Wednesday, July 8, 2015

For the Love of Cooking {Rosemary Butter}

Our garden this year has been doing amazing.   
We’ve had tons of peppers, cucumbers, and tomatoes,  
 but what we’ve had a real abundance of comes from our herb garden.    
We have rosemary and basil galore!  Last weekend I served up caprese salads so 
that helped to use some of the basil. I've also frozen small blocks of basil soaked 
in olive oil. The rosemary I have just used here and there.   
So I’m on the hunt for recipes and ways to use some of this goodness. 

I am most excited to make a Rosemary Butter.  
 Scott and I love to grill corn on the cob in the summer and lately we have been 
on a gourmet grilled cheese binge.  I think adding rosemary butter to both of these 
dishes would totally kick things up a notch! 

  recipe via center cut cook

What You'll Need 
1 cup unsalted butter, at room temperature (2 sticks)
1 tablespoon rosemary finely chopped 
1 tablespoon thyme, finely chopped
5 cloves garlic, finely minced 

How To 
In a large bowl, combine butter, rosemary, thyme, and garlic
Use a spatula to combine all of the ingredients well.  
Scoop the mixture onto a sheet of wax or parchment paper.  
Roll into a log and twist the ends shut.  
Place in the refrigerator for 2 hours, or until the butter is firm.  

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