Pending Review

                                                                                                                                                                      Grilled Australian Sea Salted Orange Roughy with Lemon and Parsley
The Gourmet Farm Girl
2 or 4 Orange Roughy Fillets

Australian Pink Sea Salt (or Kosher)
Cracked Black Pepper
1 T Fresh or Dried Parsley
4 or 6 Slices of Lemon
4 or 6 pats of Butter

Spray a piece of aluminum foil with cooking oil and place fish fillets on foil; top with the salt, pepper, lemon, butter and parsley.
Place another piece of foil on top and seal edges to form a tent.
 Place on grill at 400 degrees and cook for 10-12 minutes

 

Remove from heat and let sit for 2-3 minutes.

 

Serve with rice and your favorite vegetable

Makes 2 or 4 servings

Enjoy!

Great on the Grill… Read More »

I remember when I was a little girl sitting at the dinner table and I watched my grandpa take the peels off of his potatoes and every time I would ask “grandpa…can I eat your peels?”
and the response was always the same…he would chuckle and say “help yourself”

I never understood why he didn’t like potato peels?

Yep…that’s grandpa’s boot and his little pal at the dinner table
Well, as we know potatoes have been around since the beginning of time or at least it seems like it. Spuds are one of the most versatile vegetables
I love potatoes skins with the bacon, onions and cheese piled on top or twice baked potatoes with the creamy smashed buttery filling inside the skins.

I decided to experiment a little with these two potatoes favorites…here is what I came up with

 Potato Filled Skins with Cheesy Crusts
by The Gourmet Farm Girl

2-4 large Russet or Idaho potatoes (remember 1 potato makes two filled skins)
2 T Butter
1 garlic clove minced real fine or ¼ t garlic powder (adjust to taste)
½ cup cream or milk (warmed)
2 T chopped chives
¼ cup bacon bits (real fried bacon bits work the best)
1/8 cup finely shredded cheddar cheese
1-2 T fresh or dried parsely

Bake the potatoes (uncovered) till soft- 60-70 minutes in a 400 degree oven
(or use left over bake potatoes)
When cool enough to handle; Slice in half and scoop out the centers (warm potatoes scoop easier than cold)

Smash the potatoes with a fork and add the butter, milk or cream and garlic; blend on medium to high speed with an electric mixer till smooth.

You may have a few small lumps, this is fine.
Stir in chives and bacon bits.

Fill the skins with the potato mixture

Use 2 Won Ton wraps and spray with cooking oil on one side; place oil side down over the potato like a pie crust. Gently press to seal the edges
Lightly spray the top with cooking spray and sprinkle with salt.
Make a couple of slits on the top to vent

Bake at 400 degrees for 15 minute or till light brown on top
Remove from the oven and top with the cheese
Return them to oven and broil for 1-2 minutes till the cheese melts

Top with sour cream and fresh chopped parsley
Alterations:
Extra bacon bits on top
Chopped green onions
Dried pepper flakes
Chopped pepperoni bits

 

 

ENJOY!

 

I bet this little guy would have liked potato peels!
His name was Blackie!

Potato Skins & Memories… Read More »

Well here we are the Monday after the Super Bowl. Congratulations to the city of New Orleans and the Saints victory!

 

Here are my recipes from last night’s game time feast…

 

I made homemade coleslaw and pulled chicken barbeque sliders with fresh veggie garnishes and pepper cheese.
Barbeque Pork Ribs and Cheesy Potato casserole and a different take on the traditional chex party mix.

Let’s start with the party mix…

Tip; I made early in the day and set aside till game time

Heat oven to 250 degrees
Party Mix
The Mix

12 oz box of corn & rice cereal

1 cup wasabi peas
2 cups pretzels

1 can sesame nut mix

Seasoning

1 stick butter
1 t garlic powder
1 t onion powder
1 t soy sauce
1 t Worcestershire sauce
1 t seasoned salt
½ t Cayenne red pepper

Melt the putter in a small sauce pan and add the above spices, stir well till blended. Pour half the butter and seasoning mix in bottom of 9×13 inch pan and add the dry ingredients stir gently.

Add remaining butter and seasonings continue stirring gently to avoid crushing the cereal (I use my hands)

Place in oven for 10 minutes at a time then stir

I continue this for an hour then remove from oven and lightly sprinkle a little more garlic and onion powder and a pinch of Cayenne pepper on the top and give it one more toss.

Let cool and ENJOY!

 

Farm Fresh Coleslaw

 

The Gourmet Farm Girl
1 medium head green cabbage
½ head purple cabbage
3 medium carrots
6 green onions chopped
½ red pepper chopped
Shred the cabbage & carrots in food processor or with a knife cut in thin strips or a rough chop
Add the chopped green onion with some of the green parts, and the red pepper

Stir to mix

Mix 1 ¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup sour cream
2 T sugar
1 t garlic powder
2 T cider vinegar
2 t celery seed

1 t crushed red pepper flakes
Salt & pepper to taste

Pour over cabbage mixture and stir well, put in refrigerator and let flavor up for at least 2-3 hours before serving.

Makes 10-12 servings
Also a good slaw on Rubens’s or top off barbeque chicken or beef sliders
ENJOY!

Barbeque Pork Ribs

The Gourmet Farm Girl

4 Slabs of  Pork Ribs
Dry Rub

2 Tablespoon chili powder

1 Tablespoon garlic powder

1 Tablespoon onion powder
4 Tablespoons smoked paprika
1 teaspoon salt
1 teaspoon cracked pepper
½ teaspoon cayenne red pepper

Mix above ingredients well and rub on both sides of the ribs and place in a heavy roasting pan (line with foil for an easy clean-up)

Let the ribs sit for about 20-30 minutes

Heat oven to 300 degrees

Cover the pan with foil and let ribs slow cook in oven for 3-3 ½ hours or till just starting to tender.

Let rest for 30 minutes covered then remove and slice into 2-3 ribs per piece

Place ribs on a hot grill and brush on your favorite barbeque sauce to brown up

Close lid and let cook 10-15 minutes (keep checking so they don’t burn)

Serves 8-10

Enjoy!

Creamy Cheesy Potato Casserole

The Gourmet Farm Girl

2 lbs frozen home style or shredded hash brown potatoes

1 family size can cream of chicken soup
1 stick melted butter (½ stick to cut back on fat)
1 cup sour cream
1 t. garlic powder
1 t onion powder
2 cups of blended mild and sharp shredded cheddar cheese
Mix all the above in large bowl and pour into a greased 9×13 glass backing dish, top with 2 cups of cheddar cheese blend
Cover with foil and bake for 50 minutes at 350 degrees
uncover and bake for 10 miutes till golden brown
Serves 10-12
ENJOY!                                               
Barbeque Chicken Sliders

 

The Gourmet Farm Girl
Recipe can be started a day ahead
2 chickens 4-5 lbs each cleaned and patted dry
2 T smoked paprika
1 T chili powder
Salt and pepper to taste
2 packages of 12 baked dinner rolls
Salt and pepper each chicken and place in roasting pan with 2 cups of chicken broth and 1 cup of water
Cover and let bake in a 350 degree oven for 1 ½ hours or until internal temperature reaches 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, chili powder, smoked paprika and salt and pepper over the meat and stir with a fork till the meat begins to shred.
Heat through
5-7 minutes
Slice dinner roles and butter
Place on cookie sheet (butter side up) and broil till golden brown
1-2 minutes
Place barbeque chicken on 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 or extra barbeque sauce.
ENJOY!

 

Super Bowl Party! Read More »

Do you have a special set of dishes or just a few pieces of china and wondered where your could find more to complete the set or replace broken or chipped items. Replacements ltd is a great website to explore.
I was able to find my Grandmother’s china I inheritated on the site. I discoverd by typing in the name from the bottom of the plate that it is Grace China, pattern is Formal Garden and it’s era is 1939.
   You can also search for collectables, silver and crystal.

Grandma’s China Read More »

Meatloaf with Brown Sugar Glaze & Homemade Mashed Potatoes
Deborah Mahon/The Gourmet Farm Girl

1 lb. ground lean hamburger
1 sm. chopped onion
1/3 c. ketchup
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

Mix all together with hands (or a large spatula)

Spray a glass loaf pan with cooking oil

Place the meat mixture into the dish and top with 3 tablespoons of brown sugar and 1/3 cup of ketchup. Spread out over the top evenly and bake at 375 degrees for 40-45 minutes.

Makes 6-8 servings/ Serve with:

Mashed Potatoes

While your meatloaf is baking peel 5-6 large potatoes, cut into thirds and boil on medium heat for 30 minutes or until a knife slides through easily.

Drain the water and add 2-3 tablespoons of butter, pinch of salt and ¼ to 1/3 cup of warm milk. Beat with an electric mixer until smooth and creamy. May need to add or reduce milk to get the texture creamy.

Alterations:

Bake meatloaf without brown sugar glaze and melt 2-3 slices of swiss or mozzarella cheese on top of meatloaf right before removing from the oven.

Use chicken broth instead of warm milk in the mashed potatoes.

Add ½ t. chopped garlic or ¼ t. garlic powder

If you do not have an electric mixer use a potatoes masher

If short on time, leave peels on potatoes and smash with potato masher when tender, add butter and milk or broth and smash till creamy.

Top off with some fresh or dried chopped parsley

Serve with a fresh green vegetable such as green beans or broccoli.

Nate’s favorite…Brian’s too… Read More »

This is another posed picture I found in my grandmothers photos
These young men sure seemed to have a lot of quirky fun!
(I believe the man with his arm being bitten may be my great-grandfather on my mothers side)

Photo’s from The Gourmet Farm Girl personal collection

The Hunt… Read More »

 

 

Character’s of the Past

 

I found these two pictures among my grandma’s photos after she had passed.
I’m not sure as to whom they all were and to what relationship they held with one another but if you look at the photos closely; you will notice the eccentricities of these young gentleman.
It certainly seems as if they were having a good time posing for these staged photos.

 

Photo’s by the Gourmet Farm Girl personal collection

To Be in Picture’s… Read More »

I found this brownie recipe years ago in a magazine. I remember making brownies for my kids. My daughter coming home from after school activities and the boys coming home from working at the farm and indulging in a chocolate brownie, or in their case the pan of brownies…
The Best Brownies
1 1/2 sticks of butter
4 oz unsweetened chocolate, chopped
1 1/2 cups sugar
2/14 tsp vanilla extract (use real extract)
2 eggs
1 cup flour
1/4 cup chopped walnuts (optional)
2 1/4 cups powdered sugar
1/2 cup cocoa powder
3/4 T milk
In a large heavy saucepan on low heat, melt 8 T of butter and the chocolate, stirring constantly
Remove from heat and add the sugar, 2 tsp vanilla and the eggs, one at a time
Blend in the flour and nuts
Pour into a greased 8 inch square pan and spread out
Bake in a 400 degree oven for 18-20 minutes or till the brownies start to pull from the sides of the pan
Frosting
In a medium size bowl beat with an electric mixer the remaining butter and vanilla until smooth and creamy
on low speed gradually add the powdered sugar and cocoa, alternating with the milk ( you may need to adjust the milk, I add a bit more)
Beat till fluffy
Frost the brownies when still warm…
ENJOY! 
The Gourmet Farm Girl 

After Work Treats! Read More »

Butter Lettuce Salad with Fresh Pears and Blue Cheese Crumbles
The Gourmet Farm Girl

 

Any lettuce will work for this recipe, I use Butter Lettuce for its soft tender sweetness.

Cut fresh cucumbers into bit size pieces, slice red onions, and top with blue cheese crumbles and a fresh Anjou pear cut into slices. Arrange on plates or a large salad bowl and top with some roasted pine nuts.

I toast approximately 1 tablespoon per individual salad
Toast pine nuts on an oven stone or a heavy cookie sheet for 3-5 minutes in a 350 degree oven.
Toast just till they start to turn brown you do not want to burn them
ENJOY!

Summer is Salad Time… Read More »