Truffle Butter

Ingredients

• 2 sticks butter, softened
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• ¼ teaspoon truffle oil
• Salt and pepper
• 1 shallot, finely minced
• 4-5 crimini mushrooms, sliced
• Extra virgin olive oil
• Plastic wrap

Procedure

1. Heat a medium skillet on medium high heat.
2. Add enough oil to the pan to just coat the bottom. When hot, add the mushrooms.
3. Sauté until golden brown. Add the shallots and cook until softened.
4. Remove from the heat and spoon mushrooms and shallots onto a paper towel.
5. Meanwhile, put the butter, herbs and oil into a medium bowl.
6. Season to taste with salt and pepper
7. Finely chop the mushrooms and add to the butter. Mix well with a spatula.
8. Roll out a sheet of plastic wrap. Spoon butter onto the middle of the wrap. Fold over sides and begin to roll up the butter, twisting the ends like a candy wrapper.
9. Continue to roll the butter, squeezing in the sides and forming the butter into a log shape. Make sure to remove all air bubbles from the middle of the butter.
10. Freeze or chill in the refrigerator. When ready to use, slice and remove plastic wrap. Allow butter to melt and enjoy!

Enter your email address on the top-right of the page to receive email updates of our blog. Don’t forget to click on the links on the right bar to follow us on Facebook and Twitter also! Visit our main website at www.friendthatcooks.com to learn more about our Weekly Meal Prep service.

Serves 4-6

Herb and Bleu Cheese Smashed Potatoes

Ingredients

• 4-5 large russet potatoes
• ¼ cup milk or cream
• 3 tablespoons butter
• Salt and pepper
• Handful of fresh arugula
• 2 tablespoons fresh chopped parsley
• 2 tablespoons fresh chopped chives
• ¼ cup bleu cheese crumbles

Procedure

1. Scrub and rough dice potatoes and put in a medium pot. Cover with cold water and season with salt. Bring to a boil, then reduce heat to medium and cook until soft when pierced with a fork or knife.
2. Meanwhile, warm milk or cream in a small saucepot over low heat.
3. Drain the potatoes. Return to the pot, off of the heat. Add milk, butter, arugula and herbs and mix well. Fold in the cheese.
4. Then season to taste with salt and pepper.

Enter your email address on the top-right of the page to receive email updates of our blog. Don’t forget to click on the links on the right bar to follow us on Facebook and Twitter also! Visit our main website at www.friendthatcooks.com to learn more about our Weekly Meal Prep service.

My rule of thumb is this, if its not made from scratch, its not truly healthy.

Sauteed shrimp with whole wheat penne pasta, fresh snap peas, tomato, yellow pepper, shredded Parmesan and lemon oil.

Here’s another great dish Chef Rebecca did for Katie Hamm at www.healthyandhappyhour.com. Katie is a local Dietitian. Give her a call for dietary advice, then call us to turn that advice into fantastic food!

Here’s a dish Chef Rebecca did for a local Dietitian and blogger, Katie Hamm. Check out her blog at www.healthyandhappyhour.com.

Read the article about Natural Grocers below…

Natural Grocers is coming to Overland Park.