After a brisk walk at the Springfield Nature Center this morning, and with light jazz music playing on my stereo, I am now ready to concentrate on planning this evening's meal.
As an appetizer I have a Breton Mini Cracker topped with a small slice of Brie Cheese and a spot of Tobasco Red Pepper Jelly.
Dinner will be Steak and Baked Potato topped with Garlic Herb and Parmesan Butter.
Make this butter ahead so that the spices have time to infuse the butter.
Garlic Herb and Parmesan Butter
Ingredients
8 ounces softened unsalted butter **
4 cloves garlic, minced
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons green onion, chopped
1/4 cup grated parmesan
Salt and pepper, season to taste
Directions
Combine all ingredients and refrigerate.
As an appetizer I have a Breton Mini Cracker topped with a small slice of Brie Cheese and a spot of Tobasco Red Pepper Jelly.
Dinner will be Steak and Baked Potato topped with Garlic Herb and Parmesan Butter.
Make this butter ahead so that the spices have time to infuse the butter.
Garlic Herb and Parmesan Butter
Ingredients
8 ounces softened unsalted butter **
4 cloves garlic, minced
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons green onion, chopped
1/4 cup grated parmesan
Salt and pepper, season to taste
Directions
Combine all ingredients and refrigerate.
No comments:
Post a Comment