Turkey, Bacon and Swiss Stuffed Cabbage Rolls

in Tomato Sauce

By The Gourmet Farm Girl

Preheat oven to 350 degrees


For the Rolls:

1 large head cabbage
1 pound ground turkey
3 green onions chopped
½ teaspoon garlic powder
½ teaspoons dried thyme
Splash of white wine
2 tablespoons fresh flat leaf parsley (chopped)
3 strips smoked bacon (fried ahead and chopped)
1 large egg
½ cup Panko bread crumbs
1 cup Baby Swiss cheese (shredded or cut into very small chunks)
plus extra for topping rolls once baked
1 teaspoon salt
½ teaspoon black pepper

For the Sauce:

1 six oz can tomato paste
1 quart tomato juice
2 tablespoons sugar
1 teaspoon salt
2 garlic cloves minced
3 green onions chopped
2-3 tablespoon extra virgin olive oil
Splash of red wine
Pepper to taste

Place the head of cabbage in a large stock pot of boiling water; boil for 3-4 minutes till the outer leaves are tender; remove and let cool; once cool, peel the outer leaves off of the head. Cut the lower center vein from the leaves to make it easier to roll. Remove enough leaves to make 8 rolls.

Sauce:

In a deep skillet heat the olive oil over medium heat; sauté the green onions and garlic till fragrant and tender; 2-3 minutes; stir in the tomato juice, tomato paste, salt, sugar and wine; reduce heat to simmer; cover and cook for 15-20 minutes stirring often; add pepper according to taste.

While sauce simmers; mix the turkey with all of the ingredients for the rolls; place ½ cup of meat mixture on top of cabbage leaves; tuck the outer edges as you roll.

Spray with cooking oil a 9x9 inch glass baking dish; pour all but 2 cups of sauce on the bottom of baking dish; lay cabbage rolls seam side down on top of sauce; pour remaining sauce over the top and bake for 50-60 minutes till meat is cooked through; remove from oven and top with extra Swiss Cheese; garnish with fresh parsley sprigs and Serve with Rice

Serves 4/ two rolls each

ENJOY!

As the winter's snow begins it's melt...

and continues it's journey towards spring...

The proof of new life begins to appear....

  

May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the powers of the Holy Spirit.

Romans 15:13

Enjoy your day!

The Gourmet Farm Girl

Easy and Fun...

Turkey Sliders

By The Gourmet Farm Girl

1 pound ground turkey (or frozen turkey sliders)
1 package Sister Schubert's Dinner Rolls (or your favorite)
Assortment of sliced cheese (American, Swiss, Pepper Jack, Feta)
1 medium size tomato (sliced)
1 medium size red onion (sliced)
Alfalfa sprouts
Pickles and olives for garnish

Shape turkey into small patties; salt and pepper; place on a grill or skillet over medium to medium high heat and cook till done; 5-7 minutes

Slice and prepare all condiments

Heat dinner rolls in oven according to package directions; remove and slice in half

When turkey sliders are done remove from heat and place on dinner rolls; garnish as desired.   

Makes 6-8 sliders

ENJOY!

Earthy and Delicious...

Mushroom Soup

By The Gourmet Farm Girl



3 cups dried portabellas, shiitake, oyster and porcini mushrooms 
1 large onion (chopped)
6-8 cloves garlic (finely chopped)
1 teaspoon dried thyme
3 cups heavy cream
1 ½ quart chicken broth
1 cup sherry or white wine
1 stick butter
¾ cup flour
2 teaspoons sea salt (or to taste)
½ teaspoon cracked black pepper (or to taste)

Soak the dried mushrooms for 2-3 hours in cold water; longer if needed till completely re-hydrated

In a large stock pot, melt the butter over medium heat; add the garlic and onion;

 cook till translucent; 5-7 minutes.

Add the mushrooms and cook till moisture is almost gone; stir in the flour; continue to stir and cook till lightly brown and flour looks toasted; 5-6 minutes.

Add the wine or sherry; cook for 2-3 minutes; add the broth, salt and pepper; bring to a boil; turn heat to low and simmer for 15-20 minutes; add the thyme and stir in the cream
cook till thick and creamy; 8-10 minutes.

Gently stir in a tablespoon of sour cream with a knife or skewer to create a swirl

Garnish with fresh thyme or parsley

Serves 6-8

ENJOY!

Grilled Garlic Shrimp and Portabella with Alfredo Pasta

By The Gourmet Farm Girl

10 uncooked jumbo shrimp (peeled)
2 large portabella mushrooms
1 tablespoon garlic powder
3 cloves garlic minced
6 tablespoons butter
2 tablespoons flour
2 cups half-half or cream
1 cup grated Parmesan cheese
½ cup ricotta cheese
½ lb fettuccine or linguine pasta
Extra virgin olive oil (or The Gourmet Farm Girl’s Infused Oil Italian Flavor)
Salt and pepper to taste

Peel shrimp; drizzle with olive oil and sprinkle with garlic powder; set aside; gently clean mushrooms with a clean towel and rub 1-2 tablespoons butter on the tops; flip and remove stems; place 1 tablespoon butter in center of mushroom and set aside;

In a large pot of salted water boil pasta till al dente; drain, reserving some of the pasta water.

While pasta is boiling:

Place shrimp and mushrooms (mushrooms top side down first) on a hot grill heated to 400 degrees; Grill shrimp flipping once till shaped like a C; flip mushroom once till soft but slightly firm 5-8 minutes; remove both and tent with foil to keep warm

In a deep skillet sauté 3-4 tablespoons of butter with the minced garlic till fragrant; 2-3 minutes; add flour and whisk till smooth; add the half-n-half; whisk till smooth; add the Parmesan and ricotta cheese; whisk till creamy and smooth.

Remove from heat and add the drained pasta; add a few tablespoons of the pasta water if needed to create a smooth cheesy sauce.

Pile pasta in a large dish or plate and top with the grilled shrimp and sliced portabella mushroom; sprinkle with additional grated Parmesan cheese and garnish with fresh basil

ENJOY!

Serves 2-4

Happy Valentine's Day!

Always remember...

True Love

"As the Father has loved me, so I have loved you; abide (remain) in my love.

If you keep my father's commandments and abide (remain) in his love,"

"This is my commandment, that you love one another as I have loved you."

John 15:9-10,12 

 

May today and all days be filled with the joy of true love...

The Gourmet Farm Girl 

Week-End Pasta....

Pasta with Bacon Sautéed Mushrooms, Asparagus and Sun Dried Tomato Pesto

By The Gourmet Farm Girl

3 slices smoked bacon
½ cup chopped asparagus
½ c sliced mushrooms (any mild flavored mushroom will work)
½ teaspoon garlic powder or 2-3 garlic cloves minced
10 oz jar of Classico Sun-Dried Tomato Pesto (my favorite; if I'm not making my own)
½ cup shredded mozzarella cheese
½ cup shredded parmesan asiago cheese
2 cups penne pasta (or your favorite shape pasta)
(Whole grain pasta works well with this recipe also)
Salt and pepper to taste

Preheat oven to 350 degrees
Spray a 2 qt. casserole with cooking oil

Boil the pasta to according to package directions for al dente; drain and return to pan; gently stir in the tomato pesto; set aside

Cut bacon into pieces and fry on low to medium heat in a large skillet till crisp

Remove the bacon pieces with a slotted spoon and drain on a paper towel

(If bacon has a lot of fat remove all but 3-4 tablespoons from pan)

Add the garlic, mushrooms and asparagus to the bacon grease and sauté till almost tender; 3-4 minutes; add the bacon back into the pan and pour over the cooked pasta with pesto

Pour pasta mixture into casserole and bake for 15-20 minutes; remove from oven and sprinkle cheese over the top; return to oven for 5-7 minutes or till cheese melts.

Garnish with fresh parsley

ENJOY!

Spring is coming early...

The name Punxsutawney comes from the Indian name for the location

"ponksad-uteney" which means "the town of the sandflies."
The name woodchuck comes from the Indian legend of "Wojak,
the groundhog" considered by them to be their ancestral grandfather

According to the old English saying:

If Candlemas be fair and bright,

Winter has another flight.

If Candlemas brings clouds and rain,

Winter will not come again.

From Scotland:

If Candlemas Day is bright and clear,

There'll be two winters in the year.

From Germany:

For as the sun shines on Candlemas Day,

So far will the snow swirl until May.

For as the snow blows on Candlemas Day,

So far will the sun shine before May.

And from America:

If the sun shines on Groundhog Day;

Half the fuel and half the hay.

Enjoy your Groundhog Day...

The Gourmet Farm Girl

Ah...Mother Nature...

Frozen Thyme

February has arrived...

It's as if winter has shed tears...

Thought for today...If you keep waiting for just the right time, you may never begin. Begin now!

Begin with where you are...and with what you are!

The Gourmet Farm Girl

Healthy Dinning...

Broiled Salmon with Dill Sauce over Spinach Greens

By The Gourmet Farm Girl

1-1 1/2  pound salmon fillet

6 cups fresh spinach

1 cup half-n-half 

1 tablespoon dried dill

2 tablespoons butter

1 tablespoon flour

1/4 cup white wine

salt and pepper to taste

Pre-heat oven broiler

Place the spinach in a steamer pan or large sauce pan with 1/4 cup water; set aside

In a medium size saute pan, melt the butter, whisk in the flour till smooth; add the half-n-half and wine. Turn heat to simmer and stir occasionally till sauce begins to thicken 7-10 minutes; once thick stir in the dried dill; continue to simmer for an additional 1-2 minutes.

While sauce is simmering: 

Rinse in cold water the salmon fillet and cut into 3-4 serving size pieces; salt and pepper.

In a well seasoned iron skillet or a heavy non-stick (oven proof) skillet, drizzle 2-3 tablespoons olive oil. Heat oil over medium to medium high heat; add the salmon fillets. Cook for 2-3 minutes on each side; remove from heat and place under broiler for an additional 2-3 minutes till lightly brown.

While salmon is cooking; steam the spinach till wilted and tender; 5-7 minutes

Remove salmon fillets from the skillet and place on top of the wilted greens;  pour dill sauce over the salmon; garnish with a fresh sprig of dill or sprinkle with dried dill.

Serves 3-4   

ENJOY!