Herbed Butter

I absolutely love growing my own herbs, both in the garden and inside on my kitchen windowsill. There is nothing that brings out flavor in your recipes than freshly chopped basil, thyme, rosemary, etc....

Incorporating fresh herbs into butter is a delicious way to bring out savory tastes in your grilling or steamed recipes. Just pick your favorite flavor - then follow the easy guide below!

Ingredients:
½ pound unsalted stick butter, softened - NOT melted!!
5 T. chopped fresh herbs of your choice (rosemary, dill, mustard seed, parsley, chives, mint, basil, etc.)
1 t. lemon juice and/or 1 t. grated lemon zest
salt and pepper to taste
1 t. dry mustard or ground cumin

Directions:

Cream the butter with a mixer, add remaining ingredients and combine until smooth.

Shape into a block, or smaller segments. Chill or freeze for use up to six months

Great for adding to fresh fish, steamed or grilled vegetables, potatoes or pasta! Try it with french bread, or on a light sandwich like tomato and cucumber. Let your taste be your guide.

Do you have a favorite? Let us know in the comments below!

Basil and Roasted Red Pepper Dip

Getting kids to eat their vegetables can be trying - what mom doesn't know that? What if I told you there is a dip you can make for mini carrots, cucumber slices and broccoli that actually has even MORE vegetables in it? And what if I claimed that this Basil and Roasted Red Pepper Dip would delight children and make your evening struggles that much easier?

OK - no more questions. The anticipation must be killing you.... Let's get down to the recipe!

Ingredients:

8 oz. cream cheese block (softened)
2 roasted red peppers (you can make your own, or buy them canned at the store)
2 cloves chopped garlic
1 T balsamic vinegar
1/4 t. cayenne pepper or 2 dashes mild Tabasco sauce
1/4 t. salt
3 T. fresh chopped basil

Directions:

Place everything in a blender or food processor and blend well.

The dip will keep up to a week in the refrigerator. Serve with fresh vegetables, crackers or slices of french bread.

*NOTE: To make your own roasted red peppers, core and slice peppers, place skin-side up on a broiling pan and brush with olive oil. Broil (watching carefully) for about 3-5 minutes and then turn over, and complete broiling for about 2 minutes.