Quick Oven (Pinterest) Shrimp

Author: Cooped Up Chick  //  Category: Appetizers, January 2014, Seafood Dishes


I found this recipe on Pinterest (and of course also all over Facebook) so I thought i’d give it a try because as we all know I am literally a shrimp Ho.

One of my close friends at work, Joy, always tells me I should have my cholesterol checked….routinely, due to the amount of shrimp I ingest regularly.

I have been known to eat an entire shrimp ring in one sitting. More then once a week. Don’t judge me. lol. At least it is healthy and has protein. I’m not sitting down 2-3 times a week with a jumbo bag of Doritos.

Honestly its my homemade cocktail sauce. The shrimp makes it taste better…believe me…i’ve tried eating it with a spoon but scooping it up with a juicy little shrimpy is better.

For the cocktail sauce you’ll need:

2 cups of ketchup

1/4 cup prepared Horseradish

1/2 tsp lemon juice

dash of Worcestershire sauce


Mix together. Refrigerate.


For the shrimp you’ll need:

1 lb of shrimp (about 1 bag of frozen shrimp, 25-30 pieces)

sliced lemon (enough to layer at the bottom of the pan)

1/4 cup of butter (splurge…use the real stuff)

2 Tbsps of chopped garlic

1 tsp Italian seasoning (I have never been able to find this in my local grocery stores so about a year ago I made my own. In a food processor add 2 Tbsps of the following dried spices: basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Pulse together.)

Now this is all the recipe calls for…I added 1 Tbsp of chopped pickled hot peppers. I couldn’t help myself.




Here are the difficult instructions.

Preheat oven to 350.

Place the butter on a cookie sheet (or baking stone) and melt in the oven for 1-2 minutes.

Layer the lemon slices in the butter.

Add garlic (and hot peppers).




Lay the shrimp on top. Do not overlap. Move them around a little to get the goop on the shrimp.

Sprinkle with Italian spices. I also added fresh ground sea salt and pepper.




Bake for 15 minutes.








I guess you could serve this over rice or noodles. I ate them right off the pan. ๐Ÿ™‚




Love, peace and chicken grease,

-A Cooped Up Chick

little LITTLE brown chicken

Cream Cheese Brownies (aka. Make My A$$ Fat Brownies)

Author: Cooped Up Chick  //  Category: Desserts, January 2014


Don’t be turned off by the title. They will only increase the size of your gluteus maximus if you do what I did.

1. Eat the entire batch by yourself (over a course of a week)

2. Proceed to make a second batch once you realized the first was gone.

This dessert is both seriously easy and seriously dangerous. If you have restraint, unlike me, feel free to make some. They are delicious.

What you will need:


1 box of brownie mix (plus whatever is required to make them…oil…eggs…water. Just follow the box instructions)

4oz cream cheese, softened
1 egg
3 tablespoons icing sugar
1/4 teaspoon vanilla
Preheat oven to 350.
Make the brownie mix. Add half the mix to a greased 8×8, 9×9, whatever pan.
In a separate bowl mix together the cream cheese, egg and vanilla with an electric mixer. Slowly add the icing sugar.
Drop by spoonful the filling into the brownie mix.
Add remaining mix on top. Swirl together by cutting through with a knife.
Bake for 40-45 minutes or until a toothpick comes out clean when inserted into the center.
Make sure you cool completely before (attempting) to remove from the pan…about 90 minutes. Otherwise this will happen.
Didn’t stop me from enjoying the hell outta these brownies.
The cream cheese is nice and sweet so there is no need for frosting. No seriously. Trust me. I love these brownies they are better then sex. Well, at least better then most (bad) sex. And if I keep scarfing them like I do I won’t have to worry about bad sex, or any sex for that matter. ๐Ÿ˜‰
Love, peace and chicken grease,
-A Cooped Up Chick
little LITTLE brown chicken


Homemade Donairs

Author: Cooped Up Chick  //  Category: Beef Dishes, January 2014


First off let me apologize yet again. I feel like i’m in confession. Forgive me friends for I have sinned. It has been months since my last post.

Ever go through stints of productivity and then others where absolutely nothing seems to get done? I have been in a state of nothingness for far too long. This relates to almost every aspect of my life. I vow to change.


I came across this recipe for homemade donair meat and felt inspired. I LOVE donairs. I crave them but along with my lack of motivation lately there is also a lack of money. I’m as broke as a joke. There were very few ingredients and honestly, I was doubtful it would turn out but I thought i’d give it a go anyway.

First there was the sauce. Uber easy. 3 ingredients.

Donair Sauce

1 can of sweetened condensed milk.

1/3 cup white vinegar

1 tsp garlic powder


Pour into a bowl. Whisk. Refrigerate.



So simple and so yummy.

Next for the Donair meat you’ll need:

  • 3 to 3.5 pounds lean ground beef
  • 2 tsp flour (all-purpose)
  • 2 tsp dried oregano
  • 1.5 tsp cayenne pepper
  • 4 tsp paprika (NOT smoked)
  • 2 tsp onion powder (I only had onion salt so I used that and reduced the actual salt to 1/2 tsp)
  • 4 tsp garlic powder
  • 1.5 tsp black pepper
  • 1 tsp salt

To make the donair meat put all the ingredients into a food processor and pulse it until it forms a ball. You may have to do this in 2 batches (I did) due to the amount of meat in ratio to the size of your processor.





Remove and form into a log. Place on a baking rack and bake at 325 for 2 hours.




Allow to cool completely before slicing. I found it was much easier to slice thin the second day after it had been refrigerated overnight. Regardless it was still delicious.



Sorry if you are offended by the picture. I was informed it is quite ‘phallic’. I swear this was unintentional. It was formed completely uniform before baking. This is what happened in the oven. I promise. ๐Ÿ˜‰





Day 1 I made donair pizza. Homemade dough, sauce, donair meat, diced onions and tomatoes. Topped with additional cold onions and tomatoes and dipped in more sauce. ๐Ÿ˜‰




Day 2 I made a donair.




*drool* I seriously think if more people make this recipe Greco will be forced to close its doors. I will never buy another Donair kit at the grocery store…A. because they are crap and B. because this recipe seriously makes a shit load of meat and 84% is frozen in individual double donair sized packages in my freezer as we speak. ๐Ÿ™‚


I hope you enjoy.

Love, peace and chicken grease,

-A Cooped Up Chick

little LITTLE brown chicken

Baked Lemon Garlic chicken

Author: Cooped Up Chick  //  Category: Chicken Dishes, July 2013, Main Course



Good Lord I hope I still have a reader or two out there.

I know I have been neglectful….again. For that I am sorry. I know ya’ll are procrastinators and forgetful and sometimes sufferers of mild bouts of depression like me. Or maybe I just ASSUME you are little mirrors of myself. Any-who….I have had quite a few set backs in my life lately that have caused me to hide away and nurse my wounds but I am coming out of it. Won’t bore you with anymore info (it bores ME) and i’ll just get to the blog post. My first one in months.


I had to come up with something on rather short notice last night for supper as I was supposed to work but woke up with my right eye swollen shut. I looked like the sleep fairy beat the shit out of me while I slept.

Just before heading out to the doctors (my mommy drove me…safety first!) I checked the freezer and had 2 bone-in, skinless chicken breasts right on top. Took them out and started a-thawing. Still wasn’t sure what I was going to do with them but it’s chicken….i’ll come up with something.

Upon returning home with eye drops for my eye fungus (??), some corn on the cob and a new bottle of nail polish, I got online and started looking for recipes. I knew I wanted to BBQ one and the other I wanted something lemony and garlicy and buttery. So that’s what I searched for. I love Google. chicken + lemon + garlic + butter. This was what I got : http://www.cooks.com/rec/view/0,1739,153181-226199,00.html


What you will need: (for one serving)

1 bone-in, skinless chicken breast (seasoned with salt and pepper)

1 Tbsp extra virgin olive oil

1 Tbsp minced garlic

grated peel and juice of half of 1 lemon

1/4 tsp coarse salt

1/8 cup chicken stock/white wine

1 1/2 Tbsp butter

1/4 tsp fresh ground pepper

sprinkle of dried thyme


I realized after searching the pantry, twice, that I did not have any chicken stock. Oh well. I have white wine. I find they are pretty interchangeable.Like you didn’t know I was going to change SOMETHING. ๐Ÿ˜‰




Preheat oven to 400.

Heat small skillet over medium heat. Add the olive oil and once it is hot add garlic and saute for 30 seconds until fragrant and softened. Stir in lemon juice, salt and pepper and bring to a boil. Set aside. In a shallow, lightly buttered casserole dish, add seasoned chicken breast. Pour lemon garlic sauce over chicken and sprinkle with grated peel.

Cover with foil and bake for 25 minutes (if you use boneless breasts bake for 15 minutes).

Remove the foil and bake an additional 25 minutes or until no longer pink when cut next to the bone (additional 15 for boneless) or when the internal temperature reaches 165.

Transfer to individual serving plates and keep warm. Pour baking liquid into skillet, add chicken broth (or wine) and bring to a boil. (I found the wine and cooking liquid wasn’t enough so I added about 1/8 cup of beef broth) Cook for approximately 4 minutes, until you see a visible reduction. Remove from heat and whisk in butter. Pour sauce over chicken and serve immediately.


I wish I had have quadrupled this sauce and poured it over chicken and roasted potatoes. Or even reduce the baking time of the chicken by 10-15 minutes and pour 3/4 of the sauce over chicken and potatoes and roast them together for the last 15 minutes. Then pour the remaining reserved sauce just before serving. YUM!!!




This is super delicious and super easy. I love that you can add more sauce, less sauce, more butter, less lemon…whatever your preference.

I actually think that 2nd breast…that was supposed to be BBQ’d is going to get lemon roasted. ๐Ÿ™‚



love, peace and chicken grease,

-A Cooped Up Chick




Baked (not deep fried) Pickles

Author: Cooped Up Chick  //  Category: Appetizers, March 2013


I love pickles. All pickles. Even mustard pickles. And chow chow. Or as chips. MMMM. Pickles.

So funny that my son hates them. In every single way, shape and form. Even picks them off his McD’s burgers (and right into my mouth!)

There is only one place around here that serves deep fried pickles (that I have found so far) and I feel they do a fairly poor job at them. They use pickle spears and both times I gave them a try the batter fell off them and all you are left with is a pickle. No fried bits. Pointless. If I wanted a pickle spear i’d have it at home. At home? YES!!! I will try to make fried pickles at home!

My first attempt was successful. As far as to say they were pickles and they were fried, however the recipe I chose had too much cornmeal and they were gritty. I won’t even bother to post the recipe and I have no pictures anyway. BUT the coating stayed on and they were sorta tasty. Then I read how many calories are in fried food so I went on the search for something less fattening. Because if you know me you know I need to save those calories for chocolate. And alcohol. And McDonalds. ๐Ÿ˜‰

So I found this BAKED recipe on Pinterest. Today I tried it.


What you need:



3 Large Kosher Dill Wholes (I used PC mini dills as the HUGE jar was on sale for $1.99!)

3 Eggs

3 Tbsps Milk

1 cup Flour (Allย Purpose)

1/2 cup Bread Crumbs

1/4 cup Panko Crumbs

1/2 cup Cheddar Cheese (Finely Shredded)


I wasn’t so sure of the cheese. I don’t think I have ever had cheese on a fried dill pickle before. But hey….who am I to argue (LMAO!)

1. Preheat the oven to 425 degrees.

2. Slice your Dills into โ€œchipsโ€ about 1/4 inch in thickness.



3. Take 3 small mixing bowls and put the flour in 1, the eggs and milk in the second (and beat them together), and combine the bread crumbs, panko crumbs, and the shredded cheese in the third bowl.



4. Coat each pickle chip with flour, then the egg/milk mixture, and then the cheesy bread/panko crumb mixture, and place on to an oiled cookie sheet.



5. Bake @ 425 degrees for 7 โ€“ 10 minutes or until desired โ€œcrispinessโ€ is reached.




I found they still weren’t crisp enough so I cranked the oven up to 500 for 2 more minutes.

I served them (to myself) with a side of Chipolte Mayo.




They were very tasty. But I still wished they were deep fried. ๐Ÿ™


love, peace and chicken grease,

-A Cooped Up Chick

Loaded Potato Nachos

Author: Cooped Up Chick  //  Category: Appetizers, Main Course, March 2013


These were delicious. Confusing. But delicious.

Kind of a cross between nachos and a loaded baked potato. For those times when you just can’t decide.

The original poster just called them Potato Nachos and used already baked Baked potatoes but I started from raw (and renamed them to be more accurate to taste). I was afraid they would not be cooked all the way through so I parboiled them for about 8 minutes until they were fork tender.



Then I pretty much followed the recipe.


What you’ll need:


Potatoes (sliced as thin as you can)


Chili Powder

Nacho/loaded BP toppings.


Yeah. Pretty simple.

I used chopped jalapenos,



chopped tomatoes, sliced onions (that I warmed in a frying pan until tender but not “cooked”)



Add your potatoes to a bowl and drizzle with Olive Oil. Sprinkle with cumin and chili powder (to your personal tastes. For 3 medium sized potatoes I used 1/2tsp of each)



Now here is where you grill your potatoes. Not a necessary step if you don’t have an indoor grill pan but it adds a nice smokiness to the potatoes that I really enjoyed. I don’t have pics of this part as my grill pan was so hot I didn’t have time to grab the camera.

Arrange your potato slices on a cookie sheet with tin foil (just as you would do with Nacho chips)



Start adding your toppings. I added cooked bacon, the onions and some cheddar cheese



Add your chopped veggies and more cheese.



Bake at 400 for 6-10 minutes or until the cheese melts.



Remember my potatoes were ALMOST cooked. If you start with raw and don’t parboil or grill them then I would suggest cooking at 350 for 20-25 minutes withOUT the cheese (until potatoes are tender) and then add your cheese and broil for a minute or 2.


Top with sour cream, salsa, guacamole or whatever your heart desires.




love, peace and chicken grease,

-A Cooped Up Chick