Recipes

We are just loving the versatility of our house made compound butters. There is SO much flavour packed into one little tub, and they are so much more than just flavoured butter.

Our truffle butter makes it incredibly simple to take an everyday weeknight meal like pasta, and elevate it to gourmet status. Incorporate these flavoured compound butters into your everyday recipes to create gourmet meals in your kitchen. Check out this recipe for truffle butter and mushroom pasta. It's the perfect weeknight meal. Stop by Well Seasoned to get yours, oh and some noodles while you're at it. We've got dinner covered!

Truffle Butter & Mushroom Pasta

Ingredients:

• 2 tbsp. olive oil
• 4 tablespoons Well Seasoned White Truffle Butter
• 1 small yellow onion, thinly sliced
• 1 clove garlic, minced
• 6 button mushrooms, sliced
• salt & pepper to taste
• 1 small handfull of fresh basil leaves, chopped
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 1/2 cup whipping cream
• 1/2 cup grated parmesan cheese
• 1 handfull of chopped parsley for garnish
• 1 lb. cooked pasta

Preparation:
Heat olive oil in a saucepan over medium-low heat. Add onion and garlic, cook until they begin softening then add mushrooms. Cook until onions and mushrooms are almost fully cooked. Add salt, pepper, basil, chicken broth and wine. Simmer until wine cooks off. Stir in the whipping cream and truffle butter, whisk to combine. Cook until sauce thickens, stir in Parmesan. Toss with hot pasta

The first few days back to school following Spring break can be tough on everyone. We may not be able to help get the kids back into routine but we can definitely help with dinner. These pulled chicken lettuce wraps are incredibly easy and oh so delicious, save time and use a store bought rotisserie chicken. This simple, weeknight meal is sure to be a hit with the entire family.

Pulled Chicken Lettuce Wraps

• ½ cup mayo 
• 2 teaspoons sambal oelek 
• 1 teaspoon Dijon mustard
• ½ teaspoon sesame oil
• One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into bite-size pieces
• 1/3 cup red bell pepper, finely chopped
• 2 green onions, sliced
• Kosher salt and freshly cracked black pepper 1
• 2 lettuce leaves
• 1 ripe avocado, peeled and cut into 12 slices
• 1 cup of roasted, salted peanuts chopped 
• Lime wedges, for serving
• Stonewall Kitchen Roasted Garlic Peanut sauce for dipping

1. In a medium bowl, mix the mayo with the sambal oelek, mustard and sesame oil.
2. Stir in the chicken, bell pepper and green onions, season with salt and pepper.
3. Spoon the chicken salad into the lettuce cups and top with a slice of avocado & a sprinkling of peanuts
4. Serve with lime wedges & peanut sauce for dipping.