he Blackberry Mustard or Lemon-Herb Butter on top of the ham
Instructions.
Take the butter out of the fridge and bring to room temperature.
Start with the herb butter. Mix all ingredients thoroughly in a small bowl and let sit until it's time to serve.
Season the chicken with salt and pepper. Fry in butter or oil on medium heat until the filets are cooked through, and register 165 degrees (75\u00b0 Celsius) with a meat thermometer. Lower the temperature towards the end to avoid dry chicken filets.
Serve the chicken on a bed of leafy greens and place a generous amount of herb butter on top.
Herb Butter.
Combine in a small bowl, softened butter with 1 tbsp each
For mustard butter- stir together all ingredients with
afe glass bowl, combine the butter and broth. Heat until hot
Combine marinade ingredients in a flat shallow dish.
Cover and marinate in the refrigerator for 8 hours or overnight, turning the meat occasionally.
Allow the meat to stand for one hour at room temperature.
Broil/grill 5- 10\" mins per side, depending on your preference for doneness.
Spread the soft herb butter over the meat and slice across the grain.
mix together softened butter, sage, thyme and
1. Remove the turkey from the refrigerator 1 hour
and rosemary.
Rinse the turkey inside and out under cold
Cover; chill.).
For turkey:
Mix butter and herbs in small
bout 15 minutes.
For Herb Butter: Blend all ingredients in small
.
Make the herb butter, mix herbs and butter together to form
pper.
If not stuffing turkey, place rosemary and sage sprigs
For butter, mix all ingredients in a
Preheat oven to 425.
Combine butter and herbs; reserve 2 tsp.
Carefully separate skin from chicken leaving skin attached.
Spread remaining herb butter over meat under skin of chicken- smooth skin over butter Rub the reserved herb butter over skin of chicken.
Place chicken in roasting pan and bake for 35-40 minutes until chicken is no longer pink near the bone and juices run clear.
Make sure butter is sufficiently warm enough to spread.
Blend herbs into butter, mixing well.
Season to taste with salt and pepper.
Chill in sealed container.
Note: herb butter will keep for up to 1 week in refrigerator.
Note: To reduce calories and fat, fat-free margarine also works well in this recipe, but do not let the fat-free margarine sit out to warm.
Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible.
Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.
Add 2 oz of the herb butter and saute until golden brown
Mix over stove until blended.
Pour over turkey breast.
Put in a 325\u00b0 oven and cook for approximately 1 hour and 10 minutes.
Put tinfoil over breast when cooking.
ot medallions with slices of butter, if they are not hot