Herbs & Tea’s 101




“Excellent For The Holidays”

I had tried mixing herbs in butter while basting a chicken, then a turkey, next  roast, then I went wild and started mixing herb butters and putting  them on everything.  I like different  herb butters for different meats.  I love Lemon, garlic, and Rosemary butter for Chicken.  I love Thyme Butter on my Turkey.  I love Garlic, Rosemary and Bourbon butter on Lamb (all the Alcohol burns off) I love the flavor in food.  

Some of the best herbs in butter are:

  • Parsley
  • Chives
  • Lemon Balm
  • Savory
  • Marjoram
  • Garlic Chives
  • Tarragon
  • Chervil

I use only organic butter as hardeners are not used in the butter.  Organic Butter has a softer melting point.  Don’t be afraid to intermix herbs to your family’s taste.


Peppered Herb Cheese Ball

  • 3 Tablespoons of Snipped Fresh Chives
  • 3  Tablespoons of Snipped Fresh Basil
  • 2 Tablespoons Snipped Fresh Parsley
  • 1-8 Ounce Package Cream Cheese, Softened
  • 4-Ounces Goat Cheese
  • 1/4-1/2 Teaspoon of Cracked Black Pepper
  • 1 Clove Garlic Minced

Mix 1 Tablespoon of Parsley, Chives, and Basil and set aside.  In Medium Bowl,  Beat Cheeses with 2 Tablespoon of Chives, 2 Tablespoons of Basil, The Pepper, and The Garlic. After Mixed, Roll Cheese into a Ball and Roll Ball of Cheese into the Mixture of 1 Tablespoon of Parsley, 1 Tablespoon of Chives, and 1 Tablespoon of Basil.  Wrap Cheese Ball  and Chill for 4-24 Hours.  Makes 12 (2-Tablespoon) Servings.  Great with Crackers, Meat, Vegetables…Your Preference!


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