I know since this has pepperoncini peppers in it that folks are going to call it "Mississippi Meatballs", but I will be hot damned if I am going to do it. I don't care if the lady that created the phenomenon was from Mississippi. It's still the worst state. What I used: 32 oz of homestyle meatballs. Frozen, yo. A jar of pepperoncini peppers Au Jus seasoning Ranch powder seasoning 4 tbl butter Water. Not from a smelly well in great grandma's yard. Get you some filtered water. What I did: Put the frozen meatballs in your slow cooker. Add half a cup of water, 1/4 cup of pepperoncini juice, half the packet of Au Jus, and half a packet of Ranch. Pour it over the balls. Tee hee. Add a few pepperoncini peppers and 4 pats of butter atop the balls. Tee hee. I'll stop. Turn the slow cooker to low for 4 hours. Now, I lallygagged with my sisters, niece and nephew today so I didn't have quite 4 hours until dinner time, so I did 2 hours on low, one on high, and back to low for about 15-20 minutes. Long enough for Jared to make a side dish of stir fry. I stirred everything well after the first two hours, and added almost the remainder of the two packets into the meatBALL mixture, and stirred more. They were way better than I was expecting, and I wouldn't change a thing when making them again. Enjoy.
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I saw this recipe on Tik Tok whilst waiting on a tire to be replaced on my car (typical), and I knew that I had all the ingredients to make this when I got home. I thought that I had rotini pasta which would have been PERFECT, but I had shells. It wasn't the worst, but definitely try it. As Jared was eating it, he kept complementing it, and then said this was high on the list of things to make again. What I used: 3 chicken breast 1 bottle of Olive Garden Italian dressing 1 block of cream cheese 1 cup of chicken broth 1/2 cup of grated Parmesan 1 cup each of shredded Parmesan and shredded mozzarella Red pepper flakes, Italian seasoning, and *the Jared mixture What I did: Grease your slow cooker, add the chicken, and then season the shit out of it with all the seasonings listed above. Add the bottle of dressing, the broth, and then the grated parmesan. I seasoned it a bit more, and then placed the cream cheese on top. Put the lid on tight, and cook it on low for 4 hours. Boil whatever pasta you like right before the chicken is cooked. After the four hours is up, shred the chicken, (a mixer would have been easier, I used forks). You can add the cooked pasta to the mixture and melt cheese on top, OR what I did, move it to a 9x13 pan, and broil the cheese. I mixed in half of the parmesan in with the pasta and chicken, stirred, then added seasonings and the chicken mixture on top. If you do this, don't start playing Dr. Mario on the Nintendo and forget to take out the cheese before it burns. One thing I thought about doing next time was to cook thin spaghetti, put a light coating of some kind of sauce, parmesan, alfredo, etc, and then adding this mixture on top. *The Jared mixture- 1 tsp cayenne, 1 tbl garlic powder, 1 tbl onion powder, 1 tsp chili powder, 1 tsp salt, 1 tsp ground oregano Now I know that everyone and their MeMaw has a potato soup recipe, but this is the first time that I have cooked it with it not being from a pack and just add water. The only complaint that I got was that I didn't make enough. If you're low carbing, you could use cauliflower, or mix half potato and half cauliflower. It was my lack of math common sense that probably led to there not being an over abundance of soup. The recipe that I had said to use 2.5 lbs of potatoes. So I asked Siri, how many Russet potatoes are 2.5 lbs? It told me one potato=one pound. It told me 7 potatoes = one lb. Also...3-4 potatoes should be more than enough. My head exploded. I diced up 9 and then I quit. The potato to other ingredients ratio was good, but next time I will add more potatoes and a little bit more of everything else. What I used: 9 diced and washed Russet potatoes Diced onion. Amount to your liking. I diced up half. I am lazy. 2 heaping spoonful's of minced garlic 2 cups of chicken broth 8 oz of cream cheese 1 cup of shredded sharp cheddar 1.5 cups of heavy cream Salt/pepper/onion/garlic powder What I did: Add the onion and the potatoes to the slow cooker. Pour in the chicken broth, add the minced garlic. Season the shit out of it. I know I added literal onion and garlic, but I am not sure if I can cook a meal without adding garlic and onion powder. I may have sprinkled on a little Tony's. Cook on low for 6 hours. Now, if you're cooking potato soup and you plan on mashing the potatoes, may I suggest owning a potato masher. I ended up using the tool you separate ground beef with. After 6 hours, add in the cream, the cream cheese, and the cheese. That could be confusing in translation. I may have added in a little bacon grease. Mash and stir until it's the consistency you like, I left a few lumps. I changed the setting to warm, and let it hang out until the fam got home, about 30 minutes. Adding cooked bacon on top would have been perfect, but alas, I had none. 'Twas yum. Now when y'all make this, if you use cooked rice, you do NOT need 4 pats of butter. It wasn't the worst, but way too much. The original recipe said to add uncooked instant rice and just let it cook in the oven, and I said...nah. So I am guessing the 4 pats of butter was for moisture, or something chef-like. What I used: 2 cups of cooked instant rice Frozen bell pepper and onion 2 tbl of minced garlic 1 pack of sliced smoked sausage 2 cups of shredded cheddar 1.5 cup of chicken broth 2 cans of cream of chicken Garlic/onion powder, a shake or two of Tony's, and red pepper flakes Butter. We shall discuss. Heat your oven to 400°. Cook your instant rice. I used frozen peppers and onion, so I cooked them down. I browned the sausage. Put the rice in a baking dish and season it up. Pour the peppers/onions, and then the cream of chickens. Pour in 1.5 cups of chicken broth (If you use uncooked rice, use 2 cups) Add in the sausage, and one cup of shredded cheese. Again, 4 pats of butter is too much if the rice is precooked. Next time I will start with two pats, and if needed, add one more. 2 should be fine. I still added more seasonings, and a couple shakes of red pepper flakes. Cover and bake for 30 minutes. After the timer goes off, stir it all well, add another cup of shredded cheese and bake for 20 more minutes uncovered. It's ugly, but tasty. Enjoy. |
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