Recipes
Grilled Scallops with Pepper Citrus Salsa
By The Gourmet Farm Girl
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
Salsa is best when made ahead; store in refrigerator up to 24 hours
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.
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. 
Plate scallops on a bed of lettuce leaves or shredded cabbage and top with the Citrus Salsa. Serve immediately.
Serves 4-6
ENJOY!

Spring Time Appetizer… Read More »
Grilled Potato’s with Garlic Butter and Rosemary
By The Gourmet Farm Girl

3-4 medium size potatoes
2-3 garlic cloves chopped
3-4 Tablespoons butter
Extra virgin olive oil
Sea salt and cracked pepper to taste
Sprig of Rosemary

Wash potatoes leaving skins on and microwave for 4-5 minutes till semi-soft; cut in half and let cool; drizzle some of the olive oil on a large piece of aluminum foil; when potatoes have cooled cut into chunks and place on foil; salt and pepper to taste.  Place the chopped garlic and butter over the potatoes; lay a sprig of rosemary on top.
Tent with another piece of foil and place on grill for 10-12 minutes till hot and cooked through.

Serves 4-6

ENJOY!

Alterations: add one or more of the following: chopped onions, scallions, basil, parsley or add your favorite cheese when ready to serve

Potato’s made easy… Read More »
 Breakfast Wrap with Eggs, Cheese, Bacon and Veggies
By The Gourmet Farm Girl 
 

4 eggs
6 asparagus spears (chopped)
2 tablespoons sliced black olives
5 scallions diced (with some of the greens)
4 strips smoked bacon (turkey bacon works also)
2 soft tortilla wraps
1/4 cup shredded mild cheddar cheese
Spinach leaves or your favorite greens
Salt and pepper to taste

Precook bacon drain and set aside.
Rinse asparagus spears and chop into bit size pieces; discarding ends.  Precook asparagus with 2-3 tablespoons water in a glass bowl in microwave for 30-40 seconds; drain and set aside.
Wrap tortilla shells in foil and place in 200 degree oven; warm for 5-6 minutes 
Beat eggs and pour into a preheated skillet sprayed with vegetable oil over medium heat; add scallions, olives, asparagus and cheese, salt and pepper. Gently fold the eggs and vegetables together till eggs are cooked through; do not over stir, reduce heat if necessary, eggs should cook slowly.
Remove shells from oven and layer a few spinach leaves on top, spoon eggs onto leaves and top with bacon and extra cheese is desired.
This recipe makes two wraps
ENJOY!

Week-end Breakfast Time… Read More »
Spicy Fried Eggplant Wedges
By the Gourmet Farm Girl  
1 medium size Eggplant
1-2 tablespoons dried hot pepper seeds
1 teaspoon granulated garlic
1/2 cup corn meal or Andy’s Seafood Breading
1/2 cup flour
1 egg + 2 tablespoons milk
salt to taste
Wash and peel eggplant; cut into wedges or strips (like french fries) pour flour and garlic into a large plastic storage bag and toss eggplant wedges with the flour till coated. 
In a medium size bowl whisk eggs with milk; pour the corn meal into another medium size mixing bowl.
Dip wedges in egg wash then in crumbs; coat evenly; lay wedges onto a separate plate till ready to fry.
In a deep fryer set to 350 degrees; drop a few wedges at a time and fry till golden brown, 2-3 minutes.
 Drain wedges on paper towels and sprinkle with dried hot pepper flakes; serve immediately.   
Makes 5-6 servings
ENJOY!

Forget the Fried Potatos… Read More »
Sun Dried Tomato and Fresh Basil Pesto 
By The Gourmet Farm Girl

1-6 oz jar sun dried tomatoes in oil
¾ cup extra virgin olive oil
1/2 cup red wine vinegar
1 cup fresh basil chopped
1/4 cup pitted black olives
2-3 garlic cloves
5-6 green onions (rough chopped)
1 teaspoon salt
1 teaspoon pepper

Place all ingredients in the large bowl of a food processor and pulse till well blended. Serve with toasted garlic bread, stir into cooked pasta or serve with fresh vegetables

Note:  Pesto will keep for several day in the refrigerator, stir before using

ENJOY!

Read More »





Chicken and Koliski Noodles with Vegetables
By The Gourmet Farm Girl

2 Qt’s chicken broth
3-4 tablespoons extra virgin olive oil
2 large carrots (peeled and sliced)
2 stalks celery (chopped) plus some of the light green leaves
1 small yellow onion (chopped)
1 cup frozen peas
1- 8 oz bag Inn Maid Koliski noodles (or your favorite)
1- 12 oz canned Premium White Chunk Chicken
Note: canned chicken is the easy version; pre-cooked or
Rotisserie Chicken works even better
½ teaspoon garlic powder
Salt and pepper to taste

In a stock pot over medium heat add the oil; sauté the carrots, celery and onion for 3-5 minutes; pour broth into pot and add the garlic, salt and pepper to taste. Simmer for 5 minutes ; bring broth to a boil and add the noodles; cook for 10 minutes; add the chicken and peas; reduce heat to simmer and cook for an additional 5-7 minutes before serving.
Serves 4
ENJOY!

Easy Country Supper… Read More »

Sunday morning brunch idea…
Steak and Eggs with Avocado and Fresh Greens
 over Whole Grain Toast
By The Gourmet Farm Girl
The instructions for this recipe is for two servings; double and repeat for multiple servings

4 eggs
4-5 tablespoons grated cheddar cheese blend
2 slices whole grain bread
1 fresh avocado
Assortment of leaf lettuce
6-7 thinly sliced strips of grilled steak (5-6 ounce sirloin, fillet minion or rib steak)
Salt and pepper to taste

Heat grill to 425 degrees

Season steak with salt and pepper and grill as desired; 4-5 minutes per side for medium rare or 5-6 minutes per side for medium (depending on type of grill) Note: Leftover steak works well or grill the steak the night before. Remove steak from grill and let rest for 5 minutes before slicing

Mash the avocado with a dash of salt and pepper; spread over toasted bread; layer with fresh greens
 and on one side of the toast layer the strips of steak; set aside

In a non-stick skillet sprayed with vegetable oil over medium heat fry the eggs sunny side up; remove and place on top of toast along side of the steak; sprinkle cheese on top and serve immediately.
ENJOY!


New Twist on a Classic… Read More »

Chipotle Peppered Barramundi Spinach Salad with Celery Seed Vinaigrette Dressing
By The Gourmet Farm Girl

2-4 Barramundi fillets (fresh or frozen)

1 tablespoon dried chipotle pepper flakes
Salt to taste
Extra virgin olive oil
½ cup toasted pecans or peanuts
1 cup fresh alfalfa or broccoli sprouts
1 bag fresh spinach (washed)

Preheat grill to 400 degrees

Rinse fish in cold water and pat dry; brush with a light coating of olive oil, sprinkle with chipotle peppers and salt; grill for 2-3 minutes on each side till fish is flaky and cooked through. Remove and tent with foil, when ready to serve cut fish in pieces or strips.

Note: fish can be pan fried or baked also

Place spinach on each plate and top with your favorite vinaigrette or recipe as follows; top with the Barramundi, sprouts and pecans.

Makes 2 or 4 salads

Celery Seed Vinaigrette Dressing

2/3 cup sugar or sugar substitute (check package for equivalents)
1 teaspoon salt
1/3 cup vinegar (½ balsamic and ½ white)
1 cup canola oil
1 teaspoon dried mustard
1 small sweet onion
½ teaspoon granulated garlic
2 teaspoons dried celery seed

Beat in a blender the sugar, mustard, salt, onion and half of the vinegar blend. Gradually pour the oil through the top opening of the lid while blender is running; add remaining vinegar and celery seeds; blend till smooth

Makes 1 pint of dressing and will keep in refrigerator for up to 2 weeks

ENJOY!

Barramundi…Super Food! Read More »

BBQ Roast Beef and Cheese Pizza
By The Gourmet Farm Girl

2 cups leftover roast beef (pulled or shredded)
4 individual pizza crusts
2-3 tablespoons extra virgin olive oil

1/2 cup of your favorite BBQ sauce
16 slices of fresh mozzarella cheese
16 slices of fresh tomatoes
16 leaves of fresh basil

Black olives and Red onions (sliced)

Heat grill or oven to 400 degrees

Pull the roast beef apart into small pieces; place in a bowl and toss with 3-4 tablespoons of BBQ sauce till coated.  Brush the bottom of the pizza crusts with olive oil; place on a sheet pan; top each crust with 1-2 tablespoons BBQ sauce

Layer even amounts of  the cheese, meat, tomatoes, basil leaves and other toppings on each crust; bake for 8-10 minutes till the crust is golden and the veggies are soft
Serves 4
ENJOY!

Easy Leftover idea… Read More »

Savannah March 2011

Lemon and Chipotle Peppered Grouper
By The Gourmet Farm Girl
 
1 pound Grouper fillets

1 lemon (sliced)
1 teaspoon chipotle pepper flakes (or less depending on taste)
Salt to taste

Rinse fish in cold water; sprinkle with salt and chipotle pepper flakes
In a heavy skillet coated with peanut or vegetable oil (2-3 tablespoons) fry fish fillets at medium to medium high heat till golden brown on each side; 3-4 minutes or till fish is flaky (will vary depending on thickness of fillets) lay the lemon slices on top of fish fillets and in the skillet as fish cooks.
Remove Grouper and lemon slices; plate and serve with your favorite side salad or vegetable.

Serves 4

ENJOY!

Another Savannah Favorite…Farm Girl Style Read More »