Welcome to Freezer Friday. We are back! The goal here is to make our lives easier. Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky.
Now for some disclaimers:
If it isn’t a recipe, I will delete it.
If it can’t be made ahead, I will delete it.
If you don’t have a family friendly site, I will delete it.
Now onto the food fun!
With is being BBQ season it is always great to have garlic herb butter ready to go! I also use this in my Chicken Kiev. This is also a grat alternative to all those pricey spreads for French bread that you can get in the supermarket (and who knows what is in them;). I make it in bunches and then keep it wrapped in either wax paper or parchment and in a plastic bag in the freezer.
These proportions are based on my preferences for strong flavors. If it is to strong just adjust but use the same procedure. I have also used a dried Italian herb mix instead of Parsley before.
1 stick Unsalted Butter
2 tsp Chopped Garlic (I use a jar)
2 tsp Dried Parsley
Put your butter in the microwave until smushy (yes, that would be a technical term;). Do not liquefy or your seasonings will not be suspended and just sink. Then add your seasonings and mix with a spoon until they are even distributed as it is in the first picture.
Then place a couple of spoonfuls on a sheet of wax paper or parchment. Fold over the paper and use a cutting board to push against the butter to form a log (as in the second picture). Then twist the
ends, put them all in a freezer bag (to prevent funky odor taste) and place in the freezer). Then to use you just take out a roll and cut your desired amount. I find it is easier and cleaner to just cut through the paper and peel it off after. That is how you get that restuarant quality flavored butters on hand! Put them on top of a well cooked steak, a cob of corn or just on a great loaf of French bread!