Tips & Recipes

We experimented with a few flavors to come up with this fabulous dish! Pork Butt or Shoulder, Olive Oil, Amazing Rosemary Spiced Butter, Mild Salsa, Red and White Cabbage and Perfectly Peachy Spiced Butter, Kosher Salt in a pan melt 3 tablespoons of Olive Oil and 3 tablespoons of Amazing Rosemary Butter.  Sear till caramel brown pork on all sides.  Place pork in a crock pot on low, add in 8 oz jar of your favorite salsa, 4 tablespoons of Amazing Rosemary Butter, let cook for 6-8 hours or until fork tender falling apart. in a pan melt 2 tablespoons...

Such a simple dish with lots of flavors and texture. Chicken Sausage (or your preferred sausage), Cajun Delight Spiced Butter, Olive Oil, Brown or White Rice, Green Bell Peppers, Roma Tomatoes, Sweet Onions Boil 3 cups of rice with a teaspoon of salt Heat 3 tablespoons of Olive Oil and 1 tablespoon of Cajun Delight Spiced Butter till melted.  Add in 3 chopped chicken sausage links sauté till crispy. Remove the sausage from pan, leave the pan drippings.  Chop onions, bell peppers and tomatoes,  Add 3 tablespoons of Amazing Rosemary Spiced Butter heat till melted then add the chopped onions...

This recipe is so easy and makes for the juiciest tastiest Roasted Turkey.  Just melt 1 cup of Rosemary Spiced Butter then generously brush on the outside, under the skin and inside of the turkey cavity.  Place in an oven bag then follow the directions on the oven back for baking.  This is quick yet perfect and full of flavor. For a left over make over, use our Perfectly Peachy or Oh My Blueberry Spiced Butter as a spread for an Amazing Turkey sandwich or panini with roasted red peppers, lettuce and tomatoes.  

Easy, tasty shrimp boil foil packs baked or grilled with summer veggies, homemade seasoning, fresh lemon, and brown butter sauce. The BEST and easiest way to make shrimp boil at home!  (Authur: Tiffany Source: Crem De La Crumb; www.lecremedelacrumb.com) Now you can kick it up this exciting summer dish into a Canjun Delight Masterpice by subsituting a few ingredients in the origional recipe for our Canjun Delight Spice Infused Butter  Here is the Infusion Blends recipe: Ingredients 1 pound shrimp, peeled and de-veined 2 ears of corn on the cob, husked ½ pound andouille sausage 1 pound baby red potatoes...

3.4oz Smoked Gouda Shredded 2.0oz Gruyere Shredded 7.5oz Sargento 4 State Mild & Sharp Cheddar Cheese Shredded 16oz Med. Pasta Shells cook just under al dente 4 Cups Milk  4 Tablespoon of Infusion Blends Cajun Delight Butter 2lbs Med. Shrimp Peeled And Devein cut into 1in pieces  1/2 Teaspoon Nutmeg  1 1/2 Cup Progresso Italian Style Panko Bread Crumbs 8 Tablespoon Unsalted Butter 1/2 Cup All Purpose Flour  1/3 Cup All Purpose  Flour 1/4 Cup Extra Virgin Olive Oil 2 teaspoons Kosher Salt 1/2 Teaspoon Fresh Ground Black Pepper   Preheat oven to 375 degrees Fahrenheit In a heated sauté pan, add olive...

This dish calls for three of our most popular butters combined to make this amazing taco! Get creative with your favorite veggies and if you don't like Brussel Sprouts, believe us you will in this dish! 3 Large Portobello Mushrooms sliced 6tbs Extra Virgin Olive Oil 2 tbsp. Infusion Blends Cajun Delight Butter 3 tbsp. Infusion Blends Amazing Rosemary Butter 1 lb. Brussel Sprouts quartered 1 med. Red Onion 1 lb Cherry Tomato sliced 3 tbls flour 1cp Fish Stock ½ cp. White Zinfandel Wine 2 tbsp. Infusion Blends Perfectly Peachy Butter 8-10  Soft Taco Shells In a pan on...

A simple and tasty dish to try. You can bake, broil or pan sear a fish of your choice.  A crockpot for the greens or cook them in a pot on the stove either method works well! 4  filets of your favorite fish 3 tbsp. of Cajun Delight butter (melted till thick and muddy) 3 lbs. of Collard or Kale Greens 4 tbsp. Amazing Rosemary Butter 3/4 cup water Cut your greens and add to pot or crock pot Add water and Rosemary Butter Cook on low till greens are tender Can add more butter to taste Melt Cajun Butter...

We bought thick cut Lamb Chops, melted down our Amazing Rosemary Butter and slathered the butter all over them.  Then seared them in a cast iron pan with 4 tbsp. of EEOV and 2 Tbsp. more of the Rosemary Butter.  Once both sides were seared, we finished them off in a hot oven of 400 degrees for 4-5 min.  Came out perfect!  Pared it with Red and White Cabbage sautéed in Perfectly Peach Butter also we added Red & Brown Rice (we flavored the boiled rice water with 1 tsp of Rosemary Butter too!) Oh remember those pan drippings from the...

Chef Gene Lindsey Tells All About Infusion Blends