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, Budget Friendly

Money Saving Mondays: Broiled Raspberry Chicken

Posted on December 30, 2013November 21, 2013 by Northerly Nosh

Broiled Raspberry Chicken

Serving Size 6

6 boneless, skinless chicken breasts – $7.99
1/2 cup frozen raspberries, thawed – $1.00
1 cup raspberry vinaigrette (I used Newman’s Raspberry Walnut Vinaigrette) – $2.00
1/4 cup finely chopped fresh mint leaves – $.77

Total Cost – $11.76
Cost Per Serving – $1.96

Prep Day: Rinse and pat dry chicken breasts with paper towels. Place in large zip-top freezer bag. Add raspberries, vinaigrette, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Freeze.

Serving Day: Thaw. Preheat broil to low and oil the pan. Place the chicken breasts on the broiler pan and cook for 4 to 6 minutes per side. Remove and place on serving platter.

Breakfast

Sunday Brunch: Creme Brûlée Baked French Toast

Posted on December 29, 2013November 21, 2013 by Northerly Nosh

Creme Brûlée Baked French Toast

Serving size 6-8

1 stick unsalted butter
1 cup brown sugar
2 tbsp. corn syrup, if desired. (If you like a more crunchy caramel topping, use the corn syrup. If you prefer a soft caramel, omit it.)
2 slices of cottage bread
5 eggs
1 1/2 cups half & half
1 tsp. vanilla 1 teaspoon Grand Marnier (optional)
1/4 tsp. salt

Prep Day: In a small heavy saucepan melt butter with brown sugar and, if desired, corn syrup, over moderate heat, stirring, until smooth & syrup-like. Pour into a 13 x9 baking dish. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half-and-half, vanilla, , and salt until combined well and pour evenly over bread. Freeze.

Serving Day: Thaw. Bake at 350 for 35-40 minutes. Once baked, allow to rest for a few minutes, then invert a serving dish and flip the french toast so that the caramel side is facing up.

Uncategorized

Catering: Funeral Luncheon

Posted on December 28, 2013December 28, 2013 by Northerly Nosh

Had the pleasure of serving the St.Clair Family today! Too bad it was for a funeral. I was honored to be asked to cater their celebration of life meal. May grandpa St. Clair rest in peace.

Italian Pressed Sandwich (Ciabatta bread, pesto, Basil leaves, prosciutto, genoa salami, pepperoni, sliced mozzarella and provolone cheeses.

Marinated Veggie Salad (broccoli, cauliflower, mushrooms, red onions, and italian dressing)

We also has garlic and Parmesan kettle chips.

Lemon Drop Cake

Water, Ice Tea – Lemonade Drink, and Verona Coffee (dark roast from Star Bucks)

So glad I was able to please everyone taste palates.

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