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Shrimp and Grits

4 cups water
1 cup yellow corn grits (or white)
2 tablespoons butter
2 cups shredded cheddar cheese
½ pound cured ham (chopped into bit size pieces)
2 tablespoons olive oil
4 tablespoons diced green onions
2 tablespoons diced red pepper
2-3 tablespoons white wine
1 cup cream
pinch of cracked black pepper
1 pound uncooked (20 medium) shrimp, peeled and de-veined with tails on
Chopped green onion tops or chives

Bring water to a boil; add grits and cook until water is absorbed 10-15 minutes; remove from heat and stir in butter and cheese; set aside and keep warm.

In a deep skillet over medium to medium high heat brown the chopped ham with 2 tablespoons olive oil; add the onions and peppers; cook for 3-5 minutes till tender. Add the white wine and the shrimp; sauté till shrimp is pink and shaped like a C. Remove shrimp from pan and set aside.

 Slowly add the cream and pepper; cook till cream thickens and reduces, 2-3 minutes; add the shrimp back into the pan; stir and heat for 1 minute.
Divide grits into serving bowls, top with shrimp and sauce; garnish with fresh chopped green
onion tops or fresh chives.

Serves 4-6

ENJOY!

Pure Comfort Food Shrimp and Grits Read More »

4 tablespoons Butter
4 tablespoons Extra virgin olive oil
2 ½ cups portabella mushrooms
2 ½ cups cremini mushrooms
¼ cup chopped leaks
¼ cup chopped sweet onion
½ teaspoon black pepper
½ teaspoon granulated garlic
¼ teaspoon ground nutmeg
¼ teaspoon ground coriander
6 cups low sodium beef broth
2 Bay leaves
1/8 cup corn starch
1/8 cup icy cold water
1 cup cream
1 cup half & half

Melt butter and oil together and saute the mushrooms until soft
add the leaks, onions, seasonings and stir.

Pour the broth over the mushrooms and vegetables; add the bay leaves and simmer for 45-50- minutes.

Remove from heat and puree the mixture till semi smooth
(leaving some chunks of mushrooms)

Mix the cornstarch and cold water together and set aside

Pour the cream and half & half into the mushroom mixture stir in the cornstarch to thicken

Homemade Creamy Mushroom Soup Read More »

2 cups drained well cooked or canned chick peas, drained
1/2 cup Tahini (sesame paste)
1/4 cup extra virgin olive oil, plus more for drizzling
2-3 cloves of garlic
Pinch of salt and cracked black pepper
1 tablespoon ground cumin
1/2 teaspoon paprika
Juice of 1 lemon
1/4 cup Toasted Pine nuts
pinch of dried red pepper flakes
Chopped fresh cilantro for garnish

Place everything (except the cilantro) into the food processor. Start to blend the mixture and drizzle a little water or extra lemon juice in until a smooth puree.

Place in a bowl or on a plate and carve circular groves through the hummus with a table knife.

Drizzle with additional olive oil (it will go into the groves) sprinkle with pine nuts, pepper flakes and cilantro.

Serve with Naan bread, pretzel chips or nachos

Serves 6-8

Homemade Hummus Read More »

This is a segment from a Kickstarter Campaign video I did several years back. Enjoy learning more about my roots and how The Gourmet Farm Girl began.

Video Of My Story Read More »

I just had to share this recipe for scallops.
Recipe is by  Marcela Vallodolid.
I usually end of changing things in a recipe but this one works just as it is.
Photo by The Gourmet Farm Girl

  • 1/4 cup plus 1 tablespoon olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon crushed dried red chile flakes
  • 4 cloves garlic, minced
  • 1 pound jumbo sea scallops (12 to 15)
  • Salt and freshly ground black pepper
  • Lime wedges, for serving

    In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.

    Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

Cilantro Scallops Read More »

1 jar of The Gourmet Farm Girl Curry Lentil Soup
1 cup coconut milk
8 medium size Tilapia fillets
fresh cilantro (for garnish)
Red pepper flakes (optional garnish)
Fresh Naan for dipping

In a mediums size sauce pan heat the soup and stir in the coconut milk, reduce to simmer

Broil the Tilapia on an oil sprayed pan for 5-7 minutes or until flaky

Plate with curry  on the bottom and place the fish on top with a spoonful of additional curry. garnish with chopped cilantro and serve with pepper flakes and Naan.

Serves 4-8

Easy Tilapia with Curry & Lentils Read More »

gfgfallchili-img_7537

Easy Chili

¼  pound beef chuck roast or pork tenderloin (beef stew meat works well also)
2 cups beef stock
1- 32 oz jar of your favorite Gourmet Farm Girl Chili
Sour Cream or shredded cheese for garnish
Fresh Cilantro for garnish (optional)
Place the meat in a crock pot and cover with broth.
Slow cook for 3-4 hours or until fork tender.

(Crock Pot temperatures vary)

Drain the stock (keep for other recipes)
(Remove any excess fat or bone if applicable)

Cut or pull apart the meat into pieces and add the jar of chili.

Gently incorporate the meat and chili together, serve with a garnish of sour cream, cheese and a few pieces of cilantro.

ENJOY! 

Perfect Chili Recipe Read More »

Use a prepackaged bag of fresh Ravioli of your choice, cook to package directions.

At the same time pasta cooks heat a jar of Heritage Tomato Soup

Pour the soup over the pasta and garnish with Parmesan cheese and a sprig of fresh basil

Easy Ravioli Read More »

Use a prepackaged bag of fresh Ravioli of your choice, cook to package directions.

At the same time pasta cooks heat a jar of Heritage Tomato Soup

Pour the soup over the pasta and garnish with Parmesan cheese and a sprig of fresh basil.

Heat and Serve Soup Read More »

Preheat oven to 350

1  pound pork tenderloin
salt and pepper
5 Tablespoons extra virgin olive oil
1 teaspoon chili powder
1 Tablespoon dried Fenugreek leaves
1 teaspoon granulated garlic
pinch of salt
pinch of pepper
1 small red onion sliced thin and saute’
8 oz. feta cheese
Fresh Sprouts such as Alfalfa or Broccoli
1 package slider buns

Salt and pepper the tenderloin and place on a baking sheet, bake for 25-30 minutes until cooked through (140 degrees)
Remove from oven, cover with foil and let rest for 8-10 minutes

In a small bowl, whisk together the olive oil, chili powder, fenugreek leaves, garlic, salt and pepper; set aside

To make the sliders: slice the meat into thin slices. Top the buns with some sprouts, layer the meat on top, add some of the saute’ red onions and feta cheese.
Drizzle with the seasoned olive oil sauce, place the top of bun on and enjoy!

Makes 8-10 sandwiches

New Year’s Pork Sliders Read More »