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Homemade Tomato Juice…

Spent the day canning tomatoes

Looking good…

Bath time!

Perfect!

The Pantry is getting full…

I will be sharing the recipe as soon as I get it written…ENJOY your evening!

Looks like rain…Good night!

The Gourmet Farm Girl

Filling the Pantry! Read More »

While traveling through the south I had the experience of eating Fried Green Tomatoes.

However, I had them served two different ways. Some had a light breading of white corn meal while others had a hardier breading with bread crumbs…which one is better? I have no idea, I like them both!

As you can see in the picture; I made them both ways… on the left is with the cornmeal and the ones on the right is with the bread crumbs.

This recipe is for one serving; double or triple if serving more.

Fried Green Tomatoes

The Gourmet Farm Girl

1/4 cup white cornmeal or 1/8 cup plain bread crumbs mixed with 1/8 cup Panko crumbs
1/4 cup all-purpose flour
¼ teaspoon garlic powder
Pinch cayenne
1 egg beaten
2 Tablespoons milk
1/2 teaspoon salt and freshly ground black pepper
1 large unripe tomato, cut into 1/2-inch thick slices, ends removed

Pour the flour, salt, pepper, garlic and cayenne into a plastic bag and place the tomatoes slices in the bag; toss to coat with the flour and seasonings.

Place bread crumbs or cornmeal on a large plate or a pan with edges; In a small mixing bowl beat the egg and milk together; dip each slice of the floured tomato in the egg then in the crumbs to coat.

Fry in peanut or vegetable oil in a heavy skillet on medium to medium high heat

till golden brown on both sides.
Remove and drain on a paper towel; salt and pepper to taste.

ENJOY!

Which one is better? Read More »

Look at what I found in some old photo albums…

I never realized my fondness of cats…

Did I spoil these kitties or what?

(I still have this little rocker chair)!

I actually remember my dad taking this photo of me…one summer day long ago…

I’m still fond of the old barn cat!

Especially my Georgie!

(photos personal collection of The Gourmet Farm Girl)

Here Kitty Kitty… Read More »

On a hike through the Smoky Mountains…

the beauty is breathtaking…

God speaks in many ways…

Be strong and of good courage; be not afraid…for the Lord thy God is with thee

whithersoever thou goest.

Joshua 1:9

ENJOY your Sunday…

Good Morning… Read More »

BLT Grilled Chicken Breast with Mozzarella

The Gourmet Farm Girl

This recipe is for 2 sandwiches; double or triple if serving more

2 skinless boneless chicken breasts
2 slices fresh mozzarella cheese
4 slices of smoked bacon
Leaf lettuce
Sliced tomatoes
1-2 Tablespoons Mayonnaise (optional)
1-2 Tablespoons butter
2 whole wheat or whole grain sandwich buns (toasted)

Fry bacon on medium to low heat till semi-crisp; remove and drain on a paper towel;
set aside

Heat grill to 400 degrees; pound out chicken breasts to tenderize;salt and pepper to taste; grill for 3-4 minutes on each side till cooked through; remove and place on a plate, top each breast with a slice of cheese; cover with foil and tent; let rest for 4-5 minutes in order for the cheese to melt.

Butter top and bottom of buns and place on grill or under broiler and toast till golden brown; spread the mayo on each side when cooled

Build the sandwich by layering the lettuce, chicken breast with the melted cheese, bacon and sliced tomatoes.

Serve with chips or fried potatoes
Sliced onions are also good on this sandwich

ENJOY!

Supper idea… Read More »

When the great Smoky Mountains were discovered in the 1700’s by European’s they discoverd a tribe of Indians that were one of the most culturally advanced on the continent. They had permanent towns, cultivated croplands, sophisticated political systems and extensive networks of trails.

By the 1830’s the Cherokee had adopted the ways of the whites to the extent of developing a written language, printing their own newspaper, and utilizing the white man’s agriculture and architecture.

However, most of the Cherokee were forcibly removed to Oklahoma in the 1830’s in the tragic episode know as the “Trail of Tears.”

By the 20th Century the agricultrual pattern of the Smoky Mountains changed with the arrivial of lumbering. Within 20 years the self-sufficient way of life was alomost entirely replaced by the dependence on manufactured items, store bought food, and cash.

Loggers were rapidly cutting the great primeval forests that remained on these mountains. These course of events were changed with the intervention and creation of the Great Smoky Mountain National Park in 1934. The forest- at least twenty percent or so that remained uncut within the park boundries- were saved.

The few Cherokee who remained or managed to return to these mountains are the ancestors of the Cherokee living on the reservation near the park today.

photos taken by and are personal collection of The Gourmet Farm Girl

Land of the Cherokee Indians Read More »

Fried Cabbage with Vegetables

By The Gourmet Farm Girl

Had extra cabbage and love to fry it… but sometimes it is nice to have something different with something the same…is this an oxymoron?

Plain or with veggies it is delsih!

1 head of fresh cabbage

5-6 stalks of asparagus

1 small onion

1 cup fresh spinach

2-3 tablespoons butter

Salt and pepper to taste

Melt the butter in a medium size skillet over medium heat; add cabbage and fry for 3-5 minutes

lower heat; add the onion and asparagus; continue to simmer till soft and tender 1-2 minutes; add spinach leaves; simmer for 1-2 minutes longer; salt and pepper prior to serving

Mushrooms, broccoli, green beans or whatever vegetable you may have an abundance of works well with this fried cabbage recipe

Great with roast beef, pork or chicken

Serves 4-5

ENJOY!

Garden Side Dishes… Read More »

Came home to a garden full of goodness…

here is a great recipe for using up peppers and tomatoes of all varieties

Sweet Banana Pepper Salsa

By The Gourmet Farm Girl

6 lb’s tomatoes (any kind)
7 lb’s peppers consisting of mostly banana peppers
2 large sweet onions
¾ cup brown sugar
¾ cup white vinegar
2 Tablespoons cumin
2 Tablespoons granulated garlic
1 teaspoon cracked black pepper
1 Tablespoon salt
4 Tablespoons dried cilantro

Clean and stem all vegetables (some of the seeds can remain) in the large bowl of a food processor chop vegetables (it will take several batches) pour into a large bowl; add the spices, sugar, salt and vinegar. Stir and let sit for 20-30 minutes.

Wash and sterilize 7-8 pint size glass jars; heat rings and lids in simmering water

Pour half of the salsa mixture into a colander and drain; return to the other half of the mixture and stir.

(You will want to keep half of the liquid)

Fill jars and process according to your canner directions for salsa

This recipe can also be simmered on top of the stove in a non-reactive pan for 30-40 minutes till the vegetable are tender; follow the same draining directions; fill plastic containers and freeze.

ENJOY!

Canning again… Read More »

In these meadow lands of the Great Smoky Mountains sits an old church with a captive presence of days that have passed.

Its simplicity speaks of the life once lived here…

and a quite resting place for for the generations…

Do not let your hearts be troubled. Trust in God; trust also in me. In my father’s house are many rooms; if it were not so, I would have told you. I am going there to prepare a place for you. And if I go and prepare a place for you, I will come back and take you to be with me that you also may be where I am. You know the way to the place where I am going.

John 14: verses 1-4