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Author Archives: Rebecca

• 

  Spanish Chicken and Rice For Two

  Posted at 12:00 pm by Rebecca

  Jun 18th

  

  An Easy Dinner Recipe For 2

  For many years one of my Mother’s go to recipes was Spanish Chicken and Rice. Although it often had a little variety to it, since the recipe was never really written down. I made my own variation to share. This version of Spanish Chicken and Rice is perfect to make for 2. If you need to you can double or triple the recipe for a larger crowd!

  Preparation Of Spanish Chicken and Rice

  To start out making this at home Mexican dish begin with preheating your oven to 350° and getting out a small oven safe pan. Then pour the instant rice, salsa and water into your small pan. Mix these ingredients well.

  

  Then place your chicken breasts on top of the rice mixture. If you do not have check breasts, you can you 2-3 check breast tenderloins to replace each chicken breast.

  After you have placed your chicken breasts in your rice mixture top your chicken breasts with salsa.

  

  Baking

  Cover your small baking pan with aluminum foil. Then bake at 350° for 45 minutes.

  Continue with removing your Spanish Chicken and Rice from the oven. Take off the aluminum foil and cover with the shredded cheese. I used Mild Cheddar Cheese today, but Mexican blended shredded cheese is also delicious!

  Cook uncovered for 10-15 minutes until cheese is completely melted and slightly brown on top.

  

  Serve hot and enjoy!

  Check out some of our other simple dinner recipes including our Easy French Dip Sandwiches and our Easy Stove Top Grilled Chicken!

  *The proper cooking temperature for poultry is 165° according to the USDA. Please make sure to verify your chicken is completely cooked through prior to eating and follow food safety protocol when cooking to prevent infections.

  Ingredients Spanish Chicken And Rice

  1 Cup White Rice

  1 Cup Salsa (split into 3/4 Cup for rice mixture and 1/4 Cup for topping)

  1 Cup Water

  2 Frozen Chicken Breasts

  1 Cup Shredded Mild Cheddar Cheese

  

  Spanish Chicken and Rice For Two

  A perfect recipe for two!

  Print Recipe Pin Recipe

  Prep Time 5 mins

  Cook Time 1 hr

  Total Time 1 hr 5 mins

  Servings 2 servings

  Calories 880 kcal

  Equipment

  • small oven safe pan

  Ingredients

    

  • 1 Cup White Rice
  • 1 Cup Salsa Split into ¾ Cup for Rice Mixture and ¼ For Topping
  • 1 Cup Water
  • 2 Frozen Chicken Breasts
  • 1 Cup Shredded Cheese

  Instructions

   

  • Begin with preheating your oven to 350°.
  • Then mix the instant rice, ¾ salsa, and water in the small oven safe pan.
  • Set the chicken breasts on top of the rice mixture.
  • Top the chicken breasts with salsa.
  • Bake at 350° for 45 minutes covered with aluminum foil.
  • Uncover your Spanish Chicken and Rice and top with shredded cheese.
  • Place back in the oven to cook for 10-15 more minutes or until the cheese is melted.

  Notes

  Calories are calculated by a third party web-page and are based on ingredients used. 

  

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  Posted in Meals
• 

  Cheesy Twice Baked Potatoes

  Posted at 12:00 pm by Rebecca

  Jun 11th

  

  Growing up in a farm family we ate a majority of our dinners at home, but occasionally we went out for some local charity fundraiser dinners. Twice baked potatoes were always a favorite of mine and if I was having a lucky night they were on the menu! In the past I’ve tried frozen versions, but nothing compares to these homemade cheesy twice baked potatoes!

  Preparation Of Cheesy Twice Baked Potatoes

  Start with preheating your oven to 375°.

  To continue making your cheesy twice baked potatoes clean your russet potatoes by scrubbing them with a vegetable brush under running water. Then place them on your baking sheet. Spray your baking potatoes with spray cooking oil coating them well. Sprinkling the potatoes with salt if desired.

  Then place the potatoes in the oven for 1 hour and 15 minutes.

  Once the potatoes are completely baked through slice them in half length wise as shown below. Then use hot pad to hold the potato and scoop out the insides into a medium sized mixing bowl. Add in the sour cream, milk, butter, and cheese. Mix well to form a mashed potato like mixture.

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  Once the skins are hallowed out and the mashed potato mixture is made, stuff the potato skins with the mashed potato mixture. Then top the potatoes with the remaining shredded cheese and bacon bits.

  Place the potatoes in the oven to bake for an additional 10-15 minutes. Or until the cheese on top of the potatoes is completely melted.

  These cheesy twice baked potatoes would go great as a side dish with our stove top grilled chicken or easy french dip sandwiches!

  Ingredients

  3 Baking Potatoes (Russet Potatoes)

  1/2 Cup Sour Cream

  1/4 Cup Milk

  1/4 Cup Butter

  2/3 Cup Shredded Mild Cheddar Cheese

  1/3 Cup Shredded Mild Cheddar Cheese (For Topping)

  1/4 Cup Bacon Bits (For Topping)

  Vegetable Oil Cooking Spray

  Salt If Desired

  

  Cheesy Twice Baked Potatoes

  An easy cheesy twice baked potato recipe, perfect as a side dish for your dinner tonight!

  Print Recipe Pin Recipe

  Prep Time 5 mins

  Cook Time 1 hr 25 mins

  Servings 6 servings

  Ingredients

    

  • 3 Medium Baking Potatoes Russet Potatoes
  • ½ Cup Sour Cream
  • ¼ Cup Milk
  • ¼ Cup Butter
  • ⅔ Cup Mild Cheddar Cheese Shredded

  Toppings

  • ⅓ Cup Mild Cheddar Cheese Shredded
  • ¼ Cup Bacon Bits
  • Cooking Spray
  • Salt if Desired

  Instructions

   

  • Preheat the oven to 375°.
  • Start with thoroughly washing your baking potatoes by scrubbing them under running water with a vegetable brush.
  • Place your clean baking potatoes on a sheet pan for baking. Then spray the potatoes with vegetable cooking spray until they are coated. Sprinkle with Salt if desired.
  • Bake at 375° for 1 hour and 15 minutes.
  • Then remove the potatoes from the oven and cut them in half length wise.
  • Use a hot pad to hold onto the potatoes, and scoop out the flesh of the potatoes into a medium mixing bowl.
  • Combining the flesh of the potatoes, sour cream, milk, butter and ⅔ Cup of shredded cheese to make a mashed potato mixture.
  • Then stuff the empty potato shells with the mashed potato mixture.
  • Top the potatoes with the remaining shredded cheese and bacon bits.
  • Bake at 375° for 10-15 more minutes or until the cheese is melted.
  • Serve hot and enjoy!

  

  Posted in Sides

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