@eatingnormal These single serve enchiladas were born during my quest to clean out my freezer. I used some leftover carnitas pork roast from Aldi as my filling, but I think you could do this with really any kind of shredded meat for a different method of using up leftovers. The Enchilada sauce is heavily based on the red enchilada sauce from the food blog gimmesomeoven with the ratios adjusted to my preference with spices I had available. Ingredients: ¼ cup Chili Powder ¼ teaspoon Mexican Oregano ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon cumin 2 tablespoons flour 3 tablespoons olive oil 2 cups chicken stock ½ cup leftover shredded pork ¼ cup shredded cheese 2 yellow corn tortillas In a medium size sauce pan, heat 3 tablespoons of oil over medium heat. As the oil begins to ripple, whisk in the flour. Cook the roux for about two minutes before adding the spices. Whisk together until a crumbly sand forms. Cook for another minute to heat through. Slowly add chicken stock while whisking to break up the clumps. Once all stock is added, stir occasionally and simmer for another five minutes. Set aside. Heat your tortillas in a saute pan so that they’re more pliable for rolling. Mix your meat and cheese together in a separate bowl. When ready to make your enchiladas, dip your tortilla in the sauce. Lay on a flat surface and place half of your filling in the center. Roll, then lay them seam side down in your small baking dish. Top with additional enchilada sauce and cheese. Bake in an air fryer for about 8 minutes at 350 or until the cheese is bubbly and brown. Enjoy. #food #foodblogger #foodblog #cookingforone #freezercleanout #recipes #enchiladas ♬ original sound - Eating Normal

@eatingnormal When the football season started, I saw the bratwurst and cheese curd egg rolls from Lambeau Field on social media A LOT. I thought that I’d only ever be able to get my hands on them if I could make it into a game, and let's face it, I’m not exactly in the financial position to go to a Packers game these days. The best I could do was try to recreate them myself! Now I know that these things are in the tailgate village rather than the actual stadium, I could have just went down there on a game day but hey… How’d I do, Packers fans? Has anybody had the real ones when they’ve been to a game? Ingredients: Two Bratwurst 1 green bell pepper 1 yellow bell pepper 1 large yellow onion ½ cup chopped Cheese curds Egg roll wrappers 1 block cream cheese Cook two bratwurst with your preferred method. I pan fry them in a large skillet and add ¼ cup of water after the casing has browned on both sides. Cover and let steam through for about 3 minutes. Remove cream cheese from the fridge to soften. While the bratwurst cook, chop your bell peppers and onion into equal size pieces. Remove the bratwurst from the pan to cool and add your veggies. Season with a pinch of salt. Cook through until the onions are translucent, about 5 minutes. Allow your veggies to cool as well before beginning to make the filling. Chop your Bratwurst by first splitting it in half. Split those halves again, then chop into small pieces. If necessary, cut your cheese curds into a similar size. In a large bowl, mix ½ cup cheese curds, ½ cup of your veggies, the chopped bratwurst, and the cream cheese vigorously. The cream cheese will resist combining with the other fillings, but after a few minutes, everything will be coated in the cream cheese and pull things together. Use a large spoon to distribute the filling onto each wrapper, then mold into the shape of the egg roll during wrapping. This recipe will make 12-14 egg rolls. Place your egg rolls in the freeze for 30 minutes before frying to allow the cheeses to solidify again. Heat a pot of veggie oil over medium heat until it reaches 350 degrees fahrenheit. Cook egg rolls 2 to 3 at a time until bubbly and brown all over. Serve with ranch! #food #foodblogger #recipes #foodblog #eggrolls #lambeaufield #stadiumfood ♬ original sound - Eating Normal

@eatingnormal This version of a white people taco pie is a Shepherd's Pie instead of a hand pie like I put out a few weeks ago. It’s beef, but I’m from the Midwestern USA. It was always shepherd’s pie here when it was made with beef. We simply didn’t have ground lamb in the 90’s. Call it a cottage pie if you must, but whatever you call it, it’s delicious. Ingredients: 1 cup leftover taco meat ½ cup mashed potatoes 2 small sweet peppers 1 large carrot ¼ cup frozen corn ¼ cup frozen peas Handful of shredded cheese Instructions: Preheat a skillet over medium heat while chopping your fresh vegetables. Add to the pan with a tablespoon of oil and cook until it begins to soften, about 3 minutes, before adding your frozen veggies. After another five minutes of cooking, remove veggies to a separate container. Add your leftover taco meat to the pan to warm through, and reintroduce about a quarter cup of your veggie mixture to the meat. Stir to combine. Remaining veggies can go into your eggs in the morning. Add your mixture into a large oven safe ramekin and top with a handful of shredded cheese before spreading your preferred mashed potatoes over the top. Bake in your airfryer for about 10 minutes at 350 degrees to warm it all through and melt the cheese under the potatoes. Allow to cook for longer if you want a crunchy crust. #food #foodblogger #recipes #foodblog #cookingforone #airfryer #leftovers #whitepeopletaconight ♬ original sound - Eating Normal