Holiday Gift Guide

15 Foodie Gifts | farmgirlgourmet.com

15 Foodie Gifts | farmgirlgourmet.com

The countdown to Christmas is on and you may still be looking for a quick gift for the foodie on your list or a last minute hostess gift for an upcoming party.  I’ve got you covered and present you with my Holiday Gift Guide for 2015.  Check out the list of 16 of my favorite things from all around the web.

  1. Peet’s Coffee Holiday Blend – This is my all time favorite coffee for the holidays.  It’s incredibly rich and delicious.  $16.95 per pound.

Peet's Coffee Holiday Blend | farmgirlgourmet.com

2. The 8 x 8 Cookbook – my incredibly talented friend Kathy wrote this book and it is fantastic!  I can’t wait to make each and every recipe in this deliciously packed book of yum!  $24.95

The 8 x 8 Cookbook | farmgirlgourmet.com

3. The Spiceologist Block™ – you may remember that we had a Kickstarter for the Spiceologist Block back in 2013.  It launched right after I joined Pete on our Spicy Journey and it’s one popular beechwood block filled with spicy love.  We hand fill, hand stamp and box each one with love.  Starts at $159.00.

Spiceologist Block | farmgirlgourmet.com

4.  Woodbridge by Robert Mondavi – This limited-edition kitchen set was created for the fall and holiday season that benefits AmpleHarvest.org, an organization that helps provide struggling families with fresh produce. Nothing is better than giving two-fold.  $35.00

Woodbridge Gift Set | farmgirlgourmet.com

5.  Kidrobot Foodie Plush – Macarons can make a cook crazy in the kitchen, but with Margarette the Macaron it’s nothing but fun.  Super soft and snuggly – and there’s even a taco plush.  Crazy cute.  $29.95

Kidrobot Foodie Plush | farmgirlgourmet.com

6. Express Lane Cooking – The concept of this book, from fellow foodie friend Shawn Syphus of I Wash…You Dry, is so cool!  5 ingredient recipes with a twist.  I love my book and I think you will too!!  $13.89

Express Lane Cooking Cookbook | farmgirlgourmet.com

7.  Jacobsen Salt 6 Vial Gift Set – I got the chance to meet Ben Jacobsen this past summer and he is one class act.  I’ve been a fan of his salt company for some time because the salts are amazing and the company is a class act.  $29.95

Jacobsen Salt 6 Vial Gift Set | farmgirlgourmet.com

8.  DIY Bacon Kit – I mean, is it really necessary to say more?  It’s Bacon.  Homemade.  Lord have mercy.  $19.95

DIY Bacon Kit | farmgirlgourmet.com

9. Spiceologist Rub Gift Set – I know what you’re thinking…”she’s trying to sell me on her spice stuff”.  Well, you might be partially right, but let me tell you…Spiceologist is growing like nuts because of 1 thing…delicious products.  Our rubs are all natural, no gluten and 100% versatile and delicious.  $95.00

Spiceologist 8 Pack Rub Gift Set | farmgirlgourmet.com

10. Booey’s Gourmet Pepper Sauce – Let me just say….this stuff is BOMBDELICIOUS.  Pappa Booey is working fast and furious to get his ecomm site up and running, so if you’re local to Spokane there are several stores where you can pick up a bottle of sauce.

Booey's Gourmet Pepper Sauce

11. The Joyful Table Cookbook by Susan Joy –  January will be here in 2 shakes and we’ll all be taking a big hard look at the after effects of “just one more cookie”.  I think I’ve tried every single way of eating there is but the one that sticks with me and is easy for me to stick to is the Paleo/Primal way of life.  I mean…butter, hello?  This is a FANTASTIC book filled with amazingly delicious and easy recipes that is not just for the month of January, but for the rest of your life.  $57.48 

The Joyful Table | farmgirlgourmet.com

12. Foodie Fight – A Game For Serious Foodies – If you have a foodie on the list…I bet they’d love a game just for foodies.  I know I would.  $18.67

Foodie Fight Game | farmgirlgourmet.com

13. Le Creuset Dutch Oven – The gift that keeps on giving and giving and giving.  The beauty of a Le Creuset is that you buy it once and you’ll have it forever.  Starts at $130

Le Creuset Dutch Oven | farmgirlgourmet.com

14. Hampton’s Lane Curated Box – curated box of deliciousness.  Hampton’s Lane hand curates each item for their super creative monthly box.  They even have a 50 Shades of Chicken box.  $47.00

Hampton's Lane | farmgirlgourmet.com

15. Salted Chocolate Chip Cookie Mix from Not Without Salt – Ok, let me just tell you…I was sent a couple of these tubes of cookie mix and they are AMAZING, easy to whip up and the vanilla infused brown sugar…well that stuff is bomb!  $14.00

Chocolate Chip Cookie Pie | farmgirlgourmet.com

16. Rösle Garlic Press – Some people might say “don’t you have chef’s knife?” but wait…this is my most used kitchen tool for one reason – IT WORKS.  And it’s a dream to clean.  I’ve had mine for a very long time and it’s still incredible. $49.00

Rosle Garlic Press | farmgirlgourmet.com

That concludes this year’s version of the top foodie gifts in my humble opinion.  If you don’t have a foodie on your list for the Le Creuset, let me know.  I gladly accept kitchen gadgets and I’d even make something amazing just for you.  :)  

Happy Holidays & Merry Christmas to you all.  Thanks for being here.

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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.  😉  

Meaty 4 Bean Chili | farmgirlgourmet.com

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

Meaty 4 Bean Chili | farmgirlgourmet.com

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

Meaty 4 Bean Chili | farmgirlgourmet.com

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

Meaty 4 Bean Chili Recipe | farmgirlgourmet.com

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

Meaty 4 Bean Chili

Yield: 8-10 servings

Meaty 4 Bean Chili

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

Ingredients

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

Instructions

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

Other great chili recipes:

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Hot Langoustine and Artichoke Dip

Langoustine Greek Yogurt Dip-3

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

Langoustine Greek Yogurt Dip-3

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

Langoustine Greek Yogurt Dip

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

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

Hot Langoustine and Artichoke Dip | farmgirlgourmet.com #client

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

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

Hot Langoustine and Artichoke Dip

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6-8 Servings

Hot Langoustine and Artichoke Dip

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

Ingredients

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

Instructions

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

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

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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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S’mores Martinis

S'mores Martinis | farmgirlgourmet.com

This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.
S'mores Martinis | farmgirlgourmet.com

You know, sometimes you just need to bring the outdoors in and well, kick it up big kid style.  This s’mores martini from David Venable’s latest cookbook: Back Around the Table: An “In the Kitchen with David” Cookbook does just that.  Sweet, toasty and adults-only deliciousness that harkens the memories of sitting around the campfire during the summer months.

David Venable QVC Back Around the Table | farmgirlgourmet.comDavid’s entire book is a treasure-trove of amazing recipes, great commentary and even a foreword from my sweet friend Ree.  Deciding on a recipe to make from this book was the hardest thing to do.  So many delectable choices.  Here were a few of my faves:

  • Spiced Bacon Skewers – Umm…..HELLO Christmas morning!!
  • Cherry Strudel – I <3 strudel
  • Seven-Layer Taco Salad – Yes yes and yes
  • Kansas City-Style Smoked Chicken – I drool!

I lead a crazy hectic life.  Having go-to recipes that will feed the hungry troops, not take eons and are delicious is what I strive for and this book does not disappoint in that arena.   There are over 100 recipes in David’s latest book with 11 chapters and tons of beautiful color photography to get your mouth watering.  

S'mores Martinis | farmgirlgourmet.com

This recipe is soooooo easy to make and even easier to drink.  Toasting the marshmallows in a hot frying pan is genius!  You could also use a kitchen torch if you’re feeling fancy.  :)  Here’s the recipe.  Salud!

If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!

S’mores Martinis

Rating: 51

Prep Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: Makes 2

S’mores Martinis

This delicious concoction can me made for Valentine's Day or an anniversary dinner, or really anytime you feel like having s'mores in a slurpy sweet adult beverage.

Ingredients

  • ¼ cup chocolate syrup
  • 2 graham crackers, finely crushed
  • 2 marshmallows
  • ¼ cup marshmallow vodka
  • ¼ cup Adult Chocolate Milk
  • ¼ cup heavy cream

Instructions

  1. Put 3 tablespoons of the chocolate syrup on a small plate. Place the crushed graham crackers on another small plate. Dip the rims of two martini glasses in the chocolate syrup, then dip the rims into the graham cracker crumbs. Quickly turn the martini glasses right side up and drizzle the remaining 1 tablespoon chocolate syrup in a spiral design on the insides of the glasses. Put the glasses in the freezer for 1 hour to let the chocolate harden.
  2. Remove the glasses from the freezer. Heat a small nonstick skillet over medium-high heat. Put each marshmallow on the end of a skewer. Place the skewers in the skillet with a flat side of the marshmallows facing down, until the marshmallows turn golden, about 45 seconds. Remove the skewered marshmallows from the pan and, using the tines of a fork, push 1 marshmallow into each martini glass.
  3. Fill a cocktail shaker halfway with ice, half of the marshmallow vodka, half of the Adult Chocolate Milk, and half of the cream. Shake well and strain the mixture into one of the glasses. Repeat for the second drink.

Notes

Ask for Adult Chocolate Milk and Marshmallow Vodka at your local wine & spirits store.

http://www.farmgirlgourmet.com/2014/12/smores-martinis.html

S'mores Martinis | farmgirlgourmet.com

Venable’s second cookbook, Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s Resident Foodie, has recently been released in October 2014 and features more than 100 brand-new recipes, as well as 30 fan favorites, that highlight David’s inventive spin on traditional comfort food favorites.

Recipes including Banana-Peanut Butter French Toast, Sunday Pot Roast, Smoked Brisket, Five-Cheese Fifteen-Minute Mac’ n’ Cheese, and Mimi’s Blackberry Cobbler–can be found in Venable’s second comfort food cookbook. QVC’s resident foodie shows you how to transform recipes you know and love into exciting new dishes that still remind you of home.  

Plus, with 11 chapters–some designed for your favorite kitchen appliances like the pressure cooker or slow-cooker, as well as a bonus holiday chapter that’s only available in cookbooks purchased from QVC–you’re sure to find something that fits your lifestyle and gathers everyone back around the table.

Comments submitted may be displayed on other websites owned by the sponsoring brand.

If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!

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

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DIY Pumpkin Spice Latte

DIY Pumpkin Spice Latte | farmgirlgourmet.com
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.


DIY Pumpkin Spice Latte | farmgirlgourmet.com

Now that we’ve all changed our clocks back in an effort to conserve daylight for the winter months (except the lucky folks in AZ & HI), I find myself driving to and from work in the dark.  I live in the North near the Canadian border where the sun rises at 7 am and sets at just before 4 pm.  Getting that much needed vitamin D can be incredible tricky when you’re sitting in an office or at school all day. 

Homemade Pumpkin Pie Spice

When you think of vitamin D, you probably picture a day lounging at the beach.  And while it’s true that our bodies do make the important nutrient while basking in those controversial rays, it might not be enough for our children’s budding bodies.  So how else can our children get enough vitamin D (without risking a major sunburn)?  With milk, of course!  Fortified with vitamin D, milk is delicious, nutritious, and the ideal drink for kids of all ages—and grown-ups too!

One of my favorite ways to incorporate milk during the winter months is making a DIY Pumpkin Spice latte.  I even make them for my kids without the coffee, of course.  This Pumpkin Spice Latte recipe is quick, easy and packed with vitamin D and real pumpkin deliciousness.  

More Milk Facts

Sunshine in a Glass
An eight-ounce glass of milk gives you 25 percent of your daily vitamin D. Unfortunately, more than 75 percent of Americans don’t get enough vitamin D. And that number is likely higher in the Pacific Northwest. Good thing milk contains the vitamin D that clouds keep away.

Build Healthy Bones
Vitamin D helps budding bodies absorb and retain calcium and phosphorus, two things that are vital for building healthy bones. And that’s one major reason little bodies should get 400 international units of vitamin D—or four cups of milk—each day.

Milk Might Promote Immunity
New research has emerged indicating that vitamin D may play a part in promoting a healthy immune system, potentially warding off certain cancers, high blood pressure, and autoimmune diseases. We’ll drink to that!

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 Facebook.com/DairyFarmersofWashington.

 
This post was sponsored by the Washington State Dairy Commission in conjunction with Mode Media.  All opinions are my own.

 

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Aztec Kahlúa Hot Cocoa

Aztec Kahlua Hot Cocoa | farmgirlgourmet.com

Aztec Kahlua Hot Cocoa

I am a fan of hot cocoa.  I don’t mean the powdered stuff that you add hot water to.  I’m talking about melting semi sweet chocolate into rich whole milk for a mug full of chocolate-y deliciousness.  There’s nothing better on a cold and blustery winter day.

Now imagine, if you will, adding Mocha Kahlúa and cayenne pepper to your chocolate milky concoction.  It takes the ordinary to whole new level of delicious.

 

Aztec Kahlua Hot Cocoa | farmgirlgourmet.com

The first hot chocolate beverage was created by the Mayans over 2000 years ago and cocoa beverages were an essential part of the Aztecs culture.  If they had Kahlúa in 1400 AD, I bet it would’ve been added to their cocoa.

Each year during the holidays, we get together with our neighbors for what we call Yule Bakken.  It’s an evening spent eating finger foods and sipping holiday beverages at several homes in the neighborhood.  Along the route to the next house, we sing Christmas carols loudly with a merry caravan of holiday spirited adults and children alike.  It’s an evening we all look forward to that usually ends at our house.  Guitars come out and we all squeeze into our livingroom with mugs of warm cocoa (some spiked, most not) and sing along like the most perfect Norman Rockwell depiction of the best Christmas ever.  I can’t wait to have a big pot of this Aztec Kahlúa Hot Cocoa waiting for my Yule Bakken guests this holiday.

What’s your favorite holiday tradition?  I love hearing what others do during the holidays to create lasting memories.  Tell me in the comments below.

Aztec Kahlúa Hot Cocoa

Yield: 4 servings

Aztec Kahlúa Hot Cocoa

Aztec Kahlúa Hot Cocoa is a mix of spicy, sweet and Mocha Kahlúa rum. Perfect for warming up the adults on a chilly winter day.

Ingredients

  • 4 cups milk
  • 1 1/2 cups heavy cream
  • 1 1/2 cups semisweet chocolate
  • 1 teaspoon instant espresso powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • pinch of Kosher salt (optional)
  • 1 cup Mocha Kahlúa

Instructions

  1. In a large saucepan, add the milk, heavy cream, chocolate, espresso powder, cinnamon, cayenne and salt. Warm slowly over medium-low heat, until chocolate is melted. When warm enough to serve, add the Kahlúa and stir to combine.
  2. Ladle into mugs and serve immediately with marshmallows or sweetened whipped cream.
http://www.farmgirlgourmet.com/2013/11/aztec-kahlua-hot-cocoa.html

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

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

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Sweet Bread, Sausage & Medjool Date Stuffing

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

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

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

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

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

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

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

Sweet Bread, Sausage & Medjool Date Stuffing

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 6 Servings

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

Ingredients

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

Instructions

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

Notes

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

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

 

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

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

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Roasted Butternut Squash with Garlic, Sage and Pine Nuts

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

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

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

Austin Food Bloggers | farmgirlgourmet.com

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

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

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

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

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

Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 Servings

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

Ingredients

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

Instructions

  1. Preheat the oven to 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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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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Eggnog Bourbon Balls

Eggnog Bourbon Balls

My kitchen has been turning out deliciousness like a well oiled machine over the past week or so.  Sweet treats, candies & of course cookies.  It’s the holiday way, isn’t it?  I wish I had the ability to buy my friends and neighbors a special gift, but a plate of homemade goodies is the easiest and most economical way to show them that I care and that they are thought of during the busy holiday season.

Egg Nog Bourbon Balls

You know I love my bourbon which is evidenced here, here and here.  And what goes better with Bourbon during the holidays than Eggnog?  Nothing, if your name is Heather!  They are SUPER easy to make and if you let them “marry” for a couple of days you just might get a buzz from eating a couple.   So here’s my public service announcement: Don’t eat bourbon balls and drive.  The end.  :)

Eggnog Bourbon Balls

Ingredients

  • 1 cup crushed Vanilla wafer cookies (grind in food processor)
  • 1 cup powdered confectioners sugar
  • 1 cup ground pecans
  • 1/4 cup Bourbon
  • 2 tablespoons cocoa powder
  • 1 tablespoon light corn syrup (such as Karo)
  • 10 ounces egg nog flavored candy melts such as Wilton Eggnog Candy Melts
  • ground nutmeg

Instructions

  1. In a medium bowl, add the ground wafer cookies, powdered sugar, pecans and cocoa powder. Stir to combine well. Add the bourbon and corn syrup and stir until the mixture comes together and is well incorporated. Using a small hinged scoop or a teaspoon, make balls and place on a parchment lined baking sheet. Repeat with remaining mixture and place the baking sheet in the freezer for 20 minutes.
  2. Using a double boiler, add the egg nog candy melts to the top and melt slowly. Stir the candy melts just to combine. Drop one chilled bourbon ball in the candy and using a fork flip it over to coat. Tap the fork on the side of the double boiler to remove excess candy and place back on the parchment lined baking sheet. Sprinkle the wet candy with a tiny pinch of ground nutmeg. Repeat with the remaining bourbon balls. Refrigerate or consume immediately.
http://www.farmgirlgourmet.com/2012/12/eggnog-bourbon-balls.html

Eggnog Bourbon Balls recipe | farmgirlgourmet.com
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