Category: Types of Foods

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 - 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.

Posted in - Poultry, Budget Friendly

Money Saving Mondays: Asian Marinated Baked Chicken

Posted on by Northerly Nosh

Asian Marinated Baked Chicken

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Serves 6

1/2 cup soy sauce – $1.51
1/4 cup packed dark brown sugar – $.11
3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece) – $.99
1 tablespoon finely chopped garlic (from about 5 medium cloves) – $.50
2 teaspoons toasted sesame oil – $.17
1 teaspoon freshly ground black pepper – $.01
3 pounds bone-in, skin-on chicken thighs, drumsticks, or breasts, or a combination of all three – $8.49

Total Cost – $11.78
Cost Per Serving – $1.96

Prep Day: Place everything in a bowl expect chicken and whisk. Place chicken in gallon freezer bag. Pour marinade over chicken in bag. Squish around and freeze.

Serve Day: Thaw. Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish. Meanwhile, heat the oven to 475°F and arrange a rack in the middle. Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 40 minutes. Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Serve with the sauce on the side.