Recipes

Turkey Sliders

Getting Started

What You’ll Need

  • pound ground turkey (or frozen turkey sliders)
  • 1 package Sister Schubert’s Dinner Rolls (or your favorite)
  • Assortment of sliced cheese (American, Swiss, Pepper Jack, Feta)
  • 1 medium size tomato (sliced)
  • 1 medium size red onion (sliced)
  • Alfalfa sprouts
  • Pickles and olives for garnish

Method

Shape turkey into small patties; salt and pepper; place on a grill or skillet over medium to medium high heat and cook till done; 5-7 minutes

Slice and prepare all condiments

Heat dinner rolls in oven according to package directions; remove and slice in half

When turkey sliders are done remove from heat and place on dinner rolls; garnish as desired.


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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

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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.

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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 .


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Mini Corn Bread Muffins with Tupelo Honey

Getting Started

  • Preheat oven to 400 degrees

What You’ll Need

  • 1 cup corn meal (white or yellow)
  • 1 cup all purpose flour
  • 1/4 cup sugar (optional)
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 1 egg

Method

Preparing the spices

1

Grease mini muffin pans. Blend all dry ingredients in a large mixing bowl; mix all wet ingredients in a separate mixing bowl. Make a whole in center of dry ingredients and pour liquid in. Mix together with a large spoon till blended. Fill each cup 2/3 full and bake for 10 minutes or until golden. Remove and let cool for 1-2 minutes before releasing from pan.

2

Drizzle with honey or maple syrup and of course…butter!



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

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Rustic Herb Bread

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield8-10

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil


1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


Rustic Herb Bread Read More »

Rustic Herb Bread

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Recipe Yield8-10

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil

Method

1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


Rustic Herb Bread Read More »

Rustic Herb Bread

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil

Method

1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


Rustic Herb Bread Read More »

Blackberry and Lemon Muffins with Honey Drizzle

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 1/2 cup half and half
  • 1/4 cup of The Gourmet Farm Girl Lemon Extra Virgin Olive Oil
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pint fresh blackberries

Method

1

Line a muffin tin with cupcake papers.

2

Whisk the milk, oil and egg together and set aside. Sift together the flour, baking powder and salt. Add the wet mixture to the dry and stir until moistened. Fold in the berries. the batter should be slightly lumpy.

3

Fill each muffin cup about 2/3 full and bake for 20-25 minutes.

4

Remove from oven and drizzle some pure Ohio honey over the top of each muffin. Allow to sit for about 3-4 minutes; remove muffins to a wire rack to finish cooling.


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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.


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