Spicy Garlic Jalapeno Butter Spread…Great on Grilled Meats, Bread, and More!

By Jodee Weiland

Earlier today, I was making homemade soup, and I had some garlic cloves left over after removing them from a garlic bulb. I know I could have just saved them, but I thought about the steaks we would be grilling later today and had an idea. Actually, the idea was sparked by my son, who a couple of days ago mentioned he was grilling steaks with a garlic butter rub.

http://learnfromyesterday.comAs a result of this comment, I decided to blend the garlic I had with some whipped butter I had. To this I added the Jalapeno powder I buy at the Farmer’s Market near us. The results were fabulous! This butter spread was so easy to make and can easily be adapted to anyone’s taste by adding whatever ingredients one might like.  Spicy Garlic Jalapeno Butter Spread is great on grilled meats, bread, and more!

http://learnfromyesterday.comWe decided we would use it not only on our grilled steaks, but to make some garlic jalapeno bread to go with our meal!  I’m sure it could be used on anything you might like to put butter on, such as vegetables.  Usually, we don’t use a lot of butter in our house.  More often than not we use extra virgin olive oil in place of butter whenever we can in order to maintain good health, but unsalted whipped butter in moderate amounts every so often should not hurt you unless otherwise instructed by your doctor.  So we decided this spread would be a great idea today!

Spicy Garlic Jalapeno Butter Spread…Great on Grilled Meats, Bread, and More! 

6 to 8 whole garlic gloves peeled
1/2 cup unsalted whipped butter
1/2  to 1 teaspoon jalapeno powder

http://learnfromyesterday.comPut all the above ingredients into a food processor/blender.  I use my Cuisinart mini-prep for things for smaller batches like this.  Blend together.  Put the blended butter spread in a small covered dish or ramekin.  Refrigerate until ready use.  You can also freeze this butter for use later.

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Use this spread on just about anything you want that you would use with butter.  As I said earlier, we decided to use it on our grilled steaks and some garlic bread to have with dinner.  It turned out great, and we will definitely be trying other combinations for a variety of things. Spicy Garlic Jalapeno Butter Spread…Great on Grilled Meats, Bread, and More! Try it, and enjoy!

 

Lemony Kale Basil Mushroom Soup with a Lemon Slice and Parmesan!

by Jodee Weiland

Years ago I made a clear broth soup called “Lemony Basil Mushroom Soup” that I found in a grocery store checkout aisle in a paper cookbook called Pillsbury Classic Cookbooks: Hearty Soups & Breads #48.

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I’m sure you have all seen them on your way checking out.  They are small paperback style cookbooks that change with the seasons and cost only a few dollars, so inevitably shoppers see a recipe on the cover, pick it up, flip through it, and then decide to buy it. Well, I did, and I never regretted the purchase for a second. This recipe was worth the $1.98 that I paid at the time and more.  My family loved this recipe, and I shared it with everyone.

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Because we loved it so much, my husband suggested making it with kale, and I did, along with a few other adaptations. In fact, that’s how my Lemony Kale Basil Mushroom Soup with a Lemon Slice and Parmesan came to be! I added baby kale to the recipe, deleted the cream of chicken soup, added more carrots and onions, and added the juice of one half of a fresh lemon instead of one teaspoon lemon juice.  The one quarter cup butter was changed to one quarter cup extra virgin olive oil.  I use more all natural chicken broth in place of the deleted cream of chicken soup for a healthier version of the original as well.  These adaptations turned the original recipe into a healthier and even tastier version of the original.  We loved it!  I think you will, too.

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Lemony Kale Basil Mushroom Soup with a Lemon Slice and Parmesan!

1 large sweet onion chopped (about 1 and 1/2 cups)
1 cup sliced celery 1 and 1/2 cups slice carrots
1 pound washed and sliced mushrooms
4 fresh garlic cloves chopped
1/4 cup of extra virgin olive oil
12 cups all natural chicken broth (vegetable broth may be used instead)
1/2 cup sliced fresh basil leaves
2 cups fresh baby kale or kale sliced
1 teaspoon ground black pepper
Juice from 1/2 of a fresh lemon
1/2 cup uncooked wild rice rinsed
1/4 cup uncooked regular rice
Fresh lemon slices
Grated imported Parmesan Reggiano cheese

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In a five quart Dutch oven, sauté the onions, garlic, celery, carrots, and mushrooms in the extra virgin olive oil until slightly tender.  Stir in chicken broth, basil, kale, black pepper, lemon juice, wild rice, and regular rice.  Bring to a boil, and then reduce the heat, cover the pot, and simmer for 45 minutes or until the rice is cooked.  Serve with a fresh lemon slices and grated Parmesan Reggiano cheese.

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Once done, garnish the soup with a slice of fresh lemon and grated Parmesan Reggiano cheese.  I like to add a crusty loaf of Rosemary Olive bread from the bakery and a nice glass of Pinot Noir.  Lemony Kale Basil Mushroom Soup with a Lemon Slice and Parmesan is a clear broth soup that is so hearty and has so many fresh vegetables that the health benefits are wonderful.  If you’re looking for a completely vegetarian soup, an all-natural vegetable broth may be used in place of the chicken broth. Whichever you decide to use, this soup is loaded with good nutrients and tastes wonderful!  If you try it, I know you will like it, so enjoy!

Featured on 9 FANTASTIC SOUPS FOR WINTER | BEST OF THE WEEKEND PARTY at the blog, A LittleCLAIREification, written by Claire!