Author Archives for kuntrycookingwithkimmie

About kuntrycookingwithkimmie

Hello, my name is Kim Wallace

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 🤎

CRUNCHY COLESLAW

I love this recipe because it has a lot of different flavor combinations and the noodles give it a crunchy texture. Best of all, it is quick to prepare and it is perfect for picnics and potlucks, or any gathering! NOTE – Don’t be afraid to add extra veggies/nuts – I use broccoli and cauliflower. Sunflower seeds are also very good in this salad.

CRUNCHY COLESLAW

1 (16oz.) Package Coleslaw Mix
5 Green Onions
1 C. Broccoli, chopped fine
1/2 C. Butter/Margarine 1/4 C. Sesame Seeds
2 (3oz.) Packages Ramen Noodles, broken
1 (2oz.) Package Slivered Almonds

DRESSING: (use more or less to suit your taste – I like less oil and more vinegar)
1/2C. Sugar
1/2C. Vinegar 1/4C. Oil
1T. Soy Sauce
SPECIAL NOTE: Being I love crunchy food – I mix my ramen noodle mixture in prior to serving – If I feel I am not going to eat all of the coleslaw – I save my crunchy stuff in a special container – then mix it when I go to eat it……So I have it on hand I ALWAYS make double batches of the noodle mixture and my dressing.

Mix sugar, vinegar, oil, and soy sauce in jar and shake until well mixed. Chill

Slice onions, then add to the slaw and broccoli – mix and set aside. Melt butter in skillet; add seasoning packet, sesame seeds, almonds and noodles while stirring consistently, sauté until lightly browned once browned place on a cookie sheet spreading it out then set aside and allow to cool. Just before serving, mix everything together and serve.

FLUFFY WHITE BREAD (Bread Machine Recipe)

FLUFFY WHITE BREAD (Bread Machine Recipe)

This is one of my “Go To” recipes for a basic white bread. This recipe makes a soft, fluffy loaf with a flaky crust. Perfect for all uses!!!

1 cup and 3 tablespoons water
2 tablespoons vegetable oil
1-1/2 teaspoons salt
2 tablespoons sugar
3-1/4 cups white bread flour
2-1/4 teaspoons active dry yeast or rapid rise yeast

Add ingredients to your bread machine as per your machine’s directions. Choose basic white bread – regular or rapid rise cycle.

My bread machine requires the liquids first, so I add water and oil into the bread pan, then add salt, sugar, then I add my flour – I make a small well indentation on top of flour and make sure it does not reach wet ingredients. Add the yeast to the indentation. Keep yeast away from the salt.

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜

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