Shay Slop

So tonight I got a hair up my tuckas and decided to take an old recipe and turn it into something entirely different. I don’t really have measurements but I have approximations! The idea came to me as I was laying in bed two nights ago and the idea came at me like a jet plane going over head. I thought to myself, I want dinner fast. Thanks to Suze I now have a saying for myself and my cooking – Looking for a fast easy dinner? Quicken with Shay!


You will need

Approximately 2 cups rice

2 cans cream mushroom soup

Fresh broccoli (1 1/2 heads was sufficient)

Water (I used 1 empty cream of mushroom soup can)


White pepper

Italian seasoning

5 chicken breasts

About 2 cups melted butter (don’t actually heat it, let it soften for a few hours)

Regular chicken seasoning

Rotisserie chicken seasoning

1 sleeve of wheat saltines

Worcestershire sauce (3 table spoons worth works)


The first thing I did was take the rice, put it into a large long deep glass cooking dish, added in the cream of mushroom soup cans then used one empty can to moisten the mixture. You can adjust accordingly to your particular desires. After mixing the water, rice, and soup, I grabbed out 2 heads of broccoli and began sheering away the tops and dusting them into the mixture while throwing the stalks away. After I had cut up approximately 1 1/2 things of broccoli, I figured that was plenty! So I added in the paprika (heavy doses, it’s a very light flavor and I wanted it Smokey), white pepper and Italian seasoning and mixed it into the rice.


Now comes the fun part! Splay the chicken out so that the smooth flat side is against the rice and broccoli mix. Either in a bowl or the butter tub itself, add in some more paprika, the chicken seasoning, the chicken rotisserie seasoning, Worcestershire sauce then mix until it becomes like a thick ketchup-ish substance. Take a sleeve of wheat saltines, put them in a baggie and mash them into bits then mix it into the butter ketchup like substance. Once the crackers are mixed in, smooth it over top the splayed out chicken! All your food prep is done and should take no more than 20 minutes.


Now throw that bad boy in the oven for approximately 45-60 minutes and viola! Shay Slop is done! This meal comes with the approval of Shay, Suze, Poor George, Gunnar, Dasher, and Pyewacket. Bon appetite!

A Fast Fixit Recipe

A couple days back I was expecting company. I had invited someone over with the intent of making a nice wholesome dinner that all could enjoy. It wasn’t terribly spicy but had the perfect kick of flavor! I had tried the recipe before and decided it needed to be kicked in the fanny and given some extra zest. The original dish recipe was as follows


3/4 Cup long grain rice

1 Cup water

1 Can Campbell’s Cream Of Mushroom Soup

1 Teaspoon Paprika

1 Teaspoon Pepper

2 Boneless Chicken Breast


Sounds simple and sort of bland! I tried it out and sure enough it was rather tasteless. The second time I made it, I made some alterations, after all, who likes bland food? I certainly don’t! The alterations were great, but I had left out the cream of mushroom soup, both because I forgot to and I wasn’t sure whether it dulled or accentuated the flavors. It was great but the rice was dry. I was dismayed. My husband said it tasted great none the less, so when I had decided to invite company over and they had given a semi positive response, along I went with preperations! It wasn’t until 5pm, about the time I needed to put the food in the oven, that I realized company wasn’t coming. Not so much as a phone call or Facebook message, just absolute appalling silence. So I added something extra to the recipe that I knew those who I had invited wouldn’t like but my husband and I would enjoy. I thought I would share the recipe here, as it was one I cooked up myself, with the help of an originally blandish starting point.


1 1/2 Cups Long Grain Rice

2 Cups Water

1 Package of Bacon (16 slices)

2 Cans Cream Of Mushroom Soup

4 Chicken Breasts

4 oz Mozzarella cheese

Seasoned to taste with : White Pepper, Garlic Powder, Paprika, Italian Seasoning and Chicken Seasoning


The way I went about it was I took a long 2.5 inch deep glass cooking dish, poured the rice then water, mixed in the cream of mushroom soup until it was a nice consistency. I chopped up the bacon into smallish pieces and cooked the bacon. Once fully cooked, added them to the mix, stirring until the bacon is evenly distributed throughout the ricey cream of mushroom mixture.


When prepping the chicken, I like to make sure it is raw and not frozen. I take the chicken seasoning and sprinkle it on, then rub it into the meat on both sides. Once the chicken has been fully rubbed, I add a dousing of paprika. Just a light dust of paprika over the entire rice and cream of mushroom soup mixture is good. I like to do the same with the white pepper, as a little goes a long way. For the garlic and Italian seasoning however, I like a good nice thin coating over the rice. Mix it in nicely, then lay the chicken breasts over top the rice.


Put in the oven for approximately 30 minutes, then flip the chicken over and add  a light sprinkle of cheese over the chicken. This keeps the chicken from dying out and gives it a nice cheesy topping. Put back into the oven for another 30-45 minutes depending on whether your chicken had been frozen and size of chicken breasts.




My Ricey Chicken Creation

Succulent Delights!

So my husband has been on a strange little diet for the past while because according to him, and only him, he needs to lose weight. Pff whatever. Either way, I figured I would share with you one of my favorite recipes that has to do with fish since today’s prompt is fish and I made some delicious fish for his lunch today!


All you need in order to make this dish is a pie tin or some kind of baking tin large enough to fit the fish but small enough that there isn’t a wide gap between the edges of the dish and the fitting of the fish. Don’t need any fancy stuff, just the pie tin, but if you want to save yourself some time with cleanup, you can use tinfoil to line the inside. I generally do two wraps of tinfoil because I normally don’t have a whole lot of extra time to myself.



Fish (choose from below)
Ground Thyme
Italian Seasoning

Lemon Juice
Worcestershire Sauce



For this dish, I like using a light fish like flounder or swai, whitefish works as well as it too has a delicate taste. Sprinkle some of the following seasonings in the tin itself : Ground Thyme, Pepper (Preferably white, it blends better), paprika, and italian seasoning. Make sure the seasonings cover the area where the fish will be laying. Place the fish into the dish, then sprinkle the same seasonings over top of the fish. 


Once you have the fish seasoned, lightly drizzle some worcestershire sauce into the container but not on the fish itself. You want the fish to have sort of a sauce bath, which is why I say keep the container sort of based on the size of the fish. It will get where it needs to go as it cooks. Then take your lemon juice and squirt it lightly, a few drops per piece of fish. If it’s a long piece of fish like a whiting, sprinkle some at the bottom, middle then the top. Voila, you’re ready to put it in the oven! Make sure the oven is at 350, leave it in for about 40-45 minutes and you have delicious fish ready for eating. It’s light, healthy, and tastes rather delicious!