Recently on Betty Crocker: Freezer Burritos and Cheesy Brown Rice Broccoli Casserole

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Turkey and Bean Freezer Burritos

Turkey and Bean Freezer Burritos

Happy (late) Wednesday, frens!

How’s the spookiest week of the year going for you? My mom is in town all week! and we’ve been eating just a ton of delicious things and hanging out with Casper-man. It’s been pretty fun and super nice to have some extra hands and eyes around, especially since Sean has to go take a class in Seattle this week on some sort of “cold-weather-geo-dirt-civil-building-stuff” (technical terms, y’all) so he can snag jobs for his company in Alaska (no we are NOT moving to Alaska)…mostly it’s stuff I don’t 100% understand, except that he’ll be gone for 5 days and we’re totes gonna miss him. On Friday we plan on staying in and hopefully some Trick-or-Treaters will stop by because we are handing out full-size candy bars and I just don’t need that sort of temptation in my face after Halloween.

I’m just popping by to share two recent recipes up on Betty Crocker: Make-Ahead Turkey and Bean Freezer Burritos and Cheesy Brown Rice, Broccoli, and Chicken Casserole. Both are equally delicious in different ways. Sean’s a burrito guy through-and-through, so these were a huge hit in the house for quick lunches. The casserole took some talking up–since he thinks he doesn’t like casserole (he’s wrong, for the record) but the leftovers ended up being devoured within 2 days, so you be the judge. Click over for the details and recipe links below the photos!

Cheesy Brown Rice, Broccoli, and Chicken Casserole

Cheesy Brown Rice, Broccoli, and Chicken Casserole

Hazelnut Crunch Pumpkin Cake with Brown Butter Cream Cheese Frosting

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Guys, cake!

Yesterday was a day that called for cake…even though I didn’t have any left, I wish I did. It was one of those frustrating, frantic, half-assed days where you’re pulled in different directions and nothing gets accomplished. Days like that deserve something sweet. In my case it was a Reese’s pumpkin eaten over the sink with a gulp of cold coffee between ringing doorbells, barking dogs, a startled baby, and a project I just couldn’t seem to get through. But I wanted it to be a piece of this cake with a side of coffee…that was still warm.

This cake is a moist pumpkin and spice number with little bits of hazelnut suspended in the batter, iced with a brown butter + cream cheese concoction, and sprinkled with crunchy hazelnut candy. It’s got it all: tender-spiced cake, a buttery-tangy frosting, and lots of crunchy-sweet texture. It’s a dream boat and a sure-fire cure for one of those kinda days.

I don’t mean to get all complain-y, but some days are better than others and cake days are definitely the best!

[recipe]

Print Recipe

Hazelnut Crunch Pumpkin Cake

Makes 1, double layer, 6 inch round cake OR 1, 9-inch square cake.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teapoon baking soda

1/2 teaspoon kosher salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/2 cups finely chopped, toasted hazelnuts

1 1/2 sticks (12 tablespoons) unsalted butter, browned*

1 1/2 cups brown sugar

1/4 cup bourbon

2 eggs

1 1/2 cups pure pumpkin puree (not pumpkin pie filling)

Preheat the oven to 350˚F. Grease 2 6-inch round cake pans and line with parchment circles (you can also bake this cake in a 9-inch square pan).

In a mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, and hazelnuts. In another bowl whisk together the browned butter, brown sugar, bourbon, eggs, and pumpkin puree until combined. Fold the butter-pumpkin mixture into the flour and spice mixture until just combined and there are no longer streaks of flour throughout. Divide the cake batter between the two cake pans and smooth the tops. Bake in the center of the oven for about 50 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and cool on wire racks for 15 minutes before turning out the cakes and cooling completely. Cool the cakes completely before frosting—it is even better to wrap the cooled cakes in plastic and place them in the refrigerator to chill before frosting.

Brown Butter Cream Cheese Frosting

1 stick (4 ounces) unsalted butter, browned*

4 ounces softened cream cheese

1/4 teaspoon kosher salt

3 cups confectioner’s sugar

Using a mixer, beat the browned butter with the cream cheese until smooth. Add in the salt and beat in the confectioner’s sugar gradually until smooth and spreadable.

Hazelnut Crunch

1/2 cup granulated sugar

2 tablespoons water

pinch of salt

1 heaping cup toasted hazelnuts

Place a sheet of parchment on a sheet pan and set aside.

Heat the sugar and water in a saucepan over medium high heat until the sugar dissolves and becomes a deep golden amber color—don’t stir it, but you can swirl the pan if you need to. Remove from the heat and stir in the salt and hazelnuts. Pour the mixture onto the sheet pan and cool completely. Chop the cooled hazelnut crunch coarsely and store in an airtight container until ready to use.

To assemble the cake:

Place one of the cooled cake layers on a cake stand, spread a heaping scoop of frosting on top of the layer and spread evenly, then sprinkle with a handful of the hazelnut crunch. Place the other cake layer on top, pressing down lightly to adhere to the first layer. Pile several heaping scoops of frosting on top of the cake and spread evenly to the edges of the cake, spread the excess frosting over the sides of the cake, evenly. Scrape any excess frosting off with an off set spatula for a “naked-cake” effect, or spread thickly for a more traditional look.

*To brown the butter, place it in a skillet or saucepan over medium heat, let it melt. It will bubble and foam. Once it begins to foam, whisk it constantly until deep brown bits begin to appear and the butter smells nutty like toffee. Remove from the heat and cool to room temperature before using. [/recipe]

 

 

 

 

Lemon Herb Chicken Romano

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Jessica from the blog How Sweet Eats is one of the funniest, hyperbolic, and creative recipe makers out there. I love her and her blog to pieces and even though we’ve never met, I consider her a friend in that totally-weird-virtual-friend way.  I always look forward to her over-the-top recipes and hilarious musings. Reading her blog is a serious delight for me, her conversational tone and drool-worthy photos get me every time, and I’m sure her legions of fans would agree. And, it’s a major year for her! I mean, she just published her first book, moved, and is expecting an amazing baby-bundle in just a few months. She’s a serious super-girl.

That said, it’s no wonder her new cookbook, Seriously Delish, is such a stunner. I mean, it’s packed with her tell-tale creative recipes and signature writing style, plus tons of gorgeous photos to go with. So, to celebrate the release of Jessica’s first (and I am sure not last) cookbook, I knew I had to share something with you all from it’s pages and it was no easy choice. There are seriously SO MANY enticing recipe to choose from–I mean, HELLO Baked Black Raspberry Oatmeal with a Brown Butter Drizzle, or Bacon Manhattans, or Slow Cooker Short Rib Breakfast Hash, or S’mores Hot Fudge Shakes…UGH! Anyway, I decided to go with one of her mother’s classic recipes, the kind you’d serve to people you love, Lemon Herb Chicken Romano, because it’s mom-approved and it’s cheese crusted. WIN.

To continue the celebration, in collaboration with her publisher, I’m giving away a copy of Seriously Delish to a lucky reader! Cue the confetti-blast emoji’s!! Just leave a comment below about the last seriously delish thing you ate or made and a winner will be chosen at random on September 24th.
a Rafflecopter giveaway

[recipe]

Print Recipe

Lemon-Herb Chicken Romano

From Seriously Delish by Jessica Merchant of How Sweet Eats

4 boneless, skinless chicken breasts

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

2 teaspoons dried parsley

1 teaspoon garlic powder

4 large eggs

1 tablespoon whole milk

1 cup freshly grated romano cheese

2 tablespoons canola oil

1/2 cup dry white wine

1/3 cup low-sodium chicken stock

2 lemons

4 tablespoons unsalted butter, cut into pieces

1/4 cup chopped fresh parsley

cooked pasta to serve

Preheat the oven to 350ºF. Season the chicken with salt and pepper.

Set up an assembly line of 3 bowls. Add the flour, dried parsley, and garlic powder to one bowl. Add the eggs and milk to the next and beat lightly. Add the cheese to the last bowl.

Heat a large ovenproof skillet over medium-high heat. Add the canola oil. Dredge a piece of chicken through the flour, coating it completely. Add it to the egg, coating it once more. Finally, add it to the cheese and press so the cheese adheres to the chicken. Add the chicken to the skillet, and repeat with the remaining chicken breasts. Cook each breast until golden on each side, about 5 minutes per side. Be gentle when flipping so you don’t lose the coating. Once the chicken is browned, add the wine to the skillet and turn off the heat. Add the chicken stock and juice of 1 lemon. Cut the other lemon into wedges and place them in the skillet. Add the butter pieces to the skillet.

Cover the skillet and bake the chicken for 20-25 minutes. Remove the chicken from the oven and sprinkle with chopped parsley. Let cool for 5 minutes before serving. [/recipe]