Appetizers

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 »

Video – How to Cook Cheesy Meatballs with The Gourmet Farm Girl! 

Getting Started

To Start

  • Preheat oven to 350 degrees
  • Spray a mini muffin tin with cooking spray; set aside

What You’ll Need

  • 1 8 oz. Jar of The Gourmet Farm Girl Hot Dog Sauce
  • (either flavor)
  • 1 pound ground beef
  • 1/2 pound pork sausage
  • 3 green onions chopped
  • 1 small onion chopped
  • 3 tablespoons ketchup
  • 1 egg
  • 1 cup soft bread crumbs
  • 1 cup of milk
  • 1 Tablespoon Worcestershire sauce
  • 1-2 Tablespoons of The Gourmet Farm Girl House Blend Seasoning
  • (or any Italian Blend Seasoning)
  • salt and pepper to taste
  • 1/2 pound fresh mozzarella cheese (cut into small chunks)
  • 1 package large tooth pick or small wooden skewers
  • Small bunch of flat leaf parsley for garnish

Method

1

Heat on low the Hot Dog Sauce; set aside

2

In a large mixing bowl combine all of the above including the breadcrumb and milk mixture

Don’t mix in the cheese to this

3

Using a 1 ½ inch scoop, place meat mixture in palm of hand and place a couple chunks of cheese in the center. Roll into a ball and place into the muffin tin.

4

Bake in the oven for 25-30 minutes.  Remove pan from the oven and with a large spoon turn each meat ball over to expose the bottoms. Return to the oven for an additional 5 minutes to brown the bottoms.

5

Remove from the oven and turn each meatball right side up and top with a parsley leaf and place a pick in it. Place on serving plate along with the Hot Dog Sauce for dipping.


Cheesy Meatballs Read More »

 

  • Serving Size12-16

Ingredients

  • 2 lbs frozen home style or shredded hash brown potatoes (half thawed)
  • 1 family size can Cream of Chicken Soup (26 oz)
  • 1/2 stick melted butter
  • 1 t. garlic powder
  • 4 green onions chopped
  • 4 cups shredded cabbage (fresh)
  • 4 cups mild and sharp shredded cheddar cheese blend (reserve 2 cups)

Method

Mix all the above in a large mixing bowl and pour into a greased 9×13 glass baking dish, top with the 2 cups of reserved cheddar cheese blend2Cover with foil and bake for 60 minutes at 375 degrees; Uncover and bake for an additional 8-10 minutes or till golden brown3

Garnish with fresh chopped parsley

 

Potatoes with Cabbage and Cheese Read More »

Need a healthier pizza recipe? This one uses wholegrain Pita bread, Chicken and Sun dried tomatoes.This could be served as an appetizer… it’s light, full of flavors
 with a crispy crust!

  • Cook Time 10 min
  • Total Time 15 min

Getting Started

  • 1- 6 count package of Wholegrain Pita Bread
  • 1- 6 ounce jar Sun Dried Tomato Pesto
  • 1/2 lb. quality deli chicken (sliced thin)
  • 1/2 pound fresh mozzarella cheese (sliced as thin as possible)
  • 1 1/2 cups shredded Asiago cheese
  • 1-2 tablespoons dried oregano
  • 1 small red onion (sliced thin)
  • 1 small can sliced black olives (or your favorite olive)
  • extra virgin olive oil
  • A fresh herb such as parsley, basil, cilantro or your favorite

 

Method

 

Preheat oven to 375 degrees

Line a heavy baking sheet with foil; drizzle with olive oil and place the pita bread on top of the oil. Rotate the bread around to coat the underneath side.

Spread the pesto on each pita; layer with the sliced mozzarella cheese, chicken slices, onions, olives and top with the dried oregano, shredded Asiago cheese and fresh herb.4

Bake for 10 minutes or till just crispy; turn heat to broil for an additional 1-1 1/2 minutes till brown on the top. Remove from oven and drizzle with a small amount of extra virgin olive oil.

Cut and serve…ENJOY!

Pita Pizza Read More »

Steamed Mussels in Basil Pesto and Red Wine Broth

Getting Started

To Start

  • Pre-heat oven to 375

What You’ll Need

  • 6-7 roasted garlic cloves smashed
  • 1 Tablespoon Butter
  • 2 Tablespoons Extra Virgin Olive oil or
  • (The Gourmet Farm Girl Mission Extra Virgin Olive Oil)
  • 2 green onions chopped
  • 2 14.5 oz cans low sodium chicken broth
  • 1 14.5 can diced tomatoes
  • 1 Tablespoon Basil Pesto
  • 2 sprigs fresh oregano
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 pounds mussels
  • 1/2 cup red wine (use a good one)
  • 5-6 stems of Flat Leaf Parsley (chopped)
  • Grated Parmesan Cheese (use a good one)

Method

1

Cut one head of garlic in half; drizzle one half with olive oil and lightly salt; wrap in foil and bake for 20-30 minutes till soft and fragrant.  Reserve the other half for another recipe

2

While the garlic roasts, heat the butter and olive oil in a large deep skillet that has a lid. Saute the onions for 2-3 minutes over medium heat. Add the broth, tomatoes, basil pesto, oregano sprigs and pepper, reduce heat to simmer.

3

Remove the garlic from the foil and allow to cool, when cool enough to handle squeeze the garlic into a small bowl and smash with a spoon. Stir the garlic into the broth.

4

Turn the heat back up and bring the broth to a boil; pour the mussels into the hot broth and add the wine. Cover the pan with the lid and cook for 3-4 minutes or until all the mussels open.

(Discard any that do not open)

5

Garnish with the chopped parsley and grated cheese; serve immediately with some crisp bread for dipping.


Steamed Mussels in Basil Pesto and Red Wine Broth Read More »

Ingredients

To Start

  • Preheat over to 375 degrees

What You’ll Need

  • 4 Tablespoons butter + additional for on top
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon Chile powder
  • 1/2 cup Panko breadcrumbs
  • 1 pound fresh Sea Scallops (or frozen and thawed)
  • 1 fresh lemon cut into wedges
  • 1 small block of Gruyere cheese

Method

1

Make sure the scallops are blotted dry with a paper towel

2

In a medium size saute pan over medium heat, melt the butter. Brush each shell lightly with some of the melted butter. Add the garlic, Chile powder and bread crumbs to the butter and toast lightly; about 1 minute. Place one tablespoon of the crumb mixture on each shell; place three scallops on top of crumbs; squeeze a small amount of lemon juice on top of the scallops. Finish with another tablespoon of the crumbs on top; followed with a small pat of butter.

3

Bake for 20-25 minutes or till the scallops are opaque; remove from oven and top with slivers of cheese; return to the oven broiler for 1 minutes or less till cheese is melted

4

Garnish with a fresh flat leaf parsley


Note: you will need 3 large scallops for each shell

Baked Scallops on Sea Shells Read More »

Getting started

  • Preheat oven to 350

What You’ll Need

  • 1 pound pork tenderloin
  • Salt and pepper
  • 5 Tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 Tablespoon dried Fenugreek leaves
  • 1 teaspoon granulated garlic
  • Pinch of salt
  • 1 small red onion sliced thin and saute’
  • 8 oz. feta cheese
  • Fresh Sprouts such as Alfalfa or Broccoli
  • 1 package slider buns

Method

1

Salt and pepper the tenderloin and place on a baking sheet, bake for 25-30 minutes until cooked through (140 degrees)

2

Remove from oven, cover with foil and let rest for 8-10 minutes

3

In a small bowl, whisk together the olive oil, chili powder, fenugreek leaves, garlic, salt and pepper; set aside

4

To make the sliders: slice the meat into thin slices. Top the buns with some sprouts, layer the meat on top, add some of the saute’ red onions and feta cheese.

5

Drizzle with the seasoned olive oil sauce, place the top of bun on and enjoy!


New Year’s Pork Sliders

  • Prep Time12 min
  • Cook Time25 min
  • Total Time37 min

To start

For the burger

Method

1

This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.

New Year’s Pork Sliders Read More »

Getting Started

What You’ll need

  • 1/4 cup plus 1 tablespoon olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon crushed dried red Chile flakes
  • 4 cloves garlic, minced
  • 1 pound jumbo sea scallops (12 to 15)
  • Salt and freshly ground black pepper
  • Lime wedges, for serving

Method

1

In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.

2

Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.


Cilantro Scallops Read More »

Getting Started

What you need

  • 2 cups drained well cooked or canned chick peas, drained
  • 1/2 cup Tahini (sesame paste)
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2-3 cloves of garlic
  • Pinch of salt and cracked black pepper
  • Pinch of salt and cracked black pepper
  • 1 tablespoon ground cumin
  • 1/2 teaspoon paprika
  • Juice of 1 lemon
  • 1/4 cup Toasted Pine nuts
  • Pinch of dried red pepper flakes
  • Chopped fresh cilantro for garnish

Method

1

Place everything (except the cilantro) into the food processor. Start to blend the mixture and drizzle a little water
or extra lemon juice in until a smooth puree.

2

Place in a bowl or on a plate and carve circular groves through the hummus with a table knife.

3

Drizzle with additional olive oil (it will go into the groves) sprinkle with pine nuts, pepper flakes and cilantro.

4

Serve with Naan bread, pretzel chips or nachos


Homemade Hummus Read More »

Chive Salad Dressing

Getting Started

What you need

  • 4 eggs + one for breading
  • 3 slices of bacon cooked
  • 6 slices of Canadian Bacon
  • 1 cup bread crumbs (1/2 regular and 1/2 Panko)
  • 1/2 cup flour

For the sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons mustard
  • 1/4 teaspoon dried celery seeds
  • Pinch of sugar
  • Salt and pepper to taste
  • 1 1/2 quarts vegetable oil

Method

1

In a medium size sauce pan bring the eggs to a boil for 10 minutes; remove and place in a bowl of ice water.
Beat the extra egg and set aside
Mix the mayonnaise, mustard, celery seed, sugar, salt and pepper; set aside

2

Cook the bacon just slightly; do not crisp, you want it to have some soft fat. Chop the bacon and Canadian bacon together in a food processor.

3

Remove shells from eggs and roll in flour; then in the beaten egg; press the meat mixture around the egg and press into the crumbs

4

Gently lower the egg into the oil with a slotted spoon; fry at 350 degrees for 30-40 seconds or till just crisp Serve with the creamy mustard sauce


Scotch Eggs with Creamy Mustard Sauce Read More »