I’m not actually giving REE away, you guys. Marlboro Man would haaave myyyy hiiiiide.
But I do have a little sumpin’ sumpin’ to BUTTER YOU UP, OMG I sure did just say that.
But wait! Chill your cheelah because I actually DO want to talk about this butter for a smidge. Wow, I just got knocked to the back of the room from the air generated from your eye roll.
Early last week I participated in a little Land O’ Lakes butter webinar that Ree hosted, where we listened to her talk about the hows, whys and the how oftens (duh) of using butter, complete with a power point presentation and butter TIDBITS. I get excited about these things.
At the end of the prez, about 25 bloggers had the chance to ask Ree questions about butter, or in my case, sing to her. I MEAN WOULD YOU EXPECT ANY LESS?
She’s not spoken to me since.
So to keep IN THE SPIRIT (I’ve got some serious jazz hands goin’ on right now, you guys) of the giveaway, I decided I would cook with it first so that I could give a full report on where I stand in this world we live in.
The new butter comes with olive oil and sea salt, which to me is like angels partying on your tongue. I mean, they could cover me from head to toe in this stuff and stick me in a wax museum and then when the places closes for the night, I’d lick it off clean and beg to do it all again for a month straight.
They also come in little half bars of 4 Tbs., which is perfect because that’s just the size of a lipstick so you can easily apply as needed.
I decided that I should most definitely use all 4 Tbs. to REALLY test it out and get the full effect. Quality control, yo.
So I went simple, with garlicky, lemony pan-seared chicken thighs over buttery orzo. And some wilted arugula and toasted pine nuts to tie it up in a little bow. A little butter bow.
Seriously. I mean I COULD NOT MOVE. I’m going to use 4 Tbs. of butter in every single thing from now on for the rest of my live long days.
Okay fine I’ll get to the giveaway.
SO, what we have here is the “Ree’s Cooking Essentials” kit, complete with her two (signed!) cookbooks, some buttah, and 3 of her favorite kitchen utensils. I’m super excited about that flat whisk! I can’t wait to sing into it like a microphone and annoy the tar out of my husband.
To enter, all ya gerts-ta-dew is answer me this one question: In high school, did you curl, tease or crimp your bangs?
And of course, for extra entries, you can always:
* Like Bev Cooks on the Facebooks and lemme know
* Follow @bevcooks on the Twitters and lemme know
* Follow Bev Cooks on the Pinterest and lemme know
* Follow Bev Cooks on the Instagrams and lemme know
**This giveaway will close Monday evening at 6pm, CST, and is limited to US residents only. I will announce the winner Tuesday morning. Thank ya!**
**Also, I was not compensated for this post, other than the same kit one of you shall receive. All opinions expressed are my own, dudes.**
And oh yeah, here’s the recipe!
Lemon Pan-Seared Chicken with Buttered Orzo:
What it took for 2:
* 4 Tbs. Land o’ Lakes Butter (with olive oil and sea salt), divided
* 2 cloves garlic, minced
* 6 boneless, skinless chicken thighs
* 2 lemons
* 2 cups arugula
* 1 cup orzo
* 1/4 cup grated parmesan cheese
* coarse salt and pepper
Melt 2 Tbs. butter in a cast iron skillet over medium heat.
Add the garlic and bloom 30 seconds. Nestle the chicken in the pan with the garlic, and sprinkle with salt and pepper.
Slice one lemon and stick it all in with the chicken. Sear the chicken on both sides until cooked through and browned all over. It should take 10-12 minutes total. With the heat at a medium, the garlic should’t burn on you, braising in the lemon juice and butter. But if it does, I’m sorry. I actually like burned garlic.
Bring a pot of salted water to a boil. Cook the orzo until al dente. Drain and return to the pot. Add the two remaining Tbs. butter, arugula and cheese to the pot. Stir to combine. Season with a pinch of salt and pepper.
Serve chicken over a bed of orzo. And that other lemon? Have it on hand to squeeze all over the plated dishes.