Recipes

Chive Salad Dressing

What You need

  • 2- 2 1/2 pounds Fresh Mussels (beards removed)
  • 4-5 garlic cloves chopped
  • 2-3 hot peppers or chilies
  • 1 red onion chopped
  • 1 1/2 cups chopped bell peppers (yellow, orange and green)
  • 2 Tablespoons olive oil
  • 2-3 Tablespoons butter
  • 1 14.5 oz can diced tomatoes with chilies
  • 2 teaspoons cumin
  • 1-2 Tablespoons dried cilantro or 3-4 Tablespoons fresh chopped cilantro
  • 2- 12 oz bottles of beer (Dos Equis, Modelo, Tecate or Corona’s)
  • 1 lemon or lime

Method

Preparing

1

In a large stock pot over medium to medium high heat melt the butter and olive oil.

2

Add the onions, garlic cloves and peppers;

3

saute until tender, 4-5 minutes; add the canned tomatoes and cumin; continue to cook for 2-3 minutes;

4

Pour the beer into the pot and heat up for 2-3 minutes; add the mussels, give a quick stir and cover.

5

Cook mussels for 8-10 minutes till all are open (discard any that did not open)

6

Add the cilantro; squeeze some lemon or lime juice over them, stir and serve immediately in a large bowl with some of the broth and toasted or crisp bread for dipping.


Drunken Mussels Read More »

Grilled Scallops with Pepper Citrus Salsa

 

Getting Started

What You’ll Need

  • 1 pound Sea Scallops
  • 3-4 tablespoons melted butter
  • Salt to taste
  • 1 lime
  • 1 lemon
  • 1 half of a fresh orange
  • 1/2 cup fresh pineapple (chopped)
  • 1 medium size ripe tomato (chopped)
  • 1/2 cup onions (chopped)
  • 3 tablespoons mined fresh parsley
  • 2-3 sprigs fresh mint (optional)
  • 1 tablespoon dried chili pepper flakes
  • OR 1-2 tablespoons fresh chillies
  • 1/2 teaspoon salt

Method

1

In a medium size mixing bowl chop onions, tomatoes and pineapple; add the juice and zest from the lemon, lime

and orange. Gently stir in the parsley, add salt and peppers; toss mint sprigs into salsa; place in an airtight container and chill. Toss salsa several times while chilling and before serving.

2

Drizzle some of the melted butter on scallops and salt; grill scallops at 425 degrees for 3-4 minutes on both sides; brushing with the additional melted butter. Scallops should be opaque when done.

3

Plate scallops on a bed of lettuce leaves or shredded cabbage and top with the Citrus Salsa. Serve immediately


Salsa is best when made ahead; store in refrigerator up to 24 hours

Grilled Scallops with Pepper Citrus Salsa 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 »

 

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Cuisine
    • American
    • French
  • Course
    • Appetizer
    • Breakfast
  • Suitable for Diet
    • Vegetarian
    • Low Salt

For the burger

  • 200g wheat floor
  • 1 tbsp vegetable oil
  • 2 tsp sugar
  • 3 cups water

For the curry

  • 1 tbsp red chilli powder
  • 1 tea spoon vegetable oil
  • 2 tbsp coconut powder
  • 1 cup water

Preparing the spices

1

Take 8-10 red chillies and grind them in fine powder.

2

Mix chilli powder with 1 tsp vegetable oil and add salt to it.



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

Grilled Eggplant and Tomatoes with Rosemary and Feta Read More »

Chive Salad Dressing

Ingredients

What You Need

  • 2 Large Boneless skinless chicken breasts
  • 2 cups of papaya juice
  • 1 teaspoon of granulated garlic
  • Salt and pepper to taste
  • 6-7 slices of peppered bacon
  • 1-5oz can of water chestnuts (sliced)
  • 1 bag of large spinach leaves
  • Hot sauce
  • Party picks or toothpicks

Method

Preparing it

1

Place the chicken in a sip seal bag with papaya juice. Place the bag in a bowl and marinate in the refrigerator for 3- 6 hours.

2

Sprinkle the garlic and salt and pepper on both sides of the chicken breasts and grill at 400 degrees for 6-6 minuets on one side and 1-2 minutes on the other; remove from heat and cover with foil.

3

Fry the bacon till almost crisp; remove and drain on paper towels.

4

When ready to assemble; cut the chicken and the bacon into bite sized pieces. Stack 2-3 spinach leaves on top of each other and place one water chestnut, a piece of bacon and a piece of chicken in the middle; skewer onto a party pick; repeate.


Before serving drizzle the hot sauce over each bite or set the sauce to the side and allow each guest to add their own.

Chicken, Bacon, and Water Chestnut Spinach Bites Read More »

This recipe uses the Lime Infused Olive Oil from my new line. This oil is excellent for sauteing or grilling peppers, pairs well with tortilla dishes, salsas, ceviche, fish and is great with watermelon and feta cheese for a unique salad idea.   
And now…with my new creation! 
 
Enjoy!
Chicken Chili with Cilantro and Lime
By The Gourmet Farm Girl
 
1- 3-4 pound chicken (cut up)
2-3 tablespoons of The Gourmet Farm Girl Lime Infused Extra Virgin Olive Oil 
(plus extra for garnish drizzle)
1 medium size garlic bulb
4 14.5 oz can low sodium chicken stock
1 quart tomato juice
1 cup chopped fresh tomato
1 16 oz jar Salsa Verde
2 15.5 oz cans Cannellini Beans (drained)
1 15 oz can corn
3 green onions chopped (plus 2-3 extra for garnish)
2 teaspoons ground cumin
1/2 teaspoon thyme
1 Tablespoon dried parsley
1 Tablespoon dried cilantro
1 teaspoons sea salt
1 teaspoon cracked black pepper
3 Bay leaves
Small bunch of fresh cilantro for garnish
Sour Cream for garnish
 
 
Preheat oven to 350 degrees
 
Arrange the chicken pieces on a large baking sheet and drizzle with the Lime oil; cover with aluminum foil and bake for 1 hour or until the meat comes off the bones easily. (Allow the chicken to rest covered for 15-20 minutes before pulling meat from the bones)
When cool enough to handle; pull the meat from the bones and set aside.
 
While chicken is cooking; cut the garlic bulb in half and place in a foil packet with a pinch of salt; bake in the same oven as the chicken for 1 hour; remove and cool. Once cool squeeze the soft garlic cloves form the bulb and smash with a fork; set aside
 
In a large stock pot add the stock, roasted garlic, chicken, tomato juice, chopped tomato, Salsa Verde, beans, corn, onions and the seasonings (except the fresh cilantro and sour cream)
 
Bring to a boil; reduce heat and simmer for 30-40 minutes. Can simmer longer if desired.
 
Serve with chopped fresh cilantro, green onions, sour cream and a drizzle of lime oil.
 
Serves 8-10   
 
Note: this chili is very mild; add hot peppers if more heat is desired


Lime and Chicken Chili…yum! Read More »

When I was growing up on the farm I remember my mother making a potato soup with the biggest (rivels) dumplings on top. Grandma called them rivels, they are the same as dumplings. 
 It was a wonderful bone warmer after chores on a cold winters evening. I made the same dumplings and my Chicken Noodle Soup recipe for a winter comfort food!
 Chicken and Dumplings
By The Gourmet Farm Girl

1 whole chicken (4-5 pounds)
2 quarts homemade chicken stock (see below)
2 stalks celery chopped plus some of the light green leaves
2 medium size carrots peeled and chopped
1 small onion chopped
2 tablespoons of fresh chopped parsley or 1 tablespoon dried
2 cups egg noodles
Salt and pepper to taste

 Rinse the chicken in cold water and place in a large stock pot with enough water to cover the bird; about 2-2 1/2 quarts; salt lightly. Bring the stock pot to a boil; reduce heat to medium and cook the chicken for 40-45 minutes till the meat come off the bone easily
Remove the bird from the broth and let cool on a large plate. Skim off any foam from the broth and strain through a colander or cheesecloth to remove the partials. Return the broth to the stock pot and add the chopped celery, onions, carrots; parsley, salt and pepper. Simmer for 30-40 minutes till vegetables are tender.

While broth is simmering, pull the meat form the bones and set aside

Turn heat to medium-high and add 2 cups of your favorite egg noodles; cook for 8-10 minutes or till noodles begin to soften; add the cooked chicken and simmer for 8-10 minutes longer
(Remember the chicken is already cooked; just need to heat it through and let flavor up)
Note: If using other chicken such as rotisserie or cooked chicken breasts the same applies
Dumplings/ Rivels: In a medium size mixing bowl whip 6 eggs; add a pinch of salt and gradually add enough flour to the eggs till a stiff dough forms. (Approx. 1- 1 1/4 cups)  
With a spoon dipped into the hot broth; scoop dough and dip the spoon back into the broth till the dumpling comes off the spoon. (you may need to give it a push) repeat until you have enough dumplings to your liking.
Dumplings cook in 3-5 minutes
Note: the longer the dumplings cook the bigger they get.
ENJOY!  

Serves 6-8

Winter’s Comfort Food…. Read More »

2 Swordfish fillets (about 1 inch thick)
salt and pepper
2 teaspoons chili powder
1 teaspoon coriander powder
4 tablespoons lemon extra virgin olive oil
3 tablespoons chopped fresh parsley + leaves for garnish
3 tablespoons soft butter
splash of white wine
1 medium size spaghetti squash
2-3 Campari tomatoes sliced or chopped
1 tablespoon capers
Place fish fillets in a container; salt and pepper to taste and sprinkle each side of the filets with the chili powder, coriander and drizzle the oil over the fillets.  Cover with a lid and place in the refrigerator for 1-2 hours to absorb the flavors. (Flipping the container on occasion to allow all the seasonings and oil to cover them)
Mix the parsley and butter together and set aside
Heat oven to 350 degrees
Cut the squash in half (length way) scoop out the seeds and place the squash in a shallow baking dish with about 1/2 inch of water and bake for 45-50 minutes till the squash is soft
When soft, remove from the oven and with a fork shred the squash (length way) into spaghetti like noodles; place on a serving plate
Heat about 2 tablespoons of the butter mixture in a skillet over medium high heat. Place the fillets in the pan and cook for about 3 minutes per side. Remove the fillets and place on top of the squash.  Drop the remaining butter mixture on top. Deglaze the pan with a splash of white wine and pour over the fillets.
Garnish with the capers, parsley leaves and tomatoes
Serves 2
(Can be easily doubled)
Note: For a softer tomato, add them to the pan for a few minutes before deglazing.

Sword Fish with Spaghetti Squash and Tomatoes Read More »

Easy product recipe.

1- jar of The Gourmet Farm Girl Rustic Bean & Vegetable Soup
1/3 cup of your favorite dried pasta
Add pasta and simmer soup on low to medium heat for 15-20 minutes or until the pasta is tender.

Garnish with grated parmesan cheese

Supper in 20 minutes Read More »

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 Granola Read More »