Recipes

Came home to a garden full of goodness…
here is a great recipe for using up peppers and tomatoes of all varieties
Sweet Banana Pepper Salsa
By The Gourmet Farm Girl

6 lb’s tomatoes (any kind)
7 lb’s peppers consisting of mostly banana peppers
2 large sweet onions
¾ cup brown sugar
¾ cup white vinegar
2 Tablespoons cumin
2 Tablespoons granulated garlic
1 teaspoon cracked black pepper
1 Tablespoon salt
4 Tablespoons dried cilantro

Clean and stem all vegetables (some of the seeds can remain) in the large bowl of a food processor chop vegetables (it will take several batches) pour into a large bowl; add the spices, sugar, salt and vinegar. Stir and let sit for 20-30 minutes.

Wash and sterilize 7-8 pint size glass jars; heat rings and lids in simmering water

Pour half of the salsa mixture into a colander and drain; return to the other half of the mixture and stir.
 (You will want to keep half of the liquid)

Fill jars and process according to your canner directions for salsa

This recipe can also be simmered on top of the stove in a non-reactive pan for 30-40 minutes till the vegetable are tender; follow the same draining directions; fill plastic containers and freeze.

ENJOY!

Canning again… Read More »
Pepper Relish
The Gourmet Farm Girl

20-25 assormet of fresh peppers
3-4 onions (I used red for color)
1 cup cider vinegar
3 cups white vinegar
2 cups brown sugar
3 T mustard seed
1 T celery seed
1 T salt
2 T corn starch

Chop the peppers and onions in a large bowl of a food processor; add the salt and let sit for 10-15 minutes
In a medium size non reactive pan, dissolve the vinegar and brown sugar over medium heat; add the remaining ingredients reduce heat and simmer to flavor up; 10- 15 minutes

Fill jars with the pepper mixture (some of the juice will be left over) process in your canner according to the directions for relish

Makes 9 half pints

This is great on brats and hotdogs or use with tacos and nachos;
 great with cream cheese and crackers as a appetizer.
ENJOY!

Picken Peppers…again! Read More »

It’s that time of year when the garden is providing its abundance of Cucumbers and Zucchini; so I have been very busy…here is a recipe I put together yesterday when I was canning. This is a great way to use up fresh cucumbers, instead of canning.  It has a great combination of sweet and sour along with a lot of flavors from the spices and fresh dill.  The longer it sits the better the flavor. Enjoy!
Garden Cucumber Salad 
The Gourmet Farm Girl
  
1-2 small fresh picked cucumbers

1 cup sugar
1 cup vinegar
¼ cup water
1 t salt
1 t cracked black pepper
1 ½ t celery seeds
1 t whole cloves
3 garlic cloves sliced
1 small onion
3-4 sprigs fresh dill

Slice cucumber and chop onions place in a medium size bowl, set aside

Over medium heat dissolve the vinegar, sugar and water together; add the spices and garlic,simmer for 1-2 minutes; remove from heat and let cool to room temp. Pour syrup over the cucumbers and onions and add the fresh dill. Cover and refrigerate for 2-3 hours before serving.

Serves 2-4
Double if serving more

The Canning has Begun… Read More »



BBQ Wings and Drummies
The Gourmet Farm Girl

10-12 Chicken Wings/clip wings between bone and joint to get both pieces
Total of 20-24 pieces
5-6 Tablespoons of Gourmet Farm Girl BBQ Rub (or your favorite rub)
Vegetable spray
Salt and pepper to taste

Preheat oven to 300 degrees

Spray a heavy baking sheet with vegetable spray; place drummies on tray and coat with the rub on all sides of the chicken. Wrap with aluminum foil and place in oven for 1- ¾ -2 hours.
 Turn off heat; remove from oven and sprinkle more of the seasoning over the top; cover and return to the heat of the oven for 10-15 minutes.
This will allow the drummies to become even tenderer and the meat will come off the bone easily. Sprinkle more of the seasoning over the top before serving.
Can be served as is or coat chicken with your favorite BBQ sauce and place under the broiler for 2-3 minutes till just charred on top.

Serve with Ranch or Blue Cheese Dressing and celery sticks
ENJOY!

Serves 5-6

If doubling the recipe; leave in oven for the full 2 hours, plus 20-30 minutes rest. 
 This is a great recipe when entertaining!

Just like eating out! Read More »



Garden Spinach Salad with Grilled Chicken
By The Gourmet Farm Girl

1 lb fresh spinach
1 small yellow zucchini sliced or chopped

1 small red onion sliced or chopped
1 cup chopped cabbage (red or green)
1 cup sliced fresh mushrooms
2-3 slices smoked bacon
4-5 Tablespoons crumbled Feta cheese
2 skinless boneless chicken breast

Brown bacon till crisp; remove from skillet and drain on a paper towel; set side

Plate the spinach and vegetables; set in the refrigerator to keep cold

Pound out chicken breast with a meat tenderizer; salt and pepper; Grill chicken at 400-425 degrees till cooked through; 5-6 minutes each side. Remove and let rest for 2-3 minutes.
The chicken breasts can be wrapped and stored in the refrigerator until ready to use
 or served warm off the grill.

Crumble the bacon into bit size pieces; scatter over the plated salad; add the feta cheese; slice chicken breasts into strips and lay over the salad.

Pour your favorite dressing over and ENJOY!
I use either one of the following; Celery Seed Dressing or Farm Girl’s House Vinaigrette Salad Dressing found under Recipes on the Home page right column.
Makes 2 salads; double or triple is serving more

Cool Meal on a Hot Summer Day… Read More »



Butter Lettuce Salad with Fresh Pears and Blue Cheese Crumbles
By The Gourmet Farm Girl



 Any lettuce or combination of lettuce leaves will work for this recipe.
 I use Butter Lettuce for its soft tender sweetness.

Cut fresh cucumbers into bit size pieces, slice red onions, top with blue cheese crumbles and a fresh Anjou pear cut into slices. Arrange on plates or a large salad bowl and top with roasted pine nuts.

I toast approximately 1 tablespoon per individual salad; Toast pine nuts on an oven stone or a heavy cookie sheet for 3-4 minutes in a 350 degree oven. Toast till just golden brown.

Add grilled  chicken slices, serve with your favorite bread and you have a meal! 

Balsamic Vinaigrette Dressing
The Gourmet Farm Girl

8 Tablespoons extra virgin olive oil
3-4 Tablespoons of quality balsamic vinegar
1 Tablespoon of brown sugar, honey or 2 packets of Splenda sweetner
Pinch of cracked pepper and sea salt

Serves 4

ENJOY!

Summer is Salad Time… Read More »

Grilled Cod with Peach and Hot Pepper Salsa
By The Gourmet Farm Girl



1 ½ – 2 pounds Cod fillets
½ of a green pepper
½ of a red pepper
½ of a yellow pepper
1 small habanero pepper or cayenne pepper
2 ripe peaches or nectarines
2-3 tablespoons chopped red onion
Juice of one lime
1 teaspoon chili powder
Salt and pepper to taste

Lay out peppers and fruit so they are at room temperature; you do not want a cold salsa on your fillets

Chop all the peppers into small pieces; peel and cut peaches into small pieces; mix together with the chopped red onion; squeeze the lime juice over the salsa and gently stir in the chili powder salt and pepper; set aside

Rinse cod fillets with cold water; salt and pepper and drizzle with extra virgin olive oil
Grill for 4-5 minutes on each side at 400-425 degrees till opaque and flakey.

Remove and plate; spoon the salsa over the fillets along with some of the juice and serve immediately…

ENJOY!

This recipe serves 2-3 double or triple if serving more

 

Just the right amount of heat… Read More »



Antipasto Skewers
The Gourmet Farm Girl



1 lb sausage link (I use chicken sausage) or 12-14 large uncooked jumbo shrimp (or both)
1 12 ounce jars artichokes hearts
12-14 count small tomatoes (or sundried tomatoes will work)
12-14 fresh basil leaves
12-14 wooden skewers

Cook sausage according to package directions; cool and cut into chunks; reserve the skillet with some of the fat that cooks out of the sausage to sauté tomatoes

Boil shrimp till cooked through; 5-7 minutes; cool and peel; place the tomatoes in the skillet and sauté till the skins start to soften; do not overcook, the tomatoes should still have some firmness; skip this step if using sundried tomatoes 

Place 1 large basil leaf on a skewer followed by a tomato, artichoke heart and shrimp or piece of sausage. Repeat for all remaining skewers.

Makes 12-14 servings

 ENJOY!

Hors’ devours… Read More »

Barbeque Chicken Sliders
The Gourmet Farm Girl

I originally posted this recipe back in January of this year. I thought with the upcoming 4th of July holiday this might be a good time to share this recipe again.

Recipe can be started a day ahead

2 chickens 4-5 lbs each cleaned and patted dry
2 Tablespoons smoked paprika
1 Tablespoon chili powder
Salt and pepper to taste
2 packages of 12 baked dinner rolls

Rub the paprika and chili powder over chickens; salt and pepper each chicken; place in roasting pan with 2 cups of chicken broth and 1 cup of water
Cover and bake in a 350 degree oven for 1 ½-2 hours or until internal temperature reaches175-180 degrees and juices run clear

Let cool till able to handle and tear into pieces; place chicken pieces in refrigerator (store in gallon size plastic bag) Pour the broth through a strainer and keep for chicken noodle soup or freeze for later use.

The next day or later the same day…

Remove all the meat from the bones and place into 2 quart pan
Tip; Reserve 2 cups of meat for chicken noodle soup. Will keep for another day in the refrigerator or freeze till ready to use.

Pour your favorite barbeque sauce, over the meat and stir with a fork till the meat begins to shred; heat through 5-7 minutes.
Slice dinner roles and butter top and bottom; place on cookie sheet (butter side up) and broil till golden brown 1-2 minutes
Fill each bun to make a slider size sandwich and stack on a large plate

Makes 24 sliders

Garnish suggestions; coleslaw, fresh sliced avocado, sweet pickles, fresh sliced cucumbers, pepper jack cheese and extra barbeque sauce.

ENJOY!

Yummm… Read More »



Ham Loaf
The Gourmet Farm Girl

2 lb’s ham loaf mixture (mixture of beef and pork)
2 eggs
1/2 cup milk
1 t dried mustard
3/4 cup bread crumbs (I use Panko)
1/4 cup chopped onions
1/2 cup chopped celery
pinch of salt and pepper

Mix all together and form into a loaf pan; Bake at 350 for 50-60 minutes

Alterations: add a sprig of fresh Rosemary before baking; add pinapple slices on top along with 2-3 tablespoons of the juice 

Serves 6-8

Sauteed Tomatoes
The Gourmet Farm Girl

1-2 pints of Grape Tomatoes
2-3 Tablespoons extra virgin olive oil
pinch of salt-pepper

In a large skillet over medium heat add the extra virgin olive oil and heat for a minute; add the grape tomatoes salt and pepper and saute till the tomatoes start to tender 2-3 minutes; do not over cook them they will become soggy. The sweet flavor of the tomatoes really comes out…

Alterations: Add chopped parsley or basil while cooking (fresh or dried) or green onions
Add feta cheese before serving

Great way to use cherry tomatoes from the garden.

ENJOY!

Country Supper… Read More »