Browned Butter And Crispy Sage Chex Mix Recipes

BROWNED BUTTER AND CRISPY SAGE CHEX MIX™

Steps:

• Add cereals, nuts, pretzels and bagel chips to large microwavable bowl.
• In 6-inch skillet, cook butter over medium heat about 3 minutes, stirring frequently, until melted and foamy. Add sage; continue cooking about 2 minutes, stirring constantly, until butter is golden brown. Add Worcestershire sauce, garlic powder and onion powder; stir.
• Pour butter mixture over cereal mixture; stir well. Microwave uncovered on High 6 minutes, stopping to stir every 2 minutes. Spread onto paper towel-lined cookie sheet to cool. Store in airtight container.

BROWNED BUTTER RAVIOLI WITH CRISPY SAGE

Steps:

• Cook ravioli according to package instructions (or if using homemade, according to your recipe).
• While ravioli cooks, heat a large skillet over medium and add the butter. Cook for about 3 minutes or until browned and fragrant (it will smell nutty), swirling the butter and stirring occasionally. Add pepper to taste, and the sage leaves. Continue cooking about 2 minutes more, until sage is slightly crispy, stirring occasionally. Add about ½ tablespoon lemon juice.
• Once ravioli has finished cooking, add them to the skillet, stirring gently to coat them in the browned butter. Divide ravioli among 4 plates or bowls, top with freshly grated Parmigiano Reggiano and a squeeze of lemon.

PASTA WITH CRISPY SAGE AND MISO BROWN BUTTER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, saving 1 cup of pasta cooking water.
• Meanwhile, heat olive oil in a skillet over medium heat and cook shallots until softened, about 8 minutes. Remove all from heat and set aside.
• Melt butter in the same skillet until it foams. Add sage leaves, reduce heat slightly, and cook until butter is browned and sage is crispy, about 3 minutes. Remove from heat and take out sage from the butter. Set aside.
• Whisk miso paste into the browned butter immediately. Add a splash of preserved pasta water, shallots, Parmesan cheese, and lemon juice. Season with salt and pepper.
• Serve with a drizzle of olive oil and top with crispy sage and Parmesan cheese.

5 MINUTE BROWN BUTTER CHICKEN AND CRISPY SAGE

Steps:

• Cut chicken into bite-sized pieces (about 1-inch cubes), season generously with salt and pepper, and toss to coat.
• Melt butter in a large, nonstick skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage over the chicken.
• Set the timer for five minutes. Cook the chicken on one side without moving for 2 minutes and 30 seconds until golden brown. Stir and toss chicken and sage, making sure to coat all in brown butter, then flip the chicken to the other side and cook for the remainder of the time.
• Serve with your favorite side dish, make quesadillas, or add to pasta.

JUSTIN'S BUTTERY CHEX MIX

Steps:

• Preheat oven to 250 degrees.
• Melt butter. (I melt it in the oven while it's preheating in a 1 cup glass measuring cup.).
• Mix Worcestershire sauce, marinade, seasoned salt, garlic powder, and onion powder in small dish.
• Mix all 3 cereals, peanuts and pretzels in large bowl. Then pour into pan, cake pan or roasting pan (roasting pan is bigger and easier to stir later.).
• Mix seasoning mix into melted butter and pour evenly onto cereal mix. Stir very well.
• Bake at 250 for 1 hour, stirring every 15 minutes.