Recipes

Spaghetti Squash with Tomato Sauce and Toasted Pine Nuts

Getting Started

To Start

  • Preheat oven to 350 degrees

What You”ll Need

  • 1 medium size spaghetti squash
  • 1/4 cup toasted pine nuts
  • 2-3 tablespoons olive oil
  • 3 cloves garlic minced
  • ½ of a small onion chopped
  • 3 cloves garlic minced
  • 1- 24 ounce jar of spaghetti sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 1/2 cups shredded parmesan cheese

Method

1

Wash the squash and cut in half (lengthwise) remove seeds; place cut side down in a large baking dish; add ½ cup water bake for 45-50 minutes till the squash is soft; remove from oven and let cool

2

Turn off heat and place pine nuts in the oven to toast.

3

In a deep skillet heat the oil and sauté the minced garlic and onions till fragrant; 2-3 minutes. Add the sauce, basil and parsley; simmer for 15-20 minutes stirring often.

4

When squash is cool enough to handle, shred with a fork length way on the meat of the squash to create spaghetti like noodles. Pile the spaghetti squash on a plate and top with some parmesan cheese, spoon sauce over the squash and top with more parmesan cheese and pine nuts.

5

Garnish with fresh basil or parsley

 

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Stuffed Zucchini with Sausage, Cheese and Fresh Tomatoes

Getting Started

To Start

  • Preheat oven to 400 degrees

What You’ll Know

  • 1 medium to medium large zucchini
  • 2 cups fresh green beans
  • 1/2 lb mild sausage (or your favorite)
  • 1 tablespoon of The Gourmet Farm Girl Blackening Seasoning
  • 1 small onion (chopped)
  • 2 garlic cloves (minced)
  • 1 small yellow squash sliced
  • 1/4 cup fresh mozzarella cheese (chopped)
  • 1/4 cup shredded white cheddar cheese
  • 2 medium tomatoes (sliced)
  • 1-2 tablespoons fresh basil (julienned)

Method

1

Wash zucchini and cut in half (long way) scoop out seeds with a spoon; salt and pepper. Place on a heavy cookie sheet with sides or in a large casserole dish; pour 2 cups hot water onto tray or dish; place in oven for 45-50 minutes till zucchini is tender. Note: Check often, more water may be needed.

2

While zucchini is baking…
Wash and snap green beans; place in steamer or a pot with a small amount of water (1/2 cup)

3

Cook for 5-7 minutes or till tender, drain keep warm and set aside

4

In a medium size skillet sprayed with cooking oil brown sausage over medium heat for 1-2 minutes. Sprinkle with blackening seasoning. Note: add more or less according to your liking.

5

Add the chopped onions and garlic; continue to cook for 1-2 minutes till onions tender. Add the sliced yellow squash and continue to cook for an additional 1-2 minutes till squash tenders.

6

tomatoes and remaining cheese. Return to the oven for an additional 10-15 minutes till cheese is melted and tomatoes are soft.

7

Place zucchini on a large serving platter, top with the fresh basil and line the edges with the green beans. Serve immediately .


This recipe can be served as an appetizer too.

Stuffed Zucchini with Sausage, Cheese and Fresh Tomatoes Read More »

Chilean Sea Bass with Roasted Pecans

Getting Started

To Start

  • Preheat oven to 350 degrees

What You’ll Need

  • ¼ cup chopped pecans
  • 4 tablespoons butter (divided)
  • 1 lb fresh sea bass- 2 fillets
  • (double recipe it serving more than two people)
  • ¼ cup white wine

Method

1

In a medium size (oven proof) pan sauté the pecans in 2 tablespoons butter over medium heat till caramelized 2-3 minutes; drain onto a paper towel

2

Place fish fillets in the same skillet skin side down; pour the white wine over the fillets; press the toasted pecans on top of fish, (some will fall off) place a pat of butter on top of each fillet;

3

Bake at 350 degrees for 12-14 minutes or till fish is flakey; remove and let rest for 4-5 minutes before serving

 

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Curry Baked Zucchini, Tomatoes with Cheese and Crunchy Crumb Topping

Getting Started

To Start

  • Preheat oven to 375 degrees

What You’ll Need

  • 1 ½ cups Panko bread crumbs + 1 tablespoon butter
  • 2 tablespoons butter
  • 5-6 green onions (chopped)
  • 3 cloves garlic, (chopped)
  • 2 medium size zucchini sliced into half moons, ½ inch thick
  • 3 small yellow squash sliced into half moons, ½ inch thick
  • 4 medium size tomatoes cut into wedges
  • 1 tablespoon fresh thyme chopped
  • Salt and pepper to taste
  • 1 cup half-n-half
  • 2 eggs (beaten)
  • ½ tablespoon brown sugar
  • 1 teaspoon Garam Masala
  • ½ cup grated sharp white Cheddar
  • ¼ cup grated Parmesan cheese

Method

1

Butter a 9×9 inch casserole dish; set aside

2

In a small mixing bowl melt one tablespoon butter add the Panko crumbs; toss and set aside

3

In a medium size skillet over medium to medium high heat, melt 2 tablespoons butter and sauté onions and garlic for several minutes; till translucent. Add zucchini, squash and tomatoes; cook for 5-7 minutes till semi-soft; add thyme; remove from heat and add mixture to the casserole dish. Season with salt and pepper.

4

While squash is cooking; mix in a medium size bowl the half-n-half, beaten eggs, sugar and seasoning.

5

Pour mixture over the casserole; top with the cheeses and bread crumbs.

6

Bake for 35-45 minutes till bubbly and bread crumbs are golden brown

 

Curry Baked Zucchini, Tomatoes with Cheese and Crunchy Crumb Topping Read More »

Pan Fried Blackened Barramudi with Steamed Spinach over Potato Pancakes

Getting Started

What You’ll Need

  • 4-5 cups mashed potatoes (great idea for leftovers)
  • 3 tablespoons butter + 2 tablespoons olive oil
  • 4 Barramundi Fillets (or any mild white fish)
  • 1-2 teaspoons The Gourmet Farm Girl Blackening Seasoning
  • 1/2 teaspoon sea salt
  • 8 cups fresh spinach

Method

Preparing the spices

1

Shape mashed potatoes into patties: in a non-stick skillet heat 2 tablespoon butter and one tablespoon oil over medium heat and fry potato pancakes for 3-4 minutes on each side till golden brown.

2

Season the fish fillets with blackening seasoning and salt.

3

While potatoes are frying; heat the remaining oil in a large heavy oven proof or cast iron skillet; place the fish in skillet and fry for 3-5 minutes; remove from heat and place under the broiler for 2-3 minutes till cooked through and flakes easily with a fork.

4

Steam the spinach in a steamer pan or add 3-4 tablespoons water to a stock pot; add spinach; cover and cook over medium high heat till just wilted; 5-6 minutes

5

Place the potato pancake onto plate; add a layer of spinach and top with a piece of fish.

 

Pan Fried Blackened Barramudi with Steamed Spinach over Potato Pancakes Read More »

Chicken Chili with Cilantro and Lime

Getting Started

To Start

  • Preheat oven to 350 degrees
  • 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

Method

1

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

2

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)

3

Bring to a boil; reduce heat and simmer for 30-40 minutes. Can simmer longer if desired.

4

Serve with chopped fresh cilantro, green onions, sour cream and a drizzle of lime oil.

 

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Baked Cornish Hens with Moscato Herb Sauce

Getting Started

To Start

  • Preheat oven to 350 degrees

What You’ll Need

  • 1 large head of garlic (roasted)
  • 2 Cornish Hen (thawed)
  • Salt and Pepper
  • The Gourmet Farm Girl Rosemary Infused Extra Virgin Olive Oil (or regular Extra Virgin Olive Oil)
  • 2 14.5 oz cans chicken broth
  • 1/4 cup Moscato Wine
  • 1 tablespoon cornstarch mixed in 3 tablespoons COLD water
  • 1 small bunch of fresh Thyme
  • 3-4 sprigs of fresh Rosemary

Method

1

Cut the head of garlic in half; drizzle with olive oil and sprinkle with salt. Wrap in a foil pouch and bake for 30-40 minutes or until soft. When cool enough to handle; squeeze out the cloves of garlic and smash with a spoon to form a paste; set aside.

2

Rinse and clean the hens under cold water; pat dry. Using a large sharp knife cut along the back bone to fillet open the bird so it will lay flat. Repeat with the other hen.

3

Place the hens on a large baking sheet (with edges) sprayed with cooking oil. Salt and pepper both sides and rub the roasted garlic paste over each hen, drizzle with the olive oil and pour 1 can of broth onto the pan.

4

Bake uncovered for 50-60 minutes or until the internal temperature reaches 155-160 degrees. For additional browning turn on the broiler for the last 1-2 minutes before removing from the oven.

5

While the hens bake; heat the other can of chicken broth in a deep skillet; add the wine, stir in the cornstarch mixture, some of the fresh Thyme leaves and a sprig of Rosemary; reduce heat to simmer and keep warm till the hens are ready; stirring often.
Note: deglaze the baking sheet with several splashes of wine and add to the sauce; optional

6

When ready to serve, plate the hens on top of several more fresh Rosemary sprigs; pour the sauce over the birds and sprinkle with a few more fresh Thyme leaves.

 

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Individual Lasagna Wrapped Chicken Thighs

Getting Started

To Start

  • Preheat oven to 375 degrees

What You’ll Need

  • 1 1/2 – 2lb’s boneless chicken thighs (4-5)
  • 4-5 Lasagna noodles (one per thigh)
  • 1-2 tablespoons extra virgin olive oil
  • 2-3 cloves garlic minced
  • 1 small onion chopped
  • 1 15 oz can tomato sauce
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 Tablespoon dried parsley
  • 1/2 cup Portabella mushrooms chopped
  • 8-10 tablespoons Ricotta cheese
  • 1/2 teaspoon black pepper
  • 5 Tablespoons grated Parmesan cheese
  • Fresh Flat Leaf Parsley for garnish
  • Small block of hard Parmesan cheese for garnish

Method

1

Spray a 9×9 inch glass casserole with cooking spray; set aside

2

Bring 4 quarts salted water to a boil; add the Lasagna noodles; cook till al dente; 8-10 minutes
Drain and set aside reserving some of the pasta water.

3

Salt and pepper chicken thighs

4

In a medium size deep skillet over medium high heat add the olive oil. When oil is hot, sear the chicken thighs on each side; about 2 minutes. Remove thighs from the skillet and set aside.

5

Reduce the heat to medium; add the garlic and onions; sauté till tender; 3-5 minutes

6

Reduce the heat to medium; add the garlic and onions; sauté till tender; 3-5 minutes

7

While sauce is simmering; mix the Ricotta, grated Parmesan and black pepper together in a small bowl.

8

Assemble by spreading several tablespoons of sauce on top of a noodle, followed by several spoonfuls of the cheese mixture. Place a chicken thigh in the center of the noodle and gently wrap the noodle around it. Place in casserole; pour reaming sauce over the top; (if sauce is thick add a few spoonfuls of pasta water to thin it) cover with foil and bake for 45-50 minutes till hot through.

9

Garnish with fresh parsley and top with shavings of Parmesan cheese.

 

Individual Lasagna Wrapped Chicken Thighs Read More »

Jambalaya

Getting Started

What You’ll Need

  • 1 1/2 quarts water
  • 1 14.5 low sodium chicken broth
  • 1 pound smoked ham (with bone)
  • or add pre-cooked smoked ham when adding the other meat
  • 4 -5 cloves garlic (peeled and smashed)
  • 1 teaspoons brown mustard seed
  • 1 teaspoon dried basil
  • 1 Tablespoon dried parsley
  • 1 teaspoon French tarragon
  • 4 chicken thighs
  • 1/2 pound bratwursts links
  • 1 medium onion chopped
  • 1 leek chopped
  • 1 teaspoon cracked black pepper
  • 3 bay leaves
  • splash of white wine
  • 1 cup wild rice
  • Hot Sauce or hot pepper flakes

Method

1

In a large stock pot bring the water and broth to a boil and add the ham bone, cover and cook over medium heat for 45-50 minutes or until the meat pulls from the bone; remove bone and meat and allow to cool.

2

Add to the broth the garlic, mustard seed, basil, parsley, tarragon and chicken thighs; cover and cook over medium low heat for 45- 50 minutes or until the meat pulls from the bones. Remove from heat and strain; reserving the broth; allow chicken to cool.

3

Add the onion, leek, pepper, and bay leaves to the broth; reduce heat to simmer, tilt the lid and cook for 20-30 minutes or until the vegetables are tender.

4

While the broth simmers, pick the meat from the ham bone and pull the chicken from the bones; add to the broth. Cook the bratwurst in a small skillet until just cooked through; 12-15 minutes. Remove and slice into bite size pieces, add to the broth.

5

Deglaze the pan with a splash of white wine and add to pot. Add the rice and a pinch of pepper flakes; cover and cook for 35-40 minutes.
Note: do not remove the lid during this time; if the rice needs to cook longer cover it again for an additional 5-7 minutes.

6

Serve with additional hot pepper flakes or hot sauce.

 

Jambalaya Read More »

Turkey Tenderloins Stuffed With Aritchokes, Spinach and Ham

Getting Started

To Start

  • Preheat oven to 350 degrees

What You’ll Need

  • 5-6 cloves roasted garlic
  • 2 slices smoked bacon (cut into pieces)
  • 4 Turkey Tenderloins fillets
  • 1/2 tablespoon Gourmet Farm Girl House seasoning
  • 4 slices Smoked ham sliced thin
  • 1 14.5 oz can artichoke hearts (drained)
  • 1 cup shredded mozzarella cheese
  • 2 cups fresh spinach (packed)
  • 2 tablespoons vegetable oil
  • ½ sweet onion chopped
  • 1 14.5 oz can diced tomatoes
  • ½ cup red wine
  • Kitchen twine cut into 8 pieces 8 inches long

Method

1

Cut one head of garlic in half; drizzle with olive oil and sprinkle with salt; wrap in foil and bake
for 20-30 minutes.

2

In a large skillet cook the bacon till just brown; remove the bacon pieces and set aside. Turn off heat; remove the bacon fat and set skillet aside.

3

While garlic roasts; place turkey fillets in a plastic bag and pound out with a meat tenderizer or rolling pin. Remove and season; place a slice of ham, several artichokes hearts, 1-2 tablespoons of cheese, a few crumbles of the bacon and a small bunch of spinach on top of each fillet. Gently roll; tie each roll with two pieces of kitchen twine.

4

Remove 5-6 cloves from the head of garlic and gently smash

5

Add the vegetable oil to the skillet and return to medium high heat; place the turkey rolls in the skillet and brown on both sides; 2-3 minutes. Remove turkey rolls and place in a 9×12 glass casserole dish sprayed with vegetable oil.

6

Add to the skillet the chopped onions; sauté for 1-2 minutes; add tomatoes, any remaining drained artichoke hearts, roasted garlic and cook for 5-7 minutes. Pour mixture over the turkey rolls; deglaze the pan with the wine and pour over the turkey and vegetables.

7

Bake at 350 for 25-30 minutes.

8

Serve with additional steamed spinach.

9

Garnish with additional pieces of chopped bacon.

 

Turkey Tenderloins Stuffed With Aritchokes, Spinach and Ham Read More »