This is pretty much just me saving this for later.
Super easy low carb lunch. Sliced mozzarella Pepperoni Italian Seasoning Place them on parchment paper, bake at 400° for 6 minutes. Mine went 6 and a half because I couldn't find the oven mit. Let them cool, and roll them up! Easy peasy!
0 Comments
Nothing fancy here, just something quick and easy when your work day was long and doo doo. I made 4 Ingredient Enchiladas, Ugly Cheesy Crock Pot Corn but in a regular pot, and Spanish Rice. Now I ain't gonna lie the Spanish Rice was in a microwavable pouch, but I added cheese, so therefore, homemade. What to do: Preheat oven to 375°. Brown a pound to a pound and a half of meat of your choice. We are turkey people, but ground beef would be delish. Season the shit out it. I used Mexican seasoning, which is like $10 so I use it sparingly. Garlic and onion powder, and Prudhomme's Magic seasoning. While that is cooking, drain two cans of corn, add Cayenne pepper (not a whole whole lot), Garlic and Onion powder, Slap Ya Mama seasoning, how many ever chopped jalapenos you want, I used a heaping tablespoon, but I am the only one that likes them, and a block of cream cheese, cook on medium heat. Get a 9x13 pan ready. Now. It was supposed to fit 10 enchiladas, but either I bought the wrong size tortillas, or Jared's pan is smaller than mine. It's okay. It happens to a lot of guys. Anyway, I had to use a 9x13, and the smaller pan, possibly a 9x9. Spray the pan, and then add half a can of red enchilada sauce to the bottom. If you're using one pan like a normal person, you will need 2 cans, but luckily I had a 3rd can in the pantry to make up for the extra pan. When the beef is browned....wait...go stir your corn...and then add half a can of red sauce and 1 cup of cheese to the meat skillet. Stir. Now....I didn't have a lid for the corn pot so I had to cover it with a plate. Classy. Boujee. Ratchet. When the cream cheese is melted and stirred in, add your shredded cheese. and stir, then reduce heat to low. Get your tortillas ready, spoon a heaping of the meat/cheese/sauce mixture onto the tortilla and roll it up tight (my mama can show you how to tightly roll things), and place seam down until you run out of tortillas or mixture. Pour the remaining red sauce on top of the enchiladas (I use a brush to make sure they're all evenly covered with sauce), and then add at least a cup and a half of shredded cheddar. I used a mixture of Fiesta Blend and Sharp Cheddar. White Queso or Mozzarella would be divine, but I have what I have. Now, place the enchiladas in the heated oven, uncovered for 20 minutes. I turned off the corn mixture, and then when I was heating up the microwavable rice, I turned the corn back on, for 2 minutes or so. Take out the enchiladas, add cheese to the rice so it looks like I made it, and dig in. The lighting is awful. I need you to pretend that I plated this on some exquisite Pioneer Woman plate, and not a 4 cent paper plate from the Tree.
Okay. I saw this recipe on Tik Tok. It looked delish, so I bought all of the stuff and made it.
Now. I need you to fix it. The taste and flavorings were SO good. But, I didn't like the chicken or the pasta. It's chicken pasta. I KNOW! Let me tell you how I did it, and then we'll figure out how to make it better. What I used: 3 boneless, skinless chicken breasts 2 cups of heavy whipping cream 3.5 cups of chicken broth, divided 1 pack of dry onion soup 1 block of cream cheese 1/2 stick of butter 6 oz of shredded Parmesan 2 cups of shredded Monterey Jack Seasonings used: s&p, onion and garlic powder, Cajun seasoning, Italian seasoning Now. Place your breasts in a sprayed crock pot. Add in all of your seasonings. Whatever you like, just use a lot of them. Add 2 cups of heavy whipping cream, 1 cup of chicken broth (I use lose sodium), half a stick of butter, and a block of cream cheese. Cook it on low for 2 hours. Now, I hope you have some sort of chicken shredding tool, because 2 forks will wear you out, and the doohickey that separates beef does not work. But yeah, shred the chicken, stir everything good, add in 6 oz of shredded Parmesan, add in 1.5 more cups of chicken broth, and a pound of dry pasta. All Dollar General had was Ziti, and I am not the biggest fan of that. I was skeptic about putting it in dry, but it was well cooked and tender. Add 1.5 cups of Monterey Jack shredded cheddar. (Save the remaining .5 for topping) Cook it for 45 more minutes. After the time is up, stir it good, and top with the remaining cheddar. Now. I LOVED the flavor. It all tasted so good, but I couldn't get over my hatred for shredded chicken, it was way too liquidy (Y'all know I have issues with wet food), and the little bits of onion from the onion soup irritated me down to the taint. It would have been balls out if we would have had some dense bread to sop of all of that liquid. Or a different pasta. Jared immediately after two bites got up and added shredded sharp cheddar and additional Cajun seasoning. So yeah....y'all cook this, make it better, then let me know. Find all of my recipes here. What I used: (2) 12 oz bags of cauliflower florets 8 oz cream cheese Just over a half cup of heavy cream 3 tbl butter 2 cups of Colby Jack cheese. Not the finely shredded kind, because...ew. 6 slices of precooked bacon, crumbled or chopped. S&P, garlic powder, onion powder, and a shake of seasoned salt. This dish takes on the seasonings that you add, so you do you. Now...before you do this, be warned that it is going to stank up your house. When I messaged Jared and told him how to prepare it, and that I would finish it when I got home, when I pulled up in the driveway he was outside on the 4-wheeler. I knew that was odd because he was sick from allergies. When I walked inside I was like.....damn. But it's tasty, low carb, and I have made it twice. Fun fact, you can big time ruin everyone's day in the classroom when you heat this up for lunch the next day. What I did:
Spray the inside of your slow cooker, or if you prefer, use of of the nifty liners. I forget that I own these until I start to scrub the thing clean. Add all of the ingredients, minus the shredded cheese and bacon. Cook on low for three hours, stir, and add the cheese. Cook 30 minutes more, stir again, add the bacon. Enjoy. I realized that I could have plated this, or at least took a decent picture, but I don't want y'all to get used to nice things, that way I can uphold my reputation of doing things half-assed.
So today is the Super Bowl. Rihanna is currently finding love in a hopeless place. Jared and I were in the store getting a piece of grocery, and I couldn't figure out what I wanted as my Super Bowl snack, and then I remembered making this when I was low carbing it everyday. You can of course jazz it up how you like, but this is my favorite. 3 tomatoes. I either use Roma or Beefsteak. I cut it into wedges, spray the seeds out, and then add a tiny bit of salt. 1 cucumber cut into wedges. Or what I refer to as wedges. Cubed cheese. I bought a block of Vermont Extra Sharp Cheddar because I couldn't find block Mozzarella. Both are good. After veggies are cut, I shake them around with a paper towel in the bowl to make sure all the wetness is gone. I ain't tryna get a diaper rash. I sprinkle a little of onion and garlic powder, a shake or two of basil, and three shakes or 4 of Greek seasoning. I put a swish of olive oil. Maybe a teaspoon. Put the lid on the bowl and shake it till you wigglewigglewiggle. I stuck it in the fridge for the first 2 quarters of the game, and then ate til it borderlined gluttony. Enjoy. I know y'all read the title and was like "What in the Debbie Does Dallas is she eating?" If you've spent more than 17 minutes around me, you know that I don't eat cornbread, or anything corn meal related. 2 years ago if you were like "Lisa, for dinner you're going to be eating beans and cornbread for supper", I would assume that you were in danger and you were signaling me for help. Blink twice for no. Well I got married and moved into the wilderness, and I have discovered that there is a type of corn meal that I DO like! It is blue corn that is home ground by my father in law, using an ancient electric coffee grinder. So here is what I used: 1 lb of ground turkey. Could legit use beef, turkey is what I had. 2 eggs from the hens that have decided to contribute. One 14oz can of creamed corn. When I make this again, I am going to mix whole kernel corn in with it, halfsies. 1 cup of milk. Apparently you can buy 2% milk at The Dollar Tree that isn't refrigerated, and doesn't have to be until you open it. Not in a can, BTW. Side note, if I keel over tomorrow, don't try the milk. 1/2 cup of vegetable oil. 1 cup of Papa's Blue Cornmeal. Now if you show up and ask him for some, I am sure he'd oblige. If you don't want to want to drive out to BFE, you'll have to go to the store and buy your own. Warning, everyone here is heavily armed on the hill. 3 heaping tablespoons of all purpose flour. Jared keeps ours in the freezer? 2 teaspoons of baking powder. A shake of salt. 4 cups of shredded cheese. You heard that right. As much chopped onion as you want. There are no rules. Chopped jalapenos. Obvi. It's a Mexican casserole. Okay. Preheat your oven to 350°. Spray down a 9x13 baking dish. Chop up your onion, brown the meat. We added a Mexican blend spice and fajita seasoning because we boujee. Mix (idk why the font changed) together the milk, eggs, oil, and corn. In a separate bowl mix the flour, corn meal, baking powder, and salt. Jared used a sifter like we are on Master Chef or something. Whisk all of the ingredients into one bowl until it looks ghastly. Alright. Pour half of the wet mixture into your pan. Add 2 cups of the cheese. I mixed it up with Sharp Cheddar, Mozzarella, and Fiesta blend. Add the meat, jalapenos, and then the onion. Why is my font being a crackhead? Add the remaining cheese, and then pour the other half of the wet mixture, and smooth the top. It should look like this: Put it in the oven for about an hour, uncovered. Make sure that you take out any cast iron skillets that you forgot that were in the oven to begin with. This will save a lot of cussing. Paired with Northern Beans that were cooked for like two days with a ham bone, this was delish. I even went for seconds. Okay, y'all. I have the snack that is the sparkle tits of all chocolatey snacks. Be warned...it's messy as hell. Also, I didn't realize that the recipe I had was for like a Duggar family of 37. I made it big, and at one point thought that I was going to need to bring out the gumbo pot. Make sure that you have adequate sized bowls before you start. What I used: 3 cups of Rice Chex 3 cups of Corn Chex 2 cups of Honey Nut Cheerios 1/4 cup of butter Close to 3/4 cup of peanut butter 1.5 cups of semi sweet chocolate chips Just over a cup of powdered sugar 2 big ol' tablespoons of cocoa powder 8 oz of M&M's. I bought two 8 oz packs, but just used one. Two would have been better. 2 cups of mini peanut butter cups Way too many pretzel sticks. The recipe called for 2 cups but I don't like them, so I threw in maybe half, and still had to pick them out. Okay. remember to have big enough bowls and properly functioning Ziploc bags handy. Mix all of the Chex and Cheerios together. In a small bowl add the butter, peanut butter, and chocolate chips, then stick it in the microwave for 30 seconds, stir, then just heat it until it starts to melt better. Here is where it gets dramatic. My "big" bowl was already filled to the brim, and now you need to pour the melted butter and chocolate over the Chex/Cheerios and make sure it's ALL coated. Okay whatever in my small ass bowl. You then put the cocoa powder and powdered sugar in a Ziploc bag and shake it until it looks like dirty cocaine. So NOW, you need to mix the napalmed cereal mix with the powdered mixture. It said to do this in a GALLON Ziploc bag. Lies. All lies. I crammed it all in there, and then THE BAG BUSTED!!! So I am yelling for Jared to come help, looking like I have the doo doo hand, and he said we could put another bowl on top and rock it that way. So now I have 23 dirty dishes, a doo doo hand, and I still have to add 5 (FIVE) more cups of ingredients. So yeah, I brought out the roasting pan. Once all of the cereal is coated with the melted mixture and the powdered mixture, mix all of the M&M's, peanut butter cups, and (gag) pretzels in a working Ziploc bag, then fold them in with the cereal. Stir carefully so the Chex doesn't crumble and the peanut butter cups don't break. I put mine in the fridge for an hour. We've been eating it from the fridge, but you don't have to chill it if you don't want to. Enjoy this completely non-staged picture. So I have discovered "Fast and Easy Recipes" on Tik Tok. The first one I tried was a dumpster fire. The second one....a keeper. Super easy. Spray a 9x13 baking dish. 1 package of Family Sized Chimichangas. You can use burritos, bean and cheese, whatever tickles your fancy. I threw them in frozen. 1 can of red enchilada sauce. 2 cups of shredded cheese. I used Extra Sharp. 3 or 4 TBL of green chilis. The recipe called to cover it all in pico de gallo but I wasn't sure how well that would taste baked, so I added it afterward. I seasoned it with Mexican seasoning, garlic powder, and onion powder. Bake at 450° 30-ish minutes later, take it out, let it cool a smidge, and load it up with pico and sour cream. Quick and easy, husband and kids approved. Unlike the Ugly Apple Dump Cake, this I actually followed the directions to a T. It was still ugly and funky, BUT tasty. I was going to make it cute, add some ice cream or something colorful for a picture...meh. What I used: 18 Oreos, smashed in a Ziploc bag with a flash light. 2 cups of cool whip. 4 swishes of vanilla. 1 cup of powdered sugar. 8 oz of cream cheese. Now. I am going to make this again with only 1 cup of Cool Whip. I like it, but it seemed way too much for the other ingredients on hand. Or maybe add more of the other stuff? All you can taste is the Cool Whip. Smash the cookies, then add the cream cheese, powdered sugar, and vanilla to a bowl an have someone else use the hand held mixer to whip it up. Fold in the whip, and then add the cookies. Stir. Stick it in the fridge. I may try to mix it all at once? With the Whip on top, you can't really get the good stuff on the bottom to come up? I need to play with it. I bought graham crackers to use as a dipper, but it's just kind of chilling in the fridge.
I will post updates when I make it again. For something prettier, check out my nephew: So this ended with The Child going "Next time that you want to bake something, just tell me and I'll do it!" I am that bad. This recipe is super simple, SO tasty, but MAN, can I screw up some baking. What you need: I box of cake mix. Whatever you desire. I looked for spice, but could only find Butter Golden. 2 cans of apple pie filling. I cup of melted butter. (as I have recently learned, 2 sticks=1 cup of butter) Caramel sauce. Chopped pecans. Let me tell you how it was "supposed to go". Heat oven to 350°. Spray a 9x13 pan, dump the cans of apple filling into the pan. Drizzle the caramel over the apples. Sprinkle the cake mix over the apples, then pour the melted butter over the cake mix. Bake for 30 minutes. So....maybe I poured the butter over the apples, then panicked and tried to pour it off into a bowl. I then poured the mix over, but didn't want to add that much more butter. When it was cooked, it was wet and gritty, so I cooked it for 12 minutes more. I forgot to add the pecans. I sprinkled cinnamon over the apples at the beginning. I added pecans to the top with about 5 minutes to go. Imma try to do it correctly next time. It was so very tasty, the consistency of cobbler. It would be good with vanilla ice cream. Jared suggested to add caramel next time. I made some Oreo Dip, which was also a dumpster fire, and he mixed the two together. There are also some questions that are too dumb for me to even type into Google, because I know that Siri will be like "really? Dumbass" Thank you Amber for understanding my no common sense non-baking self. |
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.
Archives
March 2024
|