Bacon and Blue Cheese Compound Butter

I've found that useing the Grill Mates Montreal Steak Seasoning for when I'm grilling Steaks makes all the difference in how juicy and tasty a steak can really be! Today I was watching the food network and saw a recipe for "Compound Butter" It looked so fabulous I had to try it for topping our Steaks we were serving tonight for dinner! I've been marinating my steaks for at least a half hour in the Grill Mates marinade. Enjoy!



BACON and BLUE CHEESE Compound Butter

1 stick of butter, at room temperature
2-4 oz. of blue cheese, crumbled
5 slices smoked bacon, cooked until crisp and finely chopped
2 teaspoons chopped fresh chives
In a large bowl, using a rubber spatula, mix the buter, blue cheese, bacon and chives together until combined.Keep out the butter you think you'll use for topping your steaks. Then, dollop butter onto a piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for later use.
I served this steak with french cut green beans, a green salad with lemon vinaigrette , and crusty french bread.
(Recipe from 5 Ingredient Cooking - Food Network)

Cauliflower Pasta

8 T butter
1 cauliflower head, cut into florets
Coarse sea salt and freshly ground pepper (to taste)
1 pound linguine
10 fresh sage leaves or ½ teaspoon dried sage
2 T fresh thyme or ½ teaspoon dried thyme
1 T minced garlic
¾ cup chopped fresh parsley
½ cup freshly grated Parmesan

Optional: ½ cup breadcrumbs & more Parmesan to serve at the table

Boil large pot of water for pasta. In a large skillet, melt 2 T butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt and sauté for 10 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 5 minutes. Cook linguine in salted boiling water until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.
In pasta pot, melt remaining 6 T butter over medium heat. Stir in sage, thyme, and garlic; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine and add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

Homemade Cheese Ball

8 oz cream cheese, softened
1 cup cheddar cheese, shredded
1/4 cup buttermilk ranch ( I like Litehouse brand)

1/4 t fresh cracked pepper
1/4 t sea salt
1/4 t garlic powder
1/4 t celery seed
1/4 t parsley
1/4 t onion powder
1 cup chopped or sliced almonds

Mix all ingredients together except almonds.
Mold mixture in desired shape and cover with almonds.
Enjoy! Serve at room temperature.