Author: Northerly Nosh

I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.
Posted in - Pork, Budget Friendly

Frugal Fridays: Pork Chops with Herb Mustard Butter

Posted on by Northerly Nosh

Pork Chops with Herb Mustard Butter

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Serves 4

4 (1/2-inch-thick) bone-in pork loin chops – $8.98
1 teaspoon salt – $.01
1/2 teaspoon pepper $.01
1/4 cup butter, softened – $.31
1/4 cup chopped fresh parsley – $.25
2 tablespoons honey mustard – $.26
1 teaspoon chopped fresh sage – free (from my garden)

Total Cost – $9.82
Cost Per Serving – $2.46

Prep Day: Stir together butter and next 3 ingredients in a small bowl until blended. Place in a small container. Place pork chops in a freezer bag along with butter and freeze.

Serve Day: Thaw. Top each chop with 1 rounded Tbsp. butter mixture.

Sprinkle chops evenly with salt and pepper, and place on a wire rack in an aluminum foil-lined broiler pan.

Broil 5 inches from heat 8 to 10 minutes or until a meat thermometer inserted into thickest portion registers 155°F.

Posted in Dessert

Tasty Treat Thursdays: Frozen Oreo Dessert

Posted on by Northerly Nosh

Frozen Oreo Dessert

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Serves 16-20

Crust:
1/4 cup butter, melted
1 package of Oreos, finely crushed (I used my food processor)

1/2 gallon of ice cream (Cookies & Cream & Chocolate Chip Mint are yummy)

Hot fudge Sauce:
1 1/2 cups sugar
6 Tbsp cocoa
dash of salt
1 (12oz) can evaporated milk
1/4 cup butter
2 tsp vanilla

To Make Sauce: Combine sugar, cocoa, and salt in a large saucepan. Slowly stir in the evaporated milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5-6 minutes, or until thickened. Remove from heat and stir in butter and vanilla. Stir till butter melts. Cool slightly before pouring into glass jars.

Serve warm, and store leftovers in the refrigerator. It heats up nicely in the microwave.

Makes about 2 cups, I was able to fill 4 of my jars.

Note: When I am making this just for my family, I cut the recipe in half and only boil it for 3-4 minutes. (Half a can of evaporated milk is about 3/4 cup.)

To Make Dessert: Combine melted butter and Oreo crumbs till well mixed. Press just over half of the crumbs into a 9×13″ pan. Place in the freezer. Take ice cream out of the freezer and let soften. I stirred mine up about every 15 minutes till it was spreadable. Spread softened ice cream on top of frozen crust. Sprinkle remaining crumbs on top. Cover and freeze for several hours or till firm.

Remove from freezer 15 minutes before serving. Cut into squares and drizzle with hot fudge sauce.

Posted in Breakfast, Healthy Eating

Wellness Wednesdays: My Favorite Make Ahead Smoothie

Posted on by Northerly Nosh

My favorite make ahead smoothie…

Berry Spinach Smoothie

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1 cup almond milk
1 scoop protein powder
1 Tablespoon chia seeds
1 cup frozen berries
1 handful spinach

Blend all ingredients in a blender. I like to make 2 or 3 smoothies at a time. If I make 5, it is too much for the blender.

Pour the smoothie into the 2-cup mason jars, leaving some room at the top. otherwise they will expand and the glass can break.

Keep in the freezer until you need a quick breakfast on the go.