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I have been posting new recipes for my chili line on my website under IDEAS.  There are a lot of ways to use chili. If you have an idea or a way you use up leftover chili
 let me know. I’m always looking for a new idea!
 

Chili Biscuits

Preheat oven to 375 degrees
 
1 jar any flavor of The Gourmet Farm Girl Chili
(I used Spicy Bean)
1 16 oz. can of Jumbo Buttermilk Biscuits  (8 count)
1 cup shredded Mexican blend cheese
1 medium size avocado (diced)
sour cream and fresh chopped cilantro for garnish
 
On a medium size ungreased baking pan separate the biscuits and press down in the center to form a pocket in two of them.
Reserve the other two for the top. 
Place about 2-3 tablespoons of the cheese in the pocket and top with 2-3 tablespoons of chili; top with a bit more cheese
Gently stretch out the remaining two biscuits and place on top; using your finger tips press the edges to seal the biscuits together.
 
Bake for 20-22 minutes or until golden brown, remove from the oven and top with the remaining cheese; return to the oven until melted   
 
Top with fresh chopped cilantro
Allow to cool slightly before slicing, serve with avocado and sour cream
 
Yields 4 servings (recipe can be doubled)
 
 
 
 
 
Biscuit Chili Bowl  
 
Heat the remaining chili in a sauce pan, add your favorite meat if desired.
(I like adding about a 1/2 pound chicken sausage to this recipe)  
 
Use the same recipe above and place the biscuit right in a bowl of chili, garnish and serve   
 
Yields 4 servings
YUM!
 
 

Do you have an idea? Read More »

 Pork Tenderloin  with Cabbage Stuffing and Irish Whisky
By The Gourmet Farm Girl 
 
 
 
 
1 -1 1/2 lb. pork tenderloin
1/2 teaspoon Hickory smoked sea salt (or regular salt)
3 tablespoon Irish butter (or regular butter)
2 strips smoked bacon (cooked)
1 small onion chopped
2 cups chopped cabbage
1 medium size carrot diced or shaved
1/4 teaspoon dried red pepper flakes
1/4 teaspoon granulated garlic
kitchen twine
2 shots of Irish Whisky
1 Tablespoon Irish butter

 

Pre heat oven to 350 degrees
 
 
Fillet open the tenderloin on a cutting board and sprinkle with the salt; set aside
 
In a medium size skillet cook the bacon till crisp and set aside to cool; remove the bacon fat.
 
In the same skillet melt the butter over medium high heat and sauté the onion, cabbage, carrot, till tender and caramelized; about 12-15 minutes. Add the red pepper flakes and garlic, stir and remove from heat.
 
Chop the bacon into bite size pieces and add to the cabbage mixture along with 1 shot of the whisky. Pour the cabbage mixture over the tenderloin and gently roll length wise. Secure with kitchen twine and place seam side down onto a shallow baking pan lined with tin foil. (makes for an easy clean up) Pour the other shot of Whisky over the top of the loin and bake for 30-40 minutes or until the internal temperature is 145-150 degrees.
Remove from the oven and spread the additional butter over the top and  allow to rest for 5-7 minutes before slicing.
 
Note: Use a vegetable peeler to shave the carrots for nice thin strips 
 
*Serve the pork over mashed potatoes or potato pancakes with your favorite veggie and soda bread.
 
Serves 4-6 
 
ENJOY!


Irish Supper Recipe… Read More »



Chilean Sea Bass with Roasted Pecans

by The Gourmet Farm Girl

¼ cup chopped pecans
4 tablespoons butter (divided)
1 lb fresh sea bass- 2 fillets
(double recipe it serving more than two people)
¼ cup white wine

Preheat oven to 360 degrees
 
In a medium size (oven proof) pan sauté the pecans in 2 tablespoons butter over medium heat till caramelized 2-3 minutes; drain onto a paper towel
Place fish fillets in the same skillet skin side down; pour the white wine over the fillets; press the toasted pecans  on top of fish, (some will fall off) place a pat of butter on top of each fillet;
Bake at 350 degrees for 12-14 minutes or till fish is flakey; remove and let rest for 4-5 minutes before serving.
 

Quick and Delicious… Read More »
Seasoned Swordfish with Spaghetti Squash and
Campari Tomatoes
By The Gourmet Farm Girl
 
 
 
2 Swordfish fillets (about 1 inch thick)
salt and pepper
2 teaspoons chili powder
1 teaspoon coriander powder
4 tablespoons lemon extra virgin olive oil
3 tablespoons chopped fresh parsley + leaves for garnish
3 tablespoons soft butter
splash of white wine
1 medium size spaghetti squash
2-3 Campari tomatoes sliced or chopped
1 tablespoon capers
 
 
Place fish fillets in a container; salt and pepper to taste and sprinkle each side of the filets with the chili powder, coriander and drizzle the oil over the fillets.  Cover with a lid and place in the refrigerator for 1-2 hours to season up. Flipping the container on occasion to allow all the seasonings and oil to cover them.
 
Mix the parsley and butter together and set aside
 
Heat oven to 350 degrees
 
Cut the squash in half (length way) scoop out the seeds and place the squash in a shallow baking dish with about 1/2 inch of water and bake for 45-50 minutes till the squash is soft
When soft; remove from the oven and with a fork shred the squash (length way) into spaghetti like noodles; place on a serving plate
 
Heat about 2 tablespoons of the butter mixture in a skillet over medium high heat. Place the fillets in the pan and cook for about 3 minutes per side. Remove the fillets and place on top of the squash.  Drop the remaining butter mixture on top. Deglaze the pan with a splash of white wine and pour over the fillets.
 
Garnish with the capers, parsley leaves and tomatoes
 
 
Serves 2
(Can be easily doubled)
 
Note: For a softer tomato, add them to the pan for a few minutes before deglazing.
 
 
 
 


Lent Recipe… Read More »

Curry Baked Zucchini, Tomatoes with Cheese and
 Crunchy Crumb Topping
By The Gourmet Farm Girl
1 ½ cups Panko bread crumbs + 1 tablespoon butter
2 tablespoons butter
5-6 green onions (chopped)

3 cloves garlic, (chopped)
2 medium size zucchini sliced into half moons, ½ inch thick
3 small yellow squash sliced into half moons, ½ inch thick
4 medium size tomatoes cut into wedges
1 tablespoon fresh thyme chopped
Salt and pepper to taste
1 cup half-n-half
2 eggs (beaten)
½ tablespoon brown sugar
1 teaspoon Garam Masala
½ cup grated sharp white Cheddar
¼ cup grated Parmesan cheese

Preheat oven to 375 degrees

Butter a 9×9 inch casserole dish; set aside

In a small mixing bowl melt one tablespoon butter add the Panko crumbs; toss and set aside
In a medium size skillet over medium to medium high heat, melt 2 tablespoons butter and sauté onions and garlic for several minutes; till translucent. Add zucchini, squash and tomatoes; cook for 5-7 minutes till semi-soft; add thyme; remove from heat and add mixture to the casserole dish. Season with salt and pepper.
While squash is cooking; mix in a medium size bowl the half-n-half, beaten eggs, sugar and seasoning.
 
Pour mixture over the casserole; top with the cheeses and bread crumbs.
Bake for 35-45 minutes till bubbly and bread crumbs are golden brown
Serves 6-8
ENJOY!

Warm Up to This Casserole… Read More »

A friend of mine is the owner and founder of a wonderful line of pure food items. The line is called “Vino de milo” from Athens Ohio. You can find these products in many stores in Ohio and other states as well. So I picked up a jar of- Artichoke Fennel with Chardonnay pasta sauce and just stepped it up a bit. I didn’t add anything to the sauce…just a few extras to make it special.
 http://vinodemilo.com
Check out the website for more products.
 
Turkey Meatballs in Artichoke Fennel with Chardonnay Pasta Sauce over Spinach 
By The Gourmet Farm Girl

1 fennel bulk- roasted
extra virgin olive oil
Sea salt

1/2 pound ground turkey
1  cup of soft bread torn into pieces
1/2 cup milk plus extra if needed
1 egg
1 tablespoon Worcestershire sauce
3 gloves of roasted garlic (or 1/2 teaspoon granulated garlic)
1 green onions finely chopped
1/2 teaspoon dried mustard
1 teaspoon dried basil

2- 25 oz. jars of Vino de milo Artichoke Fennel with Chardonnay sauce
6 cups fresh spinach leaves
Cooked pasta of your choice
1 small block of Parmesan cheese

Preheat oven to 425

Cut the leaves off of the fennel bulb and cut the bulb in to slices and place on a baking pan. Drizzle with olive oil and salt. Roast the slices for 30-40 minutes or until till brown and caramelized. Remove and set aside.

While the fennel roasts, make the meatballs

In a medium size mixing bowl add the turkey and all of the ingredients except fennel, oil, sauce and spinach leaves. Mix with your hands till well blended and moist. Add a bit more milk if needed (if it seems dry) Mixture should be very moist but hold together.

With a small ice cream scoop; place a scoop of the mixture onto a baking sheet sprayed with oil and bake the meatballs for 15 minutes; remove from oven and turn them; finish baking for an additional 5-7 minutes  (Remember they are going to cook more in the sauce)
Should yield about 6-8 meatballs

Pour the pasta sauce into a large pot and heat; add the meatballs and reduce to simmer.

Make enough pasta for 6  servings; drain and set aside

Place a cup of spinach leaves onto each plate or bowl, top with pasta, grate some cheese over the pasta, top with sauce and some meatballs.  Garnish with a few slices of the roasted fennel.

Enjoy!

Step it up a bit… Read More »

It was a beautiful morning to take a walk in the fresh snow that fell overnight. It was crisp and quite in the woods until Mr. Redhead started searching for some breakfast in the bark of a tree. 
Winter February 5 2015
What a beautiful Woodpecker…I was able to watch him for 2-3 minutes before the dogs took notice and scared him away…I believe he is happy here, I’m sure to see him again.
Here are some facts about the Woodpecker:


The Red-headed Woodpecker is one of only four North American woodpeckers known to store food, and it is the only one known to cover the stored food with wood or bark. It hides insects and seeds in cracks in wood, under bark, in fenceposts, and under roof shingles. Grasshoppers are regularly stored alive, but wedged into crevices so tightly that they cannot escape.

  • Red-headed Woodpeckers are fierce defenders of their territory. They may remove the eggs of other species from nests and nest boxes, destroy other birds’ nests, and even enter duck nest boxes and puncture the duck eggs.
  • The Red-headed Woodpecker benefited from the chestnut blight and Dutch elm disease outbreaks of the twentieth century. Though these diseases devastated trees they provided many nest sites and foraging opportunities for the woodpeckers.
  • The striking Red-headed Woodpecker has earned a place in human culture. Cherokee Indians used the species as a war symbol, and it makes an appearance in Longfellow’s epic poem The Song of Hiawatha, telling how a grateful Hiawatha gave the bird its red head in thanks for its service.
  • The Red-headed Woodpecker has many nicknames, including half-a-shirt, shirt-tail bird, jellycoat, flag bird, and the flying checker-board.
  • Pleistocene-age fossils of Red-headed Woodpeckers—up to 2 million years old—have been unearthed in Florida, Virginia, and Illinois.
  • The Red-headed Woodpecker was the “spark bird” (the bird that starts a person’s interest in birds) of legendary ornithologist Alexander Wilson in the 1700s.
  • The oldest Red-headed Woodpecker on record was banded in 1926 in Michigan and lived to be at least 9 years, 11 months old.
 
Enjoy your day!

 

Winter Walk… Read More »

 

I received a nice email yesterday from the owner of this site…click on the link below to read about The Gourmet Farm Girl products and a lot of other great Ohio companies!
  
 
State Gifts USA is a comprehensive and engaging website dedicated to 
America’s small businesses.  We spotlight unique and interesting 
products made in each of the 50 states with a special emphasis on 
those reflecting the pride and quality of their home state. 
Specifically, we feature businesses whose products make great gifts 
and are made available for purchase via the company’s website.  To 
date, we have proudly featured well over 1,800 Made in the USA 
products and related businesses, including 35+ from Ohio.
 

American Made… Read More »

Legend has it that the first French Onion Soup was created by King Louis the XV of France when all that could be found in the pantry of his hunting party’s lodge was butter, onions and champagne. It is said that he combined these ingredients to create the first French Onion Soup. It is unclear if this story is myth of fact, but it is a good story none the less!
Here is my version with a twist…

French Onion Soup
with Herbs, Red Wine and Mushrooms
By The Gourmet Farm Girl

3-4 large Spanish, Vidalia, or Sweet onions sliced or cut into chunks
2 garlic cloves minced
½ stick butter
2-3 Tablespoons extra virgin olive oil
½ teaspoon cracked black pepper
1/2 cup red wine (cabernet)
4 cans 14.5 oz los sodium beef broth
2 beef bouillon cubes or bouillon paste
2 sprigs of Thyme
2 Bay Leaves
1 small sprig of Rosemary
2 Tablespoons Worcestershire sauce
8 ounces sliced mushrooms like cremini or portabella
6-8 slices of hard crusty bread (sliced to about and inch thick)
8-10 ounces of Gruyere cheese (shredded)

 
Cut onions and mince garlic; set aside
 
In a large stock pot heat the butter and oil over medium heat and sauté the onions and garlic until caramelized; 10-15 minutes or longer until you have brown particles on the bottom of pan. Add the black pepper and deglaze the pan with the red wine, 
 
Add the broth, bouillon cubes, herbs, Worcestershire sauce and mushrooms; reduce heat and simmer for 20-30 minutes or until the mushrooms are soft
 
Turn oven broiler on and remove the sprigs of herbs and bay leaves from the pot 
Fill 6 ramekins or soup bowls with the soup and place 1-2 pieces of the dried bread on top, set bowls on a heavy cookie sheet; top with the Gruyere cheese
 
Place in oven under the broiler for 3-4 minutes or until the cheese is melted and starts to brown
Yields about  6-8 servings

ENJOY

Legendary Soup Fit for a King… Read More »

Happy New Year Everyone!
The Indoor Farmers Market
is here to provide your New Year desires for cooking healthy-
Saturday, January 10th 9- noon
 
The winter season is upon us and the desire to eat healthful meals using winter’s bountiful offerings is available now.  This indoor market offers fresh vegetables, meats and prepared foods along with beautifully hand crafted artisan pieces, and locally made products…
 
I’ll be sampling Chili…plus I will have plenty of
BUCKEYE CHILI- stock up for the game!
 
 
 

I will also be sampling Chili at Celebrate Local
Easton Town Center, 3952 Townsfair Way, Columbus, OH
starting at 1:00 pm to whenever I run out. 
Stop by and see me!  
 
Stay Warm Out There…

Winter Farmers Market… Read More »