Mexican Chicken & Rice

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I’m always on the hunt for dinner dishes that are super easy, super fast, and require very little ingredients because I am absolutely not going to the grocery store after I’ve been at work since 6 in the morning. I do all of my grocery shopping on Saturday or Sunday so if there’s something I need for a recipe that I don’t have during the week, the recipe will either go without it, or we will not be eating that. This little gem of a dish only requires 4 ingredients, all of which I almost always have at the house already, and it’s literally the easiest thing ever to make and so good!

You Will Need:
-Boneless skinless chicken breasts. I used 3 because there’s just 2 of us & 1 for my lunch the next day. Use however many you need to feed your family that will fit in a 9×13 casserole dish.
-1 large jar of Pace picante sauce
-1 Bag of mexican blend shredded cheese
– 1 cup long grain white rice, uncooked
-1/2 cup water

Directions:
-Preheat oven to 375 degree
-In a medium bowl mix together water, rice, picante sauce, and about a handful of cheese
-Season chicken breast to taste. I sprinkled them with a little salt, pepper, and paprika
-Pour rice mixture into a 9×13 casserole dish
-Place chicken on top of rice
-Bake for 45 minutes
-Cover top of casserole and chicken with cheese & bake for a few more minutes until the cheese is melted.

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Three Layer Chocolate Cake

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My mom’s 50th birthday was April 2nd so we all got together to have a little party for her. This year she wanted a chocolate cake, but she wanted it to be homemade. This is not cake mix from a box! It’s the best chocolate cake though! It makes a 3 layer cake, so be sure you have 3 cake pans. I used 9 inch pans, but 8 inch would be fine too!

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You Will Need:
Cake:
-2 1/4 cups flour
-2 1/4 cups sugar
-1.5 cups unsweetened cocoa powder
-2 1/4 teaspoons baking soda
-2 1/4 teaspoons baking powder
-1.5 teaspoon salt
-3 eggs at room temperature
-1 cup and 2 Tablespoons buttermilk
-1/4 cup and 2 Tablespoons plain greek yogurt
-3/4 cup vegetable oil
-1.5 Tablespoons vanilla extract
-1 cup and 2 Tablespoons strong hot brewed coffee
-3/4 cup semi-sweet chocolate chips

Icing:
-4 sticks salted butter softened to room temperature….yes, that says 4 STICKS
-4 cups powdered sugar
-1 cup unsweetened cocoa powder
1 Tablespoon vanilla
-5 Tablespoons heavy whipping cream

Directions:
-Preheat oven to 350 degrees. Grease 3 8 or 9 inch cake pans
-In a medium bowl mix flour, sugar, cocoa powder, baking soda, baking powder, and salt
-In a stand mixer bowl beat together eggs, buttermilk, greek yogurt, vegetable oil, and vanilla until smooth.
-Slowly add in the dry flour mixture with the mixer on low until there are no clumps of flour
-Add the hot coffee and mix until combined. Stir in chocolate chips
-Pour the batter evenly into the 3 cake pans and bake for 20-25 minutes until the tops are just set and no longer wiggly in the center.
-Remove cakes and let stand for 5 minutes.
-Flip the cakes over onto parchment paper and let cool completely.

-In the bowl of a stand mixer beat together butter and powdered sugar until fluffy.
-Add cocoa powder and vanilla until completely mixed
-Mix in heavy whipping cream until frosting is mixed and fluffy.
(You can add more powdered sugar to make it thicker or sweeter. I added a little more to mine until I thought it tasted right)

-Place the first layer of cake flat side up on a flat plate or cake stand (Whatever you’re serving the cake on). Ice the layer completely. Place the second layer on top with the rounded side facing up (The two flat sides should be touching) Ice layer completely. Place the final layer on top and ice it and the sides of the entire cake.

 

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