BROCCOLI CHEESE SOUP

 

Fall and Winter call for Warm Sweaters and Comfort Foods! This is a bowl full of comfort — rich, creamy, AND with an abundance of broccoli and cheese!  To ADD to the deliciousness, serve this soup with a crusty bread or in a bread bowl!  Move OVER Panera – I am willing to put my bowl of soup next to yours!

1/2 cup butter
1 medium onion, diced
1/3 cup flour
32 ounces chicken broth
1/2 T chicken base (more or less to taste)
3 cups milk OR half & half
1/2 cup carrots, julienned
2-3 stalks celery, diced
5 cups chopped broccoli
4oz. processed cheese, cubed
2 cups mild/sharp cheddar or mix them
Pepper to taste

Melt butter in a stockpot/Dutch oven over medium-high heat. Add the onion and cook 2-3 minutes or until softened.  Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock and chicken base stir to combine then slowly add in milk/half and half while continuing to stir as the mixture starts to thicken.  Reduce heat to low  add the broccoli, carrots, and celery, cover and allow to simmer for 20 minutes or until the broccoli, carrots and celery are cooked through – I recommend stirring frequently to make sure the soup is not sticking/scorching .  Stir in the processed cheese, cheddar cheese, sprinkle with pepper and simmer until all cheese is melted.   Taste and adjust seasoning if needed. 

 

GOLDEN COLUMBIA BARBECUE SAUCE

 

GOLDEN COLUMBIA BARBECUE SAUCE

MY SON GRANT LOVES THIS!!! 🧡 When I make up a batch I usually double the recipe so I can send some home with him!

This is not your normal barbeque sauce – This is a Mustard base barbeque sauce, that can be found in the heart of South Carolina, between Columbia and Charleston, all in thanks to the German immigrants who settled there in the eighteenth century. It is common knowledge that Germans LOVE their Mustards, so a Mustard Base Barbeque sauce makes perfect sense!

This is my version, sweet, tangy with a small kick of mild spice! This recipe is easy and
can be ready in minutes BUT my advice is to make it a day or two ahead so the flavors can meld! Serve this over pulled pork, pork chops, smoked pork, actually any type of pork OR chicken OR spoon some over a turkey burger AMAZING! Makes. A little more than 3 cups.

2 cups prepared yellow mustard
1/4 cup cider vinegar
3 tablespoons tomato paste
3/4 cup honey
3 teaspoon Chipotle Hot Sauce/Tabasco Sauce
3/4 cup brown sugar
2 teaspoons chicken base – bouillon granules or 1 cube
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper

For this recipe USE authentic yellow mustard, not Dijon or brown mustards. For the Tomato Paste – Ketchup may be substituted.

Mix mustard, vinegar, tomato paste, honey, and tabasco together in a bowl. If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for several months – I have actually kept mine in a well-sealed jar in the fridge for over a year!

Recipe By: Kim Wallace 🧡 Smile & Enjoy🧡

WHISKEY BBQ SAUCE

 

WHISKEY BBQ SAUCE

We LOVE to Grill so for our Family ALL Seasons are GRILLING Seasons!

Do you want to be the Queen/King of the Grill and impress your family or guests?

Make some homemade barbecue sauces! The combination of these ingredients results in a sweet yet tangy flavor that is perfect for any meat you want to throw on the grill!

1/2 onion, minced
4 cloves garlic, minced
3/4 cup bourbon whiskey
1/2 teaspoon pepper
2 cups ketchup
1/4 cup tomato paste
1/3 cup cider vinegar
3/4 cup molasses
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce, or to taste – see NOTES

In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in pepper, ketchup, tomato paste, vinegar, molasses, Worcestershire sauce, brown sugar, and hot pepper sauce. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes.

NOTES:
For a spicier sauce, add extra hot sauce, cayenne pepper or Sriracha.

If you prefer a smooth sauce, run the sauce through a strainer.

Refrigerate this sauce for a few days, this allows the flavors to blend and the taste to excel!

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡

Sausage Breakfast Mix-Up and More

SAUSAGE BREAKFAST MIX-UP and MORE

Breakfast is supposed to be the most important meal of the day BUT for me it is the hardest!

I am not a fan of milk or cereal – pancakes and waffles are okay (once a year maybe) but I do not care for syrup – oatmeal, cream of wheat and grits are like wallpaper paste. BUT I do like – eggs, bacon, sausage, ham, and French Toast BUT you can only eat those in limited quantities!

I find my family enjoys a good hearty breakfast casserole – this one is made with sausage, hash browns, eggs and cheese. You can vary this recipe in different ways too by using different meats, vegetables or by covering it with sausage gravy. PLUS, this casserole can be made ahead of time and refrigerated or frozen until ready to bake! Great for overnight guests or Christmas morning!

In this casserole I used 2 pounds of sausage – 1 hot and 1 regular – fried them together then divided the sausage in half – used 1 pound for the casserole and 1 pound for sausage gravy.

SEE NOTES On Seasonings and Potatoes!

1 lb. hot breakfast sausage
1 lb. regular breakfast sausage
1 – 20oz. Bag of Bob Evans Hash Browns, Home Style
1 Onion, diced
2-3 tablespoons butter (for frying hash browns)
Pepper
Garlic Salt
2 cups cheddar cheese, shredded
6 eggs
1/4 cup milk

Preheat oven to 350º. Lightly spray a 9×13-inch pan with cooking spray.

In a large skillet, cook sausage until no longer pink. Drain fat and set aside. Use 1/2 of the sausage for casserole and save 1/2 to make sausage gravy. In the same skillet add a butter, onions and hash browns, season with pepper and garlic salt and cook until lightly brown. Place hash browns in bottom of lightly greased 9×13-inch pan. Top with sausage and cheese. Whisk together eggs and milk. Pour over hash brown mixture. Bake, uncovered, for 40-45 minutes. OR If you prefer to bake later cover and refrigerate.

NOTES:
As I stated above – I use 2lbs. of Sausage – I like to mix Hot and Regular for a slightly spicy flavor! I also use two pounds and split it – 1/2 for the casserole and the other half for sausage gravy.

You can use your own shredded potatoes – use 2 or 3 potatoes, shred, OR Use 1 a bag of frozen shredded hash browns. I used Bob Evans fresh hash browns out of convenience.

Use a meat of your choice – turkey sausage, ham or bacon.

This casserole can be made in advance and refrigerated or frozen for later.
To bake after refrigerating, you may need to add a few minutes to the cooking time.
To bake after freezing, thaw completely and bake as directed above.

Feel free to season your casserole with seasonings or fresh herbs of your choice!

SAUSAGE GRAVY

1 pound breakfast sausage, hot, mild, or mixed
1/3 cup all-purpose flour
3 to 4 cups milk
1/2 teaspoon beef base (optional)
2 teaspoons freshly ground black pepper,

Return the browned sausage to the skillet, reduce the heat to medium low. Sprinkle 1/3 cup of flour and stir – once sausage is coated with flour pour in 3 cups of milk, stirring constantly – if it is too thick add the extra cup – gravy is a judgement thing! Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in pepper and beef base continue cooking until thick and luscious. If it gets too thick too soon, just splash in another dab of milk. Taste and adjust the seasoning. Spoon the sausage gravy over the casserole or add some biscuits and serve immediately.

Recipe By: Kim Wallace  💜 Smile & Enjoy  💜 

MACHO NACHOS ~ TORTILLA TRAY ~ NACHO BELL GRANDE ~ NACHO SUPREME ~ EPIC NACHOS

Whatever you want to call them

I’ll just stick with

HEAVENLY DELICIOUSLY!!!

My husband and I were quite busy and it was nearing dinner time, (the kids have all moved out and I’m not pressed/guilted into thinking I have to cook “Healthy Family Meals” big enough to serve all 5 of us anymore)…. YES We are Empty Nesters!  HaHa!!!

Anyway – We were both on the verge of HANGRY – I was thinking so what can I do with what I already have? My Thinking Cap went on —  LEFTOVER shredded chicken breast came to mind (mmmmm) perfect for crispy, crunchy tortilla chips covered in gooey, melted cheese topped with taco sauce, onions, peppers, and tomatoes from the garden and heaping dollop of sour cream ~  such wonderful flavor combinations.

I have a nice baking stone – it is the perfect size for my husband and I, plus I LOVE to use it for this recipe – the cheese cleans off the stone surface easily!  OR  You can line a baking sheet with parchment paper to make clean up easier.

If you have leftover meat like I did feel free to use whatever type of meat you like AND feel free to USE as much or as little of whatever vegetables/toppings you like! This is your masterpiece design it for your eating pleasure!!!


HEAVENLY DELICIOUS NACHOS

1LB. Ground Beef/Chicken OR Meat of Your Choice
1/2 Cup Onions, diced
Season meat – I like to use Black Pepper and Garlic Salt/Season Salt
1 can Refried/Kidney/Black Beans
Taco Seasoning (homemade or you can use a packet)

Tortilla Chips

Onion, diced
Shredded Cheese of choice (I like a mixed variety)
Roma Tomatoes, diced OR Cherry Tomatoes, sliced
2 to 3 Green Onions with Tops, sliced
Olives
Jalapeños

Taco Sauce/Salsa
Sour Cream
Guacamole


Preheat the oven at 400 degrees.

Brown the ground beef, diced onions and seasonings over medium-high heat until fully cooked, drain grease then add beans (if you want to use them) and add taco seasoning including whatever liquid the package says – stirring until well mixed. Reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.

While the beef is simmering, add a generous layer of chips to your baking sheet and sprinkle with a light layer of cheese. Then sprinkle meat/beans mixture, over top of tortillas then top with more shredded cheese!!!!

Bake at 400º – 10-15 minutes, or until cheese is melted.

Remove from the oven, and top as desired. I start with my sauce – then I sprinkle my vegetables then my dollop of sour cream and guacamole if I have it! Serve immediately.

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

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