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 - Poultry, Healthy Eating

Wellness Wednesdays: Spicy Turkey Meat Loaf

Posted on by Northerly Nosh

Spicy Turkey Meat Loaf

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1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
3/4 cup panko (Japanese breadcrumbs)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce)
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey
1 large egg, lightly beaten
Cooking spray
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg

Prep Day: Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.

Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle. Wrap and freeze.

Serve Day: Thaw. Preheat oven to 350°. Place meatloaf on a broiler pan coated with cooking spray.

Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

Posted in Tips and Tricks

Tips and Tricks Tuesdays: Salvage Your Dinner!

Posted on by Northerly Nosh

Have you overcooked meat?

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Salvage your dinner by slicing the meat thinly, put it on a plate, and top it with chopped tomato, onion, and jalapeño. Add olive oil and fresh lime juice or a few spoonfuls of vinaigrette, The acid and oil will restore moisture and fat to the overcooked meat.

Posted in - Poultry, Budget Friendly

Money Saving Mondays: Chicken Picatta

Posted on by Northerly Nosh

Chicken Picatta

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Serves 6

3 medium chicken breasts – $4.99
1 medium lemon – $.69
¼ bunch Italian parsley – $.20
3 cloves garlic – $.20
½ tsp chicken base – $.07
a pinch salt & pepper – $.05
½ cup flour – $.10
2 Tbsp olive oil – $.22
2 Tbsp butter – $.24
1 Tbsp capers – $.40

Total Cost – $7.16
Cost Per Serving – $1.19

Prep Day: Prepare the ingredients so they’re ready to go when you need them: Roughly chop the parsley leaves, juice the lemon, mince the garlic, and combine the chicken base with ½ cup of hot water to dissolve. Set these ingredients aside.

Trim the chicken breasts of excess fat. Cover them with plastic wrap and pound them with a mallet or rolling pin until they are an even thickness (about ¾ inch). Cut each chicken breast in half so that you have six pieces about the size of the palm of your hand. Season both sides with salt and pepper.

Heat the olive oil in a heavy skillet, over medium heat. While the oil is heating, place the flour in a bowl and lightly coat each piece of chicken on both sides. When the oil is very hot but not smoking, add three pieces of chicken to the skillet and cook until brown on each side (about 3-5 minutes on each side). Place the cooked chicken on a clean plate and cook the second batch of chicken.

After the chicken is cooked, turn the heat down slightly (medium-low) and add the butter and minced garlic. Stir and cook for about one minute. Add the chicken broth and lemon juice and whisk to dissolve (or “deglaze”) the brown bits off of the bottom of the pan.

Add the capers and chopped parsley to the pan. Increase the heat to medium and add the chicken back to the skillet. Spoon the sauce over top of the chicken and allow to simmer in the sauce for 3-5 minutes. The flour on the chicken will help thicken the sauce as it simmers. Serve hot and garnish with any leftover parsley.

Serve Day: Thaw. When ready to serve, warm in microwave for 3 minutes or saute on stove top for approximately 4 minutes.