Recipes – Page 5 – The Gourmet Farm Girl

GOOD MORNING!

Homemade Granola

The Gourmet Farm Girl

I love granola; I like to warm it with some milk or eat it as a snack or better yet mix with some yogurt…

Being the dairy girl that I am…my recipe calls for butter instead of oil, it does have some sugar but the rest just moooos… Healthy!

Kids would like to help make this one!

This is so easy and very yummy…I like to eat it when it’s warm right out of the oven. It’s full of good things from the nuts and the flax seeds to the whole grain of the oats!

3 cup rolled oats (regular)
1 cup chopped almonds

1 cup chopped pecans

½ cup flax seed

½ cup raisins

¼ cup + 2 T brown sugar

¼ cup honey + 2 Tablespoons

¼ cup melted unsalted butter
¾ t salt

Pre-heat oven to 250 or 200 on a convection oven

In a large bowl mix the oats, nuts, flax seed and raisins

In a smaller mixing bowl mix the melted butter with the honey and salt; pour into dry mixture and stir with a large spoon till coated

Spread on two baking sheets with edges and bake for 15 minutes at a time; stir and repeat for 1 hour 15 minutes

Let cool and store in an airtight container for 3-4 days…or refrigerate for 5-7 days

ENJOY!

Healthy Eats Read More »

Grilled Australian Sea Salted Orange Roughy with Lemon and Parsley

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 »

This is a great meal and easy to prepare. Slow cook the meat all day in a crock pot and

finish the meal by cooking the rice and sautéing the peppers.

Steak and Spicy Peppers over Rice

By The Gourmet Farm Girl

2 pounds Round Steak

1 15.5 ounce can beef broth

1 15.5 ounce can diced tomatoes with chilies

1 green pepper

1 red pepper

1 yellow pepper

1 medium size onion

1/2 teaspoon red chili pepper flakes

2-3 tablespoons extra virgin olive oil + 1 tablespoon butter

salt and pepper

4 servings of cooked rice

Cut peppers and onion into strips, keep a few strips of each out and place the rest in a plastic bag and refrigerate for later use.

Place meat in the slow cooker sprayed with cooking oil; salt and pepper to taste, add the beef broth. Lay the few pieces of peppers and onions on top; cover and cook on low for 7-8 hours.

When meat is fork tender add the can of tomatoes, cover and allow tomatoes to heat.

Cook rice according to package directions.

While rice is cooking, heat the extra virgin olive oil and butter over medium high heat; add the remaining peppers and onions; saute for 2-3 minutes till just tender, add the chili pepper flakes; toss and heat for an additional minute.

Place the rice on a plate and top with the spicy cooked peppers followed with meat and tomatoes. Spoon some of the broth over the top.

Serve immediately

Makes 4 servings

ENJOY!

Low and Slow… Read More »

I have made this appetizer many times in varies combinations. This combination works well for the Holiday season with the beautiful red peppers and green basil.

Holiday Antipasto Skewers

By The Gourmet Farm Girl

2 pounds hot or mild Italian sausage links (fully cooked)

uncooked sausage links can be used also (cook according to pkg directions)

2 14 ounce cans Artichoke hearts (halved)

1 15 ounce jar sun dried tomatoes (in oil)

1 12 ounce jar roasted red peppers

1 pound fresh mozzarella cheese

1 small bunch fresh basil (at least 20 leaves)

20 6-8 inch wooden skewers

Slice the mozzarella cheese while cold and cut into chunks; allow to warm to room temperature

Cut red peppers into 20 pieces; set aside

In a large skillet over medium low heat add 3-4 tablespoons water and warm sausage links; remove and when cool enough to handle cut into chunks.

Place on each skewer one of each; red pepper, basil leaf, cheese, sausage followed by 2-3 pieces of sun dried tomatoes and place one artichoke heart on the end.

Stack skewers onto a plate and drizzle some of the oil from the sun dried tomatoes over the top.

NOTE: This recipe is best served within 30 minutes after completed. Can be served cold if necessary

Black olives compliment this appetizer also

Yields 20

ENJOY!

A Christmas Appetizer Read More »

Fried Green Olives Stuffed with Gorgonzola and Bacon
By The Gourmet Farm Girl

12 large green olives, pitted
2 tablespoons Gorgonzola cheese (at room temp)
1 tablespoon whole-milk ricotta (at room temp)
pinch of dried thyme
pinch of cracked black pepper
2 tablespoons real bacon bits
1 egg
1 tablespoon milk
1/4 cup flour
1/4 cup dried plain bread crumbs or Andy’s Breading for Fish (cornmeal breading)
2 cups peanut oil for frying (or vegetable oil)

Make sure olives are dry; push a few bacon bits into each olive and set aside.

In a small mixing bowl combine the Gorgonzola, ricotta, pepper and thyme; spoon the mixture into a 1 quart size plastic storage bag; snip a corner of the bag to create a small opening; squeeze the mixture

into each olive and set aside.

Whisk egg in a small shallow mixing bowl with 1 tablespoon milk; pour breadcrumbs into another small mixing bowl; pour flour into a 1 qt size plastic bag and toss with the olives; remove olives and dip one or two at a time into egg wash (be careful not to wash off flour) drop olives into bread crumbs and roll to coat. Repeat till all olives are breaded.

Heat oil in a heavy saucepan over medium high heat to 350 degrees; fry olives till golden brown 30-40 seconds; remove and drain on paper towels. Let cool before serving

Serves 2

Enjoy

Unique Appetizer Idea… Read More »

When growing up on the farm I remember riding my bike up the road to a creek that cut it’s way through the fields. It was called the Mud Run…appropriate name for this stretch of flowing water; it was shallow in most parts except for one spot by an old abandoned and broken bridge. The tree that grew on the bank of the creek by this spot was so big and full that it’s branches hung like giant arms over the water. This particular pool of water was at least four to five foot deep and the water was so cool that you could not resist jumping in….except when you had a line or two dropped to the bottom to catch some Catfish.

There was nothing better than going home with some Cats to fry…

Try my simple recipe with home made relish.

Pan Fried Catfish

by The Gourmet Farm Girl

1 pound of fresh catfish

2/3 cup panko bread crumbs

4-5 Tablespoons butter

1 egg beaten

1 tablespoon of The Gourmet Farm Girl Seafood Seasoning

Or salt and pepper to taste

1-2 tablespoons extra virgin olive oil

Rinse cat fish in cold water; pat dry and sprinkle with seasoning (or salt and pepper) set side.

Melt 2 tablespoons of the butter in a cast iron skillet (any heavy skillet will work) pour the Panko crumbs into the butter and gently stir till the crumbs are lightly toasted. Remove from heat and pour onto a large plate.

Beat the egg in a medium size mixing bowl and dip the cat fish into the egg then in the crumbs to coat.

Melt the remaining 2 tablespoons of butter with the olive oil in the same skillet over medium heat; fry cat fish 3-4 minutes on each side till golden brown and breaks apart easily.

Homemade Relish

Mix 1/2 cup mayonnaise with 1/4 cups pickle relish (or more depending on taste) I used my Zucchini relish that I made this summer. Pinch of red pepper, stir and serve

ENJOY!

This recipe serves 2-3
Double if serving more

This is me…deep sea fishing on the family vacation 1968 off the coast of Florida.

I caught a King Mackerel…with a bit of help!

Have a great day!

Gone Fishing… Read More »

Farm Girl Peach Crumble

by The Gourmet Farm Girl

7-8 fresh medium size peaches (reserving 1 half peach for garnish)
½ cup brown sugar
¼ cup all purpose flour
½ cup rolled oats
1 teaspoon cinnamon
½ cup chopped pecans
6 tablespoons butter
½ cup Home Made Granola (optional; see recipe for granola in archives)

Preheat oven to 400 degrees

With a fork; mix in a medium size bowl the brown sugar, flour, rolled oats, cinnamon, pecans and 2 tablespoons butter till crumbly.

Spray with cooking oil a 9×9 casserole dish and pour half of the crumb mixture into the dish; drop the remaining 4 tablespoons of butter over the crumbs.

Wash and peel peaches; slice and layer on top of the crumb mixture; cover with remaining crumb mixture and granola.

Bake for 30 minutes; remove and garnish the top with the fresh peach slices; return to oven for an additional five minutes. Remove and let cool for 8-10 minutes; serve warm with vanilla ice-cream or fresh whipped cream and a sprig of fresh mint.

ENJOY!

Note: Apples and Pears work well with this recipe also.

Fall Dessert Idea…Sam’s Club demo.. Read More »

Strawberry Shortbread Ice-Box Cake

by The Gourmet Farm Girl

This recipe is an original design for one of my Ice-Box Cakes. It is a wonderful dessert on a warm Summer’s evening, it is cold and refreshing and not to mention very yummy…make one up ahead and at the end of the day sit back on the porch and ENJOY!

You will need:

1 Qt. quality vanilla ice-cream
1 8 oz. container whipped cream
2 cups fresh strawberries
1/2 cup sugar
1 package of shortbread cookies
1/2 stick Butter (melted)
1/2 cup chopped walnuts
6-8 Nilla wafers for garnish
4-5 fresh strawberries for garnish

Step one: Place shortbread cookies in large bowl of a food processor adding the melted butter till blended

Press the crumbs into the bottom and sides of a 9-10 inch spring form pan to form a crust

Place in freezer to set up

Step Two: In a medium size sauce pan add the strawberries and sugar; simmer over low heat till the sugar is melted and the berries are semi-soft; take off heat and set aside to cool

Step three: Fudge Sauce

by the Gourmet Farm Girl

1 stick butter

1 12 oz can evaporated milk

1 cup chocolate chips

2 cups powder sugar

Melt all the above together in a medium size sauce pan over medium heat, whisk at first to blend then stir with a wooden spoon continually till smooth and thick; 8-10 minutes or till the sauce sticks and coats the spoon. Set aside to cool or pour into a container and refrigerate till cool. Reserve a half cup to use as a drizzle over the sliced cake; may need to microwave for a few seconds to thin out for drizzle

Step four: Remove the spring form pan with crust from freezer and gently place in scoops the vanilla ice-cream on top of the crust followed by a layer of the chopped walnuts; pour the cooled strawberry sauce over the top then the fudge sauce; place back into the freezer to set up, 2-3 hours

Final Step: Remove cake from freezer and spread the whip cream over the top and refreeze for at least 1 more hour; will freeze and keep up to 1 week.

Before serving: remove from spring form pan and garnish with sliced fresh strawberries and wafers

Cool Summer Time Dessert… Read More »

Baked Hashbrowns with Cheesy Eggs and Veggies

The Gourmet Farm Girl

10 – 12 eggs (depending on the size of your ramekin)

3-4 tablespoons milk

4 tablespoons butter
1- 20 oz. package fresh hash brown potatoes
2 cups shredded mild cheddar cheese blend
2-3 green onions chopped
2 cups chopped fresh spinach

I used four 4 1/2 inch ramekins

Preheat oven to 400 degrees

Spray ramekin with cooking oil and press the hash browns into the dish to form a crust; leaving it hollow in the middle. Place 1 tablespoon butter in the middle of each shell. Place ramekins on a heavy cooking sheet and bake for 25-30 minutes till the hash browns get brown and semi-crunchy. (The edges will get dark)

In a medium size mixing bowl beat eggs and milk; stir in cheese blend, onions and spinach.

Remove ramekins from oven and pour the egg mixture into each baked crust; return to oven and bake for an additional 30-35 minutes till eggs are cooked.

Time saver; place the ramekins in the microwave and cook for 2-3 minutes till eggs are cooked through.

Top with additional cheese, crumbled bacon, sour cream or salsa.

Can substitute other vegetables or a different cheese blend to your liking.

Very good with bacon or ham added

Serves 4

ENJOY!

Week-end Breakfast… Read More »

Impress your family or house guests this holiday season with this delicious and easy breakfast using frozen puff pastry.

This recipe makes two servings at a time; you will need to repeat for additional servings.

Serve with a fresh cut fruit salad.

Puffed Pasteries with Poached Eggs and Smoked Salmon

By The Gourmet Farm Girl

2 fresh eggs poached (fried or scrambled will work also)

2 frozen puffed pastries (baked according to package directions)

2-4 ounces smoked salmon (bacon bits or ham will work also)

4-5 tablespoons shredded cheddar cheese (or melted cheese)

2-3 teaspoons capers

Remove baked pastries from the oven and remove the top (lid) place some of the cheese in the hot pastry shell to melt. Poach eggs; when done place the poached egg into the pastry on top of the melted cheese. Top with additional cheese and slices of smoked salmon; garnish with capers.
Top each pastry with the lid

Serve immediately

ENJOY!

Note: to poach an egg; simple bring several cups of water to a low boil; add 1 teaspoon vinegar. Slowly pour the eggs into the hot water and let cook for 3-3 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Remove any of the white membrane from the edges. Salt and pepper lightly.

Holiday Breakfast… Read More »