Cheese curds are a Wisconsin staple, and deep frying them in a beer batter makes them irresistible. As far as frying cheese goes, curds up well in the heat of the oil as long as they're coming straight from the fridge. Dip your toe into making some delicious, cheesy snacks for a game night with the below recipe. Feel free to spin it as your own by changing up the seasoning. I bet a ranch powder would be DELICIOUS!

Many of the cheese curd makers in Wisconsin flavor their cheese curds as well, so consider matching your batter to your favorite seasoned curds. 

Ground beef is getting expensive these days. As is often the case in the state when beef starts to get out of the typical price range for home cooks, pork is often there to fill the void. These pork meatballs may not be exactly what grandma used to make, but they’ll scratch the itch for a delicious spaghetti and meatballs dinner to get you through hard times. 

Most of what you’ll find in the recipe card below follows the standard meatball procedure and uses a lot of the same ingredients you’re used to seeing with one important deviation– I grate the onion. I find that grating the onion allows the moisture to spread through the mixture and add a more even flavor in the final product. If you don’t want to take that step in order to avoid the eye burning that’s sure to come, feel free to dice the onion finely instead.

This recipe can, of course, be made with ground beef instead if dietary requirements necessitate the exclusion of pork. If you try it with ground beef, let me know how it goes!

​

I've been fascinated by the idea of a strata since seeing them on the menu at Green Bay favorite, Two Birds Bakery Cafe, but making one for myself at home seemed such a daunting task since so many recipes for strata are for large, family size casseroles meant to feed a gaggle of people on a special morning. This is not that kind of recipe. This recipe is for those that want to treat themselves. 

It's also made with more than 90% local ingredients. From the eggs to the bread, nearly everything was purchased from our local farmers in Northeast Wisconsin. If you're in the area and interested in recreating this recipe loyally, keep an eye out for most of these Ingredients with your Green Bay Saturday Morning Farmers' Market vendors. Special shout outs are due to Adam's Heirlooms and Voyageur Sourdough since most of the ingredients for this recipes are sourced from their stands.