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Thursday, October 20, 2016

Game Day Appetizer Idea...


Easy Cheesy Nachos
By The Gourmet Farm Girl
Preheat oven to 400 degrees

Drizzle of  The Gourmet Farm Girl Lime Infused Extra Virgin Olive Oil
(or vegetable spray)
20-30 nacho chips
1 -32 oz. jar of any flavor of The Gourmet Farm Girl Chili
1 cup shredded Mexican Blend Cheese- plus more for garnish
1/2 cup sliced cherry tomatoes
2 green onions chopped
1 small bunch of fresh cilantro for garnish - sour cream for dipping

Spray or rub the oil on a baking stone or heavy baking sheet and heat for 2-3 minutes in the oven. Remove and spread out the nachos over the bottom. Spoon some of the chili on top of each nacho.

*cooked meat of your choice can be added to the chili before this step. Try sausage, ground beef, chuck, chicken, turkey or chorizo sausage cooked in the lime infused oil.

Top with the cheese and onions; return to the oven for 6-8 minutes till the cheese is
melted and everything is hot.

 Remove and top with the tomatoes and extra cheese of your choice return to the oven under the broiler for 1 minute

 Garnish with the pieces of fresh cilantro and serve with sour cream
*a small drizzle of the lime oil can be a garnish also


Monday, October 17, 2016

Gentle Breezes...

I love the late day sun, especially on a
beautiful fall day...

With the warm temperatures the fresh air and sunlight coming into the house is peaceful and comforting...

Enjoy you day!

The Gourmet Farm Girl

Thursday, October 13, 2016

Squash Season

Spaghetti Squash with Tomatoes Fresh Herbs and Roasted Garlic over Grilled Chicken
By The Gourmet Farm Girl

1 medium size Spaghetti Squash
1 head of garlic roasted
4 Boneless Skinless Chicken Breast
1 teaspoon of The Gourmet Farm Girl House Blend
Small batch of fresh chives, basil and flat leaf parsley chopped
2 small ripe tomatoes (seeds removed) chopped
1 teaspoon of The Gourmet Farm Girl House Blend
Shredded or grated  parmesan cheese  
few grinds of fresh ground pepper

Preheat oven to 375 degrees

Cut squash in half and remove seeds; place halves in a 9 x12 baking dish and add 2 cups water; cover with foil and bake squash 45-50 minutes till soft

Cut ends off of the head of garlic; remove the outer layer of skins; drizze with olive oil and bake wrapped in foil for 25-20 minutes in the same oven as the squash  

Preheat grill to 400 degrees

Sprinkle House Seasoning over the chicken breasts; drizzle with olive oil and place on hot grill

While chicken is cooking; drizzle some olive oil in a medium size saute pan; over medium heat add the roasted garlic by gently squeeing out the cloves; shred the squash with a fork to create spaghetti like strings. Add to the skillet; stir in the herbs and tomatoes. reduce heat to simmer

When chicken is cooked; remove and let rest for 3-5 minutes; cut the chicken into thin slices and place the squash over the top or on the side. Sprinkle with cracked pepper and parmesan cheeese.
Serves 4


Tuesday, October 11, 2016

Warm Up to This Casserole...

Curry Baked Zucchini, Tomatoes with Cheese and
 Crunchy Crumb Topping
By The Gourmet Farm Girl

1 ½ cups Panko bread crumbs + 1 tablespoon butter
2 tablespoons butter
5-6 green onions (chopped)
3 cloves garlic, (chopped)
2 medium size zucchini sliced into half moons, ½ inch thick
3 small yellow squash sliced into half moons, ½ inch thick
4 medium size tomatoes cut into wedges
1 tablespoon fresh thyme chopped
Salt and pepper to taste
1 cup half-n-half
2 eggs (beaten)
½ tablespoon brown sugar
1 teaspoon Garam Masala
½ cup grated sharp white Cheddar
¼ cup grated Parmesan cheese

Preheat oven to 375 degrees

Butter a 9x9 inch casserole dish; set aside

In a small mixing bowl melt one tablespoon butter add the Panko crumbs; toss and set aside

In a medium size skillet over medium to medium high heat, melt 2 tablespoons butter and sauté onions and garlic for several minutes; till translucent. Add zucchini, squash and tomatoes; cook for 5-7 minutes till semi-soft; add thyme; remove from heat and add mixture to the casserole dish. Season with salt and pepper.

While squash is cooking; mix in a medium size bowl the half-n-half, beaten eggs, sugar and seasoning.
Pour mixture over the casserole; top with the cheeses and bread crumbs.

Bake for 35-45 minutes till bubbly and bread crumbs are golden brown

Serves 6-8


Friday, September 16, 2016

The Canning Process 100 years ago...

The Conservo
Made in the early 1900's by The Swartzbaugh Mfg. Co.
Toledo, Ohio

 This piece has been a treasure of mine for many years...

The Conservo was a innovative idea which saved time for many homemakers a century ago, my research tells me it cost about $12.00.

If any one has more info on this vintage piece please pass it along...

The Gourmet Farm Girl  

Tuesday, September 6, 2016

Holiday Fest is Here Again...

Come out and see The Gourmet Farm Girl this weekend at the Columbus Dispatch Home Show and Holiday Fest.
Booth number 1016

We'll be sampling soups and chili all day!

Start's Friday at 10am - 9pm
Saturday from 10am- 6pm
Sunday from 10am - 6pm

Monday, August 29, 2016

Simple Supper with Garden Goodies...

BBQ Stuffed Chicken Breasts with Grilled Zucchini and Cherry Tomatoes
By The Gourmet Farm Girl

4 boneless skinless chicken breasts
1 medium size zucchini sliced thick
2 tablespoons of The Gourmet Farm Girl BBQ Rub
Extra virgin olive oil
1 cup spinach leaves
4 thin slices of provolone cheese
1 small red onion sliced thin
3-4 tablespoons water
1 cup cherry tomatoes (sliced in half)

Preheat oven to 375 degrees
Preheat grill to 425 degrees

Spray a 9x12 glass baking dish with oil

Place chicken breasts (2 at a time) in a plastic zip bag and pound out with a meat tenderizer till thin.
Repeat with the other two; sprinkle some of the BBQ Rub on each side of the breasts; set aside

Cut zucchini into thick slices (about 1/2 inch) sprinkle with remaining BBQ rub and drizzle with oil; set aside

Lay on top of each breast a few spinach leaves, slice of cheese and a slice of onion.  Gently roll and place seam side down in a baking dish (or tie with kitchen twine) add the water to the dish and bake uncovered for 25-30 minutes.

Place the zucchini on the grill (oiled side down) 15 minutes before the chicken comes out of the oven.
Place the grilled zucchini on a plate and top with the tomatoes. Cover with foil and allow the heat of the zucchini to soften the tomatoes; 5-6 minutes

Remove chicken from oven and cover with foil; allow to rest for 5-6 minutes. Slice and serve with zucchini and tomatoes.

Serves 4

Wednesday, August 24, 2016

New Location

New Location for The Gourmet Farm Girl Soups and Chili
115 Clay Street
Bowling Green, Ohio 43402

Monday, August 15, 2016

Have lots of Zucchini?

If you have a lot of Zucchini, here is a recipe my mother had. Keep in mind (if you’re not canning) you can make this and store in the refrigerator for up to a week, just cut the recipe in half (or make the whole recipe and give some away) it is very yummy on hot dogs, brats and burgers or anything you would add some relish to...ENJOY!

Zucchini Relish
By The Gourmet Farm Girl

10 cups shredded zucchini (I use green and yellow)
4 cups chopped onions
5 T salt (I use kosher)
2 green peppers chopped
2 ¼ cups vinegar
5 cups sugar
1 t nutmeg
1 t dry mustard
½ t turmeric
3 t celery seed
1 t cracked black pepper
2 t red pepper flakes (optional) or add to half of mix
2 t cornstarch

Step One:

In the large bowl of a food processor shred the zucchini and chop the onions; place in a large bowl mix in the salt and let sit for 6-8 hours.
 Mix up the night before or in the morning slid into the fridge and finish later.

Step Two:

Pour mix into a large colander, drain and rinse in cold water; return to bowl, add the green peppers and set aside

Step Three:

In a medium size sauce pan over medium heat dissolve the vinegar and sugar; add the spices and remaining ingredients, simmer for 40-45 minutes, pour hot syrup over the zucchini and stir well.

Step Four:

Fill jars and process according to your canner directions for relish.
Makes 16-17 pint size jars

If not canning; place into plastic containers or jars (it looks pretty in glass jars) and store in the refrigerator.

If making the full recipe; I'm sure your neighbors would be impressed with a pretty jar of homemade relish!

Tuesday, August 2, 2016

The Gourmet Farm Girl

Summer Sweet Corn...

Roasted Sweet Corn Soup
By The Gourmet Farm Girl
4 ears of fresh sweet corn
4 tablespoons butter
2-3 tablespoons extra virgin olive oil
3 garlic cloves minced
3 green onions chopped
1 cup chopped celery (and some of the green leaves)
1 1/2  quarts chicken stock
1 cup 1/2 and 1/2 (or heavy cream)
1 tablespoon butter
2 tablespoons corn starch
4 tablespoons cold water
hot pepper flakes for garnish (optional)
fresh cilantro for garnish
Heat your grill to 425 degrees or have your coals ready
Husk the corn and rub each ear with a tablespoon of butter. Place on a hot grill for 3-4 minutes till just charred a little; remove and allow to cool  
In a medium size stock pot heat the oil over medium high heat, add the garlic, onions and celery sauté till just tender 2-3 minutes.  
Add the chicken stock, reduce heat to simmer and cover with a tilted lid.
Cut the kernels of corn from the cobs and set aside. Place the cobs into the hot soup and continue to simmer for about 12-15 minutes. (this will add additional flavor)
Remove the cobs and add to the compost. Add the kernels of corn to the soup and continue to simmer over low heat for an additional 12-15 minutes till the kernels are tender.
Add the 1/2 and 1/2 or cream additional tablespoon of butter and continue to simmer for an additional 5 minutes. Turn off the heat.
Whisk together the cornstarch with the cold water and slowly stir into the soup to thicken.
Serve with a sprinkle of hot peppers on top along with fresh cilantro leaves.
Or you can stir in the hot pepper flakes if desired.
Serve with some crusty bread too!

Monday, July 25, 2016

Sumer Salad Idea...

Sweet Corn, Peppers and Black Bean Salad
By The Gourmet Farm Girl

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

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.

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

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

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

Serves 6-8


Wednesday, July 20, 2016

Nothing Like a Warm Muffin

Blackberry and Lemon Muffins
with Honey Drizzle
By The Gourmet Farm Girl
1/2 cup half and half
1/4 cup of The Gourmet Farm Girl Lemon Extra Virgin Olive Oil
1 egg
1 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 pint fresh blackberries
Preheat oven to 400 Degrees
Line a muffin tin with cupcake papers.
Whisk the milk, oil and egg together and set aside. Sift together the flour, baking powder and salt.  
Add the wet mixture to the dry and stir until moistened. Fold in the berries. the batter should be slightly lumpy.
 Fill each muffin cup about 2/3 full and bake for 20-25 minutes.
Remove from oven and drizzle some pure Ohio honey over the top of each muffin. Allow to sit for about 3-4 minutes; remove muffins to a wire rack to finish cooling.  
Yields 1 dozen 

Tuesday, July 12, 2016

Delaware Farmer's Market Recipe...

Vegetable and Zucchini Salad with Beans
By The Gourmet Farm Girl
1 small yellow zucchini
1 small green zucchini
1/2 green pepper
1/2 red pepper
1 habanero pepper
6 mediums radishes
1 medium red or white onion
1/3 cup fresh parsley
1 small can sliced black olives
1 16 ounce can Cannellini beans
1 15.5 can Kidney Beans
1/3 cup of The Gourmet Farm Girl Golden Balsamic
1/4 cup of The Gourmet Farm Girl Mission Extra Virgin Olive Oil
1/4 cup of The Gourmet Farm Girl Lemon Infused Extra Virgin Olive Oil
1 Tablespoon of The Gourmet Farm Girl Pork Seasoning Blend
 Cut all of the vegetables into bite size pieces and place in a large mixing bowl, chop the parsley and add to the vegetable mixture. Drain and rinse the beans and add to the mixture.
Whisk together the balsamic vinegar, oils and seasoning. (the pork seasoning is a sweet rosemary, thyme and peppery flavored seasoning) pour the dressing over the mixture and gently fold in.    
Refrigerate for several hours before serving.
Yields 8-10 servings

Tuesday, June 28, 2016

Farmers Market Salad Idea...

Visit your local farmers market and purchase the following ingredients for this delicious summer salad. Varieties of fruit balsamic can be found at most local supermarkets or specialty food stores. 

Blackberry Vinaigrette Salad
By The Gourmet Farm Girl

For the Dressing
1/2 cup extra virgin olive oil
1/2 cup vegetable or canola oil
1/4 cup Blackberry Balsamic vinegar (or regular balsamic)
2 Tablespoons honey or brown sugar (more if desired)
Or a sugar substitute such as Splenda 
Pinch of sea salt and cracked black pepper

Assortment of fresh greens
1 small zucchini (sliced or chopped)
1 small red onion (sliced)
1 8 oz. package blue cheese
Feta or Goat cheese works well in this recipe also
1 small package fresh blackberries

Whisk the dressing ingredients together in a small bowl and set aside.

Assemble the number of plates needed with the fresh greens; whisk the dressing again and drizzle over the salad. Top with the  zucchini, red onion slices, blue cheese crumbles and a few fresh blackberries.  

Store leftover dressing in a pint jar in the refrigerator for up to two weeks. Warm to room temperature and whisk again or shake before serving.   


Monday, June 20, 2016

Tuesday, June 7, 2016

Summer Appetizer Idea...

Chicken, Bacon and Water Chestnut Spinach Bites
By The Gourmet Farm Girl

2 large boneless skinless chicken breasts
2 cups papaya juice
1 teaspoon granulated garlic
salt and pepper to taste
6-7 slices of peppered bacon
1- 5oz can water chestnuts (sliced)
1 bag of large spinach leaves
Hot sauce
Party picks or toothpicks

Place the chicken in a zip seal bag with the papaya juice. Place the bag in a bowl and marinate in the refrigerator for 3-6 hours.

Sprinkle the garlic and salt and pepper on both sides of the chicken breasts and grill at 400 degrees for 5-6 minutes on one side and 1-2 minutes on the other; remove from heat and cover with foil.

Fry the bacon till almost crisp; remove and drain on paper towels.

When ready to assemble: cut the chicken and bacon into bite size pieces. Stack 2-3 spinach leaves on top of each other and place one water chestnut, a piece of bacon  and a piece of chicken in the middle; skewer onto a party pick; repeat.   

Before serving drizzle the hot sauce over each bite or set the sauce to the side and allow each guest to add their own.

Serves 15-20

Friday, June 3, 2016

It's Outdoor Party Season...

All 4 flavors of The Gourmet Farm Girl chili is available in the Natural Food section at Kroger's.
(select stores in the main grocery isle)
There are 67 locations throughout Ohio up to Lambertville Michigan down to
Wheeling and Moundsville West Virginia.

(see location map on website)

 *Remember  they make a great Coney Dog sauce and cheese burger topping for summer picnic's or use as a dip with Nachos

Additional recipe ideas available on my website at

Tuesday, May 31, 2016

Friday, May 20, 2016

It's Peony Flower Season...

The Peony Flower

My grandmother had a picket fence built many years ago. I remember as a young girl growing up on the farm the beautiful Peony bushes that grew along side of these pickets. The fence always seemed to be in need of some new white paint. I also recall my attempts to paint this stretch of fence every summer. Note... I said attempt; I never seemed to get the job completed before fall set in. Never-the-less the beautiful Peony's would always bring a smile to my face and brighten my day. Not to mention the wonderful aroma they would send out to whom ever walked by or when I attempted to paint the pickets.


When the fence was torn down in later years, I removed some of the Peony bulbs and transplanted them to my home. They grew beautifully and when I moved several times later throughout my life I continued to transplant some of the bulbs. I still have some of these beauties and the memories.

ENJOY Your Day...
The Gourmet Farm Girl

Thursday, May 12, 2016

Just a Spring Chicken...

I couldn't think of what else to call this can taste the fresh goodies from the spring garden 
Spring Chicken
By The Gourmet Farm Girl
4-6 Boneless skinless chicken thighs
2-3 tablespoons extra virgin olive oil
salt and pepper to taste
14.5 oz.. can of diced tomatoes
1 teaspoon fenugreek
1 teaspoon tarragon
½ teaspoon granulated garlic
3 Bay leaves
1 large russet potato sliced thin
3-4 green onions chopped
1 cup sliced mushrooms of any kind
splash of white wine (I used chardonnay)
1-2 cup fresh peas (or frozen)
4-6 cups of fresh spinach for the plates

Pre-heat oven to 350 degrees

Place the chicken thighs on a plate and drizzle with the olive oil; salt and pepper both sides.
Pan sear or grill for 3-4 minutes; remove and set aside.

Pour the diced tomatoes into a Dutch oven and place the chicken thighs on the top of the tomatoes.  Season the thighs with the fenugreek, tarragon and garlic add the bays leaves. Slice potatoes and layer on top of the meat followed by the onions and mushrooms. Add a splash of white wine, cover with the lid and bake for 45-50 minutes.

Remove from oven and add the peas, cover and allow the peas to steam cook for about 5-7 minutes.

Place about a cup or big handful of fresh spinach on each plate; place a chicken thigh on top and pour some of the broth and vegetables over the plate.

Serves 4-6
You may need some crusty bread to soak up the juice!

Tuesday, May 3, 2016

Easy Healthy Meal's

My grand-daughters mommy is a very busy gal with 3 girls under the age of 8. This is a delicious recipe she created using healthy ingredients. Just a few changes to a recipe using turkey and wild rice instead of beef and white processed rice, along with not adding additional salt can make a huge difference in your diet.

By Erica Slavey

Mini Turkey Stuffed Peppers 
6 small sweet peppers
6 green onions (chopped)
1 pound ground turkey
1- 15.5 oz. can tomato sauce (divided)
+ water
1 egg
1/2 cup milk
1/2 cup bread crumbs
1/2 tsp. dried mustard
1/2 tsp. pepper
1/2 tsp. granulated garlic
1 cup wild rice (pre-cooked)
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees

Spray with cooking oil a 9x9 inch baking dish
Cook rice according to package directions and set aside

Wash peppers and slice open, removing any seeds and ribs. Chop the green onions and set aside.
Mix together with the turkey all of the  remaining ingredients (except the cheese) use only 1/2 of the tomato sauce

Stuff each pepper with some meat mixture and top with the remaining tomato sauce mixed with enough water to cover the peppers.  
Bake covered with foil for 40 minutes; remove from oven and top with the shredded cheese. Return to the oven 10-15 minutes until melted. 
Serves 4

Wednesday, April 20, 2016

It's Grillin Time

Here's a great idea for grilling out. We all know how great chili is on a hot dog... how about a Chili Burger! 
Just top off your favorite cheese burger with a BIG spoonful of
The Gourmet Farm Girl chili!
I used Spicy Bean (hot) ~Buckeye (mild) or Farmhouse (regular) works great too...

~click on the link below to order now~   
~ click here for retail locations~
And remember all chili's are Gluten Free, Preservative Free
and Vegan

Thursday, April 14, 2016

Great with Lamb Chops...

 The Mint Pesto used in the pasta works excellent with lamb. Grill lamb chops and place around the edge of the serving plate.   
Swiss Chard is used as a green in this recipe, other greens such
 as Kale or Spinach can be used also.

Spicy Linguine with Swiss Chard
 and Mint Pesto
By The Gourmet Farm Girl
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)

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

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.  

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

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

In a food processor add 6 cloves of the roasted garlic, half of the toasted pine nuts. Pulse to chop. Add the mint and parsley leaves; pulse to chop. Add the salt, pepper and grated cheese. Pulse to blend; while machine is running slowly add the olive oil. Scrape bowl often and continue to pulse until blended.  Pesto can be stored in the refrigerator for one week.

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. 
Toss 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.   

Serves 4-6

Wednesday, April 6, 2016

Spring Casserole...

Even though it's spring...this cool weather calls for a combination of grilling and a hot comforting casserole for supper!  

Grilled Chicken over Tomatoes, Prosciutto and
Mozzarella  Cheese Casserole
By The Gourmet Farm Girl  

3 cups cooked penne pasta (or your favorite shape)
2 large boneless skinless chicken breasts
1/2 tablespoon of The Gourmet Farm Girl House Seasoning
(Note- House Blend is an Italian flavor blend)
Extra Virgin Olive oil
3 cloves garlic chopped
1 medium size green pepper (sliced thin)
1 small onion (sliced thin)
1 cup sliced portabella mushrooms
6.5 ounce jar Sun Dried Tomato Pesto
1-14.5 ounce cans diced tomatoes
3 ounces sliced Prosciutto (cut into strips)
8 ounces fresh mozzarella cheese (sliced)
1 cup tomato juice
4 tablespoons toasted pine nuts
2-3 tablespoons fresh chopped Flat Leaf Parsley

Preheat grill to 400 degrees
Preheat oven to 350 degrees

Boil pasta to al dente according to package directions. Remove from heat, drain and pour into a large mixing bowl; set aside

Season chicken breasts on both sides with seasoning (or salt and pepper) place on a plate and drizzle with extra virgin olive oil; set aside

In a large saute pan over medium high heat drizzle in 3-4 tablespoon of extra virgin olive oil, add the chopped garlic and saute for 30-40 seconds till fragrant. Add the sliced peppers, onions and mushrooms, saute for 5-7 minutes till soft. Stir in the sun dried and diced tomatoes, heat through and pour over the cooked pasta; mix together.

Spray a 9x9 glass baking dish with cooking oil and pour half of the pasta mixture into the casserole dish. Layer the Prosciutto and half of the cheese over the pasta; pour the remaining pasta over the top ; place the remaining cheese on top. Pour the cup of tomato juice around the sides of casserole dish. Cover tightly with foil and bake for 20-25 minutes.

While casserole bakes; grill chicken breasts 4-5 minutes on each side till cooked through; remove from heat and wrap in foil; allow chicken to rest for 5-6 minutes then slice into strips.

Remove casserole from oven and place the grilled chicken over the top and drizzle with extra virgin olive oil; top with toasted pine nuts and fresh parsley; serve immediately.

Serves 4-6


Wednesday, March 30, 2016

The Best Meatball's Ever...

By the Gourmet Farm Girl


Pre-heat oven to 350 degrees
Line a large baking sheet with parchment paper
1/4 pound ground veal
1/4 pound ground beef
1/4 pound Italian sausage
1 tablespoon rendered Duck fat (optional)
or a drizzle of extra virgin olive oil
3 slices white bread (crumbled)
1 cup cup milk
1 teaspoon dried mustard
1 teaspoon salt (more for finishing)
1/4 teaspoon black pepper
1 teaspoon granulated garlic
1 tablespoon Worcestershire sauce
1/2 cup finely grated parmesan cheese
1 egg
juice of 1 small onion (do this by using a citrus juicer or a fine grater right over the bowl of meat)

In a large mixing bowl combine the meats and Duck fat together with your hands; set aside
In a small bowl combine the crumbled bread and milk; set aside

Add the seasonings, cheese, egg and onion juice to the meat mixture and combine together with your hands until just blended (do not over mix) add the bread from the milk bowl along with some of the milk and continue to blend the mixture until it comes together. Add more milk if needed, your mixture should hold together but be wet.

Using an ice cream scoop, scoop out some meatball mix and with wet hands gently roll into balls and place on the baking sheet, sprinkle with just a little more salt.

Bake for 15-17 minutes until just about cooked through. Remove the meatballs and place in your red sauce to finish cooking.

If not using in a sauce, bake for about 20 minutes or until juices run clear.

Yields - 13-14 meatballs

Thursday, March 24, 2016

New opportunity awaits...

I'm very honored to be accepted into the
 Specialty Food Association.
Very exciting to be a part of and the support and opportunities this organization has to offer.  
If your not familiar with this organization click on the link below

Friday, March 18, 2016

Irish Boiled Bacon...

This is pure comfort food...great for St. Patrick's meal!

Irish Boiled Bacon with Potatoes and Cabbage
By The Gourmet Farm Girl
Preheat oven to 350 degrees
3 tablespoons olive oil +1 tablespoons duck fat (optional)\
(if you have never used a little duck fat in your cooking, your missing out)
1.5 - 2lb Irish Boiled Bacon (comes from pork shoulder)
2 cups  dry while whine (Sauvignon Blanc, Pinot Grigio or Pinot Gris)
2 cups chicken broth + extra if needed
1 teaspoon dried chervil
2 teaspoons dried fenugreek
2 teaspoons course salt
1 Tablespoon dry yellow mustard seeds
touch of cracked black pepper
10-12 rosemary needles
small bunch fresh parsley (chopped)
1/4 cup chopped green onions
1/2 cup sliced leek
5-6 garlic cloves (halved)
3-4 medium red potatoes (cubed)
1/2 head of cabbage (sliced)
additional salt and pepper to taste
In a 2 quart Dutch oven heat the olive oil and fat over medium high heat; sear the meat on both sides for 2-3 minutes. (or until it come loose without pulling)
Remove from heat and pour the wine and broth over the meat. Add the seasonings and herbs. Top with the onions, leeks and garlic cloves. Cover and place in the oven for 1 hour.    
Remove from the oven and place the potatoes and cabbage on top of the meat and broth. Add additional broth if needed. (the meat should be slightly covered with liquid)
Return to the oven for an additional 30-40 minutes until the meat is fork tender and the vegetables are soft.  Salt and pepper (optional)
I served it with additional mashed potatoes and crusty bread for dipping into the broth.

Friday, March 11, 2016

Spring Thoughts...

I have held many things in my hands, and I have lost them all; but whatever I have placed in God's hands, that I still possess.

Martin Luther

Nature, to be commanded, must be obeyed.
Francis Bacon

Nature is the living, visible garment of God.
                                                                     Johann Wolfgang Von Goethe

Nothing refreshes the soul better than the beauty of God's creations... 

The Gourmet Farm Girl

Wednesday, February 24, 2016

Great Idea...

This is a great recipe for using up leftover Chili or Chili Con Carne
(see previous post)
  Chili Con Carne Lasagna
By The Gourmet Farm Girl
Pre-heat oven to 350 degrees
2-3 tablespoons vegetable oil
1/2 pound Chorizo sausage
1 quart chili or chili con carne
3-4 small fresh tomato's (diced)
9 oven ready lasagna noodles
8 oz.'s Panela cheese (crumbled)
(found in the ethnic section)
see image below
8 oz.'s  sharp cheddar (shredded)
1 ancho pepper sliced thin
1-15 oz. Crema Mexicana (Mexican Table Cream)
(found in the ethnic section) 
see image below
 or sour cream
In a medium size stock pot heat the oil and brown the chorizo sausage, add the chili and tomato's; heat thoroughly.
Spray a 9x9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese's. Repeat; creating 3 layers.
Place the sliced peepers on top, cover with foil and bake for 35-40 minutes until hot and bubbly.
Remove from oven and drizzle with the table cream.
Serves 6-8   


Thursday, February 18, 2016

Tex Mex Style Chili

I'm a huge fan of adding beans to my chili's...but after making this Tex Mex style of chili with only braised down meat, peppers and tomato's, I changed my mind.  It's like a mother sauce that you can use for other dishes. This is my version of a very old fashioned style of chili.


Chili Con Carne
By the Gourmet Farm Girl
3 Tablespoons vegetable oil
1 pound beef chuck (cubed)
1/2 pound pork loin (cubed)
3 Tablespoons Chili powder (hot)
1 large onion (chopped)
1 large Ancho chili (chopped)
6 cloves of garlic (minced) 
1 Tablespoon dried Mexican oregano
2 teaspoons ground cumin
1 teaspoon coriander
1 fresh tomato (chopped)
1 quart tomato juice
2 flour tortillas (ground)
this will be used as a thickener)
Dried pepper seeds to taste.
In a large Dutch oven heat the oil over medium high heat and brown the meat for 5-7 minutes.
Sprinkle the chili powder over the meat and stir. Add the onion, Ancho pepper, garlic, oregano, cumin, coriander and fresh tomato. Stir and cover the post with the lid. Braise for 1- 1 1/2  hours over medium to low heat. Stir occasionally.
Tear the tortilla shells into large pieces and grind in a food processor until it resembles a flour texture; set aside.
When the meat is tender add the tortilla flour to thicken the chill. Reduce to simmer and cook for an additional 10-15 minutes with the lid tilted. ( it can sit an simmer for as long as you like)
Serve with hot chili pepper flakes, or any other garnishment you would like...
Yields  6-8 servings
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