Recipes

Supper In 20 Minutes

 

Tortilla Soup (starter)

  • 1 -24 oz. jar of Tortilla Soup (starter)
  • 1 1/2 cups cooked chicken (great use for Rotisserie chicken)
  • 1- 15.5 oz. can of black beans drained (optional)
  • 1/2 cup chicken stock (if needed to thin soup)
  • Garnish ideas – Cheddar cheese, scallions, dried tortilla strips, sour cream, avocado & fresh cilantro leaves.

Method

Just Heat & Serve

1

In a medium size stock pot, heat the soup, chicken and beans.  Add the broth if needed.

2

Garnish with shredded cheddar cheese, chopped scallions, and dried tortilla strips.  Additional garnishes- sour cream, avocado & fresh cilantro.

3

ENJOY!

 

Tortilla Soup (Starter) Read More »

Getting Started

Ingredients

  • 1- jar of The Gourmet Farm Girl Heritage Tomato Soup
  • 1 package of your favorite refrigerated fresh pasta

Method

1

Heat the soup in a sauce pan until hot, reduce to simmer while pasta cooks

2

Mix chilli powder with 1 tsp vegetable oil and add salt to it.

3

Cook the pasta according to package directions

4

Pour the tomato soup over the top and garnish with your favorite Italian cheese and herbs


Makes 3-4 servings

Easy Meals with TGFG Tomato Soup Read More »

This is a great way to use up broccoli from your refrigerator or buy broccoli off the mark down rack at the store.

  • Recipe YieldServes 6-8

Ingredients

  • 4 cups chopped broccoli
  • 2 Quarts chicken stock
  • 2 T Butter
  • 2-3 medium potatoes peeled
  • 2 cloves garlic
  • 1 small onion
  • 1 cup cream or half & half
  • 3 T cornstarch
  • salt & pepper to taste

Method

1

In a large stock pot add the chicken broth, butter, potatoes, onion and salt and pepper. Simmer on low for 20-30 minutes till potatoes are soft.

2

Add the chopped broccoli (I use the top part of the stem too)

3

White wine, and simmer for 15-20 minutes till broccoli is soft.

4

Pour into food processor (in several batches) and puree till smooth.

5

Return soup to pot and add 1 cup of cream or half-n-half

6

Disolve 3 T cornstarch in 2 ounces of COLD water and pour into soup to thicken

7

Simmer for an additional 3-5 minutes.

8

Top with some shredded cheddar cheese and chopped parsley.


Serve with some crusty bread.

Enjoy!

Cream of Broccoli Soup Read More »

  • Serving SizeServes 4-6

Ingredients

  • 4 cups fresh asparagus chopped (1 ½ to 2 lb’s) depending on size
  • (Set aside 5-6 spears for garnish)
  • 3 cups fresh spinach chopped
  • 2- 14 oz cans chicken broth
  • ½ cup white wine
  • 1 small onion chopped
  • 2-3 cloves garlic minced
  • 4 Tablespoons butter
  • 3 Tablespoons extra virgin olive oil
  • 1 cup half and half or heavy cream
  • 2 Tablespoons corn starch
  • Salt and pepper to taste

Method

1

In a heavy stock pot on medium heat melt the butter and oil together; sauté the onions and garlic till fragrant; 2-3 minutes. Add chicken broth, wine and chopped asparagus; simmer for 20-30 minutes till the asparagus is soft. Salt and pepper to taste

2

Transfer to the large bowl of a food processor; puree till smooth and gradually add the chopped spinach; this will give it the green color; puree till blended.

3

Return to stock pot and reheat; add the half-n-half or cream and let simmer for 4-5 minutes; stir together the cornstarch in 1 oz of COLD water and add to the soup to thicken; heat till hot and serve

4

Garnish with red or green onions, bacon bits and a few spears of fresh asparagus


Serve with a Spring salad and crusty bread

ENJOY!

Creamy Asparagus Soup Read More »

 

  • Serving Size12-16

Ingredients

  • 2 lbs frozen home style or shredded hash brown potatoes (half thawed)
  • 1 family size can Cream of Chicken Soup (26 oz)
  • 1/2 stick melted butter
  • 1 t. garlic powder
  • 4 green onions chopped
  • 4 cups shredded cabbage (fresh)
  • 4 cups mild and sharp shredded cheddar cheese blend (reserve 2 cups)

Method

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 blend2Cover with foil and bake for 60 minutes at 375 degrees; Uncover and bake for an additional 8-10 minutes or till golden brown3

Garnish with fresh chopped parsley

 

Potatoes with Cabbage and Cheese Read More »

Need a healthier pizza recipe? This one uses wholegrain Pita bread, Chicken and Sun dried tomatoes.This could be served as an appetizer… it’s light, full of flavors
 with a crispy crust!

  • Cook Time 10 min
  • Total Time 15 min

Getting Started

  • 1- 6 count package of Wholegrain Pita Bread
  • 1- 6 ounce jar Sun Dried Tomato Pesto
  • 1/2 lb. quality deli chicken (sliced thin)
  • 1/2 pound fresh mozzarella cheese (sliced as thin as possible)
  • 1 1/2 cups shredded Asiago cheese
  • 1-2 tablespoons dried oregano
  • 1 small red onion (sliced thin)
  • 1 small can sliced black olives (or your favorite olive)
  • extra virgin olive oil
  • A fresh herb such as parsley, basil, cilantro or your favorite

 

Method

 

Preheat oven to 375 degrees

Line a heavy baking sheet with foil; drizzle with olive oil and place the pita bread on top of the oil. Rotate the bread around to coat the underneath side.

Spread the pesto on each pita; layer with the sliced mozzarella cheese, chicken slices, onions, olives and top with the dried oregano, shredded Asiago cheese and fresh herb.4

Bake for 10 minutes or till just crispy; turn heat to broil for an additional 1-1 1/2 minutes till brown on the top. Remove from oven and drizzle with a small amount of extra virgin olive oil.

Cut and serve…ENJOY!

Pita Pizza Read More »

Crispy Oven Fried Chicken

 

By The Gourmet Farm Girl

1 four-five pound fryer cut up
½ cup flour
2-3 tablespoons Farm Girl House Seasoning Blend (or your favorite poultry seasoning)

2 cups Panko bread crumbs

2 eggs (beaten)
Salt and pepper to taste
Cooking Spray

Pre-heat oven to 400 degrees

Beat the eggs in a large mixing bowl and set aside; pour the bread crumbs
 into a large mixing bowl and set aside.
Rinse the fryer in cold water and trim any excess fat; Pour the flour and seasoning into a plastic zip bag and place several pieces of the bird in the bag and toss till covered with a dusting of flour; repeat with the remaining pieces of chicken.
Dip each piece of the floured chicken into the beaten egg then directly into the bread crumbs and coat till completely covered with crumbs; tap off excess.
Spray vegetable oil on a large baking sheet with edges; place breaded chicken on baking sheet and spray the tops of the chicken with a light coat of the vegetable oil.
Bake at 400 degrees for 15 minutes; reduce temperature to 350 and bake for an additional 30-40 minutes till the chicken’s internal reaches 165 degrees and juices run clear.

Salt and pepper to taste.
Serves: 4-6

ENJOY!

Country Supper Read More »

This is a picture of my grandmother driving the team; her two brothers are on the wagon also.

I remember a delicious chocolate cake that my mom would make in February for my dad’s birthday. It had a rich dense texture and the frosting was smooth, creamy and shinny. The trick to the shinny frosting was adding an egg.

This recipe has been in the family for many years. My mom would make the same cake for my birthday every year as well.

Keep in mind this recipe was before microwave ovens and food processors. The technique of using ice cold water and alternating back and forth with the flour mixture is something we do not use to often these days.

Tip; add some water and lots of ice to a big bowl and let melt down for 10-12 minutes and measure your water from the bowl. If not using pre-sifted cake flour make sure you sift.

I took a picture of the recipe card my mom had to show you how often she made this cake; it has chocolate smears all over it.

Old Time Fudge Cake

 

Grandma’s Recipe

By The Gourmet Farm Girl

2/3 cup soft butter
1 ¾ cup sugar
2 eggs
1 t vanilla
2 squares unsweetened chocolate (melted)
2 ½ cups sifted cake flour
1 ¼ t soda
½ t salt

1 ¼ cups ice water

Cream together butter, sugar, eggs and vanilla till fluffy
Beat for 5 minutes at high speed scraping bowl occasionally to guide batter into beaters

Sift together flour, soda and salt

Add to creamed mixture alternately with ice water

Make sure to beat well after each addition

Bake in 2 paper lined 9 inch round cake pans at 350 degrees

For 30-35 minutes or till a tooth pick come out clean
Cool cakes on rack

Chocolate Fortune Frosting

 

2 squares unsweetened chocolate
2 cups sifted confectioner’s sugar
3 T (hot) water
1 egg
1/3 cup soft butter
1 t vanilla
Melt chocolate in mixing bowl over hot water (or in microwave) grandma didn’t have a microwave
Mix in sugar and water
Beat in egg then the butter and vanilla
Frosting will be thin at this point so place bowl in ice water
Beat until spreading consistency
Frost cake and trim sides with walnut halves
ENJOY!

Old Time Fudge Cake Recipe Read More »

I made an oatmeal cake last night…it was an old recipe I had from my mom’s recipe box. You know the kind of box full of file cards and cute images on the borders.Most of which are tattered and torn because they have been pulled in and out of the box so many times. Mom would have loved the internet and the luxury of finding any instruction you want for making an oatmeal cake.

I had a piece with my coffee this morning…I must say…it is quite tasty.

Here is the recipe:

Oatmeal Cake

1 cup rolled oats
1 stick butter
1 ¼ cups of water

Bring the water to a boil and pour over the butter & oats

Let sit for 20 minutes

Meanwhile, mix together:

1 c white sugar
1 c brown sugar
1 1/3 cups flour
1tsp. baking soda
½ t nutmeg
1 t. cinnamon
½ t salt

Add to the oats and butter and mix well

Add 2 eggs

Mix well

I added 1/3 cup of chopped pear and ¼ cup of chopped walnuts

Pour into a bunt pan and bake for 45-50 minutes or until a tooth pick comes out clean.

Let cool for about 10-15 minutes and flip onto a plate.

If you want to add an icing, I made a simple white icing with 1 cup of powder sugar and 2-3 T. of water and poured on after the cake had cooled.

Enjoy!

Oatmeal Cake Read More »

Chicken Meatballs with Spinach and Mushrooms
 over Whole Wheat Pasta
By The Gourmet Farm Girl

 

Meatballs
¼ pound ground chicken

½ cup Panko crumbs (or regular bread crumbs)
1 egg slightly beaten
1 clove garlic minced
1 strip bacon
2 Tablespoons onions minced
2 Tablespoons fresh parsley minced
salt and pepper to taste

In a large mixing bowl combine the ground chicken, bread crumbs,egg, parsley, salt and pepper; set aside.

 

In a medium size skillet cook the bacon till brown; remove and drain on a paper towel. Remove all but 1-2 tablespoons of bacon fat from pan; add the onions and garlic; sauté till tender 3-4 minutes. Remove from heat and add to the chicken mixture; chop the bacon into small pieces and add to the meat mixture; blend well and shape into 1 inch balls.

Place on a cookie sheet with parchment paper and bake for 12-15 minutes till done.
Wrap in foil to keep warm

Makes 10-12 meatballs

Meatballs can be frozen and used later

Boil pasta according to package directions; drain and set aside reserving some of the pasta water

Sauce

1 14.5 oz. can petite diced tomatoes
¼ cup red wine
2 cups fresh spinach (packed)
1 cup fresh mushrooms sliced
2-3 Tablespoons extra virgin olive oil
1 teaspoon dried basil
3-4 green onions chopped
2-3 tablespoons chopped fresh Italian parsley
Salt and pepper to taste

In a deep skillet over medium heat sauté the onions and garlic in the olive oil for 2-3 minutes; add the basil, mushrooms and tomatoes; salt and pepper to taste; reduce heat and simmer for 10-12 minutes; add spinach, stir and simmer an additional 3-5 minutes till spinach is wilted; add the fresh chopped parsley and the meatballs; stir gently and serve over the pasta in a large bowl or plate.
 Top with fresh grated Parmesan cheese.

Note: if sauce is thick add a little pasta water

Serves 3-4

ENJOY!

Healthy Pasta Dish… Read More »