Tag Archives: sea salt

Chive Butter

22 Aug

Earlier this year Nick built me a planter so I could grow some herbs – it was going well until recently when my thyme, chives, parsley and oregano absolutely exploded.

I didn’t know what to do with all of my flavorful greens… I started drying some and putting them in mason jars, cooked with some, and threw some in olive oil (foreshadowing for another post coming soon!). While the thyme, parsley, and oregano dehydrated well, I knew that the chives wouldn’t do too hot just drying. I had to figure out what to do with my pounds and pounds of chives!

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In the main office at work we have a large poster of Paula Deen. Every day for the last few months those blue eyes just pierced my soul… it was like she was trying to communicate with me. And then, finally, it happened. Paula quietly whispered “butter” in my ear, and I knew what I was going to do.

I started by pulling a stick of butter out of the fridge before bed one night, to let it soften (cue major debate on whether or not you’re supposed to refrigerate butter… I do, get over it). Early the next morning, I cut about a handful of chives from the garden, and diced them finely – it turned into between ⅓ cup and ½ cup when chopped.

In a bowl, I combined the butter, the chives, and I added about 1/2 tsp of sea salt. I mixed well with a spoon, put into a tupperware container, and then instantly started putting it on everything! Spreading on toast, caramelizing onions, and our next step is to throw it on steak.

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Easy reading version:
1 stick butter, softened
~½ cup chopped chives
1/2 tsp sea salt

Combine! Put in a nice container and pop in the fridge.

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It’s 2014!

14 Jan

This week has been crazy crazy busy. We got home from Florida, had my Mom’s birthday party, and I started my final clinical! Sorry if this post is disjointed – it’s been mayhem at my house.

With everything going on, I haven’t really had time to cook much (unfortunately). So that being said, I’m going to post stuff from the last few months!

I made Nick’s Mom the samoa fudge (from the last post) for Christmas. I also made covered pretzels and cashew turtles. The pretzels are easy enough to figure out, but the cashew turtles need a little explanation. Sorry for lack of pictures, I’m not the best multitasker!

What we used – the quantities vary based on how much you want to make
1 bag of cashews
1 bag of semi-sweet chocolate chips
1 bag of caramel bits
sea salt, as needed
cupcake tins

How we did it
Start by setting out the tins, and putting a layer of cashews in the bottom.

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Melt the caramels either in a double boiler (recommended) or in the microwave (the directions will be on the bag). Use a spoon and scoop the caramel on top of the cashews. With a heaping spoonful, the caramel should fully cover the cashews.

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Once the caramel cools, repeat this with the chocolate – melt it down, and spread a layer on top of the caramels. If you want you can sprinkle sea salt on top of the chocolate.

Let cool, enjoy!

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