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.
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