Sound strange? Have no fear! This compound butter can be used for so much – it’s one of my favorites to keep in the freezer. This is another Food Network recipe, but by Giada this time. She used the butter on steak and shrimp skewers. She made a pretty big batch, so I halved it.
1 stick unsalted butter
3 scallions (white and light green parts) finely chopped
2 cloves fresh garlic, grated
1 1/2 tbsp soy sauce
Soften butter at room temperature. Quarter, and put in food processor, along with the scallions, soy sauce and garlic. Pulse until combined. Place on to wax paper or plastic wrap, mold into a log and refrigerate for one hour.
I can’t list everything I put this on, because the list would be longer than the whole post. BUT it’s delicious as an extra kick in macaroni and cheese, amazing on Parmesan turkey cutlets, and down right delicious as an alternative in eggs. Give it a try!
What’s your favorite compound butter? Tell me below! I’m always up to try new ones!
Well now doesn’t this recipe sound right up my alley? Avocado addict should be in my blog title, honestly. It’s a Paula Dean recipe, and surprisingly light! She is obviously known as the butter queen, and more known recently of never being on television ever again, but that’s besides the point. THIS SALAD is yummers.
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/corn-avocado-and-tomato-salad-recipe/index.html?oc=linkback
I omitted the cilantro and the lime zest, and only added lime juice, but HOLY MOLY THAT’S DELICIOUS. It didn’t even make it to a plate, because I ate it directly from the mixing bowl. I’m such a lady. This is a great side dish, but I’d eat it for dinner any night. It’s so fresh and light – yet filling. I used fresh corn, so the warmness of the corn made the avocado extra creamy. This is going in my recipe book for sure
Stay tuned for more good recipes, as I only share the best ones!