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I have made this appetizer many times in varies combinations. This combination works well for the Holiday season with the beautiful red peppers and green basil.
Holiday Antipasto Skewers
By The Gourmet Farm Girl
2 pounds hot or mild Italian sausage links (fully cooked)
uncooked sausage links can be used also (cook according to pkg directions)
2 14 ounce cans Artichoke hearts (halved)
1 15 ounce jar sun dried tomatoes (in oil)
1 12 ounce jar roasted red peppers
1 pound fresh mozzarella cheese
1 small bunch fresh basil (at least 20 leaves)
20 6-8 inch wooden skewers
Slice the mozzarella cheese while cold and cut into chunks; allow to warm to room temperature
Cut red peppers into 20 pieces; set aside
In a large skillet over medium low heat add 3-4 tablespoons water and warm sausage links; remove and when cool enough to handle cut into chunks.
Place on each skewer one of each;  red pepper, basil leaf, cheese, sausage followed by 2-3 pieces of sun dried tomatoes and place one artichoke heart on the end.
Stack skewers onto a plate and drizzle some of the oil from the sun dried tomatoes over the top.
NOTE: This recipe is best served within 30 minutes after completed. Can be served cold if necessary
Black olives compliment this appetizer also
Yields 20
ENJOY!

A Christmas Appetizer Read More »

Fried Green Olives Stuffed with Gorgonzola and Bacon
By The Gourmet Farm Girl

12 large green olives, pitted
2 tablespoons Gorgonzola cheese (at room temp)
1 tablespoon whole-milk ricotta (at room temp)
pinch of dried thyme
pinch of cracked black pepper
2 tablespoons real bacon bits
1 egg
1 tablespoon milk
1/4 cup flour
1/4 cup dried plain bread crumbs or Andy’s Breading for Fish (cornmeal breading)
2 cups peanut oil for frying (or vegetable oil)

 

Make sure olives are dry; push a few bacon bits into each olive and set aside.

 

In a small mixing bowl combine the Gorgonzola, ricotta, pepper and thyme; spoon the mixture into a 1 quart size plastic storage bag; snip a corner of the bag to create a small opening; squeeze the mixture
 into each olive and  set aside.

 

Whisk egg in a small shallow mixing bowl with 1 tablespoon milk; pour breadcrumbs into another small mixing bowl; pour flour into a 1 qt size plastic bag and toss with the olives; remove olives and dip one or two at a time into egg wash (be careful not to wash off flour) drop olives into bread crumbs and roll to coat. Repeat till all olives are breaded.

 

Heat oil in a heavy saucepan over medium high heat to 350 degrees; fry olives till golden brown 30-40 seconds; remove and drain on paper towels. Let cool before serving

Serves 2

Enjoy

Unique Appetizer Idea… Read More »

When growing up on the farm I remember riding my bike up the road to a creek that cut it’s way through the fields. It was called the Mud Run…appropriate name for this stretch of flowing water; it was shallow in most parts except for one spot by an old abandoned and broken bridge. The tree that grew on the bank of the creek by this spot was so big and full that it’s branches hung like giant arms over the water. This particular pool of water was at least four to five foot deep and the water was so cool that you could not resist jumping in….except when you had a line or two dropped to the bottom to catch some Catfish.
There was nothing better than going home with some Cats to fry…  
Try my simple recipe with home made relish.
Pan Fried Catfish
by The Gourmet Farm Girl
1 pound of fresh catfish
2/3 cup panko bread crumbs
4-5 Tablespoons butter
1 egg beaten
1 tablespoon of The Gourmet Farm Girl Seafood Seasoning
Or salt and pepper to taste
1-2 tablespoons extra virgin olive oil
Rinse cat fish in cold water; pat dry and sprinkle with seasoning (or salt and pepper) set side.
Melt 2 tablespoons of the butter in a cast iron skillet (any heavy skillet will work) pour the Panko crumbs into the butter and gently stir till the crumbs are lightly toasted. Remove from heat and pour onto a large plate.
Beat the egg in a medium size mixing bowl and dip the cat fish into the egg then in the crumbs to coat.
Melt the remaining 2 tablespoons of butter with the olive oil in the same skillet over medium heat; fry cat fish 3-4 minutes on each side till golden brown and breaks apart easily.
Homemade Relish
Mix 1/2 cup mayonnaise with 1/4 cups pickle relish (or more depending on taste) I used my Zucchini relish that I made this summer. Pinch of red pepper, stir and serve
ENJOY! 

This recipe serves 2-3
Double if serving more

This is me…deep sea fishing on the family vacation 1968 off the coast of Florida.
I caught a King Mackerel…with a bit of help!
Have a great day!

Gone Fishing… Read More »


Farm Girl Peach Crumble
by The Gourmet Farm Girl

7-8 fresh medium size peaches (reserving 1 half peach for garnish)
½ cup brown sugar
¼ cup all purpose flour
½ cup rolled oats
1 teaspoon cinnamon
½ cup chopped pecans
6 tablespoons butter
½ cup Home Made Granola (optional; see recipe for granola in archives)

Preheat oven to 400 degrees

With a fork; mix in a medium size bowl the brown sugar, flour, rolled oats, cinnamon, pecans and 2 tablespoons butter till crumbly.

Spray with cooking oil a 9×9 casserole dish and pour half of the crumb mixture into the dish; drop the remaining 4 tablespoons of butter over the crumbs.

Wash and peel peaches; slice and layer on top of the crumb mixture; cover with remaining crumb mixture and granola.
Bake for 30 minutes; remove and garnish the top with the fresh peach slices; return to oven for an additional five minutes. Remove and let cool for 8-10 minutes; serve warm with vanilla ice-cream or fresh whipped cream and a sprig of fresh mint.
ENJOY!
Note: Apples and Pears work well with this recipe also.

Fall Dessert Idea…Sam’s Club demo.. Read More »
Strawberry Shortbread Ice-Box Cake
by The Gourmet Farm Girl
This recipe is an original design for one of my Ice-Box Cakes. It is a wonderful dessert on a warm Summer’s evening, it is cold and refreshing and not to mention very yummy…make one up ahead and at the end of the day sit back on the porch and ENJOY!   

You will need:

1 Qt. quality vanilla ice-cream
1 8 oz. container whipped cream
2 cups fresh strawberries
1/2 cup sugar
1 package of shortbread cookies
1/2 stick Butter (melted)
1/2 cup chopped walnuts
6-8 Nilla wafers for garnish
4-5 fresh strawberries for garnish

Step one: Place shortbread cookies in large bowl of a food processor adding the melted butter till blended
Press the crumbs into the bottom and sides of a 9-10 inch spring form pan to form a crust
Place in freezer to set up

Step Two: In a medium size sauce pan add the strawberries and sugar; simmer over low heat till the sugar is melted and the berries are semi-soft; take off heat and set aside to cool 
Step three:  Fudge Sauce
 by the Gourmet Farm Girl
                                                                                      
1 stick butter
1 12 oz can evaporated milk
1 cup chocolate chips
2 cups powder sugar
Melt all the above together in a medium size sauce pan over medium heat, whisk at first to blend then stir with a wooden spoon continually till smooth and thick; 8-10 minutes or till the sauce sticks and coats the spoon. Set aside to cool or pour into a container and refrigerate till cool. Reserve a half cup to use as a drizzle over the sliced cake; may need to microwave for a few seconds to thin out for drizzle

Step four: Remove the spring form pan with crust from freezer and gently place in scoops the vanilla ice-cream on top of the crust followed by a layer of the chopped walnuts; pour the cooled strawberry sauce over the top then the fudge sauce; place back into the freezer to set up, 2-3 hours   
Final Step: Remove cake from freezer and spread the whip cream over the top and refreeze for at least 1 more hour; will freeze and keep up to 1 week.
Before serving:  remove from spring form pan and garnish with sliced fresh strawberries and wafers  

Cool Summer Time Dessert… Read More »
Baked Hashbrowns with Cheesy Eggs and Veggies 
The Gourmet Farm Girl
10 – 12 eggs (depending on the size of your ramekin)
3-4 tablespoons milk

4 tablespoons butter
1- 20 oz. package fresh hash brown potatoes
2 cups shredded mild cheddar cheese blend
2-3 green onions chopped
2 cups chopped fresh spinach

I used four 4 1/2 inch ramekins

Preheat oven to 400 degrees

Spray ramekin with cooking oil and press the hash browns into the dish to form a crust; leaving it hollow in the middle. Place 1 tablespoon butter in the middle of each shell. Place ramekins on a heavy cooking sheet and bake for 25-30 minutes till the hash browns get brown and semi-crunchy. (The edges will get dark)

In a medium size mixing bowl beat eggs and milk; stir in cheese blend, onions and spinach.

Remove ramekins from oven and pour the egg mixture into each baked crust; return to oven and bake for an additional 30-35 minutes till eggs are cooked.

Time saver; place the ramekins in the microwave and cook for 2-3 minutes till eggs are cooked through.

Top with additional cheese, crumbled bacon, sour cream or salsa.

Can substitute other vegetables or a different cheese blend to your liking.
Very good with bacon or ham added
Serves 4
ENJOY!

Week-end Breakfast… Read More »

Impress your family or house guests this holiday season with this delicious and easy breakfast using frozen puff pastry.
This recipe makes two servings at a time; you will need to repeat for additional servings.
Serve with a fresh cut fruit salad.
Puffed Pasteries with Poached Eggs and Smoked Salmon
By The Gourmet Farm Girl
2 fresh eggs poached (fried or scrambled will work also)
2 frozen puffed pastries (baked according to package directions)
2-4 ounces smoked salmon (bacon bits or ham will work also)
4-5 tablespoons shredded cheddar cheese (or melted cheese)
2-3 teaspoons capers

Remove baked pastries from the oven and remove the top (lid) place some of the cheese in the hot pastry shell to melt. Poach eggs; when done place the poached egg into the pastry on top of the melted cheese. Top with additional cheese and slices of smoked salmon; garnish with capers.
Top each pastry with the lid

Serve immediately

ENJOY!
Note: to poach an egg; simple bring several cups of water to a low boil; add 1 teaspoon vinegar. Slowly pour the eggs into the hot water and let cook for 3-3 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Remove any of the white membrane from the edges. Salt and pepper lightly. 

Holiday Breakfast… Read More »

This was one of my favorite meals growing up. I loved to go to the garden and pick green peppers for this particular meal. Just the smell of them takes me back to mom’s garden…
This is a great way to use any late season peppers and tomatoes.
I originally posted this recipe last season but I just had to share it again!
Moms Stuffed Green Peppers
By The Gourmet Farm Girl
4 medium size green peppers
1 medium size tomato (sliced)
1 lb. ground lean hamburger
1 small onion (chopped)
1/3 c. ketchup
¼ cup shaved Parmesan or Gruyere cheese
1 egg
1/2 c. milk
½ c. dried bread crumbs or Panko crumbs
½ t. dried mustard
½ t. salt
½ t pepper
1t. Worcestershire sauce
¼ t. garlic powder or 1-2 small cloves chopped
or 1/2 teaspoon of The Farm Girl’s House Blend seasoning
Preheat oven to 375 degrees
Spray a 9×9 inch baking dish with cooking spray
Wash peppers and cut around the top of stem to remove and create a hole; remove the seeds and ribs of the peppers; slice the tomato and set aside.
Mix all of the other ingredients together with hands (or a large spatula) and fill each pepper with the meat mixture. Place peppers in  baking dish and top each one with a slice of tomato.
 Bake for 50-60 minutes or until the peppers are soft and meat mixture is cooked through.
 Remove from oven and top with the cheese; allow to rest for 2-3 minutes while the cheese melts.

 Serve with additional sliced tomatoes and rice or mashed potatoes

Serves Four
ENJOY!

End of Summer Supper… Read More »
Grilled Zucchini with Barramundi
By The Gourmet Farm Girl
4 Barramundi fillets (or your favorite white fish)

¾ cup Panko bread crumbs
½ cup flour
2 tablespoons Mrs. Dash (original)
2 egg whites +2 tablespoon milk
1 lemon sliced
4 tablespoons butter
1 medium size zucchini sliced (1/2 inch each)

Slice zucchini and lightly brush with vegetable oil, salt and pepper; set aside

Pour Panko crumbs onto a large plate and mix with Mrs. Dash seasoning; set aside

Rinse fish fillets in cold water and drain on a paper towel; add flour to a gallon size plastic bag and toss with the fish fillets till coated with flour; tap off any excess

Beat egg whites with milk and dip each floured fillet into the egg wash; transfer to the bread crumbs and lightly coat each side; place fish fillets on a large piece of aluminum foil sprayed with cooking oil. Top each fillet with the butter; lay lemon slices along sides

Grill at 400 degrees for 7-8 minutes per side

Grill zucchini at the same time directly on the grill rack; 7-8 minutes per side or till soft and slightly charred.
Serve fish over the grilled zucchini and garnish with lemon slices.

Serves 4

ENJOY!

The Many Uses for Zucchini Read More »

When I was very young the summers seemed to last forever. I remember long summer days and the smell of fresh hay being bailed back by the pasture and orchard where many apple trees once stood. One of my chores was to deliver a jug of fresh squeezed lemonade to my dad and grandpa  who were working hard in the summer heat.
I hardly ever wore a pair of shoes during those hot summer days; which seemed to amaze my grandpa. Every time I showed up at the side of the field with that jug of lemonade he would remove his straw hat, wipe the sweat from his brow and say ” Ouchy… doesn’t the hay stubble hurt your feet”? I would simply reply with a quick “nope” stretch out my arms, hand off the jug of sweet goodness and run as fast as I could through the field as if to show him just how durable I was…it did hurt a little bit. But just seeing the grin on their faces as they watched me run off reassured me that it was all worth it!
Grandpa’s Favorite Fresh Squeezed Lemonade
By The Gourmet Farm Girl
  

6-8 large fresh lemons
1 cup sugar (or 1/4 cup Truvia)
4 cups cold water
1 cup crushed ice

Lay out lemons on the kitchen counter till room temperature

Slice the lemons in half; squeeze the juice and pulp out with a juicer, enough to make one cup of juice. Reserve one half of a lemon to slice for garnish. Pour into a one gallon pitcher and stir in the sweetener. Add the cold water; ice and slices of lemon; stir and Enjoy on the porch or patio if you don’t have a hay field…

Alterations: add 1 cup of your choice to the pitcher.
White Grape Juice
Cherries
Strawberries
Blueberries
Pomegranate Juice
Strong Tea
The juice of several limes and slices

I still own the juicer my mother used to squeeze the lemons. 

A Simple Recipe with Great Memories… Read More »