Baked Brownie Oatmeal

This is a quick and easy breakfast for the family!

Ingredients

2 cups milk

¹/² cup maple syrup

¹/³ cup peanut butter

1 tbsp vanilla

1 egg

2 cups oats

¹/⁴ cup cocoa powder

1 tbsp baking powder

1 pinch of salt

¹/³ cup chocolate chips

Preheat oven to 350°f. In a medium bowl, combine milk, syrup, peanut butter, vanilla and egg. In a seperate bowl, mix the dry ingredients. Combine the dry with the wet, and pour into a 9x12 pan. 

Bake for 40 minutes or so.

Let cool about 10 minutes, too with whipped cream (optional) then devour and enjoy!

Fiskefrikadeller (Danish Fish Cakes)

 

Smooth, crisp and delicately flavored, Fiskefrikadeller (Danish Fish Cakes) make a delicious entrée or unique appetizer. 

Fiskefrikadeller:

• 1 pound cod fillet
• 1 teaspoon salt
• 1/8 - ¼ teaspoon freshly ground pepper
• 1 medium onion
• 2 eggs
• 3 tbsp. instant potatoes, or potato flour
• 1/2 cup milk
• Butter & olive oil for frying

Dill Sauce:

• ¼ cup Greek yogurt
• ¼ cup mayonnaise
• 2 Tablespoons dill pickle relish or chopped pickles
• 1 Tablespoon chopped fresh dill
• 1 teaspoon Dijon mustard

Instructions

Prepare dill sauce by mixing all the dill sauce ingredients. Cover and store in the refrigerator.

Double check that your fish is free of bones and skins. Put the fish in a food processor and chop it roughly (it will be chopped more later), 1-2 minutes

Transfer the chopped fish to a bowl. Add salt and stir the fish meat gently 1-2 minutes. The salt helps bind the liquid to create a juicier fish cake.

Peel and grate the onion, then add to the fish. It is important to grate, not chop so it is thoroughly incorporated into the patty.

Stir in ground pepper, then the eggs, one at a time. Stir the potato flour into the fish mixture

Place the mixture back in the food processor and pulse for a minute.

Add the milk a little at a time and pulse briefly each time. Process until the mixture is firm but smooth. You may not need all the milk (I didn’t) or you may need slightly more.

Cover and chill in the refrigerator for 30 minutes.

Using half butter and half mild oil (I used mild olive oil), fill a frying pan with ¼ - ½ inch of oil. Heat on medium heat. Using a large tablespoon, scoop out some fish mixture and form into a flattened circle or oval in your palm. (Tip: dip the spoon into a large glass of cold water between each scoop)

Fry the fiskefrikadeller and flip when the bottom is golden and crusty, about 4-5 minutes. Continue frying until the second side is also golden and crusty and the center is done (you can use an instant read thermometer if you wish)

Serve warm with dill sauce.

Roasted Parmesan Creamed Onions

 

Slices of sweet onions are roasted in a Parmesan cheese, heavy cream, and wine sauce making every bite of these onions absolutely decadent!

Ingredients

4 large sweet onions , peeled, sliced 1/4-inch thick -OR- 2 bags frozen pearl onions, thawed

3 tablespoons extra-virgin olive oil

Salt & pepper

1 cup heavy cream

1/4 cup white wine

1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 375 degrees F.

Carefully place onions onto parchment lined baking sheets, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes.

While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.

Once onions are removed from oven, raise the temperature to 450 degrees F.

Carefully transfer them to a shallow baking dish, again, keeping the rings intact. Slowly pour the cream sauce over all the onions. Sprinkle each onion with the Parmesan cheese.

Cover baking dish with foil and return to the oven for another 20 minutes. Remove foil and cook for another 5 minutes, letting the onions get brown and caramelized.