Just the right amount of heat...

Grilled Cod with Peach and Hot Pepper Salsa

By The Gourmet Farm Girl



1 ½ - 2 pounds Cod fillets
½ of a green pepper
½ of a red pepper
½ of a yellow pepper
1 small habanero pepper or cayenne pepper
2 ripe peaches or nectarines
2-3 tablespoons chopped red onion
Juice of one lime
1 teaspoon chili powder
Salt and pepper to taste

Lay out peppers and fruit so they are at room temperature; you do not want a cold salsa on your fillets

Chop all the peppers into small pieces; peel and cut peaches into small pieces; mix together with the chopped red onion; squeeze the lime juice over the salsa and gently stir in the chili powder salt and pepper; set aside

Rinse cod fillets with cold water; salt and pepper and drizzle with extra virgin olive oil

Grill for 4-5 minutes on each side at 400-425 degrees till opaque and flakey.

Remove and plate; spoon the salsa over the fillets along with some of the juice and serve immediately…

ENJOY!

This recipe serves 2-3 double or triple if serving more

 

The Fruits of Labor...

All in a moment...

Yes...that is a Bee!

This is Mother Nature at Her Best!

Remember to Thank Your Maker...

Photos by The Gourmet Farm Girl 

Good Night...

I picked wild flowers this evening...perfect end to the day.

The Gourmet Farm Girl

The Sun has Finished this day as well...

                                   Good Night...and may God Bless!

Hors’ devours...



Antipasto Skewers

The Gourmet Farm Girl



1 lb sausage link (I use chicken sausage) or 12-14 large uncooked jumbo shrimp (or both)
1 12 ounce jars artichokes hearts
12-14 count small tomatoes (or sundried tomatoes will work)
12-14 fresh basil leaves
12-14 wooden skewers

Cook sausage according to package directions; cool and cut into chunks; reserve the skillet with some of the fat that cooks out of the sausage to sauté tomatoes

Boil shrimp till cooked through; 5-7 minutes; cool and peel; place the tomatoes in the skillet and sauté till the skins start to soften; do not overcook, the tomatoes should still have some firmness; skip this step if using sundried tomatoes 

Place 1 large basil leaf on a skewer followed by a tomato, artichoke heart and shrimp or piece of sausage. Repeat for all remaining skewers.

Makes 12-14 servings

 ENJOY!

1 Year Anniversary

 My husband and I were married this day one year ago...

The yard was in full bloom and our family and friends witnessed our vows at our home June 27 2009.

  

The yard is just as beautiful this day as it was then...

 

 

Love is patient, love is kind, and is not jealous, love does not brag and is not a arrogant, does not seek its own, is not easily provoked, does not take into account a wrong suffered, does not rejoice in unrighteousness,

 

 but rejoices with the truth, bears all things, believes all things, hopes all things, endures all things. Love never fails.

1 Corinthians 13: verses 4 thru 8  

  

Have a Blessed Evening...

Ahhh...Summer time!

Sangria Style Raspberry Sun Tea

by The Gourmet Farm Girl

This is a very refreshing summer time drink. Great when entertaining family and friends…I hope you ENJOY!

1 Gallon glass container
8 raspberry flavor tea bags
2 red tea bags
10-12 sprigs of fresh mint
¼ cup sugar
1 pint fresh raspberries
1 pint fresh blackberries
1 lemon (sliced)

2 cups raspberry vodka

Add cold water to a 1 gallon glass jug and place the tea bags, sugar and half of the mint leaves to the container and brew in the sunlight for 5-6 hours; while tea is brewing place the berries in freezer to freeze

Remove teabags and mint; place in the refrigerator and chill

When ready to serve; add the frozen berries, vodka, and half of the lemon (sliced) and a few more sprigs of fresh mint

Adjust the sweetness by placing sugar bowl or Splenda pkt’s on serving tray along with the other half of the lemon slices and fresh mint.  You can adjust the vodka too, or leave out it is still very tasty and  refreshing!

CHEERS!

Serves 6-8      

Yummm...

Barbeque Chicken Sliders

The Gourmet Farm Girl

I originally posted this recipe back in January of this year. I thought with the upcoming 4th of July holiday this might be a good time to share this recipe again.

Recipe can be started a day ahead

2 chickens 4-5 lbs each cleaned and patted dry
2 Tablespoons smoked paprika
1 Tablespoon chili powder
Salt and pepper to taste
2 packages of 12 baked dinner rolls

Rub the paprika and chili powder over chickens; salt and pepper each chicken; place in roasting pan with 2 cups of chicken broth and 1 cup of water

Cover and bake in a 350 degree oven for 1 ½-2 hours or until internal temperature reaches175-180 degrees and juices run clear

Let cool till able to handle and tear into pieces; place chicken pieces in refrigerator (store in gallon size plastic bag) Pour the broth through a strainer and keep for chicken noodle soup or freeze for later use.

The next day or later the same day…

Remove all the meat from the bones and place into 2 quart pan

Tip; Reserve 2 cups of meat for chicken noodle soup. Will keep for another day in the refrigerator or freeze till ready to use.

Pour your favorite barbeque sauce, over the meat and stir with a fork till the meat begins to shred; heat through 5-7 minutes.

Slice dinner roles and butter top and bottom; place on cookie sheet (butter side up) and broil till golden brown 1-2 minutes

Fill each bun to make a slider size sandwich and stack on a large plate

Makes 24 sliders

Garnish suggestions; coleslaw, fresh sliced avocado, sweet pickles, fresh sliced cucumbers, pepper jack cheese and extra barbeque sauce.

ENJOY!

Country Supper...



Ham Loaf

The Gourmet Farm Girl



2 lb's ham loaf mixture (mixture of beef and pork)

2 eggs

1/2 cup milk

1 t dried mustard

3/4 cup bread crumbs (I use Panko)

1/4 cup chopped onions

1/2 cup chopped celery

pinch of salt and pepper

Mix all together and form into a loaf pan; Bake at 350 for 50-60 minutes

Alterations: add a sprig of fresh Rosemary before baking; add pinapple slices on top along with 2-3 tablespoons of the juice 

Serves 6-8

Sauteed Tomatoes
The Gourmet Farm Girl

1-2 pints of Grape Tomatoes

2-3 Tablespoons extra virgin olive oil

pinch of salt-pepper

In a large skillet over medium heat add the extra virgin olive oil and heat for a minute; add the grape tomatoes salt and pepper and saute till the tomatoes start to tender 2-3 minutes; do not over cook them they will become soggy. The sweet flavor of the tomatoes really comes out...

Alterations: Add chopped parsley or basil while cooking (fresh or dried) or green onions

Add feta cheese before serving

Great way to use cherry tomatoes from the garden.

ENJOY!

Farm Life and Women Power...

I'm not sure who the young woman is on the tractor. This photo was in my grandmother’s photo album so I thought I would share it.

 She sure looks determined…do you think she was making a statement or actually working the ground, or both?

This photo is my grandmother as a young women driving the team of horses...I think she was making a statement and driving the team!

The two boys on the wagon are her brother’s...wonder what they were thinking?

(Photos from: The Gourmet Farm Girl personal collection)

Good Night...

First Evening of Summer...

Beginning of Summer 2010

Photo taken at Home Sweet Home Now by The Gourmet Farm Girl 

Make your own Sausage...

Fresh Pork with Herbs and Spices
By The Gourmet Farm Girl

1 pound fresh ground pork

1 teaspoon salt

1 teaspoon cracked black pepper

1 Tablespoon minced fresh basil                                              

1 Tablespoon minced fresh sage

1 tablespoons minced fresh flat leaf parsley

1 Tablespoon minced chives

1 teaspoon garlic powder

Mix all the above in a medium size bowl; cover and refrigerate for several hours or overnight to flavor up. Shape into 4-5 individual patties; spray with cooking oil a medium size skillet (or a seasoned cast iron works well) over medium heat cook patties 4-5 minutes on each side till cooked through.

If using dried herbs; cut in half or less it depends on how much flavor you desire.

Makes 4-5 servings: Double or triple is serving more

ENJOY!

Good Morning...

Ask and it will be given to you; seek and you will find: knock and the door will be opened to you. For everyone who asks receives.  

Matthew 7 verses 7 &8

Have a blessed day ...ENJOY!

Photo taken at Home Sweet Home Now by the Gourmet Farm Girl; Father's Day, June 2010   

Light Summer Dinner...



Cod Fillets with Cucumber Avacado

 and Tomato Puree

The Gourmet Farm Girl

2-4 Cod Fillets

1-2 teaspoons Old Bay Seasoning

2-4 Tablespoons butter

salt to taste

Cucumber, Avocado and Tomato Puree

The Gourmet Farm Girl

1 medium tomato

1 avocado

1 small jalapeño

3 tablespoons of chopped cucumber                               

1 T fresh or 2 T dried parsley

¼ t salt

¼ t cracked pepper

¼ t garlic powder

Chop tomato, avocado, jalapeno and cucumber place in food processor. Add the salt, pepper, garlic and parsley. Puree till semi-smooth. You will want a few chunks in this sauce.

Set aside

Place Cod Fillets in a heavy oven proof skillet and sprinkle with Old Bay Seasoning and salt

Place a tablespoon of butter on top of each fillet and bake at 400 degrees for 12-15 minutes or till fish is flakey; finish under broiler for 2-3 minutes longer till butter turns golden on top of fillets

Serve the puree on top of fish or on the side as a dip

Serves 4 -5 people depending on size of fillets

ENJOY!

Warm Spring Nights...

My fresh cut bouquets ...wonderful end to the day!
(I picked a few sprigs of first season Lavender)

 

Lavender is in Bloom...God Bless and Good-Night!

from The Gourmet Farm Girl

Farm Garden Memories...

Wilted Lettuce

The Gourmet Farm Girl

This dish was a regular item at the dinner table during the Spring and early Summer on the farm. We always had an abundance of lettuce and of course you will need abundance when it comes to this recipe. I have not changed this recipe much at all…my mom had it perfected. It is also a great way to use leftover boiled potatoes or bacon from breakfast.

14-16 ounces of fresh garden lettuce

2-3 strips smoked or peppered bacon cut into bit size pieces)

2-3 green onions chopped (red and green both work well)

1 oz sugar (2 Tablespoons)

1/3 cup cider vinegar

1 medium boiled potato with skin on cut into pieces

Wash and trim lettuce; place in a LARGE bowl and top with green onions and chopped potatoes, set aside. Mix sugar and vinegar together in small bowl, set aside; In a medium size sauté skillet over low to medium heat cook bacon pieces till crisp; pour bacon and grease over lettuce; return pan to medium to medium high heat and deglaze pan with the sugar vinegar mix till all the bacon pieces come loose and mix with liquid; pour over lettuce and toss gently till the lettuce is coated and starts to wilt.

Serve immediately…it just keeps wilting and getting better…ENJOY!

Believe it or not this serves about 2-4 people…double if serving more.

Great way to use the abundance God has provided!

Barn Photo from The Gourmet farm Girls Personal Collection

A Meal for Dad...

Strip Steak with Grilled Portabella Mushrooms and Blue Cheese Sauce

The Gourmet Farm Girl

This weekend is Father's Day...let's not forget our men!

This is one one of my hubby's favorites!

2-4 strip steaks (or rib steaks)
8 oz quality blue cheese
1-2 Tablespoons milk or cream
2-4 large portabella mushrooms
Extra virgin olive oil
1-Tablespoon Soft Butter
House seasoning blend or any steak seasoning
(see right side bar on home page for recipe)

Drizzle each steak with olive oil and sprinkle with seasoning

If meat is cold let sit at room temp for 15-20 minutes before grilling

Grill steaks with oil and seasoned side down to form grill marks; grill for 4-5 minutes on each side for a medium  rare steak; remove from heat and tent with foil; let rest at least 5 minutes before serving. 

Grilled Portabella’s

The Gourmet Farm Girl

Clean mushrooms with a dry paper towel, take out stems and some of the gills from under side

(do not wash with water, extra moisture is not needed)

Spread butter on top of each mushroom and place on grill buttered side down

Grill for 8-10 minutes till just soft and tender; do not over cook

Blue Cheese Sauce

The Gourmet farm Girl

Melt the blue cheese with milk or cream in a small sauce pan just till creamy leaving some chunks; set aside, add more chunks of cheese if needed before serving and a pinch cayenne pepper

Slice the steak and mushrooms into thin strips and layer on plate

Pour blue cheese sauce over the top

Serve with dad's favorite vegetable and baked potato

ENJOY!

Sunday Morning...

My Garden of Prayer

My garden beauties my yard

and adds fragrance to the air...

But  it is also MY CATHERDAL, and MY QUITE PLACE OF PRAYER...

So little do we realize that "THE GLORY and THE POWER"

Of HE who made the UNIVERSE lies hidden in a flower.

Helen Steiner Rice

Have a wonderful Sunday!

The Gourmet Farm Girl

How does your Garden Grow?

Welcome to my Backyard!

   

Thanks for stopping by...

The Gourmet Farm Girl