Dinner-Time Favorites from Betty Crocker

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It’s no secret that I make a LOT of sweet treats on this blog, but truth-be-told, I make dinner several times a week and sometimes I love it even more than dessert.

Sometimes.

Lately I’ve been cooking up a lot of savory fare for my friends at Betty Crocker and below are just a few of my favorites from the past few months. To all of my recipes for Betty Crocker, visit my Betty Blogger profile!

Beef Stroganoff Cup Pies–these little pies have all the things I love about beef stroganoff in a handy little pie. Sean took these to lunch every day the week I made them!

Lentil and White Bean Sloppy Joes–Anytime I have a craving for some nostalgic comfort food that can be made quickly, these meat-free sloppy joes happen.

Lighter Buffalo Chicken Salads–We love buffalo wings in our house and could eat them any day of the week. This salad combines the spicy goodness of one of our favorite bar-snacks with the fresh crunch of a salad.

Crunchy Italian Salad with Pita Croutons–if the above salad is any indication, we love a loaded-salad in this house. This one hits all the flavor and textural contrasts I look for in a meal: salty and sharp, sweet and tangy, crunchy, savory, crisp, fresh…it has it all!

Cowboy Spaghetti Bake–As a kid, my hands-down favorite meal was spaghetti. This version is decidedly western with chili powder, bacon, jalapenos, and a melty layer of cheddar.

Cheeseburger Skillet Fries–The day I made these skillet fries was a very good day…I mean, it’s everything you love about a burger and fries, but in a skillet.

 

Disclosure: I was compensated by Betty Crocker for the development of these recipes. As usual, all opinions are my own. 

Sweet Potato Chicken Hash

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This hash is inspired by a brunch I had a few years ago when I was visiting one of my best girlfriends, Amber, in NYC. She took me to Alice’s Teacup because it’s cute and charming…and I’m a sucker for cute and charming! I had the Scones Benedict but the part I remember the most was the potato-chicken hash on the side. It was such a surprise and so, so good.

I have been recreating this dish at home ever since and have swapped out the regular potatoes for sweet. Sometimes I use leftover roasted chicken for this, but in this case I used chicken thighs since I love ‘em. But chicken breast totally works as well. The chicken adds heartiness to this dish and makes it appropriate for any meal of the day. I put an egg on it, because most things benefit from a runny egg…and I know some of us are weirded out by eating chicken with eggs, but this dish may just turn it around for you. I mean I get it, the whole life cycle thing…but, really…you’re already eating chicken flesh and it’s embryo (YUCK, I know…punch me) in separate meals, so eating them together isn’t really that much of a stretch. Either way…don’t add an egg if it creeps you out, do yo’ thang girl (or boy).

Sweet Potato Chicken Hash

Serves 2-3

I used a Cajun spice blend from Gustas Vitae* for this dish. I love the spicy-savory flavor with the sweet potato and hearty chicken…plus the magnetized container is cool and convenient. You can order their spice blend here, or concoct you own. In a pinch you could mix some paprika, cayenne, garlic powder, and thyme to make a similiar blend. 

2 boneless, skinless chicken thighs cut into chunks (about 1 1/2 cups)

1 medium sweet potato, peeled and diced (about 2 cups)

1/2 cup chopped onion

2 teaspoons Cajun seasoning

pinch of salt

olive oil

parsley and fried egg for garnish if desired.

In a skillet heat about 2 teaspoons of olive oil over medium high. Toss the chicken with a pinch of salt and half of the cajun spice mix to coat. Add to the heated pan and cook until chicken is browned and cooked through. Remove the chicken from the pan and set aside. Add about 1 tablespoon more of olive oil, add the sweet potato, onion, remaining cajun seasoning and a pinch of salt. Cook until sweet potatoes and onions are browned and potatoes are tender. Add the chicken back to the pan and toss to combine. Top with parsley and a fried egg if desired.

*Full disclosure, Gustas Vitae provided me with a sample of their products to try out. I was not compensated for this post and, as always, all opinions are my own. 

Chicken and Waffle Melts

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So…yeah…that’s a chicken and waffle with melted cheese all up on it. I made these rosemary-laced waffles with a decidedly savory slant for a project I was working on for Bisquick that didn’t end up getting used…and I couldn’t hold out on you and just let it whither away on my desktop. I had to share it! I mean, it’s crispy chicken and rosemary waffles meets cheesy melt, with a little sweet and spicy condiment, and it’s real good.

I’m a firm believer that most things are better with cheese. It’s just science, ya know? The waffles can be made with whatever your favorite, basic waffle recipe is with the addition of a heap of rosemary. It makes for a savory, herbal waffle that pairs perfectly with the super-crispy, Panko-crusted chicken. There’s a maple drizzle that’s spiced up with tangy Tabasco…it’s pretty amazing as a dipper for chicken fingers and makes total sense with this savory waffle concoction. The chives bring a little savory bite and the cheese does it’s magical, melty cheese thing. This crazy dish was intended to bring together breakfast and dinner to make everyones favorite meal: brinner! I think it works for a savory + sweet + cheesy + spicy breakfast, brunch, lunch, dinner or brinner…it’s a versatile one.

Chicken and Waffle Melts

Since these waffles were intended for a project using Bisquick, they are made with the mix. I have not included a recipe for the waffles here, but you should use whatever waffle recipe is your stand-by and add 1 to 2 tablespoons of chopped, fresh rosemary.  

4-6 rosemary waffles

1/2 lb. chicken breast cut into chunks

1 tablespoon flour

1 egg

1/4 cup milk

5 dashes of hot sauce, like tabasco

3/4 cup panko bread crumbs

1/4 cup flour

salt and pepper

canola oil

1/4 cup maple syrup

as many dashes of hot sauce (tabasco) as you like

1 cup shredded cheddar cheese

3 tablespoons chopped chives

Mix the chicken with the 1 tablespoon of flour to coat. Place the egg, milk, and hot sauce in a shallow, wide dish and whisk to combine. Place the panko, 1/4 cup flour, a big pinch of salt and pepper in another shallow, wide dish and mix to combine. Dip the flour coated chicken pieces in egg mixture, and dredge through the panko mixture to coat. Set on a plate and allow to rest for about 10 minutes so the breading adheres well to the chicken. Heat a skillet over medium-high heat with about 1 inch of canola oil. Once the oil is hot, shallow fry the chicken in batches until cooked through and golden on all sides. Drain on a paper towel lined plate.

Preheat your oven’s broiler.

In a small bowl whisk together the maple and hot sauce. Place waffles on a baking sheet and layer with chicken pieces, and a generous amount of cheese. Place under the broiler and cook until cheese is melted and bubbly. Remove from over, place on plates and sprinkle with chopped chives. Drizzle with the spicy maple and eat!