Cuts of Meat Diagrams

For all of those primal meat lovers out there, behold the different "cuts" of meat...

My Grocery Shopping List

Dairy

String Cheese

Laughing Cow Cheese Wedges

Eggs

Heavy Whipping Cream

Cream Cheese

Sour Cream

Ricotta Cheese

Cheeses (Low Carb)

American

Blue

Brie

Caraway

Cheshire

Cheddar

Camembert

Edam

Feta

Fontina

Fondue

Colby

Gruyere

Goat

Limburger

Monterey Jack

Mozzarella, whole-milk

Muenster

Neufchatel

Parmesan

Port Du Salut

Provolone

Roquefort

Romano

Swiss

Tilsit

Meat

Pepperoni Slices

Bacon

Turkey, Chicken, or Pork Sausage

Ground Turkey

Ham Steaks

Pork Chops (Any Variety)

Pork Rump, Shank, or Butt Roast

Country Style Pork Ribs

Baby Back Pork Ribs

Beef Back Ribs

London Broil

Sirloin Steaks or Roast

Ribeye Steaks or Rib Roast

Top/Bottom Round Steak or Roast

Eye Round Steak or Roast

Rump Roast

Fillet Mignon

Whole Chicken

Chicken Wings

Chicken Thighs

Chicken Breast

Chicken Legs

Turkey Thighs

Ground Beef

Beef Brisket

Fish

Tilapia

Salmon

Sole

Flounder

Tuna

Monkfish

Bluefish

Bass

Carp

Catfish

Cod

Flounder

Grouper

Halibut

Haddock

Perch
Pike

Orange Roughy

Sablefish

Shad

Snapper

Trout

---Shellfish ---

Shrimp

Clams

Veggies

Lettuce

Celery

Cucumber

Cabbage

Onions

Peppers

Tomato

Grocery

Canned Tuna

Mayonnaise

Mustard; Yellow, Deli, Spicy

Heinz – Low-Carb - 1 Carb Ketchup

Horseradish (Fresh or Jarred)

Olive Oil – Cold Pressed

Red Wine Vinegar

Apple Cider Vinegar

White Wine Vinegar

Decaf Coffee

Hot Sauce

Splenda

Ken’s Northern Italian Dressing with Basil & Romano

Ken’s Balsamic Basil & Vinaigrette Dressing

Pork Rinds

Natural Peanut Butter – Smooth or Chunky (No Salt Added)

Splenda

Butter – No Salt Added Land O’ Lakes

Misc. Spices

Beverages

Waist Watchers Diet Soda (Aspartame Free & Caffeine Free)

Seltzer (Naturally Flavored, Low Sodium)

Ways to flavor your Olive Oil

fieldofroses1 has once again done it. She's posted several ways of how to Flavor your Olive Oil. Below you'll find her original post copied from LowCarbFriends.com. I urge you to join the message boards at LCF.com and thank fieldofroses1 for all the re recipes she has been providing the LC community. :)

Please BE CAREFUL when you're flavoring your olive oil, there is a great chance of spoilage when using fresh herbs, garlic and lemon since they contain water, if u decide to make any of the following recipes, follow them at your own discretion, and please do your own research and see what work best for you.

"It is a relatively simple process to make your own flavored olive oils. Following a recipe or using store-bought mixtures is convenient, but sometimes a meal can taste significantly better and wholly satisfying when prepared with your own fresh blends and ingredients. For example, most stir-fries are made with a tablespoon or two of olive oil. But rather than be simple and mundane, why not reach for your own prepared bottle of hot pepper or garlic flavored oil for an extra kick of flavor?

To begin, you need to first determine what type of mixtures you would like. Try to think of what herbs usually work well together, but feel free to get creative. A nice blend of savory herbs such as thyme and rosemary can also benefit from some peppercorns and a bay leaf or two, resulting in a fine, savory blend for roasting meats or beef stir-fries or sautées.

You will also need to determine whether you will be using fresh herbs or dry herbs. You'll receive a superior flavor from fresh herbs, but the potential for spoilage is greater after a few days time, while oils mixed with dry herbs can last far longer, but the flavor will be a touch weaker, unless using premium dried herbs.

For storage, you will want to find jars that can be sealed completely. Jars with rubber stoppers are better than metal lids and stoppers, as the metal can corrode over time or affect the taste of the oil."

FLAVORED OLIVE OIL

Achiote flavored oil
Ingredients:
1 cup Olive Oil
1/2 cup Annotto seeds -- crushed
1 Piquin Chile -- dried
1 Bay leaf

Directions:
Combine all ingredients in a non-reactive heavy saucepan, allow to steep for 40 minutes, stirring occasionally. Bring mixture to a low and gentle boil while stirring continuously.

Remove saucepan from heat and allow to cool thoroughly. Strain through a very fine sieve and pour the strained oil into a bottle and cap tightly.

This oil will remain up to 6 months if it is refrigerated and capped tightly. This is a MEDIUM HOT condiment. This oil is used both to color and to flavor dishes.

Use it in place of vegetable oil for South American recipes. Use only annatto (achiote) seeds that are bright-reddish in color; seeds that are brownish are old and have probably lost much of their flavor


Balsamic and Roasted garlic dipping Oil
Ingredients:
25 cloves garlic (unpeeled)
2 tablespoons olive oil, PLUS
1 cup olive oil (preferably extra-virgin)
1/2 cup balsamic vinegar
2 1/2 teaspoons minced fresh rosemary

Directions:
Preheat oven to 350°F. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.

Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping oil can be prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at room temperature and whisk before using.)


Basil Oil
Ingredients:
8 tablespoons basil leaves
2 1/2 cups virgin olive oil

Directions:
Pound basil with a pestle and mortar. Gradually blend with 1/4 cup oil, adding a little at a time. Mix with remaining oil and pour into a clean sterilized bottle or jar. Screw lid down tightly. Store for three weeks before using



Chilli Oil
Ingredients:
4 Thai peppers
1 cup olive oil

Directions:
In a medium bowl, combine 4 Thai or other very hot peppers with 1 cup of olive oil. Cover and let sit for a minimum of 48 hours. Pour through a fine-meshed sieve into a glass jar or bottle and cover


Chilli Oil II
Ingredients:
8 fresh hot chilies
1 fresh bay leaf
6 black peppercorns
2 1/2 cups virgin olive oil

Directions:
Add spices to oil in a clean, sterilized bottle or jar. Screw lid down tightly. Store for 3 weeks before using.



Chilli Oil III
Ingredients:
1 shallot -- minced
2 cloves garlic -- minced
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon red pepper flakes
1 1/2 teaspoon ground cumin
1 tablespoon fresh oregano
1/2 teaspoon coarse salt
1 1/2 cup olive oil

Directions:
Combine all ingredients in a heavy saucepan. Simmer over very low heat for about 10 minutes, or until flavors are extracted from ingredients. Be careful not to let spices burn. Store without straining, and strain as needed.




Chipotle pepper Oil
Ingredients:
2 dried chipotle peppers (available at Hispanic markets and some specialty foods shops)
1/2 cup peanut or vegetable oil

Directions:
Preheat oven to 300 degrees.

Wearing rubber gloves, remove seeds from peppers and reserve 1/4 teaspoon of seeds.

Crumble peppers into a 1-cup metal measure or very small metal bowl and add reserved seeds and oil.

Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour. Cool on a rack for 30 minutes.

Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Covered loosely and refrigerated at all times, flavored oil keeps for one month.

Spoon over roast chicken or grilled pork chops, or stir into salsa or gazpacho for a smoky, Southwestern flavor.


Cilantro Oil
Ingredients:
2 cups Packed cilantro leaves
1 cup Light tasting olive oil

Directions:
Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.

In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped. Store in the refrigerator for up to 2 weeks.


Five Flavor Oil
Ingredients:
1 1/3 cup Canola Oil or Corn Or Peanut Oil
1/2 cup Japanese Sesame Oil
3 large Scallions -- Cut Into Thick Green And White Rings
10 Coins Ginger -- Quarter-sized, Smashed
1 1/2 teaspoon Dried Red Chili Flakes
2 teaspoons Szechwan Peppercorns

Directions:
Combine all ingredients in a 1 - 1 1/2 quart heavy saucepan. Rest a deep-fry thermometer on the rim of the pot. Bring the mixture to a bubbly 225 F over moderate heat, stirring occasionally. Let simmer for 15 minutes; don't let the temperature rise. Put the pot aside and let stand until cool.

Strain the oil without pressing down on the solids. Store in an impeccably clean glass jar or plastic squeeze bottle at cool room temperature or in the refrigerator.

Note: A bit of cloudiness may develop in the bottom on the jar over time. Pay it no mind


Herb and Spice Oil
Ingredients:
4 cups mild olive, safflower, or grapeseed oil
1 cup packed rosemary, basil, sage, thyme, marjoram, oregano or tarragon (or a combination)
***OPTIONAL
1 small handful chopped garlic, dried chili peppers, cinnamon sticks, cardamom pods, coriander seeds, or peppercorns (or a combination)

Directions:
Place the oil and the herbs and spice in the insert of the slow cooker. Cook on low, uncovered, for 1 1/2 to 2 hours, and then turn the cooker off.

Allow the oil to cool for about 20 minutes, and then pour it through a strainer lined with cheesecloth or a clean paper towel or paper coffee filter into a metal bowl. When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.

The oil may cloud under refrigeration, but it will become clear again at room temperature.


Hot Pepper Oil
Ingredients:
1 small hot red chili pepper
1 habañero chili pepper
1 small jalapeño pepper
8 whole black pepper corns
1 cup canola oil

Directions:
Remove stems from peppers, cut in half and remove seeds. Pour 1 cup canola oil into 2-cup glass measuring cup and add the flavouring ingredients. Set the container on a pie plate in the centre of the oven. Heat at 300 degrees for 2 hours.

If possible, use a candy or digital thermometer to ensure the oil has reached the required temperature of 250 degrees. Remove to a rack and cool for 30 minutes.

Line a small strainer with a coffee filter. Saturate coffee filter with regular canola oil so that the flavoured oil is not absorbed and lost in the filter. Strain oil into a clean glass jar, cover and store in the refrigerator at all times. Use oil within a month

Lemon and Thyme flavored Oil
Ingredients:
2 lemons, Pared zest only
20 sprigs thyme
2 cloves garlic, peeled and halved
2 1/2 cups virgin olive oil

Directions:
Add zest, thyme, and garlic to oil in a clean sterilized bottle or jar. Screw lid down tightly. Store for three weeks before using.


Mild-Hot Pepper Oil
Ingredients:
2 tablespoons Szechwan peppercorns
1/2 cup salad oil
1/2 teaspoon each paprika and ground red pepper (cayenne)

Directions:
In a wide frying pan over medium-low heat, heat peppercorns, shaking pan occasionally, until fragrant (about 10 minutes). Cool. Coarsely grind with a mortar and pestle or crush with a rolling pin.

Heat salad oil until hot; pour over peppercorns, then stir in pa¬ prika and red pepper. Cool. Strain oil, discard¬ ing peppercorns. Store in a covered jar at room temperature.




Garlic Parm Dipping Oil
Ingredients:
1 cup olive oil
1/2 cup grated Parmesan cheese
1 1/2 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Directions:
In a small bowl, whisk all the ingredients until well combined. Spoon onto individual bread and butter plates and serve with thick slices of Italian bread for dunking


Spicy Thyme and Garlic Oil
Ingredients:
1 cup extra-virgin olive oil
1/2 teaspoon crushed red pepper
4 cloves garlic -- halved
2 bay leaves -- crumbled
1 thyme sprig -- (4-inch)

Directions:
Combine all ingredients in a small, heavy saucepan. Cook over medium-low heat, until thermometer registers 200 F. Reduce heat to low; cook 20 minutes (do not allow temperature to rise above 22O F). Cool to room temperature.

Strain oil mixture through a sieve into a bowl; discard solids. Store in the refrigerator


Italian Herb Infused Olive Oil
INGREDIENTS
• 6 leaves fresh basil
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 sprigs fresh oregano
• 1 1/2 cups extra virgin olive oil

DIRECTIONS
1. Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.


Far East Infused Olive Oil
INGREDIENTS
• 2 cups olive oil
• 2 whole star anise pods
• 3 whole cardamom pods
• 2 whole cloves
DIRECTIONS
1. In a medium glass mixing bowl combine oil, star anise, cardamom and cloves. Mix together and pour mixture into bottles, using a funnel. Cover tightly and store at room temperature.


Homemade chipotle peppers

(i love chipotles but noticed the brands I liked had sugar in them, since I use them alot, I found this recipe) u can use the peppers to flavor butter, olive oil and mayo, yummy.

A great way to preserve chipotle peppers and to enhance their flavor is to store them in adobo sauce. Making homemade chipotle peppers in adobo sauce is very easy and definitely superior to the canned adobo. You can also freeze or can the homemade chipotle adobo mixture when you're done to save it for up to a year.

Here is foolproof recipe for homemade chipotle peppers in adobo sauce.
Ingredients For Chipotle Peppers in Adobo Sauce
• 7 to 10 dried chipotle pepper chiles, de-stemmed and slit lengthwise
• 1/2 an onion, diced
• 1/3 cup apple cider vinegar
• 2 cloves garlic, minced
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1/4 teaspoon salt
• 3 cups water
Directions For Chipotle Peppers in Adobo Sauce Recipe
Combine all of the ingredients in a pan and simmer, covered, over low heat heat until the liquid is reduced to about a cup. This should take about an hour to an hour and a half. Once the chipotle peppers in adobo sauce has reduced you are ready to let it cool and then use or store it.
Notes About the Chipotle Peppers in Adobo Sauce Recipe
This adobo sauce recipe will keep for several weeks in the refrigerator in an airtight container, or you can freeze or can the chipotle peppers in adobo sauce for up to a year.

You can also can the Chipotle Peppers in Adobo when you're done to save them for up to a year.
Main Course Variations with Adobo Sauce
Adobo is sometimes called the Filipino national dish. Filipino adobo sauce doesn't have the chipotle peppers in it but here some variations of the classic Filipino adobo recipes with the chipotles added.

Flavor Your Mayo

fieldofroses1 has done it again over at the boards onLowCarbFriends.com. Ways to Flavor your Mayo (And she's provided some tips as well!)

Mayonnaise Tips and Hints
• Although electric mixers, blenders, and food processors make short work of homemade mayonnaise, a simple wire whip will also do the trick.

• When using olive oil, extra-virgin is usually too strong in flavor and will not hold together well. Use regular olive oil or half extra-virgin and half vegetable oil. Peanut, canola, and corn oils are good choices. Unrefined oils contain monoglycerides which will result in a mayonnaise that separates quickly.

• In general, the ratio is 1 egg yolk for 1/2 to 1 cup of oil, plus 1 tablespoon of acid per cup of sauce.

• If you are using vinegar instead of lemon juice, be sure it is a good quality vinegar, preferably white wine vinegar. This will give a more delicate flavor to the mayo.

• Whipping cream, evaporated (not condensed) milk, or hot water can be used to thin mayonnaise that is too thick.

• All ingredients need to be room temperature, so plan ahead by taking out the eggs at least thirty minutes before you need them.

• For a richer mayo, use only the egg yolks rather than the entire egg.

• To substitute pasteurized liquid whole eggs for fresh egg yolks, use 1/8 cup liquid pasteurized eggs for each egg yolk called for in the recipe. One whole egg equals 1/4 cup liquid.

• To fix curdled mayonnaise, beat one egg yolk separately. Add one drop at a time to curdled mayonnaise while beating constantly until mayo is once again smooth. Or, slowly drizzle in about 1 tablespoon boiling hot water. Add only enough to re-emulsify the mayo.

• You can brighten up the flavor of store-bought mayonnaise by adding good wine vinegar, lemon or lime juice.

• Avoid making mayo during wet, humid weather. High humidity and heat will weight it down and yield a greasy result.

• Freezing of mayonnaise is not recommended because it will separate. However, some cooks have successfully re-emulsified frozen mayo with a whirl of the blender.

• Unopened commercial mayonnaise can be stored on the shelf up to the expiration date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.

• Previously-frozen egg yolks will be thicker than fresh when thawed. Whisk in one tablespoon lemon juice per yolk and freeze overnight for a thick mayonnaise base.

• When using salt in a cooked mayonnaise, the salt should be added after the egg yolks have cooled to avoid curdling.

• Salt added to egg yolks in uncooked mayo will result in a thicker base. Cayenne and mustard powder also aid in separating the oil for proper emulsion.

• Coat fish filets with a thin layer of mayonnaise and top with your favorite spices. Bake as usual. You will end up with a nicely browned, flavorful coating that keeps the fish moist and tender. This method also works well for skinless chicken.

• Garlic mayonnaise is known as aioli. Any variety of herbs, spices or flavorings can be added to flavor mayonnaise. Mince your favorite fresh herbs and add to the mayo. Let sit in the refrigerator for an hour or so to let flavors blend. Try any green herb, garlic, onion, chile powder, curry powder, horseradish, citrus zest, pureed fruit, pesto, chutney, mustard, sun-dried tomatoes, anchovy paste or even crumbled bleu cheese.


1.5 of Mayo for following recipes.

Chipotle mayonnaise: Add one-fourth cup puréed canned chipotle chiles in adobo to the mayonnaise.


Saffron mayonnaise: Soak a pinch of saffron threads in 1 tablespoon of hot water for 15 minutes, then add to mayonnaise.

Tarragon-mustard mayonnaise: Add one-fourth cup finely minced fresh tarragon and one-fourth cup stone-ground mustard to the Mayo

Cilantro-lime mayonnaise: add lime juice and one-fourth cup finely minced fresh cilantro to mayo.

Cumin-caraway mayonnaise: Toast 1 tablespoon each of cumin seeds and caraway seeds in a small saucepan, then grind in a spice grinder. Add to the mayonnaise.

Garlic mayonnaise (aioli): Using a mortar and pestle, crush 4 garlic cloves with one-fourth teaspoon kosher salt and add to mayo.

Mustard-caper mayonnaise: add 3 tablespoons Dijon mustard, 2 tablespoons minced capers, 1 mashed anchovy and 1 tablespoon each minced fresh chervil, tarragon and parsley.

Wasabi mayonnaise: add 1 tablespoon fresh or prepared wasabi (Japanese horseradish).


Baconnaise: add crumbled bacon to the reciepe, 3-4 strips.


Hot sauce or chilli Oil Mayo- depending on how hot u like it, 1+Tb.


GREEN HERBED MAYONNAISE
1/4 tbsp. parsley, chopped
1/3 tbsp. chives
1 green onion
1/4 to 1/2 tsp. dill weed
2 tsp. lemon juice
1/2 c. mayonnaise
Whirl in food processor until finely chopped. Stir into 1/2 cup mayonnaise


DILL FLAVORED BLENDER MAYONNAISE
2 whole eggs
2 tbsp. lemon juice
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. sweetner
1 tbsp. dried dill
2 c. salad oil
Have all ingredients at room temperature. Combine eggs, lemon juice, spices and seasonings in blender. Cover and blend at low speed. Add oil in slow, steady stream.


GREEN CURRY MAYONNAISE
1 cup mayonnaise
2 tsp Thai green curry paste - (to 3)
1 tbl fresh lime juice
1/8 tsp Thai fish sauce
1 tbl chopped fresh cilantro or chives


NICOISE MAYONNAISE
1 cup mayonnaise
2 tsp anchovy paste
3 tbl finely-chopped Nicoise olives
2 tbl drained chopped capers
1 lrg garlic clove minced
2 tbl chopped fresh basil - (to 3)


Roasted Red Pepper Mayonnaise
1/2 cup mayonnaise, 1/4 cup finely chopped roasted red pepper, and 1 tablespoon chopped fresh parsley.


Lemon Mayonnaise
1/2 cup mayonnaise, 1-1/2 teaspoons fresh lemon juice, 1 teaspoon freshly grated lemon peel, and pinch ground black pepper.


Ginger-Sesame Mayonnaise
1/2 cup mayonnaise, 2 small green onions, finely chopped, 1 tablespoon chopped fresh cilantro, 1 teaspoon minced, peeled fresh ginger, and 1/4 teaspoon Asian sesame oil.


Chutney Mayonnaise
1/2 cup mayonnaise, 1/4 cup mango chutney, finely chopped, and 1 tablespoon chopped fresh cilantro.


Basil Mayonnaise
1/2 cup mayonnaise, 1/4 cup chopped fresh basil, and 1/8 teaspoon ground black pepper.


Chipotle Mayonnaise
1/2 cup mayonnaise, 1 finely chopped chipotle chile in adobo, 1 teaspoon adobo sauce, and 1/4 teaspoon ground cumin.


Pesto Mayonnaise
1/2 cup mayonnaise and 1 tablespoon plus 1 teaspoon pesto.


Horseradish Mayonnaise
1/2 cup mayonnaise, 1 tablespoon bottled white horseradish, and 1 teaspoon fresh lemon juice.


Pickled Jalapeno Mayonnaise
1/2 cup mayonnaise, 1/4 cup chopped fresh cilantro, and 1 to 2 pickled jalapenos, finely chopped.


DIJON MAYO: 1/2 cup mayonnaise 1 1/2 tbsp Dijon mustard and 2 tbsp chopped fresh dill.


CHIVE MAYO: 1/2 cup mayonnaise 1/3 cup fresh snipped chives, 2 small minced garlic cloves and ground black pepper, to taste.


HORSERADISH MAYO: 1/2 cup mayonnaise 3 tbsp prepared horseradish,1/2 tsp dried thyme and Salt and pepper, to taste.


HERB MAYO:1/2 cup mayonnaise 2 1/2 tbsp chopped herbs(try parsley, chives, dill, tarragon, oregano, thyme, basil).


DILL MAYO:1/2 cup mayonnaise 1/4 cup fresh chopped dill, 1 tbsp lemon juice, 1 tsp garlic, minced and Salt and pepper, to taste.


BLACK PEPPER MAYO: 1/2 cup mayonnaise 1 tsp freshly ground black pepper and 1 tsp lemon juice.


HONEY MUSTARD MAYO: 1/2 cup mayonnaise 1 tbsp lime juice, 1 tbsp SF honey and 1 tbsp Dijon mustard.


SUN DRIED TOMATO MAYO: 1/2 cup mayonnaise 1 small clove garlic, 1/4 cup chopped and well drained sun-dried tomatoes packed in oil. Process ingredients in food processor until smooth before adding to mayo.


Fresh Summer Herb Mayonnaise
Yield: about 3 cups
• 1/2 lb spinach leaves
• 2 Tbsp chopped shallots
• 1/4 cup watercress leaves (stems removed)
• 1/4 cup flat-leaf parsley
• 1 Tbsp tarragon leaves (or more to taste)
• 2 1/2 cups good quality mayonnaise
1. Toss the spinach and all the herbs into a spall pot of boiling water. Cook for just one minute. Dump them immediately into a colander and rinse under cold running to stop the cooking.
2. Pat them dry with a towel and transfer them to your food processor.
3. Pulse a few times until they are chopped very fine. You don’t want a slurry. (Alternatively, you can chop them very fine.)
4. In a medium bowl, add the mayonnaise and stir in the herbs until well blended. Refrigerate until ready to use.


Provençal Anchovy Mayonnaise
Yield: about 2 1/2 cups
• 2 cups good-quality mayonnaise
• 4-5 oil-packed anchovy fillets, finely chopped
• 1 large garlic clove, minced
• 2 hard-boiled egg yolks, pressed through a sieve or a ricer
• 1/4 cup flat-leaf parsley, minced
• 2 Tbsp capers, drained and minced
• 1 - 2 shakes of cayenne pepper (to taste)
1. In a medium bowl, mix all the ingredients.
2. Taste and adjust the seasoning, if necessary.


Goat cheese Sage mayo
• 4 ounces soft goat cheese
• 4 ounces prepared mayonnaise
• 1 tablespoon finely chopped fresh sage leaves
Mix together the goat cheese, mayonnaise, and sage in a small bowl. Season with salt and pepper, to taste.


Spicy Peanut Mayonnaise:
• 2 tablespoons reduced fat or regular mayonnaise
• 2 tablespoons finely chopped dry roasted peanuts
• 1 1/2 teaspoons minced fresh ginger
• 1 to 1 1/2 teaspoons chili-garlic paste
• 3/4 teaspoon reduced-sodium or regular soy sauce
• 3/4 teaspoon rice wine vinegar
• 1/2 teaspoon dark sesame oil
•
combine ingredients in medium bowl; mix well.

50+ Ways to Flavor Butter

I came across a post labeled "MY love Affair with Butter (50+ Wyas to Flavor)" by fieldofroses1 on the message board of LowCarbFriends.com. Without further ado, here are the butter recipes that fieldofroses1 so generously posted.


Herb Butters

The French create “compound butters”—seasoned with herbs, spices, wine, and other flavors—to quickly season meat, poultry, fish, and vegetables. They roll the butter into logs and cut of a slice to finish the dish. The butters work equally well as pasta sauces or bread spreads; and atop steaks and burgers.


Basil Butter, Dill Butter, Parsley Butter, Rosemary Butter, Sage Butter,
or Tarragon Butter
• 1 cup butter
• 1/4 cup chopped fresh basil, dill, parsley, rosemary, sage or tarragon
• 1 clove minced garlic (optional)
• 1/4 teaspoon salt
• Makes 1 cup


Butter à la Maître d’Hôtel
• 1/4 pound butter
• 1 teaspoon fresh lemon juice
• 1 tablespoon minced parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper


Chive Butter
• 1 cup butter
• 2 tablespoons fresh minced chives or more to taste
• Variation 1: Add 8 drops Worcestershire sauce or 1/8 teaspoon fresh-cracked pepper
• Variation 2: Make Lemon Chive Butter by adding 1/4 cup fresh lemon juice and 1 tablespoon grated lemon zest
• Makes 1 cup
This butter is delicious with vegetables. Use it to baste poultry and fish as well.


French Herbs
• 1 cup butter
• 2 tablespoons dry white wine
• 1 tablespoon finely chopped shallots
• 1/2 teaspoon finely chopped fresh garlic
• 2 teaspoons chopped fresh parsley
• 3/4 teaspoon chopped fresh thyme
• 1 tablespoon small capers (optional)
• Makes 1 cup


Garlic Butter
• 1/2 cup butter
• 4 cloves peeled, puréed garlic
• 2 tablespoons chopped parsley
• 2 tablespoons minced shallots (optional)
• 1 tablespoon fresh lemon juice
(optional)
• Salt to taste


Horseradish Butter
• 3/4 cup butter
• 2 tablespoons of bottled horseradish, drained
• 2 tablespoons minced fresh chives (optional)
• Makes 1 cup
Great on beef, ham, and pork sandwiches, canapés.


Italian Herbs
• 1/2 cup butter
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon salt
Use this butter to baste meats, poultry, fish and vegetables when grilling, or toss with hot cooked vegetables.


Mexican Herbs
• 1/2 cup butter
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon fresh lime juice
• 1/4 teaspoon salt
• Makes 1/2 cup


Nut Butters
Almond, Hazelnut or Walnut Butter
• 1/2 cup butter
• 1/2 cup chopped toasted almonds, hazelnuts or walnuts
• 1 teaspoon honey or 1/4 teaspoon lemon zest
• Makes 1 cup
To toast nuts: spread nuts in a pan or on a baking sheet in a 400°F oven for 10 minutes. Cool. Remove any skin from nuts and coarsely chop them.
Serve this butter with breakfast foods (breads, muffins, pancakes) and vegetables.


Spiced & Other Savory Butters

Anchovy or Sardine Butter
• 1 cup butter
• 1/2 cup mashed anchovies (or sardines) or 4 tablespoons anchovy paste
• 2 teaspoons fresh lemon juice
• Makes 1.5 cups


Cheese Butter
• 1/2 cup butter
• 1/4 cup grated parmesan or cheddar cheese or crumbled blue cheese
• 2 teaspoons sliced green onions (optional)
• Makes 3/4 cup


Chipotle Butter
• 1/2 cup unsalted butter
• 1-1/2 tablespoons minced seeded chipotle chilies (canned)
• 2 teaspoons fresh lime juice
• 1 teaspoon grated lime zest
• 1/4 teaspoon salt
•


Curry Butter
• 1/2 cup butter
• 1 teaspoon curry powder
• 1/8 teaspoon Paprika
• 1 dash freshly ground pepper
Great with chicken and vegetables.


Dijon Butter
• 1/2 cup butter
• 1/4 cup prepared mustard
• Makes 3/4 cup

Ginger Lime Butter
• 1/4 pound butter
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 2 tablespoons soy sauce
An Asian accent.


Olive Butter
• 1/4 cup butter
• 2 tablespoons finely chopped black olives
• 1/4 teaspoon fresh lemon juice


Roasted Red Pepper Butter
• 1/2 cup butter
• 1/4 cup mashed roasted red peppers (pimientos)
• 1/4 teaspoon salt
• 2 tablespoons capers or minced green onions (optional)


Sundried Tomato Butter
• 1/2 cup butter
• 3 tablespoons sun-dried tomatoes, finely chopped
• 1 teaspoon finely chopped garlic
• 1-1/2 tablespoons chopped fresh basil
• 1/4 teaspoon salt


Sweet Butters
Sweet butters are great on breakfast foods: toast, bagels, muffins, pancakes, waffles et al. They also are delicious on crackers or biscuits for snacks or tea.


Brandy Butter
• 1/2 cup butter
• 1/4 cup splenda
• 3 tablespoons brandy
• 1/2 teaspoon vanilla extract
• Makes 3/4 cup
First cream the butter until light and fluffy; then beat in the splenda a little at a time. When the mixture is very white and frothy, beat in the brandy and vanilla.


Chocolate Butter
• 1/2 cup unsalted butter
• 1 ounce unsweetened chocolate, melted and cooled
• 1/8 teaspoon salt
• 2 teaspoons vanilla
• 1 cup sweetner
• 2 tablespoons chopped nuts, optional
• Makes 1 cup


Cranberry Butter
• 1 cup butter
• 1/3 cup cranberries (fresh or frozen)
• 1/4 cup SF maple syrup
• 1 tablespoon orange zest (optional)
• Makes 1.5 cups
Great for pancakes and waffles.


Ginger Orange Butter
• 1/2 cup butter
• 1/2 cup orange marmalade, melted over low heat
• 1 tablespoon balsamic vinegar
• 1 tablespoon crystallized ginger, finely chopped


Honey Vanilla Butter
• 1/2 cup butter
• 1/2 cup SF honey
• 1/2 cup whipping cream
• 1 teaspoon vanilla
• Makes 1.5 cups
First cream the butter with the honey. Slowly add the whipping cream, beating constantly until the mixture is fluffy. Then add the vanilla.


Maple Butter
• 1 cup butter
• 1/2 cup SF maple syrup
A delight at breakfast.


Strawberry Butter
• 1/2 cup butter
• 1/2 cup puréed strawberries or 2 tablespoons of strawberry preserves (not jelly or jam)
• 1 tablespoon sweetner
• 1 teaspoon grated orange peel or 1
teaspoon fresh lime juice
• Makes 1 cup



Cajun butter recipe
Ingredients:
1/4 cup olive oil
1/2 cup unsalted butter -- softened
1 1/2 teaspoon parsley
2 teaspoons lemon juice
2 teaspoons Cajun pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder

Directions:
In food processor or mixer, combine all ingredients. Process until well blended, about 30 seconds. Scrape butter onto a large sheet of plastic wrap.

With rubber spatula, smooth butter into a cylinder shape about 1/2 inches in diameter. Roll up, twisting both ends to seal. Keep refrigerated. Can be frozen up to two months.

Keep in refrigerator or freezer. Serve with grilled meat, poultry, or fish. Also good for stir frying, sauteing vegetables, making sauces, or enriching soups.



Avocado butter recipe
Ingredients:
1 avocado, peeled, pitted, pureed
1 lime, juice of
1 pound butter, softened
1/2 teaspoon ground ginger
1 cup finely chopped walnuts or hazelnuts, toasted

Directions:
Blend avocado puree and lime juice. Beat with butter and ginger until blended. Cover and chill until firm.

Roll into small balls on waxed paper; easiest to use wooden butter paddles for forming butter balls. Roll in nuts. Chill again or freeze for longer storage.

Serve the avocado-butter balls with cocktail rye or crackers as part of an appetizer buffet.

Great for spreading on hot biscuits with country ham, with corn on the cob, steamed vegetables, baked potatoes, baked sweet potatoes; or set one butter ball in each half of a microwaved acorn squash.



Bacon butter recipe
Ingredients:
1 cup butter
1 teaspoon Oregano
1/4 teaspoon Black Pepper
8 strips crisp crumbled bacon
Directions:
Mix well. Use on: tomato halves, zucchini, green beans


Cranberry Sage Brown Butter


Serving Notes: This flavorful butter is equally good with or without dried cranberries. Serve it during the holidays on potatoes, vegetables or meats.

Ingredients

1 cup (2 sticks) unsalted butter, softened, divided
1/2 cup onion, finely diced
1 clove garlic, minced
2 tablespoons fresh sage, chopped
1 teaspoon sea salt
1 teaspoon pepper, freshly ground
1/4 cup dried cranberries, finely diced (optional)

Method

1. In a medium skillet, melt one stick of butter over moderate heat. When butter begins to foam, add onion and garlic and continue cooking until butter turns a nut brown color. Remove from heat and stir in sage, salt, and pepper; cool completely.

2. Place the remaining butter in a medium mixing bowl and, with an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.

3. Add the brown butter mixture and beat to incorporate, scraping down the sides. Stir in cranberries if desired.

4. Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.


Savory Tarragon Steak Butter
Ingredients
• ½ cup (1 stick) Butter, softened
• 1 Tablespoon Dijon-style mustard
• 1 Tablespoon Worcestershire sauce
• 2 teaspoons (3 or 4 cloves) garlic *blanched,and pressed or minced
• 1 Tablespoon fresh tarragon, minced
Directions
Cream butter in small bowl using a fork or electric mixer. Gradually blend in other ingredients. Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into thin rounds. Can be stored a couple days in the refrigerator or it can be frozen for several weeks. Allow 2 or 3 teaspoons per serving. Place by teaspoonful or sliced round on the top of hot broiled or grilled steak or on top a baked potato.
Yield: 8-12 servings.
*Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel - gives garlic a milder, smoother flavor.


Butter for chicken wings
Ingredients:
1 cup Softened Unsalted Butter
1 cup Chopped Fresh Basil
6 Cloves Garlic -- minced
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Cayenne Pepper

Directions:
In a medium bowl, cream together the butter, basil, garlic, pepper, onion powder, and cayenne.

With a rubber spatula, place the mixture widthwise down the middle of a 12x8 inch sheet of tinfoil or wax paper, leaving about an inch free at either end. Roll the foil or paper up lengthwise to create a little cylinder of butter. Seal the ends of the cylinder and freeze for at least 1 hour before using.

To use butter grill, bake or fry some chicken wings. Leave them plain or toss them with hot sauce in a bowl. Then slice a few slices of butter from the roll in your freezer and toss with the wings while they are still warm.


Peppermint butter recipe
Ingredients:
1/2 cup unsalted butter, softened
1 tablespoon confectioners' sugar
1/2 teaspoon peppermint extract

Directions:
Cream the butter and powdered sugar until smooth. Add the peppermint extract and blend well.
serves/makes .5 cup



Pizza butter
Ingredients:
1 1/2 cup butter softened
2 small cans tomato paste
2 tablespoons oregano
16 ounces shredded mozzarella cheese
16 ounces shredded cheddar cheese
1 teaspoon sweetner
1 dash of garlic powder
12 peperoni slices (optional)
salt and pepper to taste

Directions:
Mix all ingredients together.


Roasted red pepper butter
Ingredients:
1 small red pepper
1 tablespoon lemon juice
salt and pepper
1/2 cup butter, room temperature
dried basil
olive oil

Directions:
Cut the pepper in half and grill, turning regularly, until the skin is blackened. Remove from the heat and wrap in foil for 10 to 15 minutes; this helps to loosen skin. Remove the pepper from the foil and peel, remove the stalk and seeds and slice thinly. Place the pepper in the bowl of a food processor with the lemon juice and a pinch of salt and process to paste. Add the butter and remaining seasonings and mix thoroughly. For a smooth paste, blend in a little olive oil, a tsp. at a time, until the ingredients hold together. Butter blended with herbs or other flavoring is delicious. Simply spread on fresh crusty bread or as a garnish for grilled fish, meat, or vegetables.


Sardine Butter
Ingredients:
1/4 pound butter -- softened
2 tablespoons sardines -- mashed
dash fresh lemon juice
Directions:
Combine ingredients and mix until smooth.


Shallot butter
Ingredients:
1/4 pound butter -- softened
3 shallots -- finely chopped

Directions:
Combine ingredients and mix until smooth.


Herb Butter recipe
Ingredients:
1/8 teaspoon garlic powder
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh shallots
1 teaspoon minced fresh watercress
1 lemon, juice of
1 pound salted butter

Directions:
In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.


Mint Butter
Ingredients:
6 ounces unsalted butter
1 cup (loosely packed) fresh mint leaves
1 large clove garlic
OR
2 small ones, crushed and peeled
1/4 cup lemon juice
Salt
Directions:
Melt butter over low heat. When just melted, remove from heat and set aside to cool. Place mint leaves, garlic, lemon juice and a small pinch of salt into the bowl of a food processor with steel blade. Pulse until leaves and garlic are finely chopped. With motor running, slowly pour in butter in a thin stream, as if you were making mayonnaise. When all the butter is added the sauce is smooth, turn off machine, taste and adjust salt if necessary. Pulse to incorporate extra seasonings if you added them, then let sauce stand at least 10 minutes. Butter should start to solidify. Just before serving, turn on machine and whip until fluffy and smooth.

This can be made ahead, but is at its best when fresh.

Keeps up to a week in the refrigerator. Let stand at room temperature until softened, then whip briefly with a fork just before serving


Olive Butter
Ingredients:
1/4 cup butter
2 tablespoons chopped ripe olives
1/4 teaspoon fresh lemon juice

Directions:
Cream butter thoroughly. Add remaining ingredients and mix until well blended.


Onion Parm Butter
1/2 cup butter or margarine softened
2 tablespoons grated parmesan cheese
2 teaspoons sliced green onions

Directions:
Stir together all ingredients until well mixed.


Horseradish Butter
1/2 cup (1 stick) butter or margarine, softened
3 tablespoons Spicy Brown Mustard
1 tablespoon horseradish
Mix ingredients.


Chili Butter
1/2 cup (1 stick) butter or margarine, softened
2 tablespoons Cayenne Pepper Sauce
1 teaspoon chili powder
1 clove garlic, minced
MIx ingredients

Herb Butter
1/2 cup (1 stick) butter or margarine, softened
2 tablespoons snipped fresh chives
1 tablespoon Worcestershire Sauce
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt (optional)

Mix ingredients.


Garlic Butter
1/2 cup butter
4 cloves peeled, puréed garlic or 1 - 2 teaspoons garlic powder
2 tablespoons dried parsley
Makes incredible garlic bread!


Italian Herb Butter
1/2 cup butter
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic


Mexican Herb Butter
1/2 cup butter
2 teaspoons cilantro
2 teaspoons cumin
1 teaspoon fresh lime juice
Want a spicier version? Add 1 teaspoon chili powder


Curry Butter
1/2 cup butter
1 teaspoon curry powder
pinch granulated black pepper
This one is excellent with chicken and vegetables.


Sun Dried Tomato Butter


1/2 c. softened butter
1 minced clove garlic
1 1/2 tsp. lemon juice
2 tbsp. minced sun dried tomatoes, drained oil packed
1 small tomato, chopped, cored and seeded
1/4 c. chopped, fresh parsley

Combine butter, garlic, lemon juice, sun dried and
regular tomato and parsley together.
Shape butter into a log (about 1 inch round x 8 inches long) on
waxed paper. Wrap and chill. Slice and add to vegetables or
whatever you want.


Chile Butter

1 can (4 oz) diced green chilies
1 lb. butter, softened
sprinkle of garlic powder
1/4 c. fresh cilantro chopped or 2 T. dried cilantro
1 tsp. lime juice

Blend all ingredients well. Keeps well in frig. If freezing, use dried cilantro.

Makes 1 1/4 lbs.


Chipotle Lime Butter

1 cup salted real butter
2 1/2 tsps. lime juice
2 tbslp. chipotles in adobo sauce, pureed
2 tblsps. garlic mince

Process in a processor until smooth. Refrigerate and serve with mexican cornbread.


Lemony Dill Butter

1/3 cup butter softened
1 tablespoon Finely-chopped green onion
1/2 teaspoon Dried dill weed
Grated peel of 1/2 lemon
1/8 teaspoon White pepper


Smoked Tomato Butter
Posted by bebeblues

1 large vine ripened tomato
1 c. salted tomato juice
1/4 c. butter, room temperature
1 tbsp. cream, optional

Prepare grill or smoker according to instructions for smoking small
quantities. Smoke tomato (over indirect heat if using grill) until
somewhat darkened and shriveled. This can take anywhere from
20 minutes to an hour, depending on the method.

Or roast the tomato in the oven: Halve horizontally, place cut side
up in a baking pan and roasted at 450 for 20 minutes. The flavor
won't be as smoky, but it's still good.

Puree roasted tomato with tomato juice, and strain. Transfer to a
small saucepot over high heat, and bring to a boil. Reduce heat
and simmer for 10 minutes.

Just before serving, add butter, 1 tbsp. at a time. Don't boil, or the
butter will break down and separate. Whisk in cream and
serve immediately.

Makes about 1 cup.


Chili Jalapeno Butter

1 jalapeno, ribbed, seeded, finely chopped
1 tablespoon vegetable oil
1 teaspoon dark chili powder
4 ounces salted butter
1/2 lime, juiced

Sauté the jalapeno in the vegetable oil in a small pan over medium heat for 3-4 minutes. Add the chili powder and cook for one more minute. Add the butter and the lime juice. Remove from heat and skim off fat. Good served on cooked vegetables or chilled and used as a spread.

Serves/makes 4 oz.


Cumin Cilantro Butter

8 tablespoons unsalted butter -- softened
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.



Cajun Butter

2 tablespoons butter
1/4 teaspoon chili powder
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon ground red cayenne pepper
1/8 teaspoon garlic powder
1 teaspoon cornstarch (or arrowroot)
1/4 cup chicken broth

Stir together butter and spices. Cook 1 minute (med heat). Stir in cornstarch & chicken broth. Cook until bubbly. Serve warm over cooked corn on the cob or other vegetables.



Cheddar Butter Spread

/2 cup butter, softened
1 cup shredded Cheddar cheese
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt

Combine all ingredients. Serve with warm bread.


Citrus Herb Butter

1/2 lemon (juice of)
1/2 orange (juice of)
1/2 lime (juice of)
1 pound salted butter
1 tablespoon dried tarragon leaves
1 tablespoon dried basil leaves
1 pinch freshly ground black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)

In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Add salt and sugar to taste. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.



Cranberry Butter

1/3 cup fresh or frozen cranberries
1/4 cup SF maple syrup
1 cup unsalted and softened butter

Mix cranberries and maple syrup with softened butter. Be sure not to over-mix or butter will turn pink. Place half the mixture in the butter crock and serve. Refrigerate remaining portion until ready to use. Scrumptious spread for warm waffles and pancakes.


Grill Butter

1 cup butter
3 tablespoons Onion Flakes or powder
2 teaspoons Barbecue Spice

Mix well.
Use on: Steak (spoon over steak just before serving), zucchini, asparagus.


Orange Butter

1/2 cup softened butter
1 tablespoon orange juice
1 teaspoon grated orange peel

Combine butter, orange juice and orange peel; blend well. Serve with muffins or quick bread.


Parsley Butter

1/2 cup butter, softened
3 cloves garlic, minced, optional
1/4 cup minced fresh parsley

Cream butter until light and fluffy. Blend in garlic and parsley. Spoon mixture into a butter crock, or shape as desired. Chill until ready to serve.

Shallot Thyme Butter

1/2 cup butter, room temperature
2/3 cup chopped shallots
2 tablespoons chopped fresh thyme
or
2 teaspoons dried thyme

Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool.

Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper.


Spicy Butter

1/2 cup butter
4 drops hot pepper sauce -- or as desired

Cream butter thoroughly. Blend in hot pepper sauce.


Tarragon Butter

1/4 pound butter
1 1/2 teaspoon tarragon leaves

Crush the dry tarragon to a powder. Combine ingredients and mix until smooth and blended.

Horseradish Chive Butter

3/4 cup unsalted butter, softened
2 tablespoons drained bottled horseradish
2 tablespoons minced fresh chives

In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper, to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with grilled meat.



Mustard Butter

1 cup butter
1 tablespoon Dry Mustard

Mix well. Use on: Ham, pork, cauliflower, broiled salmon and seafood, lentils, lima beans, hard cooked eggs, greens, sandwiches



Lemon Chive Butter

1 cup butter -- melted
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1/3 cup fresh chives -- chopped
salt and pepper -- to taste

In a medium bowl, stir together all ingredients and season to taste with salt and pepper. Great on fish.



Garlic Black Pepper Butter

2 cloves garlic, crushed
1 teaspoon vegetable oil
1 teaspoon fresh black pepper, cracked
4 ounces salted butter

In a small sauté pan over medium heat, sauté the garlic and oil for 3-4, or until the garlic is soft and golden brown. Add the fresh cracked black pepper. Reduce heat to low. Add the butter and cook until melted, being careful to now allow the butter to boil. Remove from heat and skim off the salt and butterfat.

Can be used as a butter dip for seafoods, or chill and use as a spread on breads, or steaks etc.



Garlic Butter

1/2 cup butter
1 tablespoon olive oil
3 cloves garlic, chopped fine
1 teaspoon onion powder
1 green onion, chopped fine
1 tablespoon grated Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon parsley
pinch garlic salt (optional)

Let butter soften at room temp in small mixing bowl. Add all other ingredients. Use fork to mash butter and thoroughly mix. Spread garlic butter liberally on sliced Baguette or bread. Put in toaster oven or reg oven, broil 1-2 minutes until lightly browned.




Zippy Lemon Butter

1/2 cup butter
1 tablespoon lemon juice
1 dash Tabasco Sauce

Combine all ingredients and cook over low heat until butter melts. Use on seafood, fish, corn on the cob, etc.



Tomato Basil Butter

3 tablespoons sun-dried tomatoes -- finely chopped
1 teaspoon finely chopped garlic
1 1/2 tablespoon chopped fresh basil
1/4 teaspoon salt

Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.


Tomato and Green Peppercorn Butter

1 1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1 clove garlic
2 oil-packed dried tomatoes, drained
2 teaspoons bottled green peppercorns, drained
6 tablespoons butter at room temperature
2 teaspoons lemon juice

Combine rosemary, salt and garlic in container of small or large food processor. Pulse to chop. Add tomatoes and peppercorns; pulse to chop. Add butter and lemon juice; pulse to mix.
Spoon out onto plastic wrap; roll into a log. Wrap tightly; chill at least 30 minutes or freeze until serving.


Rosemary Chive Butter:
1/2 cup butter
2 teaspoons rosemary, finely chopped
1/4 cup chives
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon lemon zest

Mix all ingredients together.
Roasted Garlic and Cilantro Butter:
1/2 cup (1 stick) butter
2 tablespoons olive oil
2 tablespoons minced cilantro
1/4 very finely minced roasted garlic
1/3 cup minced roasted red pepper


Horseradish and Dijon Butter:
1/2 cup (1 stick) butter
2 tablespoons Dijon mustard
2 teaspoons white horseradish



Lemon and Herb Butter:
1/2 cup (1 stick) butter
1 tablespoon lemon zest, finely minced
1/4 cup fresh parsley, finely minced
1 teaspoon each, basil and oregano


Garlic and Dill Butter:
1/2 cup (1 stick) butter
1/2 cup cream cheese
1 garlic clove, finely minced
1 tablespoon fresh parsley, finely minced
2 tablespoons fresh dill, finely minced


Lemon-Anchovy Butter:
2 teaspoons anchovy paste
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 stick butter
Serve on seafood.


Lemon Pepper Butter:
1 teaspoon pepper
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 stick butter
Serve on steak, fish, chicken or shrimp.


Mediterranean Butter:
3 tablespoons minced pitted Kalamata olives
1 garlic clove, minced
2 tablespoons basil olive oil
1 stick butter


Pesto Butter:
1 stick butter
2 tablespoons pesto( adjust amount to taste)

Serve on chicken breasts, baked potatoes, steamed vegetables or pasta.


Sesame Butter:
1 stick butter
1 tablespoon minced fresh ginger
1 teaspoon grated lime rind
1 teaspoon dark sesame oil

Serve on shrimp, sweet potatoes, or grilled chicken.



Sour Cream Scallion Butter

1/2 cup butter, softened (1 stick)
2 teaspoons roasted garlic
1/2 teaspoon minced fresh garlic
2 tablespoons sour cream
Scant 1/4 teaspoon chili powder
Pinch chipotle chili powder, optional
1/2 teaspoon kosher salt
1 small green onion, thinly sliced
2 tablespoons minced fresh cilantro

Combine the butter, roasted garlic and fresh garlic in a small bowl and whip with an electric mixer until creamy. Add the sour cream, chili powders and salt, and whip at high speed until very fluffy. Add the green onion and cilantro and whip again until well mixed and fluffy.

Refrigerate until ready to serve. Bring to room temperature before serving.

NOTE: To roast a whole head of garlic, peel away the excess papery skin and cut a thin slice off the top to expose some of the cloves. Drizzle top with 1 teaspoon olive oil. Wrap in foil and bake at 375 degrees F for about 45 minutes, or until soft. Cool.


Shrimp Butter

1 can tiny shrimp
1/2 cup (1 stick) butter or margarine
8 ounces Philadelphia cream cheese
1 teaspoon lemon juice
1 small onion
1 stalk celery, chopped

Drain shrimp, chop celery and onion. Soften butter and cream cheese (room temperature). Whip butter and cream cheese. Add onion and celery. Add lemon juice and mix; add shrimp. Mix all ingredients well. Refrigerate for 2 hours (plus).

Let stand to soften before serving

Update

As you may see here, I've decided to stop posting my food logs in the blog. I find it unnecessary as all I'm doing is copying and pasting it in from fitday.com (which also tends to mess up some of the formatting, making some aspepects difficult to see or differentiate.) If you want to see my daily food log, head over to the link in the right hand column over here labeled "My Daily Food Log" (What an original title, eh?). Over here in the blog I'll be focusing on some more substantial items as I come across them, such as nformative articles and everyone's favorite...recipes.

This Morning's Weigh-In: 179.4

I'm still recovering from Superbowl, where I shot up from 176/177 lbs to 182! I'm not sure how this happened (well, yeah I am...) I really didn't eat too many carbs other than celery sticks and peppers in low carb dip. However, I did eat a mass of sheer volume of food. I had a ton of veggies with the dip and a large amount of chicken wings among other things. It's interesting to note that the only other time I see an increase in weight this dramatic, i.e. 5-7 gain in a day, is when I devour a good portion (for me that means almost the whole thing) of a large pizza. A pizza is carb laden too, which has me puzzled onto how just plain old chicken wings broiled with hot sauce (no breading), sausage, cheeseburger pie and celery with dip could do this. Although I did feel like I ate 5 lbs. of food Sunday night, heh heh heh.

Food Log for 01/29/09

(Jan 29, 2009)

Food Name	Amount	Unit	Cals	Carb	Fat	Prot
		Total	2,181	21.0	177.8	132.0
Egg, whole, fried	3	extra large	296	1.4	22.9	21.2
Chicken, thigh, skin eaten	6.42	oz, with bone, raw (yield after cooking, bone removed)	236	0.0	14.8	23.9
Cream, heavy, fluid	0.5	fl oz	51	0.4	5.5	0.3
Beachgirl's Cheesecake - 1/12 piece	1	piece (1/12 of 9" dia)	315	4.6	29.4	8.9
Pork roast, shoulder, cooked	4.4	oz	363	0.0	26.6	28.9
Peanut Butter Pie - LC -1/8 Pie	1	serving	375	9.3	36.8	13.1
Bacon, cooked	2	thick slice (yield after cooking)	130	0.3	10.0	8.9
Cheese, Mozzarella	1	oz	86	1.1	5.7	7.4
Cheese, Cheddar or American type	1	oz	102	1.4	8.0	5.9
Pepperoni	0.3	cup, sliced	143	1.2	12.3	6.2
Cheese, Mozzarella	1	oz	86	1.1	5.7	7.4
		Total	2,181	21.0	177.8	132.0

01/30/09 Morning Weigh-In: 177.4

Seemed to have gone up about a pound although the carb levels stayed the same as yesterday. I wonder if it's sodium from the pepperoni and peanut butter pie, or maybe the cheese did it. As the day before I had cheese and dropped a lb. or so and I actually had added salt to my pork shoulder roast when I was eating it. I'm pondering maybe no cheese today and seeing how that affects the scale.