Join me today with my guest Amy Mullins, Founder & CEO of A Courageous Voice.
Today Amy will talk bluntly on the impacts of child sexual abuse and what help is available.
As a female business owner & entrepreneur Amy has taken her life experiences and create a source of information & help for anyone who has been exposed to this type of violence.
Join Jean & Tim as they connect for their Spring Garden Talk. This month Tim will be discussing the importance of creating natural habitats and pollinator gardens. Learn the importance of incorporating native plants to your area specifically along with specific pollinator plants.
Karey Stid is Taste the Local Difference’s Local Food Coordinator in the mid to Southeast region of the mitten. She is passionate about connecting and developing authentic relationships with the local food and beverage producers (and supporters!) in her region. In her free time she can be found walking her dog, cooking spontaneous meals with her husband, or catching up with friends and family members!
To learn more about Taste The Local Difference and if you’re interested in becoming a partner there are a few ways to get signed up: You can visit localdifference.org/services/partnerships to learn more and sign up yourself Or, if you would like to talk with someone within your region who can tell you more about partnership opportunities, reach out to me via email at karey@localdifference.org and I will make sure that you get connected with the Local Food Coordinator in your area to start that conversation.
Podcast with Victoria O’Brien, Owner & Designer for Draft Paper Co.
“Greeting cards for the rest of us!” ~Victoria O’Brien
Today’s guest really will inspire you!
During our conversation Victoria goes on to describe the naming of her company and reflects on how each one of us are also in a particular stage of life… in a draft stage. I was so moved with her analogy as it resonated with me so deeply. She goes on to explain that her company, just like her life is in Draft, and certainly not the final version.
“From morning till night, sounds drift from the kitchen, most of them familiar and comforting…. On days when warmth is the most important need of the human heart, the kitchen is the place you can find it; it dries the wet sock, it cools the hot little brain.” – E.B. White
This is another all time family favorite, and I am confident it will become one of yours as well! If you own a copy of my popular cookbook, Lovingly Seasoned Eats & Treats, you will find this recipe on page 155. If you don’t own a copy and would like to, click this link to purchase either a beautiful spiral bound softcover or NEW, a Downloadable PDF version!
To watch me make this super delish recipe, click the video below to watch on my YouTube Channel!
Our Favorite Recipes
This recipe is very versatile and you can use any protein you prefer. Today I am using beef and chicken, but you can easily swap it or add venison, pork, or lamb. Or for my vegetarian friends, skip the meat altogether!
Over the years I’ve made some variations to the recipe, so my directions here & in my video are a bit different than the cookbook.
Ingredients: Yields about 8~ 2 cup servings
10 to 12 cups of cubed meat~ I used beef & chicken
2~ 1.5 pound bags of baby heirloom potatoes. I parcook these in the microwave until they are about 90 percent done.
4 large onions~ I did 2 of each red and a sweet yellow, quartered
4 large bell peppers~ mix colors if you’d like, cut into quarters
2~ 16 ounce containers of whole mushrooms
Marinade:
1 ½ cups canola or safflower oil
¾ cup soy sauce
½ cup red wine vinegar
⅓ cup lemon juice
¼ cup Worcestershire sauce
2 fresh cloves of garlic minced OR 2 tsp jarred
2 TBSP dry mustard
2 tsp dried parsley
2 tsp pink Himaylean salt
2 tsp fresh ground pepper
PRO TIP: I used wooden skewers here because I make so much, but if you have metal ones I do prefer those.
1. Cut all your meat into about 2 inch chunks.
2. Make marinade; place all ingredients in a gallon size freezer storage type bag. I use one bag per type of meat, but you don’t have to. If you, you will need to divide the marinade or make a batch for each type.
3. Place the meat in the marinade and place in a large bowl; refrigerate at least 3 hours, but overnight is best.
4. Begin putting the meat on skewers of the same type together. I don’t combine any of the vegetables with the meat skewers. Reserve all the marinade;
Place on a heated grill brushing the skewers with some of the remaining marinade.
5. Begin putting all the vegetables on the skewers. I put some of everything on each one, however you can do all of the same on individual skewers; place on a heated grill and brush with marinade liberally.
6. Keep turning both the meat and vegetable skewers, basting with the marinade until it is all gone. Cook for about 20 minutes or until done. You can carefully cut into some of the meat chunks to see if they are cooked through.
7. Once all the meat and veggies are cooked, place everything in a deep electric skillet and add the reserved 1 cup of marinade; toss all together and heat on 300 degrees stirring for about 5 minutes.
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Serve over rice and enjoy!
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Listen in as todays guest shares her journey into business ownership. From traveling to Ireland to a remote private art school to working at a senior center, and finally following her dream… this may be just the inspiration you’ve been looking for!
Some of you may remember my premiere podcast guest, Mr. Tim Travis, owner of Goldner Walsh Garden and Home. Well, Tim was having a wonderfully quaint artists market last December in one of his event greenhouses and invited me to attend… well, that was an easy sell LOL~ artists + market + food + shopping… well, you get the picture!
The market was showcasing several wonderful local artisans which was my cup of tea! I love markets, I love artisan handcrafted products, and I love to meet new people, especially entrepreneurs!
I admit, I also went looking for potential podcast guests, and I wasn’t disappointed. I met this wonderfully talented young woman who awed me with her beautifully crafted pottery. I’m a sucker for pottery… I have always loved the uniqueness of each piece… and again as I’ve mentioned in the past, I love one-of-a-kind anything.
And that is where I met today’s guest, please let me introduce Karleigh Thompson, Owner & Artist of MoonMoon Ceramics. Welcome Karleigh!
Click this LINK to listen & jump on over to my Facebook Event page to register FREE to listen to all my upcoming podcasts!
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Happy Day, Jean
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“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.” – Marcel Boulestin
Our favorite cuisines are by far Italian and Mexican… so yum! I had this recipe at a wonderful little Italian restaurant, and of course I thought, “I can make this better!” So I found a basic recipe and adjusted it according to my family’s tastes and what we enjoy.
What is your family’s favorite dish? Let me know if you make this & how you enjoyed it. Any tips & tricks from you? Leave your comments below, I love your feedback!
Enjoy friends!
You can watch me make it at my YouTube channel. Click the link below!
Our Favorite Recipes
Ingredients: Yields 4 Servings
2 large boneless, skinless chicken breasts
¼ cup all purpose white flour
2 cups chicken broth
1 cup Marsala wine
1 cup heavy whipping cream
1~ 16 ounce container of crimini mushrooms, sliced
½ cup shallots, diced
2 fresh garlic cloves minced OR 2 tsp jarred
3 TBSP extra virgin olive oil
3 TBSP salted butter
1 tsp pink Himaylean salt
1 tsp fresh ground black pepper
1 tsp fresh thyme leaves
1 pound angel hair pasta
If you’d like to have pasta sauce over your noodles, rather than the Marsala gravy, use your favorite brand or here is the recipe for my super delish & easy to make Marinara Sauce!
Enjoy friends!
1. Cut chicken breasts in half if attached, then horizontally.
2. Tenderize until about ½ inch thick.
If you don’t have a meat tenderizer, no worries. Watch Dave demonstrate with a simple kitchen item!
3. In a bowl, add flour and seasonings; coat each breast on both sides. Reserve the remaining seasoned flour.
4. In an electric skillet, add half the butter and half the olive oil; heat in the skillet and then add the chicken breasts; cook on each side for 3 minutes until golden; remove to a plate
5. Add the remaining butter and olive oil into the skillet; add mushrooms and reserved seasoned flour, cook for about 6-8 minutes covered stirring occasionally; add shallots and garlic; cook an additional 1-2 minutes.
Add broth, cream, wine; stir until well blended.
6. Add chicken breasts into the mixture; cover and cook for 15 minutes. Turn chicken breasts and cook for an additional 15 to 20 minutes.
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“Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.” – Gordon Ramsay
Spaghetti can be as simple as noodles with butter, or as elegant as a delicious meat sauce with sautéed vegetables and freshly grated parmesan cheese. In my home, we like them both, and everything in between.
Today I’m going to show you how to make my personal favorite, along with offering a few variations. I of course use my marinara sauce as the base, and then add several ingredients. If you have my cookbook, Lovingly Seasoned Eats & Treats, you can find this recipe on page 414. I’ll also provide the link to the recipe here at my blog. What is your favorite sauce? Let me know in the comments below.
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Our Favorite Recipes
Ingredients: Yields approximately 8 to 10 cups of sauce.
2 pounds ground meat: I used fresh ground pork here, but you can use beef or chicken or a combination of either 6 cups of my Marinara sauce or your favorite spaghetti sauce 1~ 16 ounce can of tomato sauce 8 ounce container of fresh cremini mushrooms, sliced 1 green pepper, diced 3 Roma tomatoes, diced 1 medium red onion, diced 2 fresh garlic cloves minced OR 2 tsp jarred 1 TBSP Italian seasoning 1 tsp onion powder 1 tsp garlic salt 1 tsp pink Himalayan salt 1 tsp fresh ground black pepper ¼ tsp red pepper flakes 2 TBSP Extra virgin olive oil 4 TBSP salted butter
You can serve this with my delicious Bruschetta as well!
SCROLL DOWN TO SEE MY YOUTUBE VIDEO!
Here is the LINK for my Marinara Sauce Recipe. Enjoy friends!
PRO TIP: When trying to figure out how much sauce, remember that 1 cup = 8 ounces. This will help you if you are purchasing pre-jarred sauce. It’s fine to go over or under an ounce or two.
1. Heat a large skillet; add 1 TBSP oil, 2 TBSP of the butter, and meat; fry until crumbly.
Fry on medium heat until crumbly.
2. In another skillet, add all veggies, spices, and garlic, sauté covered until tender, about 5-7 minutes, stirring occasionally;
3. Next add tomato sauce and blend.
4. Next add cooked meat and blend.
5. Simmer for at least 1 hour covered, stirring occasionally.
6. In a large stock pot heat about ¾ full pot of water to a boil; cook noodles according to package instructions.
Serve with a salad and my delicious Bruschetta. Watch my YouTube Video here!
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“Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and creative. You’re sharing your life with people. Of course, it’s also an expression of your own need for approval and applause. Nothing wrong with that.” – Ted Allen
We just love soups! Really, we love any type of comfort food. One of my favorite types of pasta is Gnocchi, and when I saw this recipe, I knew I had to make my own version of it. I often see yummy recipes and then adjust them to make them my own suited to my family’s preferences.
The first time I had Gnocchi was from a co-vendor during my market vendor days. If you are in or around the Metro Detroit area, then you may have heard of Tracinas. They are by far the best I’ve ever eaten. You can find them at several farmers markets, and in some stores. Check out their website to see if there is a location near you!
Now let’s get rolling with this super yummy & easy to make soup recipe. Be sure to let me know what you think of it, and tell me what your favorite soup is. I love to hear your feedback. Enjoy friends!
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Our Favorite Recipes
Ingredients: Yields 4~ 2 cup servings
2 large boneless, skinless chicken breast cut into bite sized chunks~ about 1 ½ to 2 pounds 48 ounces or 6 cups chicken broth 1- 8 ounce package of Gnocchi 1 cup heavy whipping cream 1 cup celery, diced 1 cup carrots, cut into ¼ inch coins 1 cup frozen peas 1 cup shallots, diced 1 cup fresh spinach ½ cup diced Heirloom tomatoes or 1~ 8 ounce can of diced tomatoes 2 fresh garlic cloves minced OR 2 tsp jarred 2 TBSP white all purpose flour 1 tsp pink Himalayan salt ½ tsp fresh ground pepper 2 tsp Italian seasoning 2 tsp fresh thyme or 1 tsp dried
Watch the final steps to preparing this super delicious Creamy Chicken & Vegetable Gnocchi Soup.
1. In a large stock pot, heat ½ the butter and ½ the oil; add all vegetables and sauté for about 5-7 minutes; add garlic and seasonings; blend well and sauté for an additional minute.
2. In a separate skillet, add the other half of the butter and oil; heat and add chunked chicken; cook on medium heat for about 8-10 minutes or until lightly browned on all sides. Do not fully cook.
3. When chicken is done, add to the vegetable mixture; mix until well blended.
4. In a cup, take 1 cup of the broth and whisk flour into it until there are no lumps; add to chicken and vegetable mixture with remaining broth and cream; bring to a boil and then reduce heat to simmer and cook for half an hour.
5. Add spinach and gnocchi; cook according to package instructions.
Serve with a salad and garlic bread!
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“Cooking is about creating something delicious for someone else.” – Ayumi Komura
It’s a bit early for salad in my opinion, but this is a good one for sure! We are a family of comfort food in the cooler weather, and dive head first into grilling & salads once the weather begins to warm up!
If you have a copy of my wonderful cookbook, Lovingly Seasoned Eats and Treats, then you’ll be able to find this yummy recipe on page 77. If you don’t own a copy of it, you can purchase it here in either a beautiful spiral bound softcover or NEW, a Downloadable PDF version. o purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version.
Check out this super yummy easy recipe here at my YouTube Channel!
Our Favorite Recipes
I’ve adjusted the recipe a bit, and provided you with specifics on how I make it! Enjoy friends, and be sure to let me know how you like it in the comments below, I love your feedback!
Ingredients: Yields approximately 4~ 2 cup servings
1 head of lettuce, iceberg is best for this salad
6-8 hard boiled eggs, diced or quartered
1 cup shredded Colby jack cheese or similar
4-6 cups of crumbled corn chips. I prefer Frito Lay brand, and I only use about 4 cups
½ pound bacon, fried and crumbled
Dressing:
1 cup Miracle Whip. Do not substitute with mayo, it does NOT taste the same!
⅛ cup white vinegar
¼ cup white whole milk
¼ cup brown sugar
¼ cup white sugar
Easy 3 Cheese Quesadillas!
To make 1 you’ll need: You can use any cheese you want but here is what I used and it was a perfect blend of mild to sharp!
1 TBSP salted butter 1 Extra large flour tortilla 2 slices mozzarella cheese 2 slices baby Swiss cheese 2 slices of mild to sharp cheddar cheese
Directions:
In a skillet, melt the butter; spread to cover the whole bottom of the skillet.
Place the tortilla down in the skillet.
Add cheese to cover 1 half of the tortilla; fold over to make a half moon.
Fry for about 1 to 2 minutes, or until golden brown; flip and repeat.
I added about 5 sundried tomatoes and some fresh basil leaves into mine! So yum!
In a bowl, combine all the dressing ingredients and blend until any lumps have been blended thoroughly.
In a large salad bowl, toss together the first 5 ingredients.
When you are ready to serve, add the dressing into the salad and toss until evenly coated.
PRO TIP: I precut my bacon into about 1 inch pieces and fry to eliminate the crumbling! Much easier & faster!
This is a sweet tasting salad, and you can cut back the amount of sugar if you choose to, but I suggest you try it as the recipe states first and then adjust.
How to make perfect hard boiled eggs:
In a medium pot, fill a bit more than 1/2 full with cold water.
Place eggs carefully in water and bring to a boil on high heat; boil for 3 minutes.
Turn heat off, leave eggs in water for an additional 5 minutes.
Drain water and place water in a bowl with ice cubes and cool. Peel.
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“You are also far less likely to waste food when you have nurtured it from a seed into a plant.” — Darina Allen
Asparagus is one of my favorite vegetables. It’s tall wispy stalks teasing to cut back and cook on a grill slathered with thyme infused olive oil… oh yum. Spring’s bounty can’t come quickly enough!
As many of you follow me on Facebook and Instagram know, I just recently received my Purple Passion and Martha Washington asparagus crowns. Well, I certainly am not ready to plant these beauties, and I need to make sure they remain moist and viable for when I am ready to plant them.
Check out my video at my YouTube Channel!
Here’s my easy step by step on how to store your asparagus crowns!
Here is a super quick and easy tutorial on how to store your asparagus crowns if you receive them before you are ready to plant them. Be sure to check out my blog on How-to Plant and Care for Asparagus if you missed it!
Step 1: Carefully remove the asparagus crowns from packaging, making sure not to cut any of the roots when opening.
Step 2: Take 4 to 5 sheets of paper towel and stack together, then get them wet; wring out about 90 percent of the water.
Step 3: Place the wet paper towels on your counter or table; Carefully layer the asparagus crowns on the center of the sheets.
Step 4: Carefully fold the wet paper towels over the crowns like an envelope.
Step 5: Place the packaged asparagus crowns into a zip lock type storage bag; carefully press out most of the air being sure not to press on the crowns.
Step 6: Place the package in your vegetable crisper drawer or in the fridge in a location they won’t get crushed or banged around.
Be sure to let your family members know what they are and to be careful.
Check the package weekly to make sure the paper towels are still damp. If they begin to dry out, repeat the process being careful not to damage the crowns or roots.
Once you are ready to plant your asparagus crowns, remove them from the packaging and follow my planting instructions found at my blog post!
“It is a good idea to be alone in a garden at dawn or dark so that all its shy presences may haunt you and possess you in a reverie of suspended thought.” James Douglas
You all know how much I love my herbs, so taking care of them and ensuring they continue to grow & thrive is essential to a bountiful harvest. Dividing them helps to keep them from getting too crowded, which can lead to poor growth and disease.
In this guide, I’ll be taking you through the benefits of dividing overgrown herbs, signs that your herbs need dividing, the best time to divide overgrown herbs, tools needed for dividing herbs, steps for dividing overgrown herbs, tips for planting and caring for divided herbs, common mistakes to avoid when dividing herbs, and recommended herbs to divide. So now lets get rolling friends!
Dividing overgrown herbs is a great way to keep your herbs looking and tasting their best. When you divide your herbs, you’re essentially creating new plants from one plant. This means that the new plants will have fresh, healthy roots and plenty of space to grow. Dividing your herbs can also help to promote new growth and increase the yield of your herb garden. And that’s what we want right friends… more herbs!
What are some of the signs that my herbs need dividing?
So, how do you know when it’s time to divide your herbs? There are a few signs to look out for. If your herbs are looking crowded or are starting to wilt, it’s probably time to divide them. You may also notice that your herbs are not growing as well as they used to, or that they are producing fewer leaves or flowers.
When is the best time to divide my overgrown herbs?
The best time to divide overgrown herbs is in the early spring or fall. This is when the plants are not actively growing, which makes it easier to divide them without causing too much stress. It’s also important to divide your herbs when the soil is moist, as this will help to minimize shock to the plants. If the soil is dry, I advise watering the soil and letting it set for about an hour before you divide.
Some of the tools you’ll need to divide your herbs!
To divide your herbs, you’ll need a few tools. These include a sharp pair of pruning shears or scissors, a garden fork or spade, and a container or pot for your new plants. You may also want to have some compost or fertilizer on hand to give your new plants a boost. If you are dividing herbs you purchased from a garden center still in its original planter, then you’ll need to carefully remove the plant and separate. See my video.
Here are the herbs I recommend that divide easily!
Not all herbs need to be divided, but some do better when they are divided regularly. Here are a few herbs that are great candidates for dividing:
Mint
Oregano
Thyme
Chives
Sage
5 Easy Steps to Dividing Your Overgrown Herbs!
Now that you have all of your tools ready, it’s time to start dividing your overgrown herbs. Follow these steps if you are dividing plants you already have planted or if you are dividing plants still in their original container:
Start by gently digging up the entire plant using your garden fork or spade. Be careful not to damage the roots. If you have a new plant in it’s original container, simply slide the whole plant out of the container.
Once the plant is out of the ground or container, gently shake off any excess soil. You can gently pull apart roots if they are root bound in the container.
Use your pruning shears or scissors to cut the plant into smaller sections. Make sure that each section has a healthy root system and a few leaves or stems.
Replant each section in a new container or pot, making sure to space them out evenly.
Water your new plants well and add some compost or fertilizer to give them a good start.
Here are a few tips & tricks for planting & caring for your newly divided herbs~
After dividing your herbs, it’s important to give them the proper care to ensure that they thrive. Here are a few tips to help you out:
Water your new plants regularly, but be careful not to over-water them. Herbs prefer well-drained soil, so make sure that your containers have drainage holes.
Place your new plants in a sunny spot. Most herbs prefer at least 6 hours of sunlight a day.
Pinch back any flowers or buds that appear during the first few weeks after dividing. This will help your plants to focus on growing healthy roots and leaves.
Fertilize your new plants every 2-3 weeks with a balanced, all-purpose fertilizer.
Harvest your herbs regularly to encourage new growth.
Avoid these common mistakes when you divide your herbs!
Dividing overgrown herbs is a relatively simple process, but there are a few common mistakes that you’ll want to avoid. These include:
Dividing your herbs too often. Most herbs only need to be divided every 2-3 years.
Don’t divide your herbs in the middle of the growing season. This can stress the plants and make it harder for them to recover.
Not giving your new plants enough space. Make sure that each new plant has enough room to grow and develop a healthy root system.
Over-watering your new plants. Herbs prefer well-drained soil, so make sure that your containers have drainage holes.
Dividing overgrown herbs is an important task for any herb gardener. By dividing your herbs, you’ll be able to keep them healthy and productive year after year. Remember to divide your herbs in the early spring or fall, and be sure to give them the proper care and attention they need to thrive. With a little bit of effort, you’ll be rewarded with a bountiful harvest of fresh, flavorful herbs that you can use in all of your favorite recipes.
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For Dragonflies And Me 