“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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“My mission is the make this planet a healthier one, one person at a time!” ~Karen Sammer
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I’m super excited to introduce you to this remarkable warrior woman! She has quite a story to share with all of you including her battle with cancer & how she conquered it. She is here today to let you all know you can take a stumbling block & turn it into a stepping stone… and boy did she ever.
After finding out she had a very aggressive form of breast cancer, this lady pushed on and fought the battle. She determined to change her life style. After losing 135 pounds, Karen took the bull by the horns, went back to school, and started her own Health & Wellness Coaching business.
Today’s guest & I met on-line where we were both participating in the Ultimate Blog Challenge. I had the opportunity to visit her website and immediately knew she would be a wonderful contributor to my podcast.
Based out of New Jersey, today’s guest is a:
National Board Certified Health & Wellness Coach
and a Plant Based Nutrition Certificate Program Graduate.
To learn more about Karen and what she offers, visit her at her website at https://yourpoweryourhealth.com/ To get your Complimentary One on One discussion go to the Book Now page and be sure to mention Jean Roman with For Dragonflies And Me.
Be sure to follow me at my Facebook Events page where you can see all my upcoming Podcasts. Be sure to register for the ones you’d like to attend so you don’t miss a beat!
Keep posted for the next in the series as we look a concept I learned during a class I took. You’re going to love it.
“The lesson I have thoroughly learnt, and wish to pass on to others, is to know the enduring happiness that the love of a garden gives. ” Gertrude Jekyll
If you’ve been following me for any amount of time, you know my passion for gardening & cooking. Of course in mind, they go hand in hand. Recently on both my Facebook & Instagram I shared starting my seeds! Well, here is the blog to go along with it!
Whether you’re a novice or experienced gardening enthusiast, you know that starting seeds indoors is a great way to get a head start on the growing season, although if you’re new to this process, it can seem overwhelming. There are so many different brands of seeds, seed starting soil mixes, and containers to choose from, where do you even begin?
Fear not, fellow green thumbs! Today, I’ll take you through the basics of starting seeds indoors, from selecting the right seeds to caring for your seedlings as they grow. Whether you’re a seasoned gardener looking to refine your skills or a newbie looking to dip your toes into the world of gardening, I’ve got you covered. So, roll up your sleeves, grab some dirt, and let’s get started on our journey from seed to sprout!
Now lets chat about how to successfully start your seeds indoors!
1. What are the benefits of starting seeds indoors?
There are several benefits to gardeners when starting seeds indoors.
First, it allows you to get a head start on the growing season, and who doesn’t want that! When you start your seeds indoors, you provide them the optimal conditions they need to germinate & grow before the weather outside is warm enough for outdoor planting. This allows you the opportunity to enjoy fresh produce earlier in the season.
Another benefit of starting seeds indoors is it gives you more control over the growing conditions. When you plant seeds outdoors, you’re at the mercy of the weather and the soil, & if you live in an area with cold winters, you know this is definitely a benefit. By starting seeds indoors, you can control the temperature, humidity, and light levels to ensure your seedlings get off to a good start.
Last, but certainly not least, starting seeds indoors can save you money. Buying seedlings from a nursery can be expensive, especially if you need to buy a large quantity. By starting your own seeds, you can save money and have more control over the varieties you grow.
2. What materials do I need to start my own seeds indoors?
Before you get started, you’ll need a few basic materials. Here’s a list of what I suggest you start with:
Seeds: Choose the seeds you want to start indoors. Make sure to choose varieties that are well-suited to your area. Like I always say, be sure to read the package instructions and guidelines for planting.
Seed starting containers: You can use plastic or biodegradable pots, trays, or cell flats. Make sure they have drainage holes. I save all my plastic salad, grape tomatoes, and even carry out containers to make great containers to start seeds in.
Soil mix: Use a soil mix that’s specifically formulated for seed starting. It should be light, well-draining, and nutrient-rich.
Watering can or spray bottle: You’ll need a way to water your seedlings. Be sure all your containers, no matter what you use, have proper drainage holes & a tray of some sort to catch water under the container.
Grow lights: If you don’t have access to natural sunlight, you’ll need grow lights to provide your seedlings with enough light. If you have your containers in a window, be sure to turn them everyday once they sprout to avoid becoming leggy due to ‘reaching’ for the sunlight.
Thermometer and humidity gauge: If you want to go the whole nine yards, you can invest in a way to monitor the temperature and humidity levels in your growing area. I personally don’t use this.
3. How do I know what seeds to choose for indoor planting?
Unfortunately not all seeds are well-suited to indoor planting. Some seedlings require more light and space than you can provide indoors. If you have a four season room, this would make a great grow house, but it must be heated.
Here are some tips for choosing the right seeds:
Choose seeds that are well-suited to indoor growing conditions. Look for varieties that are compact, disease-resistant, and can be grown in containers.
Consider the space you have available. If you have limited space, choose seeds that can be grown in small pots or trays.
Think about the amount of light you have available. Some seeds require more light than others. If you don’t have access to natural sunlight, choose seeds that can be grown under grow lights.
5. You really need the right soil for seed starting!
Soil preparation is key to successful indoor seed starting. Here are some tips:
Use a soil mix that’s specifically formulated for seed starting. These mixes are light, well-draining, and nutrient-rich.
Moisten the soil before planting. Use a spray bottle or watering can to moisten the soil mix before planting your seeds.
Avoid using garden soil for indoor seed starting. Garden soil is too heavy and can contain diseases and pests that can harm your seedlings.
7. Proper watering and fertilization are important for the health of your seedlings.
Here’s what you need to know:
Water your seedlings regularly, but don’t overwater them. Overwatering can lead to root rot and other problems.
Use a spray bottle or watering can with a fine rose to water your seedlings gently.
Fertilize your seedlings with a diluted liquid fertilizer once they’ve developed their first set of true leaves.
Follow the instructions on the fertilizer package for dilution rates and frequency of use.
4. Now it’s time to prepare your seed starting containers!
Once you’ve chosen your seeds, it’s time to prepare your containers. Here’s how:
Clean your containers: If you’re reusing containers from a previous growing season, make sure to clean them thoroughly with soap and water.
Add drainage holes: Make sure your containers have drainage holes in the bottom. This will allow excess water to drain away and prevent your seedlings from sitting in water, otherwise they will rot, or seedlings will drown. Watch my video for a simple how-to.
Fill containers with soil mix: Fill your containers with your chosen soil mix, leaving about 1/2 inch of space at the top. I always recommend an organic blend.
Label your containers: Use plant labels to identify the type of seed you’re planting and the date you planted it. Don’t believe you will remember… you won’t! Trust me!
6. Sowing your seeds properly is crucial to success!
Now the fun begins, it’s time to sow your seeds. Here’s how:
As I constantly say, be sure to read the seed packet for specific instructions on planting depth and spacing both when direct sowing, and when you transplant out to your garden.
Plant your seeds at the recommended depth. This is usually two to three times the diameter of the seed.
Space your seeds according to the instructions on the seed packet.
Cover the seeds with soil mix and gently ‘tamp’ down to ensure good seed-to-soil contact. I use a similar sized container so I don’t accidentally get a seed stuck to my hand! Yes it can happen!
Water your seeds gently using a spray bottle or watering can.
Lighting and temperature are crucial factors!
Light and temperature are critical factors for successful indoor seed starting. Here’s what you need to know:
Place your seedlings in a location that receives plenty of natural sunlight. If you don’t have access to natural sunlight, use grow lights.
Keep the temperature in your growing area between 60 and 75 degrees Fahrenheit.
If you have one, or choose to purchase one, use a thermometer and humidity gauge to monitor the temperature and humidity levels in your growing area.
8. Let fun really begin~ How & when to transplant your seedlings outdoors!
Once your seedlings have developed their second set of true leaves, they’re ready to be transplanted outdoors. Here’s what you need to know:
Harden off your seedlings by gradually exposing them to outdoor conditions over the course of a week.
Choose a location that receives plenty of sunlight and has well-draining soil.
Dig a hole that’s slightly larger than the root ball of your seedling.
Gently remove the seedling from its container and place it in the hole.
Backfill the hole with soil and water your seedling gently.
Indoor seed starting can be tricky, and there are several common problems that can arise.
Here are some tips for solving them:
Damping off: This is a fungal disease that can cause seedlings to wilt and die. To prevent damping off, make sure your containers have good drainage and avoid overwatering.
Leggy seedlings: If your seedlings are growing tall and spindly, they’re not getting enough light. Move them to a location that receives more sunlight or use grow lights.
Mold or mildew: If you see mold or mildew growing on your soil or seedlings, it’s a sign of too much moisture. Reduce watering and improve air circulation.
Starting seeds indoors can be a rewarding and cost-effective way to get a head start on the growing season. By following these tips and tricks, you’ll be well on your way to growing healthy, productive seedlings.
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“The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just on the body, but the soul. ” Alfred Austin
This is a really handy dandy way to get the most bang for your buck when purchasing basil plants. If you notice, when you purchase a planter with basil, there are multiple stems. Sometimes as many as 10. That in reality means there are 10 basil plants in that container. You have a couple options depending on how many plants you would like to have.
First, you can simply and very carefully separate each of the stems, be careful not to harm the roots and replant each one. I advise trimming back some of the larger leaves so the plant’s energy will go into root development rather than trying to keep those leaves alive.
The second is what I am going to show you how to do. Let’s roll friends! Check out my easy tutorial here at my YouTube Channel!
Here’s the how to for growing basil from stem cuttings!
Step 1:
Carefully remove the plants from the container and separate each stem as best as possible.
Step 2:
Take each stem and cut it on an angle below the second set of true leaves; place in a container of water; repeat this process with each stem until you have them all done. You may need several containers of water to hold each one. I used food storage containers but anything will work as long as it is at least 2 inches deep. Be sure to keep fresh water for your stem cutting. Change the water or add every couple days as you see is needed.
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Step 3:
Take the remaining stems with roots attached and plant in organic soil; water regularly until new growth appears.
Step 4:
After a root system begins to appear, you will transplant them into containers with a good organic planting medium.
PRO TIP: Other containers you could use are yogurt containers, sour cream or chip containers, etc.
When you are ready to start gardening, simply transplant your seedlings into their summer homes.
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“Cooking is an act of love, a gift, a way of sharing with others the little secrets — ‘piccoli segreti’ — that are simmering on the burners.” – Sophia Loren
This has been a long time favorite for my boys, and now a new one for my sweet hubby! In the warmer summer months I actually will cook this in my cast iron skillets on my grill, but today we did it inside… it was still DELISH!!!
Today was extra fun because I got my youngest son Aaron involved! Both my boys love to help in the kitchen, as well as cook on their own!
Do you have someone who turns their nose up to fish? Well, this may be just the recipe that turns them around! Let me know how you enjoyed it friends, I love your feedback!
Check out this super yummy & delish recipe here at my YouTube Channel!
Our Favorite Recipes
Ingredients: I prepare 1 filet per person. Adjust to the appetites of your guests.
1 Catfish filet per person, or adjust for the appetite of each person
1~ 2 ounce jar or ½ cup of your favorite blackening seasoning~ I prefer Kinders
1 TBSP paprika
1 tsp fresh ground black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
½ tsp pink Himalayan salt
¼ tsp cayenne pepper
¼ tsp red pepper seeds
1 TBSP salted butter per catfish filet
1 TBSP extra virgin olive oil per catfish filet
Lemon juice
Do you remember when Dave & I made the Vegetable Seafood Bisque? Well, we had some of the broth left over from that meal, and I just couldn’t throw it away… it was toooooo good! So I put it in a freezer container thinking I’d use it over a rice dish in the future! Today was the day and it was delicious over both the fish & rice! Check out that recipe if you missed it friends!
1 Place catfish on a cutting board and sprinkle lightly with salt on one side.
In a dish or plate combine all seasonings; blend well
Heat cast iron skillet on medium heat; once the skillet is hot add 1 tablespoon each butter and oil; place one filet in blended seasoning; flip and cover the other side.
Place filet in hot oil butter mixture and fry on one side for 2 to 4 minutes depending on the thickness; flip and cook on the other side. You’ll know the fish is done when it flakes apart with your fork; place on a cookie sheet and place in a warm oven while you cook the other filets. Cover with foil so the filets don’t dry out.
Repeat with each filet until done.
PRO TIP: Remove skillet from flame in between each filet. This will allow the skillet to cool just enough so the filets don’t burn.
Serve with dirty rice and your favorite vegetable!
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For Dragonflies And Me 