I needed a low carb dinner after the super stuffed lunch I had today.
This was quick and easy peasy, ready in the time it takes to cook a pack of bacon.
For the dip:
All you need is 16oz of sour cream, 2 cups of your favorite shredded cheese, a pack of dry Ranch dressing, and how much ever bacon you want, crumbled. You could even use bacon bits.
I take my bacon seriously.
Dump the sour cream into a bowl, mix in the cheese, Ranch powder, and bacon slowly.
Let it chill, then serve! I bet it would be delish atop a baked potato, or eaten with Town House crackers.
I went all low carby and just used a fork.
For the salmon:
I had a thawed piece of salmon I needed to use, so I mixed black pepper, onion powder, paprika, cumin, and chili powder, then seasoned both sides of the meat, then let it marinate while I was preparing everything else.
I then just cooked it though with a little bit of EVOO, and serve!
When you make the dip, don't be skimpy with the bacon. I am overzealous with bacon, so this time I only used about half of the pack. It definitely needed more, so when I eat the leftovers, I am going to add the rest of it.
So every once in a while, I find a recipe that looks good, I change a few things I don't like, and it ends up being a disaster.
Well this time I read a recipe, changed what I didn't like, and literally the only thing that stayed the same was I used chicken and green chilies.
I will post the original recipe, because normal people would probably like it.
This is what I used:
1 Rotisserie Chicken. Normal flavored?
1 small can of green chilis.
1 10 oz? can of Verde Enchilada sauce, I only used half.
I block of Queso cheese. The instructions said to cut it into cubes, add milk, microwave, stir, microwave, stir. I have no idea, Scott did this while I deboned the chicken.
1 shake of onion powder, and a shake of Lawrey's. Lawry's? I am not walking in there to see how it is spelled.
Remove bones, cartilage, and skin from the rotisserie. Eat the skin, discard the bones, give the cartilage to the dog.
Do whatever you need to do to have a melted block of white queso.
I covered the bottom of the skillet in a little bit of verde sauce and green chilis.
I then dumped in the chicken and stirred.
My Mother called. When I came back everything looked like this:
Since the chicken is already cooked, all you have to do it mix it all together and heat it up.
I was going to top mine with avocado, tomato, and jalapenos.
I only had one tomato, and I need it for something else, and Scott couldn't find the jalapenos, so......
It is packed full of flavor from the chilies and Verde sauce, but definitely doctor it up. Sour cream is a must.
Of course it would have been heavenly wrapped up in some flour tortillas and smothered in cheese, but....carbs.
Here is the original that I butchered:
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.