Cooking and Foodie

 Cranberries or Cranberry sauce left over!!!! I've got just the thing. Yummy Meatballs in a cranberry/Hoisin sauce. Make your basic meatballs 2 lb-Hamburger or ground turkey/chicken 1/2 Red Onion finely chopped 1/3 cup of fine bread crumbs ( I used seasoned) 1 egg 1/4 cup of milk (I used unsweetened coconut milk) Salt Pepper 1/2 tsp fresh grated nutmeg (to get that holiday scent) Preheat oven 400 degrees Mix all ingredients and then form balls.  I used a small cookie scoop Place on lined cookie sheet, you can place close together just not touching. Cook for 15 min, place meat thermometer in a meatball and should read 150. In the meantime, add 1 cup of cranberry sauce with whole berries, if you can find this use left over regular cranberry sauce and add left over cranberries that you spent all day making, if you had added orange and nuts as you made my chutney (shown earlier) that is great as well. You will now add 1/2-1 cup of Hoisin sauce ...

Get ready for some excitement that is coming..... I am going to start in my new Christmas cookbook and cook something from it each day. It might be the actual recipe or I might put in some of my own adaptions. I can't wait and I hope you will join me.

Thanksgiving.....I Know its over here are some items you can try for Christmas dinner. Cranberry Orange Chutney (in orange bowl) Green Beans in dish by Stuffing. Did you know you could make some of your side dishes ahead of time and then just warm them up in the oven after you take your turkey out to rest.  Great News right? So lets talk Mashed Potatoes, peel, cook and mash the day or two before. Do not add the milk or butter until the day of.  You will warm them up in the oven and then take out and add the warmed milk, cream or 1/2 & 1/2 and the butter(always use butter not substitute or margarine) whip the warmed potatoes and they will taste like you just made them.  Neat trick! You can make your green beans the day or two ahead and just heat in the oven: Recipe you say, here goes: 3-4 strips of bacon chopped (squares) 1 onion chopped either white or yellow 1-2 cloves of garlic chopped 1 pound(or more)Fresh green beans-put them in your fist and see how m...

I know you are saying to yourself.. Yum. You should smell them, the spicy cinnamon and nutmeg.  Very Fall.  I decided to do something different I did a graham cracker crust on the bottom then layered cheesecake flavored with orange zest and a little juice that snuck in, then pear/cranberry compote and then a wonderful pecan crumble to top it off. The butter oh the butter on top and bottom.. (shhhh Don’t day Diet) I will lay out the recipe next.... You can request the recipe 💫

Great Food in Germany...YUM Beef Tips with Spatzel Assortments of Salads, cucumber, potatoe and carrot.                                                                                                                                Beef cubes, vegetables and                                                                                                       mushrooms,         ...

TIPS TIPS TIPS How to get the aromatic rosemary off the stems. and chop. Make ahead different kind of autumn cookies, from L to R Butter Pecan, Cowboy cookies, Cranberry,  orange, white chocolate chip and chopped macadamia nuts. You can freeze these and only bake one day.  I divide in small bags and freeze so when i want to drop at a family or take a meal and need a dessert, I can just grab a bag and there you go. I keep all my scraps from vegetables and onions and whatever you think would be in a good vegetable stock.  I freeze them in a large gallon freezer bag and when you have filled it , then its time to take out and pour water to where it covers your scraps and aromatics (herbs garlic and peels)  Mine turned a beautiful purplish color (from the red onion peels).  Then boil it on medium for about 20 minutes or when you can really smell the aroma throughout your kitchen.  Remove from the heat and let cool down a bit. I usually make this on t...

Our trip to Germany and Austria and the wonderful food we were able to try. We Went the Opera House and toasted with sparkling cider. The food was actually pretty tasty for being a pre fix meal and getting it all to come out at once. We started off with clear lemon chicken soup, the aroma that was filling the room was so aromatic with hints of herbs, it was very light. We feasted on Breast of Capon on a glaze of Red wine and herbs, potato gratin, and veg from Padre Prior's garden While in Salzburg we took a cooking class at Edelweiss Cooking school.  It was by far the best cooking class we have ever taken.  We made apple strudel, pretzels and dumplings.  We all made our own and got to take any leftovers with us.  I could't believe I made all these dishes myself.  The instructor was so kind and patient. My travels to Germany and Austria.  I thought you might want to see some of the unique and beautiful fun food that they have in these c...

Fun with Chayot e I did my own recipe last night (November 5, 2018) I didn't want to waste this beautiful vegetable and/or gourd. I googled the vegetable as I have never worked with this before.  It is a squash and is very tasty.  You can eat the skin as well as the soft flesh.  It has a clean taste and absorbs flavors well as you cook the Chayote. I boiled the Chayote in water with 2 tablespoons of salt.  I know for next time I will slice and pan fry with a little salt and pepper, butter (not margarine), fresh garlic and white onion.  The squash will caramelize around the edges and give a little texture, it will soak up the wonderful flavors that are in the pan as it is frying. This is after boiling for 12 minutes.  Then scoop out the flesh which is a little difficult as the skin is also soft and chop.  That is another reason why I would slice and pan fry. Now choosing a dish to put all of these beautiful foods in (your choice of size as yo...

My first Pot Roast, I know exciting right!! I used some wonderful fresh herbs. I cut them out of my garden. I think fresh is always best. So I started with what I could remember from Geof Zarkarian when he was demonstrating it. He did a Beer Roast, I did not. I used a burgundy sherry and a carton of beef stock.  I also didn't have a fancy pot like his (Le Creuset) or one like it. I had a roasting pan and covered that with foil so when I simmered and put it in the oven to roast it would be covered. I used a Top Round Roast, you can also use a Chuck or any other cut that fancies you. You want to brown in all 4 sides using vegetable oil of your choice or avocado oil. I also added about 4 Tablespoons of good butter (Land O Lakes). Don’t you just love that  caramelized  crispy outside of this beautiful piece of Beef. Your might have to use tongs to hold it up to brown the sides. You should have already salted and peppered both sides(top and bottom) also sprinkle wit...

I hope you will want to follow this Wonderfully Tasty Fun blog. If you like cooking and love to try new eats, follow away. I like to try many different foods that look fun or funny and be open minded when tasting. I also love to take a recipe use the basic's of it and then add my own touches. I always give credit where credit is due.  Sometimes I do a theme week with recipes for our, my husband and I, dinners. This week I made Italian food, I usually like to do all the cooking in one day and then just pull it out of the Fridge when it is time to use.  I have a board on my Pantry door that I write all the meals out for the week and that keeps us on track to not waste any of the meals I have already poured my heart and energy into. There isn't any recipe that you can't make your own.  It is so fun to add your little touches or if you don't have on hand a certain item, then substitute for what you or your family likes.  I substitute herbs and veggies all the ti...