This was so stinkin' good, I wish that I had doubled the recipe. Easy to make, it can be made in one skillet, but I used two to speed it up. What I used: 1 lb of cooked, deveined shrimp, thawed from frozen. Because I am lazy. 1 lb of smoked sausage. 1 zucchini. A handful of diced onion and green bell pepper. Old Bay seasoning, s&p, garlic powder, onion powder. Butter, EVOO. What I did: Put the shrimp in a colander, ran cool water over them until they thawed, then sprinkled Old Bay seasoning over them. The only thing that was suggested I do differently next time is to season the shrimp more. I put butter in a skillet, then added a ramekin full of chopped onion and bell pepper. In a separate skillet I added EVOO and chopped zucchini and sprinkled on onion powder. I cooked the onions and bell peppers on med-high heat, and the zucchini on medium heat. When the onions looked like this, I added the shrimp and mixed it all about: I added the sausage in with the zucchini and turned the heat to high, I wanted it to have the dark marks on it. Not like a Death Eater Voldemort mark, but the tasty charred marks. I mixed everything together, and let it all rub up against each other for about 30 minutes (because I finished way before Scott got home for dinner), and about 10 min before we ate I cranked the heat up to high and stirred for about 2 minutes. I sprinkled a little garlic powder, s&p, and Lawry's seasoning in while stirring. I then scarfed down two bowls.
Enjoy!
0 Comments
I just realized that the cover picture of probably 10 of my recipe blogs or so look exactly the same. Cheese and bacon. It's just so good, yo! This was quick and I didn't have to turn on the oven or mess up more than 2 dishes. I mean it's ugly, but most of my food is. What I used: 2 lbs of ground beef. Get lean, I did not and there was a ton of grease. A double handful of diced onion. Cooked bacon. As much as you want. 10.5 oz can of Cream of Mushroom soup. 10.5 oz can of Cheddar Cheese soup. Almost 2 cups of shredded cheddar. Seasonings for the beef, I used garlic powder, onion powder, Lawry's seasoning, and s&p. Super easy, just season and brown the beef, cook the bacon, shake all excess grease from both. Spray the bottom of your slow cooker, and add the beef. I shook a little more onion powder, then stirred in the bacon. Save some bacon for a topper. Add the layer of onions, then the 2 cans of soups. Stir. Top with the cheddar (I used 1 3/4 cup) and the remaining bacon. Leave in the slow cooker for 2 hours on high or 4 hours on low. I added a little Sriracha mayo. I can't stop adding this to everything that I eat. Next time I am going to stir in some chopped pickles when I put it in my bowl.
Enjoy. Okay, lame title but all I could hear was the "Shake and bake boys, we got ourselves a barbeque!" line from Backdraft. Fun fact: Google Chrome keeps autocorrecting barbeque to barbecue, but I am resisting. What you need: What ever steak this is. I had to cut the hard circle of fat off. Roughly one pound of steak, I cut it into strips. Shredded sharp cheddar cheese. I used 1 3/4 cups. 1 cup of grated Fontina cheese. (I could only find it packaged as below, and I grated it myself) I sliced a white onion. (not by hand, let's not get crazy, I used the slicer. I was exhausted from grating the cheese) Cooked bacon. As much as you want. I chopped it into bite size pieces. And by chopped I mean I used the food scissors. I seasoned the steak with s&p, Lawry's, garlic powder, and cumin. Heat your oven to 375°, season the steak, cook the bacon almost all the way through, set aside. Cut up the steak into bite sized pieces, then sear it over high heat. Cook the sliced onions (don't forget to season them), until translucent, along with minced garlic. Put the steak into a baking dish, add the bacon, onion, and the 2 cheeses. Bake uncovered for 20 min or so. Enjoy. Extremely ugly but oh so tasty. This doesn't have to be cooked in the crock pot, but it's so much easier if you have a little bit of time to kill, which means "I'd rather read Brad Meltzer than stand here and stir something". What you need: Corn. Like...corn is in the title, so..... As much as you want, really. I used 3 cans. 1 block of cream cheese. 2 cups of shredded cheddar, I used sharp. Your choice of amount of diced jalapeno peppers. I used a small can w/ the juice. Salt, pepper, onion powder, garlic powder, Lawry's seasonings. You do you. Directions are easy. Dump it all, stir well, turn the crock pot on high, stir to blend the cheeses about 30 minutes in. I normally cook it for 90 minutes or so. nomnomnomnomnomnom Now I know this is ugly, but not as ugly as Scott's mayo corn.....The entire reason taking this picture was to make my Mother gag. Success. I would like to say that all of my recipes that I label "ugly, yet tasty" can be blamed on me not owning a fancy camera, but in all honesty, they are just ugly. This can be served on whatever you want, today I chose chicken. Scott and I aren't really chicken people, and I was originally going to use this on pork chops, but we just had Super Fancy Crock Pot Pork Chops yesterday, so I didn't want to overkill. This is so easy, and packs so much flavor. While we were eating we were discussing on what else we could put this on in the future, and Scott suggested rice or pasta, if you didn't want to use meat. What I used: 2 tbl butter 1 10-ish oz can of Cream of Mushroom 1 10-ish oz can of Cream of Shrimp 8 oz softened cream cheese 1 lb of cooked, peeled shrimp (or raw and cook it your own self if you'd rather cook than watch the Astros play) 1 little can of green chilis I first seasoned the chicken with Lawry's, garlic powder, and onion powder, beat the smack out of them with my brand new mallet thing, and cooked them almost through. I then stuck them in a some kind of sized pan.... I then melted the butter (in the same pan where I Just cooked the chicken, so we all probably have salmonella), poured the COM, COS, and the can of chilis, stirred them all about, then added the softened cream cheese that I kind of ish cut into cubes, and basically stirred it until the cream cheese melted. I heated the oven to 350°, spooned the mixture over the chicken, and then covered it in foil. You don't have to do this if you're going to eat it right then, but I still had a hot minute before Scott got home, so I just kept it in the oven until then. I timed it perfectly because I know he drives like a paw paw, so after 35 minutes I took it out, added a cup of Monterrey Jack, stuck it back in until that melted, and voila. Ugly Double Cheesy Shrimp Mixture on Chicken. There really is no lighting or angle to make this pretty.
I found this recipe in a low carb group. I had to change a couple of things to accomodate what I had on hand. It's ugly, but very tasty. What I used: Half a pound of beef tips 1/4 block of cream cheese A big pour of heavy whipping cream Sliced mozzarella A pack of baby portabella mushrooms What I did: I seasoned the beef tips with Lawry's seasoning, onion powder, and garlic powder then cooked them on medium heat until they were almost cooked through. I cooked the mushrooms in butter until I got tired of stirring them. I had to put the meat and mushrooms in the strainer and give it a good shake, all of the food looked wet. You know I have issues. I then poured some heavy whipping cream into the skillet, pinched up 1/4 of a block of cream cheese, and stirred it until it resembled something smooth. I added the meatshroom mixture, then stirred a bunch. I added the slices of mozzarella on top, turned off the fire, and put the lid on it until the cheese melted. During this time, Scott made what he wanted for dinner: Sauerkraut and weenies. On purpose. And there you go. Ugly but delicious. This was yummy for my tummy. You can cut the chicken any way you like, in strips, diced, or even pounded thin breasts. I started slicing them into tender-like pieces, and then I was like, meh. What I used: 2 lbs of chicken breasts, cut into weird strips 8 oz cream cheese Around 5 or 6 jalapeños, cut into thin strips. I scraped out the seeds, but next time I will leave a few. 6 pieces of cooked bacon, crumbled 2 cups of shredded cheddar (normal people would only need 1 cup) What I did: Heat the oven to 375° Season the chicken with whatever you like. I used Kosher salt, pepper, garlic powder, onion powder, and Lawry's. Slice the jalapeño's into strips. Put the cream cheese into a microwave-safe bowl, nuke for 45 seconds or so. Spread the cream cheese over your chicken (after you put it into your baking dish), add 1/2 of your shredded cheese, add the jalapeño strips, and then stick it in the oven. Forgot to cook the bacon, cursed aloud, cooked it whilst watching Outlander, season one. (OMGEEEE for anyone who has watched the season one finale). After 25 minutes, I added the second half of the shredded cheese and the bacon, then put it back in for 20 minutes. Right after I got to this part, I got a message from my sister. I never realize how much I say that a 4 year old listens to and comprehends. I need to be more careful! The other day we were headed into town, and I am always asking Siri random stuff (mainly to prove that I am right, lol), and Lily is always in the back in her car seat. Voilà. Enjoy.
This is super easy and quick, and while we were eating, we came up with 4 different ways to cook it next time, what we can add, what can be done differently. What I used: 3 chicken breasts. 2 would have been enough. 2 small zucchini, cut into large chunks. A big chunk of red onion, cut into large chunks. 1 Roma tomato that I will eliminate next time, quartered. 1 cup of broccoli florets that I totally bought in a bag. I bell pepper cut into strips big enough that I would get the flavor but big enough to pick out. Olive Oil Paprika Itialian seasoning S&P A shake or three of Lawry's seasoning. All you have to do is heat your oven to 450°, cut up the veggies in large chunks, throw them in a bowl, cut up the chicken into bite size pieces, I threw that into a second bowl, and then coated both veggies and chicken in EVOO, with the 5 seasonings, put them on a sheet pan, and baked for 17-ish minutes. Voila. Now, everything was cooked to perfection except the tomatoes, they could have went 25 minutes or so. I thought about cooking them before hand next time, and adding/mixing them in later, but Scott doesn't like them, so I probably won't bother. One of the ways we learned eating seconds is to add Mozzarella cheese. Nom. Next time with 5 minutes to go, I am going to load this thing up with some shredded Mozz and let it brown. Scott used what was left over and piled it in a Pita pocket with Mozzarella and shaved Parmesan. I also ate the entire meal with this standing on my foot. Oh, and why is it called Nine Finger? That's how many I had left after I chopped all of this mess up. Enjoy. I have been on a roll lately with recipes. I'm pretty much a professional cook now, yo. Scott is working his one overnight shift for the month, so I usually don't cook anything, I just snack. Tonight I made this, and it's a keeper! What I used: A bag of small, precooked, deveined shrimp 1 lemon 8 oz of cream cheese 4 tbl of Hellmann's mayo Pepper, a shake of dried parsley, onion powder, paprika, and Sriracha What I did: I took the shrimp out of the freezer and threw them in a collander, then turned on MacGyver. I took out a block of cream cheese, sat it on the counter, and finished MacGyver. By then everything was thawed and at room temperature, so we're good to go. I blended the cream cheese, and mayo until they were smooth. This took effort, I did it by hand whilst watching Scandal. I squeezed half of the lemon juice into the bowl and stirred some more. I added pepper, and the dried parsley, which by the way, has no flavor. I tasted it, didn't really taste like anything, so I added some paprika and onion powder. Stir. I chopped up the shrimp all Ree Drummond style because I was too lazy to set up the food processor. I squeezed in the second half of the lemon, and then I mixed it all together, and ate it with these chips: I liked it but it just needed some oomph. Hellzyeah, I added Sriracha. Stir it up, eat it up.
By the way if you come to my house, there is a bigass flamingo in the bathroom. In typical Lisa-fashion, I found a recipe I liked, then butchered it until it resembled the original one almost ZERO. I have no idea why I am like this as a person. This is what I used: 2 Granny Smith apples, diced. Maybe 1/4 cup of red onion. You're supposed to dice it, but I can't even. 2 cups of broccoli florets. From a bag, yo. A big handful of shredded carrots. 1 cup of Hellmann's mayo. NOT 1/2 mayo 1/2 Greek yogurt. But you do you. 3 tbl of lemon juice. S&P. I eliminated the cranberries (because, ew), and 1 TBL of sugar (because, diabetes) I also added 2 TBL of sour cream and a handful of shredded sharp cheddar. You don't have to be like me. What I did: I died, that's what. Scott was at work and I had to attempt to cut up the onion by myself. It's a no from me. I diced the apples then added what little of onion I cut up. I didn't dice the onion because I wanted the flavor from the onion, but to NOT bite into a piece. I then added the broccoli and carrots. The best part? It called for chopped pecans. Now I watch Ree Drummond chop things all the time, with zero effort. Not only would I chop the tip of my finger off, nothing would turn out right. I chopped the pecans in the most Lisa-way I could think of. In a ziploc bag. With a flash light. I shook it all up, then added the "dressing". Mayo, lemon juice, s&p. I'm going to need my mother to look away. Once it was all coated, I tasted it. It was good, but it just needed "something". I added two tablespoons of sour cream, a handful of shredded sharp cheddar, and topped it with more pecans. Whilst eating, I was thinking of all the things that I could add next time. Sunflower seeds, cubed sharp cheddar, bacon.... The opportunities are endless :) Enjoy. |
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.
Archives
April 2024
|