Cooking and Foodie

  1/2 lb of each pork maple sausage and ground beef  French onion soup mix 1 cup white cooking wine 2 cups chicken broth 1 cup heavy cream 1/2 cup sun-dried tomatoes or fresh halved tomatoes  1 cup frozen spinach, spinach soufflé or creamy spinach 1 cup shredded cabbage  1/2 cup Parmesan cheese Mix sausage and ground beef with the onion soup mix. Let sit 15-20 minutes.  Heat oven 425° use small cookie scoop and place meatballs on cookie sheet lined with parchment paper.  Cook for 20-25 minutes  In the crockpot, add chicken broth and white wine.  Add meatballs and stir. Cook on low for 4-6 hours or until heated through. Add tomatoes 30 minutes before the end of cooking time. Stir in the Parmesan cheese, heavy cream, and spinach not long before serving .  It might turn out like soup… that’s ok. You can either have soup or scoop out meatballs with a little sauce and mashed potatoes. 

  See Link below for tutorial  https://share.icloud.com/photos/04cvx7QzIKB_2RqN57O05kkdg

Ingredients  1/2 cup butter 1 cup sugar 1/2 cup coconut cream 1Tbsp vanilla  1/2 cup lingonberry jam 1/2 cup roasted pecans rough chop  1 1/2 cups +quick oats + more 1/2 cup protein powder  Cook butter and sugar over medium heat until sugar is dissolved. Add coconut cream and bring to a boil. Boil until mixture thickens.  Add vanilla and lingonberry and turn off heat.    Stir in protein powder, oats and pecans. Make sure all is coated well. If too wet add more oats and/or protein powder.  Use small-medium cookie scoop and drop on parchment paper lined cookie sheet. Refrigerate for 2 hours. Remove from cookie sheet and freeze. Eat as a treat. 

  Ingredients  2 large eggs ½ cup whole milk ¼ cup olive oil 3 Tbsp sour cream 1 ½ cups all-purpose flour 1 ½ tsp baking powder ½- 3/4 tsp salt 1/2 tsp garlic powder ¾ cup thick shredded mozzarella cheese 1/2 cup slice string cheese ⅓ cup chopped sun-dried tomatoes (in oil, drained)  1/2 cup cherry tomatoes sliced 1/2 1/2 cup julienne fresh basil Heat oven to 350° Slice tomatoes in 1/2 and the halves face up use paper towels and slightly flatten the halves and draw out moisture.  Mix all wet ingredients(1st 4). Mix well.  Add dry ingredients mix until flour is absorbed. Fold in cheese, tomatoes and basil.  Pour batter in loaf pan and bake for 40-45 minutes.  Let cool on wire rack for 10-15 minutes 

  Ingredients  4 oz sausage 1  medium red onion, diced 8-10 oz  mushrooms, sliced (baby Bella or cremini) 6 tbsp  butter 2 tbsp  all-purpose flour 1 cup  beef stock or more ½ cup  dry red wine 1 tsp  tomato paste 1 tsp  Dijon mustard 3 Tbsp Red Wine vinegar  ½ tsp  dried thyme ½ tsp  paprika Brown sausage with onion, 3 Tbsp butter and mushrooms.  Add flour make sure all is coated. Pour next 6 ingredients. Let boil on medium and then turn to simmer until sauce thickens. If sauce gets too thick add more beef stock.  Use the sauce over  Frikadellen or roasted potatoes  This sauce is so gooooood

  Ingredients   1 lb ground round 3 cups Mafalda noodles, cooked  1 16oz jar sauerkraut  1 white onion diced 3 Tbsp tomato paste  3 Tbsp red wine vinegar  1/4 cup brown sugar 3 cloves garlic diced 3 cups Grated Swiss cheese 2 cups spaghetti sauce Heat oven to 350° Brown ground chuck, onion and garlic Make noodles according to directions on box. Add salt to boiling water. Cook to Al dente as the noodles will cook more in the oven.  Once meat, onion and garlic is browned add tomato paste, brown sugar, and spaghetti sauce. Stir well then add noodles and the vinegar.  Add sauerkraut to the bottom of your baking dish , then beef layer and top with cheese. Bake for 20-25 minutes. Let set for 20 minutes then dish up while still warm.