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 - Seafood/Fish

Fine Cooking Fridays: Salmon Stuffed With Herb Cream Cheese

Posted on by Northerly Nosh

Salmon Stuffed With Herb Cream Cheese

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Servings: 6

6 (4 oz.) Salmon fillet, 1-inch by 1 -inch thick

FILLING
4 ounces cream cheese
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley, chopped
1 tablespoon basil, fresh, chopped, lightly packed
1 tablespoon green onion, chopped (or minced), packed
salt, as needed
black pepper, fresh ground, as needed
1/2 cup butter, unsalted, cut into very thin slices (1 stick cut lengthwise)
12 lemon slices, 1/8-inch thick
parsley, chopped (as needed)

Prep Day: Mix up filling ingredients. Set aside. Rinse the salmon with cold water and pat dry. Place slits in the sides of the salmon fillets. Stuff fillets with equal amounts of filling. Season the fillets lightly with some salt and black pepper. Place in freezer and oven proof container. Place the thin slabs of butter over the salmon, covering the top as best as possible. Top each butter-covered fillet with 2 overlapping lemon slices, pressing into the butter to help adhere. Sprinkle with parsley or whatever herbs you want. Cover with foil then the lid. Label and freeze.

Serve Day: Thaw in the refrigerator the day before preparing. Bake uncovered at 350 for 18-20 minutes or until just done. Do Not Overcook!

Posted in Dessert

Tasty Treat Thursdays: Cherry Ice Cream Cake

Posted on by Northerly Nosh

Cherry Ice Cream Cake

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Serves 12

1 quart chocolate ice cream, slightly softened
1 1/4 cups crushed chocolate wafer cookies (about 24 cookies), divided
1 (17-ounce) can dark pitted cherries, drained and patted dry
1 quart strawberry ice cream, slightly softened
1 quart vanilla ice cream, slightly softened

Spread chocolate ice cream to completely cover the bottom of a 10-inch springform pan. Sprinkle with 1/2 cup crushed cookies. Place cherries evenly over the cookies then cover completely with strawberry ice cream.

Sprinkle 1/2 cup crushed cookies over strawberry ice cream then top with vanilla ice cream, covering completely. Sprinkle remaining crushed cookies over the top, cover, and freeze for 3 to 4 hours, or overnight.

When ready to serve, remove springform and allow cake to stand for 10 minutes before slicing into wedges. Freeze leftovers if any.

Posted in - Poultry, Healthy Eating

Wellness Wednesdays: Chicken Barley Veggie Soup

Posted on by Northerly Nosh

Chicken Barley Veggie Soup

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Makes about a gallon or over 12 servings

8 large chicken legs and thighs (about 4 to 5 lbs chicken parts)
water to cover
3 cups cooked pearl barley
3 large red bell peppers
3 large ribs of celery
3 large onions
3 large cloves of garlic, crushed
1 thick rib of leek
3 large carrots
salt, pepper, and thyme to taste

Prep Day: Skin chicken parts and cover with water and cook until tender.

Skim off any foam when cooking.

Remove chicken to cool and strain broth.

Shred or cut up cooled chicken.

Coarse cube vegetables.

In a very large stock pot, heat some extra virgin olive oil and cook vegetables several minutes to release flavors.

Add the chicken broth, cooked chicken, cooked barley, and seasonings.

Bring to a boil and cook on low simmer; covered until vegetables are tender, about 30 to 40 minutes.

To keep as a soup, make sure there is enough broth since the barley will tend to absorb any liquid. This dish will be more stew like if allowed to be thickened by the barley.

Cool and freeze.

Serve Day: Thaw. Heat through.