Recipes

Sweet Corn, Peppers and Black Bean Salad

Getting Started

What You’ll Need

  • 1 dozen ears fresh picked sweet corn
  • 2 teaspoons cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 2 teaspoons Tajin Seasoning
  • 1 sweet banana pepper
  • 2 red hot peppers
  • 1 jalapeno pepper
  • 1 sweet banana pepper
  • 2 red hot peppers
  • 1 jalapeno pepper
  • 1 15 oz. can black beans
  • 3 tablespoons fresh cilantro chopped

Method

1

Bring a large stock pot of water to boil; add corn and cook for 8-10 minutes; drain and cool corn under cold water. When corn is cool enough to handle cut the kernels off the cobs and place in a large mixing bowl.

2

Whisk together the oil, vinegar, cumin, salt, pepper and Tajin seasoning; set aside

3

Chop the peppers into small pieces; add to the corn along with the can of beans.

4

Gently stir in the oil mixture and refrigerate for 1-2 hours
Top with fresh cilantro before serving


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Potato Skins with Cheesy Crusts

 

Getting Started

To Start

  • Preheat Oven to 400 degrees

What You’ll Need

  • 2-4 large Russet or Idaho potatoes (remember 1 potato makes two filled skins)
  • 2 T Butter
  • 1 garlic clove minced real fine or ¼ t garlic powder (adjust to taste)
  • ½ cup cream or milk (warmed)
  • 2 T chopped chives
  • ¼ cup bacon bits (real fried bacon bits work the best)
  • 1/4 cup finely shredded cheddar cheese
  • 1-2 T fresh or dried parsley
  • 1 package Won Ton Wraps

Method

1

Bake the potatoes (uncovered) till soft- 60-70 minutes in a 400 degree oven
(Or use leftover bake potatoes)

2

When cool enough to handle; Slice in half and scoop out the centers (warm potatoes scoop easier than cold)
Smash the potatoes with a fork; add the butter, milk or cream and garlic; blend on medium to high speed with an electric mixer till smooth.

3

Stir in chives and bacon bits; fill skins with the potato mixture.

4

Spray 2 Won Ton wraps on one side with cooking oil; place each wrap oil side down over the potato like a pie crust; gently press to seal the edges; repeat with the remaining potatoes.

5

Lightly spray the top with cooking spray and sprinkle with salt; slit tops to vent

6

Bake at 400 degrees for 12-15 minutes or till light brown on top; remove from oven and top with the cheese
Return to oven and broil for 1-2 minutes till the cheese melts
Top with sour cream and fresh chopped parsley


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Chive Salad Dressing

 

Getting Started

What You’ll Need

  • 5-6 baked potatoes sliced (great leftover idea)
  • Or if starting from scratch, microwave or boil the potatoes till just tender
  • 1 fresh leek (sliced thin)
  • ½ red onion (sliced thin)
  • 3-4 tablespoons butter
  • 3-4 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Method

1

Prepare the potatoes, slice and set aside. 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.

2

While potatoes are frying; pan roast in a separate skillet the leeks and onions in the olive oil till tender and slightly charred; 7-10 minutes; remove from heat and set aside

3

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.

4

Serve immediately


Iron Skillet Potato’s with Fried Leeks and Onions Read More »

Swiss Chard with Ham and Beans

Ingredients

What You’ll Need

  • 2 stalks celery plus some light green leaves (chopped)
  • 3 green onions (chopped)
  • 3-4 cloves garlic (minced)
  • 4 tablespoons extra virgin olive oil
  • 1 1/2 quarts low sodium chicken broth
  • 2 bay leaves
  • 1 Tablespoon dried parsley
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon dried thyme
  • 1 medium size bunch of Rainbow Swiss Chard
  • (chop stems and leaves)
  • 1 15 .5 oz. can Cannellini beans
  • 2 cups cooked smoked ham (chopped)

Method

1

1 15 .5 oz. can Cannellini beans

2

2 cups cooked smoked ham (chopped)

3

In a large stock pot heat the oil and saute the celery, green onions and garlic for 1-2 minutes till fragrant. Add the chicken broth, seasonings and stems of the Swiss Chard; cook over medium heat for 10-12 minutes with lid tilted.

4

Add the Swiss Chard leaves, beans and ham; reduce heat to simmer; tilt the lid and cook for an additional 25-30 minutes; stir occasionally.

5

Serve with crunchy bread for dipping.
Grated Parmesan cheese works well as a garnish.


Swiss Chard with Ham and Beans Read More »

Boneless Pork Loin with Spice and Herb Glaze

Getting Started

To Start

  • Preheat oven to 325 degrees

What You’ll Need

  • 4-5 pound boneless pork loin
  • 5 tablespoons sea or kosher salt
  • 5 tablespoons brown sugar
  • 2 tablespoons granulated garlic
  • 1 tablespoon cracked black pepper
  • 3 tablespoons minced sweet onion
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 3-4 sprigs fresh thyme (pulled from stem)
  • 1 small batch flat leaf parsley (chopped)
  • 1 stem rosemary leaves
  • 2 cups cold water
  • 3 tablespoons canola oil

Method

1

Score the fat on the loin; mix the above ingredients together and pour/rub over meat; place meat in a large Ziploc bag; place bag in a large bowl and brine for 3-8 hours in the refrigerator

2

Remove loin form brine (discard brine) place scored side up in a 9 x 12 glass baking dish; pour 2 cups hot water in bottom of dish; bake for 45 minutes

3

Glaze Recipe

4

Mix together the following ingredients and pour over loin

5

1/4 cup light brown sugar (packed)

6

1/8 cup pure honey

7

1/2 lemon squeezed

8

2 tablespoons water

9

1 tablespoon smoked paprika

10

2 tablespoons fresh chives chopped

11

Bake pork loin for an additional 45 minutes or until the internal temperature reaches 160 degrees
Let rest for 10-12

12

Board Dressing

13

While meat rests; whisk together:

14

6 tablespoons extra virgin olive oil
3 tablespoons fresh flat leaf parsley (chopped)

15

1 teaspoons dried thyme
pinch of lemon zest
pinch of salt
pinch of pepper

16

Pour dressing onto a clean cutting board and place the pork loin on top; slice meat allowing the dressing to coat the meat; serve immediately


Boneless Pork Loin with Spice and Herb Glaze Read More »

Chive Salad Dressing

Getting Started

To Start

  • Preheat oven to 400

What You’ll Need

  • 1 ½ cups all purpose flour
  • ¼ t salt
  • 1/8 teaspoon baking powder
  • 8 Tablespoons cold unsalted butter cut into small pieces
  • 2 Tablespoons cold vegetable shortening
  • 2-4 Tablespoons Ice water

Method

1

In the large bowl of a food processor add the flour, salt and baking powder; pulse for 10 seconds to sift,
Add the cold butter and shortening and with quick pulses mix the dough till it resembles coarse corn meal and there are no pieces of butter larger than a pea

2

Add some of the cold water and pulse 5-6 times till the dough begins to hold together, add more if needed. The dough should hold together when a small amount is pressed together between your finger tips.

3

Note:
Do not allow the dough to form a ball in the bowl; do not over process or the dough will be tough
Turn the dough out onto a lightly floured surface; shape into a ball then flatten into a disk shape; wrap in plastic and refrigerate for 1 hour before using

4

When ready to bake, cover the pie crust with a sheet of foil to prevent the edges form burning. Bake for 12-15 minutes or till golden brown.


Flakey Pie Crust Read More »

Mom’s Strawberry Pie

Getting Started

What You’ll Need

  • ¾ cup sugar
  • 2 Tablespoons corn starch
  • 1 1/2 cups water
  • 1- 3 oz. box (regular) strawberry jello
  • 1 – 1 ½ quart fresh strawberries (depends on the size of the berries)
  • 1 pre-baked pie shell

Method

1

Combine the sugar, cornstarch and water in a medium size sauce pan and cook over medium to medium high heat till thick; stirring often. (I use a wire whisk to start with then a large wooden spoon)
Remove from heat and stir in the jello; set aside to cool, stirring occasionally to prevent a film from forming.

2

Clean and slice the strawberries; when the sauce is cool add the strawberries and pour into a cooled baked pie shell. Cover with wax paper and refrigerate till set; 4-5 hours or overnight

3

Don’t forget the Whipped Cream


Mom’s Strawberry Pie Read More »

Spicy Linguine with Swiss Chard and Mint Pesto

Ingredients

What You’ll Need

  • 9 large cloves garlic (roasted)
  • 1/2 cup toasted pine nuts (divided)
  • 4 serving amt. of Linguine noodles
  • 2 cups Swiss Chard cut into strips
  • 2 tablespoons olive oil2 green onions (chopped)
  • 1 14.5 oz can diced tomatoes (drained)
  • 2 Tablespoons Mint Pesto (recipe below)
  • ½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
  • 5-6 tablespoons grated Parmesan Cheese (for garnish)
  • For Mint Pesto
  • 6 cloves of roasted garlic
  • ¼ cup toasted pine nuts
  • 1 ½ cups fresh mint leaves
  • ¾ cup fresh flat leaf parsley leaves
  • ½ teaspoon coarse salt
  • ½ teaspoon cracked black pepper
  • ¼ cup grated Parmesan
  • ¼ cup extra-virgin olive oil

Method

1

Roast garlic by cutting in half; drizzle with olive oil and wrap in aluminum foil. Bake at 325 degrees for 40-45 minutes till soft and fragrant. Remove from oven; set aside and allow to cool.

2

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

3

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.

4

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

For Mint Pesto

5

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

6

In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes. Add the tomatoes, smash the remaining roasted garlic cloves and stir into the sauce Simmer for 3-4 minutes till hot. Add the cooked pasta and Swiss Chard, stir in 2-3 Tablespoons pesto and the pepper flakes.

7

oss to coat (Add some pasta water if a thinner sauce is desired) pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.


Spicy Linguine with Swiss Chard and Mint Pesto Read More »

Non- Bake Granola Cookies with Honey, Chocolate and Peanut Butter

Getting Started

What You’ll Need

  • 6 cups Great Grains Cereal with Pecans
  • 1 cup natural peanut butter (creamy or with nuts)
  • 1 cup pure honey
  • 1 cup dark chocolate chips or milk chocolate (optional)

Method

1

Spray with cooking oil a 9×12 glass baking dish

2

n a large skillet warm the honey and peanut butter over low heat; stirring gently till incorporated.
Remove from heat and stir in the cereal till coated; add the chocolate chips and stir gently till mixed.
Pour into the baking dish and refrigerate for several hours or overnight before cutting.


Non- Bake Granola Cookies with Honey, Chocolate and Peanut Butter Read More »

Peach Crumble with Cherry Reduction

 

Getting Started

To Start

  • Preheat oven to 400 degrees

What You’ll Need

  • 1 1/2 cups of The Gourmet Farm Girl Cherry Balsamic
  • (reduced)
  • ½ cup brown sugar
  • ¼ cup all purpose flour
  • ½ cup rolled oats
  • 1 teaspoon cinnamon
  • ½ cup chopped pecans
  • 6 tablespoons butter (divided)
  • 7-8 fresh medium size peaches sliced
  • (reserving 5-6 slices for garnish)
  • ½ cup granola cereal

Method

1

Simmer the balsamic in a sauce pan for 30-40 minutes; stirring often. Cook until it coats a spoon. Remove from heat and cool to room temperature; set aside. (Do not overheat)

2

Using a fork, mix in a medium size bowl the brown sugar, flour, rolled oats, cinnamon, pecans and 3 tablespoons butter till crumbly.

3

Spray a 9×9 glass casserole with cooking oil; pour half of the crumb mixture into the dish; drop the remaining 3 tablespoons of butter over the crumbs

4

Wash and peel peaches; slice and layer on top of the crumb mixture; cover with remaining crumbs and granola. Bake for 30-40 minutes; remove and garnish with fresh peach slices; return to oven for an additional five minutes. Remove and cool for 8-10 minutes; drizzle some of the Cherry reduction over the top before serving. Serve warm with vanilla ice-cream or fresh whipped cream and a sprig of fresh mint.


Note: Apples and Pears work well with this recipe.
Balsamic reduction also works well over grilled meats.

Peach Crumble with Cherry Reduction Read More »