@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

@eatingnormal Stuffed pastas are one of those things that I used to think were out of my reach now that I’ve been living alone for a few years. Making a big pan of manicotti or stuffed shells seemed ridiculous. I couldn’t eat all of that in a week! I’d get tired of it in a few days, and wind up wasting at least half. Well, now that I’ve bought smaller baking ware for my kitchen, I’ve discovered that I can make these recipes in small enough batches that I can enjoy them alone without waste. These spinach and artichoke stuffed shells are blanketed in a bechamel sauce, but I suggest trying them with a red sauce as well if that’s your preference. Ingredients: 1 cup ricotta, squeezed and drained 1 large handful baby spinach ½ shallot, diced 2 garlic cloves, minced 3-4 canned artichoke hearts 4-7 jumbo pasta shells 1 cup mozzarella, shredded ¼ cup grated parmesan Salt and pepper For the Bechamel 2 tablespoons flour 2 tablespoons butter 1-2 cups milk ½ teaspoon Garlic powder ½ teaspoon Onion powder ½ teaspoon Italian seasoning Salt and pepper Instructions: Bring a large pot of water to a boil. Meanwhile, heat a saute pan over medium heat with some olive oil. When the saute pan is warmed through, add your shallot and allow to sweat for two minutes. Add your spinach and stir frequently. When the spinach is melted, and your artichoke hearts to the pan with your minced or crushed garlic. Stir until the garlic is fragrant. Remove to a chopping board to cool while your pasta shells boil. For the bechamel, use a medium saucepan over the same heat as your spinach mixture. Add two tablespoons of butter and allow to melt before adding your flour and dry seasoning. Mix into a paste, then begin to slowly add your milk until the sauce reaches your desired consistency. Set aside. When your spinach mixture has cooled, chop it down into uniform size before combining it with the ricotta, ½ cup of mozzarella, and the parmesan in a separate bowl. When your pasta shells are al dente, drain the noodles and then place them in a bowl of cool water to prevent stickage. Lay a layer of bechamel in the bottom of your small oven safe vessel. Dry each noodle before stuffing them with a heaping tablespoon of the cheese mixture. Lay each noodle into your cooking vessel until a single layer of noodles has been formed with the seam of the pasta shells facing upward. There will be extra cheese mixture. Add another layer of bechamel over the top of the noodles, then sprinkle on the remaining ½ cup of shredded mozzarella. Add the vessel to the a preheated airfryer at 350 for about 12 minutes or until the cheese has started to spot. #food #foodblogger #recipes #foodblog #stuffedshells #pasta #cookingforone #airfryer ♬ original sound - Eating Normal