Try these Amazing Recipes with your favorite Flavor of Sous Chef Butter

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Order the flavor you need to make the recipes you’ll love!  


Easy Seared Scallops


  • 1 pound large scallops

  • 2 tablespoons Sous Chef Seasoned Garlic Chive & Lemon Ghee

  • Fresh chopped parsley, for garnish

  • Additional lemon wedges, to garnish


  1. Add Sous Chef Seasoned Garlic Chive & Lemon Ghee to a large pan over medium-high heat.

  2. Pat scallops dry.

  3. Once ghee is melted, add the scallops and make sure they are not touching each other. Cook for 2-3 minutes, until golden brown, then flip.

  4. Once scallops are cooked through, toss the scallops to coat, garnish with parsley, and serve with additional lemon wedges.

Crock Pot Low Carb Buffalo Chicken Soup


  • 1/2 Tbsp Sous Chef Butter Cilantro Chili & Lime Ghee

  • 3/4 Cup Celery, thinly sliced

  • 1/4 Cup Onion, diced

  • 2 Cups Low sodium chicken broth

  • 1/2 Cup Full fat coconut milk

  • 1/2 Cup Whole30 Ranch dressing

  • 1/4 Cup Hot sauce

  • 1/4 tsp Paprika

  • 1/2 Lb Chicken thighs, large chunks of fat cut off

  • 1 Tbsp Tapioca starch

  • Green onion, sliced (for garnish)


  1. Heat the ghee in a large pan over medium high heat. Add in the celery and onion and cook until they just begin to soften and brown, about 3-4 minutes. Add into a 7 quart slow cooker

  2. Add all the remaining ingredients up to the chicken and stir until combined. Nestle the chicken into the liquid. Cover and cook on HIGH for 3 hours.

  3. In a medium bowl whisk the tapioca starch and 2 Tbsp of the cooking liquid until smooth.  Stir it back into the slow cooker, making sure it's mixed and smooth. Cook another 1 to 2 hours, or until the soup thickens a little bit.

  4. Remove the chicken from the slow cooker and shred. Stir it back into the slow cooker.

  5. Serve with green onions and DEVOUR!


Red Wine Spaghetti with Ghee, Pine Nuts and Basil


  • 2 tablespoons Sous Chef Seasoned Garlic Chive & Lemon Ghee

  • 1 750 ml bottle of your favorite light red wine

  • 1 teaspoon sea salt

  • 8 ounces spaghetti

  • 1/2 cup pine nuts

  • 1 cups crumbled feta cheese or almond milk ricotta see note

  • 1 tablespoon fresh lemon juice

  • 1/2 cup fresh chopped basil




  1. Find a pan wide enough to hold the uncooked spaghetti. Melt 1 tablespoon of Sous Chef Seasoned Garlic Chive & Lemon Ghee in the pan on medium-high heat.

  2. Add the red wine, salt and 1 cup of water, and bring to a boil. Add the spaghetti and reduce heat to a rapid simmer. Cook the pasta until the wine has been absorbed, stirring occasionally. Depending on the pasta you are using, you may need to add up to 2 more cups of water as you cook. If the pasta has absorbed the liquid but still isn’t quite done to your liking: add another half a cup at a time until it is done. You want some liquid leftover as a sauce, so once you remove the pan from the heat, and a few splashes of water so the noodles don’t dry out.

  3. Off the heat, add the remaining ghee, pine nuts, lemon, and basil. Toss to combine and top with the cheese.

Crispy Rosemary Thyme and Lemon Potatoes

  • Step 1. Soak them in water before cooking.
    Step 2. Pre boil the potatoes until about half done
    Step 3. Keep them well spread out while cooking.
    Step 6. Cook them on a high temp.


  • 2 1/2 lbs Potatoes cut into 1” cubes

  • Two teaspoons (or to taste) Sous Chef Butter Rosemary Thyme & Lemon Ghee to large bowl


  1. Add potatoes then toss till potatoes till covered

  2. Preheat oven to 400°F. Set potatoes on center rack and roast for 25 minutes or until bottoms are brown and crispy. Then toss/turn pieced to roast evenly for another 15 min or until tender in center.


Paleo Butter & Herb Chicken


  • 8 chicken thighs, bone-in skin-on

  • 1 lemon, zested and juiced

  • 1/12 tablespoons Sous Chef Garlic Chive and Lemon Ghee

  • 1/12 tablespoons Sous Chef Rosemary Thyme and Lemon Ghee

  • 1/4 cup coconut cream

  • 1/2 teaspoon salt


  1. Preheat the oven to 375° and place the chicken thighs skin side down in a 13x9 pan.

  2. Sprinkle lightly with salt then flip over so the skin side is up. Set aside.

  3. In a medium saucepan, combine ghee, lemon zest and juice and coconut cream, Stir over medium heat until everything is well combined.

  4. Pour the mixture over the thighs and bake for 40-45 minutes or until they reach 165°.

  5. If you want the skin crispy, turn up the oven to 500° and bake for another 5-10 minutes.

Latin Style Seared White Fish


  • 4 (6 0z) Whitefish filets (trimmed and deboned)

  • 3 Tbsp   Sous Savory Cilantro Chili and Lime Handcrafted Ghee

  • 1 Tbsp   Fresh Squeezed Lime Juice (use remaining for garnish)

  • ½             Small Cucumber coarsely chopped (about ½ in cube)

  • 1              Mango coarsely chopped (about ½ in cubes)

  • ¼ C         Red Onion finely chopped

  • 1              Haas Avocado coarsely chopped (about ½ in cubes)



  1. Preheat large, nonstick sauté pan on medium-high heat.

  2. Coat Fish with 1 to 2 Tbsp of Sous Chef Cilantro Chili Lime Handcrafted Ghee then place remaining ghee in pan.

  3. Place coated fish in heated fry pan; cook 3-4 min on each side or until fish is opaque and separated easily.

  4. Toss Cucumber, Mango, Onion and Avocado in bowl with lemon juice. (Add salt and pepper to taste if desired)

  5. Top cooked fish with mixture then serve over bed of Jasmine rice.

Note: Always check fish for bones and cook to an internal temperature of 145* F


Pan Seared Rosemary & Thyme Salmon with Dill-Yogurt Sauce



  • 4            Salmon Filets (about 1 ½ lbs.) Skin removed, dried

  • 3 Tsp     Sous Chef Rosemary Thyme & Lemon Handcrafted Ghee

  • ½ Cup   Plain whole milk Greek Yogurt

  • 2 Tbsp   Finely chopped Fresh Dill

  • 1 Tbsp   Finely Chopped Capers

  • 2 Tbsp   Fresh Lemon Juice (use remaining lemon for garnish)


Cooking Directions

  1. Preheat large, nonstick sauté pan on medium-high heat.

  2. Coat Fish salmon with Sous Chef Rosemary Thyme & Lemon Handcrafted Ghee then place any remaining ghee in pan.

  3. Place coated fish in heated fry pan; cook 3-4 min on each side or until browned and separates easily.

  4. Combine in medium bowl; yogurt, dill, capers and lemon juice. (Add salt and pepper to taste if desired)

  5. Top cooked fish with mixture then serve over bed of wild rice.

Note: Always check fish for bones and cook to an internal temperature of 145* F

Sautéed Baby Portobello’s and Spinach



  • 3 tbsp    Sous Chef Garlic Chive & Lemon Handcrafted Ghee

  • 8 oz.       Baby Portobello mushrooms; sliced or quartered

  • 1             (9 0z) Bag of Fresh Spinach

  • ¼ C        Grated Parmesan cheese


Cooking Instructions

  1. Melt Ghee in large sauté pan over medium heat.

  2. Add mushrooms (salt and pepper to taste) 2 – 3 min or until mushrooms are tender

  3. Add Spinach and cover ; cook an additional 2 – 3 min or until wilted

  4. Reduce to low heat; simmer 3 – 4 min the sprinkle with parmesan cheese.


Large Cajun Grilled Shrimp with Creamy Parmesan Sauce



  • 1 ½ lb    Peeled and Deveined Large shrimp, (removed tails if desired)

  • 1 Tbs      Sous Chef Savory Cajun Handcrafted Ghee

  • 16           6 in. Wooden Skewers

  • 1 C.        Sour Cream

  • 1.2 C      Grated Parmesan Cheese

  • 1/3 C     Mayonnaise

  • 2 tbs      Roasted Red Peppers, chopped

  • 2 tbs      Green Onion, chopped

  • 1 tsp      Minced Fresh Garlic


Cooking instructions

  1. Pat dry shrimp with dry paper towel. Add Ghee to medium bowl, then add dry shrimp and toss till each piece is coated. Refrigerate 1 hour.

  2. Prepare Sauce by mixing Sour Cream, Parmesan Cheese, Mayonnaise, Red Pepper, Onion and Garlic in small bowl. Stir till well blended then store in refrigerator while cooking shrimp.

  3. Preheat grill (or grill pan) on high. Thread 4 shrimp onto each skewer. (head to tail)

  4. Grill 1-2 min on each side until shrimp turn pink and opaque

  5. Serve over rice and top with Parmesan sauce.

Rosemary Thyme & Dijon Grilled

Lamb Chops



  • 8             Lamb Loin Chops (1 ¼ in. thick) about 2 lbs.

  • 2 tbs.     Sous Chef Rosemary Thyme and Lemon Handcrafted Ghee

  • 1 tbs.     Dijon Mustard


Cooking instructions

  1. Combine Ghee and Dijon Mustard in small bowl.

  2. Using a brush coat both sides of Lamb with Ghee-Mustard mixture. Let sit at room temperature for 30 minutes.

  3. Preheat grill or iron skillet on high heat.

  4. Grill chops over direct heat for 3-4 minutes on each side or until interior temp reaches 130*F. (for medium rare) or 145*F (medium well)


Buttery Tarragon Roasted Lobster



  • 4 med.                  Lobster tails

  • 4 tbs                     Sous Chef Sea Salt Handcrafted Ghee

  • 1                            Lemon, squeezed for juice.

  • 2 Sprigs                Fresh Tarragon


Cooking Instructions

  1. Split lobster tails and pull meat through slit, allowing the meat to lay on the shell .

  2. In small microwave safe bowl add ghee and tarragon sprigs then warm till melted.

  3. Brush melted ghee over lobster tails. Remove tarragon sprigs and lay on top of lobster meat.

  4. Bake lobster tails in preheated oven at 350*F for approximately 5-7 min or until meat turns white and opaque.

  5. After baking, remove tarragon sprigs and brush with remaining ghee then serve.

  6. Melt more ghee for dipping if desired.

Savory Steaks



  • 4             1” thick grilling steaks (cut of your choice)

  • 2 tbs      Sous Chef Sous Savory Handcrafted Ghee


Cooking Instructions

  1. Remove steaks from refrigerator and pat dry with towel.After coating each side of steaks with ghee, set aside and cover for 30 min to 1 hr. (allowing steak to come to room temperature)

  2. Preheat large cast iron skillet to high heat.Sear each side of steaks (including edges) 2-3 min each or until medium dark brown.

  3. Reduce heat to medium, add remaining ghee to pan and cook steaks 3-5 more minutes on each side or until desired doneness is achieved. Basting steaks with melted ghee as the cook.

  4. Allow steaks to rest 5-10 minutes before slicing.

Interior steak temps – doneness

125* =   Rare

130* =   Medium Rare

145* =   Medium Well

165* =   Well done