LEMON BUTTER HERB PASTA
A quick, delicious, and light-tasting sauce with a zesty lemon flavor! You can easily add chicken, shrimp, or your favorite veggies to personalize this basic sauce. Serve with Parmesan cheese.
Provided by Elizabeth Sanford
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
- Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 28.3 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 83.8 mg, Sugar 1.5 g
LEMON BUTTER
Steps:
- Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.
LEMON-HERB COMPOUND BUTTER
Provided by Geoffrey Zakarian
Categories condiment
Time 5m
Yield about 1/3 cup
Number Of Ingredients 8
Steps:
- In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.
HERB BUTTER
Steps:
- Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
LEMON-HERB BUTTER-BASTED CHICKEN
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- In a small pan over medium heat, melt butter. Stir in sauce mix and lemon juice. Cook 1 minute. Remove from heat; set aside.
- Rinse chicken with cold water and pat dry. Season with garlic salt and lemon pepper, to taste.
- ON THE GRILL: Grill chicken on preheated, oiled grill for about 6 to 8 minutes per side, or until done, basting every few minutes.
- INDOOR: Preheat broiler. Prepare chicken and basting sauce as directed. Place chicken on foil lined baking sheet or broiler pan. Broil chicken for about 15 minutes per side basting with butter sauce every 5 minutes.
HERBED COMPOUND BUTTER
A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams
FRESH HERB BUTTER
I love impressing dinner guests with flavored butter. I mix up a big batch and then freeze it so when company comes, this special spread is ready to go. Cut them in different shapes for a little fun. -Pam Duncan, Summers, Arkansas
Provided by Taste of Home
Time 25m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm., Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.
Nutrition Facts : Calories 68 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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- Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.
- Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.
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