Crazy Hamburg Meal

CRAZY HAMBURG MEAL

This Crazy Hamburg Meal is Stupidly Easy with Just Enough Flavor! I made it up one day for lunch out of leftovers that I had! I never thought it would be a hit! 🤣 If I read this recipe my thoughts would have been – this is simple with odd ingredients and it sounds very bland BUT the strange thing is the flavors meld well and it actually has a comfort food type taste that my family loves! ADDED NOTE: My son loves it topped his with sour cream!

3 Cups Macaroni
2lbs. Hamburger
3 Cans Kidney Beans
Garlic Salt
Pepper
Dried Minced Onions
1/4C. Butter
3-4 Tablespoons Beef Base

Add 4 Cups water to a large stockpot and 3-4 tablespoons of beef base. Bring to a boil and add 3 cups macaroni – boil 5 minutes – stirring occasionally. When I drain my macaroni – I save the broth and place it in a measuring container to use later. Set Macaroni aside for later too.

In the same stockpot – place hamburger – season with garlic salt, pepper and dried onions Brown hamburger – When the hamburger is browned – drain off excess grease. Return hamburger to the stove add in about 2 cups of the broth. Add in Kidney beans and butter bring to a boiling stirring occasionally- once it reaches a boil reduce heat to a simmer and add in macaroni – stir to combine – if it’s dry extra broth can be added!

NOTE ON BEEF BASE – This is a taste thing! I know it’s not good but I tend to like salty things! So you use your own judgment on how much base you add to your water!

Recipe By: Kim Wallace ♥ Smile & Enjoy ♥

♥ Cousins ♥

A Grandparents house is where Cousins become Best Friends!

There is no truer statement!!! I’ve talked about family and how blessed I am to be able to live close to mine…Our three children grew up across the road from their 4 cousins – (Triplets) Ryan, Hunter and Alexis and later their brother Brock. Unfortunately, their other cousin Max lived 2 hours away BUT he visited on weekends frequently and all holidays!!!

The hours those 8 kids spent playing and the memories they made will last them a lifetime – it’s those memories and closeness that can never be replaced!

All those kids are adults now – my 2 have children of their own – I’m seeing the family tradition being continued on with Kynlee and Wally and it brings great joy to be able to watch these two grow!

💙 Smile and Enjoy your Day 💙

🌞 COUNTRY BREAKFAST SKILLET 🌞

🌞 COUNTRY BREAKFAST SKILLET 🌞

When I hear the words “Country Breakfast Skillet” a hearty breakfast comes to mind – I can picture and almost smell a skillet full of fried potatoes with crispy edges, bacon/ham/sausage, eggs and cheese, along with chopped peppers and onion. OH ~ the Deliciousness! 💛🧡

1 lb. bacon – cut into about 1” pieces
1 30 oz package frozen diced or shredded potatoes
1 medium onion, diced or 4-6 green onion sliced
1/2 medium red bell pepper diced
1/2 medium green bell pepper diced
8 oz cubed ham, cooked or sausage, cooked
12 eggs
1/2 cup half & half or heavy cream
2 cups shredded cheese your preference
salt and pepper to taste

Preheat the oven to 350°. On the stove top in a large cast iron or an oven safe skillet cook the bacon until crisp. Remove from the skillet to paper towels to drain, reserving the drippings in the pan. Add the potatoes, green onion (reserve some for garnishing) and sliced bell peppers to the drippings – season with salt and pepper. Cook for 15 minutes or until soft, only flipping once or twice. When you let the potatoes sit without flipping, they get nice and brown. Spread the hash browns evenly on the bottom of the skillet, then sprinkle the crumbled bacon and cubed ham/sausage over the hash browns. (Reserve some bacon/ham/sausage for garnishing). Top with 1/2 of the shredded cheese. (Reserving some bacon for garnishing). In a mixing bowl beat the eggs with the half & half or cream. Season lightly with seasoned salt and black pepper. Pour on top of the meat. Sprinkle with the remaining shredded cheese. Place in the oven and bake for 15-20 minutes or until the eggs are set. Garnish with reserved green onion and bacon/ham/sausage.

NOTES:
This may sound silly to some – BUT – When I taught cooking school classes I had people say to me – OH I was going to make that recipe, but I don’t like Onions and Peppers…👀 WHAT 👀 By ALL means – Leave those items out! When you are cooking – you do you and your family! Use items/seasonings that your family likes!

Can you use fresh potatoes in this breakfast skillet? Absolutely. If you want to use fresh potatoes, peel and dice/shred the potatoes and cook according to the recipe instructions. I love fresh potatoes, but the frozen cubed hash browns are very easy and convenient plus they are uniform in size. It basically comes down to what I have on hand or need to use.

Shredded vs Cubed hash browns: Again It really comes down to personal preference! Use whatever you like!

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜

Take time to Enjoy the Little Things in Life ♥

My Sunflowers are so Beautiful – I had to Snap a Picture

Finding Beauty in the Summertime…

Sunshine and blue skies are a natural mood enhancer!! Summer is in full swing and there is natural beauty everywhere! I hope you can make time to look at it and appreciate the beauty that surrounds us!

Just a few Summer things that make me Smile and Bring a Sense of Peace and Happiness…

On our plantation a Cup of Coffee at sunrise with the birds chirping and the rooster crowing their morning greetings – there is nothing more peaceful…The beautiful sunflowers who came up all by themselves next to my bird feeder filled with 10-15 yellow finches all fighting for a breakfast spot! My hummingbirds buzzing back and forth between feeders…The sound of my pond trickling with water and the occasional croaking of my frog! The wildlife we see almost daily is amazing!! The Momma deer and her babies as they walk through our yard eating at the vegetation and berries as they go! Squirrels at my feeder, even ornery Raccoons who get into everything!

As evening falls, we are blessed with beautiful sunsets – occasionally I get the chance to sit and ponder about my day and how blessed I am…♥️

My Family – My Husband who Never Stops – My Children and Grandchildren.   Being able to Live in the country and having my Parents and Brother and his family live right across the road from me.  Just knowing they are there brings closeness and comfort!  I have so many Blessings in Life to be Thankful For! 

♥ Smile and Enjoy your Day ♥

Kim’s Hot Wings

Kim’s Hot Wings

My husband Eric hates the little wings – he claims there isn’t enough meat to deal with the mess! So, when I make this recipe for him, I use Chicken Legs.

Wings:
5lb. Bag of Wings or Chicken Breast Tenders or mix them
2 – (1.5oz.) Package Dry onion Soup Mix
2 – (1.6oz) McCormick Buffalo Wing Seasoning
Sprinkle with Cayenne Pepper and Pepper

Preheat the oven to 400º. Line a sheet pan with foil and place a non-stick oven safe rack
on top of the pan – I like to cover the rack in foil too for easier cleanup – you can also spray the foil with non-stick cooking spray. Place wings in a large bag and add seasoning – shake well to coat. Place the wings on the rack in a single layer. Bake for 45 minutes (turning wings once after 20 minutes) continue cooking 15 minutes or until wings are light golden brown and crispy.

While the wings are baking – mix the sauce!

Sauce:
10oz. Catalina Salad Dresses
6oz. Red Hot
3/4 Cup Franks Red Hot Sweet Chili Sauce
1T. Stadium Mustard
1T. Minced Dried Garlic
2T. Honey
2T. Minced Dried Onion
1/2Tsp. – 1T. Cayenne Pepper
Sprinkle of Parsley

Mix ingredients in a saucepan. Place over medium heat and bring to a small boil. Take off heat.

When the wings are done – I like to dip the wings in the sauce making sure to coat them well and place back on the rack. Once all wings have been slathered with sauce – if there is extra spoon the sauce on top. Return to the oven – place the oven on broil – broil 8-10 minutes watching closely so your wings don’t burn!

NOTES:

If you don’t want to use the McCormick season packet you can make your own by using the ingredients below.

1 tablespoon baking powder do NOT use baking soda
1 teaspoon salt
1 tablespoon pepper
1 tablespoon Frank’s RedHot Seasoning Blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1 – 2 teaspoons Cayenne Pepper

Chicken Legs – When I use the chicken legs, I bake them in a large baking/casserole pan – sometimes this creates a lot of juice – drain the juice prior to adding the sauce. AGAIN, I recommend using foil to line your pan!

Recipe By: Kim Wallace ♥ Smile & Enjoy ♥

I was pushed for time – so I baked these in my enamel pan (I had brain FOG and I forgot to line my pan with foil – hence the mess). I used 2.5lbs. of Wings and 2.5lbs. Chicken Breast Tenders.

A Beautiful Day

For a Swim at MiMi’s

Blessed are the Summer Days Spent with Family in the Pool! I was lucky enough to get some pictures of my 2 daughters (Jaymie and Alyssa) and their babies (Kynlee and Wally) enjoying a late afternoon dip!

Yesterday I mentioned Grants birthday dinner ~ I had 9 family members in attendance. It went well and the Wings were a hit – I will be posting the recipe! Hope your Sunday is a Lazy Afternoon! ♥ Bye for Now ♥

VEGGIE DIP

VEGGIE DIP

This is another family favorite! This dip is perfect for snacking on fresh vegetables, chips or crackers. I LOVE this dip on a baked potato – some like to dip chicken and pizza in it! Please SEE the NOTES below!

2 C. Hellmann’s Mayonnaise
2 – possibly 3 Tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix
1 – possibly 2 Teaspoons Dry Italian Salad Dressing Mix

Combine mayonnaise with ranch and Italian dressings – mixing well until smooth. Chilling at least 1 hour is best; it allows the flavors to blend – BUT – most of the time mine never has a chance to chill! Serve with assorted vegetables, chips, crackers or whatever your fancy may be!

PLEASE NOTE:

You will notice in the ingredients I put possibly – This means – you do you! I tend to like things a little saltier than others – you mix it and taste it, add more or less to suit your taste!

This dip will last a few weeks in the fridge in a sealed container. We use it so much I keep a container in my fridge and just keep adding to it.

Recipe By: Kim Wallace ♥ Smile & Enjoy ♥

Happy Birthday Grant

Hello Everyone, I hope your day is going well! As I mentioned in my about me page not only will I share recipes BUT you would get a glimpse into my crazy beautiful life – I guess today is the day that will start!

First Family Member in the spotlight will be my Son Grant as today is his Birthday! We were so blessed 19 years ago when you unexpectedly came into our lives BUT what a blessing you have been! You made Mothering Easy! I’m very proud to call you SON! Hope you have a Wonderful Day ♥ Happy Birthday Grant!

We will celebrate Grant’s birthday with his choice of meals — Pizza and Wings! Sounds Easy Enough! STAY TUNED for the Wing Recipe!  Until then Have a Great Day Everyone! ♥ Bye for Now ♥

SAUSAGE & VEGETABLE FOIL PACKET

It’s been another busy day on our plantation – with all the plentiful summer vegetables – this meal seemed perfect for a hot day!  It was delicious!

SAUSAGE & VEGETABLE FOIL PACKET

Foil packet meals are fun meals especially in the summer! These packets can easily be cooked on a grill, baked in the oven or over a campfire! The nice thing about this meal is you can ADD Vegetables, Seasonings or extra butter/oil of your choice! Get your family or friends involved in the meal prep by allowing them to assemble their own packets.

For best results, try cutting your meat and vegetables in uniform-sized pieces, so they cook at the same rate. HINT – I have used leftover sliced potatoes – the pre-cooked potatoes saves time! Other vegetable Ideas – Corn on the Cob – Green Beans! Try splashing Italian Salad dressing over the veggies prior to cooking.

For your convenience, I’ve included cooking instructions for both the grill and the oven.

4-6 tablespoons melted butter or olive oil or a little of both (More/Less depends on your taste)
1–2 cloves garlic, minced
2 – 13 ounces sausage (I used 13oz.-Smoked and 13oz.- 4 Pepper Seasoned), sliced into rounds
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
1 – 2 stalks celery, diced
1 small zucchini, sliced
1 small yellow squash, sliced
8 ounces small red potatoes, sliced or diced
Cabbage – sliced
Carrots – diced
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

Eight – 12×12 squares of heavy-duty aluminum foil – I double wrap mine!

Add the vegetables in a large mixing bowl. In a smaller bowl, stir together the olive oil/melted butter, garlic salt and pepper. Drizzle the mixture over the veggies and toss well until everything is coated. Divide everything evenly between the four sheets of foil, placing the meat in the center of each piece of foil with veggies on top. Bring the sides of the foil up and fold them over tightly, ensuring that each sheet forms an enclosed packet over the food. Wrap again with another sheet of foil.

Grill: Preheat grill to medium. Place the packets onto the grill, close the lid, and cook 15-20 minutes or until the vegetables are tender crisp, turning over once halfway through cooking.

Oven: Preheat oven to 400º. Place the packets into the oven and bake 25-30 minutes until the vegetables are tender crisp.

Campfire: The size and heat level of every fire is different; you will have to watch them and turn them often.

The foil packets will be very hot; be very cautious when opening and watch for steam release.

Recipe by Kim Wallace ♥ Smile and Enjoy ♥