Recently at Betty’s: Slow Cooker Chicken with Apples & Crème Fraîche and Chicken-Bacon-Ranch Enchiladas

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Chicken Bacon Ranch Enchiladas

 Chicken Bacon Ranch Enchiladas

I have a couple low-brow vs. high-brow chicken dishes to share with you today!

The low-brow is a super easy Chicken Enchilada dish that includes bacon and a creamy ranch sauce. It’s perfect for those ranch fiends in your life (we all have them)! Sean loves an enchilada and he was crazy for this version. It’s savory, a little spicy, cheesy, and so easy. The high-brow is a Slow Cooker Chicken with Apple and Crème Fraîche that includes my favorite cooking booze–calvados. It’s creamy, herbal, hearty, a little sweet, a lot savory, and perfectly autumnal. I’ve made this several times already this fall. The most important thing is that they are equally delicious. Win.

Slow Cooker Chicken w/ Apples and Crème Fraîche

 Slow Cooker Chicken with Apples and Crème Fraîche

Click on over to the Betty Crocker for the recipes and how-to’s:

Chicken Bacon Ranch Enchiladas and Slow Cooker Chicken with Apples & Crème Fraîche

Click HERE for a list of all of my Betty approved recipes!

 

 

Recently on Betty Crocker

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Helllloooo! Just checking in between feeding sessions, diaper changes, snippets of sleep, and endless cuddles with my main squeeze, Casper.

I have plans to share some of my experience with this whole motherhood thing and some of how things went down labor/birth-wise (which ended up being not at all what I wanted/expected)…are you all interested in any of that? I’d love to know your thoughts in the comments below.

Anyhoo (yeah, I just wrote “anyhoo…”), here are a few recipes that went live recently on BettyCrocker.com. Lots of delish end-of-summer fare before we transition into fall (YAY)!!

I hope summer treated you well!!

XO, Cindy

Easy Strawberry Ice Cream Shortcake

Easy Ice Cream Strawberry Shortcake

Slow-Cooker Bacon Caprese Dip

Slow-Cooker Bacon Caprese Dip

Waffle Donuts

Waffle Donuts

Skillet Zucchini Bread with Chocolate Chip Streusel

Skillet Zucchini Bread with Chocolate Chip Streusel

Raspberry Mint Limeade

Raspberry Mint Limeade 

Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes

Grilled Pork Tenderloin with Jalapeño Fruit Relish

Grilled Pork Tenderloin with Jalapeño Fruit Relish

Strawberries and Yogurt Brûlée

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. First up is a recipe from Nicole of Dula Notes.

Enjoy!! -Cindy

Strawberries and Yogurt Brûlée

Hey Hungry Girl Por Vida readers! Cindy’s blog constantly inspires me, so I’m honored she asked me to share a recipe with you.

Strawberry Yogurt Strawberries and Yogurt BrûléeSummer is in full swing and I don’t know about you, but the last thing I want to do is turn on my oven. Dinner is usually grilled outside or a big easy salad these days. Thankfully seasonal summer produce hardly needs to be tinkered with for delicious meals.

The smell of strawberries at the farmers market has been particularly intoxicating lately. My favorite way to eat strawberries is fresh, right off the stem, but sometimes I crave dessert with extra flair. Insert this recipe for fresh strawberries, a good dollop of creamy yogurt and a crunchy brûlée topping. It only has 4 ingredients, comes together really quickly and ends up looking so fancy that it will kill at any summer party. It’s also pretty guilt-free and you get to use a blow torch, which is pretty cool.

Strawberry Yogurt  Brûlée

[recipe]

Print Recipe

Strawberries and Yogurt Brûlée

Serves 2, adapted from Lottie+Doof

Notes: If your ramekins are larger, adjust the ingredients accordingly. If you don’t have a blow torch, place the ramekins on a rimmed baking sheet and place right under your preheated broiler for 2-3 minutes. Watch carefully.

10 medium-large strawberries, quartered

1/2 cup plain greek yogurt, 2% or whole

1/2 teaspoon vanilla extract

2 teaspoons + 2 tablespoons turbinado sugar, divided

1. In two – 3 1/2 inch ramekins, fill each about 3/4 of the way up with strawberries.

2. In a small bowl mix together greek yogurt, vanilla extract and 2 teaspoons tubinado sugar. Divide yogurt mixture between both ramekins and cover the strawberries. Make sure no strawberries are poking out or they will char. At this point, you can cover the ramekins with plastic wrap and keep in the fridge until you’re ready to add the brûlée topping and serve, 1-2 days ahead of time.

3. When you’re ready to serve, sprinkle each ramekin with 1 tablespoon of turbinado sugar in an even layer over the yogurt. Use a blow torch or culinary torch to heat the sugar until bubbling and dark brown, but be careful not to burn it. Serve immediately.[/recipe]