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.
0 Comments
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. 10-ish years ago I remember making a Ham and Asparagus casserole for Scott. I didn't really dig it, so I assumed that I didn't like asparagus. I kind of like asparagus. I messaged *unnamed person* to confirm that I didn't like asparagus, LOL. It's super easy to make. Heat your oven to 425°. I used a bunch? of asparagus. I just kept the middle part, I chopped off both of the ends. A cup and a half of shredded Parmesan. EVOO S&P Garlic powder After the asparagus was prepped and washed, I put it in a ziploc bag with olive oil and shook it until it was completely coated. You must do a dance whilst coating it. It's a rule. Then add the s&p, garlic powder, and the cheese, then shake some more until it's complete coated. Stick it on a coated pan and bake for 10 minutes. It came out looking scrumptious, so I messaged *unnamed person*: So there you go! I ate it alongside blackened salmon. Divine. Enjoy! I was convinced that I was not going to like this so I only took one picture.
However, they are happy for my tummy. What I used: 2 lbs chicken tenders Bacon Garlic powder Chili powder Onion powder Lawry's seasoning S&P Oregano Paprika Poultry seasoning (I have no idea what's in it) Preheat the oven to 425°. Dump the seasonings in a ziploc bag (as much as you will need to throughly coat the tenders), and shake shake shake. I did one tender at a time because of who I am as a person. Wrap each tender in bacon, and place it on a coated pan. Bake them for 35 minutes. I broiled them for an additional 3 minutes to make the bacon more crisp (insert Mama Grape quote), but it never quiet got it to where I wanted. They were tasty, though. Enjoy. |
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.
Archives
April 2024
|