Breakfast

GOOD MORNING!
Homemade Granola

The Gourmet Farm Girl

I love granola; I like to warm it with some milk or eat it as a snack or better yet mix with some yogurt…
Being the dairy girl that I am…my recipe calls for butter instead of oil, it does have some sugar but the rest just moooos… Healthy!
 Kids would like to help make this one!
  This is so easy and very yummy…I like to eat it when it’s warm right out of the oven. It’s full of good things from the nuts and the flax seeds to the whole grain of the oats!

3 cup rolled oats (regular)
1 cup chopped almonds

1 cup chopped pecans
½ cup flax seed
½ cup raisins
¼ cup + 2 T brown sugar
¼ cup honey + 2 Tablespoons

¼ cup melted unsalted butter
¾ t salt

Pre-heat oven to 250 or 200 on a convection oven

In a large bowl mix the oats, nuts, flax seed and raisins

In a smaller mixing bowl mix the melted butter with the honey and salt; pour into dry mixture and stir with a large spoon till coated

 

Spread on two baking sheets with edges and bake for 15 minutes at a time; stir and repeat for 1 hour 15 minutes
Let cool and store in an airtight container for 3-4 days…or refrigerate for 5-7 days

 

ENJOY!

Healthy Eats Read More »

Impress your family or house guests this holiday season with this delicious and easy breakfast using frozen puff pastry.
This recipe makes two servings at a time; you will need to repeat for additional servings.
Serve with a fresh cut fruit salad.
Puffed Pasteries with Poached Eggs and Smoked Salmon
By The Gourmet Farm Girl
2 fresh eggs poached (fried or scrambled will work also)
2 frozen puffed pastries (baked according to package directions)
2-4 ounces smoked salmon (bacon bits or ham will work also)
4-5 tablespoons shredded cheddar cheese (or melted cheese)
2-3 teaspoons capers

Remove baked pastries from the oven and remove the top (lid) place some of the cheese in the hot pastry shell to melt. Poach eggs; when done place the poached egg into the pastry on top of the melted cheese. Top with additional cheese and slices of smoked salmon; garnish with capers.
Top each pastry with the lid

Serve immediately

ENJOY!
Note: to poach an egg; simple bring several cups of water to a low boil; add 1 teaspoon vinegar. Slowly pour the eggs into the hot water and let cook for 3-3 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Remove any of the white membrane from the edges. Salt and pepper lightly. 

Holiday Breakfast… Read More »
Baked Hashbrowns with Cheesy Eggs and Veggies 
The Gourmet Farm Girl
10 – 12 eggs (depending on the size of your ramekin)
3-4 tablespoons milk

4 tablespoons butter
1- 20 oz. package fresh hash brown potatoes
2 cups shredded mild cheddar cheese blend
2-3 green onions chopped
2 cups chopped fresh spinach

I used four 4 1/2 inch ramekins

Preheat oven to 400 degrees

Spray ramekin with cooking oil and press the hash browns into the dish to form a crust; leaving it hollow in the middle. Place 1 tablespoon butter in the middle of each shell. Place ramekins on a heavy cooking sheet and bake for 25-30 minutes till the hash browns get brown and semi-crunchy. (The edges will get dark)

In a medium size mixing bowl beat eggs and milk; stir in cheese blend, onions and spinach.

Remove ramekins from oven and pour the egg mixture into each baked crust; return to oven and bake for an additional 30-35 minutes till eggs are cooked.

Time saver; place the ramekins in the microwave and cook for 2-3 minutes till eggs are cooked through.

Top with additional cheese, crumbled bacon, sour cream or salsa.

Can substitute other vegetables or a different cheese blend to your liking.
Very good with bacon or ham added
Serves 4
ENJOY!

Week-end Breakfast… Read More »

Breakfast in a Shell

 

Breakfast in a Shell

Getting Started

What You’ll Need

  • 1 package Azteca (bakeable) salad shells
  • 10 eggs
  • salt and pepper to taste
  • 1 1/2 cups shredded mild cheddar cheese (plus additional for topping)
  • 1 pound package frozen hash browns
  • 2-3 tablespoons butter
  • 6 slices smoked bacon

Method

1

Bake shells according to package directions; set aside

2

Cut bacon into bite size pieces; cook over medium heat till crisp; drain on a paper towel

3

In a large mixing bowl beat eggs with a whisk or large fork; stir in cheese salt and pepper. Pour eggs and cheese mixture into a large non-stick skillet sprayed with vegetable oil and 1 tablespoon melted butter

4

Note: eggs cook best in two separate batches
Cook eggs slowly over medium to low heat till done; remover from heat

5

Layer the potatoes then eggs, extra cheese and bacon pieces into the baked shell; serve immediately


Alterations: add chopped green onions or chives, sour cream or sausage gravy instead of bacon

Breakfast in a Shell Read More »

Cheesy Skillet Hash Browns with Fresh Eggs and Spinach

 

Cheesy Skillet Hash Browns with Fresh Eggs and Spinach

Ingredients

Getting Started

  • Preheat oven to 375 degrees

What You’ll Need

  • 4 cups shredded frozen hash browns (thawed and drained) or fresh hash browns
  • 2-3 tablespoons vegetable oil
  • 3 cups shredded cheddar cheese
  • 4 tablespoon’s melted butter
  • 1/2 cup sour cream
  • 2 green onions chopped
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 slices smoked bacon
  • 4 eggs
  • 1/2 cup chopped fresh spinach

Method

1

Thaw frozen hash browns and drain any liquid or use fresh cut hash browns from the refrigerator section. Note: if using your own fresh cut potatoes; soak in cold water for 30 minutes to remove the starch before beginning recipe.

2

Measure out all ingredients; set aside

3

Spread the oil in the bottom of a cast iron skillet; heat the skillet on the stove top on medium low heat; watch carefully, do not burn the oil.

4

While the skillet is heating; mix together the hash browns, cheese, butter, sour cream, onions, garlic, salt and pepper till incorporated. Spread the mixture into the hot skillet and place in the hot oven for 50-60 minutes until the potatoes are crispy around the edges and on the bottom.

5

While the hash browns are in the oven; brown the bacon, drain and chop into bite size pieces.

6

Remove the skillet and crack 4 eggs (or more if you like) on top of the hash browns; return to the oven for 8-10 minutes or until the eggs are set or to your liking. Garnish with fresh chopped spinach or parsley and the bacon.


Note: fresh mushrooms can be added to the hash brown mixture or try sliced tomatoes on top before adding the eggs.

Cheesy Skillet Hash Browns with Fresh Eggs and Spinach Read More »

German Pancakes (Crepes)

 

 

Getting Started

What You’ll Need

  • 6 eggs
  • 3 cups milk
  • 3 cups all purpose flour
  • 12 Tablespoons sugar
  • 6 Tablespoons vegetable oil
  • 1 ½ teaspoons salt

Method

1

In a large size bowl mix with a hand whisk the eggs and milk, add the flour, sugar, oil and salt. Stir to combine thoroughly.

2

Heat 1-2 teaspoons of vegetable over medium heat in a large sauté pan. Pour a thin layer of batter into the pan. Rotate the pan in a circular motion to coat; when lightly golden in color flip and cook the other side till golden. Spread the crepe with peanut butter, your favorite jelly, jam or fresh fruit such as thin sliced apples. Roll and sprinkle with confectioners’ sugar.

3

*Additional Option: simmer 1 cup of The Gourmet Farm Girl Apple Balsamic for 20-30 minutes till thick. Drizzle over the crepes then sprinkle with confectioner’s sugar and top with apples .


German Pancakes (Crepes) Read More »

Homemade Granola
by The Gourmet Farm Girl
Being the dairy girl that I am…my recipe calls for butter instead of oil, it does have some sugar but the rest just moooos… Healthy!
Kids will like to help make this one!

3 cup rolled oats (regular)
1 cup chopped almonds
1 cup chopped pecans (walnuts work well also)
½ cup flax seed
½ cup raisins
¼ cup unsalted butter (melted)
¼ cup honey + 2 Tablespoons
¼ cup + 2 T brown sugar

Pre-heat oven to 225 or 200 on a convection oven

In a large bowl mix the oats, nuts, flax seed and raisins; set aside
 
In a smaller bowl whisk the melted butter with the honey and brown sugar until blended and smooth pour into dry mixture and gently stir with a large spoon till coated
Spread the granola on two baking sheets with edges and lined with parchment parer; bake for 15 minutes at a time; stir and repeat for 1 hour 15 minutes
 
Cool and store in an airtight container
 
ENJOY!

Makes 6-7 servings

Homemade Cereal (Granola) Read More »
German Pancakes (Crepes)
By The Gourmet Farm Girl

6 eggs
3 cups milk
3 cups all purpose flour
12 Tablespoons sugar
6 Tablespoons vegetable oil
1 ½ teaspoons salt

In a large size bowl mix with a hand whisk the eggs and milk, add the flour, sugar, oil and salt. Stir to combine thoroughly. 
Heat 1-2 teaspoons of vegetable over medium heat in a large sauté pan. Pour a thin layer of batter into the pan. Rotate the pan in a circular motion to coat; when lightly golden in color flip and cook the other side till golden.
Spread the crepe with peanut butter, your favorite jelly, jam or fresh fruit such as thin sliced apples. Roll and sprinkle with confectioners’ sugar.
*Additional Option: simmer 1 cup of The Gourmet Farm Girl Apple Balsamic for 20-30 minutes till thick. Drizzle over the crepes then sprinkle with confectioner’s sugar and top with apples .
Yields 8-10
 

It’s Apple Season… Read More »

The key to great homemade waffles is the separation of the eggs and folding in the whipped egg whites, give this recipe a try and you can pass by the waffle mix in a box! 


Homemade Waffles
By The Gourmet Farm Girl

 
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder

1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 cups half and half at room temperature
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1/4 cup unsalted butter; melted
2 large egg white, at room temperature
1/4 cup sugar

In a large mixing bowl, whisk together flour, baking powder, salt, and nutmeg; In a medium size mixing bowl, whisk together the half and half, the two egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture till it come together, be careful not to over mix the batter.
Preheat the waffle iron to medium-high.

In medium bowl, with a hand-held electric mixer, whip the 2 egg whites until they just begin to hold a peak; sprinkle the sugar over the whites and continue beating until they hold a soft peak; with a rubber spatula, fold the egg whites into the batter gently till it come together

Brush the waffle iron with butter. (If the waffle iron is well seasoned or if using a nonstick it is not necessary to brush the iron each time with butter) Pour about 1/3 to 3/4 cup, depending upon the size of the iron. (Remember that the batter will spread once the lid is closed) Cover and cook until golden brown and slightly crisp, about 4-5 minutes. Repeat with the remaining batter.
Serve the waffles immediately with maple syrup, jam, or fresh fruit with whipped cream or yogurt.
 
 

The Best Waffles Ever… Read More »

 I have been making granola for many years. But it just came to my thoughts this past week that I should use some of my infused oils to flavor the granola with instead of butter.
Blood Orange was the flavor that came to mind first, so here is my recipe…
It’s quite delicious!

I will be signing cookbooks and sampling this recipe and others at the Westerville Public Library, 126 S. State Street this Saturday April 3rd from 1-3pm.
register @ www.wpl.lib.oh.us

 

 Blood Orange Flavored Granola with Dried Fruit
By the Gourmet Farm Girl
 
3 cup rolled oats (regular)
1 cup chopped almonds
1 cup chopped pecans (walnuts work well also)
½ cup flax seed
1 cup mixture of dried cherries, cranberries and blueberries ( or raisins)
¼ cup + 2 T brown sugar
¼ cup honey + 2 Tablespoons
¼ cup of The Gourmet Farm Girl Blood Orange Infused Extra Virgin Olive Oil
¾ teaspoon salt

Pre-heat oven to 225

In a large bowl mix the oats, nuts, flax seed and dried fruits; set aside

In a smaller bowl whisk the oil with the honey, brown sugar and salt till blended and smooth; pour into the dry mixture and gently fold with a large spoon till coated

*Note: placing the mixture in the microwave for 35-45 seconds helps with the blending and makes it easier to pour.

 
Spread the granola mixture onto two baking sheets with edges and lined with parchment paper. Bake for 15 minutes at a time; stir and repeat for 1 hour 15 minutes.
Allow to cool and finish drying before storing
Yields approximately 15- 1/2 cup servings




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 ENJOY!

Start Your Day with Homemade Granola… Read More »