Herb Butter Recipe

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Herb Butter Recipe: Elevate your butter experience with fresh herbs!

Herb Butter

Butter alone is marvelous, but add some fresh herbs to it and you’ve crossed over into swoon-worthy territory. Herb butter, also known as compound butter, is a simple way to elevate your food by adding an unexpected flavor explosion to meats, veggies, bread, fruits…anything that would benefit from a delightful smear of butter. I like to use an herb butter for grilled corn on the cob!

Herb Butter

For this simple recipe, I just combined softened butter with fresh oregano. You can use more than one herb, but oregano was all I happened to have on hand. Equally amazing would be thyme, rosemary, dill, basil, parsley, chives…you get the idea. You’re only limited by your imagination.

I added a stick of softened butter (room temperature) to a bowl and stirred it up just a bit by hand. Feel free to use your hand mixer, or stand mixer if you’re doubling the recipe. Once the butter has been lightly stirred, add in your chopped herbs and stir to combine. If using salted butter, you probably won’t want to add any salt. However, if using unsalted butter, add pinch of sea salt.

Herb Butter

Serve immediately or prepare butter for a stay in the fridge or freezer. If storing, put herb butter on a large piece of plastic wrap and shape it into a disc. Cover the disc tightly with the plastic wrap to seal it. Store in the fridge for up 7 days or in the freezer up to 2 months.

Herb Butter

Herb Butter Recipe
 
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Total time
 
Herb Butter Recipe
Author:
Ingredients
  • 1 stick unsalted butter, softened at room temperature
  • ¼ cup fresh oregano, chopped (or any herb or combination of herbs, such as thyme, rosemary, dill, basil, chives)
  • Pinch of sea salt
Instructions
  1. Add a stick of softened butter (room temperature) to a bowl and beat lightly by hand.

  2. Once the butter has been stirred, add in your chopped herbs and stir to combine.

  3. If using salted butter, you probably won't want to add any salt. However, if using unsalted butter, add pinch of sea salt.

  4. Serve immediately or prepare butter for a stay in the fridge or freezer. If storing, put herb butter on a large piece of plastic wrap and shape it into a disc. Cover the disc tightly with the plastic wrap to seal it. Store in the fridge for up 7 days or in the freezer up to 2 months.

 

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Cherry Chocolate Chip Blondie Bars (Gluten-Free)

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These Cherry Chocolate Chip Blondie Bars are amazingly easy and delicious!

Cherry Chocolate Chip Blondie BarsNote: This post contains Amazon affiliate links.

You can use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, as I did here, or use conventional all-purpose flour. Same deliciousness, either way!

If you’re like me, you’re seeing cherries everywhere right now. I picked up these gorgeous Bing cherries at the market and immediately began thinking about how to use them. Not too long ago, I came across Averie’s cherry blondie recipe and decided to try it with these Bing cherries. With just a few tweaks, and using gluten-free flour, it was a success! Her base recipe is the perfect vehicle for these lovely Bing cherries. Thanks, Averie!

Bing Cherries

And, of course, you’ll need chocolate chips to go with the cherries.

Bing Cherries Chocolate Chips

Make sure you pit the cherries first. It can be messy, so take care to wear an apron and clean up any cherry juice immediately. That stuff will stain! You’ll need just a cup of pitted cherries, so it really won’t take long to pit that amount. I rough chopped the cherries after I pitted them, leaving large chunks. I find this works better in this type of recipe.

Putting the recipe together is easy. It’s one bowl, no mixer – hooray! Melt butter, stir in sugar, egg, vanilla, cinnamon, salt, and flour. Lightly fold in chocolate chips and cherries, pour into baking dish and bake.

Cherry Chocolate Chip Bars

The hardest part is waiting for the blondie bars to cool. You really must do this. If you try to cut before cooling, you won’t get a lovely bar. It will still be yummy, but the cooling process will help “set” the whole thing.

 

Cherry Chocolate Chip Blondie Bars

These bars are crazy-good and I may need to make another batch – they were gobbled up quickly!

Cherry Chocolate Chip Blondie Bars

The next day, I warmed one up in the microwave and then added a scoop of vanilla ice cream. Now that’s how to consume these beauties!

Cherry Chocolate Chip Blondie Bars

Let me know how your batch turns out!

Note: This post contains Amazon affiliate links.

Cherry Chocolate Chip Blondie Bars (Gluten-Free)
 
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Cherry Chocolate Chip Blondie Bars (Gluten-Free) (Adapted from Averie Cook's recipe)
Author:
Serves: 9
Ingredients
  • 1 cup cherries, pitted and cut into large chunks
  • ¾ cup semi-sweet chocolate chips
  • ½ cup (1 stick) butter, melted (if using salted butter, omit adding salt later in recipe)
  • 1 cup (packed) light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup Bob's Red Mill gluten-free 1-to-1 baking flour
  • ¼ teaspoon salt (add only if you used unsalted butter)
Instructions
  1. Preheat oven to 350F.

  2. Line an 8x8 inch pan with parchment paper, and butter it well. Set aside.

  3. Pit cherries and rough-chop into large chunks. Set aside

  4. Use microwave to melt butter in medium-sized bowl.

  5. Add in brown sugar and stir to combine.

  6. Add egg and vanilla; stir to combine.

  7. Add in flour, cinnamon, and salt; stir to combine. Avoid over-mixing, otherwise you'll get tough blondies.

  8. Gently fold in cherries and chocolate chips.

  9. Pour batter into pan and smooth out evenly.

  10. Bake for 25-30 minutes or until edges begin to pull away from pan.

  11. Remove from oven and let cool for at least an hour before slicing and serving.

  12. Blondies will keep at room temperature for a few days (covered and sealed), and up to a week in the refrigerator (covered and sealed).

Cherry Chocolate Chip Blondie Bars Gluten-Free
Cherry Chocolate Chip Blondie Bars Gluten-Free

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Marinated Pineapple Cilantro Chicken Kabobs

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Marinated Pineapple Cilantro Chicken Kabobs are a tasty and healthy way to grill some meat and veggies with a side of fruit!

Note: This post contains affiliate links for products on Amazon.

Pineapple Chicken Kabobs

With my simple marinade, you can spice up the chicken in about an hour (longer is great, but not required) and have it on the grill, sizzling away.

Pineapple Chicken Kabobs

Here’s how I put it together. To make the marinade, add soy sauce, pineapple juice, garlic (clove or powder) olive oil, and a handful of fresh cilantro to a blender and blend until combined. Pour 3/4 of the marinade in a glass bowl and add skinless chicken breasts that have been cut in to chunks. Cover bowl tightly and refrigerate for at least an hour. Longer is better for more intense flavor, but not required. You’ll still have a tasty infusion.

Pineapple Chicken Kabobs

The remaining marinade is for the veggies and pineapple. Use a combination of colorful peppers (green, yellow, orange, red) and cut them into chunks large enough to fit on skewers. Do the same with a red or white onion. Toss them in a bowl with some large chunks of pineapple and drizzle with remaining marinade. Lightly toss, cover and refrigerate until ready to skewer.

Years ago someone gave us a set of stainless steel BBQ skewers, which may possibly be one of the best gifts ever, especially if you grill kabobs! If you want some easy to use, easy to clean, flameproof skewers, consider grabbing a set.

Stainless Steel BBQ SkewersStainless Steel BBQ Skewers

Once you have everything skewered, put the kabobs on the grill. I like to line a grill pan with foil and set the skewers on that before placing on the grill. I do this because the oil from the kabobs tends to flare up if placed directly on the grill. I like to be safe!

Make sure you periodically turn your kabobs so you get a lovely char on all sides, like so:

Marinated Chicken Kabobs

Garnish with fresh cilantro and serve!

Pineapple Chicken KabobsNote: This post contains affiliate links for products on Amazon.

Marinated Pineapple Cilantro Chicken Kabobs
 
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Marinated Pineapple Cilantro Chicken Kabobs
Author:
Serves: 2-4 servings
Ingredients
  • 3 large boneless, skinless chicken breasts, cut into large chunks
  • 1 large red onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 cup large pineapple chunks
  • Marinade:
  • ⅓ cup gluten-free soy sauce
  • ½ cup pineapple juice
  • ¼ cup extra virgin olive oil
  • 1 garlic clove OR 1 Tablespoon garlic powder
  • 1 handful fresh cilantro leaves
  • Stainless Steel BBQ Skewers (affiliate link)
Instructions
  1. In blender, add all marinade ingredients, blend and pour ¾ of the marinade into a glass bowl. (Reserve remainder for veggies.) Add chicken chunks to marinade, stir to combine. Cover bowl and refrigerate for at least an hour.

  2. For the veggies, cut peppers and onion into chunks large enough to fit on skewers. Toss veggies in a bowl with the pineapple chunks and drizzle them with the remaining marinade. Lightly toss, cover and refrigerate until ready to skewer.

  3. Skewer the chicken, veggies and pineapples.

  4. Line a grill pan with foil and set the skewers on that before placing on the grill.

  5. Periodically turn your kabobs so you get a lovely char on all sides.

  6. Garnish with fresh cilantro and serve.

Marinated Pineapple Cilantro Chicken Kabobs
Marinated Pineapple Cilantro Chicken Kabobs

 

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Melon Ball Salad

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This melon ball salad is cool and refreshing. It’s perfect for summer months, picnics and holiday gatherings.

Note: This post contains affiliate links for products on Amazon.

Melon Ball Salad

It’s really fun to put it together, too! You’ll need a small watermelon (seedless if possible), a cantaloupe, and a green honey dew melon. And most importantly, a melon baller. I use this one because it has two different-sized scoops on a single utensil, which is very handy. With this salad I needed to use the two different-sized scoops because of how the melons where cut.

Melon Ball Salad

Cut the melons in half. Scoop out the seeds from the cantaloupe and honey dew. Then work around the perimeter of each melon as you scoop, like so:

Melon Ball Salad

After my first pass at scooping the melons, I turned each half on its side and carefully vertically cut away the scooped sections revealing a new perimeter that was solid and scoop-able. Hope that made sense. Basically, you want to be able to scoop out more melon, so cut away the part that you’ve already scooped.

If not serving this salad immediately, carefully arrange the melon balls in your serving dish and refrigerate.

Melon Ball Salad

I usually serve the salad without a dressing because I think the melons are sweet enough, but a squirt of lime and a drizzle of honey makes a simple dressing.

Melon Ball Salad

TIP: if you have melon balls left over, freeze them in a plastic bag and use later in sparkling water, like so:

Melon Ball Sparkling Water

Enjoy!

Melon Ball SaladNote: This post contains affiliate links for products on Amazon.

Melon Ball Salad
 
Prep time
Total time
 
Melon Ball Salad
Author:
Serves: 4-6 servings
Ingredients
  • 1 small seedless watermelon
  • 1 cantaloupe
  • 1 honey dew melon
  • Special utensil needed: melon baller
Instructions
  1. Cut each melon in half. Scoop out the seeds from the cantaloupe and honey dew.

  2. Work around the perimeter of each melon as you scoop sections with the melon ball utensil.

  3. After your first pass at scooping, reveal more melon by cutting away the section that you've already scooped. Try turning each melon half on its side and carefully vertically cut away the scooped sections revealing a new perimeter that's solid and scoop-able.

  4. If not serving this salad immediately, carefully arrange the melon balls in your serving dish and refrigerate.

  5. Optional Dressing
  6. The juice of one lime and ¼ cup honey. Drizzle over salad and very carefully toss.

 

Easy Melon Ball Salad

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