Pending Review

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 »

Iron Skillet Potato’s with Fried Leeks and Onions
By The Gourmet Farm Girl

5-6 baked potatoes sliced
1 fresh leek sliced thin
½ red onions sliced thin
4-5 tablespoons butter
Salt and pepper to taste

Slice the leeks and onions; set aside

In a medium size iron skillet melt the butter over medium to high heat; add the sliced potatoes in layers, salt and pepper and fry for 15-20 minutes till golden brown.
While potatoes are frying; in a small skillet coated with olive oil, cook the leeks and onions till tender and slightly brown; 7-10 minutes; remove from heat and set aside
Remove iron skillet from heat and place a heavy plate over the skillet; using heavy oven mitts flip skillet over and allow the potatoes to rest onto the plate; top with the fried leeks and onions

Serves 4-5

ENJOY!

Have leftover pototoes? Read More »

Traditional Holiday Stuffing
By The Gourmet Farm Girl
10-12 cups dried bread (cubed)

1 cup celery plus celery leaves chopped
¼ cup chopped fresh parsley leaves
½ cup onion chopped
1 teaspoon dried sage (more if desired)
1 stick butter
2 cups chicken broth
Salt and pepper to taste

Preheat oven to 350 degrees

Spray a 9 x 12 inch baking dish with cooking oil; set aside; cut or tear the dried bread into bit size pieces and place in a large mixing bowl; set aside
In a medium size sauté pan over medium to medium high heat melt the butter; sauté the onions and celery till tender; 8-10 minutes, stir in the parsley and sage; pour the mixture over the bread and gently fold in; pour the chicken broth over the bread and continue to fold till bread is completely moist. Salt and pepper

Note: you may need to add more or less broth

Spoon the mixture into the baking dish; bake for 50-60 minutes till golden brown.

ENJOY!

Family Favorite… 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 »