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   When growing up on the farm my mother made cornbread in a baking pan using yellow corn meal and of course__sugar!

We would consume this wonderful baked good drizzled with maple syrup and served with Ham and Bean Soup.

While in Savannah I was introduced to one of the best sweeteners in the world…Tupelo Honey!

So… here is my version of Corn Bread (North vs South) and served with a drizzle of honey! 

Mini Corn Bread Muffins with Tupelo Honey
By The Gourmet Farm Girl

1 cup corn meal (white or yellow)
1 cup all purpose flour
1/4 cup sugar (optional)
1/2 teaspoon salt
4 teaspoons baking powder
1 cup whole milk
1/4 cup vegetable oil
1 egg

Preheat oven to 400 degrees

Grease mini muffin pans. Blend all dry ingredients in a large mixing bowl; mix all wet ingredients in a separate mixing bowl. Make a whole in center of dry ingredients and pour liquid in. Mix together with a large spoon till blended. Fill each cup 2/3 full and bake for 10 minutes or until golden. Remove and let cool for 1-2 minutes before releasing from pan. 
Drizzle with honey or maple syrup and of course…butter!   

  Makes 2 1/2 dozen mini muffins

ENJOY!

Oh How Sweet….with Tupelo Read More »

I have returned from a wonderful trip in the South…

Savannah…
Great City…
Beautiful buildings…
Beautiful sights…
Awesome foods…
Great Pubs…



Where famous people cook…and live.

  

and peaceful parks…



Follow me as I will be posting new recipes ideas and great photographs from this
 wonderful city!



Enjoy your day!
The Gourmet Farm Girl!

Old Savannah… Read More »

 

Turkey, Bacon and Swiss Stuffed Cabbage Rolls
in Tomato Sauce
By The Gourmet Farm Girl

 

Preheat oven to 350 degrees

For the Rolls:

1 large head cabbage
1 pound ground turkey
3 green onions chopped
½ teaspoon garlic powder
½ teaspoons dried thyme
Splash of white wine
2 tablespoons fresh flat leaf parsley (chopped)
3 strips smoked bacon (fried ahead and chopped)
1 large egg
½ cup Panko bread crumbs
1 cup Baby Swiss cheese (shredded or cut into very small chunks)
plus extra for topping rolls once baked
1 teaspoon salt
½ teaspoon black pepper

For the Sauce:

1 six oz can tomato paste
1 quart tomato juice
2 tablespoons sugar
1 teaspoon salt
2 garlic cloves minced
3 green onions chopped
2-3 tablespoon extra virgin olive oil
Splash of red wine
Pepper to taste

Place the head of cabbage in a large stock pot of boiling water; boil for 3-4 minutes till the outer leaves are tender; remove and let cool; once cool, peel the outer leaves off of the head. Cut the lower center vein from the leaves to make it easier to roll. Remove enough leaves to make 8 rolls.

Sauce:

In a deep skillet heat the olive oil over medium heat; sauté the green onions and garlic till fragrant and tender; 2-3 minutes; stir in the tomato juice, tomato paste, salt, sugar and wine; reduce heat to simmer; cover and cook for 15-20 minutes stirring often; add pepper according to taste.
While sauce simmers; mix the turkey with all of the ingredients for the rolls; place ½ cup of meat mixture on top of cabbage leaves; tuck the outer edges as you roll.
Spray with cooking oil a 9×9 inch glass baking dish; pour all but 2 cups of sauce on the bottom of baking dish; lay cabbage rolls seam side down on top of sauce; pour remaining sauce over the top and bake for 50-60 minutes till meat is cooked through; remove from oven and top with extra Swiss Cheese; garnish with fresh parsley sprigs and Serve with Rice

Serves 4/ two rolls each

ENJOY!

 

 

Turkey, Bacon and Swiss Stuffed Cabbage Rolls in Tomato Sauce Read More »

Turkey Sliders
By The Gourmet Farm Girl

1 pound ground turkey (or frozen turkey sliders)
1 package Sister Schubert’s Dinner Rolls (or your favorite)
Assortment of sliced cheese (American, Swiss, Pepper Jack, Feta)
1 medium size tomato (sliced)
1 medium size red onion (sliced)
Alfalfa sprouts
Pickles and olives for garnish

Shape turkey into small patties; salt and pepper; place on a grill or skillet over medium to medium high heat and cook till done; 5-7 minutes
Slice and prepare all condiments
Heat dinner rolls in oven according to package directions; remove and slice in half
When turkey sliders are done remove from heat and place on dinner rolls; garnish as desired.   
Makes 6-8 sliders
ENJOY!

Easy and Fun… Read More »

Mushroom Soup
By The Gourmet Farm Girl


3 cups dried portabellas, shiitake, oyster and porcini mushrooms 
1 large onion (chopped)
6-8 cloves garlic (finely chopped)
1 teaspoon dried thyme
3 cups heavy cream
1 ½ quart chicken broth
1 cup sherry or white wine
1 stick butter
¾ cup flour
2 teaspoons sea salt (or to taste)
½ teaspoon cracked black pepper (or to taste)

Soak the dried mushrooms for 2-3 hours in cold water; longer if needed till completely re-hydrated

In a large stock pot, melt the butter over medium heat; add the garlic and onion;
 cook till translucent; 5-7 minutes.
Add the mushrooms and cook till moisture is almost gone; stir in the flour; continue to stir and cook till lightly brown and flour looks toasted; 5-6 minutes.
Add the wine or sherry; cook for 2-3 minutes; add the broth, salt and pepper; bring to a boil; turn heat to low and simmer for 15-20 minutes; add the thyme and stir in the cream
cook till thick and creamy; 8-10 minutes.

Gently stir in a tablespoon of sour cream with a knife or skewer to create a swirl

Garnish with fresh thyme or parsley

Serves 6-8

ENJOY!

Earthy and Delicious… Read More »

 

Grilled Garlic Shrimp and Portabella with Alfredo Pasta
By The Gourmet Farm Girl

10 uncooked jumbo shrimp (peeled)
2 large portabella mushrooms
1 tablespoon garlic powder
3 cloves garlic minced
6 tablespoons butter
2 tablespoons flour
2 cups half-half or cream
1 cup grated Parmesan cheese
½ cup ricotta cheese
½ lb fettuccine or linguine pasta
Extra virgin olive oil (or The Gourmet Farm Girl’s Infused Oil Italian Flavor)
Salt and pepper to taste

Peel shrimp; drizzle with olive oil and sprinkle with garlic powder; set aside; gently clean mushrooms with a clean towel and rub 1-2 tablespoons butter on the tops; flip and remove stems; place 1 tablespoon butter in center of mushroom and set aside;

In a large pot of salted water boil pasta till al dente; drain, reserving some of the pasta water.

While pasta is boiling:

Place shrimp and mushrooms (mushrooms top side down first) on a hot grill heated to 400 degrees; Grill shrimp flipping once till shaped like a C; flip mushroom once till soft but slightly firm 5-8 minutes; remove both and tent with foil to keep warm
In a deep skillet sauté 3-4 tablespoons of butter with the minced garlic till fragrant; 2-3 minutes; add flour and whisk till smooth; add the half-n-half; whisk till smooth; add the Parmesan and ricotta cheese; whisk till creamy and smooth.

 

Remove from heat and add the drained pasta; add a few tablespoons of the pasta water if needed to create a smooth cheesy sauce.
Pile pasta in a large dish or plate and top with the grilled shrimp and sliced portabella mushroom; sprinkle with additional grated Parmesan cheese and garnish with fresh basil
ENJOY!

Serves 2-4

Grilled Garlic Shrimp and Portabella with Alfredo Pasta Read More »

Always remember…
True Love
“As the Father has loved me, so I have loved you; abide (remain) in my love.
If you keep my father’s commandments and abide (remain) in his love,”
“This is my commandment, that you love one another as I have loved you.”
John 15:9-10,12 
 

May today and all days be filled with the joy of true love…
The Gourmet Farm Girl 

Happy Valentine’s Day! Read More »

The name Punxsutawney comes from the Indian name for the location

“ponksad-uteney” which means “the town of the sandflies.”
The name woodchuck comes from the Indian legend of “Wojak,
the groundhog” considered by them to be their ancestral grandfather
According to the old English saying:
If Candlemas be fair and bright,
Winter has another flight.
If Candlemas brings clouds and rain,
Winter will not come again.
From Scotland:
If Candlemas Day is bright and clear,
There’ll be two winters in the year.

From Germany:
For as the sun shines on Candlemas Day,
So far will the snow swirl until May.
For as the snow blows on Candlemas Day,
So far will the sun shine before May.

And from America:
If the sun shines on Groundhog Day;
Half the fuel and half the hay.
Enjoy your Groundhog Day…
The Gourmet Farm Girl

Spring is coming early… Read More »

Frozen Thyme
February has arrived…

It’s as if winter has shed tears…

Thought for today…If you keep waiting for just the right time, you may never begin. Begin now!
Begin with where you are…and with what you are!
The Gourmet Farm Girl

Ah…Mother Nature… Read More »

Broiled Salmon with Dill Sauce over Spinach Greens
By The Gourmet Farm Girl
1-1 1/2  pound salmon fillet
6 cups fresh spinach
1 cup half-n-half 
1 tablespoon dried dill
2 tablespoons butter
1 tablespoon flour
1/4 cup white wine
salt and pepper to taste
Pre-heat oven broiler
Place the spinach in a steamer pan or large sauce pan with 1/4 cup water; set aside
In a medium size saute pan, melt the butter, whisk in the flour till smooth; add the half-n-half and wine. Turn heat to simmer and stir occasionally till sauce begins to thicken 7-10 minutes; once thick stir in the dried dill; continue to simmer for an additional 1-2 minutes.
While sauce is simmering: 
Rinse in cold water the salmon fillet and cut into 3-4 serving size pieces; salt and pepper.
In a well seasoned iron skillet or a heavy non-stick (oven proof) skillet, drizzle 2-3 tablespoons olive oil. Heat oil over medium to medium high heat; add the salmon fillets. Cook for 2-3 minutes on each side; remove from heat and place under broiler for an additional 2-3 minutes till lightly brown.
While salmon is cooking; steam the spinach till wilted and tender; 5-7 minutes
Remove salmon fillets from the skillet and place on top of the wilted greens;  pour dill sauce over the salmon; garnish with a fresh sprig of dill or sprinkle with dried dill.
Serves 3-4   
ENJOY! 

Healthy Dinning… Read More »