Deborah’s Blog – Page 2 – The Gourmet Farm Girl

I had leftover roast beef from the previous night’s supper so I decided to barbeque it for shredded roast beef sandwiches.

Then it came to me to use this meat on a pizza with BBQ sauce!

They turned out great so I thought I would share the idea…

(This recipe makes two servings; double or triple if serving more)

BBQ Roast Beef and Cheese Pizza

The Gourmet Farm Girl

2 individual pizza crusts
6-8 Tablespoons of your favorite BBQ sauce (plus extra for the beef)
8 slices of fresh mozzarella cheese
10 slices of fresh tomatoes
6 leaves of fresh basil
Black olives and Red onions if desired

Heat grill or oven to 400 degrees

Pull the roast beef apart into small chunks place in a small bowl cover with a few tablespoons of BBQ sauce; toss gently to coat the meat

Brush the bottom of the pizza crusts with olive oil; place on a cookie sheet and top each crust with a few tablespoons BBQ sauce (this will depend on how thick your sauce is and how much you desire)

Layer the cheese, meat, tomatoes, basil leaves and other toppings on each crust; bake for 8-10 minutes till the crust is golden and the veggies are soft.

Serve with a side salad and a cold beer and your set to ENJOY!

Leftover idea… Read More »

Lemon Peppered Cod with Thai Basil

The Gourmet Farm Girl

1 pound cod fillets

1 medium size lemon
2-3 sprigs Thai Basil plus 2-3 extra for garnish
½ teaspoon cracked black pepper
½ teaspoon cheyenne pepper
5-6 Tablespoons butter
Salt to taste

Preheat grill or oven to 400 degrees

Place 2-3 tablespoons of butter on a large piece of aluminum foil; place the cod fillets on top of the butter; fold up the edges to form a tray. Sprinkle with cheyenne, black pepper and salt; place the additional pats of butter, lemon slices and basil on top of the fish.

If grilling place the foil tray with fish directly on the grids; if baking, place the foil tray on a baking sheet. (Some of the juices tend to run off)

Grill or bake for 10-12 minutes till the cod begins to flake, pick up the foil tray off of the grill or baking sheet with tongues on both sides and place on a large serving plate, slide the fish off with a spatula; garnish with additional sprigs of fresh Thai basil.

Serves 2-3

Enjoy!

This is very delicious… Read More »

Barbeque Pork Ribs

The Gourmet Farm Girl

4 Slabs of Baby Back Pork Ribs

Dry Rub Mix
The Gourmet Farm Girl

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)

Heat oven to 300 degrees

Cover the pan 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 then remove and slice into 2-3 ribs per piece

Place ribs on a hot grill and brush on your favorite barbeque sauce.

Close lid and let cook 8-10 minutes to flavor up (keep checking so they don’t burn)

These are great over a wood fire for the smoky flavor; charcoal or gas grills works too

Don’t forget the wet wipes!

ENJOY!
Serves 8-10

More cookout ideas… Read More »

Chicken Enchiladas with Fresh Cilantro

By The Gourmet Farm Girl

4 Boneless skinless chicken breasts

2 cups shredded Mexican blend cheese

2-3 chopped green onions

1 16 oz jar of your favorite picante sauce

2 cups enchilada cheese

½ t cumin

½ t chili powder

½ t garlic powder

½ t paprika

¼ t Cheyenne pepper

¼ t salt

4 large flour or corn tortilla shells

4-5 Tablespoons fresh chopped cilantro

Mix the cumin, chili powder, garlic, paprika, Cheyenne pepper and salt together and set aside.

Spray a 9 x 12 glass baking dish with cooking spray and pour half of the picante sauce in the bottom of dish; set aside

Preheat oven to 400 degrees

Cut chicken into thin strips; in a medium size skillet over medium to high heat cook the chicken in 2-3 tablespoons of oil; sprinkling the dry spice mixture over the chicken as it cooks.

Remove from heat and set aside; warm the shells for a few seconds in the microwave to soften; place ¼ to ½ cup of chicken on each shell and top with ¼ -1/2 cup of shredded Mexican blend cheese.

Roll the shells to form enchilada and place on top of the picante sauce in the baking dish; top with the remaining picante sauce, enchilada cheese and chopped green onions and roasted red peppers and bake for 30-40 minutes till heated through and cheese is melted.

Garnish with fresh chopped cilantro

Serves 4

Double or triple if serving more

ENJOY!

From Salsa to Enchiladas…it’s a Fiesta! Read More »

Chicken Stuffed Portabella with Cheese

The Gourmet Farm Girl

2- Large portabella mushrooms
1- Chicken breast
¼ cup Panko bread crumbs (or any bread crumbs will work)
2 sprigs of Thyme
1/2 teaspoon Farm Girl House Seasoning (see side bar on home page for recipe)
2 T Butter
2 T Red onion chopped
¼ cup chopped celery
2-3 T white wine
1- 14 oz can chicken broth
½ cup shredded cheddar cheese blend
2-3 Tablespoons extra virgin olive oil

Clean the mushrooms with a dry paper towel and remove stem and gills from the under side; Set aside

Chop chicken into small pieces; heat olive oil on medium heat in a large skillet; add chopped chicken and season with House Seasoning mix; cook for 6-8 minutes till cooked through; set aside

In a small skillet on low heat melt the butter and add the onions, celery and the leaves from the thyme; sauté till tender; add the white wine and half the chicken broth and continue to simmer for 1-2 minutes to flavor up

Pour this mixture along with the cooked chicken into a medium size mixing bowl; add the bread crumbs and all but 2 Tablespoons of the cheese. Mix gently, add more chicken broth if needed. Mixture should be moist.

Stuff each mushroom with the mixture and place on a heavy baking pan with edges, pour the remaining chicken broth into the pan and bake at 400 degrees for 12-15 minutes till the mushroom is tender and the filling is hot.

Remove from oven and top each mushroom with remaing chesse; place under broiler till just golden on top

Makes two servings, double or triple if serving more

ENJOY!

Tip for storing mushroom of any kind; do not wash in water, this will make them break down quickly and spoil. Remove the mushrooms from the plastic store package and place them in a brown paper lunch bag in the refrigerator. Mushrooms will last much longer and you will have less spoilage. Clean with a dry or just damp paper towel before using. Rinsing in water will add to much extra moisture for use in most recipes.

It’s Mushroom Time… Read More »

Baked Talapia Fillets with Mango Lime and Avocado Salsa

Over Potato Cauliflower Puree

The Gourmet Farm Girl

Make ahead Salsa

1 avocado

1 mango

Juice of ½ a lime

2 t. honey

1 T chopped red onion

3 T of fresh chopped cilantro

Cut mango & avocado into small chunks place in mixing bowl and squeeze lime juice over the mixture then add the onion, honey, and cilantro

Set aside in refrigerator to flavor up

Potato Cauliflower Puree

4 medium size white or russet potatoes peeled and cut into chunks
2 cups chopped cauliflower
1 14 oz can chicken broth
3 T Butter
¼ cup cream or half and half
Pinch of salt

Boil the potatoes in the chicken broth till tender (you may need to add a little water if needed to cover potatoes) 25-30 minutes
Steam or boil the cauliflower till soft & tender: 10-12 minutes
Drain the potatoes and cauliflower and place in food processor with the butter, salt and cream; Puree till smooth

Tilapia

4 fresh tilapia fillets
Juice of ½ lime
¼ t cumin powder
1/2 t butter on top of each fillet
Salt and Pepper to taste

Rinse and place fish fillets on paper towel to remove moisture; Place fish in an iron skillet or heavy cookie sheet spayed with cooking oil, sprinkle with cumin, salt & pepper
Place in a 375 degree oven for 10-12 minutes; switch to broil for 3-5 minute till the tops are lightly browned

Place the Potato Cauliflower puree on bottom of plate

Place the Tilapia with the Mango Avocado Salsa on top

Serves 4-6
Double recipe for more

ENJOY!

Great Idea for Talapia… Read More »

Chicken a la King

The Gourmet Farm Girl

This is a hardy meal and easy to make. It is also a great way to use rotisserie or leftover chicken.

2 boneless chicken breasts

2 cups chicken broth

1 bay leaf

½ cup dry white wine

2 Tablespoons vegetable oil

2 Tablespoons butter

3 Tablespoons flour

2 cups chopped or sliced mushrooms
½ small white onion chopped
1 cup frozen peas
3 Tablespoons chopped pimentos or chopped red bell pepper
2 Tablespoons cornstarch
4 Tablespoons cold water
½ cup milk or half and half
Pinch of cayenne or sweet paprika
Salt and pepper to taste
Chopped fresh parsley or dried parsley

In a medium size skillet poach the chicken in the chicken broth, white wine and bay leaf for 10-12 minutes till done. Remove from heat and save the liquid. Pull the chicken and cut into strips or dice. If using a rotisserie chicken pull the meat from the bones and save.

In a separate deep skillet add the oil and butter; melt together; add the onions and mushrooms cook for 5-7 minutes till tender. Add flour and cook for 1-2 minutes. Add the chicken broth mixture from the other skillet or at this time (if using rotisserie chicken) add the broth, wine and bay leaf to the skillet and simmer for 12-15 minutes. Remove the bay leaf. Mix the cornstarch into the cold milk or half and half and set aside. Stir the peas and pimentos or peppers into the mixture; add chicken and cayenne or paprika; gently stir in the milk mixture to thicken; salt and pepper to taste.

Garnish with chopped parsley

Serve over baked biscuits, noodles or mashed potatoes.

ENJOY!

Another King recipe… Read More »

This is a great deviled egg recipe and really fun for St. Patrick’s Day. They are quite tasty and the green comes from fresh spinach, no food coloring here…

Just omit the spinach and add only the dill sprigs if making for other occasions.

I learned from my mother a long time ago that the perfect boiled egg is important. Remember that fresh eggs will be hard to peel. We got our eggs from the neighbor who raised chickens and sold the eggs; talk about FRESH…we would have to get eggs for Easter about 3 weeks in advance in order for them to peel, even then there were a few troublemakers. Use eggs that have been in the fridge longer; just make sure the expiration is still good.

Bring eggs to a boil for 10 minutes remove from heat and run under cold water to cool, or bring eggs to a boil, turn heat off and let sit for 10 minutes, and then cool. Either method works well.

St. Patrick’s Deviled Eggs with Dill Sprigs

The Gourmet Farm Girl

6 boiled eggs = 12 deviled eggs

2 T Real mayonnaises

3 T Light Salad Dressing

1 T Dijon Mustard

1 T minced onion

1 T Sugar

¼ t celery seed

Dash of white pepper

Pinch of salt

2 cups fresh spinach

Fresh dill for garnish

Boil eggs and cool; cut eggs in half and remove yolks. Put yolks in large bowl of a food processor and add all the remaining ingredients. Pulse on and off till the mixture turns creamy and green. Add a few more leave of spinach if more color is needed.

Fill each egg white with the filling and garnish with a small sprig of dill for more color.

I use a cake and pie decorator tool I bought years ago… this makes really pretty eggs or great frosting decorations.

Makes 12 finished deviled eggs

ENJOY!

A fun Appetizer for St Patty’s Day Read More »

This is a great way to get your kids involved in making supper!

Homemade Grilled Pizza’s

by The Gourmet Farm Girl

Purchase the amount needed for your family of premade individual pizza crusts and your favorite toppings; here is a list of what I used

1 jar pizza sauce

Homemade white sauce; recipe below

6-7 Jumbo Shrimp cooked and chopped

Small package of fresh mushrooms

assortment of peppers

1 medium onion

Chilies

Black olives

Tomatoes

Fresh Spinach
Feta cheese

Mozzarella cheese

White Sauce for Pizza

2 Tablespoons Butter
1 Tablespoon Flour
1 cup heavy cream or half and half
½ cup grated parmesan cheese
Black pepper to taste
1 teaspoon garlic powder

Melt butter in skillet over medium heat; whisk in flour to thicken; add the cream, garlic, pepper and cheese; cook for 2-3 minutes till smooth and creamy; turn off heat and let cool.

Preheat grill to 400 degrees or preheat oven

Brush each crust on both sides with extra virgin olive oil or Italian Infused Olive oil (recipe posted on HOME page tab)

Top with white sauce or pizza sauce and top each pizza with your favorite combination of topping.

Place directly on grill and grill for 5-7 minutes till heated through and crust in light brown on the bottom and edges of crusts. This can be done on an oven rack also.

Fresh chopped herbs like basil, oregano, thyme and rosemary work well sprinkled on top or use dried herbs

ENJOY!

Family Fun… Read More »

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 »