Posted in Meal Swap Recipes

Side Dish ‘n’ Saturdays: Scalloped Potatoes

Posted on by Northerly Nosh

Scalloped Potatoes

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6 servings. Recipe may be doubled.

1 tablespoon oil
1 clove garlic, split
4 large potatoes, grated
2 cups milk
2 teaspoons salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1/4 teaspoon nutmeg
1 cup sharp cheddar cheese, grated

Prep Day: Pour oil into a 2 quart baking dish and rub oil around dish with garlic. Combine remaining ingredients and pour into the baking dish.

Bake at 325 degrees for 1 hour and 30 minutes. Serve or freeze.

Serve Day: Thaw in refrigerator overnight, or all day. Bake at 350 degrees for 35 minutes, or microwave until hot.

Posted in - Poultry, Meal Swap Recipes

Frugal Fridays: Chili Lime Chicken Drumsticks

Posted on by Northerly Nosh

Chili Lime Chicken Drumsticks

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Serves 8

13-14 chicken drumsticks – $6.99
Salt and pepper – $.04
4 tablespoons unsalted butter, melted and cooled – $.37
1/4 cup fresh lime juice – $.46
1 tablespoon chili powder – $.70
1 clove garlic, chopped – $.10
1 teaspoon sugar – $.01

Total Cost – $8.67
Cost Per Serving – $1.08

Prep Day: Rinse drumsticks, pat dry and season with salt and pepper. Mix remaining ingredients. Pour over drumsticks; turn them to coat in a freezer bag and freeze.

Serving Day: Thaw. Preheat oven to 400°F. Place chicken in a flat layer in 2 large baking pans. Cover with foil; bake 15 minutes. Remove foil, turn drumsticks; bake until cooked through, 35 minutes, basting often with pan juices. Let rest for 10 minutes, then serve hot; or let cool, cover and refrigerate to serve cold.

Posted in Dessert, Meal Swap Recipes

Tasty Treat Thursdays: Flourless Chocolate Cake

Posted on by Northerly Nosh

Flourless Chocolate Cake

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4 oz fine-quality bittersweet chocolate (not unsweetened)
1 stick (½ cup) unsalted butter
¾ cup sugar
3 large eggs
½ cup unsweetened cocoa powder plus extra for sprinkling
Whipped cream and berries (optional)

Prep Day: Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom of pan with a round of wax paper; butter paper.

Chop chocolate into small pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt chocolate with butter, stirring until smooth. Remove from heat; add sugar, and whisk. Add eggs and whisk again.

Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven for 25 minutes, or until top has formed a thin crust. Be careful not to overbake. Cool cake in pan on a rack for 5 minutes. Turn out onto a plate, then invert onto a serving plate.

If desired, dust cake with additional cocoa powder and serve with sorbet. Another option: Decorate with whipped cream and berries of your choice. Or serve with whipped cream flavored with a dash of vanilla extract.

Note: Once it has cooled completely, the cake will keep in an airtight container for a week. You can also freeze it, sealed in freezer-quality plastic wrap, for up to two months.

Serve Day: Simply defrost overnight in the fridge and serve at room temperature.