Category Archives: Recipes
Compound butter
A clever idea from today’s paper……to make seasoning much easier.
Compound butter is simply butter that has been flavored with herbs, spices or other tasty ingredients. It couldn’t be easier to make:
Soften some butter on the countertop (that shouldn’t take long in this weather).
Mash it together with the flavorings of your choice and some sea salt, if desired.
For the freshest result, it’s better to buy unsalted butter, then add salt at home. When you add your own salt, you can choose any salt you like
Roll it into a log and wrap in plastic or wax paper, and refrigerate for up to 3 days (or freeze for a month or longer) until needed.
Let it soften a little so it’s easy to slice before using.
To perfectly dress a grilled rib-eye steak or thinly pounded chicken breasts, let the meat rest for five minutes before topping with pats of compound butter with lemon and herbs.
Chipotle-lime butter is great on grilled corn.
Grilled shrimp get an incredible flavor boost from anchovy butter.
Toss blanched green beans with some toasted sliced almonds and smoked paprika butter.
Or pair steamed or boiled new potatoes with Parmesan, garlic and parsley butter.
Consider sweet versions with honey and cinnamon on pancakes and waffles.
Try melting some strawberry and honey compound butter on freshly baked corn muffins.
Or place a pat of maple-blueberry compound butter on top of a steaming bowl of oatmeal.
COMPOUND BUTTER WITH LEMON AND HERBS
8 tablespoons unsalted butter, softened
1/4 cup finely chopped mixed fresh herbs
2 teaspoons fresh lemon juice
1 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
1. Mash together the butter, herbs, lemon juice, salt and cayenne in a small bowl.
2. Cover with plastic, refrigerate for up to 3 days, and let come to room temperature before using.
VARIATIONS
Add the following to a stick of softened unsalted butter to create a variety of compound butters. All make 8 tablespoons:
Parmesan, garlic and parsley: 1/4 cup grated Parmesan, 1/4 cup finely chopped basil, 1 small clove garlic finely chopped, 1 teaspoon fine sea salt
Smoked paprika: 2 tablespoons finely chopped fresh cilantro, 2teaspoons smoked paprika, 1 teaspoon fine sea salt.
Chipotle and lime: 1 finely chopped chipotle chili in adobo sauce, 1teaspoon grated lime zest, 1 teaspoon fine sea salt.
Anchovy-lemon: 2 mashed anchovies, 2 tablespoons finely chopped fresh parsley, 2 teaspoons fresh lemon juice.
Olive and herb butter: 2 tablespoons finely chopped pitted black olives, 1 tablespoon finely chopped fresh marjoram or thyme, 1 tablespoon finely chopped shallot, 1teaspoon fine sea salt.
Honey and cinnamon: 1/4 cup honey, 1/8 teaspoon ground cinnamon, 1/8teaspoon fine sea salt
Maple and blueberry butter: 1/4 cup chopped dried blueberries, 2 tablespoons maple syrup, 1/8 teaspoon fine sea salt.
Strawberry butter: 1/4 cup finely chopped strawberries, 2 tablespoons honey, 1/8 teaspoon fine sea salt.
Read more: http://www.bnd.com/2011/08/30/1839517/compound-butter-makes-great-grilling.html#ixzz1WWXKbM3b
Sweet ‘n’ Sour Tossed Salad
Prep/Total Time: 20 Min.
- Ingredients
- 1 package (3 ounces) ramen noodles
- 1 cup chopped walnuts
- 1/4 cup butter, cubed
- 6 cups torn romaine
- 4 cups broccoli florets
- 1 pint cherry tomatoes, halved
- 4 green onions, sliced
- DRESSING:
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 3 tablespoons red wine vinegar
- 4-1/2 teaspoons soy sauce
- Salt and pepper to taste
- Break noodles into small pieces (save seasoning envelope for another use). In a skillet over medium heat, saute noodles and walnuts in butter for 5-6 minutes or until lightly browned. Cool.
- In a large salad bowl, combine the romaine, broccoli, tomatoes and onions. Place dressing ingredients in a blender or food processor; cover and process until sugar is dissolved. Add dressing and noodle mixture to salad; toss to coat. Serve with a slotted spoon. Yield: 14-16 servings.
Directions
Spinach Pasta Salad
Prep/Total Time: 20 Min.
- Ingredients
- 1 cup uncooked bow tie pasta
- 1 package (10 ounces) fresh baby spinach
- 1 medium sweet yellow pepper, diced
- 1/2 cup chopped dried apricots
- 1/2 cup balsamic vinaigrette
- Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the spinach, yellow pepper and apricots.
- Drain pasta and rinse in cold water; add to spinach mixture. Drizzle with vinaigrette and toss to coat. Yield: 8-10 servings.
Directions
Old-Fashioned Chicken Macaroni Salad
Prep. 25 Min. + Chilling
- Ingredients
- 2/3 cup uncooked elbow macaroni
- 1/3 cup frozen corn
- 1 cup cubed cooked chicken
- 1/4 cup sliced celery
- 1 hard-cooked egg, chopped
- 2 tablespoons chopped green pepper
- 1 tablespoon chopped onion
- 1/2 cup mayonnaise
- 2 teaspoons white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool.
- In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving. Yield: 2 servings.
Directions
Greek Pasta Salad
Prep/Total Time: 20 Min.
- Ingredients
- 1-1/2 cups uncooked penne pasta
- 1/2 cup cubed cooked turkey or chicken
- 1 can (3.8 ounces) sliced ripe olives, drained
- 1/4 cup chopped green pepper
- 1/4 cup chopped sweet red pepper
- 1/4 cup crumbled feta cheese
- 1/3 cup creamy Caesar salad dressing
- Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate until serving. Yield: 4 servings.
Directions
Cool Cucumber Pasta
Prep. 20 Min. + Chilling
- Ingredients
- 8 ounces uncooked penne pasta
- 1 tablespoon canola oil
- 2 medium cucumbers, thinly sliced
- 1 medium onion, thinly sliced
- 1-1/2 cups sugar
- 1 cup water
- 3/4 cup white vinegar
- 1 tablespoon prepared mustard
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic salt
- Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; stir in the oil, cucumbers and onion.
- In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Cover and chill for 4 hours, stirring occasionally. Serve with a slotted spoon. Refrigerate leftovers. Yield: 8-10 servings.
Directions
BLT Salad
Prep. 25 Min. + Chilling
- Ingredients
- 2 cups uncooked spiral pasta
- 1 package (1 pound) sliced bacon, chopped
- 1 large tomato, seeded and chopped
- 1/2 cup ranch salad dressing
- 3 cups torn romaine
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain.
- Drain pasta and rinse in cold water; place in a large bowl. Add the bacon, tomato and dressing. Toss to coat. Refrigerate until serving.
- Just before serving, add romaine and toss to coat. Yield: 6 servings.
Directions
Pepperoni Caesar Pasta Salad
Prep/Total Time 15 Min.
- Ingredients
- 1-1/2 cups uncooked medium pasta shells
- 1 cup cubed part-skim mozzarella cheese
- 1 package (3-1/2 ounces) sliced pepperoni, quartered
- 1 cup fresh broccoli florets
- 1/2 cup creamy Caesar salad dressing
- Cook the pasta according to package directions. In a large bowl, combine the mozzarella cheese, pepperoni and broccoli. Drain pasta and rinse in cold water; add to the pepperoni mixture. Drizzle with salad dressing; toss to combine. Refrigerate until serving. Yield: 4 servings.
Directions
Fruited Chicken Pasta Salad
Prep. 25 Min. + Chilling
- Ingredients
- 2 cups uncooked bow tie pasta
- 2 cups cubed cooked chicken
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup halved green grapes
- 1/2 cup ranch salad dressing
- Cook pasta according to package directions.
- Meanwhile, in a large bowl, combine the chicken, mandarin oranges and grapes. Drain and rinse pasta with cold water; add to chicken mixture. Drizzle with salad dressing; toss to coat.
- Cover and refrigerate for at least 1 hour before serving. Yield: 6 servings.
Directions