Couldn't Be Easier Mexican Rice

This might just be the easiest homemade Mexican Rice you will ever find!  Save this recipe now or you will regret it later on.  I used to make Mexican Rice from scratch.  It involved chopping up several veggies, opening cans of tomato sauce and broth, toasting the rice and waiting for the rice to cook and hoping it would turn out.  I got to the point where I started using store-bought Mexican rice, because it was just so much easier.  Then, I found this recipe and it was a happy day - let me tell you!  I love Minute Rice, it is very dependable.  I never have to worry that it will be over-cooked or under-cooked, because it takes the exact amount of time every time I make it.  

This recipe really was a genius idea.  Why didn't I ever think of making rice like this?  The salsa already has all of the ingredients and flavors you need in it and thanks to my Go-To Salsa recipe you can really have homemade Mexican Rice made in no time.  It will be even faster if you already have a batch of salsa in your fridge from earlier in the week.  I have also made this using store-bought green salsa and that turned out great too.  You can literally have this made in less than 10 minutes.    

Couldn't Be Easier Mexican Rice

adapted from: A Duck's Oven 
(Printable Recipe) or (Printable with Picture)

3/4 c. water

3/4 c. salsa (store-bought or homemade)

1 chicken bouillon cube

1 1/2 c. Minute Rice

Heat water, salsa and bouillon cube over medium heat until it comes to a boil.  Add the rice, cover, and remove from heat.  Let sit for 5 minutes.  Serves: 4-6

Jenn's Notes:  If you need to make a different serving size - all you do is make the rice according to package directions, but replace half of the water with salsa and add a chicken bouillon cube.  I recommend using a salsa that is pretty liquidy, so there is plenty for the rice to absorb.  I love to serve mine with chopped cilantro and Feta cheese on top.  So good!  

Tender Salsa Beef

We went to P.F. Chang's a few months ago, which is one of my favorite places to eat.  I always order the exact same thing and have never cared to try their other dishes, but we went with a bunch of people and they all wanted to order something different and have everyone share.  When you order your main dish, you can pick if you want brown rice or white rice.  I always order white, yet I had always wondered what brown rice tasted like.  Luckily, someone else picked the brown and I was able to try it! I really really liked it!  I was so glad, since it is so much healthier.  I went and picked myself up a package and have been eating it ever since.  You guys should give it a try. 

This recipe was in one of my Healthy Cooking Magazines and I thought it was yummy!  I enjoyed every last bite, but Jake did not care for it as much as I did (which is kind of funny, because he picked it out).  He thought it was okay, but he wouldn't care to ever eat it again.  I still decided to post it, because I did really like it. I liked the flavor, I liked how easy it was and I liked that it was somewhat healthy.  If you think you and your family will like this, then you should try it.  

Make sure to use your favorite salsa, because that is where a lot of the flavor will come from.  I used my favorite salsa recipe.   

Tender Salsa Beef
adapted from: Healthy Cooking Magazine, Aug/Sept 2012 Issue
(Printable Recipe) or (Printable with Picture)

1 1/2 Lbs. beef stew meat, cut into 3/4'' cubes
2 c. salsa (store-bought or homemade)
1 Tbl. brown sugar
1 Tbl. reduced-sodium soy sauce
1 garlic clove, minced
4 c. hot cooked brown rice

In a slow cooker, combine beef, salsa, brown sugar, soy sauce and garlic.  Cover and cook on low for 8-10 hours or until meat is tender.  Serve over rice.  Serves: 4-6

Jenn's Notes: No notes today.  I made the recipe as is. 

Chocolate Milk Cupcakes with Marshmallow Frosting

Did you know STRESSED spelled backwards is DESSERTS?  It totally makes sense doesn't it? Sometimes when we have a lot going on in our lives, whether it's with work, your family, school or anything else, we need to just stop, relax and eat a cupcake!  Baking is a stress reliever for me.

I went back and forth and back and forth so many times with which type of frosting I wanting to make to go on top of these chocolate cupcakes.  I was originally going to do a chocolate and vanilla swirled frosting, like Ashton. Then, I wanted to do a Nutella frosting, but everyone seemed to be making Nutella frosting lately.  So, I thought maybe a coconut frosting would work, since I was just given a bottle of Coconut Bakery Emulsion.   I love chocolate and coconut together (like Almond Joy). 

I was all set . . . until . . .   

 . . . I came across this picture on Pinterest.  Oh my! That frosting was calling my name!  Apparently it was calling my name back in 2011 too, because I had already left a comment almost a year ago saying the exact same thing I was thinking right now!

These cupcakes turned out so good!  The chocolately cupcake paired with the thick and creamy marshmallow frosting is enough to make you forget all your worries for a few minutes while you savor each and every bite.  My favorite were the ones with the mini chocolate chips on top.

Chocolate Milk Cupcakes with Marshmallow Frosting

(Printable Recipe) or (Printable with Picture)

1 box devil's food cake mix

1 small box instant chocolate pudding mix

1 c. sour cream (I used yogurt)

1 c. vegetable oil

4 eggs

1/2 c. chocolate milk (or regular milk)

1 tsp. vanilla extract

2 c. semi-sweet chocolate chips (I didn't add)

Preheat oven to 350 degrees.  Line muffin tin(s) with 24 paper liners.  Combine the cake mix, pudding mix, sour cream, oil, eggs, chocolate milk and vanilla and mix well.  Stir in the chocolate chips.  Batter will be thick.  Divide batter between muffin tin(s).  Bake 20-25 minutes (mine were done at 20 minutes) or until a toothpick comes out clean.  Cool completely and frost.  

adapted from: Something Swanky originally from: Kevin and Amanda

Marshmallow Frosting

From: Jenn@eatcakefordinner

1 cup butter, room temperature

1 c. marshmallow creme

3 c. powdered sugar

pinch of salt

2-3 tsp. vanilla extract

Cream together butter and marshmallow creme until light and fluffy.  Add the powdered sugar, one cup at a time, beating until combined.  Add the salt and vanilla and beat until light and fluffy.  If the frosting is too thick, add a little milk or whipping cream.  Mine did not need any extra liquid, it was perfect.

slightly adapted from: Sinful Sundays

Jenn's Notes:  I didn't add the chocolate chips to the cupcakes, but I do think it would be really good and extra chocolatey with them.  I only made a half batch of the cupcakes and I ended up using almost all the frosting since I added a huge swirl to each one.  So, if you are also going to do a huge swirl on top I would recommend making extra frosting. 

Lion House Zucchini Bread

 For as many different zucchini bread recipes I try each year, I always have that one go-to recipe to fall back on.  I have a go-to muffin recipe and this one is my go-to bread recipe!

It comes from none other than the trusted Lion House.  Which is a well known place here in Utah.  

One batch makes two loaves, which in any other case, I would cut the recipe in half, because we wouldn't finish off two loaves before it would go bad.  When I make this recipe, I make the entire batch and we have no problem finishing off both loaves!  It is perfectly spiced, has the best texture and as long as I don't cover it too tight overnight, the top doesn't get sticky.  Most people love that sticky top, but not me, I hate it.

Lion House Zucchini Bread

adapted from: The Lion House
(Printable Recipe) or (Printable with Picture)

1 c. vegetable oil

2 c. sugar

3 eggs

3 tsp. vanilla

2 c. shredded raw zucchini (you don't need to peel it)

3 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

3 tsp. cinnamon

1/4 tsp. baking powder

1/2 c. chopped nuts, opt.

Preheat oven to 350 degrees.  Combine oil, sugar and eggs in a large bowl; mix well.  Blend in the vanilla and zucchini.  Combine the flour, soda, salt, cinnamon and baking powder and add to the wet ingredients.  Stir until just combined.  Stir in the nuts.  Divide batter evenly between two well-greased loaf pans.  Bake for about 1 hour or until a toothpick comes out clean.  

Jenn's Notes: Sometimes I combine some cinnamon and sugar and sprinkle over the loaves before I bake them and it will create a crispy top! So good.    

24 Hour Chicken Marinade

 This marinade is yummy!  My chicken always turns out so flavorful and it is so moist and juicy.  The chicken is almost tender enough to just melt in your mouth.  I cook mine on the George Foreman, but I can imagine how amazing it would be cooked on an outdoor grill.  With that added smoky barbeque flavor, this would be over the top.  If you are planning to barbeque this weekend for Labor Day, this would be a great recipe to try!  If you are not able to grill outdoors, no worries, it is still so good grilled indoors.  

It takes me about 2 minutes to mix up the marinade, I throw in the chicken and I don't have to think about it until the next night.  It is perfect to have after a long day at work.  Serve with a side of Cheesy Zucchini Rice and you are set!

24 Hour Chicken Marinade

(Printable Recipe) or (Printable with Picture)

3/4 c. vegetable oil

1/4 c. + 2 Tbl. low-sodium soy sauce

1/4 c. Worcestershire sauce

1/4 c. red wine vinegar

2 Tbl. + 2 tsp. lemon juice

1 Tbl. dry mustard powder

1 1/2 tsp. black pepper

1/4 c. finely chopped fresh parsley

Whisk together all ingredients.  Pour over chicken and allow to marinate.  The longer you let it marinate, the better the flavor will be (24 hours is ideal).  Makes enough for 4 large chicken breasts.  Cook on an outdoor grill or an indoor grill until the thickest part of the chicken registers 160 degrees on an instant read thermometer.  Remove from heat and allow to rest for a few minutes before slicing to keep all the juices inside.      

Jenn's Notes:  I have made this without allowing the chicken to marinate for a full 24 hours and it wasn't as flavorful.  So, I highly recommend allowing it to marinate a full 24 hours.  

slightly adapted from: All Recipes

Ina's Blueberry Crumb Cake

I was going through some old recipes that I had saved and I came across this one, twice, from two different blogs, and both said that this was the best crumb cake they have ever had.  I, myself, have not made many of Ina Garten's recipes.  As a matter of fact, the only one I can think of are these Coconut Cupcakes, which I absolutely loved.  I am always hearing people rave about Ina's recipes and so far, two out of two for me have been delicious.

As I was adding the crumb topping, I was thinking it seemed like a ton and I should have only made 1/2, but once it was baked and I tasted it, I thought the crumb topping was perfect.  It is a little messy to eat, but it sure tastes good.  As you can see, all of my blueberries sunk to the bottom, which I ended up liking better, because I felt like it was more of a blueberry sauce layer and that I wasn't biting into blueberries (which I hate). I think it tastes even better the second day.  It stays fresh for a long time and it just keeps getting more moist, but the top stays crunchy.

I topped my first few pieces with a vanilla glaze, but it really didn't need it.  This was the first crumb cake I have ever had and I thought it was delicious.

I am convinced that I need to try out more of Ina's recipes.  Do you guys have any favorites of hers?    

Ina's Blueberry Crumb Cake

adapted from: Ina Garten

(Printable Recipe) or (Printable with Picture)

Streusel Topping

1/4 c. sugar

1/3 c. light brown sugar, lightly packed

1 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 stick (8 Tbl.) unsalted butter, melted

1 1/3 c. all-purpose flour

Cake

6 Tbl. unsalted butter, room temperature

3/4 c. sugar

2 large eggs, room temperature

1 tsp. pure vanilla extract

1 tsp. grated lemon zest

2/3 c. sour cream

1 1/4 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher salt

1 c. fresh blueberries

powdered sugar, for sprinkling

Preheat oven to 350 degrees.  Butter and flour an 8x8 baking dish.  For the streusel: Combine the sugar, brown sugar, cinnamon and nutmeg in a bowl.  Stir in the melted butter and then the flour.  Mix well and set aside.  For the cake: Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes, until light (I only whipped mine for a few minutes until it was fluffy).  Reduce the speed to low and add the eggs, one at a time, then add the vanilla, lemon zest and sour cream.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  With the mixer on low speed, add the flour mixture to the batter until just combined.  Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.  Spoon the batter into the prepared pan and spread it out evenly.  With your fingers, crumble the streusel topping evenly over the batter.  Bake for 40-50 minutes (Mine took 55 minutes) or until a cake tester comes out clean.  Cool completely and serve sprinkled with powdered sugar.  Yield: 9 servings  

Jenn's Notes: I used light sour cream and I used frozen blueberries (which is maybe why they sunk).  If you are going to use frozen berries, make sure to stir them into the batter while they are still frozen or else you will end up with a purple batter.  I baked mine for 55 minutes and it was perfect.    

Buffalo Chicken Salad with Copycat Winger's Amazing Sauce

We used to go to Winger's all of the time, but ever since I started cooking, we haven't gone there as much.  Every time we went, I would get the same salad, which wasn't just any salad.  It was loaded with some of my favorite things.  Last time we went, which was clear back on Valentine's Day, I was sad to learn that they had changed their menu and my favorite salad was not the same anymore.  So, I have been trying to re-create it at home and this is my version of that salad I used to love.

Since I have the copycat Winger's Amazing Sauce recipe (which tastes exactly like the real thing to me), this salad tastes just like the one I remember, if not BETTER!  I did change up one thing.  The one I used to get was served with Feta Cheese and Ranch Dressing, but I have recently started to love blue cheese with buffalo sauce.  So, I made a blue cheese ranch dressing instead.  If you don't care for blue cheese, just omit that and add Feta instead.  

Buffalo Chicken Salad

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 very large chicken breast (or two medium-size)

chopped lettuce

4 slices bacon, cooked and crumbled

1 tomato, diced

1/2 c. Cheddar cheese, shredded

blue cheese ranch (combine crumbled blue cheese with ranch dressing)

Winger's Copycat Amazing Sauce

Season chicken with salt and pepper and cook on the grill (indoors or outdoors).  Then, slice or shred and toss in a little Amazing Sauce until coated.  Layer lettuce, chicken, crumbled bacon, diced tomato and shredded Cheddar.  Drizzle more Amazing Sauce and blue cheese ranch dressing over the top.  Serve immediately.  Serves: 2  

Winger's Copycat Amazing Sauce

3 Tbl. Frank's Hot Sauce (has to be Frank's)

3/4 c. light brown sugar

2 Tbl. water

Combine all ingredients and cook until sugar is dissolved.  Heat on low until ready to serve.  Once it is removed from the heat it gets super thick and sticky.  I like to drizzle it over my salad, so I keep it heated right up until I am ready to serve.  

Jenn's Notes: Feta cheese can be used in place of the blue cheese.