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9 large cloves garlic (roasted)
1 14.5 oz can diced tomatoes (drained)
5-6 tablespoons grated Parmesan Cheese (for garnish)
Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.
Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.
Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside
Mint Pesto
6 cloves of roasted garlic
¼ cup toasted pine nuts
1 ½ cups fresh mint leaves
¾ cup fresh flat leaf parsley leaves
½ teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup grated Parmesan
¼ cup extra-virgin olive oil
In a food processor add 6 cloves of the roasted garlic, half of the toasted pine nuts. Pulse to chop. Add the mint and parsley leaves; pulse to chop. Add the salt, pepper and grated cheese. Pulse to blend; while machine is running slowly add the olive oil. Scrape bowl often and continue to pulse until blended. Pesto can be stored in the refrigerator for one week.
In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes. Add the tomatoes, smash the remaining roasted garlic cloves and stir into the sauce Simmer for 3-4 minutes till hot. Add the cooked pasta and Swiss Chard, stir in 2-3 Tablespoons pesto and the pepper flakes.
Toss to coat (Add some pasta water if a thinner sauce is desired) pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.
Serves 4-6
Great with Lamb Chops… Read More »
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2 large boneless skinless chicken breasts
1/2 tablespoon of The Gourmet Farm Girl House Seasoning
(Note- House Blend is an Italian flavor blend)
Extra Virgin Olive oil
3 cloves garlic chopped
1 medium size green pepper (sliced thin)
1 small onion (sliced thin)
1 cup sliced portabella mushrooms
6.5 ounce jar Sun Dried Tomato Pesto
1-14.5 ounce cans diced tomatoes
3 ounces sliced Prosciutto (cut into strips)
8 ounces fresh mozzarella cheese (sliced)
1 cup tomato juice
4 tablespoons toasted pine nuts
2-3 tablespoons fresh chopped Flat Leaf Parsley
Preheat grill to 400 degrees
Preheat oven to 350 degrees
Boil pasta to al dente according to package directions. Remove from heat, drain and pour into a large mixing bowl; set aside
Season chicken breasts on both sides with seasoning (or salt and pepper) place on a plate and drizzle with extra virgin olive oil; set aside
In a large saute pan over medium high heat drizzle in 3-4 tablespoon of extra virgin olive oil, add the chopped garlic and saute for 30-40 seconds till fragrant. Add the sliced peppers, onions and mushrooms, saute for 5-7 minutes till soft. Stir in the sun dried and diced tomatoes, heat through and pour over the cooked pasta; mix together.
Spray a 9×9 glass baking dish with cooking oil and pour half of the pasta mixture into the casserole dish. Layer the Prosciutto and half of the cheese over the pasta; pour the remaining pasta over the top ; place the remaining cheese on top. Pour the cup of tomato juice around the sides of casserole dish. Cover tightly with foil and bake for 20-25 minutes.
While casserole bakes; grill chicken breasts 4-5 minutes on each side till cooked through; remove from heat and wrap in foil; allow chicken to rest for 5-6 minutes then slice into strips.
Remove casserole from oven and place the grilled chicken over the top and drizzle with extra virgin olive oil; top with toasted pine nuts and fresh parsley; serve immediately.
Serves 4-6
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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 »
| This is pure comfort food…great for St. Patrick’s meal!
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Irish Boiled Bacon… Read More »
This is a great recipe for using up leftover Chili or Chili Con Carne |
| I’m a huge fan of adding beans to my chili’s…but after making this Tex Mex style of chili with only braised down meat, peppers and tomato’s, I changed my mind. It’s like a mother sauce that you can use for other dishes. This is my version of a very old fashioned style of chili.
Enjoy!
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Tex Mex Style Chili Read More »
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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
Makes 6-7 servings
Homemade Cereal (Granola) Read More »
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¼ cup sour cream
¼ cup cream cheese
1 teaspoon cracked black pepper
3-4 tablespoons horseradish (or to taste)
1 tablespoon Gourmet Farm Girl Seafood Seasonings (optional)
15-20 pieces sliced Italian, Ciabatta or rye lightly toasted
5-6 ounces of Smoked Salmon or Trout
Small batch of Organic Bean Sprouts or salad greens
Forget the Fried Appetizers… Read More »
