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.
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Super simple recipe. You don't have to travel with it as I did, it will taste yummy either way. This is what I used. It can be changed up in so many ways. 2.5 pounds of chicken. Walmart did not give me diced, but you know what? I cut that shit up myself. #professionalchef 2 10-oz cans of Cream of Chicken soup. 1 10-ish oz can of Rotel. I got mild. I hang my head in shame. 1 can of rinsed black beans. 2 cups of sharp shredded cheddar. OPTIONAL! When the food made it home, I added a can of whole kernel corn. Next time I will add it in the beginning so it isn't as strightoutofthecantastingcorn. Alright. I cut up the thawed chicken and seasoned it with the pantry. Garlic pepper, garlic powder, Lawry's seasoning, poultry seasoning, and a little bit of taco seasoning since I couldn't find the $10 Mexican seasoning that I am sure Jared hid from me. I dumped the cans of COC, rotel with the juice, and then the beans. I sprinkled one cup of the shredded cheddar on top. And you know what? Then I locked that lid and we went on a journey. Errands before work, stolen kisses before work, a grocery store run, and then I made it to the office. I then stuck it in the fridge next to the deer head. In between Student Drivers I plugged it in and set it on high for 4 hours. We are nothing, if not professionals. I rolled back in, clocked out, set it in my car, and we hit the road again. That's pretty much it. I got home, heated up some rice that Jared made yesterday, stirred it real good, added the corn and the other half of the bag of shredded cheese, sprinkled some dried cilantro on it, and of course sour cream. You could eat this with chips, it'd make some bomb ass nachos. I may add cream cheese next time. Enjoy! So I found a recipe, and then butchered it to fit what ingredients I had on hand. It's like 104° outside and I was not going anywhere. This can be altered for any size, there are 3 of us, and we will eat the leftovers tomorrow. What I used: Just over a pound of ground turkey. Lean beef would be good, but it was frozen and I was like meh, the turkey is already thawed. 3/4 of a pulsed onion. I ain't chopping up shit. There was going to be a diced bell pepper but the food processor lid was being a douche and I literally launched the bell pepper across the room. I have PMS. A 4 oz can of diced green chilis. 1 can of drained corn. Next time I will use 2. Right at 3/4 box of pasta. Your choice. All I had was Rotini. 16 oz of tomato sauce. 2 cups-ish of shredded cheese. I emptied what was left in the Colby Jack and Mexican blend, and had plenty of Mozzarella and Sharp Cheddar. So any cheese will work. Seasonings: I used Montreal seasoning, Lawry's seasoning, red pepper flakes, cracked black pepper, garlic and onion powder, chili powder, oregano, and I would have used Cayenne, but I didn't want to light anyone's bootyhole on fire. Here is what I did: Preheat your oven to 325°. Pulse (or chop) the onion and add to a skillet with your meat. Add the Montreal seasoning and red pepper flakes. (make sure your pasta water is getting ready to boil) I am looking at YOU, Lisa. Add in the tomato sauce, oregano, the diced green chilis, and the chili powder. Stir well and let it come to a boil. All of the seasonings that I added, I just eyeballed. Just add what works for you. Let it simmer for about 15 minutes. I added in about a handful of cheese. At this point my little skillet was full, so I drained the cooked pasta, and then added in the skillet mixture to the pasta pot. I added in more of the seasonings, and stirred until my entire body went wigglewigglewiggle. Spray your 9x13 pan with cooking spray, and add the meat and pasta mixture. Top generously with whatever cheese you got. I used shredded sharp cheddar and mozzarella. Bake uncovered for like 25 minutes. It will be bland as hell unless you season it properly. These people here mainline habanero's, so there was no shortage of spice. Jared liked it, he said the corn was a nice touch. It was like a "nibble treat". He has kinks.
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I enjoy sports, binge watching TV, food, reading, and slightly bearded men.
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