Garden Goodness...



Rosemary Chicken Skewers

by The Gourmet Farm Girl

4 Stems of Rosemary
4 boneless skinless chicken breasts
3-4 medium size sweet peppers
1 medium sweet onion
1 lemon
Salt and Cracked black pepper to taste

Wash and remove the lowers leaves from the stems of rosemary; set aside

Cut and quarter peppers and onions into medium size pieces; set aside

Place chicken breasts in a large Ziploc bag and pound out with a meat tenderizer on each side; remove and cut into kabob size pieces.

Skewer the onion, chicken and peppers onto the wood stem of the rosemary alternating between them.

Place on a large plate; squeeze the juice of the lemon over the skewers; drizzle with extra virgin olive oil or Rosemary Infused oil (see page for Infused Oil Instruction) salt and pepper to taste

Grill for 8-10 minutes; turning several times over 375-400 degrees till meat is cooked through

Garnish with some of the extra rosemary leaves

Serve over Rice with a side salad and ENJOY!

Serves 3-4
Double if serving more

The Garden in the Morning...

Spent the morning watering the last of the summer veggies and enjoying the

 beauty of a sunny day.

Picked some flowers for the kitchen table...

Cut some rosemary for my chicken recipe I will be fixing  for tonight's supper...

I will be sharing the recipe (if it's a good one) 

 

The whole garden and backyard was smiling today!

ENJOY your day!

The Gourmet Farm Girl

Remembering...

This is an old picture of the Church and School where my Grandpa attended as did many of my ancestors. It was the foundation of the community. This German Methodist Church hosted community meetings, social gatherings and funeral services.

These structures stood empty for many years before being destroyed. My best childhood friend and I played in them and often sat and pondered over what it must have been like all those years ago in that little one room school.

They are now long gone but the cemetery in which most of my ancestors are buried sits behind where these significant structures once stood, and is reminder of what was and who we are because of it.

 

We cannot go beyond GOD's reach or beyond HIS love and care, For we are all a PART of GOD and GOD is EVERYWHERE

Helen Steiner Rice

 

Have a Blessed Day...

from The Gourmet Farm Girl

 

 

 

 

 

photos taken by/ or owned and are personal collections of the Gourmet Farm Girl

With Labor Day week-end fast approaching I thought I would share my BBQ Rub and Rib recipe with you!

If you are local to the Columbus Ohio area; contact me as to where you can purchase my seasonings or how to order locally without shipping costs.   

gourmetfarmgirl@yahoo.com

The Gourmet Farm Girl's BBQ Ribs

Heat oven to 300 degrees

4 Slabs of Baby Back Pork Ribs (average of 3-4 lbs each)


Sprinkle each side of rib slabs with The Gourmet Farm Girl BBQ rub; place ribs in large pan; cover with foil and let ribs slow cook for 3-3 ½ hours or till just starting to tender and pull apart.

Let rest for 15-20 minutes covered; remove and slice into 2-3 ribs per piece.

Heat grill to 400 degrees; brush on your favorite barbeque sauce and grill for 2-3 minutes on each side or serve ribs with just the rub seasoning and warm bbq sauce for dipping

Serves 8-10

This handmade BBQ Rub has a nice smoky flavor that is natural; no fillers or additives.  

ENJOY!

Simple Pleasures...

Welcome to my Kitchen...

Have a Beautiful Friday!

Photos taken by The Gourmet Farm Girl 

Good Night...and may God Bless all of you...

from The Gourmet Farm Girl

Farm Girl Stuffed Peppers

by The Gourmet Farm Girl

12 small sweet peppers
½ cup ricotta cheese
3 Tablespoons grated Parmesan cheese
2 slices of smoked bacon
½ onion (finely chopped)
1 small chili pepper (finely chopped)
1 small jalapeño pepper (finely chopped)

Wash and stem peppers removing seeds; mix in a small bowl the ricotta, parmesan, chopped chili and jalapeno peppers; set aside

Fry bacon till crispy remove and drain on a paper towel; chop into small pieces when cooled.

Sauté the onions in the bacon grease till tender; pour into the cheese mixture along with the bacon bits and stir together.

Using a small dessert spoon stuff each pepper with the cheese and bacon mixture.

Bake at 350 for 15-18 minutes till soft

Serves 2-4

ENJOY!

More canning ideas...

Sweet and Tangy Pepper Sauce

by The Gourmet Farm Girl

12 cups assorted chopped peppers (hot and mild)

2 cups brown sugar
2 cups white sugar
½ cup Balsamic vinegar
1 Tablespoon Nutmeg
1 box fruit pectin (1.75 oz)

Wash and stem peppers leaving some of the seeds; in the large bowl of a food processor rough chop the peppers. Pour the chopped pepper mixture along with its juices into a large pot; add the vinegar and sugars; simmer over a low heat till sugar is melted add the nutmeg and bring up to a boil.

Turn off heat add the fruit pectin; spoon the pepper mixture into hot sterile half pint size jars and process in a water bath according to your canners specifications for relish or sauces. 

Note: discard any leftover juices when finished.

Yields: 12 half pints or 6 pints

ENJOY!

 

Serve over cream cheese with crackers or pita chips, great with any mild cheese and crusty breads

French Onion Soup

By The Gourmet Farm Girl



10-12 medium size Vidalia onions
4 cans 14.5 oz beef broth
2 beef bouillon cubes
½ teaspoon cracked black pepper
2 garlic cloves minced
2 Tablespoons Worcestershire sauce
½ stick butter
2-3 Tablespoons extra virgin olive oil

In a Dutch oven over medium heat sauté the onions and garlic in the butter and olive oil till tender and caramelized; 10-12 minutes

Add the cracked pepper and Worcestershire sauce, stir till heated through 1-2 minutes

Add the broth and bouillon cubes; reduce heat and simmer for 20-30 minutes

Fill 6 ramekins with the soup and top with dried bread cubes or croutons; place on a heavy cookie sheet; lay across the top of each ramekin a slice of Gruyere cheese

Place in oven under the broiler for 3-4 minutes or until the cheese is melted and starts to brown

Serve with extra fresh baked bread for dipping and a side salad

Makes 6 servings

ENJOY

Good Sunday Morning...

This photo was taken by a friend of mine. While living in Japan in 1992 she was exploring Mt Fuji when this image appeared.

Even if there is a scientific explanation, personally I do not care. Even if it’s an illusion within our minds or what our hearts feel is divine, all I know is Jesus did preach that wherever HE may be; that we too will be with HIM.

ENJOY your day...

The Gourmet Farm Girl

Grandma's China...

Do you have a special set of dishes or just a few pieces of china and wondered where you could find more to complete the set or replace broken or chipped items.

http://www.replacementsltd.com/  a great website to explore.

I was able to find information about my Grandmother's china on this site. I typed in the name from the bottom of the plate; Grace China and found the pattern is called Formal Garden era is 1939.

You can also search for collectables, silver and crystal.

ENJOY your week-end!

Grandpa's New 1947 Farmall C Tractor

With the late Summer second cutting of hay I see being bailed, I was reminded of this post from a few months ago...I thought I would share it with you again.

 During WW II tractors were not manufactured in America. The order for this tractor was placed in 1945. My dad recalls as a young boy waiting patiently on this new arrival for almost 2 years.

This is the first tractor I drove. It is still being used on the farm today. It is quite small compared to modern farm equipment, but this little guy still has his role pulling hay wagons.

THE GREAT MAN SHOWS HIS GREATNSS BY THE WAY HE TREATS THE LITTLE MAN

Enjoy your Summer day!

The Gourmet Farm Girl

(Photos are from the personal collection of The Gourmet Farm Girl)

In the Garden at night...

Picking tomatoes...right before dark last evening...

Have a new canned product today...

With a few of the other garden goodies!

I will be sharing as soon as I taste test!

Have a great evening enjoying the cooler air

Rest easy...

The Gourmet Farm Girl

Great Appetizer with a lot of flavor!



Pickled Shrimp (New Orleans Style)

The Gourmet Farm Girl

3 pounds raw large shrimp (shells and tails on)
1 large sweet onion cut into quarters and sliced
1 1/2 teaspoon celery seed
1 cup extra virgin olive oil
¼ cup white wine vinegar
6 garlic cloves thinly sliced
14 bay leaves
1 teaspoon fennel seed
1 1/2 teaspoon mustard seed
2 teaspoons dried chili seeds
1 teaspoon white pepper
1 teaspoon coriander seeds or 2 Tablespoons fresh chopped
2 fresh lemons sliced, plus ½ cup fresh lemon juice

Boil shrimp till orange in color, opaque throughout and shaped like a C. Remove shells; leaving tails on.

Tip: bring 3 quarts of salted water to a boil; add shrimp and turn down heat to simmer and let shrimp steep Shrimp are best when cooked gently. 

Combine all the above except the lemon slices; in a large mixing bowl. Gently toss to coat the shrimp with the mixture. Place the lemon slices on the top and cover. Let marinate in the refrigerator overnight or at least 7-8 hours.

Transfer to a clean glass bowl or large plate before serving and garnish with additional fresh herbs such as sage leaves, coriander or cilantro leaves.

Serves 8-10

ENJOY!

This was one of the recipes I made for the cooking class series I gave at the

 Ohio Herb Education Center 

Next class is October 14, 2010 from 6:30-8:30 pm. 

Fall Harvest with the Gourmet Farm Girl

Infused Oil and Vinegar demo

Homemade Vegetable Soup 

  

An expression of praise to God...

The Doxology

Praise God from whom all blessings flow

Praise Him, all creatures here below 

Praise Him above the Heavenly host

Praise Father, Son and Holy Ghost

Have a blessed Sunday...

The Gourmet Farm Girl


photos taken by the Gourmet Farm Girl in the Smoky Mountains and Cades Cove Tenn. 

The Life of The Gourmet Farm Girl!

It has been a busy few days at the Herb Center... 

Just a picture or two to give you an idea! 

Even took some time to do some canning at home!

Stuffed Pork Loin...Peach Ice-Box Cake...yummmm! 

Just a few of the recipes that I have been cookin up!

I will be sharing soon...

Have a great evening...The Gourmet Farm Girl! 

It's all Herbs...

I have been very busy the past few days getting ready for my classes at the Ohio Herb Education Center in Gahanna...here I'am in action this morning!

Some of my creations!

Check out the link www.facebook.com/CityOfGahanna  for more photos and story.

The Bug at Night...

I captured this photo last evening while taking a break on the porch....amazing what goes on without our knowing...thanks to a flash!

The Gourmet Farm Girl

Filling the Pantry!

Homemade Tomato Juice... 

Spent the day canning tomatoes

Looking good...

Bath time!

Perfect!

The Pantry is getting full...

I will be sharing the recipe as soon as I get it written...ENJOY your evening!

Looks like rain...Good night!

The Gourmet Farm Girl