Recipes

 

 
Easy Cheesy Nachos
By The Gourmet Farm Girl
 
 
 
Preheat oven to 400 degrees

 
Drizzle of  The Gourmet Farm Girl Lime Infused Extra Virgin Olive Oil
(or vegetable spray)

20-30 nacho chips
1 -32 oz. jar of any flavor of The Gourmet Farm Girl Chili
1 cup shredded Mexican Blend Cheese- plus more for garnish
1/2 cup sliced cherry tomatoes
2 green onions chopped
1 small bunch of fresh cilantro for garnish – sour cream for dipping

 

Spray or rub the oil on a baking stone or heavy baking sheet and heat for 2-3 minutes in the oven. Remove and spread out the nachos over the bottom. Spoon some of the chili on top of each nacho.

*cooked meat of your choice can be added to the chili before this step. Try sausage, ground beef, chuck, chicken, turkey or chorizo sausage cooked in the lime infused oil.

Top with the cheese and onions; return to the oven for 6-8 minutes till the cheese is

melted and everything is hot.

 Remove and top with the tomatoes and extra cheese of your choice return to the oven under the broiler for 1 minute

 Garnish with the pieces of fresh cilantro and serve with sour cream

*a small drizzle of the lime oil can be a garnish also

ENJOY!

Game Day Appetizer Idea… Read More »
 
Crunchy Stuffed Mushrooms
by The Gourmet Farm Girl
 
 
Preheat oven to 375 degrees
 
 
1/3 cup cooked bacon cut into tiny pieces
1/4 cup Panko bread crumbs
1/4 cup grated cheddar cheese blend
3 Tablespoons minced red onion
1/2 Tablespoon fresh oregano minced
6-8 grinds from a pepper mill
(or a pinch of black pepper)
3 Tablespoons roasted red peppers minced
1 dozen large portabella mushrooms
Smoked sea salt
Extra virgin olive oil
 
In a small mixing bowl combine all the above ingredients except the salt and oil; set aside
 
Wipe off the mushrooms with a wet paper towel and remove the stems. Press with your thumb into the gills of the mushrooms to create a pocket. Press some of the mixture into the mushrooms and place on a parchment lined baking pan. Sprinkle with some of the smoked salt and drizzle with the olive oil. Bake for 20-25 minutes until hot through then switch to broil for 1 minute.
 
Serve with fresh basil or sprinkle with more fresh chopped oregano.
 
May yield more or less depending on the size of the mushrooms
 
 
 

Read More »
Lemon Poached Salmon over Whole Wheat Linguine
 with Asparagus and Capers 
By The Gourmet Farm Girl
 
 
 
2 serving portion of whole wheat linguine
3-4 tablespoons of Lemon Infused Extra Virgin olive oil + one extra
3 cloves garlic minced
Salt and pepper
2 medium size salmon fillets
1/2 lemon juiced and zested
1/4 cup white wine
8-10 asparagus spears (balanced)
1 cup fresh spinach (packed)
1-2 tablespoons capers
Cilantro for garnish
 
 
In a large stock pot bring to boil 4 quarts salted water; cook pasta according to package directions for al dente.
 
Meanwhile, pour the 3-4 tablespoons oil into a medium size skillet over medium high heat and saute the garlic till just fragrant; about a minute.
 
Drain the pasta and transfer to a large bowl; pour the garlic oil over the pasta; salt and pepper lightly and toss to coat; set aside.

Blanch the asparagus; set aside

 
Place the salmon in the same skillet along with the additional tablespoon of oil, salt and pepper each fillet; cook the salmon for about 2-3 minutes; flip salmon over,  add the lemon and wine; cover with a tilted lid for an additional 2-3 minutes till cooked through and flaky. Note: Salmon can be a little pink in the middle   
 
Place the spinach on a large serving platter, top with the pasta and then the salmon fillets. Pour the liquid from the skillet over the entire platter; top with the asparagus and garnish with capers and fresh cilantro.
 
Serves 2-3


All on one plate… Read More »

Red Gold Tomatoes has been sending me their products now for several years for new recipe ideas. They recently sent me some Tuttorosso  caned tomato products to try. Red Gold own Tuttorosso tomatoes. All of these products are quality tomato products. I love cooking with them.  Here is a easy delicious recipe to whip up on a busy week night. Within 30 minutes you can make this hardy healthy meal for your family.

 

Hot Peppered Pasta with Bison
by The Gourmet Farm Girl
 1 pound ground Bison or Beef
 Extra Virgin Olive Oil
 2 large garlic clove minced
1/2 red pepper chopped
1/2 green pepper chopped
 salt and pepper to taste
2 tablespoons dried parsley
1 tablespoons dried basil
1/2 tablespoon dried oregano
1 14.5 oz. can Tuttorosso petite diced tomatoes
1 25 oz. can Tuttorosso Tomato Puree
2 cups cooked Rotini pasta
Dried hot pepper flakes
In a large deep skillet over medium heat brown the meat with the olive oil; 10-12 minutes till cooked through. Stir in the minced garlic and peppers; sauté for 2-3 minutes or until peppers soften. Salt and pepper to taste.
Stir in the dried parsley, basil, oregano, diced tomatoes and tomato puree. Cover with a tilted lid and reduce the heat to simmer. Cook for 15-20 minutes or longer while boiling your favorite pasta according package directions.  
Stir in the cooked pasta, plate and sprinkle with dried hot pepper flakes, serve.
Serves 4-6 
  
 

Hot Peppered Pasta with Bison Read More »
Cheesy Meatballs with Tomato and Herb Sauce
By The Gourmet Farm Girl
1 pound ground beef
1/2 pound pork sausage (mild)
1 small onion chopped
3 tablespoons ketchup
1 egg
1 cup soft bread crumbs (gound fine)
1 cup milk
1/2 teaspoon dried mustard
1 Tablespoon Worcestershire sauce
1 teaspoon ground garlic
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 pound fresh mozzarella cheese (cut into small chunks)
1 cup Gruyere cheese (shredded)
Small bunch of flat leaf parsley and purple basil for garnish
Preheat oven to 375 degrees
Spray a muffin tin with cooking spray; set aside
In a large mixing bowl combine all of the above; except the cheese.
Place 2-3 tablespoon of the meatball mixture in the bottoms of the muffin tin. Gently press some of the meat mixture up on the sides to form a pocket.
Place a chunk of the mozzarella cheese into each pocket. Cover with remaining meatball mixture to form a ball.
Place the muffin tin on a heavy cookie sheet (to catch any greese that may run out) bake in the oven for 25 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.
Remove from the oven and turn each meatball right side up and top with the grated Gruyere cheese.
Place spaghetti noodles on plate and place 2-3 meatballs on top; cover with Tomato and Herb Sauce; garnish with fresh chopped flat leaf parsley.
Yields: 10 meatballs
While meatball are in the oven make the following sauce and cook your favorite pasta according to package directions.

Tomato Sauce with Herbs

By The Gourmet Farm Girl

1 29 ounce can tomato sauce

1 small onion chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 Tablespoon dried parsley
1 Tablespoon brown sugar
extra virgin olive oil
salt and pepper to taste

In a large deep skillet over medium heat drizzle 2-3 tablespoons of extra virgin olive oil; sauté chopped onions for 2-3 minutes till soft. Add the tomato sauce, herbs, brown sugar, salt and pepper.

Cover with a tilted lid to allow some of the steam to escape. Reduce heat to low and simmer for 30 minutes; stirring often.

 ENJOY!

Moist and Cheesy Meatballs… Read More »
Lentil and Vegetable Soup
By The Gourmet Farm Girl
4 slices smoked bacon (chopped)

1 tablespoon butter
2 stalks celery (chopped)
1 leek or onion (chopped)
1 small Chinese eggplant (chopped) optional
2 medium carrots (chopped)
2 quarts low-sodium chicken stock or low sodium vegetable broth
2 small potatoes (chopped)
3 bay leaves
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/2 cups lentils
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
In a large stock pot over medium heat brown the bacon till almost crisp; remove the bacon pieces and drain on a paper towel. Reserve 1-2  tablespoons bacon fat in the pot.
Add the butter, celery, leek or onion, eggplant and carrots, cook for 4-5 minutes. Add the stock, potatoes, bay leaves, thyme, garlic, oregano and basil, reduce heat to simmer and cook for 8-10 minutes or until vegetables are tender.
Add lentils and continue to cook till lentils are soft; 20-30 minutes, stir often. Return the bacon pieces to the pot, add salt at this point (if desired) When ready to serve remove the bay leaves and top with sour cream and fresh parsley.

Serves 6-8

The Warmth of Homemade Soup… Read More »

I have been asked to share this recipe again.
Going into the holiday season it’s a perfect dessert! 
Blood Orange Nut and Spice Cake
By The Gourmet Farm Girl
 
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon ground cloves
¼ teaspoon nutmeg
2/3 cup of The Gourmet Farm Girl Blood Orange Infused Extra Virgin Olive Oil
¾ cup brown sugar
1 cup buttermilk
3 eggs beaten
¾ cup chopped walnuts
1-1/2 cups chopped pecans or additional walnuts for garnish
 Pre heat oven to 350 degrees
Grease and flour two 9 inch cake pans; set aside
In a large mixing bowl combine the first 7 ingredients. Add the oil, brown sugar and buttermilk, blend for 2 minutes. Add the beaten eggs and blend for an additional 2 minutes; stir in walnuts.  Pour mix into pans and bake for 30-35 minutes till golden; allow to cool for 10 minutes on a wire rack before removing from pans.
 
 


Orange Butter Cream Frosting

7 tablespoons butter at room temperature
4-4 ½ cups powdered sugar
¼ cup of The Gourmet Farm Girl Blood Infused Extra Virgin Olive Oil
1 teaspoon zest from a fresh orange
Juice from one orange
In a medium size mixing bowl whip the butter for 20-30 seconds till creamy.  Add the powdered sugar, oil and zest; continue to blend slowly adding the juice; continue till light and fluffy.    
Note: add more powdered sugar if frosting is to thin or more juice if frosting is too thick.
Frost the cake; to garnish, press the chopped pecans or additional walnuts around the side of the cake. Garnish the top with thin shavings of fresh orange peel.

ENJOY!
 


It’s Baking Season… Read More »
Sunburst Squash with Vegetables and Bacon
over Potato Cakes
By The Gourmet Farm Girl
 
 
 
4 small Sunburst Squash
4 strips smoked bacon
2 cups fresh spinach leaves
1 cup Panko bread crumbs
2 ears of fresh sweet corn (cut kernel’s off the cob)
or use 1 cup canned corn
1 cup shredded cheddar cheese
1 tablespoons dried oregano
1 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoons pepper
4 tablespoons unsalted butter
4 tablespoons pure honey
4 cups of mashed potatoes (great idea for leftovers)
4 sprigs fresh oregano leaves
 
Preheat oven to 400 degrees
 
Cut out the stem of the squash and set aside; scoop out the seeds and discard.
Fry bacon till crisp; drain and cut into small pieces; set aside.
 
Press some of the spinach leaves into the bottom of each squash. Mix together the bacon, bread crumbs, sweet corn, cheddar cheese, oregano, parsley, salt and pepper. Stuff each shell with some of the mixture, place one tablespoon butter on top and drizzle each squash with a tablespoon of honey. 
 
Place the squash on a heavy baking sheet (with edges) and pour 2 cups of water onto the pan.
Bake for at least 1 hour or till squash is soft.
 
Note: to speed up the baking process; microwave the squash for 10-12 minutes before stuffing.
 
During the last 15 minutes before the squash is done baking; form the potatoes into patties and fry in 2-3 tablespoons of butter for 5-7 minutes on each side over medium high heat till crispy and brown.  
 
Garnish each squash with a small sprig of oregano and serve over the potatoes (add extra steamed spinach- if desired)
 
Serves four

It’s Squash Season… Read More »

 Patty Pan Squash is also known as the Scallop Squash
This fun shape of squash once stuffed with meats and veggies is a meal in a bowl.
Baked Patty Pan with Fresh Spinach
 and Sausage Stuffing
by The Gourmet Farm Girl
2 medium size Patty Pan Squash
2 cups fresh spinach leaves (packed)
3-4 tablespoons of The Gourmet Farm Girl Italian Herb EVOO

1 lb ground pork
 1 Tablespoon of The Gourmet Farm Girl House Seasoning
1 small onion (chopped)
1/2 cup chopped fresh parsley (Italian Flat Leaf)
1 large tomato (chopped)
1 cup Panko bread crumbs
1 cup shredded Gruyere Cheese (divided)

Preheat oven to 375 degrees

Wash the squash and cut out the tops removing the seeds; with a spoon or melon baller scoop out some of the squash to create a bowl. Reserve these pieces; chop and set aside
Place the squash bowls upside down in a large baking dish with ½ cup of water and bake
 in the oven for  15-20 minutes till the squash is heated through and begins to soften.
While the squash is in the oven:
Wash spinach leaves; measure out 2 cups (be sure to pack the cup with leaves
 they will wilt down) place in a large size mixing bowl and set aside
In a medium size skillet heat the olive oil over medium heat; add the pork, seasoning, onion
and parsley; stir and cook till well blended and sausage is no longer pink; add the squash pieces  and tomato; cook for an additional 5-7 minutes.

Remove from heat and pour the sausage mixture over the spinach leaves; add the bread crumbs and half of the cheese; mix well
Remove squash from the oven and turn right side up in the same baking dish; spoon the stuffing mixture into each squash; return to oven for 15-20 minutes; remove and add the extra cheese and bake for an additional 3-5 minutes till cheese is melted and slightly brown.

Serves 2-4

 
 

Pattypan… Pattypan! 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 »