Chorizo Sweet Potato Black Bean Chili

This spicy chorizo sweet potato black bean chili is ready in just 30 minutes and is packed full of hearty deliciousness. Top with cilantro and call it dinner!

This spicy chorizo sweet potato black bean chili is ready in just 30 minutes and is packed full of hearty deliciousness. Top with cilantro and call it dinner!

This spicy chorizo sweet potato black bean chili is ready in just 30 minutes and is packed full of hearty deliciousness. Top with cilantro and call it dinner!

Chili on a cold day is just about the perfect dinner. Usually when you think of chili you think about how it has to cook all day in order for the flavors to taste just right. Well, you’re not totally wrong but sometimes chili doesn’t have to take that long. This chili is ready in just 30 minutes and is packed full of spicy southwest flavor. For a quick burst of spicy flavor I threw in some taco seasoning and called it a day. So easy and so delicious. 

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Meaty 4 Bean Chili

Meaty 4 Bean Chili recipe | farmgirlgourmet.com

Meaty 4 Bean Chili recipe | farmgirlgourmet.com

We have been having THE BEST fall on record.  It’s been sunny, 60’s or 70’s and I have been in heaven.  The only negative is that my brain says “BBQ something because its warm outside”, but my stomach says “make chili or soup because it’s fall darnit”.  I gave in today and made a big humongous pot of meaty chili today and loaded it with 4 different beans.  The house smelled just the way fall should smell.  Well almost, it would’ve been even perfecter with pumpkin cookies baking in the oven too.  ūüėČ  

Meaty 4 Bean Chili | farmgirlgourmet.com

This chili recipe has 2 kinds of beef.  Ground and chunks of stew meat.  The oldest kid said “I’m kinda diggin these chunks of beef”.  Yeah, me too kid.  Me too.  I’m sure I’ll hear that some of you don’t think chili should have beans, but I personally like having beans in my chili, so if you want, omit them.  

Meaty 4 Bean Chili | farmgirlgourmet.com

While the chili was bubbling away I took the opportunity to photograph a few of the toppings.  With my crazy new life, playing with my camera is few and far between anymore.  So when the moment arises, I have to snap to it.  See what I did there?  :)  

Meaty 4 Bean Chili | farmgirlgourmet.com

I’m in the process of teaching myself how to use a Canon.  I’ve been a Nikon girl for the longest time, but we bought a Canon for work and, well, I figured I’d better get it figured out.  I’m still trying to figure out the color and focus.  

Meaty 4 Bean Chili Recipe | farmgirlgourmet.com

This would be a great recipe in the slow cooker/crockpot.  Make as directed, but when you get to the point of adding the spices, add the meat & onions to the slow cooker and proceed with adding spices, tomato etc.  Cook on high for 3 hours or low for 8 hours.  

Meaty 4 Bean Chili

Yield: 8-10 servings

Meaty 4 Bean Chili

A delicious and meaty 4 bean chili that's perfect for the cool fall and winter months.

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 medium onions, diced small
  • 1 pound ground beef
  • 1 pound stew meat, cut into 2 inch cubes
  • 1/4 cup chili powder
  • 1 tablespoon kosher salt
  • 2 teaspoons cumin powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground black pepper
  • 12 oz bottle lager or other light beer
  • 28 oz can crushed tomatoes
  • 2 tablespoons minced garlic
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 1 can black beans, rinsed
  • 1 can pinto beans, rinsed
  • 1 can kidney beans, rinsed
  • 1 can Great Northern white beans, rinsed
  • Toppings:
  • Cilantro
  • Avocado Slices
  • Sliced Green Onions
  • Shredded Cheese
  • Sour Cream

Instructions

  1. Add 2 tablespoons olive oil to a large heavy pot with a lid over medium-high heat. Add onions and saute until translucent, about 4 minutes. Use a slotted spoon and remove to a bowl. Heat up the pot again and add the remaining 2 tablespoons olive oil. Add the ground beef and stew meat and brown until the chunks are no longer pink inside, about 5 minutes. Add the chili powder, salt, cumin, cinnamon and pepper and stir to combine. Pour in the lager and stir for a minute or 2. Add the crushed tomatoes, garlic, tomato paste, beef stock and the 4 types of beans. Stir to combine and bring to a boil. Cover and reduce heat to simmer for 2 hours. Ladle into bowls and top with toppings of choice.
http://www.farmgirlgourmet.com/2015/10/meaty-4-bean-chili.html

Other great chili recipes:

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Hot Langoustine and Artichoke Dip

Langoustine Greek Yogurt Dip-3

A quick dip with langoustine, artichoke hearts, pepper jack cheese and Greek yogurt onion dip.  Easy and delicious!  This is sponsored content.

Langoustine Greek Yogurt Dip-3

I’m addicted.  Seriously!  This dip is so easy to make and the addition of Sabra Greek Yogurt Dip makes it creamy and, well, amazing.  It was a mad dash to get the photos and video work done so we could nosh on this cheesy, bubbly deliciousness.

Langoustine Greek Yogurt Dip

As you probably know, I do a lot of work for Sabra Dipping Co as a brand ambassador.  I’ve used hummus to make Quinoa Falafel (which were BOMB) and hummus as a sandwich spread for a wicked delicious panini and I’ve even used Sabra salsa to make a Bloody Maria, just to name a few. 

Well of all of the things I’ve made with Sabra products, I’d have to say that this dip takes the cake.  My videographer and I devoured the entire dip in….well, I have no idea how fast it went because it was gone in the blink of an eye.  Seriously.  I loved the kick from the pepper jack cheese and the briny artichoke hearts and HELLO baby lobsters?  Yes, I’ll have those any ole day.  

Hot Langoustine and Artichoke Dip | farmgirlgourmet.com #client

This dip would be a fabulous addition to your holiday menu planning.  You could even double or triple this recipe to feed a huge crowd for your next big party.  Or, here’s a great thought, 1/2 the recipe for a personal sized dip.  :)  Ok, I’m kidding, you should totally share this dip.  It’s too good not to.  Your friends and family will thank you!  Let’s stop talking and start whipping up this easy dip, shall we?  Don’t forget to give me a ring when it pops out of the oven.  I’ll swing right over.  :)

What’s your favorite dip to serve for large gatherings?  Tell me in the comments below!

Hot Langoustine and Artichoke Dip

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6-8 Servings

Hot Langoustine and Artichoke Dip

A quick dip with langoustino, artichoke hearts, pepper jack cheese and Greek yogurt onion dip. Easy and delicious!

Ingredients

  • 1 lb langoustino, rinsed
  • 1 10oz container Sabra French Onion Greek Yogurt Dip
  • 1 8oz package cream cheese, room temperature
  • 1 can artichoke heart bottoms, diced
  • 2 cups shredded pepper jack cheese
  • sliced baguette, for serving

Instructions

  1. Preheat oven to 350¬ļ F. Spray an 8 x 8 baking dish with cooking spray and set aside.
  2. In a medium bowl, add the langoustine, Greek yogurt dip, cream cheese, diced artichoke hearts and 1 1/2 cups shredded pepper jack cheese, stir to combine. Pour into prepared dish. Sprinkle with remaining shredded pepper jack cheese.
  3. Bake 15 minutes, or until bubbling around the edges. Serve immediately with sliced baguette.
http://www.farmgirlgourmet.com/2015/10/hot-langoustine-and-artichoke-dip.html

Disclosure: I am a paid brand ambassador for Sabra Dipping Co.  All opinions are my own.

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Moroccan Meatball Sliders

Moroccan Meatball Sliders | farmgirlgourmet.com
This is a sponsored post as part of my partnership with Sabra.  All opinions are my own.

Moroccan Meatball Sliders | farmgirlgourmet.com My friends at Sabra Dipping Co. recently asked me if I’d like to do a tailgating recipe and giveaway of a Big Green Egg grill, and of course I had to say YES.  (Make sure you check visit Sabra‚Äôs Ultimate Tailgating Sweepstakes for a chance to win even more prizes. www.sabradiplife.com).  I mean, come on…pass up the opportunity for one of my lovely readers to win a Big Green Egg and Sabra products?  No way!  Make sure you read below for official rules and prize details. Moroccan Meatball Sliders | farmgirlgourmet.com #spon #adIsn’t she a beaut?  She could be ALL YOURS!  I have always wanted one for myself and I have to admit I’m a tad jealous that one of you will win this amazing tailgating package, but you know how to find me if you want me to come over and sample your amazing creations. :) Moroccan Meatball Sliders | farmgirlgourmet,com For my tailgating recipe, I decided to make a meatball slider and WHOA did they ever taste amazing.  The only thing heard at the table were grunts of happy eaters.   Moroccan Meatball Sliders | farmgirlgourmet.com I mixed tandoori spices, hummus and the usual meatball suspects.  Formed them into balls about the size of a small orange and grilled them to perfection.   Moroccan Meatball Sliders | farmgirlgourmet.com A little Sabra Greek Yogurt Diced Onion Dip on a toasted mini bagel and the crew will be screaming TOUCHDOWN!  They were incredible delicious, easy and quick to make and a serious crowd pleaser.

Moroccan Meatball Sliders
Serves 8
An easy and quick recipe for Moroccan Meatball Sliders on Mini Bagel Buns
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 pound ground beef
  2. 3/4 cup panko bread crumbs
  3. 3/4 cup diced onion
  4. 1/2 cup classic hummus
  5. 2 1/2 tablespoons tandoori spice blend (such as Spiceologist Tandoori Glory see notes)
  6. 2 tablespoons minced cilantro
  7. 1 egg, lightly beaten
  8. 1 teaspoon kosher salt
  9. 1 teaspoon ground pepper
  10. 8 mini bagels
  11. Sabra Greek Yogurt Onion Dip (or other onion dip)
Instructions
  1. Prepare grill or coals in the barbecue.
  2. In a medium bowl add the ingredients: ground beef through ground pepper and mix just until combined. Use a large hinged scoop, or a spoon and make meatballs about 2 1/2 inches in circumference. Place on a parchment lined plate and continue with remaining meat mixture.
  3. Grill the meatballs for about 15 minutes or until no longer pink inside, turning every few minutes to cook on each side. Toast the bagel halves for 1 minute on the grill. Remove and assemble by placing a meatball on 8 of the bagels, spread a tablespoon of greek yogurt dip on the bagel top and press onto the meatballs. Use a toothpick to hold them in place (optional). Serve immediately.
Notes
  1. Tandoori Glory Spice Rub Blend: http://spiceologist.com/products/tandoori-glory
Farmgirl Gourmet http://www.farmgirlgourmet.com/
Moroccan Meatball Sliders | farmgirlgourmet.com Without any further adieu – let’s get to the giveaway!!  

PRIZE DETAILS: This prize includes one (1) of each of the following: the Large Big Green Egg, mates, nest, charcoal starters, 10 lb. bag of organic lump charcoal, grill gripper and ash tool, total ARV: $1,232. No substitution, cash redemption or transfer of prizes is permitted except at Sponsor‚Äôs sole discretion or as provided herein. If a prize, or any portion thereof, cannot be awarded for any reason, Sponsor reserves the right to substitute a prize of equal or greater value. All federal, state and local taxes, and all other costs associated with acceptance or use of the prize(s), are the sole responsibility of the winner(s).  Arrangements for delivery of prize(s) will be made after winner validation. Big Green Egg is not responsible for any lost, stolen or non-delivered prizes. Big Green Egg prize will be shipped to an address in the continental United States only, by motor freight carrier with a delivery appointment required or picked up by winner at a local Big Green Egg Authorized Dealer.  Assembly is required.  Prize cannot be shipped to a PO Box. Prize carries no warranty or guarantee, either expressed or implied by Sponsor, except manufacturer‚Äôs standard written warranty included in the prize packaging.  Visit BigGreenEgg.com for assembly and warranty information.  A signature will be required to receive prizes. WAIVER OF LIABILITY: By participating in the Sweepstakes and submitting an entry, each entrant agrees to (i) be bound by these Official Rules, including all entry requirements, and (ii) waive any and all claims against the Sponsor and its officers, directors, employees, agents, licensees, distributors, dealers, retailers, printers, representatives and advertising and promotion agencies, and any and all other companies associated with the Sweepstakes, and all of their respective officers, directors, employees, agents and representatives (collectively, ‚ÄúReleased Parties‚ÄĚ) for any injury, damage or loss that may occur, directly or indirectly, in whole or in part, from the participation in the Sweepstakes or from the receipt or use of any Prize (or any portion thereof) or any travel or activity related to the receipt or use of any Prize (or any portion thereof).

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Easy Stout Shepherd’s Pie

stoutshepherdspie2

Easy Stout Shepherd's Pie | farmgirlgourmet.com #dinner #stpatricksday #spon

I love a weeknight dinner that’s satisfying and delicious all wrapped up an easy to make dish. ¬†This Stout Shepherd’s Pie is definitely that! ¬†It is loaded with veggies and ground beef and kicked up with stout beer. ¬†I used a stout from a local brewery called No-Li Brewhouse¬†but you can use any stout of your choice.

stoutshepherdspie2

For this recipe, I used¬†Garlic Mashed Potatoes from Simply Potatoes¬†for ease of making this a weeknight dinner. ¬†You can easily use leftover mashers or make them fresh if that’s how you roll.

Stout Shepherds Pie | farmgirlgourmet.com

Start out by saut√©ing onions, carrots, and mushrooms until tender. ¬†Add in chopped asparagus and minced garlic and give it a quick stir. ¬†Then brown beef and add 2 cups of dark stout beer and reduce it down. ¬†I added a slurry of water and cornstarch to thicken it up and then mixed the whole thing together and added to a baking dish. Topped with Simply Potatoes Garlic Mashers and it was oven time. ¬†40 minutes and it’s done. ¬†So simply and so good that everyone had seconds and the leftovers had dibs called on them before plates were even cleaned.

You can swap the veggies if you desire and add in zucchini or cubed butternut squash.  For the greens you could toss in some peas or even small broccoli florets.  The possibilities are endless.

Here’s the recipe:

Easy Stout Shepherd’s Pie

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 8 servings

Easy Stout Shepherd’s Pie

An easy Stout Shepherd's Pie using prepared mashed potatoes from Simply Potatoes.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cups sliced carrots
  • 2 cups sliced mushrooms
  • 2 cups chopped asparagus
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb ground beef
  • 2 cups dark stout beer
  • 1/4 cup cold water
  • 1 tablespoon cornstarch
  • 2 - 24oz containers Simply Potatoes Garlic Mashed Potatoes
  • cooking spray

Instructions

  1. Preheat oven to 400¬ļ F. Spray a large baking dish with cooking spray and set aside.
  2. Add olive oil to a large skillet and heat over medium-high. Add the onions and carrots and cook until onions are translucent, about 5 minutes. Add the mushrooms and continue to cook until all vegetables are tender, about 10 minutes more. Add the asparagus and garlic and stir to combine. Remove vegetables to a bowl.
  3. Prepare the mashed potatoes according to the package directions.
  4. Heat skillet again and add the ground beef and brown completely. Discard all fat and return to stove top. Add the beer and cook on high until reduced by half, about 5 minutes. In a small bowl or glass measure, add the cold water and cornstarch and stir to combine. Add to meat mixture and cook on high until the sauce thickens and starts to bubble. Turn off the heat and add the vegetables and stir to combine. Pour into prepared baking dish and top with the prepared mashed potatoes. Bake for 40 minutes at 400¬ļ F. Remove and serve immediately.
http://www.farmgirlgourmet.com/2014/03/easy-stout-shepherds-pie.html

Note: this is NOT a sponsored post.

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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¬ģ to create recipes using Truvia¬ģ 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‚Äôre using Truvia¬ģ Baking Blend to lighten-up recipes this holiday season by entering the #HealthierHolidays Baking Sweepstakes on Facebook.
  • Fans can pin their favorite Truvia¬ģ Baking Blend recipe, while also entering their info to receive a $1.50 off coupon and be instantly entered to win a Truvia¬ģ #HealthierHolidays Baking Kit.
  • To participate, head to the Truvia¬ģ Sweepstakes Page at¬†www.facebook.com/truvia, and ‚Äúlike‚ÄĚ the Truvia Facebook page to enter for a chance to win Truvia¬ģ prizes. You‚Äôll also have the option to ‚ÄúPin‚ÄĚ any of your favorite Truvia¬ģ holiday baking recipes with #healthierholidays!
  • Want to make your own Truvia¬ģ 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 375¬ļ 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¬ģ Brand and will be posting 1 recipe a month using Truvia¬ģ products over the course of 12 months. ¬†All opinions are my own and are priceless. ¬†
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Kahl√ļa Pumpkin Pietini

Pumpkin Pietini | farmgirlgourmet.com

Pumpkin Pietini | Farmgirl Gourmet

There‚Äôs something about crisp air and leaves turning that immediately makes me crave pumpkin. Whether it‚Äôs pumpkin latte‚Äôs or pumpkin cookies, I love it. Now, imagine my glee when I heard that Kahl√ļa¬†was releasing a new Pumpkin Spice Kahl√ļa¬†flavor? It lives up to its name and offers everything you love from the combination of pumpkin and spice.

Pumpkin Pietini | farmgirlgourmet.com

Pumpkin pie happens to be one of my fall loves as well and I knew I wanted to incorporate it into this drink recipe. This is a really simple recipe using ground cinnamon flavored graham crackers for the ‚Äúcrust‚ÄĚ.

Pumpkin Pietini | farmgirlgourmet.com

With all of that said, it’s really hard to believe that fall is upon us. I hope I’m not alone in the thinking that summer flew by this year. I feel like I blinked and POOF, it was gone.

To get myself into the fall spirit I have started planning my Thanksgiving dinner menu. It’s the one day of the year that I pull out all of the stops and I love every bit of planning it. I know one thing for sure, and that’s that these Pumpkin Pietini’s will be on the menu. They are not too sweet and are incredibly delicious.

Pumpkin Pietini | farmgirlgourmet.com

Kahl√ļa Pumpkin Pietini

Yield: 1 martini

Kahl√ļa Pumpkin Pietini

Pumpkin Pie meets Martini in this easy to make cocktail that infuses Pumpkin Spice Kahlua, hazelnut liqueur and a splash of cream. Top with whipped cream and a pinch of nutmeg and you have "Fall in a glass".

Ingredients

  • 2 parts Kahl√ļa Pumpkin Spice
  • 1 part hazelnut liqueur
  • 1 part heavy cream
  • 1 cinnamon flavored graham cracker, crushed
  • ice
  • whipped cream
  • nutmeg

Instructions

  1. Dampen the rim of a martini glass with water, press into crushed graham crackers, set aside.
  2. Add pumpkin spice Kahl√ļa, hazelnut liqueur, cream and ice to a martini shaker. Shake vigorously. Strain into prepared glass and top with whipped cream and a pinch of nutmeg. Serve immediately.
http://www.farmgirlgourmet.com/2013/11/kahlua-pumpkin-pietini.html

To get inspiration for more great recipes and entertaining ideas with Kahl√ļa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.¬†

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

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Sweet Bread, Sausage & Medjool Date Stuffing

Sweet Bread, Sausage & Medjool Date Stuffing | farmgirlgourmet.com

At the dinner table the other night, my husband loudly proclaimed “You must make this again for Thanksgiving”! ¬†He sure wasn’t kidding. ¬†I love a classic stuffing just as much as the next person, but there was something magical about the pairing of Kings Hawaiian Dinner Rolls, Italian sausage and medjool dates. ¬†

Kings Hawaiian challenged me to create a recipe using their dinner rolls and I was ready to go beyond the usual suspects of bread pudding or pulled pork sliders (although I did make them before this recipe and they were the bomb).  

I diced up the dinner rolls and toasted them in the oven for 20 minutes until they were nice and golden brown.  This helps them hold up to the chicken stock and egg that come later.  Oh and side perk Рthey made my house smell incredible.  Bread.  I heart you.

While they were toasting away, I browned some Italian sausage and caramelized onions in butter. ¬†Hawaiians and Portuguese have one major thing in common – sweet bread. ¬†My grandmother still whips up the family recipe now and then at the young age of (almost) 94. ¬†The smell of sweet bread baking brings back memories as far back as I can remember. ¬†My son came home while the bread was toasting and shouted “are YOU making sweet bread Mom?” ¬†Ha – I haven’t quite perfected the family recipe – but it’s obvious that Kings Hawaiian is a dead ringer to the nose. ¬†

Generously butter that dish, it sure helps keep everything moist and delish!  I tossed the crusty cubes with the sausage, onions and dates, a little parsley and a splash of chicken stock and beaten egg.  Toss it lightly and cover with parchment and foil to bake.  This recipe can be made days in advance keeping dry and wet ingredients separated and assembled on Thanksgiving day for a new twist on the classic side dish.

You’re probably asking yourself “self, why did she put dates in her stuffing”? ¬†There are a lot of classic Thanksgiving recipes using prunes in the stuffing, so why not a date? ¬†Medjools hold up nicely to the bread and sausage and give it an interesting delicious bite. ¬†Enough to make my¬†meat and potatoes guy¬†ask for it again. ¬†That’s a winner in my eyes.

Sweet Bread, Sausage & Medjool Date Stuffing

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 6 Servings

A sweet dinner roll stuffing mixed with sausage, caramelized onions, medjool dates and parsley.

Ingredients

  • 1 package Kings Hawaiian Dinner Rolls, cut into 1 inch cubes
  • 4 Italian sausages, casings removed
  • 1 cup onion, diced
  • 4 tablespoons unsalted butter, plus more for coating baking pan
  • 1 1/2 cups chicken stock
  • 1 egg, lightly beaten
  • 1/4 cup minced parsley
  • 4 Medjool dates, pitted and diced
  • Pinch crushed red pepper flakes
  • salt & pepper to taste

Instructions

  1. Preheat oven to 300¬ļ F.
  2. Place the bread cubes on a large rimmed baking sheet. Bake until lightly browned and crisp, about 15-20 minutes. Remove and cool on baking sheet.
  3. Meanwhile, add the sausage to a hot saute pan coated with cooking spray. Brown until no longer pink, breaking into bite sized pieces. Remove with a slotted spoon and set aside. In the same pan, add the butter and onions and cook on medium-low for 25-30 minutes until the onions are very soft and caramelized.
  4. Increase oven temperature to 375¬ļF.
  5. Add the bread cubes, sausage, onions, parsley, dates and crushed red pepper flakes to a large bowl. Toss gently to combine. Add chicken stock, beaten egg, salt and pepper and toss to combine.
  6. Generously butter a 9x3 baking dish and pour the bread mixture into the dish. Top with a sheet of parchment paper and then tightly wrap in foil. Bake for 50-60 minutes. Remove foil for the last 10 minutes of baking to crisp the top. Serve immediately.

Notes

Makes a great addition to your open-faced turkey sandwich the next day!

http://www.farmgirlgourmet.com/2013/10/sweet-bread-sausage-medjool-date-stuffing.html

 

Great holiday recipes start with KING‚ÄôS HAWAIIAN¬ģ Dinner Rolls! Vote for your favorite KING‚ÄôS HAWAIIAN recipe here for a chance to win one of three $500 gift cards! Sweepstakes Rules.

This is a sponsored conversation written by me on behalf of King’s Hawaiian¬ģ. The opinions and text are all mine.

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Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

My sweet friend Lori over at Recipe Girl reached out to me to see if I’d like a copy of her incredibly delicious cookbook. ¬†Along with the offer of the book was another offer to give away a copy of it to one of my readers. ¬†I knew you’d love this book as much as I do, so I said Heck Yes!!

Austin Food Bloggers | farmgirlgourmet.com

Pictured from Left to Right: Cheryl (TidyMom), Kristen (Dine & Dish), Sommer (A Spicy Perspective), Sandy (Reluctant Entertainer), Brenda (A Farmgirls Dabbles), Yours Truly & Lori (Recipe Girl)

Lori and I met for the first time at Big Traveling Potluck in Los Angeles this past April. ¬†We’ve been online blogging friends forever it seems, but never had to the opportunity to meet. ¬†It wasn’t until BlogHer Food conference in Austin in June that we had the chance to just hang out.

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

Lori was chatting the other day on Twitter about this roasted butternut squash salad and it was that moment that my mind was made up that this was the recipe to try in the book. ¬†I was working on several other recipes the day I made this so I enlisted my neighbors stove to roast the squash, so I asked if she’d like to partake in the finished dish with me. ¬†She and her husband said sure. ¬†So after the roasting was done, she popped over to bring the beautiful toasted goodness and we assembled the dish. ¬†One bite. ¬†Two bites. ¬†Before we knew it we’d both gobbled it up and there were no leftovers for her husband. ¬†Oops. ¬†It’s seriously that good and so incredibly easy to make. ¬†Tossing the garlic in the pan for a few takes away some of the sharp bite and brings out the sweetness of the cloves. ¬†Take my advice, go get a butternut and make this pronto! ¬†Send all thanks to Miss Lori! ¬†She’s the rockstar of this recipe.

Enter to win the book by filling out the promosimple app below.

Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 Servings

Make it as a side or a vegetarian main course. Either way, this is a delicious dish that screams fall flavor.

Ingredients

  • 3 pounds butternut squash, peeled, seeded and cut into 3/4 inch pieces
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pine nuts
  • 2 tablespoons finely chopped fresh sage
  • 2 large garlic cloves, minced

Instructions

  1. Preheat the oven to 450¬ļF. Line a baking sheet with parchment paper or spray lightly with cooking spray.
  2. In a medium bowl, toss the butternut squash cubes with 1 1/2 tablespoons olive oil. Spread out the butternut squash on the prepared baking sheet and sprinkle with salt and pepper. Roast the squash for 35 to 45 minutes, or until tender.
  3. While the squash is roasting, in a small skillet, heat the remaining 1/2 tablespoon oil over medium-low heat. Add the pine nuts, sage and garlic and cook, stirring constantly, until the pine nuts are lightly browned, 3 to 4 minutes.
  4. Scoop the butternut squash into a large bowl. Scrape the pine nut mixture onto the butternut squash and gently toss. Serve Immediately.

Notes

Add crumbled goat cheese on top for a kicked up version.

Lori's note: "Pine nuts can turn from brown to burnt very quickly. Keep a close eye on them and keep stirring".

http://www.farmgirlgourmet.com/2013/10/roasted-butternut-squash-garlic-sage-pine-nuts.html

Disclaimer: I was provided a copy of the Recipe Girl Cookbook free of charge.  One winner will be chosen via random.org and notified via email on November 5, 2013.  Failure to reply will forfeit winnings and a new winner will be chosen.  Cookbook shipped via Recipe Girl.

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Gluten-Free Pumpkin Donuts with Chocolate Glaze

Gluten-Free Pumpkin Donuts | farmgirlgourmet.com

Gluten-Free Pumpkin Donuts | farmgirlgourmet.com

I talk about it occasionally on Facebook. ¬†Sometimes I talk about it here on my blog too – like this recipe. ¬†But let’s talk about it now.

I feel better when I don’t eat gluten!

There, I said it! ¬†I have not been diagnosed as gluten-intolerant, diabetic, or anything of the sort. ¬†I am just finally able listen (and hear it loud and clear) when my body says “hey, that mac & cheese you just snarfed is making your stomach percolate!”

Gluten-Free Pumpkin Donuts | farmgirlgourmet.com

So now that the earplugs are out and I’m listening to my body, I have been mindfully limiting my gluten intake. ¬†I still crave pasta, bread and did I mention bread? ¬†Ya, I love bread¬†(I can’t wait to make this recipe). ¬†A. ¬†LOT. ¬†So this is no easy task and if you’re on the same journey, you can most definitely relate. ¬†It’s all doable – right? ¬†It’s just listening to the little voice on your shoulder saying “put down that hunk of levain and pick up that banana or you will be paying later”. ¬†After the mac & cheese incident the other night, I am definitely listening.

Gluten-Free Pumpkin Donuts | farmgirlgourmet.com

It all brings me to this recipe. ¬†I heart donuts almost as much as bread. ¬†Almost. ¬†I wanted a quick “bread fix” this weekend and opted for making baked gluten-free donuts. ¬†It wouldn’t be fall if they didn’t have pumpkin in them. ¬†I mean, have you seen Pinterest lately? ¬†It’s all orange and pumpkin-y over there and I love every bit of it.

These donuts make a lot! ¬†18 to be exact, so you may want to half the recipe if you’re not feeding an army (or a massive hankering for donuts). ¬†Half the glaze too while you’re at it….or not, it’s also great on ice cream. ¬†Just sayin.

About gluten-free flour mixes (store-bought and otherwise):

  • Trader Joe’s¬†Gluten-Free All Purpose. ¬†It’s light, and easy to work with and so far I’ve used it for several recipes with good success. ¬† It’s $3.99 for 16 ounces which can add up quick if you’re making a recipe that requires a lot of flour.
  • Bob’s Red Mill Gluten-Free All-Purpose¬†an easy-to-come-by mix. ¬†In certain recipes I find it to be too heavy in the garbanzo flour department which can result in a bean-y flavor. ¬†At $3.65 for 22 ounces, you definitely get more bang for your buck.
  • Make your own: Here’s a recipe from Gluten-Free on a Shoestring¬†that is on my list to try. ¬†I am all for saving money and am looking forward to not shelling out $4 a recipe in flour.
  • King Arthur Flour Gluten-Free Multi-Purpose¬†flour mix is another option on the shelves. ¬†I happen to love KAF with all my heart and have worked with them on many an occasion. ¬†Which reminds me, maybe I should see if they’d be willing to let me play with their flour for the upcoming holiday season. ¬†Gluten-Free goodies = happy heather tummy.

So that’s the skinny on flours. ¬†I would love to hear how you incorporate gluten-free recipes into your rotation in the comments below!

Now let’s go make some GF Pumpkin Donuts with Chocolate Glaze, shall we?

Gluten-Free Pumpkin Scones with Chocolate Icing

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 40 minutes

Yield: 18 donuts

Gluten-Free Pumpkin Scones with Chocolate Icing

Gluten-free pumpkin donuts made kid friendly with a chocolate glaze. Perfect for a fall day.

Ingredients

    For the Donuts:
  • 2 1/2 cups gluten-free flour mix
  • 1 cup light brown sugar, packed
  • 1/4 cup white granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 14 ounces pumpkin puree
  • 3 large eggs
  • 2 teaspoons pure vanilla
  • 1/2 cup extra-virgin olive oil
  • cooking spray
  • For the Glaze:
  • 2 cups confectioners sugar, sifted
  • 1/2 cup unsalted butter
  • 1/4 cup fat-free milk
  • 1 teaspoon corn syrup
  • 2 teaspoons pure vanilla extract
  • 4 ounces bittersweet chocolate, chopped

Instructions

    For the Donuts:
  1. Preheat oven to 350. Spray a donut pan generously with cooking spray and set aside.
  2. In a large bowl, whisk the flour, brown sugar, white sugar, baking soda, salt and pumpkin pie spice until light and fluffy. Add the pumpkin puree, eggs, vanilla and olive oil and whisk to combine.
  3. Spoon the batter into the prepared donut pan to 2/3 full. Bake 16-18 minutes, or until they spring back with touched. Remove from the oven and allow to cool in the pan for 2-3 minutes. Turn out onto a wire rack and repeat with remaining batter making sure to clean the donut pan and spraying well with cooking spray. When cool enough to handle, dip in chocolate glaze.
  4. For the Glaze:
  5. Sift the confectioners sugar and set aside.
  6. In a small saucepan, add the butter, milk, corn syrup and vanilla. Warm over medium heat, do not boil. Add the chocolate and stir to melt. Remove from heat and whisk in confectioners sugar. Dip the donuts and set on a wire rack to set.

Notes

Donut recipe adapted from Gluten-Free Goddess Glaze recipe adapted from Alton Brown Chocolate Doughnut Glaze

http://www.farmgirlgourmet.com/2013/10/gluten-free-pumpkin-donuts-with-chocolate-glaze.html

Resources:

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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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Homemade Pumpkin Spiced Latte

Pumpkin Spiced Latte Logo

Being a food blogger is a fun, rewarding and delicious job.  We rarely eat the same meal twice around our house.  With that said, there are those rare recipes that you just can’t help but make over and over again.  Well, this Pumpkin Spiced Latte is just that (here’s the original post).  It’s so easy and doesn’t require starting your car and driving across town to the green colored coffee stand – where you will no doubt, drop $5 or more for a latte.

I made this recipe last Fall and it has since become my highest viewed post ever.  People pin it like crazy every day!  I didn’t want to change up a good thing too much, but I have updated the recipe a tad.

Here‚Äôs the ingredients: strong coffee (brewed in the coffee maker, French press or espresso machine), milk (any %), pumpkin puree from a can, sugar or sugar substitute  vanilla extract, pumpkin pie spice and some whipped cream on top!  You can even make the milk mixture ahead, pop it in the fridge in a sealed container and have it on hand for a quick latte in the morning.

This is what the original photo looked like.  Aside from my most amazing (and totally unavailable anywhere on the interwebs) red mugs, it’s not the best photo.  Coffee…as it turns out, is one of the hardest things to photograph.  If it had a tongue, it would be sticking out right now saying “neener neener, you’ll never take a good photo of me”.   I hope you enjoy this oldie but goodie.
 

Homemade Pumpkin Spiced Latte

Yield: Make 2 ‚Äď 10 ounce latte‚Äôs

Ingredients

  • 2 cups milk (any % you choose)
  • 4 tablespoons canned pumpkin puree
  • 2 tablespoons white sugar
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup strong coffee or espresso
  • canned whipped cream

Instructions

  1. Add the milk, pumpkin, sugar, vanilla and pumpkin pie spice to a small sauce pan over medium-high heat. Bring almost to a boil, stirring constantly - if you allow it to boil it will get thick (yuck). Whisk the mixture until it starts to froth, about 1 minute. Divide milk mixture between two mugs. Add the coffee slowly down the side so you don’t disturb the milk froth, add a squirt of whipped cream and a pinch more of the pumpkin pie spice and enjoy.

Notes

NOTE: Keep a spoon on hand, because of the thick nature of pumpkin puree, you will want to stir the latte occasionally to keep it from getting thick at the bottom of your mug.

Another Note: To get a good thick froth, you can add COLD pumpkin mixture to a large glass mason jar. Cap and shake vigorously. When you have a good froth, REMOVE CAP and microwave the milk mixture to desired temperature. Never leave the cap on and do not shake a capped jar with hot liquid or you will get injured.

http://www.farmgirlgourmet.com/2012/11/pumpkin-spiced-latte.html

FarmgirlGourmet-Pumpkin-Spice-Latte
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