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Grilled Fish Tacos

By The Gourmet Farm Girl
This whole meal can be prepared on the grill. It is a healthy alternative to fried fish tacos.
 Grilling fish on an open grill can be tricky, place on foil to cook if you prefer to keep the fish from falling apart. 

Cod works well with this recipe because of its dense texture and thickness 
This recipe feeds two people, double or triple if feeding more…

2-3 cod fillets
2-3 teaspoons taco seasoning
1 teaspoon ground cumin
Red onion
Avocados
Sour cream
Shredded cheddar cheese
Chopped lettuce
Sliced tomatoes
Fresh salsa or jar salsa
Flour tortilla shells
Extra virgin olive oil

Prep the vegtables ahead of time, chop, dice or slice to your liking…

Heat the grill to 400-425 degrees

Season the cod fillet on both sides with the taco seasoning and cumin; drizzle with olive oil

 Brush tortilla shells with a light coating of olive oil or spray lightly with vegetable oil

Coat the grill top with vegetable oil (an old dish towel soaked with oil works well for this)

Place the fish oil side down on the grill and close the lid; let fish cook for 10-12 minutes; when ready to flip the fish make sure it is cooked almost through and moves when gently touched

If it is sticking to the grill; close the lid and let cook a few more minutes, flip with a large metal spatula and cook for an additional 2-3 minutes till the fillets are opaque and flakey.

Remove from heat and tent in aluminum foil; at this time place your shells on the grill and heat till light brown on both sides 1-2 minutes

Remove and tent the shells in aluminum foil

When ready to serve place the lettuce on bottom of the shell, lay the cod on top and create the rest of your taco to your liking …ENJOY!

Fish Tacos Read More »

191 years…
I found these old calendars and  Farmers Almanac a long time ago…I came across them when cleaning out a cabinet. It is very interesting looking through them and quite amazing they have survived all these years.
They were written in German and English
161 years ago…
According to the 1849 Farmers & Mechantile Almanac; the month of April will have clear weather thru the 8th of the month then windy and showery thru the -12th.
The 13 -17 will be mild and clear. The 18 & 19 it will rain, 20-24 moderately warm; 25-28th showery; and the 29 & 30th mild
What’s your sign?
From the Gourmet Farm Girl’s peronal collection

Years ago… Read More »

Roasted Pork Loin
By The Gourmet Farm Girl
3- 31/2 pound pork loin

1 14 oz can reduced sodium chicken broth
2 stalks celery with leaves
1 small onion
1 t dried rosemary
1 t dried thyme
1 t dried parsley
1 t kosher salt
1/2 t garlic powder
1 t cracked black pepper
Extra virgin olive oil

Heat oven to 425 degrees

Trim any extra fat off of the loin (if needed) spray a large roasting pan with vegetable spray and place meat in pan; cut onion into chunks, and cut the stalks of celery into pies along with the leaves and surround the pork loin with them; pour the chicken broth into pan

Mull the rosemary, thyme, parsley, salt and garlic together or crush together with the backside of a spoon; sprinkle this mixture along with the black pepper over the meat; drizzle with olive oil

Let sit at room temperature for 30 minutes

Cover and roast in oven for 40 minutes, remove cover and roast for an additional 10-12 minutes or until the internal temperature reaches 140 degrees

Remove from the oven and cover; let rest for 15 minutes before serving

 

Alterations: add fennel bulbs, turnips, carrots or potatoes to the broth

 

For gravy, strain the broth and thicken with 2-3 tablespoons of cornstarch dissolved in 2 oz’s cold water

 

Serve with mashed potatoes or rice pilaf and your favorite vegtable
ENJOY!

 

oink!

Roasted Pork Loin  Read More »

This picture of these two little boys was very popular in the 1980’s.
It was featured in the Country Living and Farm Wife Magazines.
I’m not sure of the complete story; however the snapshot was very popular. It reminds me of my two boys…
I’m sure that is why their grandma had this one on the refrigerator door for many years… 

The Gourmet Farm Girl

Does anyone remember this poster? Read More »

Flaky Pie Crust
The Gourmet Farm Girl 

This recipe is easy to make especially if you have a food processor.
The dough does need to be chilled so allow at least 60 minutes to chill and an additional 30 minutes after rolling out

 

Single crust pie

1 ½ cups all purpose flour
¼ t salt
1/8 t baking powder
8 T unsalted butter, cold and cut into ½ inch cubes
2 T Vegetable shortening, cold
2-4 T Ice water

Double recipe for a two-crust pie

In the large bowl of a food processor add the flour, salt and baking powder; pulse for 10 seconds to shift

Add the cold butter and shortening and with quick pulses mix the dough till it resembles coarse corn meal and there are no pieces of butter larger than a pea

Add half of the cold water and pulse 5-6 times till the dough begins to hold together, add more if needed; the dough should hold together when a small amount is pressed together

Do not allow the dough to form a ball in the bowl; do not over process or the dough will be tough

Turn the dough out onto a lightly floured surface; press together into a ball, flatten into a disk shape; wrap in plastic and refrigerate for 1 hour before using

The dough can be made ahead and kept refrigerated for up to 3 days
Or wrap in freezer bag and freeze for up to one month
Let dough warm to room temperature before using

When ready to roll out; flour a surface and lightly flour your rolling pin

Roll out pastry to 1/8-1/4 inch thickness to fit pie dish; crimp and seal the edges; prick the bottom of the shell with a fork; cover and chill for 30 minutes

When ready to bake; heat oven to 400 degrees; weigh down with pie weights, or dried beans to keep it from puffing up; cover the pie crust with a sheet of foil or parchment paper to prevent the edges form burning. Bake for 15 minutes

If making for the Strawberry Pie Recipe; let the pie crust cool before adding the strawberry/jello mixture to the shell

 

ENJOY your pie!

Flakey Pie Crust Read More »

This Strawberry Pie recipe was my mother’s recipe. She made many of these beauties over the years.

When I was in high school; I remember coming home after track practice in the Spring time and mom would have a pie made. I would sit at the kitchen table and devour a piece with whipped cream and feel so special that she made this pie for me, at least that is how she made me feel; like it was our time to sit and talk and enjoy the warm spring breezes that would come through the porch and into the kitchen.
 It was chore time on the farm and I can still hear the sounds of the baby calves crying for their milk and my seeing my grandpa carrying the buckets of milk out to the calf pen as I enjoyed every bite of my pie. 
Thirty years ago strawberries were not always available as they are today. We had to wait till Spring and purchase California berries that were shipped in. By June the Ohio berries would be available. (these are the best ones) I have very fond memories of Strawberry Pie…especially this recipe. I think you will find it very special too. It is easy to make and a store bought pie crust works well with it too.

Mom’s Strawberry Pie
The Gourmet Farm Girl 

¾ cup sugar
2 T corn starch
1 1/2 cups water
1- 3 oz box (regular) strawberry jello

1 – 1 ½ qt fresh strawberries
depends on the size of the berries                                    

           

Combine the sugar, cornstarch and water in a medium size sauce pan and cook on medium to high heat till thick; stirring often. I use a wire wisk to start with; then a large wooden spoon

(The two secret ingredients)

When it begins to bubble and turn thick remove from heat and add the jello;stir till dissolved

Set aside to cool, stirring occasionally to prevent a film from forming 

Clean and slice the strawberries; when the sauce is cooled down (it can be a bit warm) add the strawberries and pour into a baked pie shell

Cover with wax paper and refrigerate till it sets up (2-3 hours) before serving

Don’t forget the Whipped Cream!!!

ENJOY!

My three loved grandma’s pie too!
April 5th… Mom/Grandma’s Birthday! We miss you!

(Home Made Pie Crusts recipe to follow next post)

Family Favorite… Read More »

HE Has RISEN!
I hope you all have a Blessed Easter Holiday with family and friends…The Gourmet Farm Girl 
ENJOY your day!

Happy Easter… Read More »



Skewered Grilled Steak and Scallops with Bacon Cream Sauce

By The Gourmet Farm Girl

 

1 Rib Steak
8 Sea Scallops
½ brick of Boursin Gournay Cheese- Garlic and Fine Herb flavor
2-3 Tablespoons Bacon Bits
1 oz warm milk

Soak skewers in water while preparing the meat and sauce

Cut steak into chunks and season with salt and pepper or your favorite steak seasoning
Rinse scallops and season with salt and pepper

Cut Boursin cheese in half and place in a small sauce pan; warm slowly, gradually adding the warm milk till it gets creamy; add the bacon bits; re-warm when ready to pour over skewers.

When ready to grill; skewer the meat and scallops (double skewer the scallops if needed to hold them in place) drizzle with extra virgin olive oil
Place on hot grill and cook meat to your liking and the scallops are opaque and cooked through 12-15 minutes depending on the temperature of your grill. I grill at 400 to 425 degrees.

Plate up and pour bacon cream sauce over the skewers; garnish with fresh chopped parsley and ENJOY!

It’s Grill Season Read More »

April Fools’ Day, sometimes called All Fools’ Day, is one of the most light-hearted days of the year. Its origins are uncertain. Some see it as a celebration related to the turn of the seasons, while others believe it stems from the adoption of a new calendar…who cares…it’s ARPIL!
 Today is WARM and winter is behind us… 

ENJOY your day…

And this is what he has promised us, eternal life.
 1 John 2:25

No Fooling around…it’s Spring! Read More »

More treasures that belonged to my grandfather and his older brother
Here is some information I found on line about these games.
Author: Clemens, Rev E.J.

Date: 1893
Short Title: Box Cover: Dissected map, United States.
Publisher: Clayville, N. Y.: Rev. E.J. Clemens

Clemens’ Silent Teacher. Dissected Map of the United States and of Each State in Counties. Manufactured by Rev. E.J. Clemens, Clayville, N.Y. Jigsaw puzzle that uses a Colton Map of the United States. Map is two sided. On top side is a map of the United States. The bottom side is an advertisement for Sherwin Williams.

      Looking at the Indian Territories, the Dakotas, the Dominion of Canada seems strange when looking through the pieces of these old maps. 

 
The very first jigsaw puzzles were dissected maps. Map puzzles were made throughout the 19th and 20th centuries and continued to be produced into the 21st. In the United States, G.N. Tackabury, McLoughlin Brothers, Milton Bradley and Parker Brothers were all early mass producers of map puzzles.

 

The Lotto game is by Mc Loughlin Bros, New York who also printed childrens ABC linen and oil cloth  school books.

The back of the box was marked as a gift to my grandpa and his brother by an aunt and uncle
From the person collection of the Gourmet Farm Girl

Collectibles… Read More »