Recipes

Need a Simple Appetizer for a Party?
St. Patrick’s Deviled Eggs
By The Gourmet Farm Girl 
6 boiled eggs = 12 deviled eggs

2 T Real mayonnaise
3 T Light Salad Dressing
1 T Dijon Mustard
1 T minced onion
1 T Sugar
¼ t celery seed
Dash of white pepper
Pinch of salt
2 cups fresh spinach
Fresh dill for garnish

Boil eggs and cool; cut eggs in half and remove yolks. Place yolks in the large bowl of a food processor and add all remaining ingredients. Pulse on and off till the mixture turns creamy and green. Add a few more leaves of spinach if more color is needed.
Fill each egg white with the filling and garnish with a small sprig of dill for more color.

Makes 12 finished deviled eggs

ENJOY Your Day!
The Gourmet Farm Girl

Happy St. Patrick’s Day Read More »

Pecan Crusted Flounder and Sweet Potato Puree
 with Steamed Greens
By The Gourmet Farm Girl
1 pound Flounder Fillets

2 cups Panko bread crumbs
2 cups pecans
Pinch of salt
2 eggs + 3 tablespoons milk
1 ½ cups flour

In the large bowl of a food processor blend the bread crumbs, salt and pecans till the mixture resembles cornmeal; pour onto a large plate and set aside

Rinse fillets under cold water and pat dry with a paper towel; whisk together the eggs and milk in a medium size bowl; pour flour into a gallon size freezer bag; add the fish fillets (several at a time) to the bag of flour and coat; when finished dip each piece of fish into the egg wash then into the crumbs; coat both sides of the fillets with the crumb mixture.

Fry several pieces of fish at a time in peanut oil (or vegetable oil) drain on a paper towel

Sweet Potato Puree

5-6 medium size sweet potatoes
2-3 tablespoons butter
Pinch of salt

Peel sweet potatoes and boil till a knife slides through easily; 20-30 minutes; in the large bowl of a food processor puree the potatoes with the salt and butter till creamy

Serve Flounder over the potato puree along with your favorite steamed greens

Serves 4-6

ENJOY!

Georgia’s Delicious Flounder… Read More »

   When growing up on the farm my mother made cornbread in a baking pan using yellow corn meal and of course__sugar!

We would consume this wonderful baked good drizzled with maple syrup and served with Ham and Bean Soup.

While in Savannah I was introduced to one of the best sweeteners in the world…Tupelo Honey!

So… here is my version of Corn Bread (North vs South) and served with a drizzle of honey! 

Mini Corn Bread Muffins with Tupelo Honey
By The Gourmet Farm Girl

1 cup corn meal (white or yellow)
1 cup all purpose flour
1/4 cup sugar (optional)
1/2 teaspoon salt
4 teaspoons baking powder
1 cup whole milk
1/4 cup vegetable oil
1 egg

Preheat oven to 400 degrees

Grease mini muffin pans. Blend all dry ingredients in a large mixing bowl; mix all wet ingredients in a separate mixing bowl. Make a whole in center of dry ingredients and pour liquid in. Mix together with a large spoon till blended. Fill each cup 2/3 full and bake for 10 minutes or until golden. Remove and let cool for 1-2 minutes before releasing from pan. 
Drizzle with honey or maple syrup and of course…butter!   

  Makes 2 1/2 dozen mini muffins

ENJOY!

Oh How Sweet….with Tupelo Read More »

Turkey Sliders
By The Gourmet Farm Girl

1 pound ground turkey (or frozen turkey sliders)
1 package Sister Schubert’s Dinner Rolls (or your favorite)
Assortment of sliced cheese (American, Swiss, Pepper Jack, Feta)
1 medium size tomato (sliced)
1 medium size red onion (sliced)
Alfalfa sprouts
Pickles and olives for garnish

Shape turkey into small patties; salt and pepper; place on a grill or skillet over medium to medium high heat and cook till done; 5-7 minutes
Slice and prepare all condiments
Heat dinner rolls in oven according to package directions; remove and slice in half
When turkey sliders are done remove from heat and place on dinner rolls; garnish as desired.   
Makes 6-8 sliders
ENJOY!

Easy and Fun… Read More »

Mushroom Soup
By The Gourmet Farm Girl


3 cups dried portabellas, shiitake, oyster and porcini mushrooms 
1 large onion (chopped)
6-8 cloves garlic (finely chopped)
1 teaspoon dried thyme
3 cups heavy cream
1 ½ quart chicken broth
1 cup sherry or white wine
1 stick butter
¾ cup flour
2 teaspoons sea salt (or to taste)
½ teaspoon cracked black pepper (or to taste)

Soak the dried mushrooms for 2-3 hours in cold water; longer if needed till completely re-hydrated

In a large stock pot, melt the butter over medium heat; add the garlic and onion;
 cook till translucent; 5-7 minutes.
Add the mushrooms and cook till moisture is almost gone; stir in the flour; continue to stir and cook till lightly brown and flour looks toasted; 5-6 minutes.
Add the wine or sherry; cook for 2-3 minutes; add the broth, salt and pepper; bring to a boil; turn heat to low and simmer for 15-20 minutes; add the thyme and stir in the cream
cook till thick and creamy; 8-10 minutes.

Gently stir in a tablespoon of sour cream with a knife or skewer to create a swirl

Garnish with fresh thyme or parsley

Serves 6-8

ENJOY!

Earthy and Delicious… Read More »

Broiled Salmon with Dill Sauce over Spinach Greens
By The Gourmet Farm Girl
1-1 1/2  pound salmon fillet
6 cups fresh spinach
1 cup half-n-half 
1 tablespoon dried dill
2 tablespoons butter
1 tablespoon flour
1/4 cup white wine
salt and pepper to taste
Pre-heat oven broiler
Place the spinach in a steamer pan or large sauce pan with 1/4 cup water; set aside
In a medium size saute pan, melt the butter, whisk in the flour till smooth; add the half-n-half and wine. Turn heat to simmer and stir occasionally till sauce begins to thicken 7-10 minutes; once thick stir in the dried dill; continue to simmer for an additional 1-2 minutes.
While sauce is simmering: 
Rinse in cold water the salmon fillet and cut into 3-4 serving size pieces; salt and pepper.
In a well seasoned iron skillet or a heavy non-stick (oven proof) skillet, drizzle 2-3 tablespoons olive oil. Heat oil over medium to medium high heat; add the salmon fillets. Cook for 2-3 minutes on each side; remove from heat and place under broiler for an additional 2-3 minutes till lightly brown.
While salmon is cooking; steam the spinach till wilted and tender; 5-7 minutes
Remove salmon fillets from the skillet and place on top of the wilted greens;  pour dill sauce over the salmon; garnish with a fresh sprig of dill or sprinkle with dried dill.
Serves 3-4   
ENJOY! 

Healthy Dinning… Read More »

This just oozes healthy!
Fruit and Greek Yogurt Smoothie
By The Gourmet Farm Girl
1 cup plain Greek Yogurt
1/2 cup milk
3-4 Tablespoons Pure Honey
1 cup of your favorite fruit
5-6 Ice-cubes (optional)
Place all ingredients in a blender and blend till smooth. Add ice cubes if a thinner consistency is desired.
So simple and delicious!
Yields 1-2 servings depending on glass size

The Classic Smoothie… Read More »

Lemon Peppered Cod with Thai Basil
By The Gourmet Farm Girl



1 pound cod fillets
1 medium size lemon
2-3 sprigs Thai Basil plus 2-3 extra for garnish
½ teaspoon cracked black pepper
½ teaspoon cheyenne pepper
5-6 Tablespoons butter
Salt to taste

Preheat grill or oven to 400 degrees

Place 2-3 tablespoons of butter on a large piece of aluminum foil; place the cod fillets on top of the butter; fold up the edges to form a tray. Sprinkle with cheyenne, black pepper and salt; place the additional pats of butter, lemon slices and basil on top of the fish.

If grilling place the foil tray with fish directly on the grids; if baking, place the foil tray on a baking sheet. (Some of the juices tend to run out)

Grill or bake for 10-12 minutes till the cod begins to flake, remove from heat and place on a large serving plate, slide the fish off with a spatula; garnish with additional sprigs of fresh Thai basil.

Serves 2-3

ENJOY!

Healthy and delicious… Read More »

When Red Gold Tomatoes contacted me about using their tomatoes in some of my recipes (see post on Dec.30) they also sent me some of their wonderful ketchup.
I made ribs on New Years Day and needed some BBQ Sauce. So here is what I came up with using Red Gold Tomato Ketchup.
It was a success!  
BBQ Sauce
By The Gourmet Farm Girl
2 cups Red Gold Tomato Ketchup
1/4 cup canola oil
3 fresh green onions (finely chopped)  
1 teaspoon granulated garlic
2/3 cup water
2 Tablespoons chili powder
1 Tablespoons smoked paprika
2 Tablespoons Dijon mustard
2 Tablespoons Worcestershire sauce
1 teaspoon chipotle chili powder
1/2 cup dark brown sugar
2 tablespoons honey
1 teaspoon smoked sea salt
1 teaspoon cracked black pepper
In a medium size sauce pan over medium heat add the ingredients listed one by one and stir continuously till blended. Cover and reduce to simmer; let cook for 20-30 minutes stirring on occasion.
Remove from heat and use as desired
Yields approx 3 cups
ENJOY!
Note: Ribs were rubbed first in The Gourmet Farm Girl BBQ Rub; slow cooked then grilled with several coatings of BBQ Sauce.

Farm Girl BBQ… Read More »

Red Gold Tomatoes contacted me about posting some recipes using their products. I agreed; so they shipped some of their wonderful tomatoes to my door step. Here is what I created with the Petite Diced Tomatoes flavored with Garlic and Olive oil.    

Mussels in Spicy Tomato Sauce, Wine, Sopressata
and Fresh Parsley
By The Gourmet Farm Girl

2 – 2 ½ pounds Fresh Mussels (beards removed)

¼ cup olive oil
5 garlic cloves
3-4 dried red peppers with seeds (chopped)
2 cups tomato juice
1- 14.5 oz Red Gold Petite Diced Garlic and Olive Oil tomatoes
2 Tablespoons unsalted butter
4 ounces Sopressata sausage (this is a dry and inexpensive sausage)
1 red onion (cut into wedges)
1 cup dry white wine
¼ cup fresh parsley (lightly chopped)

In a large stock pot or Dutch oven over medium to medium high heat melt the butter; add the onions and garlic cloves; sauté till tender, 3-4 minutes; add bay leaves, peppers, pepper seeds and olive oil; continue to sauté for 2-3 minutes.

Add the tomatoes, tomato juice, sausage and white wine; bring to a boil; add the mussels; give a quick stir; cover and let cook for 8-10 minutes till all mussels open (discard any that did not open)

Add the fresh parsley; stir and serve immediately in a large bowl with some of the broth and toasted or crusty bread for dipping.

Serves 3-4

ENJOY!

New Creation… Read More »