Buckwheat Hoe Cakes with Fresh Banana

Buckwheat Hoe Cakes with Fresh Banana | farmgirlgourmet.com #breakfast #mymilkchoice
Disclosure: Compensation was provided by Washington State Dairy Commission via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Washington State Dairy Commission.


Buckwheat Hoe Cakes with Fresh Banana | farmgirlgourmet.com #mymilkchoice #ad #breakfastIt’s almost without fail that every Sunday morning I whip up a giant breakfast for my troops.  It’s our one day of normalcy in our hectic lives and we all sit around our little breakfast table and enjoy a meal together before we head out for the day.

Buckwheat Hoe Cakes with Fresh Banana | farmgirlgourmet.com #breakfast #mymilkchoice

Also without fail is a jug of milk on the table.  My kids enjoy a cold glass with their meals and as a mom, I encourage it because it’s not only high in protein, but is packed with nutrients that help me and my family lead a strong healthy lifestyle.

One of our favorite breakfast items is Buckwheat Hoe Cakes.  Even the kids gobble them up!  These hoe cakes are light and airy and pair well with freshly sliced banana and a drizzle (or a geyser) of syrup.  My kids love them and I hope you will too.

Buckwheat Hoe Cakes with Fresh Banana

Yield: 4 Servings (about 8 panackes)

Serving Size: 2 pancakes

Buckwheat Hoe Cakes with Fresh Banana

Ingredients

  • 3/4 cup buckwheat flour
  • 1 cup all purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3 tablespoons butter, melted
  • 2 cups milk
  • 2 bananas, sliced
  • cooking spray

Instructions

  1. In a large bowl add the buckwheat and all purpose flours, sugar, baking soda and salt. Whisk to combine. In a medium bowl add the milk, egg and butter and whisk to combine. Add the wet ingredients to the dry ingredients and whisk to combine.
  2. Heat a large skillet over medium-high heat and spray with cooking spray. Add 1/2 cup of the pancake mixture and cook until bubbly and dry around the edges, flip and cook for a 30-60 seconds more. Repeat with remaining batter.
  3. Top each serving with some banana slices and serve with your syrup topping of choice.
http://www.farmgirlgourmet.com/2014/09/buckwheat-hoe-cakes.html

WA-AP-LOGO

Sometimes less really is more. When you choose natural milk, you’re getting nine essential nutrients packed into a few natural ingredients. To learn more about what Washington dairy families are doing to keep your milk pure, fresh and local, visit akeyingredient.com. You can also follow along at Facebook at http://Facebook.com/DairyFarmersofWashington.

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5 Ingredient Mexican Potato Stack

5 Ingredient Mexican Potato Stack | farmgirlgourmet.com #spon

5 Ingredient Mexican Potato Stack | farmgirlgourmet.com #spon

One of the things I love more than anything is making a hearty breakfast for my family.  There’s something about cooking up something delicious for the first meal of the day that fills my heart with joy.  Now, I’m not talking about a giant breakfast, I am a busy mom, that’s a fact Jack.  So how do you whip up something healthy and hearty in a short time?  One way is using leftovers and another is using products like Simply Potatoes, like I did for this recipe.  If you have an easy recipe using only 5 ingredients, you should enter it into the Simply Potatoes sweepstakes!  The winner gets $3000!  Imagine all the goodies you could make with $3000!

5 Ingredient Mexican Potato Stack | farmgirlgourmet.com #breakfast #spon

Don’t forget me when you’re rich and famous!  :)  Let’s get back to this delicious recipe.  I whipped this plate of YUM up in a jiff!  I used Simply Potatoes Mashed Potatoes because they are fresh potatoes use only real ingredients and heated them in the microwave.  Then added them to a hot skillet sprayed with cooking spray in patties and crisped them up.  They will be a bit loose, but that makes them crispy on the outside and soft on the inside.  Flip carefully!  I heated up a can of seasoned black beans while the potato pancakes were cooking and then sliced up some avocado, fried a few eggs and to top it all off, I drizzled it with bottled salsa.  Everything is done before the potato pancakes are done.  All that’s left is 4 hungry bellies and some forks.

5 Ingredient Mexican Potato Stacks | farmgirlgourmet.com

This was a big hit and every gobbled it right up!  How’s that for a quick breakfast that won’t have you slaving over the hot stove for hours?  I know, I’m a giver.  Here’s the recipe.  Make sure you make it soon!

5 Ingredient Mexican Potato Stack

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 Servings

5 Ingredient Mexican Potato Stack

A quick and hearty breakfast only using 5 ingredients.

Ingredients

  • 24oz package Simply Potatoes Traditional Mashed Potatoes
  • 15oz can seasoned black beans (or plain and season to your liking)
  • 4 eggs
  • 1 avocado, peeled, pitted and sliced
  • salsa

Instructions

  1. Heat the mashed potatoes according to manufacturer instructions.
  2. Heat a large skillet over medium-high heat and spray with cooking spray. Portion the hot mashed potatoes into 4 patties. Press lightly to flatten. Cook until browned and crispy, about 5 minutes. Flip and repeat on the other side for another 5 minutes.
  3. While the potato pancakes are cooking, heat black beans until warm, set aside.
  4. In another skillet, fry eggs to your liking.
  5. Assembly:
  6. Place the potato pancake on a plate and top with black beans, avocado slices, an egg and drizzle with your favorite salsa. Serve immediately.
http://www.farmgirlgourmet.com/2014/03/5-ingredient-mexican-potato-stack.html

For rules on how to enter the Sweepstakes click here.

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

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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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Mango Orange Agua Fresca

Mango Orange Agua Fresca | farmgirlgourmet.com

An easy recipe for mango-orange agua fresca.  So refreshing and delicious.

Mango Orange Agua Fresca | farmgirlgourmet.com

Before I was married and had kids, I lived in San Francisco, CA.  There really is nothing like a big city when it comes to eating delicious food.  The diversity of restaurants is mind-boggling and whatever you have a craving for is sure to be around the corner at any given moment.

Mango Orange Agua Fresca | farmgirlgourmet.com

One of my favorites is Mexican food and we would frequent a few taqueria’s in the city that had authentic Mexican food, not the Americanized stuff of the big chains.  Without fail there were always large containers of agua fresca on the counter.  Strawberry, watermelon and always horchata (a nut and/or rice beverage).  Agua fresca is essentially a puree of fresh fruit mixed with water and a sweetener (if needed) and is refreshing and delicious.  Think Kool-aid without the red dye #5.  It’s a perfect summer sipper and can be mixed with club soda to make a sparkler or even a shot or two of tequila for a delicious margarita.

Mango Orange Agua Fresca | farmgirlgourmet.com

My son couldn’t drink enough of this agua fresca and has been begging for me to make more.  It’s super easy to do and will keep in the fridge for 3-4 days (if it lasts that long).

Mango Orange Agua Fresca

Prep Time: 10 minutes

Total Time: 15 minutes

Yield: 8 cups

Mango Orange Agua Fresca

A super fast recipe for a refreshing mango and orange agua fresca. Perfect for a warm summer day.

Ingredients

  • 4 cups mango, peeled, pitted, rough chopped (about 3)
  • 1 1/2 cups fresh orange juice (about 3)
  • juice of half a lime
  • 2 1/2 cups cold water
  • honey or other sweetener, if necessary (I used 1 teaspoon stevia)

Instructions

  1. Add the mango, orange juice and lime to a blender and puree until smooth. Pass through a fine meshed sieve set over a bowl. Pour into a pitcher and add the water and sweetener, if desired.
  2. Pour into an ice filled glass and enjoy.
http://www.farmgirlgourmet.com/2013/06/mango-orange-agua-fresca.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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Chewy Puffed Brown Rice Bars

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com

Today I’m going to tell you a little story about Heather.  I know, you’re stoked, right?  And…it’s going to be in third person, which is always fun.  Ok, here it goes.

Heather has been working like a crazy lady lately.  No, she doesn’t have a book deal (yet) and she never got that second call back for that cool cooking show on NBC either (darn).  What Heather does aside from this blog is graphic & web design.  She’s not professionally trained, just a girl who likes to make things pretty.  Making other peoples blogs pretty takes a lot of time.  Time that is usually spent making yummy food for Farmgirl Gourmet.  Hence, the reason my her posts have been so sporadic lately.

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com #recipe

Now for some fun news – no, still no book deal.  Heather just partnered with a local spice company called SavorX.  It’s not your ordinary online spice company, SavorX strives to give you the freshest whole spices and even offers a Spiceologist subscription where you can have spices with a recipe sent to you every month.  But wait, there’s more….  (gah Heather loves saying that).  The monthly subscription comes with a high quality video of how to make the dish.  No more reading through clunky recipes trying to figure it out, spicy chef Pete walks you through it step by step in a fun video.  Nice, right?  Anyway, Heather is super stoked to be a part of the founding team for this company and she’s going to be hanging up her Blog Beautifying Hat and putting on her Entrepreneurial Let’s Make This The Best Spice Company Around hat.  Phew…that’s a mouthful.  So bare with me Heather as she empties one full plate and brings in another that’s heaped twice as a high.

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com #recipes

Ok, enough of that third person stuff.  I will do my best to keep the yumminess coming on Farmgirl Gourmet.  I have a lonnnnnng list of recipes on my white board just waiting to be made, photographed and eaten.  😉  Here’s a recipe for a quick bar that is filled with puffed brown rice, oats, sunflower seeds, sweet dried cranberries and dipped in dark chocolate.  NOM!

Chew Puffed Brown Rice Bars

Yield: 18 bars

Chew Puffed Brown Rice Bars

A quick recipe for puffed brown rice bars mixed with oats, seeds and dried cranberries.

Ingredients

  • 4 cups puffed brown rice cereal
  • 1 cup rolled oats
  • 2/3 cup dried cranberries
  • 1/3 cup sunflower seeds, toasted
  • 5 1/2 cups mini marshmallows
  • 3 tablespoons salted butter
  • 7 ounces dark chocolate

Instructions

  1. Spray a 9x13 glass baking dish with cooking spray. Set aside.
  2. Add the first 4 ingredients (puffed rice through sunflower seeds) to a medium bowl and stir to combine. Set aside.
  3. Melt the butter in a large pot over medium heat. Add the marshmallows and stir to coat with melted butter. When the marshmallows have melted, remove from the heat and pour in the rice and oat mixture. Stir well to combine. Pour in to prepared baking dish and press the mixture firmly using a small piece of waxed paper, parchment paper or the wrapper from the butter. Allow to cool for 30 minutes. Turn out onto a cutting board and cut into 18 bars.
  4. Melt chocolate on top of a double boiler simmering over medium-low heat. When the chocolate has melted completely, remove from the heat and dip the bottom of each bar in the chocolate and place on a piece of parchment paper. Allow chocolate to harden for 30 minutes and then enjoy.
http://www.farmgirlgourmet.com/2013/04/chewy-puffed-brown-rice-bars.html

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com

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Veggie Mac & Cheese Gratin

Veggie Mac & Cheese Gratin

Veggie Mac & Cheese Gratin via farmgirlgourmet.com

I recently received a box of Veggie Mac & Cheese varieties from Mann’s Packing.  There were 4 different flavors in the box for me to try.  I prepared the Fiesta Mac & Cheese as the package directed, but decided to give the Classic Cheese a little Farmgirl twist.  The end result was a quick side dish that the whole family enjoyed.

Veggie Mac & Cheese Gratin via farmgirlgourmet.com

If you haven’t heard of Mann’s before, they are a family owned vegetable packing company located in the beautiful, sunny California.  Here’s a little about their mission and vision:

Our mission: Fresh Vegetables Made Easy.™

Our values:
Honor: where we come from matters
Passion: for excellence in everything we do
Quality: people, products and service
Vision: always innovating for the future

We value the world in which we work and live. We support our local schools and donate generously to a number of charitable organizations in our community and throughout our industry.

Veggie Mac & Cheese Gratin via farmgirlgourmet.comYou’ve probably seen their packaged veggies in your local grocery store.  They sell all kinds of prepackaged vegetables that are ready to eat including: Green Beans, Butternut Squash and Broccoli & Carrots, to name a few.  Most of their varieties are “steam in the bag” veggies, but you can also add them to stir fries or salads.

Veggie Mac & Cheese Gratin via farmgirlgourmet.com

There latest products are the “Kid-Friendly Veggie Mac & Cheese” varieties.  Having 2 kids….I can attest to the friendliness.  Both of mine were happy to eat it – including the veggies.

A side note before we get to this super easy recipe.  Mann’s did not ask me to post about their product.  They were kind enough to send me product without any mentions of me posting about them.  All opinions stated in this post are my own and priceless.  The end.  Now here’s the recipe.  And hey…thanks for reading.

Veggie Mac & Cheese Gratin

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 Servings

Veggie Mac & Cheese Gratin

An easy baked gratin side dish using Mann's Veggie Mac & Cheese kit.

Ingredients

  • 1 package Mann's Veggie Mac & Cheese
  • 1 tablespoon olive oil
  • 4 large mushrooms, cleaned & cut into bite sized pieces
  • 1/4 cup panko bread crumbs

Instructions

  1. Preheat oven to 375 degrees F. Spray an 8x8 glass baking dish with cooking spray. Set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute for 2-3 minutes, just until beginning to brown. Add the broccoli from the mac & cheese package and saute for 2 minutes more. Remove from the heat and add the pasta from the pouch and the cheese sauce. Stir to combine with the mushrooms and broccoli. Add to prepared baking dish and sprinkle with panko.
  3. Bake for 15 minutes. Remove and serve immediately.
http://www.farmgirlgourmet.com/2013/02/manns-veggie-mac-cheese-gratin.html

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Beef Stroganoff – Hamburger Helper Style

Beef Stroganoff via farmgirlgourmet.com

Beef Stroganoff via farmgirlgourmet.com

I took a poll on Facebook asking what you wanted to see for an upcoming post.  It was a evident that you all wanted some homemade Hamburger Helper style Beef Stroganoff.  I’m a giver, so here I am…serving it up!

Hamburger Helper Style Beef Stroganoff from farmgirlgourmet.com

This recipe is so easy to make.  I based if off my recipe for original Hamburger Helper with a few tweaks.  One bite from the Hubs and he was in HH heaven…..again.  That man likes his hamburger helper.

Beef Stroganoff from farmgirlgourmet.com

I tossed in a few mushrooms because I happen to like them.  If you want to keep it original, then just omit them.  I won’t call the Mushroom Council and tattle on you.  Swear.

Beef Stroganoff Hamburger Helper Style - farmgirlgourmet.com

This collage was swapped…add the beef stock and milk then the spices.  :)  Someone needs to fire the QA lady.  Or give her more java.

Beef Stroganoff via farmgirlgourmet.com

Cover and let that baby simmer for 10 minutes or until the pasta is done to your liking.  Last, add in the sour cream and ring the dinner bell.

Beef Stroganoff – Hamburger Helper Style

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 25 minutes

Yield: 4 Servings

Beef Stroganoff – Hamburger Helper Style

A quick family-pleaser made in one pot. No need to buy the boxed stuff ever again. It's easy to make from scratch!

Ingredients

  • 4 large mushrooms
  • 1 teaspoon olive oil
  • 1 lb ground beef
  • 8 ounces wide egg noodles
  • 2 cups milk (I used fat free)
  • 1 1/2 cups hot water (or beef stock)
  • 1/2 teaspoon Better than Bouillon Beef Base (omit if using pre made beef stock)
  • 1 tablespoon cornstarch or flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2/3 cup sour cream (I used light)

Instructions

  1. Heat a large skillet over medium-high heat. Add the olive oil and brown the mushrooms. Remove to a bowl and set aside.
  2. Add the ground beef and brown. Discard all but 1 teaspoon of fat. Bring back to medium high heat and add the noodles, milk, beef stock, mushrooms, cornstarch, salt, pepper and paprika. Stir to combine and cover. Lower the heat to medium and allow to simmer for 10-12 minutes, or until the noodles are cooked through.
  3. Add the sour cream and simmer for 5 more minutes. Serve immediately.
http://www.farmgirlgourmet.com/2013/02/beef-stroganoff-hamburger-helper-style.html

Beef Stroganoff via farmgirlgourmet.com

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Red Velvet Donuts with Cream Cheese Icing

Red Velvet Donuts - farmgirlgourmet.com

Red Velvet Donuts - farmgirlgourmet.com

Can you believe Valentine’s Day is tomorrow?  I’m still scrambling to figure out what sweet thing I’m going to do for my hubby.  If you’re still looking for something sweet, why not make him a batch of baked Red Velvet Donuts?  They are easy to make and fun t eat.  Sprinkle with festive Valentine’s sprinkles and you’ll be noshing on them in no time.

Red Velvet Donuts - farmgirlgourmet.com

I work in conjunction with Zak Design, a local manufacturer of fun houseware items.  I am helping them create a fun recipe database of easy family friendly food.  Check out the full recipe for these donuts on Zak Designs blog here.

Happy Valentine’s Day!

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Mini Turkey Corndogs with Smoky Ketchup

Mini Turkey Corndogs with Smoky Ketchup

You know me…I’m all about making my own and when it comes to corndogs, that still rings true.  My kids, even though they are getting older, love corndogs.  They beg for them when we’re at the grocery store.  Making them is almost as easy as opening the box and you can’t beat homemade – in my humble opinion.

I love supporting local and have recently partnered with Zak to help them build their recipe database on their website.  They not only sell the coolest melamine products, like these confetti bowls, but they are located only a few miles from me.  They have been a huge supporter of Farmgirl Gourmet and I for them.  So why not partner and make deliciousness together?  From time to time I will be creating a recipe for them and sharing it here too.  Like these delicious little corndogs.  They were incredibly addicting…and so was the smoky ketchup.  That may be my new favorite condiment.  Ok, I won’t tease anymore.  Don’t forget to check out their other recipes while you’re there.

Get the recipe HERE.

 

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@Emeril Egg Salad Supreme – #SeriousSandwich

Emeril's Egg Salad Supreme Recipe - Click Image to See Post


As a young girl I can remember sitting on the rocky sand bar at Benbow Lake in Northern California with my grandmother.  She would pack my cousin and I an egg salad sandwich on white bread and we’d picnic there during the warm summer months.  It’s one of those memories that comes flooding back every time I take a bite of an egg salad sandwich.  

She, of course, made hers on good old white bread and would sometimes slice a few black olives on the top.  Nowadays I try to be a little more mindful of the type of bread I choose, but sometimes, it’s just necessary to buy a sack of white bread and go for it.

Memories like that are amazing.  I hope someday that something I make with love will fill my kids or grandkids minds with joyous times of the past.  When I saw that we were making Emeril’s version of egg salad for the #SeriousSandwich blogalong, I was skeptical.  I mean, how could it be any better than my grandma’s egg salad?  Well, this is definitely not your ordinary eggy deliciousness.  It’s “kicked up” as Emeril would say.  And in a goooooooood way!  I thought maybe my kids would turn nose to all of the ingredients but they loved it, well one really liked it, the other is still in Grandma’s Camp.  We had them for dinner with freshly made tri-color potato chips and it was delish!  

Photo courtesy of Emeril Lagasse

I won’t tease you anymore.  You just need to give it a try for yourself and see if it rivals your favorite egg salad memory.

Egg Salad Supreme

Here’s a simple, delicious sandwich. The dry mustard and paprika give it a wonderful surprising wasabi-y or horseradish-y accent.

Ingredients
12 hard-boiled eggs
1/2 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon hot Hungarian paprika
¼ cup minced shallot
¼ cup chopped green onion or fresh parsley leaves
¼ cup minced celery
1/2 cup mayonnaise, homemade (see page 309) or store-bought
12 slices White Sandwich Bread (page 303)

Instructions
  1. Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
  2. Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
Makes 6 sandwiches, about 3 cups filling

Don’t forget to check out The Secret Ingredient Blog for fun bios on the participating bloggers – here and here!

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Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies 2

This week has gotten away from me.  I can’t even believe that tomorrow is Friday?  How did that happen?  Well, I had the best intentions of giving you a week of zuke deliciousness, but have only managed to eek out the Chocolate Chocolate Chip Olive Oil Zucchini Bread – and these delicious cookies. 

Zucchini Chocolate Chip Cookies

I guess 2 recipes using zucchini is better than 1 and definitely better than none, right?  If you are staring at your zuke and wondering what to make, I suggest you start with these outrageously delicious cookies first.  Then head over and make the bread.  Not that it’s not good, because it is delish and moist, but these cookies are the bombdiggity.  Ya, I never say that word out loud.  It seemed fitting at this moment.

Zucchini Chocolate Chip Cookies 3

I decided to not tell the kiddos what was in the cookies.  If you look hard enough, you can see the green flecks of zuke skin, but I know my kids when they get home from school.  The backpack drops and the fridge door opens.  They start the afternoon snacking and usually do it in a rush, so I figured neither would recognize the green bits.  Both ate a couple of cookies and I could hear lots of “happy groans” coming from the kitchen.  The teenager – aka “picky” came to my office and proclaimed that the zucchini cookies were the best cookies ever, next to her all time faves of Pumpkin Spice Cookies and Chewy Chocolate Gingerbread Cookies.  Wow..well alrighty then.  If the picky one likes them, then they have to good.  I only ate 2 of them, on the day they were baked because they were snarfed up so fast it would make your head spin.  So are you jonesin to make a batch yet?  If you know someone who grows zucchini, they are most likely begging people to take one or 382 of them off their hands right now.  So ask a friend to spare a squash and make some of these delicious noms today!  Oh, I almost forgot…they have no butter in them.  WOOT!  Enjoy!

Zucchini Chocolate Chip Cookies

Butter-free zucchini chocolate chip cookies that are moistened up with fruity olive oil.  This recipe is adapted from London Bakes: Chocolate Chip Courgette & Animal Vegetable Miracle: Zucchini Chocolate Chip Cookies
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Ingredients
1/2 cup extra virgin olive oil
1 medium egg
1/3 cup local honey
1/2 cup brown sugar
1 tablespoon vanilla extract
1 cup all purpose flour
1 cup unbleached whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup zucchini, finely shredded, squeezed slightly
1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the olive oil, egg, honey, brown sugar and vanilla and mix well to combine.
  3. In a medium bowl add the flours, baking soda, salt, cinnamon and nutmeg and whisk to combine.  Add to the olive oil mixture until just combined.  Add the zucchini and mix just until combined.  Stir in the chocolate chips.  
  4. Use a hinged scoop to make uniform cookies, or drop by spoonfuls.  Bake for 12-15 minutes, or until no longer doughy in the center.  Remove and cool on wire racks.
Makes about 2 dozen.
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