Savory Flavored Butters for Meat, Vegetables and Pasta

I am single and therefore try to buy meat in a form that is either frozen in easy to use Ziploc bags like boneless chicken breasts or fish fillets, or buy a pound of hamburger or steak and portion them out in Ziploc baggies in single servings. Then I just take one out and let it thaw in the fridge and cook it and serve it with a side of noodles (which I also cook a batch of something like Parmesan noodles up and freeze individual portions in Ziploc baggies as well) or another starch and a salad. I am not a big fan of plain meat so I make flavored butters and cut them into pieces and wrap the pieces in saran wrap and put them in a baggie in the freezer and take one of the pieces out when I take out the meat that they go on. The three flavored butters I like are Blue Cheese and Anchovy, the blue cheese is good on burgers, steaks and chicken, the anchovy is great with steaks and fish and the Kiev is good with all of them. They can also be used to flavor pasta, potatoes, rice or vegetables.

Blue Cheese Butter

1/2 cup butter, softened

2 cup blue cheese

2 cloves minced garlic

2 teaspoons Worcestershire sauce

1 teaspoon salt

½ teaspoon pepper

Anchovy Butter

1/2 cup butter

4 cloves minced garlic

8 anchovies, minced

1 teaspoon paprika

1 teaspoon lemon juice

1 teaspoon salt

Kiev Butter

1/2 cup butter

2 cloves garlic

1 teaspoon cayenne pepper

2 tablespoon lemon juice

2 tablespoon minced parsley

Mix butter together well with spices and chill, each recipe can be halved. Cut each ½ cup recipe into 8 pieces, wrap each piece in saran wrap, place in a baggie & freeze.

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