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 - Pork, Breakfast, Uncategorized

Breakfast Mini Baguettes 

Posted on by Northerly Nosh

I think I may found my new favorite thing to serve at any brunch I host or cater. Simple, easy to accommodate dietary needs, and super tast! 



Breakfast Mini Baguettes 

Serves 4

4 frozen mini baguettes, thawed (I use Rhodes brand)

4 eggs

2 tablespoons cream

8 strips bacon, cooked and chopped

¼ cup finely shredded Italian cheeses

2 green onions, sliced

salt and pepper to taste

extra cheese to sprinkle on top

Cut top off baguettes and pull out bread to make a deep hallowed depression in each one.

Mix all ingredients except extra cheese and pour equally into each of the 4 baguettes. Once filled with the egg mixture put back two or three big chunks of the bread into each of the baguettes to soak up some of egg mixture. Cover and let them sit in the fridge overnight. 

Next day bake at 350°F 20-25 minutes. Remove from oven and sprinkle more cheese on top of hot baguettes. Serve warm

Posted in - Lamb, Uncategorized

Tots and Lamb Shawarma 

Posted on by Northerly Nosh

Minnesotans love their Tots. They aren’t just for Hot Dish anymore!!!! Enjoy this new recipe I have fallen in love with.

Tots & Lamb Shawarma 


Source of photo & recipe: Idaho Potatoes 

Potato Tots (processed or homemade )

Lamb Ingredients:

4 pounds boneless leg of lamb

1-¼ tablespoons cumin

1-¼ tablespoons coriander

1-¼ tablespoons garlic powder

¾ tablespoon paprika

1-¼ teaspoons turmeric powder

¾ teaspoon ground cloves

¾ teaspoon black pepper

¾ teaspoon cinnamon

salt, to taste

Cucumber Tomato Salad:

1 cucumber, chopped

1 tomato, chopped

⅓ cup parsley, chopped

1 tablespoon olive oil

1 teaspoon lemon juice

Zhoug:

1 cup coriander

1 cup parsley, roughly chopped

3 jalapeños, seeded and roughly chopped

½ teaspoon cumin

¼ teaspoon ground cardamom

½ ½ teaspoon sugar

2 garlic cloves, crushed

3 tablespoons olive oil

Garnishes:

feta cheese

tahini

parsley

For the lamb: Combine spices. Butterfly the leg of lamb, and generously coat with spice rub. Grill over mesquite charcoal, turning frequently, until the meat thermometer reading reaches 140°F at the thickest part. Let rest 10 minutes, then carve into thin slices.

For the cucumber tomato salad: combine all ingredients.

For the zhoug: combine all ingredients.

For the tots: Once toppings are prepared, fry or bake the potato tots according to package directions.

To serve, pile them high and top them with the lamb, salad and zhoug. Garnish with feta, tahini and parsley.

Posted in Breakfast, Uncategorized

Inside Out Cinnamon Roll Cups

Posted on by Northerly Nosh

Love these sweet breakfast treats. Makes my family’s Saturday a little brighter! 

Inside Out Cinnamon Roll Cups

Yields: 5 

2/3 of an 8-ounce block of cream cheese, softened

2/3 cup powdered sugar

1 teaspoon pure vanilla extract

1 (17.5-ounce) can of jumbo refrigerated cinnamon rolls (5-count)

Preheat oven to 350°F. Grease a 6-cup muffin pan with butter (or spray with nonstick cooking spray).

Using an electric mixer, beat cream cheese until smooth. Slowly blend in powdered sugar and vanilla, then beat until smooth and well-combined. Set aside.

Open can of cinnamon rolls and remove one. Tear off a strip of cinnamon roll long enough to fit the circumference of the muffin cup with a little bit of overlap. Fit the intact center of the cinnamon roll into the bottom of the muffin cup, gently pressing down. Press the cinnamon roll strip inside the top of the cinnamon roll cup so that it’s sitting on top of the cinnamon roll base. 

Gently press the seams together to seal and pinch the ends of the strip together to form a “cup.” Repeat with the remaining four cinnamon rolls.

Evenly divide the cream cheese mixture between the five cinnamon roll cups (about 1 1/2 tablespoon per cup). 

Bake for 18 to 20 minutes or until light golden brown. 

Let cool in pan for 2 minutes, and then carefully use a thin knife to gently lift out each cinnamon roll. 

Drizzle with icing from the packet that came in the can of cinnamon rolls. 

Serve immediately 

Note : Be careful, as cream cheese filling will be hot!