Ingredients:

• 1.5 lbs Carrots (preferably whole or thick cut), peeled and trimmed
• 3-4 tablespoons Butter, melted
• 2-3 cloves Garlic, minced
• 2 tablespoons Honey
• 1 tablespoon Olive Oil
• Salt and Pepper to taste
• 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

1. Preheat Oven:
   1. Preheat your oven to 400°F (200°C).
2. Prepare Carrots:
   1. Wash, peel, and trim the carrots.
   2. If using large carrots, you can cut them in half lengthwise or into thick batons.
3. Combine Ingredients:
   1. In a large bowl, combine the melted butter, minced garlic, honey, olive oil, salt, and pepper.
   2. Whisk well to combine.
4. Coat Carrots:
   1. Add the carrots to the bowl with the butter mixture and toss until they are evenly coated.
5. Roast Carrots:
   1. Spread the carrots in a single layer on a baking sheet lined with parchment paper or foil.
6. Roast:
   1. Roast for 25-35 minutes, or until the carrots are tender and caramelized.
   2. Flip the carrots halfway through cooking to ensure even browning.
7. Garnish:
   1. Once the carrots are roasted, remove them from the oven and transfer them to a serving platter.
   2. Sprinkle with fresh chopped parsley.
8. Serve:
   1. Serve the honey garlic butter roasted carrots warm as a side dish.

Ingredients:

For the steak bites:

• 1 pound sirloin steak, cut into cubes
• 2 tablespoons garlic, minced
• 4 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• For the smashed potatoes:
• 1 pound baby potatoes
• 1 cup cheddar cheese, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Directions:

For the potatoes:

1. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly.
2. Place potatoes on the griddle, smash them lightly with a spatula, then drizzle with olive oil and season with salt and pepper.
3. Cook until golden and crispy, about 10 minutes on each side.
4. Sprinkle with cheddar cheese and cook until melted.
5. For the steak bites:
6. Heat the griddle over high heat and add butter.
7. Once the butter is melted and foamy, add the garlic and sauté until fragrant, about 1 minute.
8. Add the steak bites, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.
9. Remove from heat and garnish with chopped parsley.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 600 kcal | Servings: 4 servings

Ingredients

• 4 salmon fillets, salted and seasoned to taste
• 6 tablespoons. Unsalted butter at room temperature (see note) 1/3 cup honey
• Seasoning with Cajun seasoning
• 2 tablespoons garlic powder
• 2 tsp. Italian season
• 2 tsp. Paprika (smoked paprika, if available)
• cayenne pepper (1 teaspoon)
• 1 teaspoon onion powder
• 1 teaspoon black pepper, cracked – or 1/2 teaspoon black pepper, finely ground
• Quarter teaspoon of salt
• 1/2 tsp crush red pepper

How To Make Cajun Honey Butter Salmon

1. Mixing Cajun season ingredients in bowl.
2. Beat butter for 2 minutes using an electric hand mixer until light and fluffy.
3. Blend honey and cream in a blender until smooth. 1 tablespoon combined Cajun seasoning (remaining seasoning can be kept for up to 3 months in an airtight container)
4. Using a paper towel, pat the salmon fillets dry on all sides.
5. Season with salt and pepper to taste after rubbing it with oil.
6. Cook salmon for 6-8 minutes on each side on a preheated grill or grill pan, or until opaque and crusty.
7. Spread a generous amount of Cajun Honey Butter over each slice after turning off the grill (or stove if you’re using a grill pan).
8. Allow the butter to melt for 30 seconds, then spread it over the salmon using the back of a spoon.
9. Turn it over and do the same on the other side.
10. If you prefer, garnish with chopped cilantro or parsley and serve immediately.

Ingredients

• 2 lb cod fillet (any white fish)
• 1/4 c butter or margarine
• 2 Tbsp lemon juice
• 1/4 c all purpose flour
• dash(es) paprika
• Salt and Pepper to taste

Directions

1. Cut fillets into serving sizes.
2. Melt butter in sauce pan or micro-wave.
3. Add lemon juice to melted butter.
4. In another dish, mix together flour, salt & pepper.
5. Dip fish into butter/lemon mix, coating well on all sides.
6. Dip buttered fish into flour mix, coating well on all sides.
7. Place coated fillets in an ungreased baking dish.
8. Drizzle remaining butter mix over fillets.
9. Sprinkle entire dish with paprika.
10. Bake, uncovered in 350 oven for 25-30 minutes.
11. Fish should flake easily with a fork.
12. Garnish with parsley and lemon wedges.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 3 tablespoons butter
• 5 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 2 cups spinach leaves

Directions:

1. Season chicken breasts with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown on both sides, about 5-7 minutes per side.
3. Remove chicken from skillet and set aside.
4. In the same skillet, melt butter over medium heat.
5. Add minced garlic and cook until fragrant, about 1 minute.
6. Stir in chicken broth, heavy cream, Parmesan, Italian seasoning, and red pepper flakes.
7. Bring to a simmer.
8. Add spinach to the sauce and cook until wilted, about 2-3 minutes.
9. Return the chicken to the skillet and spoon sauce over it.
10. Cook for an additional 5 minutes or until the chicken is cooked through and the sauce has thickened.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 465 kcal | Servings: 4 servings

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Glaze:

• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper and set aside.
3. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
4. Beat in egg and vanilla extract until well combined.
5. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
6. Gradually add the dry flour mixture to the butter mixture, mixing until a soft dough forms.
7. Using a cookie scoop or spoon, drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
9. While the cookies are baking, prepare the glaze.
10. In a small saucepan, combine unsalted butter, granulated sugar, water, and vanilla extract.
11. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
12. Remove the cookies from the oven and immediately brush the warm glaze over the tops of the cookies.
13. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
14. Once cooled, serve the Kentucky Butter Cake Cookies and enjoy every buttery bite!

Ingredients:

• 4 fillets of white fish (such as tilapia or cod)
• Salt and black pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped

Directions:

1. Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
2. Dredge each fillet in flour, shaking off excess.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
5. Remove from the skillet and set aside.
6. In the same skillet, melt the unsalted butter.
7. Add minced garlic and sauté for 1-2 minutes until fragrant.
8. Stir in the lemon zest and lemon juice, allowing the flavors to meld for another minute.
9. Return the cooked fish fillets to the skillet, spooning the lemon butter sauce over them.
10. Garnish with fresh chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 8-10 minutes | Total Time: Approximately 18-20 minutes | Servings: 4

Tips:

Serve the Pan-Fried Fish with Lemon Butter Sauce over a bed of rice or with steamed vegetables for a complete meal.
Adjust the level of lemon zest and juice according to your taste preference.
Experiment with different herbs such as dill or chives for added freshness.

Ingredients:

• 2 lb cod fillet (any white fish)
• 1/4 cup butter or margarine
• 2 tablespoons lemon juice
• 1/4 cup all-purpose flour
• Dash(es) of paprika
• Salt & pepper to taste

Directions:

1. Cut the cod fillets into serving sizes.
2. Melt the butter in a saucepan or microwave.
3. Add lemon juice to the melted butter.
4. In another dish, mix together flour, salt, and pepper.
5. Dip each fish fillet into the butter and lemon mixture, coating well on all sides.
6. Then dip the buttered fish into the flour mixture, coating well on all sides.
7. Place the coated fillets in an ungreased baking dish.
8. Drizzle the remaining butter mixture over the fillets.
9. Sprinkle the entire dish with paprika.
10. Bake the dish, uncovered, in a 350°F oven for 25-30 minutes or until the fish flakes easily with a fork.
11. Garnish with parsley and lemon wedges before serving.

Prep Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4
Kcal: 320 per serving

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Recipe Tips:

For added flavor, you can squeeze some extra lemon juice over the baked cod before serving.
Serve this dish with a side of steamed vegetables or a fresh salad for a complete meal.