Cuban Burger

Cuban Burger | farmgirlgourmet.com

This incredibly easy Cuban Burger will change up the ordinary burger with the addition of Cuban spices, salty ham and a pickle on top.  Of course that’s optional, unless you’re like me and LOVE pickles.  

Cuban Burger | farmgirlgourmet.com

If you’re like me, you eat a LOT of burgers during the summer months.  Why heat up the house by turning on the oven or stovetop when you can fire up the grill.  Yes, I own a spice company and we make tons of rubs for grilling, but sometimes I just want something completely different.  Enter the Cuban Burger.

Cuban Burger | farmgirlgourmet.com

My business partner and I went to New York City at the beginning of July and while we were out trying to find a place for dinner one night we happened on a Cuban restaurant and WOW it was the best decision ever.  Pete had a Cuban sandwich and it was bomb.  I couldn’t stop thinking about it.  So, I decided I’d take the Cuban to a whole new level and make it burger style.  Oh I know, if you’re a Cuban sandwich purest you’re shaking your head right now…but just stay with me here.  It’s not perfect, but it’s delicious.  And different.  Totally not the usual grilled burger suspect.  

Cuban Burger | farmgirlgourmet.com

I don’t know if you’ve heard but it’s National Burger Month and me and 29 of my favorite food bloggers have gotten together to bring you 30 delicious burgers.  Special thanks to Kita from Girl Carnivore for rallying us all together for this event.  Make sure you read to the bottom…there’s a giveaway you don’t want to miss out on.  

Cuban Burger

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Makes 4 burgers

Cuban Burger

A unique take on the Cuban Sandwich by making it burger style. Serve with briny pickles and fresh tomato, if desired.

Ingredients

  • 1 pound ground beef
  • 1 teaspoon garlic granules
  • 3/4 teaspoon cumin seed powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3-4 dashes hot pepper sauce
  • 4-8 slices cooked ham, sliced
  • 4 slices swiss cheese
  • french rolls, cut in half
  • butter
  • dill pickle slices
  • red onion rings
  • tomato slices
  • grainy mustard

Instructions

  1. In a large bowl, add beef, garlic granules, cumin, salt, black pepper and hot pepper sauce. Mix well and shape into 4 patties.
  2. Heat grill to medium-high and grill patties for 12-18 minutes, turning once, until almost done to your liking. Top with swiss cheese slices just before the patties are done.
  3. Butter the French rolls and place over the grill for a few minutes to get a good toasted crust. Remove to a platter and top each bottom half with a burger.
  4. To assemble, top each burger with ham, pickle, onion, tomato and spread the top bun with grainy mustard. Serve immediately with your favorite side.
http://www.farmgirlgourmet.com/2015/08/cuban-burger.html

BurgerMonth2015

 a Rafflecopter giveaway

A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, DreamfarmSpiceologist Woodbridge Wines

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Turkey, Bacon & Garlic Hummus Panini

Garlic-Hummus-Panini-5

A quick recipe for a Turkey, Bacon & Garlic Hummus Panini.  So tasty you’ll wonder why you haven’t used hummus this way before.  *This is a sponsored post.

Turkey, Bacon & Garlic Hummus Panini | farmgirlgourmet.com

WHOA!!  Do you know what today is?  It’s National Hummus Day!!  That’s right.  A day dedicated to the marriage of Mr Tahini and Miss Cici Bean.  And such a delicious marriage it is.  I’ve teamed up with Sabra Dipping Co to bring you this cheesy, bacony, and garlicy hummusy deliciousness.  I mean, this sammie was:

off.

the.

hook.

Sabra is celebrating National Hummus Day by giving away coupons for hummus.  Click HERE to get yours.  Note: coupons are only available May 21st!  So don’t delay.

Turkey, Bacon & Garlic Hummus Panini | farmgirlgourmet.com

I have been a Sabra Tastemaker for the past two years and one of the questions I get all of the time is: what else can you do with hummus besides using it as a dip?  Hummus is incredibly versatile and makes for a great “binder” when added to ground meat or even swirled into sauces.  You don’t even need to get fancy pants with it and can toss hot pasta in it.  Here are a few of my favorite recipes using hummus in unique ways:

Turkey, Bacon & Garlic Hummus Panini | farmgirlgourmet.com

See what I mean?  So easy to use in tons of ways other than just for dipping.  Which, don’t get me wrong, is amazing as well.  We use hummus in our house for dipping veggies and in place of mayo almost daily.  So why not spread it on a panini, right?  Are you picking up what I’m putting down?  I used the Roasted Garlic Hummus for this recipe, but pretty much any of the flavors will work great.

Turkey, Bacon & Garlic Hummus Panini | farmgirlgourmet.com

I had to do it.  I mean…..BACON.  Ok let’s continue.

Garlic-Hummus-Panini.jpg

How do you plan to celebrate National Hummus Day?  Don’t forget to click that link to get your coupons for Sabra deliciousness.  It’s today May 21, 2015 only.

Turkey, Bacon & Garlic Hummus Panini

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: 4 sandwiches

Serving Size: 1 sandwich

Turkey, Bacon & Garlic Hummus Panini

A quick recipe for a Turkey, Bacon & Garlic Hummus Panini sandwich.

Ingredients

  • 8 slices thick cut french bread
  • 8 slices Swiss cheese
  • 4 slices cooked bacon, broken in half
  • 1/2 lb sliced deli turkey breast
  • Roasted Garlic Hummus
  • Butter, room temperature

Instructions

  1. Heat the panini press.
  2. Spread hummus on each of the slices of bread. Top one bread round with 2 pieces of bacon, 2 slices swiss cheese and 1/4 of the turkey, top with another bread round (hummus side down). Repeat with remaining ingredients to make 4 sandwiches. Butter the tops and place on the panini butter side down, spread other side with butter, repeat with remaining sandwiches. Close the panini press lid and cook until bread is browned and cheese is melted. Remove and eat immediately.

Notes

If you don't have a panini maker, you can also use a griddle or frying pan.

http://www.farmgirlgourmet.com/2015/05/turkey-bacon-garlic-hummus-panini.html

Disclaimer: I am a Sabra Tastemaker and therefore am compensated for posting about Sabra products.  All opinions are my own.

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Triple Chile Queso Dip

Triple Chile Queso Dip | farmgirlgourmet.com #superbowl

A quick and delicious recipe for Triple Chile Queso Dip using prepared Sabra Salsa.  This is a sponsored post.

Triple Chile Queso Dip |farmgirlgourmet.com #superbowl

It’s the last couple of days of searching the interwebs for “just one more” appetizer to toss on the table for this sunday’s big game.  Wings, check!  Chips & guac, check!  Well don’t forget this quick and super delish queso dip.  Serve with chips, veggies, a snorkel or a giant spoon and your football lovin’ fans will be diving in head first.  

Triple Chile Queso Dip | farmgirlgourmet.com #superbowl

So Pats or Hawks?  Being from the PacNW – I have to toss my hat in for the Seattle Seahawks.  We plan on being glued to the TV with a table full of (healthy) noshables this Sunday.  My kids aren’t too stoked about the healthy part, but I am on my way to a new me and a table full of sweets isn’t on my eating plan.  :)  Whoever you’re rooting for, I hope you have the best Super Bowl Sunday ever.  

Triple Chile Queso Dip

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8-10 servings

Triple Chile Queso Dip

A quick and delicious appetizer recipe for Super Bowl Sunday or tailgating. Filled with chiles, creamy cheese and topped with zesty salsa and is sure to please.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon diced shallot
  • 1 jalapeno, stemmed, seeded & diced
  • 1 tablespoon diced poblano chile pepper
  • 1 tablespoon diced Anaheim chile pepper
  • 1/4 teaspoon salt
  • 1 tablespoon all purpose flour
  • 1 cup whole milk
  • 1 cup cubed American cheese (such as Velveeta)
  • 1 cup shredded provolone cheese
  • 3/4 cup salsa, such as Sabra Roasted Garlic salsa
  • Tortilla chips, for serving

Instructions

  1. Melt butter in a medium sauce pan over medium-high heat. Add in shallots, jalapeno, poblano chiles, Anaheim chiles and salt. Saute until tender, about 5 minutes. Sprinkle the flour over and stir to coat vegetables. Slowly add the milk, whisking constantly, until incorporated. Allow to thicken, about 2-3 minutes. Add the cheeses and stir until melted. Pour into a warm serving dish and top with salsa. Serve immediately with tortilla chips.
http://www.farmgirlgourmet.com/2015/01/triple-chile-queso-dip.html

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Easy Cheesy Skillet Lasagna

Easy Cheesy Skillet Lasagna | farmgirlgourmet.com #lasagna #weeknightmeal #dinnerinunder30

I am a brand representative of Ragú® & was compensated for this post.

Easy Cheesy Skillet Lasagna | farmgirlgourmet.com #lasagna #weeknightmeal #dinnerinunder30

I am one busy momma.  I run 4 companies at a time and still need to run a house full of kids, a husband and a slough of four-legged creatures.  Dinnertime can sometimes be the last thing I want to think about after a busy day of wearing several hats.

easy-cheesy-skillet-lasagna2

Ragú® reached out and asked if I’d be up for the challenge of creating a quick weeknight meal that wasn’t bogged down with 8 million ingredients.  Something a busy Mom would whip together to feed an army.  I knew I was ready to accept so I wouldn’t have to see the “chicken again” faces around here.

Part of the challenge was to take a recipe from Ragú® website and make it my own using Ragú® Old World Style® Traditional Sauce and have it ready to eat in no more than 40 minutes.  Lasagna?  That never takes less than 40 but I knew that’s what I wanted to make.

easy-cheesy-skillet-lasagna3

This is one tasty skillet of cheesy goodness.  No, it’s not your typical lasagna with layers, but for a dinner in under 30, it hits the mark!  Ragú® Old World Style® Traditional sauce helps make this dish even better with its thick texture.  Each jar has 11 juicy tomatoes and it’s packed with rich flavor.  This recipe is a great base to add in any veggies that are in season or even switch it up by using ground turkey or chicken in place of sausage.  The possibilities are endless, but the result will be delicious.

Easy Cheesy Skillet Lasagna | farmgirlgourmet.com #lasagna #weeknightmeal #dinnerinunder30

The Ragú® Better and Better Sweepstakes is going on right now and you can win prizes including a grand prize trip to Venice for a family of four!  If you only have 3, remember me…I’ll quit all 4 jobs for Venice.  :)  Kidding.  Or am I?

For the Ragú® Tra-Dish Challenge I modified this recipe:

Ragú No Boiling Lasagna
http://www.ragu.com/recipes/detail/38480/1/ragu-no-boiling-lasagna-featuring-ragu-1-lb-8-oz-jar-

Ingredients:

  • 2 containers (15 oz. ea.) ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
  • 2 eggs
  • 2 jars (1 lb. 8 oz. ea.) Ragú® Old World Style® Pasta Sauce
  • 12 uncooked lasagna noodles

Directions:

  1. Preheat oven to 375°. Combine ricotta cheese, 1 cup mozzarella cheese, ¼ cup Parmesan cheese and eggs in bowl; set aside.
  2. Spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup Sauce and ½ of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and remaining Sauce.
  3. Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.

Now for my Skillet Version in 30 minutes!

Easy Cheesy Skillet Lasagna

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6-8 Servings

Easy Cheesy Skillet Lasagna

A quick weeknight meal in under 30 minutes. Easy Cheesy Skillet Lasagna is easy and tasty.

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 lb. ground spicy sausage
  • 1 medium red pepper, diced
  • 2 cups sliced mushrooms
  • 1 jar Ragú® Old World Style® Traditional Sauce
  • 1 cup water
  • 1-package No Boil lasagna sheets, broken
  • ½ tsp. dried rosemary
  • 8 ounces ricotta
  • 8 ounces part-skim mozzarella, shredded, divided
  • 2 Tbsp. fresh Italian parsley, minced

Instructions

  1. Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and sauté until translucent, about 5 minutes. Add the sausage, red pepper and mushrooms and sauté until meat is cooked through, about 5 minutes. Add the jar of Ragú Old World Style Traditional sauce, broken lasagna noodles, water and rosemary. Stir to combine. Cover and turn heat down to medium-low. Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese and the parsley and stir to combine. Top with remaining mozzarella and serve immediately.
http://www.farmgirlgourmet.com/2014/03/easy-cheesy-skillet-lasagna.html

To get more recipes using Ragú® make sure you check out the Ragú® Facebook page which is filled with easy and delicious recipes.

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To get more recipes using Ragú® make sure you check out the Ragú® Facebook page which is filled with easy and delicious recipes.

 

NO PURCHASE NECESSARY.  Legal residents of the 50 United States (D.C.) 18 years and older.  Ends 5/6/14.  To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit www.RaguSweeps.com.  Void where prohibited.

This is a sponsored conversation written by me on behalf of Ragú®. The opinions and text are all mine.

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Donutmisu

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

A quick recipe for Donutmisu that will make your guests think you are one heck of a rockstar!  Don’t miss the giveaway at the bottom.  

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

This is my last donut laced installment for Doughnutweek!  I figured I’d pull out all the stops for you on this post.  Afterall, this is Farmgirl GOURMET.  Right?  Ok ok, there’s not a lot gourmet about a doughnut, but using them to make something completely decadent and dessertlike?  I have to get a few brownie points for creativity.  If only I could get on Chopped and the ingredients in the box were donut holes, mascarpone and chocolate – I’d surely be Tom Allen’s fave.

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

I promise you that this recipe is incredibly easy to make and if you didn’t tell anyone, they’d never know that you bought donut holes to make this.  Seriously!  The cream is off the chain.  I managed to have a little extra (ok I didn’t use it all purposely) and it was quite delicious on a spoon.  Like really delicious on a spoon.  I know I’m gushing, but seriously – this is one recipe you should try!  Imagine making this for your honey for Valentine’s Day?  My honey taste tested it and after his eyes stopped bugging from his head he said ” Holy @#$%^ this is good”.  He’s one tough cookie to impress.  Part of the perks of being a foodies husband I guess.

Doughnut Week | farmgirlgourmet.com #doughnutweek #donuts

Now that I have you jonesin for Donutmisu – please check out the amazing deliciousness from the other doughnut girls.  They have outdone themselves AGAIN and I am wishing we all lived on the same block so we could have a doughnut party in person.  Don’t miss the giveaway after their links.  It’s a doozy!

Ready for the GIVEAWAY???  A Deep Fryer so you can create your own doughnut week!!  Or fry week or homemade chip week.  Whatever floats your donut!  1 winner will be selected!  Good luck!!

Donutmisu

Prep Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: 4 Servings

Donutmisu

A quick recipe for Donutmisu using purchased donut holes in place of lady fingers. Easy to make and you'd never know they were donuts.

Ingredients

  • 16 purchased plain donut holes
  • 3 egg yolks
  • 2 tablespoons sugar
  • 8 ounces mascarpone cheese
  • 1/2 cup heavy cream
  • 3 tablespoon Frangelico almond liqueur, divided
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 tablespoon espresso powder
  • 1/4 cup finely grated dark chocolate, for garnish

Instructions

  1. In the bowl of a mixer fitted with whisk attachment add the egg yolks and sugar and beat until pale yellow and thick, about 5 minutes, scraping down sides as necessary. Add the mascarpone, heavy cream, 1 tablespoon Frangelico and vanilla. Beat until soft peaks form, about 6-8 minutes. Set aside.
  2. Add the boiling water to a medium bowl and stir in espresso powder. Allow to cool slightly. Stir in 2 tablespoons Frangelico.
  3. Have ready 4 martini glasses. Add 4 donut holes to the espresso mixture and allow to soak 2 minutes, turning. Add one donut hole to each of the glasses. Top with 2-3 tablespoons cream mixture. Add remaining donut holes to espresso and again allow to soak 2 minutes. Add 3 donuts to each glass and top with the remaining cream. Refrigerate at least 2 hours. Sprinkle with grated chocolate and serve.
http://www.farmgirlgourmet.com/2014/01/donutmisu.html

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts #donutmisu

Thanks for sharing in Doughnut Week with us.  It’s been one tasty and fun ride.  I’m so grateful to the beautiful Carrie of Bakeaholic Mama and the adorable Miss Brandy from Nutmeg Nanny for organizing this event and finding such great prizes for y’all to win.  I hope you’ve enjoyed it as much as we have.   Until next time!!

Doughnut Week | farmgirlgourmet.com #doughnutweek

 

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Hot Sriracha Artichoke Dip

Hot Sriracha Artichoke Dip | farmgirlgourmet.com #kraft

Hot Sriracha Artichoke Dip | farmgirlgourmet.com #kraftholidaysavings

I am still in awe that tomorrow is Christmas Eve!  Where did the time go?  If you’re like me, you may still be scouring the interwebs looking for something delicious to put out for hungry present-goers.  This is a quick recipe for a delicious dip that will have the whole crew dropping their Santa goodies and camping out in front of this dish of delish.  It’s a breeze to throw together and you can put your feet up for a few while it bubbles away in the oven.   Check out my first ever how-to video.

So what did you think?  Did you love it when I tossed cheese all over the place?  Good thing I had 2 pups that were waiting in the wings to help me clean up!  By the way, If you haven’t heard, Kraft products are available at Target stores and you can save up to $20 with this coupon.

Hot Sriracha Artichoke Dip | farmgirlgourmet.com #kraft

If you need more inspiration, be sure to check out Kraft’s delicious recipes for quick weeknight meals/easy entertaining.

Hot Sriracha Artichoke Dip

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8-10 Servings

Hot Sriracha Artichoke Dip

Ingredients

  • Cooking spray
  • One 14 ounce can quartered artichokes, drained & chopped
  • One 8 ounce brick cream cheese, softened
  • 4 cloves garlic, minced
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3/4 cup grated Kraft Parmesan (or other parmesan cheese)
  • Salt & pepper, to taste
  • Sriracha, to taste

Instructions

  1. Preheat oven to 350º F. Spray an 8" x 8" baking dish with cooking spray and set aside.
  2. In a medium bowl, add artichokes, cream cheese, garlic, mayonnaise, sour cream, 1/2 cup parmesan cheese, salt, pepper and sriracha. Stir to combine. Add to prepared baking dish and sprinkle with remaining 1/4 cup parmesan cheese. Bake 30-35 minutes, until bubbly and hot.
  3. Serve immediately with sliced baguette, crackers or a giant spoon.

Notes

recipe adapted from here

http://www.farmgirlgourmet.com/2013/12/hot-sriracha-artichoke-dip.html

From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.

This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.

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Pumpkin Chocolate Tiramisu

Pumpkin Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving

Pumpkin Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving

If you are still looking for something to put on the dessert table for this Thanksgiving, then look no further.  Seriously.  This is so easy to make and your guests will think you are a rockstar.  There’s also a secret to this little bowl of YUM!  Read on…

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving #dessert

You may remember my post last month about partnering with Truvia® to create recipes using Truvia® Brand products.  I have been baking using the baking blend and I am in love.  It’s just like using sugar, but you use 1/2 the amount required by your recipe and the end result is 75% less calories.  The best part….the person eating it (other than you of course) will never know you didn’t use granulated sugar.  If you’ve used the baking blend before and are also a fan, you must enter the Truvia Facebook giveaway!  Here’s the info:

  • Share how you’re using Truvia® Baking Blend to lighten-up recipes this holiday season by entering the #HealthierHolidays Baking Sweepstakes on Facebook.
  • Fans can pin their favorite Truvia® Baking Blend recipe, while also entering their info to receive a $1.50 off coupon and be instantly entered to win a Truvia® #HealthierHolidays Baking Kit.
  • To participate, head to the Truvia® Sweepstakes Page at www.facebook.com/truvia, and “like” the Truvia Facebook page to enter for a chance to win Truvia® prizes. You’ll also have the option to “Pin” any of your favorite Truvia® holiday baking recipes with #healthierholidays!
  • Want to make your own Truvia® recipe? You can get inspiration from recipes at truvia.com/recipes or on http://www.pinterest.com/truviasweetener/. Check out recipes for apple crisp, pumpkin pie, gingerbread men, red velvet cupcakes, and more!

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #healthierholidays #lowsugar #thanksgiving #dessert

One of the greatest attributes of this recipe, besides 75% less sugar, is that it’s lightning fast to make.  If you don’t have the little cups to serve it in, you can always cut the finished cake into thirds and stack with the luscious maple mascarpone cream sandwiched between.  Or even better, you could cut it up into strips and make a trifle with it.  One big dish of delish.  Or….  Ok I’ll stop.  Seriously though, the possibilities are endless for presentation on this quick to make tiramisu.

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #healthierholidays #thanksgiving #dessert #lowsugar

If you’re Thanksgiving dessert table is already full, make sure you Pin this one for the upcoming Christmas holiday.  Pumpkin is good anytime, in my opinion.

One tip: the coffee syrup is going to seem like a lot, but trust me….use it.  Soak the cake well so it’s super moist and delish.

Pumpkin Chocolate Tiramisu

Yield: 8-12 servings

Pumpkin Chocolate Tiramisu

A no-fuss recipe for Pumpkin Chocolate Tiramisu using Truvia Baking Blend for a healthier holiday treat.

Ingredients

  • 3 large eggs
  • 3/4 cup unbleached flour
  • 1 1/2 tablespoons Pumpkin Pie Spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup Truvia Baking Blend
  • 2/3 cup pumpkin puree
  • 1/2 cup chocolate chips
  • Coffee Syrup:
  • 1/4 cup Truvia Baking Blend
  • 1/2 cup water
  • 2 tablespoons instant coffee
  • 2 tablespoons hazelnut liqueur (such as Frangelico)
  • Mascarpone Cream:
  • 2 cups whipping cream
  • 8 ounces mascarpone cheese
  • 1/4 cup pure maple syrup

Instructions

  1. Preheat oven to 375º F. Spray a 9" x 13" baking dish with cooking spray. Line bottom with parchment paper and spray lightly again. Set aside. In a small bowl, whisk the flour, pumpkin pie spice, baking powder and salt together until combined. Set aside.
  2. In the bowl a mixer with paddle attachment, beat the eggs until pale yellow, about 5 minutes. Add the baking blend and beat until fluffy. Add the pumpkin puree and mix on low until combined. Add the flour mixture and chocolate chips and mix on low until just combined. Pour into prepared dish and spread evenly.
  3. Bake 13-15 minutes, or until a toothpick inserted in the center comes out clean and the top is spongy. Remove from oven and allow to rest in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
  4. For the Coffee Syrup:
  5. In a small saucepan, add the baking blend, water and coffee. Bring just to a boil. Remove from the heat and stir in the hazelnut liqueur. Set aside.
  6. For the Mascarpone Cream:
  7. In a medium bowl add the whipping cream, mascarpone cheese and maple syrup. Beat until medium stiff peaks form. Set aside.
  8. To Assemble:
  9. Cut the cooled cake into the shapes you'll be using for your chosen dishes. Drizzle with the coffee syrup. Allow to rest for a minute, and then drizzle again. Pipe some of the mascarpone cream over the cake and top with another layer of cake. Drizzle again, twice. Top with remaining mascarpone cream, cover and chill for 1 hour before serving.
http://www.farmgirlgourmet.com/2013/11/pumpkin-chocolate-tiramisu.html

Disclaimer: I am in a paid working partnership with Truvia® Brand and will be posting 1 recipe a month using Truvia® products over the course of 12 months.  All opinions are my own and are priceless.  
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Endive Salad with Stilton, Pear and Walnuts

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

Sponsored by the ADA in conjunction with Kitchen PLAY

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

There is nothing I love more than a crisp salad filled with lots of sweet and savory bits.  Maybe it’s the thrill of getting a bite with everything on it, or the fun of seeking out every last morsel of cheese under crisp leaves of lettuce.  Whatever the case may be, I love it and so does my young family.  Salads of all shapes and colors are set on our dinner table weekly and, lucky for me, my kids gobble them up.

Endive Salad with Stilton, Pears & Walnuts | farmgirlgourmet.com

Some may think of salad as a summer meal, but winter salads are just as wonderful and full of flavor.  Take this Belgian endive salad, for instance.  Beautifully ripe pears are typically only available in the fall and they pair perfectly with tangy blue cheese and earthy walnuts.  All that’s really needed to complete this salad is a drizzle of olive oil, fresh squeezed lemon juice and some fresh cracked pepper.

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

This is just one of many recipes that can be found in the American Diabetes Association Vegetarian Cookbook.  It was really tough to pick just one recipe from this book.  You don’t need to be a vegetarian or a person with diabetes to enjoy this cookbook.  See below for a few of the other recipes I loved.

ADA Vegetarian Cookbook

A few of my other favorite recipes from this book…

  • Creamy White Bean Soup with Basil & Olive Oil
  • Terra Cotta Cob Salad (think Southwestern cob)
  • Black Bean Patties with Cilantro & Lime
  • Garden Party Roast Vegetables with Pasta (this one is next to be made)

The American Diabetes Association is hosting a fabulous giveaway on the Kitchen PLAY Facebook page in conjunction with #30DaysofFamilyHealth.  Five winners will receive their choice of three of the five cookbooks involved in the series plus a $50 Visa gift card.

Enter Here:  http://l.inkto.it/bslb

If this book sounds like one you would enjoy having in your library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store.  Valid through October 4, 2013.)

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

Don’t hesitate to make this salad.  It goes together quickly and the flavors meld like a beautiful symphony in your mouth.

Endive Salad with Stilton, Pear and Walnuts

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Serving Size: 1/4 recipe

Calories per serving: 155

Fat per serving: 10g

Endive Salad with Stilton, Pear and Walnuts

A quick winter salad of Belgian endive, tangy Stilton, sweet pear and earthy walnuts. A drizzle of olive oil and lemon and salads on.

Ingredients

  • 2 heads endive, thinly sliced crosswise into rounds
  • 3 tablespoons crumbled Stilton, blue, or gorgonzola cheese
  • 1/4 cup chopped walnuts
  • 1 ripe pear, halved, cored, and sliced thinly crosswise
  • 1 tablespoon extra-virgin olive oil
  • Juice of 1/2 lemon
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Combine all ingredients in a medium bowl and toss.

Notes

Chef Steve's Tips from the ADA Vegetarian Cookbook: Walnuts are a nutrient-dense food packed with flavor. Being of Russian descent, I remember my grandparents using walnuts after keeping them in the freezer. This keeps walnuts fresher for longer.

EXCHANGES/CHOICES 1/2 Fruit | 1 Vegetable | 2 Fat Calories 155 | Calories from Fat 90 | Total Fat 10.0 g | Saturated Fat 2.2 g | Trans Fat 0.1 g Cholesterol 5 mg | Sodium 120 mg | Potassium 565 mg | Total Carbohydrate 13 g Dietary Fiber 6 g | Sugars 5 g | Protein 5 g | Phosphorus 95 mg

http://www.farmgirlgourmet.com/2013/09/endive-salad-stilton-pear-walnuts.html

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Slow Cooker Meatball Subs

Slow Cooker Meatball Subs | farmgirlgourmet.com

Slow Cooker Meatball Subs | farmgirlgourmet.com I don’t know about you, but I get cravings for slow cooker meals.  It could be anything as long as it’s in the slow cooker filling my house with delicious smells all day long.

One of my son’s favorite things to eat are Meatball Subs.  I think that boy could eat his weight in his favorite sammie if given the opportunity.  This recipe only takes four hours in the slow cooker and is delish on a toasted roll with a sprinkling (or a heap) of tart cheddar cheese.

Slow Cooker Meatball Subs

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: 8 sandwiches

Serving Size: 1 sandwich, 4 meatballs

Slow cooked meatballs in a quick tomato sauce makes an easy weeknight meal.

Ingredients

    For the Meatballs:
  • 1 1/2 pounds lean ground beef
  • 1 egg, lightly beaten
  • 2/3 cup finely chopped yellow onion
  • 1/3 cup panko bread crumbs (or other bread crumbs)
  • 1 teaspoon fresh oregano, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • For the Sauce:
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons dijon mustard
  • 3 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons Sriracha sauce
  • 1/8 teaspoon grated fresh nutmeg (or ground nutmeg)
  • salt & pepper to taste
  • 8 hoagie rolls, split and toasted
  • 1 1/2 cups shredded sharp white cheddar cheese

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl add the ground beef, egg, onion, bread crumbs, oregano, salt and pepper and stir to combine. Shape into 32 balls and arrange on a rimmed baking sheet. Bake for 25 minutes, uncovered. Remove from oven and discard the fat.
  3. In a 3 1/2 to 4-quart slow cooker, add the crushed tomatoes, red pepper, brown sugar, dijon, chili powder, garlic powder, sriracha, nutmeg and season with salt and pepper. Stir to combine. Add the cooked meatballs, stirring gently to coat.
  4. Cover and cook on low for 3-4 hours.
  5. Place meatballs on toasted hoagie rolls and top with extra sauce and cheese. Serve immediately.
http://www.farmgirlgourmet.com/2013/05/slow-cooker-meatball-subs.html

Slow Cooker Meatball Subs | farmgirlgourmet.com

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Garlic Herb Chicken Pizzas + [Giveaway]

Garlic Herb Chicken Pizza | farmgirlgourmet.com

Garlic Herb Chicken Pizza | farmgirlgourmet.com

When I say it’s Make Your Own Pizza night, my kids and husband are elated.  Tonight was a bit different in that no pepperoni was harmed in the making of these pizzas.  I used my super fast pizza dough recipe and topped it with chicken chunks that were sautéed in garlic herb butter from Land O’ Lakes new line of Saute Express starters.  Top with some assorted cheeses and a splash of pizza sauce and it’s dinner time!

Garlic Herb Chicken Pizza | farmgirlgourmet.com

I am super excited to partner with Land O’ Lakes for their Kitchen Conversations series where they are working with food bloggers such as The Pioneer Woman, A Farmgirls Dabbles and A Spicy Perspective, to name a few.  The conversation?  Butter, which happens to be a subject that’s near and dear to my heart.

Butter_ProductImage

One of Land O’ Lakes newest products are the half stick cubes.  I am forever using only a half stick and these new cubes are just perfect, in my opinion.

Giveaway_KC

Land O’ Lakes asked if I ‘d like to keep the conversation going by giving away a prize pack including a Le Creuset skillet, Anthropologie bowl, butter dish and measuring spoons and of course….butter (all of the goodies pictured above).  Their new Saute Express and a pound of half sticks (coupons for you to use locally so they won’t melt in transport)!

Giveaway

  • 1 Le Creuset Iron Skillet
  • 1 Anthropologie Serving Bowl
  • 1 Anthropologie Butter Dish
  • 1 Anthropologie Measuring Spoon Set
  • 1 Coupon for Land O’ Lakes Saute Express Saute Starter
  • 1 Coupon for Land O’ Lakes Butter Half Sticks

Enter by using the widget below:

Land O’ Lakes Giveaway

Garlic Herb Chicken Pizzas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 Servings

Garlic Herb Chicken Pizzas

A quick weeknight meal using a fast pizza dough recipe, chicken sauteed in garlic herb butter and topped with 3 cheeses.

Ingredients

  • 2 chicken breasts, boneless, skinless, cut into bite sized pieces
  • 1 cube Land O'Lakes Garlic Herb Saute Express
  • 1 pizza dough recipe
  • 3/4 cup shredded mozzarella cheese
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup sliced red onion
  • 1/3 cup sliced red pepper
  • 1/4 cup feta cheese
  • prepared pizza sauce

Instructions

  1. Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper and spray with cooking spray. Set aside.
  2. Heat a medium skillet over medium-high heat. Add the garlic herb butter and when it's just about melted add the chicken. Stir to coat and saute until the chicken is cooked through, about 7 minutes. Remove from the stove and allow to cool slightly.
  3. Divide the pizza dough into 4 pieces and stretch each out to desired thickness. Place on prepared baking sheets. Spread desired amount of pizza sauce on each piece of dough. Top each with 1/4 of the chicken, cheese, onion, red pepper and feta cheese. Repeat with remaining three.
  4. Bake 14-17 minutes, or until the desired doneness. Serve immediately.
http://www.farmgirlgourmet.com/2013/03/garlic-herb-chicken-pizzas.html

Garlic Herb Chicken Pizza | farmgirlgourmet.com

KitchenConversations_260x150

 

Disclosure: The author received product samples and a gift package from Land O’Lakes, including a serving bowl, measuring spoons, butter dish and skillet, for recipe development and review purposes. All opinions are my own.

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Herbed Pasta with Pears & Blue Cheese

Herbed Pasta with Pears & Blue Chese

Remember my trip to Harry & David two weeks ago?  Part of me is still there in the beautiful Rogue Valley.  While I was in Medford hanging with the sweet folks at H&D and 12 of my favorite bloggers, I went to the Harry & David store.  Yep, a whole store dedicated to all things H&Delicious.  I wish you could’ve been a fly on the wall as I darted back and forth through the store filling my basket, then unfilling it, then refilling.  You get the picture.  It was like being 5 in Willy Wonka’s factory.  Samples of Rogue Creamery cheese were being handed out with juicy chunks of Rogue Valley pears.  Another person passes by with a tray of chocolate covered caramels, to which I bolted to find and place in the basket (these never came back out again).  On the other end of the store, 2 gentlemen are offering wine tastings and by tasting I mean a nice portion to carry along as you load up the cart again and again and again.

The variety of products was incredible.  Anything and everything a foodie could want all wrapped up in pretty packaging.  A few of the items I came home with were Herbed Basil Fettuccine (pictured above & sold in stores), Rogue Creamery Blue Cheese, Chocolate Covered Caramels (only sold in stores).  My husband reads my blog from time to time, so I better just leave it at that.  :)

A couple days after I returned from Medford my box showed up with my goodies from the store and I was instantly inspired to put the ingredients to use with one of the giant Royal Riviera pears I brought back.  This pasta is like the classic salad with pears, blue cheese and walnuts only made entirely better with the addition of caramelized shallots, herby pasta and of course….cream.  Cream makes the world a better place.

Ok ok…before I go any further I wanted to tell you that I have a gift basket to give away from Harry & David.  They were so sweet to ask if I’d like to share some of the goodies I’ve had the great pleasure of sampling and I was instantly on board.  They let me choose which basket to giveaway and I thought the Roxy Ann Classic was a good representation of their deliciousness.  Pears, apples, cheese.  OH MY!   Seriously, it’s a gorgeous basket chock full (really) of the freshest fruit and the tastiest cheese, crackers and relish.  I’m so excited to give this basket away!   It only takes ONE comment to enter, the other entries are extras.  Good luck to you!!
a Rafflecopter giveaway

Now for an easy and delicious recipe of pasta, sweet pears and pungent blue cheese.

Herbed Pasta with Pears & Blue Cheese

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6 Servings

Ingredients

  • 8 ounces herbed fettuccine (or plain)
  • 2 tablespoons unsalted butter
  • 2 medium shallots, minced
  • 1 Royal Riviera pear, cored, cut into bite sized chunks (or other pear variety)
  • 5 ounces blue cheese
  • 1/3 cup heavy cream
  • 1 cup frozen peas
  • 1/3 cup toasted walnut pieces
  • salt and pepper to taste

Instructions

  1. Bring a large pot of water to a boil, salt to taste and boil pasta according to package directions.
  2. In a large skillet over medium heat, add the butter and shallots and saute until beginning to lightly brown (don't burn). Add the pear and quickly saute, about 2 minutes. Add the blue cheese, cream and peas. Season with salt and pepper to taste. Turn down to low once the cheese has melted in to the sauce. Keep warm until the pasta is done.
  3. Add 1/3 cup of the pasta water to the pear mixture and then add the pasta. Toss to coat and sprinkle with walnuts and serve immediately.
http://www.farmgirlgourmet.com/2012/10/herbed-pasta-with-pears-blue-cheese-harryanddavid-giveaway.html

Good luck!!

 

 

 

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New Blog Design + @Emeril Sopressata Calzone Recipe – #SeriousSandwich

Emeril's Sopressata Calzone Recipe - Click Image to See Post

Today marks 6 years that Farmgirl Gourmet has been around in the blogosphere.  Can you believe it?  4 of those years were spent as the “if I remember to do it” website, but the last 2 have been a whirwind of posts, working with brands like Emeril Lagasse and others and just the most amazing rollercoaster ride ever.  I hope I never have to get off of it.  Updating my blog from Blogger to WordPress was a decision I made over a year ago.  Being the control freak that I am, I wanted to do it all myself.  Therefore…a year and a half later, here we are.  It’s not completely perfect yet, but I didn’t want to wait a second longer.  Here’s a little stroll through the past iterations of Farmgirl Gourmet via Way Back Machine.  Such a cool tool if you want to see how websites have improved over the years.

I hope you enjoy the more visually new and improved Farmgirl Gourmet.  Let’s go make some of Emeril’s tasty calzones?  Shall we?

Today is the day!!  Yes, it’s my blogiversary, but it’s also the day that Emeril’s new book Kicked-Up Sandwiches hits the bookshelf!  CONGRATS EMERIL!  This is a great book filled with every kind of sandwich you can imagine.  Each one has tantalized our taste buds with deliciousness.  Especially those peanut butter cookies.  OH BABE!  I will be starting a giveaway for the book on Saturday, so don’t go buy it just yet.  Well, unless you can’t wait….I can’t blame you.  It’s delicious!  Just like this calzone recipe.  I am a sucker for a good calzone and Emerils recipe hits the nail on the head.   Thanks to Emeril and the folks at Morrow Cooks for allowing us to publish a few of the recipes before the book is released.  Speaking of that, if you’d like to preorder/order online click here or here.  Stay tuned for my book giveaway!  Alright, I’m hungry, how about you?

Sopressata and Genoa Salami Calzones

Yield: 4 Calzones

I love this calzone with a variety of salami, but this is a recipe where you can safely go in many directions. Change up the cheese, use roasted red peppers or sautéed mushrooms instead of the meat, add Roasted Garlic (page 79) . . . I could go on and on. And you don’t have to eat them right out of the oven, either—they travel well, so pack your picnic basket! 1 recipe Semolina Pizza Dough (page 298)

Ingredients

    For Calzones:
  • 1 cup Quick Tomato Sauce for Calzones (recipe follows) or your favorite jarred pizza/pasta sauce
  • 1 cup chopped fresh basil leaves
  • 8 ounces mixed sopressata, hot sopressata, Genoa salami, and/or pepperoni, chopped
  • 1 cup ricotta cheese, drained
  • 8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • Flour or cornmeal, for dusting the pizza peel
  • Quick Tomato Sauce for Calzones:
  • 1 3/4 c ups
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • One 28-ounce can whole peeled tomatoes, drained and pureed
  • 1 sprig fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

Instructions

    Calzones:
  1. Place a pizza stone in the bottom third of the oven and preheat the oven to 500°F. (Alternatively, place an upside-down rimmed baking sheet on the rack in your oven.)
  2. Halve one of the pieces of dough and roll it out on a lightly floured work surface to form two 8-inch rounds. Spread ¼ cup of the tomato sauce over the bottom half of each round, leaving a 1-inch border. Sprinkle ¼ cup of the basil and one-quarter of the cured meats evenly over each portion of sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of meat. Gently fold the top half of the dough over the filling, rolling and pressing the edges together with your fingertips to seal them, and crimping as you go along. Make 2 more calzones with the remaining ingredients.
  3. Depending on the size of your oven, you may be able to bake only 2 calzones at a time. Cut several small slits in the top of each calzone to allow air to escape while baking, and transfer the calzones to a pizza peel that has been lightly dusted with flour or cornmeal (to facilitate moving the dough). Tilt the pizza peel to slide the calzones onto the preheated baking stone. Bake for 16 minutes, or until the top is golden brown and the dough is cooked through. Remove the calzones from the oven with the pizza peel or a spatula, and serve immediately or at room temperature.
  4. Quick Tomato Sauce:
  5. Heat the olive oil in a small saucepan over medium heat. Add the onion and garlic, and cook for 3 minutes, until soft. Add the tomatoes, thyme sprig, salt, and pepper, and simmer for 20 minutes. Remove from the heat. Stir in the extra-virgin olive oil, discard the thyme sprig, and set aside until ready to use.
http://www.farmgirlgourmet.com/2012/10/new-blog-design-emeril-sopressata-calzone-recipe-serioussandwich.html

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