Best Steakhouse Burgers

For those who have always wanted to try making burgers from scratch (from steaks), but don’t have a meat grinder, this is the recipe and technique for you. Not to mention, these are absolutely, hands-down the best burgers I have ever made. We will never go back to buying pre-ground meat again to make burgers. With this technique, you know exactly when your meat was ground, and have absolute control over the fat content.


This comes from the latest issue of Cooks Illustrated, their July/ August issue. There are a lot more explanations provided in the issue that I am not adding to the below, but I think I am hitting all the high points. A couple of items to note are:

1) I cannot find “Sirloin Steak Tips, or Flap Meat” by me, so I use Chuck Steaks (see pic below, not to be confused with Chuck Roast) for the meat. This steak choice came recommended from another great source for grilling,

Chuck steaks being trimmed

Chuck steaks being trimmed

2) For well done burgers, ATK recommends adding a Panade. This is 1 slice of white bread torn into pieces mixed with 2 tablespoons of milk. Let combine for 5 minutes, then mash it to a paste with a fork. Add to the meat right when adding S&P, right before forming the patties. I added the Panade the first couple of times as my wife likes her burgers well-done. The next couple of times I didn’t as we had people over with a gluten restriction. I couldn’t tell the difference with or without it. I am skipping that from now on.

3) The first time I made these, I again stuck to the recipe and added 4 tablespoons of butter. In our opinion, and personal taste, this is WAY too much butter. I highly recommend cutting it in half to 2 tablespoons. The 4 tbsp reminded me of the “Butter Burgers” they serve in Wisconsin, where when your burger comes off the grill, they throw a huge slab of butter on top then add the top bun. First, it is a heart attack waiting to happen, but the extreme butter flavor overpowers the meat.

4) For the food processor, I use a Kitchen Aid 7-cup processor, and it handles the semi-frozen meat with absolutely no problem. I think any decent processor will work for this recipe.


Meat and butter cubed and going into the freezer


After the food processor, just prior to forming patties

Best Steakhouse Burgers


1.5 pounds sirloin steak tips (or chuck steak), trimmed and cut into ½-inch chunks

4 tablespoons unsalted butter, cut into ¼-inch pieces (recommend just 2 tbsp)

Kosher salt and pepper

Vegetable oil for grill grate

OPTION – Panade – 1 slice of white bread and 2 tbsp milk


Freeze Meat: Place beef chunks and butter on large plate or rimmed baking sheet in single layer. Freeze until meat is very firm and starting to harden around edges, but still pliable, about 35 minutes.

Grind Meat: Place one-quarter of meat and one-quarter of butter pieces in food processor and pulse until finely ground into rice-grain-size pieces (about 1/32 inch), 15 to 20 pluses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet. Repeat grinding with remaining meat and butter in 3 batches. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter.

Form Patties: Sprinkle 1 teaspoon pepper and ¾ teaspoon salt over meat and gently toss with fork to combine (if adding a Panade, do it here when you toss the S&P in). Divide meat into 4 balls. Toss each between your hands until uniformly but lightly packed. Gently flatten into patties ¾ inch thick and about 4 ½ inches in diameter. Using your thumb, make 1-inch-wide by 1/4-inch-deep depression in center of each patty. Transfer patties to platter and freeze for 30-45 minutes.

Cook Patties: For a gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Clean and oil cooking grates. Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Grill patties without moving them until browned and meat releases easily from grill, 4 to 7 minutes. Flip patties and continue to grill until browned on second side and meat registers 120 to 125 for medium-rare or 130 to 135 degrees for medium, 4 to 7 minutes longer.

Transfer burgers to plate and let rest for 5 minutes. Transfer burgers to buns and serve with toppings.

Come find me on Facebook here, and on Pinterest here.

Also, as this is the season for grilling, if you are experiencing any issues with your Weber Grill, or need to get a hold of hard to find parts, please go to


Stuffed Bell Peppers

This dish, requested by my wife recently was a first for me. I have never been a bell pepper fan, unless they are sauteed almost beyond oblivion. That being said, I have not tried bell peppers made otherwise for probably the last 20 years. As once I “know” I don’t like something and it is stuck in my head, it is pretty hard to convince me otherwise.

So last week when my wife requested it, I had no clue. Instead of perusing the internet, I turned first to one of my sisters. Thankfully enough, she had a tried and true recipe. Truth be told however, this “recipe” was her scribbling down notes while her husbands grandmother made these for them years ago. This is same way she got her meatballs recipe, which I have shared with you (Your New Favorite Meatballs), and are pretty darn good.

So this recipe is slightly adapted, from a slightly adapted recipe from an Italian Grandmother. Can’t beat it!


Started out with a colorful assortment.


Just out of the oven.

Ready to eat!!

Ready to eat!!

Stuffed Bell Peppers

6 peppers, plus 1 pepper diced
2 tablespoons oil, divided
1 onion
2 cloves garlic, minced
Pinch red pepper flakes
½ lb ground beef
2 cups cooked white rice
3 eggs, lightly beaten
½ cup grated parmesan
¼ cup grated mozzarella
¼ cup parsley, chopped
Salt and pepper
Flour (Gluten Free APF if desired)
1 cup marinara sauce


Sauté onion, diced pepper, garlic and red pepper flakes in oil. Once softened, add ground beef and cook until browned through. Remove from heat and mix the meat mixture with the rice. Add eggs, cheese, parsley, salt and pepper.
Preheat the oven to 350 degrees. Cut the top off the 6 peppers, and remove the insides. Sprinkle the insides with flour, then fill with the meat/rice/cheese mixture.
Flour the tops, and fry in oil for 5 minutes or so (see note).  Add to a pan, pouring sauce over the tops of the peppers. Add a cup of water or so to the bottom of the pan. Cover with foil, and bake for 1 hour or until tender.
*Note: After flouring the tops, flip upside down to brown in the oil. The mixture inside is fairly wet at this point, so the mixture should not fall out if is packed in pretty well.

Come follow me on Facebook here.

Classic Beef Chili

With this cold weather blanketing the country, and the Superbowl less than a week away, I thought it was a great time to post about the best chili I have ever eaten. I found this recipe about 2 months ago and have made it quite a few times since, altering a thing here or there, but mostly keeping it intact.

Of course, like many of my favorites it came from ATK. When the weather really took a turn for the worse this year the first thing my wife asked me to cook was chili. She had a hankering for it, and the canned stuff was no longer acceptable (nor should it ever have been!!). So I scoured the Net, and found quite a few recipes that looked like they would be winners, but at the end of the day, I came back to the trusted folks in VT.

The ingredients as shown makes a large pot of chili, so if I am making it for us and guests, I do it as written. If it is just for our family, I half it and still have some leftovers for lunch the next day. It reheats very well, and almost tastes better the second day. And of course since we live in TX, mine gets turned into a Frito Pie. Simply, a Frito chip base, followed by chili, followed by shredded cheddar cheese. She eats hers over rice, then topped with cheese. Can’t go wrong with either, or with just a big old bowl of chili by itself. If you have someone in your house with a gluten allergy, this beef chili is perfect for you!


Almost done simmering.


My Frito Pie version.

Classic Beef Chili


¼ cup chili powder

1 tablespoon dried cumin

2 teaspoons dried coriander

1 teaspoon red pepper flakes

1 teaspoon dried oregano

½ teaspoon cayenne pepper

Salt and pepper

2 tablespoons vegetable oil

2 onions, chopped fine

1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces

6 garlic cloves, minced

2 pounds, 85% lean ground beef

2 (15-oz) cans dark red kidney beans, rinsed

1 (28-oz) can diced tomatoes

1 (28-oz) can tomato puree

Water, as needed


Combine chili powder, cumin, coriander, pepper flakes, oregano, cayenne and 1 teaspoon salt in a bowl.

Heat oil in a large dutch oven over medium heat until shimmering. Add onions and bell pepper and cook until softened, about 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spice mixture and cook, stirring constantly, until fragrant, about 1 minute.

Stir in half of beef. Increase heat to medium-high and cook, breaking up meat with spoon, until no longer pink, 3 to 5 minutes. Add remaining beef and cook until no longer pink. Stir in beans, diced tomatoes with their juice, and tomato puree and bring to a simmer. Cover, reduce heat to gentle simmer, and cook, stirring occasionally, for 1 hour.

Uncover and continue to simmer gently until beef is tender and sauce is dark, rich, and slightly thickened, about 45 minutes longer. If chili begins to stick to bottom of pot or looks too thick, stir in water as needed. Season with salt and pepper to taste. Serve. (Chili can be refrigerated for up to 3 days; add water as needed when reheating to adjust consistency.)

Come find me on Facebook here.

Beef Burgandy

As we come into colder weather, we can now start making those dishes that heat up our kitchens that are generally avoided in the Summer. This Beef Burgandy is one of those, and one of the tastiest dishes I have ever made. It is a little labor intensive at the beginning before it gets into the oven, so make sure if you have a stretch of time you are able to be uninterrupted.

The layers of flavor that are in this dish are incredible. It is also a fairly easy dish to customize. If you are familiar with the classic recipe, it includes pearl onions which I omit, but yet I add celery. When I first started making this dish, I did pearl onions in it, but after one time when I omitted them because I forgot to buy them, I realized I enjoyed it better without them. I served this with simple mashed potatoes and corn bread. I thought the three foods complimented each other perfectly.



Look at that! I actually sliced and chopped all my vegetables before I started cooking! A rarity. You can probably also tell those carrots are baby carrots. I had a bunch in the fridge, so I decided to use those this time instead of normal carrots. These worked just as good.


Browning the second batch of beef.


Now the onions.


Carrots and celery thrown in.


As usual, my final picture does NOT do this meal justice. The beef was perfect! This is a standard meal, once or twice a month for us in the colder months.

Beef Burgandy


6 slices thick cut bacon, diced

3 pound chuck roast or round roast, cut in to 1—inch cubes (can also use pre-cut stew meat in a pinch)

2 cups red wine, such as Pinot Noir

2 yellow onions, thinly sliced

2 carrots, sliced

2 celery stalks, diced

3 garlic cloves, minced

1 tablespoon tomato paste

3 sprigs of fresh thyme

1 bay leaf

2 cups of beef broth

1 ½ cups of white button mushrooms, sliced

Vegetable oil (if needed)


Pat the beef cubes dry with a paper towel and sprinkle with salt and pepper, set-aside.

Heat a stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, and the fat has rendered. Transfer bacon to a paper towel lined plate. Pour off and reserve the bacon fat, leaving one tablespoon in the skillet.

Add a single layer of beef cubes to the skillet to sear. Do not overcrowd the pan (you will need to brown in batches), and do not move the cubes until they brown on the bottom and release easily from the skillet. Turn over and brown the other sides. Once all sides are brown, remove from the pan and add to a Dutch oven. Add ¼ cup of red wine to the skillet to deglaze, scraping all the dark bits up. When the skillet is clean, pour the contents into the bowl with the meat.

Add one tablespoon of reserved bacon fat to the skillet. Once it is heated, repeat the steps to brown the next batch of meat. If a third batch is required, repeat the deglazing step before browning the third batch.

Once all the meat is browned, add 1 tablespoon of reserved bacon fat (or vegetable oil if you have run out of fat) to the skillet and reduce the heat to medium. Once heated, add the onions and cook until softened and browned. Stir often. Add carrots and celery, and cook until softened. Add garlic and tomato paste, and cook for 30 seconds or until fragrant. Transfer the vegetable mixture to the Dutch oven with the meat.

Clean the skillet, or use a new one to cook the mushrooms. Heat one tablespoon of bacon fat (or oil) in the skillet, and cook mushrooms until they have released their liquid, the liquid has evaporated, and the mushrooms have become golden brown. Remove from the pan and set aside with the bacon.

Stir the meat and vegetables together. Place the thyme sprigs in with the mixture, and add remaining wine. Use the broth to increase the liquid amount until it comes up right below the top of the meat/vegetable mixture. Cover and cook at 300 degrees for 2-3 hours, until the meat falls apart easily with a fork. 15 minutes prior to being done, add in the mushrooms and bacon and stir to incorporate.

Come fine me on Facebook here.

Tater Tot Hot Dish

This recipe comes from another one of my favorite food blogs to read, Sarah ‘n Spice. If you are a fan of Alton Brown on the Food Network, definitely check out her My Good Eats section as well, as she cooks every recipe from every show.

If you are anything like us, you like to make breakfast for dinner once in a while. We do it once every week or two, as everyone in our house loves breakfast foods, and it is usually a sure bet for the boys to eat a real good dinner. I am not sure this is a true breakfast casserole, but that is what I have always made it for in the past. It is really a just meat, potato, and cheese dish, wish some cream of mushroom soup to help give it some moisture.

So go ahead and make this for breakfast, lunch, or dinner, and you will not be disappointed at all. Oh, and it is super easy!


Tater tots in a lightly sprayed pan. I was running behind, so I could not make the Tater Tot Army I was hoping for. See Sarah’s original for that one.

IMG_1546 IMG_1547

The sausage cooked, drained, then with the milk and cream of mushroom soup added.

IMG_1548 IMG_1549

Going into the oven (minus the foil) and then out of the oven. I had some really cranky hungry boys by this time, so I could not leave it in long enough to get nice and golden brown.

And of course I didn’t get a picture of it portioned on the plates. Maybe next time. Anyway, we served this with some basic scrambled eggs and biscuits. Very hearty, filling meal!



Tater Tot Hot Dish


1 32oz bag tater tots

1lb ground beef (or sausage)

1 can cream of mushroom soup

1 cup whole milk

2 cups shredded cheddar cheese


Preheat the oven to 350 degrees. Arrange the tater tots on the bottom of a 9×13 pan (sprayed lightly with a non-stick cooking spray) in one single layer. Brown ground beef in a skillet. Add in cream of mushroom soup and whole milk. Simmer for 5 minutes. Pour the meat mixture over the tater tots. Sprinkle on cheese. Cover in foil, and bake for 30 minutes. Uncover and broil for 3-5 minutes until cheese is bubbling and golden brown. Slice and enjoy!

The recipe can be found at Sarah ‘n Spice.

Your new favorite meatballs!!

A while back, I posted half of my spaghetti and meatballs recipe, the meat sauce half. Now, to complete the meal, here are the best meatballs you will ever eat. As I explained in the sauce post, this recipe was passed down from my brother-in-law’s Italian grandmother to my sister, who has shared it with me. After eating this one day at her house, I vowed to never go back to store bought spaghetti sauce again. And these meatballs have ruined me for good. The best thing about the recipe is, it is very easy to make and doesn’t take a whole lot of ingredients. Enjoy!

And a note, I am also adding the sauce recipe below the meatball recipe so you have everything on one page when (not if!) you decide to make it.

photo 6

The meatballs just out of the oven after browning.

photo 7

Then in to the sauce to simmer for a couple of hours.

photo 8

Done simmering. Is your mouth watering yet??

photo 9

The final product, on our fancy paper china of course!



3 slices of white bread

1 pound of ground beef (fattier, such as 85-15) (can also use sausage, lamb, or any combination of the 3)

3 eggs

Handful of parmesan cheese

Small onion, finely chopped

2 tablespoons of parsley

½ tablespoon of fennel seeds

Pre-heat oven to 400 degrees. Wet bread under water, and squeeze out well. Shred bread with fingers into a medium size bowl. Combine all ingredients with the bread. Mix well with fingers. Roll into balls and place on a rimmed baking sheet, sprayed with cooking spray. Cook for 15 minutes, or until browned then flip over and cook until brown, about another 10 minutes or so. Place meatballs into simmering sauce until ready to eat.



Olive oil

Red pepper flakes

1 onion, chopped

4 gloves of garlic

1 pound of ground beef (or spicy chicken sausage)

1 28 ounce can of crushed tomatoes


2 tsp oregano

Basil (6ish fresh leaves or Tbsp or less of dried)

Heat thin layer of oil in large sauce pot or Dutch oven over medium heat. Once hot, add a couple of shakes of red pepper flakes. Add onion and cook until a bit translucent or soft. Add meat and cook through. Make a well in the center of the pot and add the garlic, cooking for one minute or so. Add crushed tomatoes, salt, oregano, and basil (if using dried). If using fresh basil, add it 15 minutes before ready to serve.

Bring to a boil; turn down to a bubbly simmer for a couple of hours. Stir occasionally.

Fall off the bone Baby Back Ribs

If you are looking for an easy way to prepare extra juicy, fall off the bone tender ribs, this is the recipe for you. It only takes a few minutes of prep work, and then let the oven do the rest. It is a very flexible technique, as you can use whatever spice rub you like that works well with beef, and any barbeque sauce you prefer, whether on the sweet side, smoky, etc.

photo 1

The ribs with the spice rub added

photo 2

In the foil packet, onions and peppers added, ready for the bbq sauce, then to be sealed and then go in to the oven.

photo 3

Right out of the oven. I know it is hard to tell these are ribs in this picture, but trust me, they are, and they are oh so good!

Baby Back Ribs


1 rack of pork baby back ribs, cut in to two sections

1 onion, sliced 1-2 green bell peppers, sliced ½ tablespoon paprika

½ tablespoon onion powder

½ tablespoon garlic powder

Salt and pepper

1 ½ cups barbeque sauce


Preheat oven to 300 degrees. Make spice rub by mixing paprika, onion powder, garlic powder, salt and pepper in a small bowl. Rub over ribs.

Line a 9×13 baking dish with foil, with enough hanging over to be able to seal up over the ribs. I lay one long piece the length of the dish, and then two additional pieces front to back with plenty of overhang on both ends.

Lay the ribs in the pan, add onions and peppers on top, then pour barbeque sauce over all of it. Seal up the foil packet. Cook for 3-4 hours or until the ribs are cooked through.

Beef with Broccoli

If you haven’t noticed yet, I make a lot of Ree Drummond recipes, aka The Pioneer Woman. She has a lot of simple, tasty, and hearty meals. This one is no exception. It is a spin on a classic Chinese take-out recipe that will have you not wanting to order Chinese take-out any more. Her recipe called for it to be served over Chow Mein noodles, but I served it over a simple Jasmine rice.

It is adapted very slightly. She calls for 1/2 cup of low-sodium soy sauce, but in my mind that makes it much too salty. I reduced it to 1/4 cup and also left off any more salt being added, which she calls for additional salt to taste. Trust me, you do not need any additional salt.


photo 1

photo 2

photo 3

photo 4


Beef with Broccoli


1/4 cup low-sodium soy sauce

1/4 cup cornstarch

3 tablespoons sherry

2 tablespoons brown sugar

1 tablespoon minced fresh ginger

2 cloves garlic, minced

1 pound flank steak, trimmed of fat and sliced very thin against the grain

3 tablespoons peanut or olive oil

1 pound broccoli florets

1/4 cup beef broth

1/4 cup oyster sauce

Chow Mein, for serving



In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of t he liquid and set aside.

Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.

Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed.

Serve over Chow Mein.

Adapted from The Pioneer Woman

Perfect Pot Roast

Growing up in a family with five children, pot roast was a common meal, especially on the weekends as it is easy to prepare, and can feed a large family pretty handily. The problem was, the pot roast I grew up eating was not very appetizing at all. I had to completely cover it with Worcestershire sauce (nothing against Worcestershire sauce by the way as I love it) for it to be manageable to eat. This pot roast comes out moist and extremely flavorful and cooked with carrots and onions. You will notice the recipe does not have any potatoes, and this is because it is almost impossible to get roast, carrots, and potatoes to cook evenly and thoroughly for the same amount of time. So instead of adding potatoes to the pot, I make a pot of mashed potatoes and serve them with the roast. You will not be disappointed with this recipe, I guarantee it!

photo 1

The onions cooking until starting to brown.

photo 2

Next the carrots

photo 3

Then the roast. My Dutch Oven wasn’t able to brown the whole roast at once, so I cut a third off of it and browned one piece at a time. Once it was time for everything to go back in together, it was fine all squished (cooking term!) in there together.

photo 4

Everything squished in together.

photo 5

Final product, and trust me, this picture does NOT do this recipe justice! The flavor tenderness and flavor is absolutely Wonderful!!

Perfect Pot Roast


Salt and freshly ground black pepper

One 3 to 5-pound chuck roast

2 or 3 tablespoons olive oil

2 whole onions, peeled and halved

6 to 8 whole carrots, unpeeled, cut into 2-inch pieces

1 cup red wine, optional

3 cups beef broth

2 or 3 sprigs fresh rosemary

2 or 3 sprigs fresh thyme


Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.


Recipe from The Pioneer Woman

Salisbury Steak Meatballs

A great twist on an all-time classic, Salisbury Steak. The great thing about this version is with the smaller meatballs, it is very easy to take as much, or as little as you want. Served over a nice dish of buttered egg noodles, this dish is very savory and delicious. Quite easy as well. And the gravy that this makes is very, very good!


Salisbury Steak Meatballs


1 pounds Ground Beef

1/2 cups Seasoned Breadcrumbs

1/4 cup Brown Mustard

1/4 cup Ketchup

1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes

1 Tablespoon Worcestershire Sauce

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1 whole Half Stick (1/4 Cup) Land O’ Lakes Salted Butter

1 whole Large Onion, Halved And Sliced

2-1/2 cups Beef Broth

1 Tablespoon Worcestershire Sauce (addition)

1 Tablespoon Ketchup (additional)

2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste

1 teaspoon Kitchen Bouquet (optional)

1 pound Egg Noodles, Cooked to Al Dente and Drained

Minced Fresh Parsley


To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form in to medium sized meatballs and place on a plate.

Heat a large skillet or Dutch oven over medium heat, then add 2 tablespoons of butter. When melted, add half the meatballs and gently move around the pan to brown. When browned, remove them to a clean plate and repeat with the rest of the meatballs.

In the same pan, add the onions and cook 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup beef broth with the corn starch.

Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup and mustard. Stir to scrape up the bots off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow to simmer in the sauce for 10 minutes until the meatballs are done and the sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.

Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with remaining parsley.

Adapted from The Pioneer Woman