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.

- Poultry, Catering

Catering: Craisins Chicken Salad on Crossiant Sandwich

Posted on May 20, 2015May 18, 2015 by Northerly Nosh

You Mean The World To Us Thanks A Latte Luncheon

I had the pleasure of catering a special thank you luncheon for some wonderful children’s ministry volunteers this past Sunday. The luncheon menu…

Chicken Salad Sandwich (recipe below) with Deviled Egg Potato Salad and Fruit Cup
Italian Hero Sub with Deviled Egg Potato Salad and Fruit Cup
Kids Meal: Ham and Cheese Sandwich with Chips, Fruit Cup, & Veggies & Dill Dip

International Beverages: Water, American Lemonade with Raspberry or Strawberry Mix-ins, Italian Hot Chocolate, Cambodian Coffee, German Coffee, Mexican Coffee, Regular and Decaf Coffee

International Desserts: British Trifle, Scottish Shortbread, American Cupcakes, French Macroons, and Swedish Kringle

Chicken Salad

Serves 75

15lbs. cooked chicken, diced and shredded
3 bunches celery, finely diced
3-4 cups Craisins
2 T. granulated garlic salt
1.5 T. pepper
2 onions, finely diced
2 (30 oz.) real mayonnaise
4 cups cashews, optional
6 lettuce heads, for serving
Full size Croissants

Prep Ahead: Combine chicken, celery, craisins, garlic powder, onion powder and mayonnaise in a bowl. Mix well to combine. Chill overnight before serving.

Serve Day: Slice croissants layer with lettuce and chicken salad. Close sandwich and serve. Enjoy!

- Red Meat

Minnesota Delights: Marinated Flank Steak with Orange Gremolata

Posted on May 18, 2015April 13, 2015 by Northerly Nosh

Marinated Flank Steak with Orange Gremolata

Adapted from Corner Table Chef Scott Pampuch

3/4-pound piece flank steak
4 – 1/3-inch-thick slices red onion, secured with wooden picks
1 1/2 tablespoons balsamic vinegar
1/4 cup olive oil

Gremolata:
1 small garlic clove, minced
2 tablespoons fresh parsley leaves, minced
1/2 teaspoon freshly grated orange zest

Prep Day: In a freezer bag large enough to hold steak and onion slices in one layer whisk together vinegar, oil, and salt and pepper to taste. Add steak and onions and turn to coat with marinade. Marinate steak and onions, freeze.

Serve Day: Thaw. Drain steak and grill on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

While steak is standing, drain onions, discarding marinade, and grill 5 minutes on each side, or until tender and golden. (Alternatively, steak and onions may be cooked in a hot well-seasoned ridged grill pan.) Slice steak thin across grain. Serve steak and onions sprinkled with gremolata.

To make gremolata:

In a small bowl toss together garlic, parsley, and zest.