Need Featured Image – The Gourmet Farm Girl

Getting Started

3-4 medium size potatoes
2-3 garlic clove chopped
3-4 Tablespoons butter
Extra virgin olive oil (or Gourmet Farm Girl Infused oil)
Sea salt and cracked pepper to taste
Sprig of Rosemary

Method

Scrub and microwave the potatoes for 4-5 minutes till semi-soft; cut in half and let cool; drizzle some of the olive oil on a large piece of aluminum foil; when potatoes have cooled cut into chunks and place on foil; salt and pepper to taste, sprinkle the chopped garlic over the potatoes and put a few pat s of the butter and sprig of rosemary on top.

Tent with another piece of foil and place on grill for 10-12 minutes till hot and cooked through.

Great with grilled chicken, steaks, ribs or hot dogs and hamburgers

Alterations: add one or more of the following: chopped onions, scallions, basil, parsley or add your favorite cheese when ready to serve

Grilled Potatoes with Garlic Butter and Rosemary Read More »

Pan Baked Walleye with a Sesame Walnut Crust

The Gourmet Farm Girl

1-2 pounds fresh Walleye Fillets (1 lb serves 2)

This recipe is for two servings; double or triple if more is needed

12 sesame crackers crushed
¼ cup chopped walnuts
3 tablespoons butter
Salt and pepper to taste

Preheat oven to 400 degrees

In a medium size skillet melt the butter; add chopped walnuts and crushed cracker crumbs; sauté for 1-2 minutes till lightly brown and fragrant; take off heat and set aside to cool.

Rinse fillets in cold water; brush with extra virgin olive oil; lightly salt and pepper; press crumb mixture on top of each fillet.

Bake for 15-20 minutes till fish is flaky

Serve right out of the skillet!

Great with Sweet Potato Fries and a fresh side salad…ENJOY!

Simple Supper… Read More »

Chicken with Mushrooms and White Wine Sauce over Rice Pilaf with Bacon Wrapped Asparagus

The Gourmet Farm Girl

My husband makes the best rice pilaf I have ever had. It was his mother’s recipe. I remember when I first met Brian and he made me dinner. He made a grilled chicken salad with rice pilaf. I was very impressed! Now when we have rice I always use his recipe, and sometimes I even have him make it.

Rice Pilaf recipe:

1 ½ Tablespoons Butter

1/8 cup of tiny egg noodles

1 14 oz can of Chicken Broth

1 cup long grain rice

Heat the chicken broth in a small pan till hot

At the same time place the butter in a 2 qt. pan

On medium heat add the tiny eggs noodles to the butter and brown, stir continually
(Be careful not to get them to hot and burn)

As soon as the noodles are brown pour the hot broth in the pot along with the rice. Give it a quick stir and cover, reduce heat to simmer for 25-30 minutes

Serves 6-8 people

Chicken with White Wine Sauce

4 boneless skinless chicken breasts

2 T. Extra Virgin Olive Oil or 2 T of my Infused Italian style Oil (recipe posted earlier)

2 garlic cloves minced

2 T butter

1 1/2 cups chicken broth

2 cups fresh sliced mushrooms, portabellas or whites

¼ cup white wine, chardonnay or Sauvignon Blanc

Salt and pepper to taste

2-3 T chopped fresh parsley or 1-2 T dried parsley for garnish

Pound out the chicken breast to tenderize

Salt and Pepper them and place in a skillet with the oil and brown on both sides for 3-4 minutes or until done

Remove from pan and wrap in foil

Deglaze the pan with the chicken broth, scraping all the pieces off the bottom of the pan

Add immediately the garlic, butter, mushrooms, and white wine

Let simmer till the liquid is reduced

15-20 minutes

While the white wine sauce is reducing;

Wrap 6-7 pieces of tender asparagus with smoked bacon, or prosciutto

Salt and pepper and place on a baking sheet

Broil the asparagus wraps in the oven

About 3-5 minutes

Just until tender and the bacon is done.

Serve with pilaf on bottom of plate. Place chicken breast on top and pour the mushroom and white wine sauce over the top, garnish with parsley.

Serve with asparagus wraps

Makes 4 good size servings

Don’t forget to serve the remaining bottle of white wine!

ENJOY!

Sautéed Chicken Breasts with Roasted Garlic and Mushroom Sauce over Rice Read More »

French Toast with Warm Pears and Toasted Pecans

By The Gourmet Farm Girl

1 medium size loaf of Sourdough bread (sliced thick)

2 eggs beaten

4-5 tablespoons milk or cream

1/2 teaspoon cinnamon

1-2 Anjou Pears (ripe)

1/4 cup toasted pecans

Pure Mable Syrup to taste

Powdered Sugar (optional)

Toast pecans in oven on a small baking stone or pan for 2-3 minutes at 300 degrees or until just slightly toasted.

Mix the eggs with the milk or cream and cinnamon; whisk until the yolk is thoroughly mixed.

Preheat a griddle or non-stick skillet over medium heat. Place a tablespoon of butter onto the griddle or skillet. Reduce heat to medium-low; dip the bread into the milk-egg mixture, coating both sides, then place on griddle.

Slice pears and just before flipping toast; place slices of pear on griddle to warm. Cook each side of toast until golden brown. Layer the slices of toast on serving plate and top with pears and pecans. Drizzle with warm maple syrup and dust with powdered sugar; serve immediately

Serves 4

ENJOY!

A Classic… Read More »

Pineapple Upside Down Cake with Rum Glaze
Baked in Cast Iron

By The Gourmet Farm Girl

1/2 fresh pineapple sliced into 5 thick slices

8-10 fresh dark sweet cherries (pits removed)

2 stick butter (room temperature)

3/4 cup sugar

5 eggs

2 teaspoons vanilla extract

1 1/2 cups flour

1 teaspoon salt

3/4 teaspoon baking powder

1/4 cup brown sugar

3/4 cup dark rum

1 pint whipping cream (optional)

Preheat oven to 350 degrees

Reserve 1/4 stick of butter

In a large mixing bowl cream together with an electric mixer the remaining butter and sugar; add eggs one at a time till blended; add vanilla and set aside

In a separate bowl combine the flour, salt and baking powder. Add the dry mixture to the wet mixture and blend till smooth.

In a 10 inch cast iron skillet, over medium heat melt the 1/4 stick butter; add the brown sugar and place the slices of pineapple on top of sugar. Saute till they begin to carmmelize; about 3-4 minutes.
Place 1-2 fresh cherries in the center of each pineapple slice and pour the rum over the top. Continue to cook for 1-2 minutes. Remove from heat and let cool for 5 minutes before adding the batter.

Add the batter to the iron skillet and bake for 30-40 minutes or until a toothpick come out clean.
Let the cake cool for 7-10 minutes before unmolding. Run a knife around the edge of the pan; place a large plate over the pan and carefully flip over the cake; let rest for 1-2 minutes until it releases.

Garnish with additional fresh cherries on top

Whip the cream in a cold bowl adding enough powdered sugar to sweeten. Add 1 teaspoon vanilla extract and serve with the cake.

ENJOY!

Serves 8-10

A Celebration Cake! Read More »

Stuffed Chicken Breasts with Prosciutto, Spinach

Fresh Herbs and Cheese

The Gourmet Farm Girl

Double this recipe if feeding more than two people and if using dried herbs

cut the amount used in half

2 Boneless Chicken Breasts with skin removed
4 slices Prosciutto
5-6 large fresh spinach leaves
1 14.5 oz can chicken broth
1/2 cup shredded mozzarella cheese
1 teaspoon fresh thyme
3-4 Garlic Cloves sliced
2 small sprigs of fresh rosemary
4-5 leaves of basil chopped

Fillet chicken breast open; place in a plastic bag and pound out with a meat tenderizer on both sides

Lay out chicken breasts, salt and pepper, lay 2 slices of prosciutto on top of chicken, top with 2-3 spinach leaves; 1/4 cup cheese and the thyme leaves

Gently roll the breasts and tie with kitchen string or use a few tooth picks to secure

Place in a glass baking dish; pour chicken broth over the breasts

Drizzle with extra virgin olive oil

Place the rosemary sprigs and garlic cloves in the broth and sprinkle the chopped basil over the chicken

and some into the broth

Bake at 400 degrees for 45-50 minutes till done

Let rest in baking dish for 5 minutes

Cut strings or remove tooth picks and slice each breast; pour gravy over to serve

Parsley Gravy

The Gourmet Farm Girl

1 14 oz can (reduced sodium) chicken broth
2-3 Tablespoons flour
2-3 Tablespoons butter
1 Tablespoon Fresh or Dried Parsley

Melt butter in a heavy skillet over medium heat; add flour to form roux

Pour broth in skillet and stir with a whisk or large spoon till thick and smooth

Stir in parsley

ENJOY!

Fresh Herbs and Chicken… Read More »

I have always loved fish…I like to fish for fish and I especially like to eat them.

When I was a kid we would go to the creek and fish for catfish. They tasted so good when mom would grill them with some butter or pan fry them with a light breading.

This is me…deep sea fishing on the family vacation 1968 off the coast of Florida

I caught a King Mackeral…with a bit of help!

While shopping Saturday afternoon I bought some fish to prepare for the weekend. I have never bought MONK FISH before. The gentleman behind the counter said it was a lot like Lobster; also know as the Poor Mans Lobster so I decided to give it a try.

Here is what I discovered about Monk Fish and the recipe I created.

I looked up a few things about this fish and I never imagined it would look like such a monster.

Yikes!!!

It is a very hardy fish, heavy and dense like lobster. It is mild so it needs some flavor like butter, pepper, salt and some spices or perhaps it would work well in a dish that calls for lobster pieces. Like a stew or chowder. (That is my next experiment)

It was a cold and snowy night, so I lit a fire and started cooking.

Monk Fish with Lemon Garlic Butter and White Wine Spinach Cream Sauce
The Gourmet Farm Girl

1 lb Monk Fish (2 fillets)

1 stick butter

Salt and pepper

4-5 cloves minced garlic

2 lemons

½ cup white wine (I used Chardonnay)

1 cup chopped fresh spinach

½ cup half and half or cream

Boil the fillets in salt water for 1-2 minutes remove from the water and place on a cutting board. Slit down the middle as you would a lobster tail.

Drizzle olive oil in a heavy oven proof skillet or a cast iron skillet. Place several pats of butter on the bottom of skillet and lay fillets on top. Sprinkle with salt and pepper, grated lemon peel, garlic and several more pats of butter on the top of the fish

Bake at 400 degrees for 10-12 minutes till it is opaque

This fish does not get flakey, it is tender but dense.

Remove fillets from the skillet and wrap in foil

Add 3-4 T butter and white wine to the same skillet and stir to loosen parts. Add the juice of 1 lemon, chopped spinach and cream. Stir till it reduces down to a thick sauce

Salt and pepper to taste

(I discover it needed extra butter bit more salt than I expected

and I think it would be good with some hotter spices like pepper flakes or hot sauce)

I served it with wild rice, steamed asparagus and garlic toast

ENJOY!

Fish Read More »

Crispy Oven Fried Chicken

By The Gourmet Farm Girl

1 four-five pound fryer cut up
½ cup flour
2-3 tablespoons Farm Girl House Seasoning Blend (or your favorite poultry seasoning)

2 cups Panko bread crumbs

2 eggs (beaten)
Salt and pepper to taste
Cooking Spray

Pre-heat oven to 400 degrees

Beat the eggs in a large mixing bowl and set aside; pour the bread crumbs

into a large mixing bowl and set aside.

Rinse the fryer in cold water and trim any excess fat; Pour the flour and seasoning into a plastic zip bag and place several pieces of the bird in the bag and toss till covered with a dusting of flour; repeat with the remaining pieces of chicken.

Dip each piece of the floured chicken into the beaten egg then directly into the bread crumbs and coat till completely covered with crumbs; tap off excess.

Spray vegetable oil on a large baking sheet with edges; place breaded chicken on baking sheet and spray the tops of the chicken with a light coat of the vegetable oil.

Bake at 400 degrees for 15 minutes; reduce temperature to 350 and bake for an additional 30-40 minutes till the chicken’s internal reaches 165 degrees and juices run clear.

Salt and pepper to taste.
Serves: 4-6

ENJOY!

Country Supper Read More »

Chicken Stew

The Gourmet Farm Girl

This recipe is a “how about something different” after eating a lot of great seafood dishes for a week I decide to cook up something a bit opposite for tonight‘s supper, still planning and testing out the seafood ideas that are soon to follow…

2-3 T Olive oil
2 stalks celery + the light green leaves, chopped
1 med size carrot peeled and chopped
2 cloves garlic minced
1 small onion chopped
2 small potatoes diced

2 bay leaves
1 T dried parsley or 2-3 T fresh chopped
1- 14 oz can petite chopped tomatoes with garlic and olive oil
1 -14 oz can low salt chicken broth
1 ½ T Basil Pesto
½ t dried thyme leaves or 1-2 T fresh thyme minced
Crushed black pepper and sea salt to taste
1-15 oz can pinto beans (kidney beans or any white bean will work)
2 Chicken breasts cut into bite size pieces or 3-4 chicken thighs will work for this recipe

Heat the oil in a heavy stock pot over medium heat; add the garlic, celery, carrots, and onion. Sauté till the onion is translucent; 5-7 minutes. Season with cracked black pepper and sea salt.

Stir in the tomatoes, chicken broth, bay leaves, basil pesto, thyme, parsley and chopped potatoes; simmer for 15-20 minutes then add chicken pieces. Continue to simmer on low to medium heat till the chicken is tender and potatoes are soft; additional 10 -15 minutes; add the beans and continue to simmer for 10-12 minutes more. The best flavor comes from a slow simmer and let the flavors come together.

Serve with some crusty bread for dipping and a light bodied wine like a Merlot

Serves 2-4
(Double if more is needed)

I served some fresh grapes and white cheddar cheese as a side or a tossed salad would work

ENJOY!

Chicken Stew Read More »

The Gourmet Farm Girl’s memories…

This is a picture of the Church and School where my grandpa went to school as did many of my ancestors. It was the foundation of the community. This German Methodist Church was where community meetings were held as well as funeral services.
These structures stood empty for many years before being destroyed. My best childhood friend and I played in them and often sat and pondered over what it must have been like all those years ago in that little one room school.
They are now long gone but the cemetery in which most of my ancestors are buried sits behind where these significant structures once stood, and is reminder of what was and who we are because of it.

Times Long Past Read More »