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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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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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 425º 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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Pickled Red Onions

Pickled Red Onion Recipe | farmgirlgourmet.com

Pickled Red Onion Recipe | farmgirlgourmet.com

In the hustle and bustle of life, sometimes it’s all you can do to toss a bottle of ketchup on the table when you’re making burgers, let alone slicing and dicing a bunch of toppings.  This recipe is quick and the onions come out sweet and only have heat from the arbol chile pods and the black peppercorns and not from a raw onion.  Use them to top a burger, grilled chicken or dice them up to garnish your hot dogs.

Pickled Red Onions | farmgirlgourmet.com

Start out with the quick pickling mixture.  To a clean jar add in the apple cider vinegar, water, sugar, salt and aromatics.  Here are some options to choose from, pick one or many:

Like other aromatics like thyme, sage, jalapeno?  Go crazy and add whatever flips your skirt!  Just keep the first 4 ingredients the same and you will have delicious pickled red onions no matter what you do.

Pickled Red Onion Recipe | farmgirlgourmet.com

Now that it’s loaded with flavors, add in one peeled and sliced red onion and let the spices, cider and onions get to know each other.  The acid in the vinegar will mellow the heat of the onion and give them a sweet and spiced flavor that’s amazing on top of a burger or pulled pork sammie.

Pickled Red Onions
A quick pickled red onion recipe that's a perfect topping for your favorite burger or hot dog. Add aromatics of choice to kick it up.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 cup water
  2. 1/2 cup apple cider vinegar
  3. 1 tablespoon white sugar
  4. 1 1/2 teaspoons kosher salt
  5. 20 black peppercorns
  6. 1 arbol chile pod
  7. 1 garlic clove, peeled and crushed
  8. 1 red onion, peeled and sliced
Instructions
  1. To a 16 ounce jar, or medium bowl, add the water, apple cider vinegar, sugar, salt, peppercorns, chile and garlic. Stir to dissolve sugar and salt. Add the red onion slices and set aside for 15-20 minutes. Longer, if desired. Serve on your favorite burger.
  2. Store in the refrigerator for up to 1 week if not using right away.
Farmgirl Gourmet http://www.farmgirlgourmet.com/

 

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Easy Cheesy Skillet Lasagna

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

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

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

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

easy-cheesy-skillet-lasagna2

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

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

easy-cheesy-skillet-lasagna3

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

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

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

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

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

Ingredients:

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

Directions:

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

Now for my Skillet Version in 30 minutes!

Easy Cheesy Skillet Lasagna

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6-8 Servings

Easy Cheesy Skillet Lasagna

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

Ingredients

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

Instructions

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

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

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

 

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

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

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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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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 450ºF. 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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Mustard-Glazed Chicken Wings with Sweet and Sour Dipping Sauce – And a GIVEAWAY!

Mustard Crusted Wings with Sweet and Sour Dipping Sauce | farmgirlgourmet.com

This is a sponsored post.

Mustard Crusted Wings with Sweet & Sour Dipping Sauce | farmgirlgourmet.com

I absolutely love using the slow cooker. The ease of popping some chicken or a pork shoulder into it in the morning and having something warm and delicious just waiting for you in the evening is pure genius. I had the opportunity, along with my fellow Virtual Potluck group, to receive a new slow cooker from Hamilton Beach along with the Not Your Mother’s Slow Cooker: Family Favorites cookbook and I was definitely not turning it down.

Mustard Crusted Wings with Sweet and Sour Dipping Sauce | farmgirlgourmet.com

My old slow cooker had definitely seen better days. The cooking controls were not very helpful with only warm, low and high and no way to control the hours or precise internal temperature of the meat I was cooking.

Hamilton Beach Slow Cooker | farmgirlgourmet.com

The Hamilton Beach model is amazing, in my opinion.  I can set it manually, or it comes with pre-programmed times and temperatures as well as a thermometer probe for the times when I need to know the internal temp of a boston butt.  I love it!

Mustard Crusted Wings with Sweet and Sour Dipping Sauce | farmgirlgourmet.com

Did I mention I love it?

not-your-mothers-slow-cooker-family-favorites-taste-and-tell

The cookbook is a great resource for quick and easy to prepare slow cooker meals.  Some recipes are as easy as opening a few cans or jars and mixing together with meat or beans for a homey dinner.  Others, like this one, require a few more steps, but are worth the extra effort.

Some of my favorite recipes in this book include:

  • Turkey and Three Bean Chili
  • Winter Squash Stuffed with Sausage, Mushrooms & Cranberries
  • Black Bean and Rice Soup with Salsa Cream

Mustard Crusted Wings with Sweet & Sour Dipping Sauce | farmgirlgourmet.com

I made these chicken wings at the beginning of the week.  I had intended to photograph them the next morning for this post but when I went to the fridge I felt like Old Mother Hubbard.  The wings had vanished.  My anti-leftover-eating-kids had taken them for their school lunch.  Yep, they’re that good.  So it was back to the slow cooker drawing board.

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You definitely need to check out the recipes from the rest of the Virtual Potluck team for this post and giveaway.


Chile Colorado Enchiladas

Steak Fajitas with Cilantro Yogurt Cream

Fennel Leek Potato Soup

Homemade Ketchup

Slow Cooker Pork Chops

Split Pea Soup with Ham

Blue Cheese Mashed Potatoes

Now that you’re drooling, how would you like to WIN the cookbook and the slow cooker?  Serious!  Fill out this rafflecopter entry form and you could win one of 8 slow cookers and cookbooks.

a Rafflecopter giveaway

Mustard-Glazed Chicken Wings with Sweet and Sour Dipping Sauce – And a GIVEAWAY!

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Yield: 4 Main Dish Servings or 10 Appetizer

A quick slow cooker recipe for mustard glazed chicken wings and a sweet and sour dipping sauce.

Ingredients

  • 2/3 cup grainy mustard
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 pounds chicken wings, cut into joints, with bony wing tips cut off and reserved for another use.
  • Sweet and Sour Dipping Sauce:
  • 2 cups apricot preserves
  • 1/2 cup apple cider
  • 1/4 cup firmly packed light brown sugar
  • 2 teaspoons dry mustard
  • 1 teaspoon ground ginger

Instructions

  1. Coat the inside of the crock with butter-flavored or olive oil nonstick cooking spray. In the crock, combine the mustard, olive oil, salt, black pepper, and cayenne with a spoon. Add the wings to the crock and toss to coat with mustard mixture. Spray the wings lightly with some cooking spray. Cover and cook on HIGH for 2 to 3 hours. If possible, stir gently halfway through the cooking time, bringing the bottom wings to the top.
  2. Combine the dipping sauce ingredients in a microwave-safe bowl. Microwave on HIGH for 2 minutes to melt the brown sugar and preserves.
  3. Serve the wings hot with the warm dipping sauce on the side.

Notes

Use a large round or oval slow cooker.

http://www.farmgirlgourmet.com/2013/10/mustard-glazed-chicken-wings-sweet-sour-dipping-sauce-giveaway.html

Disclaimer: I was provided a copy of the cookbook Not Your Mothers Slow Cooker: Family Favorites as well as a Hamilton Beach Slow Cooker.  I was not, however, compensated monetarily.

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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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Creamy Sweet Potato Soup with Fried Sage

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

I seriously cannot believe that summer is over.  The kids have been back in school now for 3 weeks and the weather has turned from 90’s to 50’s in the blink of an eye.  How did that happen?

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

When the weather turns cold, the first thing I gravitate towards is soup.  I love a big bowl of steamy deliciousness in the fall.  I’m sure I’m not alone there.  It makes the cold dark days seem manageable, in my eyes.

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

You know when you’re sitting out in the sun in the middle of summer and you can feel the heat permeate your insides and every inch of you feels warm and toasty?  That’s how I view soup…like the sun warming me from the inside out.

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

This is a really easy soup to make, in fact, it’s done in less than 30 minutes and is filling and delicious.  You can opt out of the fried sage if you’re making this for picky eaters, but don’t skip it for the big kids.  Frying sage removes the pungent oils and it imparts a light sweetness to the leaves.  Let it rest a minute on paper towels and then crumble easily over the soup.

Here’s the recipe:

Creamy Sweet Potato Soup with Fried Sage

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6-8 Servings

Creamy Sweet Potato Soup with Fried Sage

A quick weeknight soup made with white fleshed sweet potatoes and crispy fried sage on top.

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 1 red onion, diced
  • 2 celery stalks, diced
  • 5 garlic cloves, minced
  • pinch crushed red pepper flakes
  • 4 large white fleshed sweet potatoes, peeled and cubed
  • 4 cups chicken stock or water
  • 1/4 cup all-purpose flour
  • 4 cups fat-free milk
  • 1 teaspoon olive oil
  • 6-8 fresh sage leaves

Instructions

  1. In a large stock pot, add 2 tablespoons butter and melt over medium high heat. Add the onion and celery and cook until onions are soft and translucent, about 10 minutes. Add the garlic, red pepper flakes, sweet potatoes and salt & pepper, to taste. Continue to cook for 5 more minutes. Add the chicken stock and bring to a boil, reduce heat to medium-low and simmer until potatoes are tender and no longer crunchy, about 8-10 minutes.
  2. Working in batches, puree all but 2 cups of the potato mixture. Return to same pot with the reserved potatoes. Stir to combine.
  3. Meanwhile in a medium saucepan, melt remaining 4 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking continuously, for 2 minutes. Slowly add the milk while whisking and cook until the milk mixture begins to thicken, about 4-5 minutes. Add to the potato puree and stir well to combine. Bring to a semi-boil and when the soup starts to become thick, turn down the heat to simmer.
  4. Add 1 teaspoon olive oil to a small frying pan over high heat. Add the sage leaves and fry for about 30-45 seconds per side. Remove to a paper towel and allow to cool slightly. Crumble over warm soup and serve.
http://www.farmgirlgourmet.com/2013/09/creamy-sweet-potato-soup.html

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

More Soups You Should Try…

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Spicy Hummus & Quinoa Falafel

Spicy Hummus & Quinoa Falafel | farmgirlgourmet.com
This is a sponsored post.

Spicy Hummus & Quinoa Falafel | farmgirlgourmet.com

When I was in Los Angeles for the Big Traveling Potluck back in April, I had the pleasure of meeting the social media rep for Sabra.  We had one major thing in common: neither of us wanted to be on a bus going up in the Murrieta foothills.  Lucky for us, my roommate Fabi from Not Just Baked, had a car.  2 trips up the foothills and back made the 3 of us fast friends.

Sebastian Bach | farmgirlgourmet.com
This one’s for you Steeeephanie

We talked about everything under the sun, including our love of hair bands, which concerts we loved and hummus.  Stephanie, or Steeephanie as I like to call her, asked if I’d like to develop a recipe using hummus.  Umm, heck to the YA I would.  Little did I know that I would receive every kind of hummus that Sabra made.  Seriously, 2 gigantor boxes showed up at my door, then another one a few days later.  This is my fridge, which doesn’t even show it all!  Really!

My first recipe was a Hummus Crusted Tilapia.  It was really tasty, but no amount of photo editing would make it look appetizing.  Lighting, hunger, rushing….it all played against the poor poor tilapia.  It was super easy though.  Slather defrosted Tilapia fillets with your fave hummus and bake.  VIOLA!  Easy and really great – just not photogenic.

I was brainstorming with my good friend Nelly over at Cooking with Books, because I knew she’d have some good hummus ideas.  She’s a Tastemaker which means that she works with Sabra on a regular basis.  We tossed ideas back and forth over the fence and then the Falafel idea was born.  This recipe is seriously 3 ingredients, super easy and it’s seriously tasty!  Thanks to Stephanie and Sabra for asking me to develop a recipe using their superior hummus.  My family is forever spoiled by the chickpea love.

Spicy Hummus & Quinoa Falafel

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings

Serving Size: 2 falafel

Spicy Hummus & Quinoa Falafel

3 ingredient Spicy Hummus and Quinoa falafel fritters. Easy to make and less calories than the traditional fried falafel.

Ingredients

  • 2 cups cooked quinoa
  • 1 cup Supremely Spicy Sabra Hummus
  • 2 tablespoons flour
  • Small Pitas
  • Sliced Tomato
  • Spinach Leaves
  • Sliced Red Onion
  • Feta Crumbles
  • Condiments

Instructions

  1. Mix the quinoa, hummus and flour together. Cover and chill for 1 hour.
  2. Preheat oven to 425º. Line a rimmed baking sheet with parchment.
  3. Use a hinged scoop to make 12 equal sized balls. Place on parchment lined baking sheet and press down slightly with a spatula. Bake 10 minutes.
  4. Turn the oven on to broil and broil until crisp, about 3-5 minutes. Carefully flip each falafel and broil until crisp, about 3 minutes more. Remove immediately and serve with mini pita pockets, tomato, spinach, red onion, feta and your favorite condiments.

Notes

Any flavor of hummus will work with this recipe. Let your imagination soar.

http://www.farmgirlgourmet.com/2013/07/hummus-quinoa-falafel.html

Disclaimer: I was compensated for creating a unique recipe using Sabra’s products.  All opinions are my own and my love for Stephanie, Fabi, Nelly & Sebastian Bach are priceless.

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