Recipes

Fresh Pork with Herbs and Spices
By The Gourmet Farm Girl

1 pound fresh ground pork
1 teaspoon salt
1 teaspoon cracked black pepper
1 Tablespoon minced fresh basil                                              
1 Tablespoon minced fresh sage
1 tablespoons minced fresh flat leaf parsley
1 Tablespoon minced chives
1 teaspoon garlic powder
Mix all the above in a medium size bowl; cover and refrigerate for several hours or overnight to flavor up. Shape into 4-5 individual patties; spray with cooking oil a medium size skillet (or a seasoned cast iron works well) over medium heat cook patties 4-5 minutes on each side till cooked through.
If using dried herbs; cut in half or less it depends on how much flavor you desire.
Makes 4-5 servings: Double or triple is serving more
ENJOY!

Make your own Sausage… Read More »



Cod Fillets with Cucumber Avacado
 and Tomato Puree
The Gourmet Farm Girl
2-4 Cod Fillets
1-2 teaspoons Old Bay Seasoning
2-4 Tablespoons butter
salt to taste
Cucumber, Avocado and Tomato Puree
The Gourmet Farm Girl
1 medium tomato
1 avocado
1 small jalapeño
3 tablespoons of chopped cucumber                               
1 T fresh or 2 T dried parsley
¼ t salt
¼ t cracked pepper
¼ t garlic powder
Chop tomato, avocado, jalapeno and cucumber place in food processor. Add the salt, pepper, garlic and parsley. Puree till semi-smooth. You will want a few chunks in this sauce.
Set aside
Place Cod Fillets in a heavy oven proof skillet and sprinkle with Old Bay Seasoning and salt
Place a tablespoon of butter on top of each fillet and bake at 400 degrees for 12-15 minutes or till fish is flakey; finish under broiler for 2-3 minutes longer till butter turns golden on top of fillets
Serve the puree on top of fish or on the side as a dip
Serves 4 -5 people depending on size of fillets
ENJOY!

Light Summer Dinner… Read More »



Fresh Garden Salsa Recipe
By The Gourmet Farm Girl



This is a great salsa to make at home. It is especially good in the summer when you can use fresh veggies from the garden.

1 green pepper
1 red pepper
1 yellow pepper
1 small habanero pepper (less if you don’t like it hot)
1 jalapeño pepper (less if you don’t like it hot)
5-6 medium size tomatoes (I use Roma tomatoes because they have less water content)
1 small red onion
3 Tablespoons of chopped fresh cilantro
0r 2 Tablespoons of dried cilantro
2 cloves garlic minced
1 t. sea salt
1 t. cracked pepper
1 t. cumin powder
0r roast 1 Tablespoon cumin seeds in a small skillet with a little olive oil, let cool
Juice of 1 lime

Place peppers and onions in large bowl of a food processor; place the remaining ingredients on top and chop 
Serve with your favorite Nacho’s

ENJOY!

Salsa Time… Read More »



Grilled Salmon with Durango Hickory Sea Salt
The Gourmet Farm Girl


2-4 Wild Caught Salmon Fillet’s with skin (Farm Raised will work also)
1/4 teaspoon of Hickory Smoked Sea Salt (can be purchased at Whole Foods)
1/4 -1/2 teaspoons of cracked pepper
Drizzle of extra virgin olive oil

(Double or triple the recipe if serving more)

Sprinkle the sea salt and pepper over top of salmon fillets; drizzle with olive oil; place top side down on a well oiled 400-425 degree grill to form grill marks; grill for 3-5 minutes (do not move the fillets during this cooking time)  flip to skin side down and continue to cook for 3-5 minutes until cooked thru and flakey.
ENJOY!

Grill Time… Read More »



Sugared Peppered Beets and Sweet Potatoes with Cumin
The Gourmet Farm Girl



 A trip to the garden produced some early beets.  I came up with this recipe last night for supper…
This was a nice combination of sugar and spice.
The juice from the beets and pomegranate will make the color of this dish exceptional!

4-5 medium red beets
2 medium sweet potatoes
2 cups Pomegranate Juice
1 teaspoons ground cumin
1 teaspoons red pepper flakes (more if you like it hot)
4 Tablespoons brown sugar
3 Tablespoons butter
Pinch of salt

Wash beets; steam or roast to remove skins easily; set aside.Wash and peel sweet potatoes; cut into chucks or slices; in a medium size stock pot add the sweet potatoes, pomegranate juice, butter and salt. Bring to a  boil reduce heat; simmer for 25-30 minutes till potatoes are tender.

Slice or cut beets into chunks; add to the sweet potatoes along with the brown sugar, cumin, red pepper flakes and simmer for an additional 10-12 minutes to flavor up
Garnish with a pinch more of pepper flakes and ENJOY!
Serves 5-6

More Garden Goodies… Read More »

This is a great casserole anytime of the year…try it for your next picnic or supper at home.
Cheesy Potatoes
The Gourmet Farm Girl

 2 lbs frozen home style or shredded hash brown potatoes (half thawed)

1 family size can cream of chicken soup
1 stick melted butter (½ stick will work to reduce fat)
1 cup sour cream
1 t. garlic powder
2 green onions chopped
4 cups mild and sharp shredded cheddar cheese blend (reserve 2 cups)

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

ENJOY!

Serves 10-12

Great with chunks of smoked ham or bacon added; or serve with sliced ham
Leftovers are easily warmed up for breakfast with scrambled eggs and Canadian bacon
   

Keeping our cheese producers in business!

Family Favorite… Read More »

Farm Fresh Coleslaw
By The Gourmet Farm Girl
1 medium head green cabbage

½ head purple cabbage
3 medium carrots
6 green onions chopped
½ red pepper chopped

Shred cabbage and carrots in large bowl of a food processor or rough chop with a knife.
Pour into a lagre mixing bowl ; add the chopped green onion with some of the green parts, and the red pepper; stir to mix

In a medium mixing bowl combine:

1 ¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup sour cream
2 T sugar
1 t garlic powder
2 T cider vinegar
2 t celery seed
1 t crushed red pepper flakes
Salt and pepper to taste

Pour over cabbage mixture and stir well,  refrigerate and let flavor up for at least 2-3 hours before serving.

Makes 10-12 servings

ENJOY!

Summer Slaw Read More »
My husband makes the best rice pilaf I have ever had. It was his mother’s recipe. I remember when I first met Brian, he made me dinner. He made a grilled chicken salad with rice pilaf. I was very impressed! Now when we have rice I always use his recipe, and sometimes I even have him make it.

Rice Pilaf
By The Gourmet Farm Girl

2 -3 Tablespoons Butter
1/8 cup of tiny egg noodles
1 14 oz can of Chicken Broth
1 cup long grain rice

Heat the chicken broth in a small pan till hot; lower heat and let sit; at the same time place the butter in a 2 qt. pan on medium heat add the tiny eggs noodles to the butter and brown, stir continually
(Be careful not to get them to hot and burn)

As soon as the noodles are brown pour the hot broth in the pot along with the rice. Give it a quick stir and cover, reduce heat to simmer for 25-30 minutes

Serves 6-8 

Rice Pialf Read More »



Grilled Australian Sea Salted Orange Roughy with
 Lemon and Parsley
By The Gourmet Farm Girl

2 or 4 Orange Roughy Fillets
Australian Pink Sea Salt (or Kosher)
Cracked Black Pepper
1 T Fresh or Dried Parsley
4 or 6 Slices of Lemon
4 or 6 pats of Butter

Spray a piece of aluminum foil with cooking oil and place fish fillets on foil; top with the salt, pepper, lemon, butter and parsley.
Place another piece of foil on top and seal edges to form a tent.
Place on grill at 400 degrees and cook for 10-12 minutes

Remove from heat and let sit for 2-3 minutes.

Serve with rice and your favorite vegetable

Makes 2 or 4 servings

Enjoy!

Great on the Grill… Read More »
Cheesy Egg Omelets with Fresh Spinach, Tomatoes and Avocado
The Gourmet Farm Girl 

 Directions for one omelet:

3 eggs
1 Tablespoon milk                                                   
¼ cup shredded mild cheddar cheese
1-2 tablespoons butter
Non-stick spray
1 avocado chopped

¼ cup chopped fresh spinach; reserve 1 Tablespoon
2 chopped green onions reserve 1-2 Tablespoons
1 small tomato chopped; reserve 1-2 Tablespoons
Salt and cracked black pepper to taste

Whisk eggs and milk together in a small mixing bowl; add salt and pepper, tomatoes, onions and avocado.

 Over medium to high in a non-stick skillet sprayed with cooking spray melt the butter; pour the omelet mixture into the skillet; sprinkle with the cheese and spinach; cook for 2-3 minutes
 Using a rubber spatula, fold the omelet in half and continue to cook for about one minute longer; remove and place on plate; top with reserved spinach, tomatoes and onions

ENJOY!
Tip: If your omelet breaks; the additional toppings will help to hide the flaw
If you look close you can see the sheep out by the barn…my grandpa raised sheep for many years. I can still hear him calling them up to the barn to be fed. He had a high pitch call of “SHEEPIE”!!!!


They would all come running…

Breakfast…Farm Girl style! Read More »