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Chicken and Koliski Noodles with Vegetables
By The Gourmet Farm Girl

2 Qt’s chicken broth
3-4 tablespoons extra virgin olive oil
2 large carrots (peeled and sliced)
2 stalks celery (chopped) plus some of the light green leaves
1 small yellow onion (chopped)
1 cup frozen peas
1- 8 oz bag Inn Maid Koliski noodles (or your favorite)
1- 12 oz canned Premium White Chunk Chicken
Note: canned chicken is the easy version; pre-cooked or
Rotisserie Chicken works even better
½ teaspoon garlic powder
Salt and pepper to taste

In a stock pot over medium heat add the oil; sauté the carrots, celery and onion for 3-5 minutes; pour broth into pot and add the garlic, salt and pepper to taste. Simmer for 5 minutes ; bring broth to a boil and add the noodles; cook for 10 minutes; add the chicken and peas; reduce heat to simmer and cook for an additional 5-7 minutes before serving.
Serves 4
ENJOY!

Easy Country Supper… Read More »

Sunday morning brunch idea…
Steak and Eggs with Avocado and Fresh Greens
 over Whole Grain Toast
By The Gourmet Farm Girl
The instructions for this recipe is for two servings; double and repeat for multiple servings

4 eggs
4-5 tablespoons grated cheddar cheese blend
2 slices whole grain bread
1 fresh avocado
Assortment of leaf lettuce
6-7 thinly sliced strips of grilled steak (5-6 ounce sirloin, fillet minion or rib steak)
Salt and pepper to taste

Heat grill to 425 degrees

Season steak with salt and pepper and grill as desired; 4-5 minutes per side for medium rare or 5-6 minutes per side for medium (depending on type of grill) Note: Leftover steak works well or grill the steak the night before. Remove steak from grill and let rest for 5 minutes before slicing

Mash the avocado with a dash of salt and pepper; spread over toasted bread; layer with fresh greens
 and on one side of the toast layer the strips of steak; set aside

In a non-stick skillet sprayed with vegetable oil over medium heat fry the eggs sunny side up; remove and place on top of toast along side of the steak; sprinkle cheese on top and serve immediately.
ENJOY!


New Twist on a Classic… Read More »

Chipotle Peppered Barramundi Spinach Salad with Celery Seed Vinaigrette Dressing
By The Gourmet Farm Girl

2-4 Barramundi fillets (fresh or frozen)

1 tablespoon dried chipotle pepper flakes
Salt to taste
Extra virgin olive oil
½ cup toasted pecans or peanuts
1 cup fresh alfalfa or broccoli sprouts
1 bag fresh spinach (washed)

Preheat grill to 400 degrees

Rinse fish in cold water and pat dry; brush with a light coating of olive oil, sprinkle with chipotle peppers and salt; grill for 2-3 minutes on each side till fish is flaky and cooked through. Remove and tent with foil, when ready to serve cut fish in pieces or strips.

Note: fish can be pan fried or baked also

Place spinach on each plate and top with your favorite vinaigrette or recipe as follows; top with the Barramundi, sprouts and pecans.

Makes 2 or 4 salads

Celery Seed Vinaigrette Dressing

2/3 cup sugar or sugar substitute (check package for equivalents)
1 teaspoon salt
1/3 cup vinegar (½ balsamic and ½ white)
1 cup canola oil
1 teaspoon dried mustard
1 small sweet onion
½ teaspoon granulated garlic
2 teaspoons dried celery seed

Beat in a blender the sugar, mustard, salt, onion and half of the vinegar blend. Gradually pour the oil through the top opening of the lid while blender is running; add remaining vinegar and celery seeds; blend till smooth

Makes 1 pint of dressing and will keep in refrigerator for up to 2 weeks

ENJOY!

Barramundi…Super Food! Read More »

BBQ Roast Beef and Cheese Pizza
By The Gourmet Farm Girl

2 cups leftover roast beef (pulled or shredded)
4 individual pizza crusts
2-3 tablespoons extra virgin olive oil

1/2 cup of your favorite BBQ sauce
16 slices of fresh mozzarella cheese
16 slices of fresh tomatoes
16 leaves of fresh basil

Black olives and Red onions (sliced)

Heat grill or oven to 400 degrees

Pull the roast beef apart into small pieces; place in a bowl and toss with 3-4 tablespoons of BBQ sauce till coated.  Brush the bottom of the pizza crusts with olive oil; place on a sheet pan; top each crust with 1-2 tablespoons BBQ sauce

Layer even amounts of  the cheese, meat, tomatoes, basil leaves and other toppings on each crust; bake for 8-10 minutes till the crust is golden and the veggies are soft
Serves 4
ENJOY!

Easy Leftover idea… Read More »



Good Morning…



This Bible belonged to my great- great-great-grandmother on my father’s side of the family. I found it many years ago tucked away in an old trunk in the attic. She was born Miss Anna Catherine Bender  in Wurtenburg Germany in 1791, she married John George Guinther born in Wurtenburg 1782 and who had served in Napoleon’s Army. 

  



The writing inside it’s hard and rough cover reads: This beautiful Bible book belonged to Catherina Gunther. I received it from my daughter at Christmas in Mohringen in 1814. I will live my life in the name of Jesus. Jesus shall guide my steps through life and prepare my soul for eternity. My last words shall be for Jesus, through Jesus, by Jesus.



Have a Blessed Sunday…

The Gourmet Farm Girl!

Sunday Morning… Read More »

Savannah March 2011

Lemon and Chipotle Peppered Grouper
By The Gourmet Farm Girl
 
1 pound Grouper fillets

1 lemon (sliced)
1 teaspoon chipotle pepper flakes (or less depending on taste)
Salt to taste

Rinse fish in cold water; sprinkle with salt and chipotle pepper flakes
In a heavy skillet coated with peanut or vegetable oil (2-3 tablespoons) fry fish fillets at medium to medium high heat till golden brown on each side; 3-4 minutes or till fish is flaky (will vary depending on thickness of fillets) lay the lemon slices on top of fish fillets and in the skillet as fish cooks.
Remove Grouper and lemon slices; plate and serve with your favorite side salad or vegetable.

Serves 4

ENJOY!

Another Savannah Favorite…Farm Girl Style Read More »

Nature is paining for us, day after day, pictures of infinite beauty
if only we have eyes to see them.
John Ruskin



I never weary of great churches. It is my favorite kind of mountain scenery. Mankind was never so happily inspired as when it made a catherdral.
Robert Louis Stevenson

 


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Flowers always make people better, happier, and more helpful; they are sunshine, food and medicine to the soul.
Luther burbank
ENJOY your Spring Day!
The Gourmet Farm Girl

Welcome Spring! Read More »

Need a Simple Appetizer for a Party?
St. Patrick’s Deviled Eggs
By The Gourmet Farm Girl 
6 boiled eggs = 12 deviled eggs

2 T Real mayonnaise
3 T Light Salad Dressing
1 T Dijon Mustard
1 T minced onion
1 T Sugar
¼ t celery seed
Dash of white pepper
Pinch of salt
2 cups fresh spinach
Fresh dill for garnish

Boil eggs and cool; cut eggs in half and remove yolks. Place yolks in the large bowl of a food processor and add all remaining ingredients. Pulse on and off till the mixture turns creamy and green. Add a few more leaves of spinach if more color is needed.
Fill each egg white with the filling and garnish with a small sprig of dill for more color.

Makes 12 finished deviled eggs

ENJOY Your Day!
The Gourmet Farm Girl

Happy St. Patrick’s Day Read More »

Pecan Crusted Flounder and Sweet Potato Puree
 with Steamed Greens
By The Gourmet Farm Girl
1 pound Flounder Fillets

2 cups Panko bread crumbs
2 cups pecans
Pinch of salt
2 eggs + 3 tablespoons milk
1 ½ cups flour

In the large bowl of a food processor blend the bread crumbs, salt and pecans till the mixture resembles cornmeal; pour onto a large plate and set aside

Rinse fillets under cold water and pat dry with a paper towel; whisk together the eggs and milk in a medium size bowl; pour flour into a gallon size freezer bag; add the fish fillets (several at a time) to the bag of flour and coat; when finished dip each piece of fish into the egg wash then into the crumbs; coat both sides of the fillets with the crumb mixture.

Fry several pieces of fish at a time in peanut oil (or vegetable oil) drain on a paper towel

Sweet Potato Puree

5-6 medium size sweet potatoes
2-3 tablespoons butter
Pinch of salt

Peel sweet potatoes and boil till a knife slides through easily; 20-30 minutes; in the large bowl of a food processor puree the potatoes with the salt and butter till creamy

Serve Flounder over the potato puree along with your favorite steamed greens

Serves 4-6

ENJOY!

Georgia’s Delicious Flounder… Read More »

Tybee Island Light Station
The Lighthouse History

Ordered by General James Oglethorpe, Governor of the 13th colony, in 1732, the Tybee Island Light Station has been guiding mariners safe entrance into the Savannah River for over 270 years. The Tybee Island Light Station is one of America’s most intact having all of its historic support buildings on its five-acre site. Rebuilt several times the current lightstation displays its 1916 day mark with 178 stairs and a First Order Fresnel lens (nine feet tall).

  The Tybee Island Light, also known simply as the Tybee Lighthouse is located on Tybee Island, Georgia, east of Savannah at the mouth of the Savannah River. The Tybee Lighthouse is one of just a handful of 18th century lighthouses still in operation

Enjoy your day!
The Gourmet Farm Girl

Tybee Island Georgia Read More »