Have a great Day!
The Gourmet Farm Girl
The Beauty of Winter Read More »
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This recipe uses the Traditional Holiday Stuffing recipe that follows but includes the added flavors of sausage, roasted chestnuts and pork chops garnished with baked pears.
Holiday Stuffing with Pork and Roasted Chestnuts
By The Gourmet Farm Girl
4-5 Bone in Pork Chops
1 pear sliced thin
10-12 cups dried bread (cubed)
1/2 pound mild sausage
1/2 cup roasted chestnuts (chopped)
1 cup celery plus celery leaves chopped
¼ cup chopped fresh parsley leaves
½ cup onion chopped
1 teaspoon dried sage (more if desired)
1 stick butter
2-3 cups chicken broth
Salt and pepper to taste
Preheat oven to 350 degrees
With a small sharp knife cut an X on the flat side of 10-12 chestnuts and roast at 350 degrees for 10-12 minutes; let cool, remove shells and skins; chop into small pieces and set aside
Spray a 9 x 12 inch baking dish with cooking oil; set aside; cut or tear the dried bread into bit size pieces and place in a large mixing bowl; set aside; cook sausage till done and set aside
In a medium size sauté pan over medium to medium high heat melt the butter; sauté the onions and celery till tender; 8-10 minutes, stir in the parsley and sage; pour the mixture over the bread and gently fold in; pour the chicken broth over the bread add the chestnuts and sausage and continue to fold till bread is completely moist. Salt and pepper
Note: you may need to add more or less broth
Spoon the mixture into the baking dish; lay the pork chops on top of the dressing, salt and pepper
Bake for 45-50 minutes; remove from oven and lay the sliced pears on top of the pork chops; return to oven for an additional 5-7 minutes till pears are tender.
Serves 4-5
ENJOY!
Holiday Stuffing with Pork and Roasted Chestnuts Read More »
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| December Snow 2010 |
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| Sunday afternoon… |
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Buddy enjoyed the snow…
 Georgie not so much…   The snow adds to the beauty of the season…   Look who wants inside to get warm… Enjoy your snowy evening! |
The Gourmet Farm Girl
The Candy Cane can be traced back to Germany in 1670.
Legend has it that the choirmaster at the Cologne Cathedral handed out sugar sticks bent into the shape of a shepherd’s staff to keep his young singer quiet during long services.
In the mid-1800’s, August Imgard of Wooster, Ohio began using candy canes as a tree decoration.
Candy canes took on their familiar stripes around the turn of the twentieth century. Today, people enjoy both candy canes as ornaments and candy.
Enjoy the Season!
The Gourmet Farm Girl
Grilled Salmon Patty with Provolone, Cucumber and Dill
By The Gourmet Farm Girl
1 6 oz can Salmon
2-3 Tablespoons salad dressing
2 Tablespoons minced red onion
3 Tablespoons minced cucumber
1/2 Tablespoon chopped fresh dill or ¼ teaspoon dried dill
½ teaspoon cracked black pepper
Dash of sea salt
4 slices Provolone, Swiss or Cheddar cheese
Chopped butter lettuce (or any lettuce leaves)
1-2 Tablespoons butter
Rye bread (or your favorite bread)
In a medium size mixing bowl; stir together salmon, salad dressing, onion, dill, cucumber, salt and pepper.
Spray a skillet or grill top with vegetable oil and butter one side of bread; place butter side down
on medium to medium high heat; place a slice of cheese on each slice of bread and spread
salmon mix on top of each slice
Once bread is toasted, remove and top each piece with chopped lettuce; Stack on top of the other half and slice in half…serve with a dill pickle, fries or chips.
Makes 2 sandwiches
Double if serving more
Enjoy!
Grilled Salmon Patty with Provolone, Cucumber and Dill Read More »
Sometimes the road of life seems long as we travel through the years
And, with a heart that’s broken and eyes brimful of tears,
We falter in our wesriness and sink beside the way,
But GOD leans down and whispers,
“Child, there’ll be another day”-
And the road will grow much smoother and much easier to face,
So do not be disheartened-
this is just a “Resting Place.”
Helen Steiner Rice
Have a Blessed Sunday!
The Gourmet Farm Girl
Holiday Fruit Salad
By the Gourmet Farm Girl
1 cup fresh pineapple
1 cup fresh yellow honeydew melon
1 cup sweetened coconut
1 cup sour cream
1 cup mandarin oranges
2-3 tablespoons craisins
Cut pineapple and melon into bite size pieces; in a medium size mixing bowl combine the sour cream, coconut, pineapple and melon, gently stir in the mandarin oranges; transfer to serving bowl and garnish
with craisins and extra coconut.
Can be made ahead and refrigerated for up to 24 hours
Serves 6-8
ENJOY!
Holiday Fruit Salad/ Sam’s Club Demo Read More »
Scallop Chowder with Bacon, White Beans and Potatoes
By The Gourmet Farm Girl
1 ½ pounds bay scallops
2 Tablespoons extra virgin olive oil
3 slices of bacon (chopped)
3 stalks celery with some of the (light) green leaves
Or 3 stalks fresh leeks chopped
1 teaspoon minced garlic
1 teaspoon dried thyme
½ teaspoon celery seeds
2-3 bay leaves
2 medium potatoes (cut into chunks)
1 can (15oz) white beans rinsed and drained
1 (8oz) bottles of clam juice
½ c dry white wine (Sauvignon Blanc or Chardonnay)
½ cup chicken stock
1 cup half-and-half
2 Tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper
If using fresh scallops remove straps and set aside, or use scallops that have been frozen and thawed; cut scallops into bit size pieces.
In a large pot over medium heat add the oil and chopped bacon; cook until crisp. Remove the bacon pieces with a slotted spoon and drain on a paper towel reserving the bacon fat in the pan. Add celery, garlic, thyme, celery seeds and the bay leaves to the bacon fat, reduce heat; cover and stir on occasion
simmer for 3-5 minutes or until the celery starts to tender.
simmer for 3-5 minutes or until the celery starts to tender.
Increase heat to medium and add the clam juice, chicken stalk, wine and potatoes; simmer until the potatoes soft, about 10-12 minutes, using a wooden spoon smash some of the softened potatoes against the side of the pan to help thicken the broth. Add white beans, half-and-half, butter, salt and pepper and the scallops. Cover and let simmer until the scallops are opaque and heated through. About 5-7 minutes. Stir on occasion and taste test…adjust seasoning if needed.
When ready to serve; garnish with the cooked bacon pieces.
Serves 5-6
ENJOY!
Perfect on a Cold Night… Read More »
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French Cut Pork Chops with Cranberry Apple Glaze
By The Gourmet Farm Girl
3 – 3 ½ pounds French Cut Pork Chops (left whole)
2 cup apple juice (divided)
3 cups fresh cranberries
3 cups fresh apples (Gala or Macintosh)
¼ cup brown sugar
½ stick butter
¼ teaspoon ground cinnamon
Preheat oven to 400 degrees F
Spray a roaster with cooking oil and place pork (skin side up) in pan; pour 1 cup apple juice around meat and place in oven for 45-50 minutes till internal temperature reaches 150-155 degrees; remove and let rest for 8-10 minutes before slicing.(Pork will continue to cook with residual heat)
While meat is in the oven; rinse cranberries under cold water; chop apples into bite size pieces (leaving skins on) Melt the butter in a medium size sauté pan over medium heat; add the apples and cranberries. Cook for 6-7 minutes till fruit begins to tender; gradually add the apple juice and sugar and continue to cook till the moisture reduces and begins to thicken 8- 10 minutes; reduce heat to simmer; add the cinnamon and continue to cook for an additional 5-7 minutes to enhance flavor.
Remove from heat and let sit till pork is ready.
Remove pork from roaster and slice into individual chops; layer on serving platter and pour the cranberry apple sauce over the top; serve immediately.
ENJOY!
Elegant Holiday Meal idea… Read More »
Farm Girl Sweet Potatoes
By The Gourmet Farm Girl
6-8 medium size sweet potatoes
½ cup brown sugar
¼ cup honey
1 stick unsalted butter (melted)
2 tablespoons water
¼ cup chopped pecans
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cayenne pepper
Pre-heat oven to 350 degrees F
Wash and peel the sweet potatoes; cut into quarters or halves. In a large pot cover the potatoes with water and boil till tender. (A knife should slide through easily when done) Drain the potatoes and place in a 9×12 baking dish sprayed with cooking oil
In a small sauce pan over low to medium heat melt the butter; add the brown sugar and water; stir to dissolve; remove from heat and stir in spices. Pour the mixture over the potatoes; top with the honey and chopped pecans; cover with foil and bake for 40-45 minutes; remove cover and bake for an additional 5-7 minutes. Spoon some of the hot syrup over the top before serving.
Serves 8-10
ENJOY!
The Sweet in Sweet Potatoes… Read More »