Category: Types of Foods

Posted in - Poultry, - Seafood/Fish, Meal Planning

Meal Planning Mondays: Recipes to Try for the Week of 4/8 – 4/14/13

Posted on by Northerly Nosh

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Meal Planning Mondays are an experiment to see what works for my family. I like trying new recipes. I have too many copycat Minneapolis/St. Paul restaurant recipes that are not being utilized. This week I committ to making these recipes… Bachelor Farmer’s Gravlax and Hell’ Kitchen Chicken. These recipes will continue to be made ahead time and frozen.

Bachelor Farmer’s Gravlax

1 (3lbs.) small salmon, filleted, deboned
2/5 cup sugar
3/5 cup kosher salt
2 bunches of dill, roughly chopped

Mix the salt and sugar. In a metal, glass, or enameled container that is long enough to hold a side of salmon, sprinkle 1/3 of the salt and sugar and 1/3 of the dill.

Place one half of the salmon, skin side down, on the bed of dill and seasonings. Sprinkle 1/3 of the dill over the salmon, then another 1/3 of the salt and sugar mixture, applying it more liberally in the thicker part of the fish.

Place the other half of the salmon, skin side up, directly on top of the first half. Sprinkle the remaining 1/3 of dill and 1/3 of the salt and sugar mixture onto the top salmon filet.

Cover with plastic. Rest another container of the same length directly on the top salmon fillet. Weigh with two cans of beans or tomatoes and refrigerate.

Flip the fish upside down, every 12 hours for 48 hours. The gravlax is ready at that time. Thinly slice the salmon, leaving the skin behind.

Hell’s Kitchen Chicken

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Serves 4

1 1/2 Pounds Chicken Breasts
3 Tablespoons Cajun Seasoning
3 Tablespoons Red Pepper Flakes
1/2 Cup All Purpose Flour
2 Tablespoons Extra Virgin Olive Oil
1 Can Diced Tomatoes
1/2 Cup Green Pepper, sliced
1/2 Cup Red Pepper, sliced
1/4 Cup Onion, chopped
4 Garlic Cloves, chopped
1 Handful Mushrooms
1 Package Spaghetti
1 Sprinkling Parmesan Cheese

Prep Day: Pound chicken until 1/2 – 3/4 inch thick. Wrap for freezing. Mix cajun seasoning, red pepper flakes and all purpose flour. Place in a zipper bag for the pantry. Place chopped onions and garlic in a freezer bag. Place in another freezer bag peppers. Place chicken, peppers, and onions/garlic mix bags in a 1 gallon freezer bag. And freeze.

Preheat large frying pan with Olive Oil.

Dredge chicken breasts in seasoning mixture insuring an even coating. Brown chicken breasts 4-5 minutes both sides. Remove chicken breasts.

Put a pot of water on to boil for the pasta. Add Onion and garlic and saute for 3-4 minutes or until lightly browned. Add green and red pepper saute for an additional 3-4 minutes.

Return chicken, add tomato, and mushrooms allow to simmer for 8-10 minutes. Add pasta to water. Drain the pasta when ready, and serve with the chicken on top. Sprinkle some parmesan cheese on for extra flavor!

Posted in - Meatless, Breakfast

Sunday Brunch: Apple French Toast Casserole

Posted on by Northerly Nosh

Apple French Toast Casserole

Serves 8

8 cups cubed raisin bread, stale croissants, or french bread
2 granny smith apples, peeled and chopped
3/4 cup packed brown sugar
8 oz cream cheese
1/4 cup sugar
3/4 cups half and half, divided
2 tsp vanilla, divided
1/2 cup pecans
4 eggs

Pre Day: Place half the bread cubes in a greased 9 X13 dish; top with apples. In a mixing bowl, beat the cream cheese, sugars, 1/4 c half and half, and 1 tsp vanilla until smooth; stir in nuts. Spread over apples. Top with remaining bread cubes. In another mixing bowl, beat the eggs, and remaining half and half, and vanilla; pour over bread. Cover and freeze.

Serve Day: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 for 35-45 minutes or until a knife inserted near the center comes out clean.

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Posted in - Red Meat, Budget Friendly, Meal Swap Recipes

Frugal Fridays: Grilled Skirt Steak

Posted on by Northerly Nosh

Grilled Skirt Steak

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Adapted from Michael Symon’s (The Chew)

Serves 8

1 1/2-2 pound Skirt Steak – $20.97
Salt and Pepper – $.02
1 cup Balsamic Vinegar – $2.15
1/3 cup Brown Sugar – $.14
2 Garlic cloves (smashed) – $.14
2 sprigs of Rosemary – $.52
1 teaspoons Chili Flake – $.35

Total Cost = $24.29
Per Serving Cost = $3.04

Prep Day: Olive Oil Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable freezer bag and pour the marinade into it. Freeze.

Serve Day: Thaw. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.