So, we just finished a lovely three day weekend of relaxing and bliss. On Monday, I was inspired by comfy foods. So, I decided to make some King Ranch Chicken and bake some cupcakes. On cold and wet days, there is just something so luxurious about preparing a nice casserole.
A warm and fresh casserole reminds me of potlucks growing up. My parents didn't make these at all, but I did enjoy eating them when my friends' mother baked them. My all-time favorite is the king ranch!
King Ranch Chicken is like a lasagna style chicken enchilada, and it is oh so tasty! It consists of corn tortillas dipped in broth, chicken breast broken up into pieces, cheese, and a creamy mixture of chicken broth, cream of mushroom soup, and rotel tomoatoes. You know that a KRC is done when you see the brown cheese and the crispiness of the corn tortillas. I prepped mine in a big pan, and I left it in the oven on low heat while Jacob and I went to yoga class. When we returned, the apartment smelled delicious. We ate ours with a nice side salad with blueberries and spinach. Sooooo yummmy! And, the nice thing about casseroles is that they can be shared. So, Jacob and I now have leftovers for the next few days. Hooray!
I prefer to use the classic King Ranch Chicken recipe. It is so simple and easy to make! If you want to go fancy, here is a recipe you can experiment with in the kitchen.
Later in the evening, I wanted to bake cupcakes. After being robbed at Sprinkles, I've decided that old school cupcakes are still the best! Duncan Hines all the way, baby. I made devil's food chocolate cupcakes with a chocolate frosting. And, inspired by a cupcake my co-worker made, I added crushed Reese's peanut butter cups on them. They were a huge hit with the beau, and I brough the rest to work today. It's always nice to ease into the work week with treats.
I'll have to experiment some more since I'll be hosting a cupcakes and crafts party soon!
