My garlic herb butter recipe is super simple and very versatile.  You can use this on just about anything; it also keeps in the fridge for about a week and in the freezer for up to 6 months!

Wash and dry your herbs ~ today, I’m using rosemary, thyme and oregano beause they were on sale!

The great thing about this recipe is that you can customize it.  If you know you’ll only use this on chicken, add sage!  If you love marjoram over oregano, sub it out!  If you can’t resist buying basil, throw some in!  More herbs = more intense flavor / less herbs = less intense flavor.  Your call here, afterall, it is your kitchen!

Peel a few cloves of garlic ~ I smash them for two reasons

1) to easily remove the peels, and

2) to release the flavors before it gets pulverized by my food processor.

Remove the leaves from the stems by pinching the stem and pulling downward.  Add these deliciously fragrant leaves to your food processor.

Sprinkle with salt & pepper.

Add smashed garlic.

Add softened butter.

And pulverize!

I mean pulse!

If the soft butter & herbs stick to the sides more than it’s getting chopped up, use a rubber spatula to move the mixture back to the center and pulse a few more times.

I pulse on and off for about a minute.

Scoop the buttery garlicky herby mixture onto a sheet of foil and refrigerate for 10 minutes or until the butter firms up slightly.  Just enough to roll back into a log.

Store in the refrigerator for up to a week, then move to the freezer for up to 6 months.  Slice coin sized medallions as needed!

I have to apologize for not having a photo of this batch of butter rolled and firmed up for you ~ Mom & I decided to use it immediatly on garlic bread to go along side our homemade lasagna.

It was heavenly.

This is something I keep stocked in the freezer these days so I always have a batch on-hand for the following:

1. Steak, hot off the grill
2. Chicken, under the skin for roasting or hot off the grill
3. Pork chops, hot off the grill or skillet
4. Seafood, a pat of butter for baking, or hot off the grill
5. Noodles = quick buttered noodles (extra flavor, less time!)
6. Garlic Bread
7. Corn on the cob
8. Baked potatoes
9. ?
10. ?

I’ll leave #s 9 & 10 up to you all.  This list could go on and on!  …What would you add herb butter to??

Garlic Herb Butter

• 1 stick of  butter, softened
• 4-6 coves of garlic, smashed to peel
• 3 – 6 inch sprigs of fresh rosemary
• 1 teaspoon fresh thyme leaves
• 1-2 tablespoons fresh oregano leaves
• 1/2 – 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper

Add all ingredients to a food processor and pulse for about a minute.  If the butter mixture sticks to the sides, scrape it back to the center with a spatula and pulse until well combined and no large chunks remain.

Scrape it all out onto a sheet of foil and refrigerate to firm up, about 10-20 minutes.  Just enough to easily be able to re-shape into a log.  Roll up and store in the fridge for about a week, or in the freezer for up to 6 months.  This recipe is easily doubled!

Cook time: 10 minutes

Makes: 4 oz

Super easy weeknight salmon supper coming right up!  I just happened to find a filet of wild salmon in the freezer along with a stick of my trusty herb butter that I keep frozen and on hand.

Digging through the pantry last night I pulled out garlic powder, lemon pepper and garlic & herb Mrs. Dash.

I know I could gather up all the ingredients that make up Mrs. Dash (because trust me, I’ve got them all in my spice rack), but I had 30 minutes to get dinner on the table before my sweet little Drew bit my ankles again.

Which gave me a bright idea; sweet little Drew might like his fish a little sweeter.  I decided I would do a brown sugar/paprika twist on the kiddo side.  Kind of like a BBQ dry rub, minus the chili powder and cayenne. 

I sprinkled half the salmon with brown sugar & paprika.

And topped with a few pats of butter.

I sprinkled the other half with the lemon & herb mixture.

And then topped it off with a few pats of frozen herb butter. 

Please ignore my Frankenstein-ish-ly green looking hand in the pic below.  I was playing with a photo editor and now can’t seem to un-do what I did!

Ahem, and now back to your regularly scheduled fishing program…

Then, I squeezed half a lemon onto the herby side.

After a quick 18-20 minutes in the oven, I was in business and dinner was served!

Add a box of 5 minute couscous and a handful of fresh spinach and you’ve got a square meal! 

Now pour yourself a glass of wine and relax.  I’m sure it’s been a long week.

Lemon & Garlic Butter Salmon

• 1 lb. of salmon
• ¼ teaspoon garlic powder
• ½ teaspoon lemon pepper seasoning
• ¼ teaspoon garlic & herb seasoning (like Mrs. Dash)
• 1 tablespoon of butter or pre-made garlic butter
• Juice from ½ of a lemon

Preheat the oven to 375°.  Rinse salmon filets and pat dry.  Place fish on a parchment paper lined baking sheet.

Mix garlic, lemon pepper and garlic & herb seasonings together and sprinkle on top of the salmon.  Top with butter, or garlic butter, and juice half a lemon onto the butter, spices and fish.

Bake for 15-20 minutes or until the fish is opaque and flakes easily with a fork. 

*Brown Sugar Glazed Salmon (variation)

• 1 lb. salmon
• ¼ cup brown sugar
• ¼ cup paprika
• 1 tablespoon butter

Substitute brown sugar and paprika for the herbs and leave out the lemon juice. 

Cook Time: 25 minutes

Serves: 4

That’s right friends; I’m putting buttermilk in a pie.  It’s easy, it’s rich, it’s decadent and it’s amazingly delicious.  Plus, I had some leftover from homemade biscuits so I figured I’d better not let it go to waste.

I must have read through 20+ different recipes with tons of different variations.  I’m not technically southern (I don’t know if you can tell that by looking at me, or not) but I’ve got Texas in my backdrop, trust me.

This is my version of a legendary classic Southern dessert.  More of a custard than a pie, really.

So simple, it’s less than 10 ingredients thrown together, poured out and then baked.

Grab your trusty mixer.  You can whisk by hand, use an electric hand mixer or the standing mixer.

Start with dry ingredients.

I just realized my cobalt blue mixer doesn’t have a name.  Even the plants in my house have names!  Might need y’all to suggest some for me and we can see what sticks…

But I digress!  Back to my pie.

Add eggs, butter, buttermilk & vanilla ~ mix together for about a minute.

Pour into buttered pie dish.  The extra butter is just insurance.  You don’t want this baby sticking.

Bake for about 45 minutes or until set: golden brown and a toothpick inserted into the center comes out clean.  Cool for 10-20 minutes ~ serve warm or at room temp.

Dust with powdered sugar and serve with mixed berries (optional).

This pie is great for a gathering because it sits on the table well, can be served at room temp rather than piping hot, and it’s a great conversation starter.  Come on now!  How many people do you know that have had a buttermilk pie?!  Ask your guests ~ this can be your ice breaker!

Also, because the buttermilk and spice makes the house smell lusciously warm and inviting, your guests will think you labored all day for them!

Easy Buttermilk Pie Recipe

•  1.5 cups sugar
• 1/2 cup of biscuit mix (Bisquick)
• 1/4 – 1/2 teaspoon nutmeg + a dash for topping
• 1 cup buttermilk, room temp
• 5 tablespoons butter, melted
• 1 teaspoon pure vanilla
• 3 eggs, room temp

Preheat oven to 350°.  Butter or spray a pie dish with cooking spray.

Mix together all dry ingredients to incorporate spice, sugar and biscuit mix.  With the mixer on low, add eggs, buttermilk, melted butter and vanilla.  Blend together for about a minute.  Pour into pie dish and lightly sprinkle the top with a dash more of nutmeg.  ~Alternatively, you can pour filling into a pre-baked pie crust if you wish.

Bake for 45 minutes or until filling is set, golden browned and a toothpick inserted into the center comes out clean.  If you’re browning before you’re setting, cover the top loosely with aluminum foil and bake until set.  Remove from oven and let cool 10-20 minutes.  Serve warm or at room temp, dusted with powdered sugar & fresh berries.

 Cook Time: 45-50 mins

Servings: 8 slices / 1 pie

My very first FireflyTales.net GIVEAWAY is live, my fabulous readers!

One lucky ducky winner will get a set of 2 brightly colored POURfect mixing bowls.

Red, green, white, blue, or black!

Winner will get to pick the gorgeous color of their liking.

**Winner will be chosen randomly and announced on 6/17**

Entry form is available through 6/15 on my Facebook fan page under ‘Sweepstakes’…GOOD LUCK!

(and ‘LIKE’ us while you’re at it!)

**You can also click on the Facebook icon on the right hand menu bar to be re-directed to the fan page. …did I mention to ‘LIKE’ us on Facebook while you’re filling out the entry form?  😉

Sprinkling you all with some good luck dust (not that it increases your chances since it’s a random drawing, but it’s a cute visual isn’t it?).

~pw