SUN DRIED TOMATO BUTTER (COMPOUND BUTTER)
Sun Dried Tomato Butter is amazing on hot pasta, roasted vegetables, sizzling grilled steak, or oven warmed baguettes and dinner rolls.
Provided by Lisa Hatfield
Categories Sauces, Marinades, & Condiments
Time 20m
Number Of Ingredients 6
Steps:
- Leave the butter out at room temperature for a few hours to soften. PRO TIP: cut the cube into little cubes and it will soften faster.
- Snip fresh herbs and sun dried tomatoes in a small mug or glass jar with clean kitchen scissors until the herbs and tomatoes are finely minced.
- Mix soft butter, 1/4 cup finely chopped herbs and sun dried tomatoes, 1/2 teaspoon sea salt and 1 teaspoon fresh cracked pepper, in a small bowl with a spatula.
- Place your sun dried tomato butter in a small sealed container with a lid, it will keep in the fridge for a week. Or place on parchment paper in a log shape, roll and twist ends closed-keep in fridge or freeze for longer storage.
Nutrition Facts : Calories 73 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 169 mg, ServingSize 12 g, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 3 g
SUN-DRIED TOMATO CHICKEN
Chicken with pasta, sun-dried tomatoes, and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine.
Provided by Stephanie Moyle Barber
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
- While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
- Serve the sauce over the cooked penne.
Nutrition Facts : Calories 598.7 calories, Carbohydrate 63.9 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 4.4 g, Protein 29 g, SaturatedFat 10.7 g, Sodium 649.5 mg, Sugar 6.7 g
SUN-DRIED TOMATO BUTTER SAUCE
This sauce is so versatile. It is great over any white fish from halibut, to cod, tilapia, flounder, or snapper. Shrimp and scallops and chicken, pork or steak. Now my favorites happen to be cod (tilapia will work), chicken, or skirt steak. The fish and chicken are coated in garlickly Italian bread crumbs and pan sauteed and the steak simply grilled. Both topped with this simple sauce.
Provided by SarasotaCook
Categories Low Protein
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
- Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
- Remove from the heat and add in the parsley and sundried tomatoes.
- Serve over your favorites.
Nutrition Facts : Calories 272.5, Fat 24.1, SaturatedFat 14.7, Cholesterol 61, Sodium 316.4, Carbohydrate 4.5, Fiber 0.8, Sugar 0.8, Protein 1
SUN-DRIED TOMATO BUTTER
Categories Condiment/Spread Fish Tomato No-Cook Quick & Easy Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- Pulse together all ingredients in a food processor until tomato is finely chopped and butter is pale pink. Transfer to a sheet of wax paper or parchment paper and roll into a log about 1 1/2 inches thick. Twist ends of paper to enclose butter and chill until firm, about 30 minutes.
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- Layout at 6-10 inch long piece of plastic wrap and scoop butter out of bowl into the center of plastic wrap. Roll up plastic wrap, forcing the butter into a log shape. Twist over ends to shut. Place in freezer for several hours or the refrigerator for at least hours to firm.
- If frozen, allow it to thaw in the fridge until ready to use. Add to pasta, burgers, steaks, rolls, etc.
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