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Easy Nachos

Heat Oven to 400 degrees

Use any flavor of The Gourmet Farm Girl Chili and spread over a bed of nachos.

Cover with shredded cheese, green onions, chopped peppers or any of your favorite veggies, beans or meat

Add another layer of cheese  and bake for 5-8 minutes till hot and cheese is melted

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Blackened White Fish with Steamed Spinach
over Potato Pancakes 

By The Gourmet Farm Girl

 

4-5 cups mashed potatoes (great idea for leftovers)
3 tablespoons butter + 2 tablespoons olive oil
4 medium size white fish fillets such as Tilapia
1-2 teaspoons The Gourmet Farm Girl Blackening Seasoning
8 cups fresh spinach
Salt to taste

Shape mashed potatoes into patties: in a non-stick skillet heat 2 tablespoon butter and one tablespoon oil over medium heat and fry potato pancakes for 3-4 minutes on each  side till golden brown.

Season the fish fillets with blackening seasoning

While potatoes are frying; heat the remaining oil in a large heavy oven proof or cast iron skillet; place the fish in skillet and fry for 3-4 minutes, remove from heat and place under the broiler for 1-2 minutes till cooked through and flakes easily with a fork.

Steam the spinach in a steamer pan or add 3-4 tablespoons water to a stock pot, add spinach; cover and cook over medium high heat till just wilted,  5-6 minutes

Place the potato pancake onto plate; add a layer of spinach and top with a piece of fish.

Serves: 4

ENJOY!

 

Easy Fish Recipe Read More »

Mussels with Pasta, Fresh Spinach and Cheese

By The Gourmet Farm Girl

Mussels with Pasta, Fresh Spinach and Cheese
By The Gourmet Farm Girl

2 servings of fettuccine pasta cooked
1 tablespoon butter
1-2 tablespoons extra virgin olive oil
3-4 cloves garlic minced
1 quart chicken stock
1/2 teaspoon dried basil leaves
1 teaspoon dried parsley
1/2 teaspoon cracked black pepper
1 1/2 pounds fresh mussels
1 cup fresh spinach (packed)
1/2 cup shredded Italian blend cheese
pinch of dried red pepper flakes

Cook pasta according to package directions for al dente; drain and set aside

In a deep skillet melt the butter and oil together over medium heat; saute the garlic for 30-40 seconds till just fragrant. Add the chicken stock, basil, parsley and pepper. Bring the broth to a boil; add the mussels. Cover and cook for 2-3 minutes till mussels open, discard any that do not open.
Stir in the pasta and fresh spinach, cover and steam on low heat for 1-2 minutes. Remove from heat and top with the cheese blend and pepper flakes. Serve with some crusty bread for dipping.

Serves 4-5

Note: whole wheat, spinach pasta or herb flavored pasta like rosemary, basil or garlic would work well with this recipe.

Cook pasta according to package directions for al dente; drain and set aside

In a deep skillet melt the butter and oil together over medium heat; saute the garlic for 30-40 seconds till just fragrant. Add the chicken stock, basil, parsley and pepper. Bring the broth to a boil; add the mussels. Cover and cook for 2-3 minutes till mussels open, discard any that do not open.

Stir in the pasta and fresh spinach, cover and steam on low heat for 1-2 minutes.  Remove from heat and top with the cheese blend and pepper flakes. Serve with some crusty bread for dipping.

Serves 4-5

Note: whole wheat, spinach pasta or herb flavored pasta like rosemary, basil or garlic would work well with this recipe.

Show Me Your Mussels… Read More »

New Location for The Gourmet Farm Girl Soups and Chili
115 Clay Street
Bowling Green, Ohio 43402
 
www.calicosageandthyme.com

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Roasted Sweet Corn Soup
By The Gourmet Farm Girl
4 ears of fresh sweet corn
4 tablespoons butter
2-3 tablespoons extra virgin olive oil
3 garlic cloves minced
3 green onions chopped
1 cup chopped celery (and some of the green leaves)
1 1/2  quarts chicken stock
1 cup 1/2 and 1/2 (or heavy cream)
1 tablespoon butter
2 tablespoons corn starch
4 tablespoons cold water
hot pepper flakes for garnish (optional)
fresh cilantro for garnish
Heat your grill to 425 degrees or have your coals ready
Husk the corn and rub each ear with a tablespoon of butter. Place on a hot grill for 3-4 minutes till just charred a little; remove and allow to cool
In a medium size stock pot heat the oil over medium high heat, add the garlic, onions and celery sauté till just tender 2-3 minutes.
Add the chicken stock, reduce heat to simmer and cover with a tilted lid.
Cut the kernels of corn from the cobs and set aside. Place the cobs into the hot soup and continue to simmer for about 12-15 minutes. (this will add additional flavor)
Remove the cobs and add to the compost. Add the kernels of corn to the soup and continue to simmer over low heat for an additional 12-15 minutes till the kernels are tender.
Add the 1/2 and 1/2 or cream additional tablespoon of butter and continue to simmer for an additional 5 minutes. Turn off the heat.
Whisk together the cornstarch with the cold water and slowly stir into the soup to thicken.
Serve with a sprinkle of hot peppers on top along with fresh cilantro leaves.
Or you can stir in the hot pepper flakes if desired.
Serve with some crusty bread too!

Summer Sweet Corn… Read More »

Sweet Corn, Peppers and Black Bean Salad
By The Gourmet Farm Girl

1 dozen ears fresh picked sweet corn
2 teaspoons cider vinegar
1/3 cup extra virgin olive oil
1 teaspoon cumin
salt and pepper to taste
2 teaspoons Tajin Seasoning
1 sweet banana pepper
2 red hot peppers
1 jalapeno pepper
1 sweet banana pepper
2 red hot peppers
1 jalapeno pepper
1 15 oz. can black beans
3 tablespoons fresh cilantro chopped

Bring a large stock pot of water to boil; add corn and cook for 8-10 minutes; drain and cool corn under cold water. When corn is cool enough to handle cut the kernels off the cobs and place in a large mixing bowl.

Whisk together the oil, vinegar, cumin, salt, pepper and Tajin seasoning; set aside

Chop the peppers into small pieces; add to the corn along with the can of beans.

Gently stir in the oil mixture and  refrigerate for 1-2 hours
Top with fresh cilantro before serving

Serves 6-8

ENJOY!

Summer Salad Idea… Read More »

Blackberry and Lemon Muffins
with Honey Drizzle
By The Gourmet Farm Girl
1/2 cup half and half
1/4 cup of The Gourmet Farm Girl Lemon Extra Virgin Olive Oil
1 egg
1 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 pint fresh blackberries
Preheat oven to 400 Degrees
Line a muffin tin with cupcake papers.
Whisk the milk, oil and egg together and set aside. Sift together the flour, baking powder and salt.
Add the wet mixture to the dry and stir until moistened. Fold in the berries. the batter should be slightly lumpy.
 Fill each muffin cup about 2/3 full and bake for 20-25 minutes.
Remove from oven and drizzle some pure Ohio honey over the top of each muffin. Allow to sit for about 3-4 minutes; remove muffins to a wire rack to finish cooling.
Yields 1 dozen
~Enjoy~

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Vegetable and Zucchini Salad with Beans
By The Gourmet Farm Girl
1 small yellow zucchini
1 small green zucchini
1/2 green pepper
1/2 red pepper
1 habanero pepper
6 mediums radishes
1 medium red or white onion
1/3 cup fresh parsley
1 small can sliced black olives
1 16 ounce can Cannellini beans
1 15.5 can Kidney Beans
1/3 cup of The Gourmet Farm Girl Golden Balsamic
1/4 cup of The Gourmet Farm Girl Mission Extra Virgin Olive Oil
1/4 cup of The Gourmet Farm Girl Lemon Infused Extra Virgin Olive Oil
1 Tablespoon of The Gourmet Farm Girl Pork Seasoning Blend
 Cut all of the vegetables into bite size pieces and place in a large mixing bowl, chop the parsley and add to the vegetable mixture. Drain and rinse the beans and add to the mixture.
Whisk together the balsamic vinegar, oils and seasoning. (the pork seasoning is a sweet rosemary, thyme and peppery flavored seasoning) pour the dressing over the mixture and gently fold in.
Refrigerate for several hours before serving.
Yields 8-10 servings
 ENJOY!

Delaware Farmer’s Market Recipe… Read More »

Visit your local farmers market and purchase the following ingredients for this delicious summer salad. Varieties of fruit balsamic can be found at most local supermarkets or specialty food stores. 
Blackberry Vinaigrette Salad
By The Gourmet Farm Girl
For the Dressing
1/2 cup extra virgin olive oil
1/2 cup vegetable or canola oil
1/4 cup Blackberry Balsamic vinegar (or regular balsamic)
2 Tablespoons honey or brown sugar (more if desired)
Or a sugar substitute such as Splenda 
Pinch of sea salt and cracked black pepper
Assortment of fresh greens
1 small zucchini (sliced or chopped)
1 small red onion (sliced)
1 8 oz. package blue cheese
Feta or Goat cheese works well in this recipe also
1 small package fresh blackberries
Whisk the dressing ingredients together in a small bowl and set aside.
Assemble the number of plates needed with the fresh greens; whisk the dressing again and drizzle over the salad. Top with the  zucchini, red onion slices, blue cheese crumbles and a few fresh blackberries.
Store leftover dressing in a pint jar in the refrigerator for up to two weeks. Warm to room temperature and whisk again or shake before serving.

Farmers Market Salad Idea… Read More »