File this under "ugly yet tasty" in your recipe box.
What I used:
2 lbs of lean hamburger meat
2 cans of Rotel
2 cups of shredded Mozzarella
2 bell peppers
8 oz sour cream
8 oz cream cheese
1 pack of taco seasoning + extra chili powder and cumin BECAUSE I had 2 lbs of meat
Onion powder, BECAUSE I forgot to buy an onion.
What I did:
Preheat the oven to 350°
Brown the meat.
If you have ever read any of my food blogs, you know I hate browning ground meat. I don't know how I lived without this gadget.
While the meat was cooking I attempted to slice bell peppers. I know I have done this in my lifetime, I don't know why this is so complicated for me. It's not even because I sprained my left hand, I just suck at this.
I gave up and threw them in the processor.
I then threw them in a skillet with butter and cooked them for about 8 minutes on med-heat until they weren't as crunchy. If I would have remembered the onion, I would have had them both in the processor and skillet, but it is what it is.
When the meat is browned and drained, add the taco seasoning. For 2 pounds I knew one pack of seasoning wouldn't be enough, so I added extra spices.
After the veggies and meat are done, get your cool lime green bowl ready.
Add the meat:
Then the peppers and jalapenos:
Add the drained Rotel. I didn't use 2 full cans, maybe a can and a half. I don't like it much.
I pinched the block of cream cheese into it.
With my hands:
Add this much sour cream:
Add 3/4 of the Mozzarella.
Then...mix it all together.
Stick it in a 9x13 pan, smooth it all out, and bake for 40 minutes.
It comes out ug-ly, but very tasty.
This is the only picture that I took.
I was hungry.
Two things before you decide to make this.
1. Don't wait until 40 minutes after you cook this to eat it. As soon as I took it out of the oven I went to walk on the track, and ate when I got back. It was still yummy, but definitely eat it warm.
2. This is going to make your house STANK! I don't know if it's because it sat that long or what.
I had to scrub everything with bleach and leave the doors open for about 30 minutes.
Anyway! It is delish.
What you need:
16 oz of frozen cauliflower
1 pound of diced cooked ham
2 cups of shredded cheese, I used cheddar
1/2 cup of milk
1/4 cup heavy cream
3 or 4 shakes of dried minced onion
Garlic powder. I use a lot, but probably for normal people, a tablespoon or so
If you want a nice low carb crunch on the top, use 1/4 cup of crushed pork skins.
What you need to do:
Preheat the oven to 325°
Stick the cauliflower in the microwave for 5 minutes
In a 9x13 pan, mix the cauliflower and ham
In a cool lime green bowl, mix the egg, milk, heavy cream, minced onion
When it's all good in the hood, add half of the cheese and mix again
Pour all of that onto the cauliflower and ham mixture
Pour pork skins into a Ziploc bag and crush the mess out of it
Add the other half a bag of cheese on top of the mixture, then sprinkle the crushed pork skins over it.
Just do it! Trust me!
Bake for about 40 minutes.
OH! I did take another picture!
This is another recipe that I like, but will make differently next time.
I used Buffalo Sauce instead of Hot Sauce, it was so overpowering.
What you need:
This much pre-cooked shrimp
About half a block of cream cheese
1/2 a cup of sour cream
1/2 cup of hot sauce (Seriously, don't use Buffalo sauce no matter how much you love it)
1 tsp of Cooking White Wine
Almost half a cup of Mexican blend cheese
Preheat the oven to 375°
Spray an 8x8pan (that I now own, Hallelujah!) with cooking spray
Pick off their little tails, and chop up the shrimp into bite size pieces. Do not be like the time I thought I would cheat and use the food processor (How NOT to Make Shrimp Enchiladas)
Add the cream cheese, sour cream, hot sauce and cooking wine in a cool lime green bowl and mix it all about
Add the shrimp, stir, then put it in the greased pan
Bake in the oven for about 20 minutes, til thoroughly hot.
Since I am low-carbing it, I ate it with Veggie Chips.
Club crackers would have been divine.
I need to file this under two categories:
Recipes I can never make solo (Because Scott ended up having to cut up everything for me)
Recipes that I have to stick my hands in. (Because....ew)
This was super quick and easy.
I want to try it again using steak strips and shrimp.
Regarding the measurements of spices, I have no idea how much I put in there. I just added until it tasted like I wanted.
What I used:
Just over a pound of chicken tenderloins, cut into strips
Bell pepper (how much ever you want)
Onion (I used a red onion, how much ever you like)
Just over 1/4 cup of EVOO
Garlic powder (of course)
What I (Scott) did:
Preheat the oven to 400°. Coat a pan with spray or EVOO.
Cut up the chicken into slightly thin strips. When I tried this I almost lost a finger. In my defense, I do have a sprained middle finger. I probably wouldn't have done it anyway.
Slice up the bell pepper and onion into strip like pieces.
In a cool lime green bowl, add the EVOO and the spices. Swish about.
Mix the chicken, veggies, and oil together, WITH YOUR HANDS!!!!!
Lay them all out on a pan, cook for 30 minutes.
I sprinkled a little Lawry's and more garlic powder on them because I can't help myself.
I served it with shredded cheese, sour cream, pico de gallo.
I thought I had an avocado, but, sad face.
I bought regular flour tortillas for Scott, and Carb Smart ones for myself.
The shredded cheese was unnecessary. I did it out of habit, thinking that I was eating tacos.
They would be super good with white queso.
I wasn't going to eat any of the tortillas, but they have only 6 grams of carbs each, so I put two on my plate. I ate it like fajitas were intended, I picked up the food with a torn strip of tortilla.
I only needed one tortilla for all of it.
The Carb Smart ones are good, they don't taste like cardboard at all.
My favorite part? The onions that were slightly overdone.
As always I should title this "How NOT to cook vegetables", lol.
I sliced them too thin, which I realized when I was putting them in the pan, so I cooked them for a lesser time, but the tomatoes were not cooked thoroughly.
What I used:
2 small zucchini
1 squash. Regular sized?
2 tomatoes. I call them sandwich tomatoes, not a huge fan, but I knew Roma, my preferred type, wouldn't do too well, but I will try them next time.
Garlic Powder. A whole lotta shakes of it.
About half a cup of shredded Parmesan. They were out of shaved :(
What I did:
Preheat the oven to 400°, then line a baking sheet with aluminum foil.
Slice the veggies in 1/2 thick cut. <<what you need to do
How I did it here is too thin.
Mix EVOO, garlic powder, and Italian seasoning in a bowl. You want enough to coat all of the veggies, I used maybe 5 tbl of oil. I started off with 3 and was convinced it wasn't enough. Be generous with the garlic powder. I sprinkled salt on the tomatoes. I gave the Italian seasoning a couple of shakes. Let it all congregate in the bowl for about 5 minutes before you coat the veggies.
There really is no good way to make sure that all the veggies are thoroughly coated than just mixing it up with your hands.
Ya'll know I have issues with this.
So when they're all nice and coated, lay them out on the pan, think "well crap, those are way too thin", shake a little pepper on there, cover them in grated or shaved Parmesan, then stick them in the oven.
Since mine were super thin, I cooked them for 20 minutes, and like I said the tomatoes were not ready. If they're cut properly, I'd say 35-40 minutes? Maybe? Just watch the cheese, you don't want it to burn.
Now in all honesty, these weren't that bad. I just did things that made them not scrumptious.
I will tell you how I did it, and then you can make them better. I know they have the potential to be heavenly.
What I used for the shrimp mixture:
This much shrimp-
2 tbl of butter
Dehydrated bell peppers
2 handfuls of diced onion
3 tbl of jarred minced garlic
A shake of salt
3 shakes of chili powder
A whole bunch of cilantro (I mean bunch literally)
2 swishes of lime juice
For the sauce I used:
4 tbl butter
4 tbl of flour (I added a tad more as I was mixing)
1 1/3 cup of chicken broth
3 cups of cheese (I'll tell you why later)
Just over a cup of sour cream
How much ever is in that above jar of salsa verde (by the chicken broth)
Alright. Now. Preheat the oven to 350°. Have a 9x13 panned sprayed with cooking spray on standby. Don't forget that you need tortillas. I bought regular flour ones for Scott, and Carb Smart ones for myself.
Starting with the sauce, melt 2 tbl of butter, then saute the diced onion and the bell pepper. 99.9% of people in this world would use a real bell pepper and chop it up. I am not that .01%. Cook it for a few minutes and add the garlic. I used jarred minced garlic because I STILL can't figure out how to birth the garlic bulbs from the mama bulb.
Now here is where I messed it up.
1. Don't use pre-cooked shrimp. After the upcoming heating and mixing in the skillet, and the 40 minutes cooking in the oven, the shrimp is horrible. It's tough, it had the consistency of hard ground sausage, almost the consistency of plastic. It also had zero taste.
2. You're supposed to chop it up into slightly bite sized pieces. I put them in the food processor and pulsed 5 or 6 times. No. No. No.
To your onion/bell pepper/garlic/butter mixture (that needs to be cooked down til the veggies are soft) add your non-cooked, slightly chopped shrimp and stir it about for 2 minutes-ish.
While that is cooking, you can chop up your cilantro. This WAS okay to put in the processor.
It smelled divine.
Remove your veggie/shrimp mixture from the heat, add salt, chili powder, the cilantro, and a couple of swishes of lime juice. Set it aside.
Here is where it gets fancy. I have only made a roux once, and gravy twice I think.
It makes me feel like I really have my life together, HAHA.
To make the sauce, melt 4 tbl of butter, and 4 tbl of flour. Cook it for about 2 minutes.
Add the chicken broth and cook on med-high heat until it thickens, then lower the heat and add the cheese.
How I ended up with so much cheese, I always buy the 2-cup bag of shredded. I was adding it in slowly, and thought "well crap, this is taking forever!", and then I realized that I bought the 4-cup bag. It was good though, I used a Mexican blend, but Monterrey Jack would have been good, too.
Alright, after you add the cheese, and it all nice and mixed, remove it from the heat and add the salsa verde and the sour cream.
Take one cup of this mixture and add it to your shrimp mixture sitting over there to the side, and stir it together.
Now let's assemble the enchiladas. I hope you do better than I did. This is not my calling in life. I am unsure as how to roll them tight without all the filling falling out. Mine were all loosy goosy. I filled them about half full, or to be more precise, a 3/4 ladle full, attempted to roll them up, and put them in the greased pan.
This is also the first time that I have got to use my Pioneer Woman cookware :)
I feel that I let her down.
After all of the enchiladas are assembled, smother them in the remaining sauce mixture, and bake uncovered for 40 minutes.
They will come out UG-LY, but they tasted good. Minus the plastic shrimp.
I hope you enjoy!
Unlike the great George H.W. Bush, I quite enjoy broccoli. We usually eat it steamed in the bag for dinner, and I always eat it raw in salads, or just by itself.
This is a quick, easy way to change it up a bit.
If you're lazy like I am and you don't like to prep food, just buy frozen broccoli and let it thaw out. Unless you want to use fresh and wash it and cut it all up.
Who has time for that? That cuts into my "MacGyver" time.
What you need:
Broccoli, washed and patted dry
Red pepper flakes (a little goes a long way)
Garlic powder (to your liking)
Put a swish or two of EVOO in a med-high skillet
Add the broccoli and seasonings (I added the salt after I cooked it)
Push it around for 7-8 minutes until it starts to turn brown.
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.