Recipes

Chewy Chocolate Cookies
By The Gourment Farm Girl
This recipe has been around for a long time. My mom made these cookies over 30 years ago. I loved them then and still do. Thought it was going to rain today so I decided to bake some cookies. They freeze well so you can eat some now and save some for later.  

Yes…there is BUTTER! 
I try to keep these girls in business… 

1 1/4 cups butter
2 cups sugar
2 eggs2 teaspoons vanilla
2 cups unsifted all-purpose flour
3/4 cup Hershey’s cocoa (I used 1/2 cup dark and 1/4 cup regular cocoa)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped nuts (optional)

Cream butter and sugar in a large mixing bowl; add eggs and vanilla blend well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in nuts and chocolate chips.
Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes or 10 minutes if chocolate chips are added. Do not over bake, the cookies will be soft they will puff during baking and flatten during cooling. Cool on cookie sheet till set about one minute; remove to wire rack to cool completely. Makes 3-1/2 to 4 dozen cookies

ENJOY!

Cookie Time… Read More »
Grilled Tenderloin Fillets and Lobster Tails with Tangy Pepper Scallops
By The Gourmet Farm Girl

In celebration of Mom’s weekend my hubby bought Lobster tails because he know how much I love this delicacy …it reminded me of our trip to Maine for our honeymoon and ate some of the best lobster ever!

(These tails were uncooked and frozen)

I had some tenderloin fillets cut from our freezer beef so we decided on a surf and turf meal; all on the grill.

The recipe for the Grilled Scallops with Maple Bacon and Tangy Pepper Relish follows this post; (from 5/10/10)

1- 8 -10 oz Lobster Tail per person
1- 4-5 oz tenderloin fillet per person
1 stick butter
1-2 lemons

Salt and cracked black pepper to taste
Heat grill to 350-400 degrees
Melt butter in microwave or in a small sauce pan; set aside and keep warm
Cut lemons into wedges
Thaw the lobster tails and before grilling cut the underside of the tail (the soft part of the shell) all the way to the tail; this will allow the meat to be removed more easily and to flatten out better on the grill top.

Salt and pepper the tenderloin fillets and secure with a string (if needed) to keep the perfect round shape. These fillets were lean but still had enough fat to keep the flavor and moisture ; if the fillets are really lean and trim; use a piece of bacon in place of the string to add a little fat and flavor; secure with a tooth pick or wooden skewer.

Place the lobster on the grill first; cut side down and grill for 12-15 minutes; this time may vary depending on size of the tails. Flip to shell side and grill for another 10-12 minutes. Place the fillets on the grill at this time and grill 5-7 minutes on each side for a rare steak or a few minutes longer if a more well done steak desired.

Remove the lobster (The meat should be white and juicy when done) do not dry out the tails; place on plate squeeze some fresh lemon juice over them; tent in aluminum foil to keep warm

Remove steaks and tent in foil; let stand and rest for 5 minute before serving.

Pour the butter into individual servings and plate with the extra lemons…now you are ready to ENJOY!

Grilled Seafood Feast Read More »
Grilled Scallops with Maple Bacon and Tangy Pepper Relsih Appetizer’s
By The Gourmet Farm Girl
Check out this great relish….
I discovered this great OHIO product when shopping…thought I would give it a try with some scallops.

Turned out great… I bought the hot, figured it would work well with mild flavored seafood and it sure did!!!

1- 1 ½ pounds of Sea Scallops
½ -pound Maple flavored or Apple Smoked Bacon
Salt and pepper to taste
This recipe will serve 4-6
Wrap each scallop with half slice of bacon; secure with wooden skewer that has been soaked in water to prevent from burning (some will char a little; I like the flavor if they do)
Salt and pepper to taste
Grill for 10-12 minutes on medium to high (350-400 degrees) till opaque; remove and spoon relish over the skewers.

This recipe could also be served along with other seafood or beef as an entree.

They have a great story…check out their website

Website:http://www.sparkyandspike.com
ENJOY!

Ohio Proud Product… Read More »





Creamy Chicken Salad with Fruit and Walnuts
By The Gourmet Farm Girl 
This recipe is easy and a great spread for a sandwich or just as is with some additional fruit and crackers. Kids will like this one too with the sweetness of the fresh grapes; apples work well in this recipe also.

3 boneless skinless chicken breasts
½ cup sliced green or red seedless grapes or
½ cup chopped apples
¼ cup chopped celery
2-3 Tablespoons chopped red onion
½ cup chopped walnuts or pecans
¼ cup reduced fat salad dressing (I use Miracle Whip)

Cut the chicken into small chunk and in a medium size skillet sprayed with cooking spray cook the chicken for 7-10 minutes till cooked through.

Place the chicken in a bowl; cover with plastic wrap and let cool in the refrigerator.

Prepare the remaining ingredients and when the chicken is cold mix all together and chill for several hours before serving; this also gives it time to flavor up. You may need to adjust the salad dressing; if the salad is not creamy enough add a spoon full at a time to the right consistency.

Serves 4-6

ENJOY!

Spring Salad… Read More »
Boiled King Crab Legs with Lemon Butter Sauce
The Gourmet Farm Girl
If you enjoy crab legs this is so easy to do at home; all you need is a large stock pot.

Purchase frozen crab legs; I prefer the split legs; makes it easier to crack them open.

2-3 pounds serves 2 people; adjust accordingly if feeding more

Fill a large stock pot with enough water to cover the crab legs and add 1-2 teaspoons of sea salt

Bring the water to a full boil and add the frozen crab legs; return to a full boil for 1-2 minutes then remove and drain. (keep in mind that most  king crab legs have already been cooked and frozen; check first)
Melt 4-5 Tablespoons butter for dipping
Squeeze the juice of ½ -1 lemon over the legs or into the melted butter
ENJOY

The King… Read More »

Fried Walleye
By The Gourmet Farm Girl

As I mentioned in Tuesdays post this is one of my favorites and my family’s too.

I lucked out and found some at the market so I rushed home and fried them up for supper.

1 lb Walleye fillets

(I purchased a little over a pound for 2 people; so adjust according to how many people you will be serving; this is plenty of fish, but I indulge when it comes to Perch or Walleye)

You will also need to adjust the amount of breading ingredients needed; the following will give you a guideline, it is very easy to add more.

1/3 cup flour
1 egg
3-4 Tablespoons milk

1 cup Panko Bread crumbs           
½ cup plain bread crumbs
2- 2 ½ Qt’s Peanut oil (I like peanut oil for deep frying; regular vegetable oil will work also)

Cut Walleye into serving size pieces if not already cut; rinse in cold water and drain on a paper towel

In a medium size bowl beat the egg and milk together; mix crumbs together and pour onto a large plate; pour the flour into a Ziploc plastic bag and place 2-3 pieces of fish into the bag and dust with flour till lightly coated; remove and tap off any excess; finish with reaming pieces.

Dip each piece of floured fish in the egg mixture till covered then immediately roll in crumbs till completely covered. Place breaded fish onto a separate plate and finish breading remaining the Walleye.
Heat peanut oil in a deep skillet or a deep fryer till 350 degrees; carefully place a few pieces of the Walleye into the hot oil and fry till golden brown; 2-3 minutes depending on how big the pieces are.

Remove fish from oil and drain on paper towels; salt and serve immediately

Suggestions: I use Gourmet Salts such as Red Hawaiian, Kala Namak, and Murray River Salt and let everyone sprinkle a little of each on individual pieces to try.

ENJOY!

Lake Fish Read More »



Grilled Fish Tacos

By The Gourmet Farm Girl
This whole meal can be prepared on the grill. It is a healthy alternative to fried fish tacos.
 Grilling fish on an open grill can be tricky, place on foil to cook if you prefer to keep the fish from falling apart. 

Cod works well with this recipe because of its dense texture and thickness 
This recipe feeds two people, double or triple if feeding more…

2-3 cod fillets
2-3 teaspoons taco seasoning
1 teaspoon ground cumin
Red onion
Avocados
Sour cream
Shredded cheddar cheese
Chopped lettuce
Sliced tomatoes
Fresh salsa or jar salsa
Flour tortilla shells
Extra virgin olive oil

Prep the vegtables ahead of time, chop, dice or slice to your liking…

Heat the grill to 400-425 degrees

Season the cod fillet on both sides with the taco seasoning and cumin; drizzle with olive oil

 Brush tortilla shells with a light coating of olive oil or spray lightly with vegetable oil

Coat the grill top with vegetable oil (an old dish towel soaked with oil works well for this)

Place the fish oil side down on the grill and close the lid; let fish cook for 10-12 minutes; when ready to flip the fish make sure it is cooked almost through and moves when gently touched

If it is sticking to the grill; close the lid and let cook a few more minutes, flip with a large metal spatula and cook for an additional 2-3 minutes till the fillets are opaque and flakey.

Remove from heat and tent in aluminum foil; at this time place your shells on the grill and heat till light brown on both sides 1-2 minutes

Remove and tent the shells in aluminum foil

When ready to serve place the lettuce on bottom of the shell, lay the cod on top and create the rest of your taco to your liking …ENJOY!

Fish Tacos Read More »



Skewered Grilled Steak and Scallops with Bacon Cream Sauce

By The Gourmet Farm Girl

 

1 Rib Steak
8 Sea Scallops
½ brick of Boursin Gournay Cheese- Garlic and Fine Herb flavor
2-3 Tablespoons Bacon Bits
1 oz warm milk

Soak skewers in water while preparing the meat and sauce

Cut steak into chunks and season with salt and pepper or your favorite steak seasoning
Rinse scallops and season with salt and pepper

Cut Boursin cheese in half and place in a small sauce pan; warm slowly, gradually adding the warm milk till it gets creamy; add the bacon bits; re-warm when ready to pour over skewers.

When ready to grill; skewer the meat and scallops (double skewer the scallops if needed to hold them in place) drizzle with extra virgin olive oil
Place on hot grill and cook meat to your liking and the scallops are opaque and cooked through 12-15 minutes depending on the temperature of your grill. I grill at 400 to 425 degrees.

Plate up and pour bacon cream sauce over the skewers; garnish with fresh chopped parsley and ENJOY!

It’s Grill Season Read More »
Cheese Producers…
  
                 Cheesy Meatloaf                                                                              
By The Gourmet Farm Girl
1 pound lean ground beef
1 sm. chopped onion
2-3 T ketchup
1 egg
1/2 c. milk
½ c. dried bread crumbs or panko crumbs
½ t. dried mustard
½ t. salt
½ t pepper
1t. Worcestershire sauce
¼ t. garlic powder or 1-2 small cloves chopped
Or 1 1/4 teaspoon of Farm Girl’s House Seasoning blend

Mix all together with hands (or a large spatula)                                                         

Spray a glass loaf pan with cooking oil

Place half the meat mixture into the dish and top with 3 slices of provolone or mozzarella cheese; spread the other half of mix over the cheese and bake at 375 degrees for 40-45 minutes; remove from oven and place 3 more slices of cheese on top and return to oven till cheese melts; 1-2 minutes

Garnish with chopped parsley

Makes 6-8 servings

 ENJOY!
Cheese Producer in training…

Different twist on a basic… Read More »

The Farm Girl’s Gourmet Hamburger with Hawaiian Sea Salt

  By The Gourmet Farm Girl
If you and your family like hamburgers this is great way to step it up and add some extra flavor… now that the weather has allowed us to fire up the grill this is even more tasty!
If you do not have the privilege of having your own farm raised beef just make sure it is quality hamburger.
Let’s talk about salt… I have also been researching about salts and the unique flavors that can enhance food.

Grandma always made a point to let us know that salt was not added to her dishes but I must admit I like salts…and if granny only knew about the delicious effects of these salts I’m sure she would have agreed.

Start with FRESH for this sandwich…    
1 lbs Hamburger
Leaf lettuce
1 small Red onion
2 Avocados
2 ripe tomatoes

Swiss, provolone or your favorite cheese
Hawaiian Red Sea Salts (can be omitted)
Fresh baked deli hamburger buns

Shape hamburger into a quarter pound size patty (or less) sprinkle with the salt
Remember to let your patties sit at room temp before grilling

Grill to your liking and place a piece of swiss and provolone on each burger to melt before removing from heat, plate the burgers and tent for a few minutes with aluminum foil

Slice buns in half and spread no salt butter on each side and place under broiler for a few minute to toast

Here is the fun part; lay a piece of lettuce on the bottom bun and place burger on top
Stack up the rest of the vegetables according to your liking.

The avocado replaces mayonnaise and is much healthier with its omega 3
Adjust salt if needed

Makes 4 burgers

Gourmet Salts Read More »