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Butter Lettuce Salad with Fresh Pears and Blue Cheese Crumbles
By The Gourmet Farm Girl



 Any lettuce or combination of lettuce leaves will work for this recipe.
 I use Butter Lettuce for its soft tender sweetness.

Cut fresh cucumbers into bit size pieces, slice red onions, top with blue cheese crumbles and a fresh Anjou pear cut into slices. Arrange on plates or a large salad bowl and top with roasted pine nuts.

I toast approximately 1 tablespoon per individual salad; Toast pine nuts on an oven stone or a heavy cookie sheet for 3-4 minutes in a 350 degree oven. Toast till just golden brown.

Add grilled  chicken slices, serve with your favorite bread and you have a meal! 

Balsamic Vinaigrette Dressing
The Gourmet Farm Girl

8 Tablespoons extra virgin olive oil
3-4 Tablespoons of quality balsamic vinegar
1 Tablespoon of brown sugar, honey or 2 packets of Splenda sweetner
Pinch of cracked pepper and sea salt

Serves 4

ENJOY!

Summer is Salad Time… Read More »

The Garden is producing peppers already. So I have been picken peppers!
Here is a great recipe for stuffing them. This can be an appetizer or a side dish, either way they are delish! 
Stuffed Peppers 
By The Gourmet Farm Girl
You will need: 6-8 assorted peppers

Chile peppers, Banana peppers
Sweet Peppers
Green or Red peppers
Hot peppers, mild peppers, any of your favorites…

4 ounces cream cheese (at room temperature)
4 ounces ricotta cheese
1 cup fresh sausage
½ teaspoon cheyenne pepper
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1-2 tablespoons chopped green onion
1-2 tablespoons minced parsley

Preheat oven to 400 degrees

Wash peppers removing ribs and seeds and leaving stems intact. Slice in halves; place on a heavy baking sheet or a baking stone; drizzle with extra virgin olive oil

Mix the cream cheese, ricotta, cheyenne pepper, garlic powder, parsley, onion, salt and pepper together in a medium size bowl and set aside; cook sausage in a skillet over medium heat till cooked through; remove and drain on a paper towel. Combine sausage with the cheese mixture, stir till well blended.
With a small spatula or spoon fill each pepper shell with the mixture and place back on pan; bake for 10-15 minutes till the peppers are tender; switch to broil for 2-3 minutes till the tops of the peppers are golden brown.

Let rest for 2-3 minutes before serving

This recipe will serve 4-5 depending on the size of the peppers and based on 2-3 servings each

ENJOY!

Picken Peppers… Read More »

Grilled Cod with Peach and Hot Pepper Salsa
By The Gourmet Farm Girl



1 ½ – 2 pounds Cod fillets
½ of a green pepper
½ of a red pepper
½ of a yellow pepper
1 small habanero pepper or cayenne pepper
2 ripe peaches or nectarines
2-3 tablespoons chopped red onion
Juice of one lime
1 teaspoon chili powder
Salt and pepper to taste

Lay out peppers and fruit so they are at room temperature; you do not want a cold salsa on your fillets

Chop all the peppers into small pieces; peel and cut peaches into small pieces; mix together with the chopped red onion; squeeze the lime juice over the salsa and gently stir in the chili powder salt and pepper; set aside

Rinse cod fillets with cold water; salt and pepper and drizzle with extra virgin olive oil
Grill for 4-5 minutes on each side at 400-425 degrees till opaque and flakey.

Remove and plate; spoon the salsa over the fillets along with some of the juice and serve immediately…

ENJOY!

This recipe serves 2-3 double or triple if serving more

 

Just the right amount of heat… Read More »

I picked wild flowers this evening…perfect end to the day.

The Gourmet Farm Girl

The Sun has Finished this day as well…
                                   Good Night…and may God Bless!

Good Night… Read More »



Antipasto Skewers
The Gourmet Farm Girl



1 lb sausage link (I use chicken sausage) or 12-14 large uncooked jumbo shrimp (or both)
1 12 ounce jars artichokes hearts
12-14 count small tomatoes (or sundried tomatoes will work)
12-14 fresh basil leaves
12-14 wooden skewers

Cook sausage according to package directions; cool and cut into chunks; reserve the skillet with some of the fat that cooks out of the sausage to sauté tomatoes

Boil shrimp till cooked through; 5-7 minutes; cool and peel; place the tomatoes in the skillet and sauté till the skins start to soften; do not overcook, the tomatoes should still have some firmness; skip this step if using sundried tomatoes 

Place 1 large basil leaf on a skewer followed by a tomato, artichoke heart and shrimp or piece of sausage. Repeat for all remaining skewers.

Makes 12-14 servings

 ENJOY!

Hors’ devours… Read More »

 My husband and I were married this day one year ago…
The yard was in full bloom and our family and friends witnessed our vows at our home June 27 2009.
  
The yard is just as beautiful this day as it was then…

 
 
Love is patient, love is kind, and is not jealous, love does not brag and is not a arrogant, does not seek its own, is not easily provoked, does not take into account a wrong suffered, does not rejoice in unrighteousness,
 
 but rejoices with the truth, bears all things, believes all things, hopes all things, endures all things. Love never fails.
1 Corinthians 13: verses 4 thru 8  
  
Have a Blessed Evening…

1 Year Anniversary Read More »

Sangria Style Raspberry Sun Tea
by The Gourmet Farm Girl
This is a very refreshing summer time drink. Great when entertaining family and friends…I hope you ENJOY!

1 Gallon glass container
8 raspberry flavor tea bags
2 red tea bags
10-12 sprigs of fresh mint
¼ cup sugar
1 pint fresh raspberries
1 pint fresh blackberries
1 lemon (sliced)

2 cups raspberry vodka

Add cold water to a 1 gallon glass jug and place the tea bags, sugar and half of the mint leaves to the container and brew in the sunlight for 5-6 hours; while tea is brewing place the berries in freezer to freeze

Remove teabags and mint; place in the refrigerator and chill
When ready to serve; add the frozen berries, vodka, and half of the lemon (sliced) and a few more sprigs of fresh mint
Adjust the sweetness by placing sugar bowl or Splenda pkt’s on serving tray along with the other half of the lemon slices and fresh mint.  You can adjust the vodka too, or leave out it is still very tasty and  refreshing!
CHEERS!
Serves 6-8      

Ahhh…Summer time! Read More »