sour cream

Sour Cream, Bacon, Green Onion, Cheese Dip

Sour Cream, Bacon, Green Onion, Cheese Dip–what a mouthful–a tasty mouthful!  Each of these 4 ingredients combine to give you robust flavor for your chips.  If you are planning on watching the Browns Thursday night you might just need to make a double batch!  Enjoy this Fall weather and don’t be afraid to bring this dip to family gatherings and celebrations.  It will be a family favorite.

Sour Cream, Bacon, Green Onion, Cheese Dip

24 oz. container of Sour Cream (available at your local meat market )
12 oz. finely grated Mexican Cheese Blend
1/2 bunch of green onions finely sliced (or more to taste)
8 slices of bacon cooked until crisp, crumbled or finely chopped (available at your local butcher shop)

Large bag of heavy chips (Ripple potato chips)

Mix all of the ingredients together. Place in the refrigerator and allow to chill for several hours. If you want to be super healthy, you can use this dip with vegetables.  This will make your game day much more exciting!

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

0
Read More

Sour Cream and Cheese Potatoes

17 years ago today our lives were forever changed.  If you are like me you are feeling a little unsettled today.  I can’t quite put my finger on it.  I keep tearing up.  We are a great nation and we have “recovered”.  We will just never be the same again.  I am sharing a recipe with you today that I got from one of my customers many years ago.  She moved to Chicago.  I have no idea what has happened to her and yet I think of her today as I share this recipe.  Somehow I hope I will reconnect with her someday.  In the meantime, enjoy this recipe and hug your family tight tonight.

Sour Cream and Cheese Potatoes

2 1/2 pounds of potatoes
3/4 cup grated cheddar cheese (available at your local butcher shop) 
3 Tablespoons of Butter (available at your local meat market)
3.4 cup sour cream (at room temperature) available at your local meat market)
1/4 cup chopped onion

Boil Potatoes (in skin–whole) for 25 to 30 minutes. Let cool. Peel the potatoes and grate coarsely. Melt butter and cheese in saucepan over medium heat. Remove from heat. Blend in the sour cream and onions. Add salt and pepper to taste. Mix potatoes and sauce mixture, spread in a greased pan.

Bake at 350 degrees for 30 to 45 minutes.  To garnish you can add crumbled fried bacon and sliced green onions after you remove from the oven.

This would make a great accompaniment to pulled pork or barbecue chicken breasts.

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

0
Read More

July 4th Trifle Dessert

I am so enjoying this beautiful Summer Weather.  How many of you are like me and you can’t believe the 4th of July is next week?  This will be a fantastic dessert for a Fourth of July picnic–you even have the red, white and blue motif.  It is light and delicious.  It is also so easy to make.  The leftovers are great the next day!

1 oz instant vanilla pudding (1 package)
1 1/2 cups milk
1 cup vanilla yogurt
6 oz cream cheese (available at your local meat market)
1/2 cup sour cream (available at your local butcher shop)
12 oz whipped cream (cool whip)
1 angel food cake prepared and cut into cubes
2 cups strawberries chopped
2 cups raspberries
2 cups blue berries

  1. In your mixer whisk the milk and pudding mix together for 2 minutes or until firm. Pour into another bowl and set aside.
  2. In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
  3. Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.

  4. Serve immediately or refrigerate.

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

0
Read More

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!

0
Read More