Tag Archives: #Homemade

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 💜

KETTLE CORN POPCORN IN AN INSTANT (Instant Pot Recipe)

KETTLE CORN POPCORN IN AN INSTANT (Instant Pot Recipe)

My husband and I love kettle corn – trips to the county fair or local festivals ALWAYS ended with a bag of kettle corn to take home AND “rationed” so we could enjoy it for days…With the help of my instant pot I can now make kettle corn at home it is DELICIOUS and so ADDICTING!!!

NOTES: You will want to use a high heat/smoke cooking oil – I use Refined Coconut Oil Neutral flavor with a 425º smoke point.

If you use white sugar, it will taste like kettle corn and if you use brown sugar, it will taste like caramel corn.

2 Tbsp Coconut oil or (high heat cooking)
2 Tbsp Salted Butter
3/4 Cup Popcorn Kernels
1/4 Cup Sugar

Dash of Salt (for Seasoning when popcorn is popped)

Set Instant Pot to sauté, (more or high) setting. Add butter and coconut oil, allow to melt completely and start to sizzle. Add popcorn kernels and sugar, stir well so all kernels are coated with oil and sugar. Place glass lid on top, popcorn will begin popping in about 2-3 minutes – with oven mitts on, occasionally – gently shake the pot to stir the corn, when you notice the popping slowing down and 3/4 of kernels have popped turn off your instant pot – unpopped kernels will continue to pop, continue to shake so the popcorn doesn’t burn. When popping has stopped carefully remove lid – sprinkle with salt and mix. Pour the popcorn into a bowl – close your eyes and take a handful and you will feel like you are at the county fair SO DELICIOUS AND YUMMY – It even tastes good the next day – if it lasts that long!

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

POPCORN IN AN INSTANT (Instant Pot Recipe)

POPCORN IN AN INSTANT (Instant Pot Recipe)

Instant Pot popcorn tastes so good and is ready in just a few minutes!!
This recipe is so easy and tastes delicious AND it tastes just as good the next morning – someone may or may not have had some with her coffee!

NOTE: This recipe was made in an 8qt. Instant Pot. You DO NOT use the pressure cooker lid for this recipe – Use a Glass Lid.

2 tbsp butter
2 tbsp coconut oil
3/4 c popcorn kernels

Seasonings of your choice – I used Salt and Pepper on this batch

Set Instant Pot to sauté, more (or high) setting. Add butter and coconut oil, allow to melt completely and start to sizzle. Add popcorn kernels and stir so all kernels are coated with oil.
Place glass lid on top, popcorn will begin popping in about 2-3 minutes – with oven mitts on, occasionally – gently shake the pot to stir the corn, when you notice the popping slowing down and 3/4 of kernels have popped turn off your instant pot – unpopped kernels will continue to pop, continue to shake so the popcorn doesn’t burn. When popping has stopped carefully remove lid – sprinkle with salt and mix. Pour the popcorn into a bowl – sprinkle with your favorite seasonings and Wa-La Fabulously Delicious!

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

Creamy Celery Beef Stroganoff – Slow Cooker Recipe

Recipe by Kim Wallace – Field Editor – Taste of Home Magazine

https://www.tasteofhome.com/recipes/creamy-celery-beef-stroganoff/

Creamy Celery Beef Stroganoff

Cream of celery soup adds richness to a recipe that has become a family favorite. It’s so simple to prepare and, oh, that flavor!

2 pounds beef stew meat, cut into 1-inch cubes
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1 envelope onion soup mix
1/2 teaspoon pepper
1 cup sour cream

Hot cooked noodles

In a 3-qt. or larger slow cooker, combine the first 7 ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles.

Recipe By: Kim Wallace 💜 Smile & Enjoy

 

MOM’S GOOD MEATLOAF WITH MY OWN LITTLE TWIST

As you can tell I wasn’t thinking – I got all my vegetables ready and realized I placed my meatloaf in the wrong casserole dish… I had no room for my veggies! 🙄 It’s okay I gently moved the meatloaf to my enamel baking pan ~ problem solved and plenty of room for my veggies!

 

MOM’S GOOD MEATLOAF

This is my mom’s recipe and I feel it is one of the easiest and best tasting. The only thing I do different is I use 1 cup Tomato Juice mixed with 1 cup Open Pit Original Barbecue Sauce mixed in then some over the top of the meatloaf before I bake it. I LOVE adding potatoes, carrots, celery and onions around the meat making it an all in one pan type meal!

3 Lbs. Ground Beef
1 Tsp. Beef Base
1/2 Tsp. Pepper
1 Tsp. California Garlic Salt
2 Cups Tomato Juice (1 Cup Tomato Juice – 1 Cup Open Pit Original)
1 Medium Onion, diced
1-1/2 C. Oatmeal

Mix all of the above together –  Save about 1/2 cup tomato juice and pour over top of meat before baking.  Bake 350º for one hour or until veggies are done. If your meatloaf is thicker may take a little longer. Oh, so Good!

Recipe By: Kim Wallace 💙 Smile & Enjoy 💙

CIABATTA BREAD ~ Bread Machine

CIABATTA BREAD

This very simple recipe can be made in the bread machine using the dough cycle.

Ingredients
1 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 1/4 cups bread flour
1 1/2 teaspoons bread machine yeast

Directions
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle and Start.

Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.

Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3×14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.

Preheat oven to 425 degrees.

Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.

Recipe By: Kim Wallace 💛 Smile & Enjoy 💛