Recipes

Getting Started

  • 3-4 medium size potatoes
  • 2-3 garlic clove chopped
  • 3-4 Tablespoons butter
  • Extra virgin olive oil (or Gourmet Farm Girl Infused oil)
  • Sea salt and cracked pepper to taste
  • Sprig of Rosemary

Method

 

Scrub and microwave the potatoes for 4-5 minutes till semi-soft; cut in half and let cool; drizzle some of the olive oil on a large piece of aluminum foil; when potatoes have cooled cut into chunks and place on foil; salt and pepper to taste, sprinkle the chopped garlic over the potatoes and put a few pat s of the butter and sprig of rosemary on top.

Tent with another piece of foil and place on grill for 10-12 minutes till hot and cooked through.

Great with grilled chicken, steaks, ribs or hot dogs and hamburgers

Alterations: add one or more of the following: chopped onions, scallions, basil, parsley or add your favorite cheese when ready to serve


ENJOY!

Grilled Potatoes with Garlic Butter and Rosemary Read More »

French Onion Soup with Herbs, Red Wine and Mushrooms

Getting Started

What You’ll Need

  • 3-4 large Spanish, Vidalia, or Sweet onions sliced or cut into chunks
  • 2 garlic cloves minced
  • ½ stick butter
  • 2-3 Tablespoons extra virgin olive oil
  • ½ teaspoon cracked black pepper
  • 1/2 cup red wine (cabernet)
  • 4 cans 14.5 oz los sodium beef broth
  • 2 beef bouillon cubes or bouillon paste
  • 2 sprigs of Thyme
  • 2 Bay Leaves
  • 1 small sprig of Rosemary
  • 2 Tablespoons Worcestershire sauce
  • 8 ounces sliced mushrooms like cremini or portabella
  • 6-8 slices of hard crusty bread (sliced to about and inch thick)
  • 8-10 ounces of Gruyere cheese (shredded)

Method

1

Cut onions and mince garlic; set aside

2

In a large stock pot heat the butter and oil over medium heat and sauté the onions and garlic until caramelized; 10-15 minutes or longer until you have brown particles on the bottom of pan. Add the black pepper and deglaze the pan with the red wine

3

Add the broth, bouillon cubes, herbs, Worcestershire sauce and mushrooms; reduce heat and simmer for 20-30 minutes or until the mushrooms are soft

4

Turn oven broiler on and remove the sprigs of herbs and bay leaves from the pot

5

Fill 6 ramekins or soup bowls with the soup and place 1-2 pieces of the dried bread on top, set bowls on a heavy cookie sheet; top with the Gruyere cheese

6

Place in oven under the broiler for 3-4 minutes or until the cheese is melted and starts to brown

 

French Onion Soup with Herbs, Red Wine and Mushrooms Read More »

Getting Stared

What You’ll Need

  • 2-3 tablespoons olive oil
  • 3 garlic cloves (minced)
  • 2 quarts chicken stock
  • 3 large Russet potatoes with peels (cut into chunks)
  • 2 stalks celery chopped
  • 1 medium onion (chopped)
  • 3-4 strips smoked bacon cooked and chopped
  • 2 cups whole milk
  • 1 cup frozen peas (thawed)
  • 2 cups whole milk
  • 1 sprig of fresh tarragon
  • 2 tablespoons corn starch (be sure to check the date on your cornstarch box)
  • 3 tablespoons COLD water
  • Salt and pepper to taste

Method

Preparing the spices

1

In a large stock pot heat the oil and saute the garlic till fragrant; about 1 minute. Add the chicken stock, potatoes,celery and onion. Bring to a boil; cover with a tilted lid and reduce heat to simmer; cook for 30-40 minutes until potatoes are soft.

2

Cook bacon till crisp; drain and cut into bite size pieces; set aside.

3

Pour the milk into the broth and bring back to almost a boil; add the peas and sprig of tarragon,reduce heat and cook for 5-7 minutes. Whisk together the corn starch and water; stir gently into the hot soup to thicken;cook for an additional 2-3 minutes.

4

Remove the tarragon sprig and stir in the cooked bacon. Reserve some bacon for garnishing the top before serving. Serve with crusty bread for dipping.

5

Garnish with a few tarragon leaves (optional)

 

Creamy Potato and Pea Soup with Bacon and Tarragon Read More »

Spring Salad with Roasted Pine Nuts and Feta Cheese

Getting tarted

What You’ll Need

  • Red Leaf Lettuce
  • Baby Frisee
  • Shaved carrots
  • Toasted pine nuts
  • Feta cheese
  • Balsamic Vinaigrette Dressing

Method

1

6 Tablespoons extra virgin olive oil

2

2 Tablespoons of quality balsamic vinegar

3

1 Tablespoon of brown sugar, honey or 2 packets of Splenda sweetner

4

Pinch of cracked pepper and sea salt


With Spring close by I have been in the mood for salads, as well as getting into my garden to plant some of these tender leaves.  Here is a nice combination of greens and flavors. I buy my greens in bulk; it is much more economical and you get a lot more salads.

Spring Salad with Roasted Pine Nuts and Feta Cheese Read More »

Roasted Sweet Corn Soup

Getting Started

To Start

  • Heat your grill to 425 degrees

What You’ll Need

  • 4 ears of fresh sweet corn
  • 4 tablespoons butter
  • 2-3 tablespoons extra virgin olive oil
  • 3 garlic cloves minced
  • 3 green onions chopped
  • 1 cup chopped celery (and some of the green leaves)
  • 1 1/2 quarts chicken stock
  • 1 cup 1/2 and 1/2 (or heavy cream)
  • 1 tablespoon butter
  • 2 tablespoons corn starch
  • 4 tablespoons cold water
  • hot pepper flakes for garnish (optional)
  • fresh cilantro for garnish

Method

1

Husk the corn and rub each ear with a tablespoon of butter. Place on a hot grill for 3-4 minutes till just charred a little; remove and allow to cool

2

In a medium size stock pot heat the oil over medium high heat, add the garlic, onions and celery sauté till just tender 2-3 minutes.

3

Add the chicken stock, reduce heat to simmer and cover with a tilted lid.

4

Cut the kernels of corn from the cobs and set aside. Place the cobs into the hot soup and continue to simmer for about 12-15 minutes. (this will add additional flavor)

5

Remove the cobs and add to the compost. Add the kernels of corn to the soup and continue to simmer over low heat for an additional 12-15 minutes till the kernels are tender.

6

Add the 1/2 and 1/2 or cream additional tablespoon of butter and continue to simmer for an additional 5 minutes. Turn off the heat.

7

Whisk together the cornstarch with the cold water and slowly stir into the soup to thicken.

Serve with a sprinkle of hot peppers on top along with fresh cilantro leaves.


*You can stir in the hot pepper flakes if desired.*

Serve with some crisp bread too!

Roasted Sweet Corn Soup Read More »

Chicken Noodle Soup

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min

Getting Started

What You’ll Need

  • 1 ½ -2 quarts chicken stock
  • (Use the stock from the Barbeque Chicken Slider recipe)
  • Skim some of the fat off the top of the cold broth, reserve for later use
  • Add 2 cans (14oz) of chicken broth to make 2 qt’s if needed
  • Or use 2 quarts store bought chicken broth

Preparing the spices

1

Pluck and pull all feathers and pins from the young hen…

JUST KIDDING!

2

Add; 2 stalks celery sliced into bite size pieces and some of the light green leaves, 2-3 carrots peeled and sliced into bite size pieces.

3

1 small onion chopped

4

2 tablespoons of fresh chopped parsley or 1 tablespoon dried

5

Salt and pepper to taste

6

Add a tablespoon or two of the reserved chicken fat for flavor (secret ingredient)

Skip if keeping it low calorie

7

Let simmer for 12-15 minutes

8

Turn heat to medium-high and add 2 cups of your favorite egg noodles

Cook for 8-10 minutes or till noodles begin to tender

9

Add the cooked chicken and simmer for 8-10 minutes longer
(Remember the chicken is already cooked you just need to heat it through and let flavor up)

10

If using other chicken such as rotisserie the same applies

Tip: If using fresh chicken (do this first) chop 4 chicken breasts into bit size pieces and cook in medium size skillet in 3-4 tablespoons olive oil till done, 12-15 minutes, salt and pepper while cooking. Drain on a paper towel and add to soup in step 3

 

Chicken Noodle Soup Read More »

Easy Tilapia With Curry & Lentils

Getting Started

What You’ll Need

  • 1 cup coconut milk
  • 8 medium size Tilapia fillets
  • fresh cilantro (for garnish)
  • Red pepper flakes (optional garnish)
  • Fresh Naan for dipping

Method

1

In a mediums size sauce pan heat the soup and stir in the coconut milk, reduce to simmer

2

Broil the Tilapia on an oil sprayed pan for 5-7 minutes or until flaky

3

Plate with curry  on the bottom and place the fish on top with a spoonful of additional curry. garnish with chopped cilantro and serve with pepper flakes and Naan.

 

Easy Tilapia With Curry & Lentils Read More »

Toffee

Getting Started

What You’ll Need

  • 1 cup butter
  • 1 cup sugar
  • 3 tablespoons water
  • 1/2 cup chopped pecans or walnuts
  • 6 ounces of chocolate chips or your favorite chopped chocolate

Method

1

Butter a 9×13 inch baking pan with sides

2

In a medium size pot bring to boil the butter, sugar and water. Stirring often bring the mixture to 300 degrees, stir in the nuts. Pour the mixture onto the pan and spread out with a spoon; add the chocolate and spread out evenly.

3

Cover with wax paper and refrigerate till set; 35-45 minutes. Break into bite size pieces and ENJOY


Does not require refrigeration; can be stored in a cool dry place.

Toffee Read More »

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield4-6

Getting Started

To start

  • Preheat grill to 400 degrees
  • Preheat oven to 350 Degrees

What You’ll Need

  • 3 cups cooked penne pasta (or your favorite shape)
  • 2 large boneless skinless chicken breasts
  • 1/2 tablespoon of The Gourmet Farm Girl House Seasoning
  • (Note- House Blend is an Italian flavor blend)
  • Extra Virgin Olive oil
  • 3 cloves garlic chopped
  • 1 medium size green pepper (sliced thin)
  • 1 small onion (sliced thin)
  • 1 cup sliced portabella mushrooms
  • 6.5 ounce jar Sun Dried Tomato Pesto
  • 1-14.5 ounce cans diced tomatoes
  • 3 ounces sliced Prosciutto (cut into strips)
  • 8 ounces fresh mozzarella cheese (sliced)
  • 1 cup tomato juice
  • 4 tablespoons toasted pine nuts
  • 2-3 tablespoons fresh chopped Flat Leaf Parsley


1

Boil pasta to al dente according to package directions. Remove from heat, drain and pour into a large mixing bowl; set aside

2

Season chicken breasts on both sides with seasoning (or salt and pepper) place on a plate and drizzle with extra virgin olive oil; set aside.

3

In a large saute pan over medium high heat drizzle in 3-4 tablespoon of extra virgin olive oil, add the chopped garlic and saute for 30-40 seconds till fragrant. Add the sliced peppers, onions and mushrooms, saute for 5-7 minutes till soft. Stir in the sun dried and diced tomatoes, heat through and pour over the cooked pasta; mix together.

4

Spray a 9×9 glass baking dish with cooking oil and pour half of the pasta mixture into the casserole dish. Layer the Prosciutto and half of the cheese over the pasta; pour the remaining pasta over the top ; place the remaining cheese on top. Pour the cup of tomato juice around the sides of casserole dish. Cover tightly with foil and bake for 20-25 minutes.

5

While casserole bakes; grill chicken breasts 4-5 minutes on each side till cooked through; remove from heat and wrap in foil; allow chicken to rest for 5-6 minutes then slice into strips.

6

Remove casserole from oven and place the grilled chicken over the top and drizzle with extra virgin olive oil; top with toasted pine nuts and fresh parsley; serve immediately.

 

Grilled Chicken over Tomatoes, Prosciutto and Mozzarella Cheese Casserole Read More »

Stuffed Shells with Eggplant and Bacon in Fresh Tomato Sauce

Getting Started

To Start

  • Preheat oven to 350 degrees

What You’ll Need

  • 8 jumbo pasta shells
  • 4 strips smoked bacon cut into pieces
  • 2 eggplants peeled and chopped into bite size pieces
  • 1 1/2 cups fresh mozzarella cheese cut into pieces
  • Splash of red wine
  • 6 medium size tomatoes cut into pieces
  • Note: if you prefer no skins in your sauce; peel tomatoes before adding.
  • 1 teaspoon granulated garlic
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh chopped flat leaf parsley for garnish

Method

1

Boil pasta shells according to package directions; rinse in cold water and set aside

2

In a deep skillet over medium to medium high heat brown the bacon till crisp; remove and drain on a paper towel. Pour off all but 3-4 tablespoon of bacon fat and cook the eggplant till soft; 5-6 minutes. Remove and drain on a paper towel; mix together the bacon, cooked eggplant and 1 cup mozzarella cheese; set aside

3

Deglaze the pan with a splash of red wine; add to the wine the tomatoes, garlic, basil, salt and pepper.

4

Reduce heat to simmer and cover with a tilted lid; cook sauce for 20-30 minutes stirring often.

5

Reduce heat to simmer and cover with a tilted lid; cook sauce for 20-30 minutes stirring often.
While sauce is simmering; stuff each shell with the eggplant mixture; set aside. Layer a casserole dish or individual casseroles with sauce, stuffed shells and pour more sauce on top of shells; top with the additional 1/2 cup chopped fresh mozzarella cheese.

6

Bake for 30-40 minutes till bubbly and cheese is melted.

7

Garnish with fresh chopped parsley

 

Stuffed Shells with Eggplant and Bacon in Fresh Tomato Sauce Read More »