I would like to say that all of my recipes that I label "ugly, yet tasty" can be blamed on me not owning a fancy camera, but in all honesty, they are just ugly.
This can be served on whatever you want, today I chose chicken.
Scott and I aren't really chicken people, and I was originally going to use this on pork chops, but we just had Super Fancy Crock Pot Pork Chops yesterday, so I didn't want to overkill.
This is so easy, and packs so much flavor. While we were eating we were discussing on what else we could put this on in the future, and Scott suggested rice or pasta, if you didn't want to use meat.
What I used:
2 tbl butter
1 10-ish oz can of Cream of Mushroom
1 10-ish oz can of Cream of Shrimp
8 oz softened cream cheese
1 lb of cooked, peeled shrimp (or raw and cook it your own self if you'd rather cook than watch the Astros play)
1 little can of green chilis
I first seasoned the chicken with Lawry's, garlic powder, and onion powder, beat the smack out of them with my brand new mallet thing, and cooked them almost through.
I then stuck them in a some kind of sized pan....
I then melted the butter (in the same pan where I Just cooked the chicken, so we all probably have salmonella), poured the COM, COS, and the can of chilis, stirred them all about, then added the softened cream cheese that I kind of ish cut into cubes, and basically stirred it until the cream cheese melted.
I heated the oven to 350°, spooned the mixture over the chicken, and then covered it in foil. You don't have to do this if you're going to eat it right then, but I still had a hot minute before Scott got home, so I just kept it in the oven until then.
I timed it perfectly because I know he drives like a paw paw, so after 35 minutes I took it out, added a cup of Monterrey Jack, stuck it back in until that melted, and voila.
Ugly Double Cheesy Shrimp Mixture on Chicken.
There really is no lighting or angle to make this pretty.
I found this recipe in a low carb group. I had to change a couple of things to accomodate what I had on hand.
It's ugly, but very tasty.
What I used:
Half a pound of beef tips
1/4 block of cream cheese
A big pour of heavy whipping cream
A pack of baby portabella mushrooms
What I did:
I seasoned the beef tips with Lawry's seasoning, onion powder, and garlic powder then cooked them on medium heat until they were almost cooked through.
I cooked the mushrooms in butter until I got tired of stirring them.
I had to put the meat and mushrooms in the strainer and give it a good shake, all of the food looked wet.
You know I have issues.
I then poured some heavy whipping cream into the skillet, pinched up 1/4 of a block of cream cheese, and stirred it until it resembled something smooth.
I added the meatshroom mixture, then stirred a bunch. I added the slices of mozzarella on top, turned off the fire, and put the lid on it until the cheese melted.
During this time, Scott made what he wanted for dinner:
Sauerkraut and weenies.
And there you go. Ugly but delicious.
This was yummy for my tummy.
You can cut the chicken any way you like, in strips, diced, or even pounded thin breasts.
I started slicing them into tender-like pieces, and then I was like, meh.
What I used:
2 lbs of chicken breasts, cut into weird strips
8 oz cream cheese
Around 5 or 6 jalapeños, cut into thin strips. I scraped out the seeds, but next time I will leave a few.
6 pieces of cooked bacon, crumbled
2 cups of shredded cheddar (normal people would only need 1 cup)
What I did:
Heat the oven to 375°
Season the chicken with whatever you like. I used Kosher salt, pepper, garlic powder, onion powder, and Lawry's.
Slice the jalapeño's into strips.
Put the cream cheese into a microwave-safe bowl, nuke for 45 seconds or so.
Spread the cream cheese over your chicken (after you put it into your baking dish), add 1/2 of your shredded cheese, add the jalapeño strips, and then stick it in the oven.
Forgot to cook the bacon, cursed aloud, cooked it whilst watching Outlander, season one. (OMGEEEE for anyone who has watched the season one finale).
After 25 minutes, I added the second half of the shredded cheese and the bacon, then put it back in for 20 minutes.
Right after I got to this part, I got a message from my sister. I never realize how much I say that a 4 year old listens to and comprehends. I need to be more careful! The other day we were headed into town, and I am always asking Siri random stuff (mainly to prove that I am right, lol), and Lily is always in the back in her car seat.
This is super easy and quick, and while we were eating, we came up with 4 different ways to cook it next time, what we can add, what can be done differently.
What I used:
3 chicken breasts. 2 would have been enough.
2 small zucchini, cut into large chunks.
A big chunk of red onion, cut into large chunks.
1 Roma tomato that I will eliminate next time, quartered.
1 cup of broccoli florets that I totally bought in a bag.
I bell pepper cut into strips big enough that I would get the flavor but big enough to pick out.
A shake or three of Lawry's seasoning.
All you have to do is heat your oven to 450°, cut up the veggies in large chunks, throw them in a bowl, cut up the chicken into bite size pieces, I threw that into a second bowl, and then coated both veggies and chicken in EVOO, with the 5 seasonings, put them on a sheet pan, and baked for 17-ish minutes.
Now, everything was cooked to perfection except the tomatoes, they could have went 25 minutes or so. I thought about cooking them before hand next time, and adding/mixing them in later, but Scott doesn't like them, so I probably won't bother.
One of the ways we learned eating seconds is to add Mozzarella cheese.
Next time with 5 minutes to go, I am going to load this thing up with some shredded Mozz and let it brown.
Scott used what was left over and piled it in a Pita pocket with Mozzarella and shaved Parmesan.
I also ate the entire meal with this standing on my foot.
Oh, and why is it called Nine Finger? That's how many I had left after I chopped all of this mess up.
I have been on a roll lately with recipes.
I'm pretty much a professional cook now, yo.
Scott is working his one overnight shift for the month, so I usually don't cook anything, I just snack.
Tonight I made this, and it's a keeper!
What I used:
A bag of small, precooked, deveined shrimp
8 oz of cream cheese
4 tbl of Hellmann's mayo
Pepper, a shake of dried parsley, onion powder, paprika, and Sriracha
What I did:
I took the shrimp out of the freezer and threw them in a collander, then turned on MacGyver.
I took out a block of cream cheese, sat it on the counter, and finished MacGyver.
By then everything was thawed and at room temperature, so we're good to go.
I blended the cream cheese, and mayo until they were smooth. This took effort, I did it by hand whilst watching Scandal. I squeezed half of the lemon juice into the bowl and stirred some more. I added pepper, and the dried parsley, which by the way, has no flavor.
I tasted it, didn't really taste like anything, so I added some paprika and onion powder.
I chopped up the shrimp all Ree Drummond style because I was too lazy to set up the food processor.
I squeezed in the second half of the lemon, and then I mixed it all together, and ate it with these chips:
I liked it but it just needed some oomph.
Hellzyeah, I added Sriracha.
Stir it up, eat it up.
By the way if you come to my house, there is a bigass flamingo in the bathroom.
In typical Lisa-fashion, I found a recipe I liked, then butchered it until it resembled the original one almost ZERO.
I have no idea why I am like this as a person.
This is what I used:
2 Granny Smith apples, diced.
Maybe 1/4 cup of red onion. You're supposed to dice it, but I can't even.
2 cups of broccoli florets. From a bag, yo.
A big handful of shredded carrots.
1 cup of Hellmann's mayo. NOT 1/2 mayo 1/2 Greek yogurt. But you do you.
3 tbl of lemon juice.
I eliminated the cranberries (because, ew), and 1 TBL of sugar (because, diabetes)
I also added 2 TBL of sour cream and a handful of shredded sharp cheddar.
You don't have to be like me.
What I did:
I died, that's what. Scott was at work and I had to attempt to cut up the onion by myself.
It's a no from me. I diced the apples then added what little of onion I cut up. I didn't dice the onion because I wanted the flavor from the onion, but to NOT bite into a piece.
I then added the broccoli and carrots.
The best part? It called for chopped pecans. Now I watch Ree Drummond chop things all the time, with zero effort. Not only would I chop the tip of my finger off, nothing would turn out right.
I chopped the pecans in the most Lisa-way I could think of.
In a ziploc bag.
With a flash light.
I shook it all up, then added the "dressing".
Mayo, lemon juice, s&p.
I'm going to need my mother to look away.
Once it was all coated, I tasted it. It was good, but it just needed "something".
I added two tablespoons of sour cream, a handful of shredded sharp cheddar, and topped it with more pecans.
Whilst eating, I was thinking of all the things that I could add next time. Sunflower seeds, cubed sharp cheddar, bacon....
The opportunities are endless :)
10-ish years ago I remember making a Ham and Asparagus casserole for Scott. I didn't really dig it, so I assumed that I didn't like asparagus.
I kind of like asparagus.
I messaged *unnamed person* to confirm that I didn't like asparagus, LOL.
It's super easy to make.
Heat your oven to 425°.
I used a bunch? of asparagus. I just kept the middle part, I chopped off both of the ends.
A cup and a half of shredded Parmesan.
After the asparagus was prepped and washed, I put it in a ziploc bag with olive oil and shook it until it was completely coated. You must do a dance whilst coating it.
It's a rule.
Then add the s&p, garlic powder, and the cheese, then shake some more until it's complete coated.
Stick it on a coated pan and bake for 10 minutes.
It came out looking scrumptious, so I messaged *unnamed person*:
So there you go!
I ate it alongside blackened salmon.
I was convinced that I was not going to like this so I only took one picture.
However, they are happy for my tummy.
What I used:
2 lbs chicken tenders
Poultry seasoning (I have no idea what's in it)
Preheat the oven to 425°.
Dump the seasonings in a ziploc bag (as much as you will need to throughly coat the tenders), and shake shake shake. I did one tender at a time because of who I am as a person.
Wrap each tender in bacon, and place it on a coated pan.
Bake them for 35 minutes. I broiled them for an additional 3 minutes to make the bacon more crisp (insert Mama Grape quote), but it never quiet got it to where I wanted.
They were tasty, though.
Ya'll. It doesn't matter if you are low-carbing or not, you must try this.
I made this last night to go with my dinner. I ate the leftovers for breakfast, and I am about to go and make another batch.
1 cup of shredded Mozzarella
1/4 cup of shredded Parmesan
I put the two cheeses in a bowl, sprinkled garlic powder on top, stirred, added the egg, stirred.
I put parchment paper on a baking sheet, dumped the mixture onto it, used a spoon to press it flat into a circle-ish shape, and then shook just over a tablespoon of more garlic powder over it.
I stuck it in a 350° oven for just over 15 minutes.
I used a pizza cutter to slice it into cheese bread-like pieces, and ate it alongside my meat and cheese for dinner.
I needed a low carb dinner after the super stuffed lunch I had today.
This was quick and easy peasy, ready in the time it takes to cook a pack of bacon.
For the dip:
All you need is 16oz of sour cream, 2 cups of your favorite shredded cheese, a pack of dry Ranch dressing, and how much ever bacon you want, crumbled. You could even use bacon bits.
I take my bacon seriously.
Dump the sour cream into a bowl, mix in the cheese, Ranch powder, and bacon slowly.
Let it chill, then serve! I bet it would be delish atop a baked potato, or eaten with Town House crackers.
I went all low carby and just used a fork.
For the salmon:
I had a thawed piece of salmon I needed to use, so I mixed black pepper, onion powder, paprika, cumin, and chili powder, then seasoned both sides of the meat, then let it marinate while I was preparing everything else.
I then just cooked it though with a little bit of EVOO, and serve!
When you make the dip, don't be skimpy with the bacon. I am overzealous with bacon, so this time I only used about half of the pack. It definitely needed more, so when I eat the leftovers, I am going to add the rest of it.
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.