– Poultry – Page 15 – Northerly Nosh

What’s for Dinner?! – Chicken Cacciatore

Posted on May 11, 2014May 5, 2014 by Northerly Nosh

Chicken Cacciatore

3 boneless, skinless, chicken breasts
1 – 26 oz jar of spaghetti sauce
1 zucchini, chopped
1 sweet peppers, chopped
1/2 onion, chopped
1 carrot, chopped
Spaghetti noodles
Salt & Pepper, if needed

Prep Day: Chop all your veggies. You can layer the ingredients in a foil pan, seal and pop in the freezer.

Serve Day: Thaw overnight in the refrigerator. Cook at 350 degrees for 50-60 minutes or until chicken is cooked thoroughly. Serve over cooked spaghetti noodles and sprinkle with salt & pepper if desired.

- 2014 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: April ’14 Recipes for Friday’s Group

Posted on April 24, 2014April 24, 2014 by Northerly Nosh

April ’14 Menu for Friday’s Group

SEAFOOD/FISH

Lindsay – Bacon Wrapped Salmon with Maple Mustard Sauce

16oz. Salmon steak (cut into 2 fillets)
Salt
6 strips of bacon
3T. Grade B maple syrup
1T. Whole grain mustard
1/2 of a lemon, zested

Prep Day: Remove skin from fillet. Sprinkle salt on both sides. Tightly wrap each fillet with 3 strips of bacon. Insert toothpicks from both sides to secure bacon in place.

For Glaze: Stir maple syrup, mustard, lemon zest together.

Serve Day: Thaw. Heat your grill until hot or broiler. Place on grill or broiler pan. If using broiler place under broiler flame. Leave till bacon is crisp. Drizzle the glaze on top and then flip over. Baste the other side with glaze. Continue grilling/broiling until your thermometer reads 135F.

PORK
Kari – Boneless Ribs Country Style

2-3 lbs boneless pork country-style ribs
1/2 large onioin, chopped
3 cloves garlic, minced
1/4 cup brown sugar
1/2 cup apple sauce
1 1/2 cups barbecue sauce salt and pepper

Prep Day Directions: Lightly salt and pepper pork and place in freezer safe bag. Mix together all other ingredients. Add all to the bag . Label and freeze.

Serve Day Directions:To cook, thaw freezer bag, then add to slow cooker. Cook on low for 5-6 hours.

Gretchen Pineapple Pork Chops

4 center cut pork chops  1/4 Cup soy sauce  1/4 Cup maple syrup  1 Tablespoon sesame seeds  1 Tablespoon sesame oil  Coarse sea salt and pepper to taste Sauce  1/4 Cup maple syrup  1/4 Cup balsamic vinegar  Pineapple, cut into small chunks

Prep Day Directions: Prop open a one gallon freezer bag. Add soy sauce, maple syrup, sesame seeds, and sesame oil to the freezer bag. Mix the marinade together by working the outside of the freezer bag with your hand. Salt and pepper the pork chops. Add the pork chops to the bag, and turn to coat. Squeeze excess air out of the bag, seal, and label the bag with a Sharpie. Lie bag flat in freezer. Freeze.

Measure and mix sauce ingredients in a ziplock bag and freeze.

Serve Day Directions: Thaw. Heat grill to Medium Hot. Place the marinated pork chops on the grill once it has preheated. You can discard the rest of the marinade. Grill the pork chops until done, around 6 minutes per side. While the pork chops are grilling, add maple syrup, balsamic vinegar, and fresh pineapple to a medium saucepan. Cook over medium heat for 5-6 minutes, until pineapple starts to break down and create its own syrup goodness! Serve the pork chops hot with pineapple on top.

BEEF
Meghan – Wasabied Steak

1 lbs. strop steak
1/2 tsp. Minced ginger
1/2 tsp garlic powder
1/2 tsp. ground pepper
8 oz egg noodles
4 tsp. olive oil sprinkle
garlic powder sprinkle
minced ginger
4 tsp. rice vinegar
2 tsp. wasabi powder
2 Tbsp water
2 Tbsp soy sauce
1 tsp white sesame seeds
1 tsp black sesame seeds

Prep Day Directions: sprinkle ginger, garlic and pepper on steak. freeze.

Note: I used ground ginger.

Serve Day Directions: Thaw steak. Bring water to a boil for noodles (I have also done it with rice). cook steak over medium-high heat until done way you like ( I recommend med. rare, 4-5 min/side, depending on thickness). remove from pan and let rest while cook noodles/rice according to pkg. directions Drain then toss with olive oil, and sprinkle of garlic and ginger. Add the rice vinegar to coat. Mix the wasabi powder with water, stir to blend then mix with soy sauce and sesame seeds. Slice steak into bite size pieces and add to the noodles. Drizzle with the wasabi-soy mix and toss again to combine and blend *be careful with the rice vinegar if you make rice. Not sure what the equivalent amount of rice is for 8oz of noodles. Not good to go over-board on the vinegar.

Vanessa – Hobo Dinners

NOTES: Lindsay’s recipe vote will come after she gets back from vacation.

Our next swap is 5/16 at 11:30am out front Vanessa’s house. There are 4 of us swapping.

Please submit May recipes to the blog on the Monday before swap.

May Swap Categories
Seafood/Fish – Gretchen
Meatless or Your Choice – Kari
Beef – Vanessa
Poultry – Meghan

We will break for June – August.

- 2014 Swap Recipes, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: Wednesday Group’s April ’14 Recipes

Posted on April 10, 2014April 24, 2014 by Northerly Nosh

Wed. Meal Swap April ’14 Menu

Recipes serve 6 unless otherwise specified.

Choice:

Kirsten – Baked Hot Ham & Swiss Sandwiches

1/2 cup butter, softened
1/4 c dijon mustard
1/4 c honey mustard
2 tbsp chopped green onions
1/2 tsp poppy seeds
1/4 tsp curry powder
10 rolls (kaiser dinner rolls)
10 slices swiss cheese
20 slices deli honey ham

Prep Day Directions: In a bowl, combine butter, mustards, onions, poppy seeds and curry powder. Spread over cut sides of rolls. Place slices of ham and cheese on each roll. Wrap individually in foil. Bag in freezer ziplocks.

Serve Day Directions: Bake frozen at 350 (leave in foil) for 15-20 minutes or until heated through and cheese is melted.

Brittany – Honey Orange Tilapia

4 tilapia filets
2 tbsp balsamic
1 tbsp honey
2 naval oranges segments
sprinkle of olive oil

Prep Day Directions: wrap all the above ingredients into tinfoil and seal inside freezer bag.

Serve Day Directions: Thaw and Preheat oven to 375 degrees. Place the packet on cookie sheet and bake for 15-20 minutes until the fish is opaque and flakes easily with a fork.

North American/European:

Nicole – Vodka Shrimp

1/4 cup butter -gave a
1/2 cup butter
3 cloves garlic, chopped-used garlic paste
1 pounds medium shrimp – peeled and de-veined
1/4 cup vodka -gave
3/4 cup vodka
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon chili powder
4 tablespoons chopped fresh cilantro
1 tablespoon used cilantro paste, more optional
1 lime, cut into wedges- gave whole

Prep Day Directions: Add all of ingredients except shrimp in quart bag. Bag vodka in a small bag and other ingredients in another small bag. Butter and lime do not need separate bags.

Serve Day Directions: Melt the butter in a large skillet over medium heat. Add shrimp with garlic and seasonings/lime juice; cook until they start to turn pink, about 3 minutes. Pour in the vodka. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimp on a plate and garnish with cilantro. Serve with lime wedge. Serve over rice or pasta.

Ashley – Brown Sugar Glazed Pork Chops

Recipe to Come….

Italian/Mediterranean:

Kellie – Chicken Black Bean Artichoke Pesto Pizza

Knorr dry pasta sauce mix
1 Pillsbury pizza crust (15 X 10)
2 cups of chicken (rotisserie)
1/2 cup black beans
1/3 jar artichoke hearts
8oz Mozz cheese

Prep Day Directions:Shred chicken off bone. Rinse black beans. add chicken and black beans and artichoke hearts to bag. Make pesto sauce and bag once cooled. Label all and freeze.

Serve Day Directions: Thaw. Bake pizza crust according to directions. Spread pesto, then black bean, chicken and artichoke mixture and top with cheese.

Kendra – Calzones

Pizza Dough
2 cups (8 ounces) shredded mozzarella
4 ounces salami, cut into thin strips
1/2 cup ricotta cheese
1/4 cup minced fresh basil
2 Italian plum tomatoes, chopped
Freshly ground pepper
1 egg, slightly beaten

Prep Day Directions: Thaw calzones the morning of cooking.

Serve Day Directions: Place calzones on greased cookie sheets Brush with egg Bake until golden brown, about 25 minutes. Serve with marinara.

Asian/Indian:

Emily – out

Erin – Thai Vegetables with Shrimp

Serving Size: 6 (recipe makes 2 meals)

2 (15-ounce) cans coconut milk
1/2 cup chicken broth
2 Tablespoons fish sauce
2 teaspoons red curry paste
1 teaspoon honey
2 bags frozen stir fry vegetables
2 lbs. frozen cooked shrimp (tails-off)
rice (you provide)

Prep Day Directions: Combine coconut milk, broth, fish sauce, curry paste, and honey in a bowl. Mix well. Put into gallon size freezer bag: 1 lb. shrimp, 1 bag veggies, and 2 cups coconut curry sauce.

Serve Day Directions: Heat on stovetop over medium heat until desired temperature. Serve over rice

Southwestern/Latin American:

Bridget – Zanzibar Chicken

1 cup onions
1T garlic
4 chicken breasts
1t ginger
1/2t cumin
1/2t tarragon
1 can coconut milk
1 can tomato paste
1T lemon juice
Salt and pepper

Prep Day: Sauté onions add all other ingredients and freeze.

Serving Day: Thaw Bake 350 for 30 mins or until chicken is cooked. Add cilantro and serve.

Jenica – Chicken Avocado Burgers

Serves 4

1 pound ground chicken
1 large ripe avocado – cut into chunks ½ cup panko crumbs or other bread crumbs
1 chopped clove of garlic
salt and pepper to taste

Prep Day Directions: Toss the chunks of avocado, breading and garlic together. Blend mixture into ground chicken being careful not to mush the avocado. Form into 4-5 patties and grill until done (temp of 165).

Serve Day Directions: thaw, flatten and enjoy!

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