Tres Leches Cake

This Recipe is Courtesy of the PioneerWoman.com and it is amazing!

1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream
FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar


Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl.
Separate eggs white into one bowl and yolks into another.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in1/4 cup sugar and beat until egg whites are stiff but not dry.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable
Spread over the surface of the cake.

Baked Chicken, Chorizo, and Potatoes

Super Easy All-In-One Meal, Great for a crowd!
Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour

1 pack chicken thighs (10-12) skin on and bone in
1 large orange
1 pack Chorizo Sausage, cut into bite size
2 tbs dried oregano
salt and pepper
olive oil
1 large red onion, roughly chopped
2 lbs small red or white potatoes, chopped bite size

Preheat Oven to 425 degrees.
Dump potatoes,onions, and chorizo into a large roasting pan (big enough for everything to just fit in one layer), Nestle chicken in the potatoes and drizzle with olive oil, salt, pepper, and oregano. Sprinkle zest of one orange and juice of one orange over top. Bake for 1 hour until chicken is cooked through (when cut its juices run clear).

Stuffed Chicken Breast

Servings: 2
Prep Time: 5 minutes
Cook Time: 20-30 minutes
2 chicken breast
1 oz goat cheese
2 tbs chopped sundried tomatoes
1 tbs sundried tomato oil
4 basil leaves or dried basil
salt and pepper

Preheat oven to 400 degreas. With a small knife slice and opening lengthwise along the side of your chicken breast, work the hole throughout the center of the chicken without puncturing through. Mix goat cheese, basil, and tomatoes and stuff into chicken Seal with a toothpick. season outside with salt and pepper.
Heat oil in skillet and brown chicken 5-7 minutes on both side. Place in oven for 10 more minutes to finish cooking.

Baked Spinach

1 lb baby spinach (for 2 servings)
1/4 cup shredded italian cheese
Grated parmesan (2-3 tbs)
1/4 cup italian bread crumbs
olive oil
mushrooms (optional)
1 tbs red wine vinegar
2 tbs Chicken stock
salt and pepper

In a large cover skillet or pot, heat chicken stock and vinegar. Dump in spinach and mushrooms and season with salt and pepper. Cover and let steam until wilted.

Pre heat oven to 425 degrees.

When spinach is wilted remove with thongs and add to a small baking dish, top with bread crumbs, cheeses, then drizzle with olive oil. Bake until cheese is brown.