Ya'll. This was the absolute best. When I read the ingredients, I thought meh, how special could it be?
Wrong, space ranger. It was amazing.
It's super easy to make, with ingredients you probably already have.
1 lb of lean ground beef
6 slices of bacon
1 onion (I used yellow)
8 oz shredded cheddar (I used sharp)
6 dill pickle spears
1/2 cup mayo
Garlic powder, s&p, Lawry's seasoning
1/2 cup of Half and Half
Now, before you begin. The recipe I had originally said 1/4 cup of chopped onion. Ya'll know I can't chop veggies right, so I put the entire onion in the processor, and pulsed until it was mush. I knew it would evaporate when I cooked it, so no worries.
One more thing- buy good bacon. I bought a cheap $3 pack, KNOWING BETTER, and it was just meh.
I convinced myself that while I was browning the beef and onion, that I could just throw the bacon in the oven to cook simultaneously and that it would be okay.
Don't be like me. Cook it in a skillet.
Heat your oven to 350°.
Brown the meat and onion. I seasoned it generously with s&p, Lawry's, and garlic powder.
Cook the bacon.
I put 6 pickle spears in the processor and pulsed.
Of course you can just chop them up, but I am lazy.
Drain the beef, the bacon, then add the pickles to the beef/onion/chopped bacon.
Stir, then dump it into a baking dish.
Sprinkle the cheese over the meat/onion/pickle mixture.
Take 3 eggs, the mayo, and the half and half, and stir the mess out of it.
Pour it over the meat/pickle mixture, and bake it for 30 minutes.
When it came out of the oven, I meant to take a picture.
Scott had already dug into it and I said "WAAAIIITTTT!!!".
He covered up the missing chunk with his dirty work hands and went "HERE!!" LOLOL.
This is so so yummy. You get bites of the cheese, the pickle, the pulsed onion....
If you're the kind of person that enjoys biting into onion, chopped it the way to go.
I am not that person.
You can also tell the difference between Scott and I.
I used a real bowl, and garnished mine with more cheese, and some of the rest of the bacon that I cooked.
He used a Cool Whip bowl, and slathered it in ketchup.
Your taste buds will thank you.
Do you ever do something that you know is going to hurt, but you do it anyway?
I don't like salsa in food. I love it with chips in a restaurant, but that is it.
I have put it in many recipes, and I hate it every time.
Why did I think I would like this?
It is very good, don't get me wrong.
I made it, let it set for around 30 minutes, it was good, but kind of meh.
I added a block of softened cream cheese, and tried it again the next day.
I was even better, but still kind of meh. It was the salsa that I didn't like.
What I used:
16 oz sour cream
A few shakes of dill weed
Garlic powder, onion powder, and Kosher salt
1/2 cup of salsa (I just realized that I put way too much)
2 cups of shredded Mexican blend cheese
On day two I added a softened block of cream cheese.
I kept adding the seasonings until it tasted right.
It has much potential.
I originally tried it with traditional tortilla chips, but these?!?!? The bombdigitty.
It is no secret that I over complicate things.
Call it a gift.
I had some chicken and potatoes that I needed to use, and my sister sent me this recipe, but not exactly what I am going to share with you today.
It called for bone in chicken with the skin. I had boneless, skinless chicken thighs, so I knew that they wouldn't cook for as long and at the temperature that the potatoes would.
I decided to cook the potatoes in the oven and the chicken in a skillet, and just prepare them the same.
You would think it would work out, right?
If you make this, it can easily all be seasoned together, thrown in a pan, and baked together if your chicken is bony and skinny.
I am SO funny.
Also, you MUST add Lawry's seasoning. When we were eating, it tasted lovely, but it was missing something.
Scott (of course) suggested Lawry's, and when he went back for seconds, he added it, and it was indeed missing the awesome sauce. Well, the awesome seasoning.
What I used:
5 boneless, skinless chicken thighs
4 small white potatoes
A handful of diced onion
What I did:
Turn on the oven to 425°.
Wash and dry the potatoes, cut them into small quarters, then throw this many diced onions in there:
Then add in a heaping tablespoon of minced garlic, Kosher salt, pepper, paprika, and oregano.
Then........gasp......mix it all together with your hands.
Lay it out on a pan, and stick it in the oven.
Now....it said to cook on 425° for 45 minutes.
I checked at 30 minutes.....
The garlic and onion were burned to a crisp. The potatoes were perfect.
I coated the chicken thighs in olive oil, s&p, paprika, oregano. DON'T FORGET THE LAWRY'S!!!
I cooked them in a skillet on med-high til the salmonella was gone.
I turned the oven back on to 350°, placed the cooked chicken and potatoes in (another) pan, drizzled a tad bit more olive oil and paprika, and stuck them in the oven for 15 minutes.
I mainly did this because Scott got off later than usual, and I wanted everything to be warm, and to give the potatoes a little more "pop".
In my Lisa-brain, I do not like Stuffed Bell Peppers. But I do like this.
I don't get it either. It has rice, so it's not super low carb friendly, but it's very tasty!
What I used:
1 lb lean ground beef
2 kinda of chopped, kind of diced green bell peppers
2 cups of cooked rice
15 oz can of tomato sauce
1 small yellow onion, chopped
Italian seasoning, s&p
2 cups of shredded Mozzarella
What you need to do:
Preheat your oven to 350° (and cook the rice, instant is fine).
Kind of brown the minced garlic and onions in a little bit of oil or butter. I used both.
Add in the beef, cook until no longer pink. The veggies should be kind of soft.
Drain any excess grease.
I sprinkled a little garlic powder, s&p, and Italian seasoning onto the mixture.
Spray a 9x13 dish with cooking spray.
Mix together the meat/veggies, tomato sauce, half of the cheese, and cooked rice. Stir well.
I also put more Italian seasoning and garlic powder into the tomato sauce before I stirred.
Transfer to the oven dish, smooth it out evenly, cover with foil, and bake for 25 minutes-ish.
Remove the foil, add the rest of the cheese, and bake uncovered for about 5 minutes.
I served up mine with a huge dollop of sour cream.
This is super easy.
As I was eating it, I realized that it is almost identical to the Broccoli Casserole I love, only the broccoli one is eaten raw.
What I used:
I head of cauliflower, broken into florets.
1/2 cup of mayo (maybe a little bit more)
1/2 cup of sour cream (def a little bit more)
Dry Ranch dressing powder, a tbl or so. I just shook a little in there
At least 10 slices of bacon, cooked, crumbled
1 cup of Sharp Cheddar, 1 cup of Colby Jack
Heat your oven to 350°
All you gotta do is boil/steam the caulifower until kind of soft. I had it on the stove for about 18 minutes.
Cook the bacon, crumble.
In a bowl, combine the SC, mayo, any dry seasonings you want, (I put in garlic powder), s&p, the Ranch powder, half of the bacon, and the sharp cheddar. Mix it about, then throw in the cauliflower and stir well.
Throw it in an 8x8 pan (I think? Not the one that is as wide as my oven), and then top it with the rest of the bacon and the cup of Colby Jack.
Cover with foil and bake 20 minutes-ish, then uncover and bake 7ish minutes to make sure it's all melted, and slightly brown.
I may have went back for seconds.
I saw this recipe on one of the Low Carb group posts that I follow.
The instructions were simple:
1 tbl Stevia (or sweetener of your choice)
1 tbl Unsweetened Cocoa powder
2 oz softened cream cheese
2 oz softened butter
3 oz whipped heavy whipping cream
I mixed the sweetener with the butter and stirred.
Mix in the cream cheese, stir.
Mix in the cocoa powder, stir.
Now I have watched Ree Drummond whip heavy whipping cream many times, but mine did not look like hers.
It also said to add slowly into the mixture, and I just dumped it in there.
It ALSO said to put it in small, individual cups, but damn hell I have like three 44oz Taco Bell cups and the one green glass I drink margaritas out of.
I put it in a glass pan and refrigerated for 30 minutes:
I documented the entire thing live on the Marco Polo app, but I don't think you can save any streams from there.
I did screen shot when Scott took a bite:
I said, "It can't be THAT bad!!"
He was like:
He said it was very bitter and needed more sweetener.
On video, I took a bite. Not very flattering, but it was indeed bitter.
I will try again, using more sweetener, and turning the mixer up higher.
Nothing will ever be as bad as The Hall of Shame Brownies ......
What you'll need^^^
1 lb ground beed
1 head of cauliflower
1 can of diced tomatoes w/ green chili's (Rotel)
Chili powder, onion powder, cumin, s&p
2 cups of cheese, I used Colby Jack
A counter top that should have been wiped off first.
I am still attempting to low-carb it. Hate.
I keep seeing stuff with cauliflower rice, and I always said "well I'm not doing it!"
I did it.
I loathe white rice, and in my Lisa-brain, it was going to be hard smelly grainy rice.
Below is the recipe, and the "how-to" to making cauliflower rice.
Or how I made it, anyway. Ya'll know I have no common sense when it comes to cooking.
I washed a head of cauliflower, broke it apart into slightly large pieces.
And then just grate it:
Fun fact. This stuff flies everywhere. After I was finished I swept up a pile from the counter top, my shirt, the floor....
After I finished grating, I transferred it to a paper towel and mashed the fire out of to get rid of any water.
I put a swish or two of EVOO in the skillet and stirred it around. I kept the lid on it as much as possible to trap all of the steam.
I cooked it 8 minutes, then dumped it back in the bowl and put the skillet lid on it.
I am a professional that way.
Now in a perfect world, you could be doing all of this while browning the ground beef.
I don't live in that type of world.
Brown the beef, drain.....
I took the seasonings and put half in the rice, half in the meat, then stir separately.
I added the can of Rotel and more onion powder, stirred, then added in the rice. Stir more.
Add in half of the cheese, and guess what? You stir.
When everything is completely mixed, you can add in more things in you like, olives, etc, but I don't have that kind of fancy kitchen.
Top with the remaining cheese, put a lid on it, let it melt, then serve.
It's ugly, but yummy. You can tweak the seasonings to make sure it's full of flavor.
Meanwhile, I bought yet another flamingo thing....
If it worked for me, it can surely work for you. I can't use the oven for squat.
These are super simple, tasty, and well....cheese.
All you need is thinly sliced cheese, your choice:
Fold it so there are four squares a slice, as many as you want, then place on parchment paper into a 250° oven for 35 minutes.
This particular cheese has 1 carb for 3 slices.
So maybe I have never used parchment paper before.
No fires, no one died......
I sprinkled a very small pinch of salt on them.
Let us pretend that I didn't have a second piece of meat hidden on the side.....
My darling sister sent me this recipe.
The main reason I blog any recipe is so months from now when I am howngrie, I can come here for ideas. I was going to blog how I cooked it with pictures, but mine was a dumpster fire.
I used so many skillets, I have no idea how to slice onions, and it took over an hour.
Hers seemed so elementary, I just knew I was going to whip this up in no time.
So, for my future recipe hunts, I will post her version, and trust me, it's much better than what I made tonight.
We see who the real cook in the family is.
So maybe sometimes I don't read the directions right.
This was still tasty, even though I butchered it from the original recipe.
I have been wanting to try spiralizing cucumbers. It didn't disappoint, but I wish they had been thicker.
I saw this recipe on Facebook as "This 5-Incredient Salad Will Have You Dancing Around the Campfire!"
So anyway I made it, BUT, there was not a tomato to be found within 20 miles of us, so if you make it, dice up a tomato and chunk it in there.
What I used:
1 cucumber, spiralized
5 strips of bacon
Garlic powder, s&p
3 tbl of Hellman's mayo
Ya'll know that I have issues with my food being wet. I knew the cucumbers may have a bit of drippage....but not like this.
If you make this, don't be like me. Dice the cucumber into bite size pieces, and dry them with a paper towel before assembling.
I spiralized the cucumber....
I sprinkled a little salt and pepper on it.
I cooked bacon, then tossed it about in the cucumber.
I put 3 tablespoons of mayo in a bowl, shook garlic powder into it vigorously, with a little more salt and pepper, and then tossed it all together.
If I wouldn't have tried to get all fancy pants with the cucumber, patted it dry, went to the grocery store and got a tomato, coated it and the cucumber with more salt, this would have been glorious.
I got a soppy mixture of mayonnaise water.
I just heard my mother gagging from miles away....
It was still very good!!!!!!
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.