So ugly in fact, that I am stealing the picture from the Campbell's Soup people. Honestly though? That is kinda what it just looks like, minus the garnishes. I don't like beer, but I have had beer dips and beer bread, and it was good. It smells beer-ish, so make sure you find a beer that you like. Don't be using Natty Light or PBR. What I used: 1 can of Campbell Chunky Steak and Potato soup Half of a cup of beer (and then you can drink the rest!) 8 oz of cream cheese, cut into cubes A bag of shredded cheddar (or whatever cheese you like the best) Garlic powder for sure, any other seasonings that you may like. If you're GROSS, chopped green onions. (I did not add, but Jared has some that he grew on the stove, and then dried. I said that right). Place the cubed cream cheese in a slow cooker. Add in the soup, beer, around 5 oz of cheese, and season how you like. Mix it all together. Cook on high for one hour. After the hour, add two good handfuls of more shredded cheese, stir until blended, if you're grody, add green onions. There are directions on how to bake this in the oven if you want, go this THIS LINK. Now I am not sure why the cream cheese did not blend well. I stirred it like a mofo. It's ugly, but oh so tasty. It would be divine with French bread, baguettes, hard or soft pretzels, but I make this on the fly, so all I could get at the DG are these: This was the final result. I highly recommend.
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I saw this on Traveling Low Carb Facebook page. Her low carb ideas are always quick and simple. This is what you'll need: Just over a pound of broccoli. I used a bag and a half of precut florets. 2 tbl of butter 8 oz of cream cheese 1/2 cup of heavy whipping cream (I added in a bit more at the end) 1 cup of grated white cheddar (that I had to grate MYSELF!) Shredded mozzarella Recipe called for 2 minced cloves of garlic, but I just used a buttload of garlic powder. A swish of yellow mustard It called for a tsp of dried basil but after 32 seconds of looking for it, I gave up. A shake of sea salt and black pepper, even though I used garlic pepper because it was up front on the spice rack. What to do: Heat your oven to 350°. Add the butter, cream cheese, and heavy cream to a small pot, and turn it to medium heat. Stir until it's melted down pretty good, and then add the grated cheeses, the seasonings, and mustard. Reduce heat and stir well. I don't know exactly how much white cheddar I grated, but I have lived here for two years and just realized that I didn't bring my "good" grater, and had to use a $1 plastic flat one. So after this much of grating, I quit. Place the broccoli in a baking pan, spread it out evenly. Pour the melted cheese as evenly as you can and try to cover and coat the broccoli as much as possible. I added a tad bit more whipping cream at the end, but it was super thick. I threw a handful of the shredded mozzarella (maybe the remainder of the bag) on top of the casserole, and then put it in the oven. Bake for about 30 minutes. I let it set about 15 minutes before we ate. Now...it's UGLY. My family are rice eaters so I made them two bags of wild rice, knowing I would have this for myself. Negative. This is how much rice was leftover. This is by far one of the best low carb dishes that I have made. |
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