Tag Archives: #FoodBlog

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.

PORCUPINE MEATY BALLS

Do you like the insides of a stuffed pepper but hate the pepper itself? Try these delightful little meatballs without the mushy green pepper skin. The last 20 minutes, I love to add cabbage, green pepper, onions, and celery. If you are not worried about doubling up on carbs – Mashed Potatoes are really yummy with this especially when the sauce gets in the taters…YUM

PORCUPINE MEATY BALLS

NOTE: I use beef base – it gives this dish great flavor BUT you need to use it to suit your taste buds – especially since it is salty.  Start out by using  a little then taste.

ALSO – YES, I used fresh onion and minced onion – we LOVE Onion and I like the flavor the minced onion adds!

MEATBAL MIXTURE
1 cup tomato juice
1 teaspoon beef base
2 – 2-1/2lbs. lean ground beef
1 large onion, diced
2 cloves garlic, minced
1/2 cup green, red, yellow, or orange pepper, chopped (Use as much or as little as you like or not at all)
1 teaspoon garlic salt/powder
1/2 teaspoon celery salt
1 teaspoon black pepper
Sprinkle Dried Minced Onion – I never measure I just sprinkle over
Sprinkle Parsley – fresh or dried – Again this is a sprinkle thing
1 cup uncooked long grain white rice

SAUCE MIXTURE
3 cups tomato juice
2 teaspoons beef base
3 teaspoons Worcestershire sauce
1 (14.5oz.) Can Diced Tomatoes (I love to use Green Pepper, Celery & Onion flavor)

OPTIONAL – to be added last 20 minutes of cooking time.

ADD as Much or as Little as you Like
Chopped Cabbage
Chopped Onion
Chopped Pepper (Green/Yellow/Red or Orange)
Chopped Celery

Preheat oven to 350°. Lightly coat a 9×13 baking dish with cooking spray.

Microwave 1 cup tomato juice and 1 teaspoon of beef base – mixing the beef base until dissolved.

In a large bowl – Add ground beef, finely chop onion, mince 2 garlic, peppers (if using), and seasonings. Mix well then add in long-grain white rice and tomato juice mixture, mixing until it is well combined. The mixture will be wet but should hold together. Form the mixture into 2-1/2” size meatballs. You should have about 12 – 15 meatballs. Place in the baking dish.

For the Sauce:
Mix tomato sauce, beef base, diced tomatoes, and Worcestershire sauce – pour over the meatballs. Cover tightly with aluminum foil.

Bake for 35 minutes. Uncover check and make sure you have enough juice (if not more may be added) this is when I like to add in cabbage, onions, green pepper and celery – Cover and continue baking until the tops of the meatballs are lightly browned, 20 – 25 more minutes.

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜

SOURDOUGH BREAD

SOURDOUGH BREAD

This is one of the best recipes for sourdough bread! I’ve used this recipe in the bread machine and I have allowed the bread machine to do the work – then baked it in the oven, both ways turn out great each time!

1 1/4 cups sourdough starter
1/3 cup water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon vegetable oil
1 teaspoon salt
2-1/4 teaspoons yeast

If your starter has been in the refrigerator allow it to come to room temperature.
Place all ingredients in the bread machine in the order suggested by the manufacturer.
Select Basic or White Bread cycle, and Medium crust setting. Start.

OR

Use the dough setting – when the dough cycle is done place dough in a loaf pan or baking sheet – shape and allow the dough to rise for 45 minutes to an hour and a half, or until it is doubled in size. A good indication that it has risen enough is if the dough has risen a little past the top of the pan. Preheat your oven about 20 minutes before the bread will finish its rise.

Place loaf in the preheated oven. The temperature depends on the types of bread; consult a bread cookbook to find the most similar type of bread to your recipe. Typically, doughs that are made with whole grains or large amounts of rich ingredients like butter or eggs will bake at 350 or 375º. The bread will probably take 30 to 40 minutes to bake; check it for doneness after 30 minutes. Bread will be done when its crust is firm and browned, and the underside of the loaf is also firm and makes a hollow sound when tapped. Remove the bread from the pan immediately and cool on a rack.


Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

KIM’S FAVORITE PIZZA DOUGH & PIZZA

KIM’S FAVORITE PIZZA DOUGH & PIZZA

This is Wordy and I am sorry! BUT I have added some hints and tips for making a delicious pizza – starting with the dough!

Pizza is the cure-all for everything ~ Provided you have the right ingredients! Over the years I had worked with several different recipe combinations to create the best crust, in about 2006 I feel I finally got it right – this recipe is a winner! To walk into the house and smell the wonderful smells of a Pizza baking in the oven – OH Heavenly!

In our Home “Pizza Night” is Family Night! Years ago, I quickly learned pizza making can be FUN especially when you Include your family or friends! I bought several personal sized pizza pans 8” and 10” – I would make up a few batches of dough – divide the dough into single serving balls. Set out various pizza toppings and let everyone create their own pizza! This was and still is a great activity. I can’t count the number of pizzas we’ve made over the years; it was a fun activity for birthday parties, sleepovers or when family/friends dropped by! To see the look on a child’s face as they create their own masterpiece adding all the ingredients they love – watching it bake then getting to eat the deliciousness they created – PRICELESS – I Call this a Win as a MOM. ♥ I know one thing for sure my family LOVES pizza night and with each pizza made they created memories that they will cherish forever!!! Please be sure to read the notes for hints/tips!

💚 DOUGH of ALL DOUGHS 💚

I listed the ingredients the way I place them in my bread machine. (Each machine is different)

1-1/2 cups beer, room temperature
2-1/2 tablespoons olive oil
1 tablespoon honey
3-1/2 cups bread flour, plus a sprinkle more for rolling
2 teaspoons sugar
2-1/4 teaspoons instant dry yeast
2 teaspoons kosher salt

Place all the ingredients in the bread machine as per bread machine instructions THEN Let the machine do all the work. This recipe will make 2 Pizzas – pan size – 18”x 13”.

NOTES:
If you don’t have a bread machine a stand mixer with a bread hook will work OR You can Mix it by Hand. Place dough in greased bowl, grease the top of the dough with a little olive oil, cover with plastic wrap and allow to rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and get ready to make yourself a delicious masterpiece!

When it comes to pizza dough, less is best in the mixing department – do not over mix.

Using bread flour will give you a crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust. Regarding the beer – I feel a “Deep Lager” Beer is Best! Michelob AmberBock is my favorite beer to use.

If you want to use wheat flour, I have found 2 cups bread flour and 1-1/2 cups of wheat flour work great!

Sprinkle your cooking surface liberally with cornmeal to prevent the dough from sticking and to give an added crunch to your crust.

Preheating your oven is critical to a crispy crust and to a pizza that cooks quickly and evenly. Depending on your cooking surface (pizza pans, pizza stone, inverted baking sheet or jelly roll pan), your oven should be preheated to 500° – then to bake the pizza I place it at 425º.

Where to place the oven rack? Top, middle or bottom – I opt for the middle rack/racks – when I cook two – I set the timer for 10 minutes then switch pizzas and I turn them!

Recipe By: Kim Wallace 💚💗Smile & Enjoy 💚💗

The Makings for a Great PIZZA

It is the weekend and that means PIZZA/Family time & Who doesn’t love a good pizza?

Make some Dough & Sauce or use a Jar of Sauce – Gather some Toppings – Grate some Cheese or buy some already shredded cheese and get ready for a delicious meal!

Preheat your oven to 500º – a preheated oven is the key to a great crust – try to do this 30 minutes before baking BUT remember to reduce your heat to 425º when you put your pizza in to bake!

Pick your Pan and Get ready to Work your Dough!

Rub your hands and pizza pan with a little olive oil (about 2 to 3 tablespoons). Olive oil keeps the dough from sticking and also provides you with a golden and crispy crust – sprinkle your pan with cornmeal.

Start by stretching the dough (tossing it up in the air is very impressive and one of the best ways to stretch the dough BUT I have not mastered that technique) so I stretch it using my hands – pick up the dough and hold it with both hands on one edge of the dough, letting the the dough hang down. Gravity is going to do some of the stretching for you as you gently rotate the dough in one direction like turning a wheel. Slowly pull the dough from hand to hand as the dough hangs down. Working quickly, stretch the pizza until it looks like it will fit your pan, don’t worry if there are thin spots or holes. Carefully move your stretched pizza dough to your prepared pizza sheet/pan. The dough will probably shrink back a little – I use a hand roller and roll it to the edges. I then pinch any thin or torn areas closed by pressing around them to bring dough together to cover the area.

NEXT up is the Sauce – Sometimes I make my own BUT I also have a personal favorite jar sauce – Mid’s Pizza Sauce – made by a local company not too far from me in Navarre, Ohio.

Cheese (Your Choice) I Love mixing the cheeses – I sprinkle Shredded Mozzarella & Provolone Cheese on top of my sauce. When I say Sprinkle – It is a HEAVY Sprinkle!!!

Top it with my favorite Toppings – Mine would be Pepperoni, Onions, Banana Peppers – BUT – Like I always say – YOU DO YOU!

Pepperoni, Onions, Mushrooms, Bell Peppers, Banana Peppers, Sausage, Bacon, Ham, Pineapple, Olives – Just a Few

The last step – An Extra Sprinkle of Cheese – I use either Kraft Italian Five Cheese OR Sargento® Shredded 6 Cheese Italian

Now it is Bake Time – Remember to turn your oven back to 425º — Baking times may vary due to size and thickness! I usually bake my bigger pizzas for 20 minutes. The personal pan sizes may take only 8-10 minutes.

Recipe By: Kim Wallace ❤ Smile & Enjoy ❤

PHILLY CHEESESTEAK SANDWICHES

INSTANT POT – CROCKPOT – STOVETOP



Recipe By:  Kim Wallace ~~ Field Editor ~~ Taste of Home Magazine 
As Published in Taste of Home October/November 2019

https://www.tasteofhome.com/recipes/pressure-cooker-philly-cheesesteak-sandwiches/

PHILLY CHEESESTEAK SANDWICHES

INSTANT POT – CROCKPOT – STOVETOP

I am not from Philly nor do I claim to be a Philly Cheesesteak expert – BUT – according to my family this is a Philly Cheesesteak to them, and they love it! This sandwich is melt in your mouth delicious!

When it comes to the onions and peppers – I like my meat cooked with them especially for the flavor BUT I don’t like the fact they cook up to a mushy nothing SO I also like to sauté extra onions and green pepper just until they are al dente to add to the top of my meat before melting the cheese.

Please be sure to read my notes below – there are so many delicious possibilities with this meat!

2-1/2 – 3 lbs. thinly sliced steak (I used NY Strip or Top Sirloin)
2-3 red, green, orange or yellow peppers, sliced into 1/2-inch strips
2 large onions, sliced into 1/2-inch strips
2 cloves garlic, minced
1/2 cup banana pepper rings – a little juice will not hurt
1/2 tsp black pepper
1 envelope dry Italian dressing mix
1 can French Onion Soup
2 tsp beef base

8 slices of provolone cheese or use your favorite cheese
8 hoagie rolls

INSTANT POT
Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.

Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

CROCKPOT
Combine the first 7 ingredients in a 5-qt. or larger crockpot. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered until meat is tender, 1-2 hours.
Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

Notes:
Look for beef base near the broth and bouillon.

As an option I also like to add chicken breast strips with my beef strips – Very Tasty!

Cooking methods – I provided instructions for the Instant Pot and Crockpot BUT this cooks just as well on the stovetop too!

I have bought stir-fry steak strips already sliced from Buehler’s our local grocery store AND I have used steak from Giant Eagle called Philly Steak strips both very good! I Really LOVE the Philly Steak Strips from Giant Eagle!

This meat is also delicious in a tortilla wrap!

Recipe By: Kim Wallace 💙 Smile & Enjoy 💙

 

 

Turkey Burgers

Grilled Turkey Burger 💚 Served with a side of Lettuce, Mayonnaise, Diced Onions and Celery

 

Turkey Burgers

Buns are Optional in this easy recipe! With the help of a little chicken broth the meat remains moist. These burgers can be pan fried or grilled and they freeze well. The recipe can also be used for meatballs or meat loaves – ground chicken can be used as well. If you want to keep it low carb – Go Bunless!

3 pounds ground turkey
1/2 cup seasoned breadcrumbs
1/4 cup finely diced onion
1/4 cup finely diced celery
2 eggs, lightly beaten
1 clove garlic, peeled and minced
1/4 cup parmesan cheese
Sprinkles of Pepper
Sprinkles of Garlic Salt
1/4 cup chicken broth (I use chicken base and water)

Broth for cooking chicken patties (optional) – again I make my own broth using chicken base.

In a large bowl, mix ground turkey, seasoned breadcrumbs, onion, celery, eggs, garlic, parmesan cheese, chicken broth, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet – with chicken broth over medium heat until done – internal temperature of 165º.

NOTE: When I fry these – I fry them in a little chicken broth, so they don’t dry out – when I grill them, I place tinfoil on my grill and spray the foil with cooking spray!

Recipe By: Kim Wallace 💚 Smile & Enjoy 💚

Pub Cheese Spread

Pub Cheese Spread

Fall Gathering Time bring on the Snacks!!! I will be the first to admit – this pub spread is not my favorite BUT so many others really liked it – I had to post it!

6 ounces dark amber or lager beer, room temperature
8 ounces mild cheddar freshly grated
1 – 7.5 oz Tub Philadelphia Jalapeno Cream Cheese Spread
2 garlic cloves minced
1 tablespoon Worcestershire sauce
1 teaspoon stone ground mustard
1 teaspoon hot sauce
1/2 cup Chopped – Green Onions/Chives – Use some in Spread and some garnishing (see note)

Pour the beer into a liquid measuring cup – stir/whisk the beer to remove as much carbonation as possible. Set it aside.

Place the cheeses and garlic in a food processor and pulse until it’s in coarse crumbs.
Add the Worcestershire, mustard, hot sauce and green onions/chives – blend until combined. With the processor on, slowly stream in the beer until the mixture is smooth, about 5 full
minutes. The cheese will look mousse-like. Scoop it into a bowl, top it with the green onions/chives. Serve with crackers, pita chips, pretzels, bagel chips, veggie sticks or whatever you prefer!

NOTE: We like green onions and chives and the onion flavor, so I tend to use more.

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡

Fabulous Four Cheese Spread

Fabulous Four Cheese Spread

Looking for a quick appetizer you can make ahead of time? Cheese Spreads are perfect for any occasion – holidays, parties, tailgating or just plain old snacking! Serve this delicious cheese spread with various types of crackers, bagel chips, pretzels or pita chips.

8oz. Cream Cheese, room temperature
1 – 5oz. Jar Old English Spread
8oz. Shredded Mild Cheddar Cheese
8oz. Shredded Pepper Jack Cheese
2 Tablespoons Mayonnaise
1 Clove Garlic, minced
½ Cup Green Onions with tops, sliced
1 Teaspoon Onion Powder
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Worcestershire Sauce

Add all ingredients to a large mixing bowl, stir well to combine. It is not necessary to chill BUT I think allowing it to chill melds the flavors for a wonderful taste! Serve with crackers.

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡

CREAM CHEESE PUMPKIN PIE


Recipe By:  Kim Wallace 🤎 Field Editor Taste of Home Magazine 🤎
https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-pie/?trkid=ZMSN

CREAM CHEESE PUMPKIN PIE

🤎 🍂🍁 Fall is in the Air 🤎 🍂🍁 This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it’s delicious.  🤎 🍂🍁

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

HOT SPICED CIDER


Recipe By:  Kim Wallace 🤎 Smile & Enjoy 🤎
https://www.tasteofhome.com/recipes/hot-spiced-cider/

HOT SPICED CIDER

🤎 🍂🍁 Fall is in the Air 🤎 🍂🍁 Next time you are entertaining, stir up a batch of this nicely spiced apple cider. The wonderful aroma will make your guests feel welcome on a chilly day.

1 gallon apple cider or apple juice
1 cup orange juice
1/4 cup maple syrup
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
4 cinnamon sticks
2 teaspoons whole cloves
1 teaspoon whole allspice

In a Dutch oven, combine the first five ingredients. Place the cinnamon sticks, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Cook, uncovered, over medium heat for 10-15 minutes or until flavors are blended (do not boil). Discard spice bag.

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎