Shrimp and Scallop Scampi
Happy New Year! We survived 2017 and now get to start fresh in 2018! Hope this year is great for each and every one of you! I was in a transitional period the last part of the year so I had to put some…
Author: Aaron Oliver
Cauliflower and Broccoli Gratin
My Cauliflower and Broccoli Gratin was inspired by a dinner that I attended a few months ago here in Chicago. They had this as a side option, and we all know you can’t go wrong with creamy, cheesy vegetables. One bite, and I immediately fell in love! This…
Garlic Mashed Potatoes
I had a few left over ingredients from my Cauliflower and Broccoli Gratin, so I decided to incorporate them with my homemade Garlic Mashed Potatoes. The heavy cream and butter provided a richness to the dish to balance out the garlicky flavor in the potatoes. Of course you can never go wrong with something made from scratch. With 5 simple ingredients, you are all set to make this a weekly side dish that your family will love. In the words of Ina Garten, How easy is that?
Vegetarian Spaghetti
Since Meatless Monday is a huge thing now, I’ve decided to throw my hat into the ring and make a Vegetarian Spaghetti! It is packed with hearty vegetables and a nice sauce so you don’t even miss the meat at all! .
Orange Ginger Glazed Pork Tenderloin
I love when recipe ideas suddenly pop in my head! I wanted to step out of my comfort zone and try something new, and since I had never tried making a dinner-worthy tenderloin I went for it. Thankfully, the tenderloin was on sale at the…
Churro Cheesecake Bars
Hope everyone had a wonderful Cinco De Mayo! Unfortunately, I had to work so there were no margaritas for me (womp womp), but I did make a wonderful dessert that definitely can be enjoyed not just on Cinco De Mayo, but all 365 days of the year! My Churro Cheesecake Bars have a nice, cinnamon cheesecake filling, packed between a flavorful, churro like pastry, and boy was it a fiesta in my mouth! Making it was an absolute breeze, and required only 6 simple ingredients.
Parmesan Creamed Spinach
I’ll be the first to tell you that I used to not be the biggest fan of spinach. I believed that is was one of those leafy greens that belonged on a salad, and that was about it. In saying all of that, one of my…
Sweet Roll Compound Butter
We all know you can’t have something savory without something sweet, so I whipped up what I’d like to call Sweet Roll Compound Butter. It’s a quick recipe that goes great when you are craving something to satisfy that sweet tooth! This butter goes great…
Garden Pepper Compound Butter
I wanted to incorporate some vegetables from the Garden to give a healthier feel to one of the compound butters. I used peppers, garlic and scallions for that added fresh taste when you melt it over a piece of chicken, a baked potato, or some grilled corn on the cob.
Garden Pepper Compound Butter
Give any meal a boost with this herb and pepper infused butter
- 16 tbsp Butter (Unsalted (Room Temperature))
- 1 slice Roasted Red Pepper (Minced)
- 1 tsp Fresh Thyme
- 1 tsp Fresh Italian Parsley
- 1 tsp Minced Garlic
- 1 tsp Green Onion (Scallions) (Minced)
- 1 pinch Sea Salt (to taste)
- Add all ingredients to a large glass or steel mixing bowl. Fold ingredients until well incorporated. An electric mixer works best, but I used a silicone spatula with effective results.
- Place a medium-size piece of plastic wrap onto a clean, flat surface. Using silicone spatulas, spoon the butter mixture out of the bowl and onto the center of the plastic wrap.
- Form the butter into a log shape by pulling the plastic wrap over the butter and gently rolling the mixture until it resembles a log. Twist both ends to seal it, and immediately place in the refrigerator until ready to use.
Mustard Dill Compound Butter
Compound Butter is such a wonderful thing to make, because there are absolutely NO rules to making it! You can be as creative as you want and always yield delicious results! Besides, it never hurt to add some “umph” to your weeknight meals. I was…