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Chicken, Bacon and Water Chestnut Spinach Bites
By The Gourmet Farm Girl
2 large boneless skinless chicken breasts
2 cups papaya juice
1 teaspoon granulated garlic
salt and pepper to taste
6-7 slices of peppered bacon
1- 5oz can water chestnuts (sliced)
1 bag of large spinach leaves
Hot sauce
Party picks or toothpicks
Place the chicken in a zip seal bag with the papaya juice. Place the bag in a bowl and marinate in the refrigerator for 3-6 hours.
Sprinkle the garlic and salt and pepper on both sides of the chicken breasts and grill at 400 degrees for 5-6 minutes on one side and 1-2 minutes on the other; remove from heat and cover with foil.
Fry the bacon till almost crisp; remove and drain on paper towels.
When ready to assemble: cut the chicken and bacon into bite size pieces. Stack 2-3 spinach leaves on top of each other and place one water chestnut, a piece of bacon  and a piece of chicken in the middle; skewer onto a party pick; repeat.
Before serving drizzle the hot sauce over each bite or set the sauce to the side and allow each guest to add their own.
Serves 15-20

Summer Appetizer Idea… Read More »

All 4 flavors of The Gourmet Farm Girl chili is available in the Natural Food section at Kroger’s.
(select stores in the main grocery isle)
There are 67 locations throughout Ohio up to Lambertville Michigan down to
Wheeling and Moundsville West Virginia.

(see location map on website)

*Remember  they make a great Coney Dog sauce and cheese burger topping for summer picnic’s or use as a dip with Nachos


Additional recipe ideas available on my website at www.thegourmetfarmgirl.com
YUM!

It’s Outdoor Party Season… Read More »

The Peony Flower
My grandmother had a picket fence built many years ago. I remember as a young girl growing up on the farm the beautiful Peony bushes that grew along side of these pickets. The fence always seemed to be in need of some new white paint. I also recall my attempts to paint this stretch of fence every summer. Note… I said attempt; I never seemed to get the job completed before fall set in. Never-the-less the beautiful Peony’s would always bring a smile to my face and brighten my day. Not to mention the wonderful aroma they would send out to whom ever walked by or when I attempted to paint the pickets.
1930’s

When the fence was torn down in later years, I removed some of the Peony bulbs and transplanted them to my home. They grew beautifully and when I moved several times later throughout my life I continued to transplant some of the bulbs. I still have some of these beauties and the memories.

ENJOY Your Day…
The Gourmet Farm Girl

It’s Peony Flower Season… Read More »

I couldn’t think of what else to call this recipe…you can taste the fresh goodies from the spring garden
Spring Chicken
By The Gourmet Farm Girl
4-6 Boneless skinless chicken thighs
2-3 tablespoons extra virgin olive oil
salt and pepper to taste
14.5 oz.. can of diced tomatoes
1 teaspoon fenugreek
1 teaspoon tarragon
½ teaspoon granulated garlic
3 Bay leaves
1 large russet potato sliced thin
3-4 green onions chopped
1 cup sliced mushrooms of any kind
splash of white wine (I used chardonnay)
1-2 cup fresh peas (or frozen)
4-6 cups of fresh spinach for the plates
Pre-heat oven to 350 degrees
Place the chicken thighs on a plate and drizzle with the olive oil; salt and pepper both sides.
Pan sear or grill for 3-4 minutes; remove and set aside.
Pour the diced tomatoes into a Dutch oven and place the chicken thighs on the top of the tomatoes.  Season the thighs with the fenugreek, tarragon and garlic add the bays leaves. Slice potatoes and layer on top of the meat followed by the onions and mushrooms. Add a splash of white wine, cover with the lid and bake for 45-50 minutes.
Remove from oven and add the peas, cover and allow the peas to steam cook for about 5-7 minutes.
Place about a cup or big handful of fresh spinach on each plate; place a chicken thigh on top and pour some of the broth and vegetables over the plate.
Serves 4-6
You may need some crusty bread to soak up the juice!

Just a Spring Chicken… Read More »

My grand-daughters mommy is a very busy gal with 3 girls under the age of 8. This is a delicious recipe she created using healthy ingredients. Just a few changes to a recipe using turkey and wild rice instead of beef and white processed rice, along with not adding additional salt can make a huge difference in your diet.
By Erica Slavey

Mini Turkey Stuffed Peppers 
 
 
 
6 small sweet peppers
6 green onions (chopped)
1 pound ground turkey
1- 15.5 oz. can tomato sauce (divided)
+ water
1 egg
1/2 cup milk
1/2 cup bread crumbs
1/2 tsp. dried mustard
1/2 tsp. pepper
1/2 tsp. granulated garlic
1 cup wild rice (pre-cooked)
1/2 cup shredded mozzarella cheese
 
Preheat oven to 350 degrees

Spray with cooking oil a 9×9 inch baking dish

 
Cook rice according to package directions and set aside

Wash peppers and slice open, removing any seeds and ribs. Chop the green onions and set aside.

 
Mix together with the turkey all of the  remaining ingredients (except the cheese) use only 1/2 of the tomato sauce
Stuff each pepper with some meat mixture and top with the remaining tomato sauce mixed with enough water to cover the peppers.  
 
Bake covered with foil for 40 minutes; remove from oven and top with the shredded cheese. Return to the oven 10-15 minutes until melted. 
 
Serves 4
 
 



Easy Healthy Meal’s Read More »

Here’s a great idea for grilling out. We all know how great chili is on a hot dog… how about a Chili Burger!
Just top off your favorite cheese burger with a BIG spoonful of
The Gourmet Farm Girl chili!
I used Spicy Bean (hot) ~Buckeye (mild) or Farmhouse (regular) works great too…

~click on the link below to order now~   

~ click here for retail locations~
And remember all chili’s are Gluten Free, Preservative Free
and Vegan

It’s Grillin Time Read More »

 The Mint Pesto used in the pasta works excellent with lamb. Grill lamb chops and place around the edge of the serving plate.   
Swiss Chard is used as a green in this recipe, other greens such
 as Kale or Spinach can be used also.
Spicy Linguine with Swiss Chard
 and Mint Pesto
By The Gourmet Farm Girl

9 large cloves garlic (roasted)
1/2 cup toasted pine nuts (divided)
4 serving amt. of Linguine noodles
2 cups Swiss Chard cut into strips
2 tablespoons olive oil2 green onions (chopped)
1 14.5 oz can diced tomatoes (drained)
2 Tablespoons Mint Pesto (recipe below)
½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
5-6 tablespoons grated Parmesan Cheese (for garnish)

Roast garlic by cutting in half; drizzle with olive oil and wrap in aluminum foil. Bake at 325 degrees for 40-45 minutes till soft and fragrant. Remove from oven; set aside and allow to cool.  

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.  

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat;  drain noodles and chard;  reserve some of the pasta water. Set aside

Mint Pesto
6 cloves of roasted garlic
¼ cup toasted pine nuts
1 ½ cups fresh mint leaves
¾ cup fresh flat leaf parsley leaves  
½ teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup grated Parmesan
¼ cup extra-virgin olive oil

In a food processor add 6 cloves of the roasted garlic, half of the toasted pine nuts. Pulse to chop. Add the mint and parsley leaves; pulse to chop. Add the salt, pepper and grated cheese. Pulse to blend; while machine is running slowly add the olive oil. Scrape bowl often and continue to pulse until blended.  Pesto can be stored in the refrigerator for one week.

In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes. Add the tomatoes, smash the remaining roasted garlic cloves and stir into the sauce Simmer for 3-4 minutes till hot.  Add the cooked pasta and Swiss Chard, stir in 2-3 Tablespoons pesto and the pepper flakes. 
Toss to coat (Add some pasta water if a thinner sauce is desired) pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.   

Serves 4-6

ENJOY!

Great with Lamb Chops… Read More »

Even though it’s spring…this cool weather calls for a combination of grilling and a hot comforting casserole for supper!  


Grilled Chicken over Tomatoes, Prosciutto and
Mozzarella  Cheese Casserole
By The Gourmet Farm Girl  
3 cups cooked penne pasta (or your favorite shape)

2 large boneless skinless chicken breasts
1/2 tablespoon of The Gourmet Farm Girl House Seasoning
(Note- House Blend is an Italian flavor blend)
Extra Virgin Olive oil
3 cloves garlic chopped
1 medium size green pepper (sliced thin)
1 small onion (sliced thin)
1 cup sliced portabella mushrooms
6.5 ounce jar Sun Dried Tomato Pesto
1-14.5 ounce cans diced tomatoes
3 ounces sliced Prosciutto (cut into strips)
8 ounces fresh mozzarella cheese (sliced)
1 cup tomato juice
4 tablespoons toasted pine nuts
2-3 tablespoons fresh chopped Flat Leaf Parsley

Preheat grill to 400 degrees
Preheat oven to 350 degrees

Boil pasta to al dente according to package directions. Remove from heat, drain and pour into a large mixing bowl; set aside

Season chicken breasts on both sides with seasoning (or salt and pepper) place on a plate and drizzle with extra virgin olive oil; set aside

In a large saute pan over medium high heat drizzle in 3-4 tablespoon of extra virgin olive oil, add the chopped garlic and saute for 30-40 seconds till fragrant. Add the sliced peppers, onions and mushrooms, saute for 5-7 minutes till soft. Stir in the sun dried and diced tomatoes, heat through and pour over the cooked pasta; mix together.

Spray a 9×9 glass baking dish with cooking oil and pour half of the pasta mixture into the casserole dish. Layer the Prosciutto and half of the cheese over the pasta; pour the remaining pasta over the top ; place the remaining cheese on top. Pour the cup of tomato juice around the sides of casserole dish. Cover tightly with foil and bake for 20-25 minutes.

While casserole bakes; grill chicken breasts 4-5 minutes on each side till cooked through; remove from heat and wrap in foil; allow chicken to rest for 5-6 minutes then slice into strips.

Remove casserole from oven and place the grilled chicken over the top and drizzle with extra virgin olive oil; top with toasted pine nuts and fresh parsley; serve immediately.

Serves 4-6

  

Spring Casserole… Read More »
Meatball’s
By the Gourmet Farm Girl
Pre-heat oven to 350 degrees
Line a large baking sheet with parchment paper
1/4 pound ground veal
1/4 pound ground beef
1/4 pound Italian sausage
1 tablespoon rendered Duck fat (optional)
or a drizzle of extra virgin olive oil
3 slices white bread (crumbled)
1 cup cup milk
1 teaspoon dried mustard
1 teaspoon salt (more for finishing)
1/4 teaspoon black pepper
1 teaspoon granulated garlic
1 tablespoon Worcestershire sauce
1/2 cup finely grated parmesan cheese
1 egg
juice of 1 small onion (do this by using a citrus juicer or a fine grater right over the bowl of meat)

In a large mixing bowl combine the meats and Duck fat together with your hands; set aside
In a small bowl combine the crumbled bread and milk; set aside

Add the seasonings, cheese, egg and onion juice to the meat mixture and combine together with your hands until just blended (do not over mix) add the bread from the milk bowl along with some of the milk and continue to blend the mixture until it comes together. Add more milk if needed, your mixture should hold together but be wet.

Using an ice cream scoop, scoop out some meatball mix and with wet hands gently roll into balls and place on the baking sheet, sprinkle with just a little more salt.

Bake for 15-17 minutes until just about cooked through. Remove the meatballs and place in your red sauce to finish cooking.

If not using in a sauce, bake for about 20 minutes or until juices run clear.

Yields – 13-14 meatballs

The Best Meatball’s Ever… Read More »