Recipe: Herbed Butter

Hi All! I hope this “yet another post this weekend” finds you well. I’m getting ready to start cooking tonight’s meal. So, there will be several more posts on their way soon. At the moment though, I want to talk about my lunch, which used up the last of the spaghetti I made two days ago…or the amount left I hadn’t yet froze.

Here is one of the rolls I made yesterday.

Pretty isn’t it? Remember, I was saving them for tonight’s dinner? Well, not so now. They became too stale overnight. Apparently, I didn’t do something to package them well. Not only that, I hate to say it, but they are a little bland. Now, that might be maker-error. I’m not so sure about that though.

Anyhow, I thought, “What could I do to salvage this bread. It’s so durned pretty!” Then, a brainstorm came. Cut them in half, top with garlic and herb butter, and then toast in my toaster oven. To see how this would work, I took the roll above and did a test run with my spaghetti lunch.

Here is the garlic and herb butter. It consists of 1 stick of butter, 2 tablespoons of McCormick Garl & Herb (salt-free) seasoning, and 2 tablespoons of grated parmesan cheese. Just throw it all into a measuring cup or bowl…

And mix togeter with a spoon or fork. Here it is. Doesn’t it look tasty?

Next, spread it on the bread…

And toast in toaster oven until all nice and brown…

If available, pair it with a nice bowl of spaghetti…

While this butter concoction made my house smell great while baking (like a pizzeria) and was tasty, it didn’t save this bread. I’ve had to come up with an alternate solution. I’ll have results on that later. It will use some of this garlic and herb butter I’ve made. Cheers!

P.S. Even thought the bread didn’t pass muster in the end, it was sure pretty!