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Herbed Compound Butter!……………….
You mean, you haven’t heard of it? “Why, I declare!”
Look! Compound Butter is just a fancy shmancy way of saying Butter with Stuff in it! And since we try not to be too fancy shmancy around here, that’s what we will call it.
Well, let me just tell you. The other night, I started off with the idea of making some for the grilled corn we were making for dinner. Then, as we started to sit down and eat, I remembered that I had seen an episode once on Foodnetwork where someone put it on their steak!
Since we just so happened to be having steak with that corn, I decided to give it a try. LAWRDY, Y’ALL!
You will die and go to heaven when you try it! It’s a MUST! Not sure I will ever have steak another way again! (*It was that good!)
Pretty sure after you try it, you’ll feel the same way. Plus, you aren’t going to believe how easy it is!
First, take some herbs. Anything you like. I chose to do Parsley and Rosemary.
Add that to a softened stick of butter.
Mix well…. (*Now, most would put this in plastic wrap, form into a log, and place in the fridge to set up. After that, you can slice it like you would cookie batter and put on whatever you like.)
Me? I just put the bowl into the fridge for about 5 minutes and then just spooned it over whatever I wanted. LOL! *Patience is NOT a virtue of mine.
By the way, it’s just as good either way! 😉
Slather all over some fresh grilled corn AND a grilled steak! Oh my! Oh my!
You will NOT be disappointed!
Recipe: Herbed Compound Butter
– 1 Stick Butter
– 2 Tablespoons Parsley, Chopped
– 2 Tablespoons Rosemary, Chopped
– Combine all ingredients and place in plastic wrap. Form into a “log”. Place in fridge for 1 hour . Cut butter into slices and place on top of vegetables, meats, casseroles……. the possibilities are endless!
– If you dont want to do any of this, just place bowl into fridge for 5-10 minutes and serve as you wish.
I consider myself pretty lucky.
I have children who aren’t that picky when it comes to food.
Well, 2 of my 3 children aren’t that picky.
My four year old is actually in the “picky” faze right now and I’m counting the days until it passes.
While I hold my breath for that,
I decided to try a version of Chicken Parmesan that he and the girls might like.
I call it Herbed Chicken Parmesan…… Picky Eater Style!
I figured anything over Colorful Bowtie Pasta for my little ones is a Homerun any night.
Usually, I will have a little bit of left overs when it comes to most meals.
This, however, had nothing!
Not a crumb!
Not even an itty bitty bowtie.
When my 4 year old cleaned his plate, I knew I had a winner!
So, if you have picky eaters, try this recipe.
Even if you don’t, you’ll love it!
AND! It’s done with Chicken tenders, so Portion control is easy!
Recipe: Herbed Chicken Parmesan (Picky Eater Style)
1/4 Cup Dry Breadcrumbs
1 Tablespoon Chopped Fresh Parsley
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt, Divided
1/3 Cup Grated Fresh Parmesan Cheese, Divided
1 Large Egg White, Lightly Beaten (I use Egg Beaters)
1 lb. Chicken Breast Tenders
1 Tablespoon Butter
1 (14.5 oz) Can Tomato Sauce
2 Teaspoons Balsamic Vinegar
1/4 Teaspoon Black Pepper
1/3 Cup Shredded Provolone Cheese (I folded 4 slices in half twice, then sliced very thin)
– Preheat broiler.
– Combine 2 Tablespoons Parmesan Cheese, Breadcrumbs, Parsley, Basil, and 1/8 Teaspoon Salt in a shallow dish.
– Place Egg White (Or Egg Beaters) in another shallow dish.
– Dip each chicken tender in Egg White, and then dredge in Breadcrumb mixture.
– Melt butter in a large Nonstick Skillet over medium high heat. Add chicken, making sure not to over crowd the pan. Cook 3 minutes on each side or until done. Chicken should be golden brown.
– Transfer Chicken to a broiler pan or oven safe dish large enough to hold all of Chicken Tenders. Set aside.
– Combine 1/8 Teaspoon Salt, Tomato Sauce, Vinegar, and Pepper in a microwave-safe bowl.
– Cover with plastic wrap, and vent on one side.
– Microwave on high for 2 minutes or until thoroughly heated. Spoon over Chicken. Do not discard extra sauce.
– Sprinkle evenly with remaining Parmesan Cheese and Provolone Cheese.
– Broil 2 minutes or until cheeses melt.
– Serve over Tri Colored Bowtie Pasta, drizzled with Olive Oil, Salt and Pepper.
*I say do not discard the sauce because everyone wanted extra to go over their chicken. 🙂
Side Dish Idea: Roasted Herbed Zucchini w/ Parmesan
– 3 Zucchini
– Extra Virgin Olive Oil
– Dried Italian Seasoning
– Grated Parmesan Cheese
– Preheat oven to 375 degrees.
– Cut off ends of zucchini.
– Cut zuchinni in half length wise.
– Drizzle a little olive oil over zucchini halves.
– Sprinkle each half with dried Italian Seasoning.
– Roast for 20 minutes.
– Sprinkle Parmesan Cheese on top of zucchini.
– Turn oven to broil.
– Allow to broil until cheese is melted and golden brown.