Beef

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 »

This is a great meal and easy to prepare. Slow cook the meat all day in a crock pot and
 finish the meal by cooking the rice and sautéing the peppers.   

Steak and Spicy Peppers over Rice

By The Gourmet Farm Girl
2 pounds Round Steak
1 15.5 ounce can beef broth
1 15.5 ounce can diced tomatoes with chilies
1 green pepper
1 red pepper
1 yellow pepper
1 medium size onion
1/2 teaspoon red chili pepper flakes
2-3 tablespoons extra virgin olive oil + 1 tablespoon butter
salt and pepper
4 servings of cooked rice
Cut peppers and onion into strips, keep a few strips of each out and place the rest in a plastic bag and refrigerate for later use.
Place meat in the slow cooker sprayed with cooking oil; salt and pepper to taste, add the beef broth. Lay the few pieces of peppers and onions on top; cover and cook on low for 7-8 hours.
When meat is fork tender add the can of tomatoes, cover and allow tomatoes to heat.
Cook rice according to package directions.
While rice is cooking, heat the extra virgin olive oil and butter over medium high heat; add the remaining peppers and onions; saute for 2-3 minutes till just tender, add the chili pepper flakes; toss and heat for an additional minute.
Place the rice on a plate and top with the spicy cooked peppers followed with meat and tomatoes. Spoon some of the broth over the top.
Serve immediately
Makes 4 servings
ENJOY!

Low and Slow… Read More »

This was one of my favorite meals growing up. I loved to go to the garden and pick green peppers for this particular meal. Just the smell of them takes me back to mom’s garden…
This is a great way to use any late season peppers and tomatoes.
I originally posted this recipe last season but I just had to share it again!
Moms Stuffed Green Peppers
By The Gourmet Farm Girl
4 medium size green peppers
1 medium size tomato (sliced)
1 lb. ground lean hamburger
1 small onion (chopped)
1/3 c. ketchup
¼ cup shaved Parmesan or Gruyere cheese
1 egg
1/2 c. milk
½ c. dried bread crumbs or Panko crumbs
½ t. dried mustard
½ t. salt
½ t pepper
1t. Worcestershire sauce
¼ t. garlic powder or 1-2 small cloves chopped
or 1/2 teaspoon of The Farm Girl’s House Blend seasoning
Preheat oven to 375 degrees
Spray a 9×9 inch baking dish with cooking spray
Wash peppers and cut around the top of stem to remove and create a hole; remove the seeds and ribs of the peppers; slice the tomato and set aside.
Mix all of the other ingredients together with hands (or a large spatula) and fill each pepper with the meat mixture. Place peppers in  baking dish and top each one with a slice of tomato.
 Bake for 50-60 minutes or until the peppers are soft and meat mixture is cooked through.
 Remove from oven and top with the cheese; allow to rest for 2-3 minutes while the cheese melts.

 Serve with additional sliced tomatoes and rice or mashed potatoes

Serves Four
ENJOY!

End of Summer Supper… Read More »
Stuffed Shells with Meat and Spinach over Homemade Tomato Sauce and Melted Mozzarella
By The Gourmet Farm Girl

12 Barilla Jumbo Shells (or your favorite brand)
1/2 lb Italian sausage
1/4 lb ground beef
1-2 tablespoons extra virgin olive oil
1 cup spinach leaves
5-6 scallions (chopped)
2 cloves garlic (minced)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Italian seasoning
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
1 egg beaten
1/2 cup fresh grated Parmesan cheese
8 ounces fresh Mozzarella cheese (sliced)

Tomato Sauce

1 quart cooked tomatoes ( I used my canned tomatoes form last years garden)
or 1 qt stewed tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons dried parsley
1 teaspoon granulated garlic
Splash of Cabernet to taste (optional)

In a deep skillet add all the above and bring to boil; cover with a tilted lid; reduce heat and simmer for 45-50 minutes while preparing meat and shells; stir often.

Preheat oven to 350 degrees

In a large pot of salted water boil shells according to package directions; drain, reserving some of the pasta water; set aside
In a large skillet over medium heat  brown the sausage and ground beef 5-6 minutes; drain any grease.
Add the olive oil, scallions, garlic, salt, pepper and seasonings with 1-2 tablespoons of the reserved pasta water; reduce heat and cook for 12-15 minutes stirring occasionally.
Lower heat to simmer and stir in grated Parmesan cheese and egg; remove from heat and let cool
Place several spinach leaves inside each shell then stuff with meat mixture. Pour sauce into a greased 9×9 inch glass casserole; position shells on top of sauce; lay the sliced mozzarella cheese on top of each stuffed shell. Cover with aluminum foil and bake for 40-45 minutes; remove foil and bake for an additional  2-3 minutes till cheese is completely melted. 
Serves 4
ENJOY!

Italian Dinner… Read More »

I remember a meal my mother used to make with round steak and tomato sauce. Looking back it was actually a version of Steak Pizzaiola. I came across this recipe recently and decided to make my mom’s classic dish “Gourmet Farm Girl”style.
Chuck Roast Pizzaiola
By The Gourmet Farm Girl
2 1/2  pound chuck roast (bone in)
1 onion chopped
3 bay leaves
1 15 oz can beef broth
1 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red pepper flakes
3-4 cloves garlic minced
2-3 tablespoons canola oil
2 teaspoons dried oregano
2 teaspoons dried thyme
1  6 oz can tomato paste
1 quart tomatoes with juice (I used my home canned)
0r use 1- 28 oz store bought
Parmesan cheese (shaved)
Preheat oven to 325 degrees
Salt and pepper both sides of the chuck roast 
In a large stock pot over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.
Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone. 
Serve on a large platter over pasta with shaved parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.
Serves 8-10
ENJOY!


A New Creation… Read More »

Ohio Bison with Mushrooms in Wine Sauce and Fresh Herbs

Ingredients

Getting Started

  • Pre-heat grill to 425 degrees

What You’ll Need

  • 2 Bison strip steaks
  • Extra virgin olive oil
  • Pinch of salt and pepper
  • 4 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • 1 ½ cups sliced Portabella mushrooms
  • 1 ½ cup sliceds Maitake mushrooms1 ½ cups cabernet
  • Assortment of fresh herbs Basil, Parsley, Oregano, Thyme and Chives (chopped)
  • Allow steaks to warm to room temperature; 20-30 minutes once out of the refrigerator

Method

1

Drizzle a small amount of extra virgin olive oil over steaks; salt and pepper. Grill for 3-4 minutes on each side over a very hot grill; for medium rare; internal temperature should be 130-135 degrees. (Grill steaks longer if desired)

2

In a medium size sauté pan melt the butter and oil over medium high heat. Add the mushrooms and cook for 2-3 minutes; pour wine over mushrooms and continue to cook for 3-4 minutes till mushrooms are soft.

3

Allow steaks to rest for 5-6 minutes before slicing.

4

Add the fresh herbs to the mushroom wine sauce and pour over the steaks; slice and serve.


Ohio Bison with Mushrooms in Wine Sauce and Fresh Herbs Read More »

Chuck Roast Pizzaiola

Ingredients

Getting Started

  • Pre-heat oven to 325 degrees

What You’ll Need

  • 2-3 tablespoons canola oil
  • 2 1/2 pound chuck roast (bone in)
  • 1 onion chopped
  • 3-4 cloves garlic minced
  • 1 15 oz can beef broth
  • 3 bay leaves
  • 1 quart stewed tomatoes with juice
  • 1 6 oz can tomato paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 small chunk Parmesan cheese (shaved)
  • Salt and pepper both sides of the chuck roast

Method

1

In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.

2

Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.

3

Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.

4

Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.
Serves 6-8


Chuck Roast Pizzaiola Read More »

Getting Started

What You’ll Need

  • 1 pound fresh frog legs
  • 1 tablespoon of your favorite blackened seasoning
  • 1-2 tablespoons vegetable oil

Method

Preparing the spices

1

Rinse the frog legs in cold water and pat dry; place in a cast iron skillet with the oil or a heavy oven proof skillet and season both sides with seasoning. Fry on medium to medium high heat 4-5 minutes on each side (till meat starts to fall from the bones) remove from heat and place under oven broiler for 2-3 minutes to brown. Serve immediately


This will serve two; double or triple if serving more

Blackened Frog Legs Read More »

Here’s a great idea for grilling out. We all know how great chili is on a hot dog… how about a Chili Burger!
Just top off your favorite cheese burger with a BIG spoonful of
The Gourmet Farm Girl chili!
I used Spicy Bean (hot) ~Buckeye (mild) or Farmhouse (regular) works great too…

~click on the link below to order now~   

~ click here for retail locations~
And remember all chili’s are Gluten Free, Preservative Free
and Vegan

It’s Grillin Time Read More »
Meatball’s
By the Gourmet Farm Girl
Pre-heat oven to 350 degrees
Line a large baking sheet with parchment paper
1/4 pound ground veal
1/4 pound ground beef
1/4 pound Italian sausage
1 tablespoon rendered Duck fat (optional)
or a drizzle of extra virgin olive oil
3 slices white bread (crumbled)
1 cup cup milk
1 teaspoon dried mustard
1 teaspoon salt (more for finishing)
1/4 teaspoon black pepper
1 teaspoon granulated garlic
1 tablespoon Worcestershire sauce
1/2 cup finely grated parmesan cheese
1 egg
juice of 1 small onion (do this by using a citrus juicer or a fine grater right over the bowl of meat)

In a large mixing bowl combine the meats and Duck fat together with your hands; set aside
In a small bowl combine the crumbled bread and milk; set aside

Add the seasonings, cheese, egg and onion juice to the meat mixture and combine together with your hands until just blended (do not over mix) add the bread from the milk bowl along with some of the milk and continue to blend the mixture until it comes together. Add more milk if needed, your mixture should hold together but be wet.

Using an ice cream scoop, scoop out some meatball mix and with wet hands gently roll into balls and place on the baking sheet, sprinkle with just a little more salt.

Bake for 15-17 minutes until just about cooked through. Remove the meatballs and place in your red sauce to finish cooking.

If not using in a sauce, bake for about 20 minutes or until juices run clear.

Yields – 13-14 meatballs

The Best Meatball’s Ever… Read More »