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 »

Stuffed Shells with Meat and Spinach over Homemade Tomato Sauce and Melted Mozzarella

By The Gourmet Farm Girl

12 Barilla Jumbo Shells (or your favorite brand)
1/2 lb Italian sausage
1/4 lb ground beef
1-2 tablespoons extra virgin olive oil
1 cup spinach leaves
5-6 scallions (chopped)
2 cloves garlic (minced)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Italian seasoning
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
1 egg beaten
1/2 cup fresh grated Parmesan cheese
8 ounces fresh Mozzarella cheese (sliced)

Tomato Sauce

1 quart cooked tomatoes ( I used my canned tomatoes form last years garden)
or 1 qt stewed tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons dried parsley
1 teaspoon granulated garlic
Splash of Cabernet to taste (optional)

In a deep skillet add all the above and bring to boil; cover with a tilted lid; reduce heat and simmer for 45-50 minutes while preparing meat and shells; stir often.

Preheat oven to 350 degrees

In a large pot of salted water boil shells according to package directions; drain, reserving some of the pasta water; set aside

In a large skillet over medium heat brown the sausage and ground beef 5-6 minutes; drain any grease.

Add the olive oil, scallions, garlic, salt, pepper and seasonings with 1-2 tablespoons of the reserved pasta water; reduce heat and cook for 12-15 minutes stirring occasionally.

Lower heat to simmer and stir in grated Parmesan cheese and egg; remove from heat and let cool

Place several spinach leaves inside each shell then stuff with meat mixture. Pour sauce into a greased 9×9 inch glass casserole; position shells on top of sauce; lay the sliced mozzarella cheese on top of each stuffed shell. Cover with aluminum foil and bake for 40-45 minutes; remove foil and bake for an additional 2-3 minutes till cheese is completely melted.

Serves 4

ENJOY!

Italian Dinner… Read More »

Stuffed Chicken Breasts with Prosciutto, Spinach and Cheese

By The Gourmet Farm Girl

2 Boneless Chicken Breasts with skin removed
4 slices Prosciutto
5-6 large fresh spinach leaves
1 14.5 oz can chicken broth
1/2 cup shredded mozzarella cheese
1 teaspoon fresh thyme
3-4 Garlic Cloves sliced
2 small sprigs of fresh rosemary
4-5 leaves of basil chopped

Preheat oven to 400 degrees

Fillet chicken breast open; place in a plastic bag and pound out with a meat tenderizer on both sides

Lay out chicken breasts, salt and pepper, lay 2 slices of prosciutto on top of each breast; top with 3-4 spinach leaves; 1/4 cup cheese and the thyme leaves; Gently roll the breasts and tie with kitchen string or use tooth picks to secure

Place in a glass 9×12 baking dish; pour chicken broth over the breasts; Drizzle with extra virgin olive oil

Place the rosemary sprigs and garlic cloves in the broth and sprinkle the chopped basil over the chicken

and some into the broth

Bake at 400 degrees for 45-50 minutes till done
Let rest in baking dish for 5 minutes

Cut strings or remove tooth picks and slice each breast; pour gravy over to serve

Double this recipe if feeding more than two people and if using dried herbs cut in half

Parsley Gravy

1 14 oz can (reduced sodium) chicken broth
2-3 Tablespoons flour
2-3 Tablespoons butter
1 Tablespoon Fresh or Dried Parsley
Salt and pepper to taste

Melt butter in a heavy skillet over medium heat; add flour to form roux; pour broth in skillet and stir with a whisk or large spoon till thick and smooth; stir in parsley

ENJOY!

The Flavors of Fresh Herbs… Read More »

Iron Skillet Potato’s with Fried Leeks and Onions

By The Gourmet Farm Girl

5-6 baked potatoes sliced
1 fresh leek sliced thin
½ red onions sliced thin
4-5 tablespoons butter
Salt and pepper to taste

Slice the leeks and onions; set aside

In a medium size iron skillet melt the butter over medium to high heat; add the sliced potatoes in layers, salt and pepper and fry for 15-20 minutes till golden brown.

While potatoes are frying; in a small skillet coated with olive oil, cook the leeks and onions till tender and slightly brown; 7-10 minutes; remove from heat and set aside

Remove iron skillet from heat and place a heavy plate over the skillet; using heavy oven mitts flip skillet over and allow the potatoes to rest onto the plate; top with the fried leeks and onions

Serves 4-5

ENJOY!

Have leftover pototoes? Read More »

Traditional Holiday Stuffing

By The Gourmet Farm Girl

10-12 cups dried bread (cubed)

1 cup celery plus celery leaves chopped
¼ cup chopped fresh parsley leaves
½ cup onion chopped
1 teaspoon dried sage (more if desired)
1 stick butter
2 cups chicken broth
Salt and pepper to taste

Preheat oven to 350 degrees

Spray a 9 x 12 inch baking dish with cooking oil; set aside; cut or tear the dried bread into bit size pieces and place in a large mixing bowl; set aside

In a medium size sauté pan over medium to medium high heat melt the butter; sauté the onions and celery till tender; 8-10 minutes, stir in the parsley and sage; pour the mixture over the bread and gently fold in; pour the chicken broth over the bread and continue to fold till bread is completely moist. Salt and pepper

Note: you may need to add more or less broth

Spoon the mixture into the baking dish; bake for 50-60 minutes till golden brown.

ENJOY!

Family Favorite… 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 »