Recipes
Grilled Salmon
By The Gourmet Farm Girl 
2 pounds Salmon or Steelhead Trout Fillets (4 pieces) with skin

The Gourmet Farm Girl BBQ Rub (or your favorite)
The Gourmet Farm Girl Mission Extra Virgin Olive Oil (or you favorite)

Preheat grill to 425 degrees

This recipe can be done in a oven proof skillet (an iron skillet is best) as well as the grill. Just follow the instructions as if you were grilling.

Sprinkle seasoning over each fillet; drizzle with oil. Place the fillets skin side up on a hot well oiled grill to form grill marks. Cook fish for 3-4 minutes (do not move the fillets during this time, they will loosen on their own) when fish is ready to flip, turn to skin side down and continue to cook for 2-3 minutes until flaky.

Remove and plate; cover with foil allow to rest for 1-2 minutes before serving

Serves 4-5

Easy and Delicious… Read More »

This is a great recipe for making your own chicken nuggets. Your getting all the flavor and crunch  with tender white meat on the inside and avoiding the fat from deep frying and added preservatives.
They can be made ahead of time and popped in the oven when your ready to bake them off.
Your family will love them!


Homemade Chicken Nuggets
By The Gourmet Farm Girl
 
 
 
 



2 boneless skinless chicken breasts
1 cup buttermilk (optional)
1/2 cup flour
2 egg
2 teaspoons milk
1/2 cup plain bread crumbs
3/4 cup Panko breadcrumbs
1 teaspoon granulated garlic
1 teaspoon smoked paprika (or regular paprika)
1 teaspoon black pepper
1/4 cup light extra virgin olive oil
Salt to taste

Cut the chicken breasts into bite size chunks; about 1 inch or inch and a half. Place the chicken in a zip seal bag with the buttermilk. Marinate the chicken in the refrigerator for 30 -60 minutes; this step is optional.

Place the flour, garlic, paprika and pepper in another zip seal bag; set aside. Beat the eggs and the milk in a medium size bowl; set aside. Mix together the bread crumbs in a medium size bowl; set aside.

When ready to bread the chicken, remove from the buttermilk and place a few pieces of chicken at a time in the bag of flour and seasonings; shake to coat. Remove and tap off any excess; dip each piece into the egg wash then roll in the bread crumbs and lay out on a sheet pan or large plate. When finished, place in the refrigerator for at least 30 minutes or up to several hours. (This will set the breading and keep it from falling off while baking)



Preheat oven to 375 degrees

Pour the olive oil onto a heavy baking sheet with edges and coat the entire bottom of the pan. Place the pan in the oven for 1 minute to heat. Place the nuggets onto the pan and return to the oven for 15 minutes; remove and turn the nuggets over, return to the oven for an additional 5-7 minutes or till cooked through.

Place the nuggets on paper towels for a minute before serving; plate and salt to taste. Serve with your favorite BBQ Sauce or Honey Mustard

Makes about 24 nuggets 
 

Just like eating out… Read More »

  With yesterday being Fat Tuesday and the beginning of Mardi Gras I thought about all the great foods that go along with it. So I decided at the last minute to make my own unique Jambalaya. Without making a trip to the market I found what I needed in the freezer and in my pantry to make a Jambalaya with a northern farm girl twist. 

 
The only difference I made was to use bratwursts in place of sausage and wild rice in place of traditional white rice. The brats I used were from a market in my home town Bucyrus, they make a wonderful traditional German brat. These were the ones I grew up with on the farm. They have a distinctive flavor but are very close to sausage. The wild rice was a nice twist, it gave it a different texture and a whole grain taste.  
 
 Jambalaya
By The Gourmet Farm Girl

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

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.

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.

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.

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.

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.

Serve with additional hot pepper flakes or hot sauce.

Makes 8-10 servings 
 
  

Farm Girl Jambalaya… Read More »

I bought a 5 pound bag of mussels recently. That’s a lot of mussels for two people…what was I thinking? So here are several of the recipes I created using these delicious little sea creatures.
Mussels with Pasta, Fresh Spinach and Cheese
By The Gourmet Farm Girl
 
 
2 servings of fettuccine pasta cooked
1 tablespoon butter
1-2 tablespoons extra virgin olive oil
3-4 cloves garlic minced
1 quart chicken stock
1/2 teaspoon dried basil leaves
1 teaspoon dried parsley
1/2 teaspoon cracked black pepper
1 1/2 pounds fresh mussels
1 cup fresh spinach (packed)
1/2 cup shredded Italian blend cheese
pinch of dried red pepper flakes

Cook pasta according to package directions for al dente; drain and set aside

In a deep skillet melt the butter and oil together over medium heat; saute the garlic for 30-40 seconds till just fragrant. Add the chicken stock, basil, parsley and pepper. Bring the broth to a boil; add the mussels. Cover and cook for 2-3 minutes till mussels open, discard any that do not open.
Stir in the pasta and fresh spinach, cover and steam on low heat for 1-2 minutes.  Remove from heat and top with the cheese blend and pepper flakes. Serve with some crusty bread for dipping.

Serves 4-5

Note: whole wheat, spinach pasta or herb flavored pasta like rosemary, basil or garlic would work well with this recipe.
 

Mussels, Mussels, Mussles… Read More »
 
Steamed Mussels in Basil Pesto
 and Red Wine Broth
By The Gourmet Farm Girl
 
 
6-7 roasted garlic cloves smashed
1 Tablespoon Butter
2 Tablespoons Extra Virgin Olive oil or
   (The Gourmet Farm Girl Mission Extra Virgin Olive Oil)
2 green onions chopped
2 14.5 oz cans low sodium chicken broth
1 14.5 can diced tomatoes
1 Tablespoon Basil Pesto
2 sprigs fresh oregano
1/2 teaspoon cracked black pepper
1 1/2 pounds mussels
1/2 cup red wine (use a good one)
5-6 stems of Flat Leaf Parsley (chopped)
Grated Parmesan Cheese (use a good one)
 
 
Pre-heat oven to 375 
 
Cut one head of garlic in half; drizzle one half with olive oil and lightly salt; wrap in foil and bake for 20-30 minutes till soft and fragrant.  Reserve the other half for another recipe
 
While the garlic roasts, heat the butter and olive oil in a large deep skillet that has a lid. Saute the onions for 2-3 minutes over medium heat. Add the broth, tomatoes, basil pesto, oregano sprigs and pepper, reduce heat to simmer.
 
Remove the garlic from the foil and allow to cool, when cool enough to handle squeeze the garlic into a small bowl and smash with a spoon. Stir the garlic into the broth.
 
Turn the heat back up and bring the broth to a boil; pour the mussels into the hot broth and add the wine. Cover the pan with the lid and cook for 3-4 minutes or until all the mussels open.
(Discard any that do not open)
 
Garnish with the chopped parsley and grated cheese; serve immediately with some crusty bread for dipping.
 
Serves 2-4
 
Enjoy!
 

Saturday Night Supper! Read More »
Cheesy Skillet Hash Browns with
 Fresh Eggs and Spinach
By The Gourmet Farm Girl
 
 
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
 
Preheat oven to 375 degrees
 
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.
 
Measure out all ingredients; set aside
 
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.
 
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.    
While the hash browns are in the oven; brown the bacon, drain and chop into bite size pieces.
 
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.
 
Serve immediately
Serves 4+
Note: fresh mushrooms can be added to the hash brown mixture or try sliced tomatoes on top before adding the eggs.


Week-end Breakfast Idea… Read More »

This recipe was my mom’s Toffee recipe. I remember every Christmas this delicious candy she would make; so I made some and thought I would share…
It’s quite simple to make, just make sure you have an accurate candy thermometer.
Toffee
 
 
 
1 cup butter
1 cup sugar
3 tablespoons water 
1/2 cup chopped pecans or walnuts
6 ounces of chocolate chips or your favorite chopped chocolate 
 
 
Butter a 9×13 inch baking pan with sides
 
In a medium size pot bring to boil the butter, sugar and water. Stirring often bring the mixture to 300 degrees, stir in the nuts. Pour the mixture onto the pan and spread out with a spoon; add the chocolate and spread out evenly.
 
Cover with wax paper and refrigerate till set; 35-45 minutes. Break into bite size pieces and ENJOY!
 
Does not require refrigeration; can be stored in a cool dry place. 
 
Yields approx. 1 pound

Gift Idea… HomemadeToffee! Read More »

I was asked about this recipe this morning and couldn’t help but to share it again. It is in my cookbook because it was always a family holiday favorite. It’s one of those recipes that I never changed much. (except for the amount of butter) This is a great, simple and delicious dish to make; just don’t think about the calories, it’s okay… it’s the holidays! 
 
Mom’s Cheesy Potatoes

 

 

2 lbs frozen home style or shredded hash brown potatoes (thawed)
1 family size can cream of chicken soup
6 tablespoons melted butter
1 cup sour cream
1 teaspoons garlic powder
2 green onions chopped
4 cups mild and sharp shredded cheddar cheese blend (divided)

Mix all the above in a large mixing bowl and pour into a greased 9×13 glass baking dish, top with the 2 cups of reserved cheddar cheese blend

Cover with foil and bake for 50 minutes at 350 degrees. Uncover and bake for an additional 10 minutes till golden brown

Serves 10-12

  

Great with chunks of smoked ham or bacon or serve with sliced ham

Leftovers are easily warmed up for breakfast with scrambled eggs and Canadian bacon

 

Family Favorite Recipe… Read More »

 
 
Honey and Blood Orange Popcorn 
By The Gourmet Farm Girl
 
 

3 Tablespoons Blood Orange Infused Extra Virgin Olive Oil
1/2 cup popcorn
1 teaspoons sea salt
3-4 tablespoons pure honey

Heat oil in a 4 quart metal pan over medium high heat till hot; add the
popcorn and cover with lid.
Shake pan gently while the corn is popping.
(Tilt lid on occasion to allow steam to escape)

When corn stops popping, pour into a large bowl.
Drizzle additional oil and the salt over the popcorn and toss to coat; drizzle the honey
over the popcorn and toss to coat.

Enjoy!

Serves 6-8

 

Healthy and Yummy Popcorn Recipe… Read More »
 Arugula and Prosciutto Wrapped Shrimp
 with Golden Balsamic and Lemon Dressing
By The Gourmet Farm Girl
 
 
 
4 Tablespoons Golden Balsamic (from The Gourmet Farm Girl line of Balsamic)

1 lemon zested and juiced
3 Tablespoons Mission Extra Virgin Olive Oil (from The Gourmet Farm Girl line of Oils)
Plus extra for finishing
20 fresh jumbo shrimp (or frozen fully cooked)
20 pieces of fresh arugula leaves
20 small pieces of prosciutto
20 cherry or grape tomatoes
20 wooden tooth picks or party picks
Small batch of fresh cilantro

Whisk together the balsamic, lemon juice, zest and oil; set aside

Steam or boil the shrimp for 3-5 minutes till orange in color and shaped like a C. Drain and cool for 10-15 minutes. If using frozen; thaw completely according to package directions.
Once cool, pour the balsamic dressing over the shrimp and toss to coat.

Place one shrimp on top of a piece of arugula and prosciutto; gently wrap and secure with a pick and top with a tomato. Repeat till finished; drizzle with 1-2 tablespoons of the oil (optional)

Chop the cilantro and sprinkle over the top; serve immediately or refrigerate before serving.

Serves 5-6



Zesty Appetizer… Read More »