BETTY CROCKER SPATULA RECIPES

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SPAETZLE RECIPE - BETTYCROCKER.COM



Spaetzle Recipe - BettyCrocker.com image

The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish—tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 6

2 large eggs, beaten
1/4 cup milk or water
1 cup all-purpose flour*
1/4 teaspoon salt
Dash pepper
1 tablespoon butter or margarine

Steps:

  • Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
  • Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.

Nutrition Facts : Calories 120 , CarbohydrateContent 17 g, CholesterolContent 75 mg, FatContent 1 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving , SodiumContent 135 mg, SugarContent 0 g, TransFatContent 0 g

GRILLED CHICKEN ADOBO RECIPE - BETTYCROCKER.COM



Grilled Chicken Adobo Recipe - BettyCrocker.com image

Looking for the best chicken adobo recipe on the internet? We’d like to throw our spatula into the ring. This grilled version of Mexican adobo chicken combines sophisticated yet familiar flavors that are easy to enjoy. Using canned chipotle chiles in adobo sauce lets you skip the step of toasting, soaking and pureeing dried hot peppers, while still delivering on all of the deliciously warm, spicy flavors the traditional method is known for.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Yield 4

Number Of Ingredients 12

1/2 cup chopped white onion
1/4 cup chopped canned chipotle chiles in adobo sauce
1/4 cup water
4 cloves garlic
1 tablespoon packed brown sugar
1 tablespoon cider vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
4 boneless skinless chicken breasts (2 lb)
Old El Paso™ Crema Mexicana, thinly sliced radishes, lime wedges, fresh cilantro leaves, if desired

Steps:

  • In blender, place onion, chipotle chiles, water, garlic, brown sugar, vinegar, coriander, cumin, salt and oregano. Cover and blend 60 to 90 seconds, stopping to scrape down sides of blender with spatula as needed, until smooth.
  • Place gallon-size resealable food-storage plastic bag in shallow dish. To plastic bag, add marinade and chicken; seal bag. Turn until chicken is evenly coated. Refrigerate at least 30 minutes but no longer than 2 hours.
  • Heat gas or charcoal grill. Place chicken on grill over medium heat. Discard any remaining marinade. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Serve chicken with remaining ingredients.

Nutrition Facts : Calories 280 , CarbohydrateContent 2 g, CholesterolContent 140 mg, FatContent 1 , FiberContent 0 g, ProteinContent 51 g, SaturatedFatContent 2 g, ServingSize 1 Chicken Breast, SodiumContent 280 mg, SugarContent 1 g, TransFatContent 0 g

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