

Plated with a side of butter-herbed potatoes. The Lamb was served on the Turnip, Carrot & Cabbage medley,
all sliced thinly & sauteed in a little olive oil with some minced garlic and seasoned with salt & pepper – Simple and delicious!

With the savory, slightly tangy outside, and a kiss of smoke, the family agreed this was the best lamb roast we’ve ever made. And the veggie medley was a perfect accompaniment to the richness of the lamb.

This meal will get a repeat performance at our house.  Until next time…From our Butcher Block to your Table.

 

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