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 Breakfast

Sunday Brunch: Cinnamon French Toast

Posted on by Northerly Nosh

Cinnamon French Toast

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Serves 6-8

1 loaf Texas toast thick bread
2 eggs
2 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups milk
1 cup flour
2 1/2 teaspoons baking powder

Coating:
4 teaspoons cinnamon
3/4 cup sugar

Prep Day: Mix all ingredients in a large bowl. Mix coating in a smaller bowl. Dip bread into first mixture and fry in vegetable oil on the stove (enough to cover the bottom of the pan really well may have to use more oil depending on how many you make). When golden brown, Remove, pat with paper towel to remove excess oil. Sprinkle bread with coating.

To Freeze: Cool and then store in ziplock freezer bags.

Serve Day: We just put one piece in the microwave at a time for about 30 seconds per side until heated through.

Posted in - Poultry, Side Dish

Side Dish ‘n’ Saturdays: Turkey Corn Chowder

Posted on by Northerly Nosh

Turkey Corn Chowder

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Servings: 6

2 cups turkey, cooked, diced (use some leftover turkey)
4 ounces bacon, chopped (3-4 slices)
1 1/2 cups onions, chopped
2 tablespoons flour
2 (15 oz.) cans corn, cream-style
3 cups milk
2 cups red potatoes, cubed (3/8-inch)
1/2 teaspoon salt, (plus more to taste)
1/8 teaspoon black pepper
1/8 teaspoon rosemary, fresh, (or thyme)
1 teaspoon parsley, minced (optional)
red bell pepper, minced (optional)

Prep Day: In a large skillet, cook the bacon until crisp. Remove and drain, reserving the drippings in the pan. Sauté the onions over medium heat in the skillet with bacon grease. Cook until soft but not brown (about 4-5 minutes). Add the flour and rosemary and cook over medium-low heat for about 3 minutes. Add the 3 cups of milk in stages, whisking smooth with each addition. Bring sauce to a simmer. Lower the heat (if necessary). Add the potatoes, salt and pepper. Cook over low heat until the potatoes become tender and thickened, stirring regularly (about 40 minutes). Add the cream style corn and turkey. Season to taste with salt and pepper. Cool, then add the parsley (optional). Place into containers and garnish with bacon bits and freeze.

Serve Day: Thaw in the refrigerator overnight. Place in the microwave and heat using medium-high power (70%) for 4-5 minutes or until hot throughout, stirring occasionally. May be placed in a medium-sized saucepan and heated, on medium low until hot throughout, stirring occasionally. At serving time garnish with red bell pepper (optional).

Posted in - Poultry

Fine Cooking Fridays: Apricot and Citrus Glazed Cornish Hens

Posted on by Northerly Nosh

Apricot and Citrus Glazed Cornish Hens

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Servings 4

2 Cornish game hens, (40 ounces or 2-3 pounds) or one 3 pound whole chicken (cut in half)
6 tablespoons apricot preserves, (divided use)
1/4 teaspoon garlic, minced
1 teaspoon shallot, minced (or green onion whites)
1/4 cup lemon juice
1/3 cup orange juice, fresh
1 teaspoon orange zest
3/4 teaspoon thyme, fresh, minced or 1 teaspoon dried thyme
salt and pepper
1/2 cup dry white wine
1 tablespoon white wine vinegar

Prep Day: Heat 2/3 of the preserves with the garlic, shallot and lemon and orange juices until combined. Add the orange zest, thyme, and salt and pepper to taste.

Pour marinade over the poultry in a 9″ x 13″ glass baking dish.

Bake the hens at 350° for 40-45 minutes until the internal temperature reaches 150°. (Cornish hens may take a little longer). Baste frequently. Remove the hens and deglaze the pan with the white wine and vinegar. Transfer the mixture to a small saucepan. Add 2 more tablespoons of the preserves. Reduce over medium-high heat until it reaches a syrupy consistency. Remove from the heat and let cool. Place the hens in the packaging and glaze with the cooled sauce. Cover, label and freeze.

Serve Day: For a single Cornish hen (or chicken). Thaw in the refrigerator overnight. Microwave using medium power for 5 to 6 minutes or until hot throughout.