Roasted Celery Soup Recipe

Roasted Celery Soup | farmgirlgourmet.com #client

This Roasted Celery Soup recipe with garlic, onion and coconut milk is vegan, paleo and incredibly delicious.  This is a sponsored post.  

Roasted Celery Soup | farmgirlgourmet.com #client

If you’re looking for an easy and delicious soup, you need to give this Roasted Celery Soup a try.  Not only is it roasted celery but also garlic and onion as well.  This soup is vegan, paleo, and 100% bombdelicious.

Roasted Celery Soup | farmgirlgourmet.com #client

I have been a Dole ambassador for the past 12 months and not only do they send me amazingly delicious salads, but they sent along a brand new product for them…celery.  What makes it new?  Dole scoured the earth and found a strain of celery that is less stringy, crisper and milder in flavor than other commercially available varieties.  No, this isn’t some scientist modified celery, but a variety that’s exclusively sold only to Dole.  You can find it in the produce section of most supermarkets, or by searching here.

Roasted Celery Soup | farmgirlgourmet.com #client

The soup comes together super easy.  Just toss the veggies on a roasting pan and sprinkle with salt, pepper and some olive oil and roast for 45 minutes.  In the last 10-15 minutes of roasting you can boil some yukon gold potatoes in vegetable stock, puree it all and it’s time to ring the dinner bell.  

Roasted Celery Soup | farmgirlgourmet.com #client

My teenager, who eats bacon like it’s going out of style, took one look at this soup, cocked an eye and asked “what is in THIS?”.  My response was “just eat it, you’ll like it”.  He took one slurpy spoonful and his eyebrow raised up and he responded with “wow, this is good”.  #winning  All of the mom’s out there are feelin’ me right now.  Right?  I think he finished his bowl of soup before anyone else and went back for seconds.  It really is a beautiful soup and the coconut milk is barely detectable if you’re not a fan of coconut milk.  

Roasted Celery Soup

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: 4-6 Servings

Roasted Celery Soup

A smooth and luscious Roasted Celery Soup with garlic, onion and coconut milk. Vegan, paleo and primal.

Ingredients

  • 10 large celery stalks, cleaned
  • 4 large garlic cloves, peeled
  • 1/2 yellow onion, cut into large chunks
  • 2 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 8 cups vegetable stock
  • 3/4 lb small yukon gold potatoes, cut into large dice
  • 13.5 oz can coconut milk
  • salt & pepper, to taste
  • chili flakes, for garnish (optional)

Instructions

  1. Preheat oven to 350¬ļF.
  2. Place the celery, garlic and onion on a large rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45 minutes.
  3. While the vegetables roast, bring the vegetable broth to a boil and add the potatoes. Boil for 8-10 minutes, or until very tender. Add the celery mixture to the broth. Allow to cool slightly. Working in batches, puree the soup and pour into a clean stock pot. You can also pass through a fine mesh sieve if you'd like the soup to have less texture. Add the coconut milk and heat over medium heat until the soup is hot, stirring occasionally. Season again with salt and pepper to taste. Sprinkle a little chili flake before serving.
http://www.farmgirlgourmet.com/2015/12/roasted-celery-soup-recipe.html

Roasted Celery Soup | farmgirlgourmet.com #client

Disclaimer: I am a paid ambassador for Dole.  All opinions are my own.

Roasted Celery Soup | farmgirlgourmet.com
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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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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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Kale Salad with Garlic Tarragon Dressing

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

A beautiful Kale Chopped salad loaded with cabbage, carrots, herbs and topped with a creamy garlic-tarragon dressing.  This is a sponsored post.

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

I don’t know about you, but my garden is busting at the seams this summer already.  The hot dry conditions have my kale, cabbage and tomatoes zooming through their growing cycle.  This is definitely not a complaint, as usually I’m waiting around impatiently for the first ripe tomato, but not this year.  We’ve been eating them for weeks.

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

One of my favorite meals from the garden is a giant kale salad.  This Kale Chopped Salad is one I make frequently during the summer.  The crunch from the 2 varieties of cabbage mixed with the sweetness of dried cranberries compliments the tangy dressing perfectly.  Toss a few chopped pistachios on the top and this can be dinner or a side in a flash.  

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

Imagine all of the possibilities with this salad; you could top it with grilled shrimp or chicken, add sliced radishes, switch up the herbs in the dressing by using basil instead of tarragon.  It’s such a great salad base and so easy to modify with what you have in season in your garden or farmer’s market, or what’s available at your grocery store.  I’m a huge fan of Dole’s chopped red cabbage to make tossing together a salad much quicker.  The convenience of it being chopped is not the only one, it’s also great because it’s a smaller quantity and you’re not left with that half of red cabbage in the veggie drawer staring at you each time you pop open the fridge.

Kale Chopped Salad with Garlic Tarragon Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8-10 Servings

Kale Chopped Salad with Garlic Tarragon Dressing

A beautiful Kale Chopped salad loaded with cabbage, carrots, herbs and topped with a creamy garlic-tarragon dressing.

Ingredients

  • 6 cups DOLE chopped kale, stems removed
  • 1 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 4 cups DOLE chopped white cabbage
  • 1 cup DOLE chopped red cabbage (radicchio)
  • 1 cup DOLE grated carrots (about 2 medium)
  • 1/2 cup chopped parsley
  • 1/2 cup dried cranberries
  • 1/4 cup chopped cilantro (optional)
  • 4 tbsp chopped green onions (optional)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon champagne vinegar (or rice wine vinegar)
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon minced garlic
  • 1 teaspoon sugar
  • 2-3 tablespoons chopped pistachios

Instructions

  1. In a very large bowl add the kale, salt and olive oil. Using your fingers to rub the oil and salt into the kale. This will soften the kale and make it less bitter. Rinse kale in a colander under cold water. Drain well. Chop more if desired. Add both chopped cabbages, carrots, parsley, cranberries, cilantro and green onions. Toss to combine.
  2. In a blender jar, add the mayonnaise, sour cream, champagne vinegar, tarragon, sugar and garlic. Pulse to combine. Add a little milk or water to thin if the consistency is too thick.
  3. Toss the kale mixture with the dressing to coat. Sprinkle pistachios over and serve immediately.
http://www.farmgirlgourmet.com/2015/07/kale-salad-with-garlic-tarragon-dressing.html

Disclaimer: This is a sponsored post.  I am a paid ambassador for Dole.  All opinions are my own.

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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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Chinese Chicken Wraps

Chinese Chicken Wraps | farmgirlgourmet.com

This is an incredibly easy recipe for Chinese Chicken Wraps.  Think: Chinese Chicken Salad deconstructed into a wrap.  So good.

Chinese Chicken Wraps | farmgirlgourmet.com

If I’m out and there’s Chinese Chicken Salad on the menu, 9 times out of 10, I will order it.  There’s something about the mix of greens, chicken and crispy wontons that gets me salivating every single time.  What better way to eat your salad than in a wrap?  No fork, easy to pack.  It’s a two-fer.  

Chinese-Chicken-Wraps-2

I’ve recently partnered with Toufayan Bakeries to bring you some deliciousness using their wraps, pitas, and gluten-free product lines.  If you follow me on Instagram then you probably saw this photo:

Chinese Chicken Wraps | farmgirlgourmet.com

This is just the top layer of goodies.  It was packed with wraps and pitas and chips and cookies and more wraps (gluten-free) and more pitas and smart bagels and sea salt caramel pita chips (WHAT?).  I have a recipe idea for the pita chips that I think you’re going to LOVE.  Be on the lookout soon for that. 

My kids have had a hay day going through this box and have demolished several items, including, but not limited to, COOKIES.  When I told them I was going to make Chinese Chicken Wraps, they were like “awe mom” [insert whiny voices here] until they saw this:

Chinese Chicken Wraps | farmgirlgourmet.com

And then it was all questions about how much longer until they were finished while buzzing around me like little bees.  I love it when that happens.  The general consensus was that I should make these wraps every day for their school lunch.  The husband also agreed that there should be one extra one made for him as well.  So I guess you can say that this recipe is a keeper.  I hope you give it a try and love it as much as we did.  Here’s the recipe.  Enjoy!

Chinese Chicken Wraps

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 Wraps

Chinese Chicken Wraps

A quick recipe for Chinese Chicken Wraps. Like the salad only in wrap form.

Ingredients

  • 4 Toufayan Wraps
  • 5 wonton wrappers, sliced into strips
  • 2 chicken breasts
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • cooking spray
  • 3 cups romaine lettuce, coarse chopped
  • 1 cup shredded red cabbage
  • 2 carrots, peeled and cut into matchstick sized pieces
  • 2 mandarin oranges, peeled and sectioned
  • 2 scallions, sliced
  • For the Dressing:
  • 1/4 cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon sesame oil

Instructions

  1. Preheat oven to 425¬ļ F. Spray a rimmed baking sheet with cooking spray and add wonton strips. Toss to coat in cooking spray. Bake 5 minutes, or until starting to lightly brow and get crisp. Remove and set aside.
  2. Increase oven to broil. Spray same rimmed baking sheet with cooking spray and add chicken breasts. In a small bowl mix together the soy sauce and 1/2 teaspoon sesame oil. Brush chicken breasts on both sides and broil until golden and cooked through, turning once, about 10-15 minutes. Remove and allow to cool slightly. Dice and place in a bowl. Set aside.
  3. In a 1/2 pint mason jar add the dressing ingredients and cap. Shake vigorously until dressing is combined. Pour over chicken and stir to coat.
  4. Lay 1 wrap on a work surface and add 1/4 of each: prepared chicken, romaine, carrots, cabbage, mandarins, scallions and wonton chips. Fold edges in and roll to make the wrap. Repeat with remaining wraps. Serve immediately.
http://www.farmgirlgourmet.com/2015/03/chinese-chicken-wraps.html

Dislaimer: I am in a paid working relationship with Toufayan Bakeries and was given product to create a recipe.  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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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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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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Easy Cheesy Skillet Lasagna

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

I am a brand representative of¬†Rag√ļ¬ģ & 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

Rag√ļ¬ģ 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 Rag√ļ¬ģ website and make it my own using Rag√ļ¬ģ Old World Style¬ģ 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! ¬†Rag√ļ¬ģ Old World Style¬ģ 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 Rag√ļ¬ģ 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 Rag√ļ¬ģ Tra-Dish Challenge I modified this recipe:

Rag√ļ 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
  • ¬Ĺ cup grated Parmesan cheese, divided
  • 2 eggs
  • 2 jars (1 lb. 8 oz. ea.) Rag√ļ¬ģ Old World Style¬ģ Pasta Sauce
  • 12 uncooked lasagna noodles

Directions:

  1. Preheat oven to 375¬į. Combine ricotta cheese, 1 cup mozzarella cheese, ¬ľ 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 ¬Ĺ 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 Rag√ļ¬ģ Old World Style¬ģ Traditional Sauce
  • 1 cup water
  • 1-package No Boil lasagna sheets, broken
  • ¬Ĺ 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 saut√© until translucent, about 5 minutes. Add the sausage, red pepper and mushrooms and saut√© until meat is cooked through, about 5 minutes. Add the jar of Rag√ļ 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 Rag√ļ¬ģ make sure you check out the Rag√ļ¬ģ Facebook page¬†which is filled with easy and delicious recipes.

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To get more recipes using Rag√ļ¬ģ make sure you check out the¬†Rag√ļ¬ģ 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 Rag√ļ¬ģ. The opinions and text are all mine.

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Pasta with Tilapia, Olives and Feta with Greek Yogurt Sauce

campanelle-tilapia-2

Campanelle with Tilapia, Olives and Feta | farmgirlgourmet.com #pasta #dinnerinunder30 #whilethepastacooks

Hey guess who? ¬†Long-time-no-bloggy, huh? ¬†If you don’t know, I’m a co-owner of Savorx Spice & Flavor Co. and we’re a startup spice company located in Spokane, WA. ¬†We’ve been going full speed ahead like Vin Diesel in the Fast & Furious taking our concept to market. ¬†We just landed a big local grocery chain, so we’ve been busier than busy. ¬†Which ultimately means – no time for blogging for this girl.

Tonights dinner forced me back to my office to hammer out this post. ¬†I knew you’d love this quick and easy pasta dish as much as we did so here I am. ¬†Back in the chair I sat in for 10 hours today and let me tell you, it feels good to be typing this. ¬†Really good. ¬†This is a pasta dish that’s done while the pasta cooks. ¬†Talk about easy! ¬†Less than 30 minutes and it’s time to eat! ¬†Perfection for a busy week night.

campanelle-tilapia-2

My New Years resolution (or year plan as I like to call it) is to get myself back on a schedule. ¬†After joining with Pete to take on Savorx in April of 2013, there hasn’t been much in the way of a schedule for me. ¬†I just knee-jerk daily to whatever needs to be taken care of. ¬†In the past 9 months, we took a brand that was sitting idle for almost 2 years and we launched a successful 60 day¬†Kickstarter for our Spiceologist Block (thank you to everyone who pledged!), we sold a ton of spice rubs at every local farmers market, craft fair and vintage sale we could get into, we redesigned the packaging and labels of our rub line and we moved into our processing facility….all before October of 2013.

We are just about to launch a brand new website (Monday? Stay tuned) as well as dabbling in some wholesale opportunities locally and beyond.  We successfully managed our first holiday season as a retailer and came out of 3 months of holiday push without becoming alcoholics!  Score!

To say it’s been whirlwind is an understatement. ¬†But, with all of that said, I can tell you that I’ve never been happier as to where my future is headed. ¬†Great things are happening here at Farmgirl Gourmet and amazing things with Savorx Spice & Flavor Co. ¬†I often wonder if someone pinched me, if I’d wake up and this was all a dream. ¬†I sure hope not, because this is one roller coaster I don’t want to get off of.

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I’m really glad I took this time tonight to sit down and write. ¬†This is definitely not a profound, thought provoking post, but it sure feels good to sit down and write from my heart. ¬†Nothing sponsored. ¬†No brands making sure I said everything right. ¬†Just me, the keyboard and your eyeballs.

Thanks for reading Farmgirl Gourmet and for supporting me and especially for being patient as I slip away now and then to wear my Spicy Hat.  I have the best readers and I love you all to bits.

Ok, enough blah blah blah – let’s eat.

Pasta with Tilapia, Olives & Feta with Greek Yogurt Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 Servings

Pasta with Tilapia, Olives & Feta with Greek Yogurt Sauce

A quick dinner in under 30 minutes. This dish is done in the time it takes to boil the pasta. Serve with a crisp salad.

Ingredients

  • 1 lb shaped pasta, such as campanelle
  • 3 tilapia loins, cut into bit sized pieces
  • 4 tablespoons unsalted butter, divided
  • 1 teaspoon Greek seasoning
  • 3 garlic cloves, minced
  • 1/4 cup Kalamata olives, pitted, quartered
  • 2 cups plain Greek yogurt
  • 3 tablespoons crumbled feta cheese
  • 1/2 teaspoon minced Italian parsley

Instructions

  1. Boil pasta in salted water, according to directions, until al dente.
  2. In a large frying pan, heat 2 tablespoons butter over medium high heat. Swirl the pan and add the tilapia pieces. Sprinkle with the greek seasoning and allow fish to brown lightly, turning, for about 5 minutes. Remove fish and place in a bowl and set aside. Note: it should be a bit undercooked in the middle as it will continue to cook while it rests.
  3. Add the remaining 2 tablespoons butter to the frying pan and turn the heat to medium. Add the garlic and olives and stir until the butter begins to bubble, about 1 minute. Turn down to medium-low and add the yogurt and stir to combine. Using a spider or slotted spoon, remove the pasta from the water, draining as much as possible, and add to the yogurt mixture. Toss to coat in sauce. Add the fish pieces and any accumulated juice. Sprinkle with feta and parsley and serve immediately.
http://www.farmgirlgourmet.com/2014/01/pasta-tilapia-olives-feta.html

Campanelle with Tilapia, Olives and Feta | farmgirlgourmet.com #pasta #dinnerinunder30 #whilethepastacooks

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