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 Side Dish

Fried Cheese Curds

Posted on by Northerly Nosh

It’s Minnesota State Fair season! If you are from Minnesota or Wisconsin, you know and love fried cheese curds. I’m not sure about other states, but here in Minnesota, fried cheese curds are sold at the state and county fairs, of course, but they are also available at restaurants and even some fast food places. These Fried Cheese Curds were surprisingly easy to make and they were just like the ones from the state fair.

Fried Cheese Curds


  • 2 lbs cheese curds
  • 1½ cups buttermilk
  • 1½ cups flour
  • 1 tsp baking soda
  • 2 tsp garlic salt
  • 1 egg
  • 1½ quarts oil (vegetable, canola or peanut oil)

Heat oil to 375 degrees. (Use a thermometer and watch carefully)

Whisk together buttermilk, flour, baking soda, garlic salt and egg until smooth.

Coat several cheese curds with batter.

Fry a few at a time, for several seconds, until golden brown.

Drain on paper towel.

Enjoy while fresh!

Posted in Dessert

Classic Birthday Butter Cake with Chocolate Frosting 

Posted on by Northerly Nosh

It’s my 40th birthday on the 17th. Hopefully I’ll get my wish. This Butter cake recipe reminiscent of the 1-2-3-4 cake that my husband Grandma used to bake. The numbers refer to ingredient amounts. It’s sure delicious! 

Classic Birthday Butter Cake with Chocolate Frosting 

Cake

  • 3 cups all purpose flour
  • 2 tsp. baking powder
  • 1/2 salt
  • 2 cups sugar
  • 1 cup Butter, softened
  • 4 large Eggs
  • 2 tsp. vanilla
  • 1 cup milk

Frosting

  • 1/2 cup Butter, softened
  • 3 (1 ounce) squares unsweetened baking chocolate, melted, cooled
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 2 tsp. vanilla
  • Decorator sprinkles, if desired

Heat oven to 350°F. Grease 13×9-inch baking pan; set aside. 

Combine flour, baking powder and salt in bowl. Set aside.

Place sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 2 at a time, beating well after each addition. Add 2 teaspoons vanilla. Add flour mixture alternately with 1 cup milk, beating at low speed after each addition.

Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool completely. 

Place 1/2 cup butter and cooled chocolate in bowl; beat at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. 

Note: Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency.

Frost cooled cake. Sprinkle with decorator sprinkles, if desired.

Posted in Side Dish

Deviled Egg Potato Salad

Posted on by Northerly Nosh

It’s summer in Minnesota! The season for BBQ’s and family reunions. And what goes better with grilled burgers and brats than a cool, creamy potato salad? Nothing. Everyone will wants some of this potato salad. Oh so good!

Deviled Egg Potato Salad

  • 3 1/2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. mayonnaise
  • 3 tbsp. yellow mustard
  • 6 to 8 hard-boiled large eggs, peeled and chopped
  • 3 celery ribs, thinly sliced, plus 1/4 cup chopped celery leaves
  • 6 scallions, thinly sliced
  • 1/3 c. chopped fresh flat-leaf parsley
  • 1 (4 ounce) jar diced pimentos, drained
  • Sweet paprika, for garnish

Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain.

Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, scallions, parsley, and pimentos, and toss to combine. Season with salt and pepper. Garnish with paprika.

Enjoy!