Recipes - Butter N Cheese Herb Mix

This blend is one of my first, back in 1994, I had started with Dill Dip and Italian Dressing.  Then I added three blends for creating spreads with butter or cream cheese - Butter N Cheese, Cilantro Spread and Herbal Spread.  They each had a slightly different flavor, but Butter N Cheese with a hint of garlic was my favorite.  We cook with it often and as a result there are number of recipes we crafted using it. 

Orzo and Herbs

This recipe is quick and simple and you can use several different seasoning blends to make it a different dish every time you serve it.

Bring water to boil in a large pot.  Stir in the orzo and cook for 6 minutes.  Place the herbs, oil salt and pepper in a serving bowl.  When the pasta is ready, drain and add it to the bowl.  Toss well and serve wither hot or cold.

Pepper and Herb Rub

Combine herbs and pepper in a small bowl and add olive oil and garlic.  Rub generously over surface of a pork loin, tenderloin roast, poultry or seafood before broiling, grilling and roasting.  Use to season 1 to 1-1/2 pounds.

Exotic Herb Butter

In a small bowl cream together softened butter, herbs and mustard, adding salt and pepper to taste.  Let butter stand covered in refrigerator for at least one hour to meld flavors.  Serve at room temperature with seafood, chicken or meat.  Also good on bread, rolls and vegetables.

Herby Green Beans

  •  1 lb. green beans, steamed or boiled
  •   1 14 oz. can of artichokes
  •   1 cup fresh bread crumbs
  •   1/2 cup olive oil
  •   1/2 cup parmesan cheese
  •   1 tsp. Backyard Patch Butter N Cheese Spread Mix  (or more to taste)
  •    salt & pepper to taste

Blend hot cooked beans with artichokes, including juice.  Place in a casserole dish with remaining ingredients.  Bake at 350 degrees 25 to 30 minutes until bubbly and lightly browned.

POTTED HERBS  

Rehydrate the herbs in the water for 5 minutes  Using a food processor drop in garlic and process for 3 seconds.  Add rehydrated  herbs, onion tops and process until finely chopped.  Add cheeses. 

Spoon into crocks or pretty jars and chill at least 8 hours.  Serve with toasted French bread.

SANDWICH SPREAD 

Combine ingredients.  All to melt for 1 hour. , then use on any sandwichin place of butter or mayonnaise.

BEEF TENDERLOIN COCKTAIL SANDWICHES 

  • 1 oven roasted fillet of beef thinly sliced  (or a package of thinly sliced deli meat)
  • 3 baguettes, 14 inches long
  • Flavored Butter (see below)

Slice baguettes in half lengthwise.  Spread with flavored butter on both cut sides and arrange thinly sliced meat on one half before closing sandwich.  Using a serrated knife cut each baguette into 12 mini sandwiches.  Use one or more of the following flavored butters:

Butter N Cheese Butter

Horseradish Butter

 Herbal Butter

For each butter combine butter with herb mix with a fork.  Chill for 30 minutes to meld flavors.

Filets with Herbs

This recipe is flexible enough you can use any number of Backyard Patch seasonings to create it including, Seafood Seasoning, Poultry Seasoning, Rainbow Soup Mix, or Potato Topper. But we love it make with Butter N Cheese for the herby and savory flavor.

Preheat oven to 550 degrees.  On a dinner plate with a lip mix the cracker crumbs, cheese and herbs.  Dip the fish in butter and then roll in crumb mixture.  Place the fish in a baking dish and bake at 550 degrees for 15 minutes then broil for 3 to 5 minutes to nicely brown the fish, if desired.