Sun-Dried Tomato, Rosemary, and Thyme Butter

So I am currently into experimenting with making my own herb butters. Of course, not making my own butter, but just combining things around the home. Let's begin!

Ingredients:
1 stick of Butter

2 sprigs of Rosemary
2 sprigs of Thyme
6 medium slices of sun-dried tomatoes

Assembly:

-First off, if you're using frozen butter, you want to make sure it is room temp. Place it in a bowl for mixing and using a fork, to smash the softened butter around until smooth and creamy.

-Remove the rosemary and thyme from the stems. Finely chop both and add to the butter.

-Grab your sun-dried tomatoes and (if they're in a jar with oil, it will have congealed and stuck to the tomatoes) defrost them in the microwave.

-In a food processor or a Chop Chop (what I used) to finely chop up the tomatoes.

-Add the tomatoes to you butter mixture. Combine well with a fork. 

-Spread on a slice of bread (I prefer french bread) and enjoy!!

Store any extra in an airtight container for safe keeping. :)

*If you let it sit in the container overnight, the flavor develops even further and tastes soo much better! <3

Of course, feel free to experiment with your own flavors! :)

Enjoy this wonderful flavor, Annie

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Asian Stir Fry Pasta!

This has become one of my favorite ways to cook pasta and it tastes great even if you don't have any chicken or vegetables! The first time I made it I didn't have anything but pasta, the things for the sauce, and cherry tomatoes; it tasted surprisingly good even then. :) Let's begin!

Sauce:
1/3 cup Canola Oil
1/4 cup & 1 tablespoon Soy Sauce
1/4 cup Sesame Oil
1/4 cup & 1 tablespoon Honey (I was out so I used organic Blue Agave Nectar)
3 tablespoons Rice Wine Vinegar

Main Components:
1 lb of Pasta (I used mini farfalle)
1 1/2 Bell Peppers, diced (I used a whole yellow and a half orange)
1 large Onion, sliced in half circles
1 can Water Chestnuts
2 chicken breasts, diced
1 Garlic Clove (I used Dorot which is frozen cubes, so only one cube)
4 tsp. Cilantro (Again I used Dorot and used 4 cubes, could use more to taste, with 4 it went unnoticed)

Add salt to your water, boil and cook the pasta according to the directions on the box.

While waiting for the pasta to cook, go ahead and mix up the Asian sauce. Then set it aside.

Now dice your bell peppers and slice your onion. Add them to a skillet and sauté until lightly browned and softened.

Place the sautéed veggies in a separate bowl. Drain the water chestnuts and place them on top of the cooked veggies.

By now your pasta should be cooked, drain the pasta and pour the pasta into a bowl large enough to add all ingredients in later. Keep the pot you cooked the pasta in to heat the Asian sauce later, you don't need to wash this pot.

Now dice your chicken and start cooking it in the same skillet (no need to wash it) and stir to ensure even browning. Cook the chicken through.

Pour the Asian sauce into your now empty pasta pan and heat over low until the honey has dissolved.

Combine all parts into the large bowl which your pasta is in, unless (like me) your pasta and veggies have gotten cold by now. In which case I combined them all in the skillet and reheated them over medium.

Serve in individual bowls and enjoy! I used a blue on white speckled Bybee bowl.

Loving this recipe, Annie

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