Alright if you make this, make sure that you cook the onions longer the corn.
UNLESS you like biting into crunchy chunks of onion.
You do you.
What I used:
1 lb of lean ground beef
1 pack of taco seasoning
1 small diced yellow onion
1 cup of frozen corn
1.5 cups of cooked white rice (use as much as you like)
4.5 oz of diced green chili's
2 cups of Colby Jack shredded cheese (more or less to your liking, I am an entire bag kind of gal)
If you want garnish such as cilantro, avocado, salsa, etc.... just get all wacky.
What I did:
Season and brown the beef, drain, add the taco seasoning and 1/2 cup of water. Stir until it thickens. I used my trusty combo of garlic powder, Lawry's, and onion powder for the beef prior to adding the taco seasoning.
You can set it aside and use the same pan, but I usually cook things as quickly as I can, so I have another pan already going.
In the second skillet I put about 2 tbl of butter and added the diced onions. They were a little too big for my liking, but I would rather eat them like Scott diced them then have to do it myself. Next time I will cook them down more before I add the corn, because they were oh so big and crunchy.
Add in the frozen corn and cook on medium-high heat until the corn is slightly brown on the edges. I ain't gonna lie, it took like 15 of me stirring for this to happen. Can we not.
I put some garlic powder and Lawry's on the veggie mixture.
Oh and btw, you should have your rice cooking as well during this time.
My bad. The Astros are about to the eliminated from the playoffs and I am distraught.
Alright so when the corn looks good, and the onions aren't crunchy, add in the green chili's, then stir it real good, then slowly stir in the rice until it's completely coated.
Of course I seasoned everything again, I just sensed this would be bland.
I waited 5 minutes or so, then added in the taco meat, juices and all.
I added half the bag of Colby Jack (use whatever cheese tickles your butt), and stirred it all together, let it sit (set?) another 5 minutes or so, then added the rest of the cheese and put the lid on it.
After 15 min or so, we feasted.
Scott and I have been together since 2004, but I really didn't start cooking like an adult until 2007. I tore up the internet looking for recipes, and I found this one, changed it up a little from the way I found it, and we had it several times a month. When we moved here in 2010, I completely forgot about it.
Well look who's back!
The thing that really makes this so good are the seasonings that I use. The original recipe called for a much different seasoning, and the sausage they used resembled smoked sausage.
Try it my way just once, you won't be disappointed! I am looking at YOU, Rebecca.
I completely forgot to check that I had balsamic vinegar on hand, so this casserole was missing it, but it's really divine if you add it 45 minutes in.
What I used:
1.5 lb of small red potatoes. You can peel them if you want. I 'm not gonna.
24 oz. of frozen sausage breakfast links.
3/4 a cup of chicken broth.
1 bell pepper. Red is my fav, but they were out. Load it up with your favorite ones!
I quartered a red onion. I wanted the big chunks for flavor, and I wouldn't accidentally bite into one.
1lb of baby carrots. From a bag, yo.
If you actually own real garlic, you can grate some up in here. I never have any on hand, just a jar of minced garlic, and I didn't think that would be good here. A substantial amount of garlic powder was used.
Your basic seasonings, s&p, garlic powder, onion powder, Lawry's, and the most important of all...
Preheat your oven to 450°.
Quarter and rinse your potatoes. Put them in a sprayed 9x13 baking pan. Season them well with whatever tickles your butt.
Add the sliced bell peppers, onion, and carrots.
In a small bowl, add 1/2 cup of the chicken broth, half the pack of Zesty Herb seasoning, and (if you have grated garlic insert here), and garlic powder. Mix it all up and pour over the veggies.
Cover with foil and bake for 45 minutes.
The sausages I put on a paper towel inside of a plastic bowl and cooked them for 5 minutes in the microwave on high. I patted them down, tried to remove all of the grease.
After 45 minutes take the veggies out, add the sausages, (I also used another quarter cup of broth, added more Zesty Herb, and a splash of EVOO and poured all over the sausage/veggies), then from the bottom up spoon all of the juices all over the meat/veggies.
If you have balsamic vinegar, drizzle it all over.
Otherwise, put everything back in the oven, all mixed together, uncovered for 30 minutes.
After 15 minutes or so, flip the sausages around.
After the timer goes off, stir it all up again, and enjoy.
This was so stinkin' good, I wish that I had doubled the recipe.
Easy to make, it can be made in one skillet, but I used two to speed it up.
What I used:
1 lb of cooked, deveined shrimp, thawed from frozen. Because I am lazy.
1 lb of smoked sausage.
A handful of diced onion and green bell pepper.
Old Bay seasoning, s&p, garlic powder, onion powder.
What I did:
Put the shrimp in a colander, ran cool water over them until they thawed, then sprinkled Old Bay seasoning over them. The only thing that was suggested I do differently next time is to season the shrimp more.
I put butter in a skillet, then added a ramekin full of chopped onion and bell pepper.
In a separate skillet I added EVOO and chopped zucchini and sprinkled on onion powder.
I cooked the onions and bell peppers on med-high heat, and the zucchini on medium heat.
When the onions looked like this, I added the shrimp and mixed it all about:
I added the sausage in with the zucchini and turned the heat to high, I wanted it to have the dark marks on it. Not like a Death Eater Voldemort mark, but the tasty charred marks.
I mixed everything together, and let it all rub up against each other for about 30 minutes (because I finished way before Scott got home for dinner), and about 10 min before we ate I cranked the heat up to high and stirred for about 2 minutes. I sprinkled a little garlic powder, s&p, and Lawry's seasoning in while stirring.
I then scarfed down two bowls.
I just realized that the cover picture of probably 10 of my recipe blogs or so look exactly the same. Cheese and bacon.
It's just so good, yo!
This was quick and I didn't have to turn on the oven or mess up more than 2 dishes.
I mean it's ugly, but most of my food is.
What I used:
2 lbs of ground beef. Get lean, I did not and there was a ton of grease.
A double handful of diced onion.
Cooked bacon. As much as you want.
10.5 oz can of Cream of Mushroom soup.
10.5 oz can of Cheddar Cheese soup.
Almost 2 cups of shredded cheddar.
Seasonings for the beef, I used garlic powder, onion powder, Lawry's seasoning, and s&p.
Super easy, just season and brown the beef, cook the bacon, shake all excess grease from both.
Spray the bottom of your slow cooker, and add the beef. I shook a little more onion powder, then stirred in the bacon. Save some bacon for a topper.
Add the layer of onions, then the 2 cans of soups. Stir.
Top with the cheddar (I used 1 3/4 cup) and the remaining bacon.
Leave in the slow cooker for 2 hours on high or 4 hours on low.
I added a little Sriracha mayo. I can't stop adding this to everything that I eat.
Next time I am going to stir in some chopped pickles when I put it in my bowl.
Okay, lame title but all I could hear was the "Shake and bake boys, we got ourselves a barbeque!" line from Backdraft.
Fun fact: Google Chrome keeps autocorrecting barbeque to barbecue, but I am resisting.
What you need:
What ever steak this is. I had to cut the hard circle of fat off.
Roughly one pound of steak, I cut it into strips.
Shredded sharp cheddar cheese. I used 1 3/4 cups.
1 cup of grated Fontina cheese. (I could only find it packaged as below, and I grated it myself)
I sliced a white onion. (not by hand, let's not get crazy, I used the slicer. I was exhausted from grating the cheese)
Cooked bacon. As much as you want. I chopped it into bite size pieces. And by chopped I mean I used the food scissors.
I seasoned the steak with s&p, Lawry's, garlic powder, and cumin.
Heat your oven to 375°, season the steak, cook the bacon almost all the way through, set aside.
Cut up the steak into bite sized pieces, then sear it over high heat.
Cook the sliced onions (don't forget to season them), until translucent, along with minced garlic.
Put the steak into a baking dish, add the bacon, onion, and the 2 cheeses.
Bake uncovered for 20 min or so.
Extremely ugly but oh so tasty.
This doesn't have to be cooked in the crock pot, but it's so much easier if you have a little bit of time to kill, which means "I'd rather read Brad Meltzer than stand here and stir something".
What you need:
Like...corn is in the title, so.....
As much as you want, really. I used 3 cans.
1 block of cream cheese.
2 cups of shredded cheddar, I used sharp.
Your choice of amount of diced jalapeno peppers. I used a small can w/ the juice.
Salt, pepper, onion powder, garlic powder, Lawry's seasonings. You do you.
Directions are easy.
Dump it all, stir well, turn the crock pot on high, stir to blend the cheeses about 30 minutes in.
I normally cook it for 90 minutes or so.
Now I know this is ugly, but not as ugly as Scott's mayo corn.....The entire reason taking this picture was to make my Mother gag.
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 enjoy sports, binge watching TV, food, reading, and slightly bearded men.