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Farm Girl Stuffed Peppers
by The Gourmet Farm Girl

 

12 small sweet peppers
½ cup ricotta cheese
3 Tablespoons grated Parmesan cheese
2 slices of smoked bacon
½ onion (finely chopped)
1 small chili pepper (finely chopped)
1 small jalapeño pepper (finely chopped)

Wash and stem peppers removing seeds; mix in a small bowl the ricotta, parmesan, chopped chili and jalapeno peppers; set aside

 

 

Fry bacon till crispy remove and drain on a paper towel; chop into small pieces when cooled.
Sauté the onions in the bacon grease till tender; pour into the cheese mixture along with the bacon bits and stir together.
Using a small dessert spoon stuff each pepper with the cheese and bacon mixture.

Bake at 350 for 15-18 minutes till soft

Serves 2-4

ENJOY!

Farm Girl Stuffed Peppers Read More »
Sweet and Tangy Pepper Sauce
by The Gourmet Farm Girl
12 cups assorted chopped peppers (hot and mild)

2 cups brown sugar
2 cups white sugar
½ cup Balsamic vinegar
1 Tablespoon Nutmeg
1 box fruit pectin (1.75 oz)

Wash and stem peppers leaving some of the seeds; in the large bowl of a food processor rough chop the peppers. Pour the chopped pepper mixture along with its juices into a large pot; add the vinegar and sugars; simmer over a low heat till sugar is melted add the nutmeg and bring up to a boil.
Turn off heat add the fruit pectin; spoon the pepper mixture into hot sterile half pint size jars and process in a water bath according to your canners specifications for relish or sauces. 

Note: discard any leftover juices when finished.

Yields: 12 half pints or 6 pints

ENJOY!
 
Serve over cream cheese with crackers or pita chips, great with any mild cheese and crusty breads

More canning ideas… Read More »

Do you have a special set of dishes or just a few pieces of china and wondered where you could find more to complete the set or replace broken or chipped items.
http://www.replacementsltd.com/  a great website to explore.

I was able to find information about my Grandmother’s china on this site. I typed in the name from the bottom of the plate; Grace China and found the pattern is called Formal Garden era is 1939.


You can also search for collectables, silver and crystal.

ENJOY your week-end!

Grandma’s China… Read More »

With the late Summer second cutting of hay I see being bailed, I was reminded of this post from a few months ago…I thought I would share it with you again.
 During WW II tractors were not manufactured in America. The order for this tractor was placed in 1945. My dad recalls as a young boy waiting patiently on this new arrival for almost 2 years.

This is the first tractor I drove. It is still being used on the farm today. It is quite small compared to modern farm equipment, but this little guy still has his role pulling hay wagons.

THE GREAT MAN SHOWS HIS GREATNSS BY THE WAY HE TREATS THE LITTLE MAN
Enjoy your Summer day!
The Gourmet Farm Girl

(Photos are from the personal collection of The Gourmet Farm Girl)

Grandpa’s New 1947 Farmall C Tractor Read More »

Picking tomatoes…right before dark last evening…
Have a new canned product today…
With a few of the other garden goodies!
I will be sharing as soon as I taste test!
Have a great evening enjoying the cooler air
Rest easy…
The Gourmet Farm Girl

In the Garden at night… Read More »



Pickled Shrimp (New Orleans Style)
The Gourmet Farm Girl

3 pounds raw large shrimp (shells and tails on)
1 large sweet onion cut into quarters and sliced
1 1/2 teaspoon celery seed
1 cup extra virgin olive oil
¼ cup white wine vinegar
6 garlic cloves thinly sliced
14 bay leaves
1 teaspoon fennel seed
1 1/2 teaspoon mustard seed
2 teaspoons dried chili seeds
1 teaspoon white pepper
1 teaspoon coriander seeds or 2 Tablespoons fresh chopped
2 fresh lemons sliced, plus ½ cup fresh lemon juice

Boil shrimp till orange in color, opaque throughout and shaped like a C. Remove shells; leaving tails on.
Tip: bring 3 quarts of salted water to a boil; add shrimp and turn down heat to simmer and let shrimp steep Shrimp are best when cooked gently. 

Combine all the above except the lemon slices; in a large mixing bowl. Gently toss to coat the shrimp with the mixture. Place the lemon slices on the top and cover. Let marinate in the refrigerator overnight or at least 7-8 hours.

Transfer to a clean glass bowl or large plate before serving and garnish with additional fresh herbs such as sage leaves, coriander or cilantro leaves.

Serves 8-10

ENJOY!

This was one of the recipes I made for the cooking class series I gave at the
 Ohio Herb Education Center 
Next class is October 14, 2010 from 6:30-8:30 pm. 
Fall Harvest with the Gourmet Farm Girl
Infused Oil and Vinegar demo
Homemade Vegetable Soup 
  

Great Appetizer with a lot of flavor! Read More »

The Doxology
Praise God from whom all blessings flow
Praise Him, all creatures here below 
Praise Him above the Heavenly host
Praise Father, Son and Holy Ghost

Have a blessed Sunday…

The Gourmet Farm Girl

photos taken by the Gourmet Farm Girl in the Smoky Mountains and Cades Cove Tenn. 

An expression of praise to God… Read More »

It has been a busy few days at the Herb Center… 
Just a picture or two to give you an idea! 
Even took some time to do some canning at home!
Stuffed Pork Loin…Peach Ice-Box Cake…yummmm! 
Just a few of the recipes that I have been cookin up!
I will be sharing soon…
Have a great evening…The Gourmet Farm Girl! 

The Life of The Gourmet Farm Girl! Read More »

I captured this photo last evening while taking a break on the porch….amazing what goes on without our knowing…thanks to a flash!

The Gourmet Farm Girl

The Bug at Night… Read More »