“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 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 like love, it should be entered into with complete abandon or not at all.” – Harriet Van Horne
This is a super quick & easy recipe, yet satisfying as a meal! With just 5 ingredients, you can have a complete meal in short order! What’s your favorite salad?
If you like this recipe be sure to visit me at my YouTube Channel for more recipes & how-to gardening tips & tricks! You won’t be disappointed. Don’t forget to subscribe here & there so you don’t miss a beat!
“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.” – Guy Fieri
This recipe has been a long time favorite of my children’s and can be found in my cookbook, Lovingly Seasoned Eats and Treats on page 163. If you don’t own your own copy, you can in either a beautiful soft cover spiral bound edition OR now, NEW PDF Downloadable version.
I remember when we were with the Mennonite church, this was a family favorite for Sunday company. It’s so easy to make, yet so delicious to the taste buds. With just a few simple ingredients you’ll have everyone so impressed and wanting this recipe!
Enjoy friends, and let me know how you like it. Be sure to give me feedback, I love your comments!
Our Favorite Recipes
Ingredients: Yields 15 to 18 patties
2 pounds ground beef
1 cup Italian bread crumbs
1~ 10.5 ounce can of cream of mushroom soup
1 cup water
1 to 2 soup can water or milk- I use milk
2 TBSP white all purpose flour
1 TBSP pink Himalayan salt
½ tsp black pepper
1 medium red onion, diced
White all purpose flour for breading patties
Olive oil for frying
1. In a large bowl combine ground beef, bread crumbs, 1 cup milk, seasonings, and diced onion; blend until thoroughly mixed
2. Place about 1 cup of flour into a bowl; take about ¼ cup of meat mixture and form into a patty; coat all sides in flour; set aside and repeat until all meat is formed into patties.
3. In a skillet while forming the patties, add 2 TBSP olive oil and heat on medium high.
4. Once all patties are breaded with flour, place in heated oil in a skillet; cook for about 1 ½ minutes on both sides and remove into a 9x13x2 inch baking dish. Repeat until all patties are cooked.
5. Put soup and can of milk into another bowl with 2 TBSP flour; whisk until blended and there are no clumps. Pour soup mixture over patties.
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6. Cover and bake in a 325 degree oven for 45 minutes. Uncover and bake for an additional 15 minutes or until done.
To check doneness, remove one patty and cut in half; if there is no pink, then it is ready to serve.
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“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
As all of you know I love raised bed gardening, and with that comes a bit of container gardening as well. I primarily use containers in my raised beds for more aggressive perennial herbs that have a tendency to go rogue if allowed. Such herbs include oregano, thyme, chives, and all the mints to name a few. Of course regular harvesting and not allowing the plants to go to seed help, but their root systems still want to expand their horizons!
By planting them in your raised beds, this allows you to remove them and divide as necessary and then simply replace the pot in its allotted spot. The reason I plant the pot in the garden is to protect the roots from winter’s harsh cold here in Michigan. I also use a thick layer of mulch around them for extra protection. I generally mulch with grass clippings, old straw and even leaves.
I’m going to break this topic of container gardening into two parts, the first on herbs & then the following on veggies.
Creating a planter with herbs is an excellent way to bring the beauty and flavor of nature into your home. Whether you’re just starting out or are a seasoned plant enthusiast, this guide will provide you with all the information you need to create and maintain a beautiful herb container garden.
Be sure to read on for some BONUS recipes to make with all your herbs!
Best Containers to Use
When it comes to selecting the best container for your herb garden, there are a few things to consider. The size and shape of the container will depend on the type of herbs you plan to grow, as well as the available space in your home. I have used all of these with great success. Have you used anything different? Let me know in the comments section below… I love your feedback!
Terra Cotta or Ceramic Pots
Terracotta and ceramic pots are a classic choice for herb gardens! They both come in so many fun and whimsical shapes and sizes. Terracotta pots are porous and allow air and moisture to pass through, which is beneficial for the plants. Both terracotta and ceramic provide good drainage, which helps prevent waterlogging. The downside of both however is that they can be fragile and easily break if dropped. Proper winter storage, if not brought indoors, should be done to ensure minimal breakage. Store pots upside down so if moisture does get in, they don’t crack when any ice thaws.
Window or Railing Boxes
Window or railing boxes are another great option for growing herbs. They are typically made from wood or plastic and come in a variety of sizes and shapes. If you are in an apartment or condo, window boxes are a perfect option! Even if you have a garden you can keep these on your deck or patio railing for easy access when cooking or grilling! They can easily be hung on the side of a window or railing for easy access, and you can have several growing different herbs! The downside to window boxes is that they tend to dry out quickly, so you’ll need to water your herbs more often.
Hanging Baskets
Hanging baskets are another ideal choice for growing trailing herbs such as oregano and thyme. They too come in a variety of sizes and are made from materials such as wicker, plastic, and metal. The advantage of hanging baskets is that they help conserve space and can be moved around your porch, deck, or patio. They also can come indoors easily in the winter months. The downside is that they tend to dry out more quickly than other types of containers, so you’ll need to water your herbs more often.
Self-Watering Containers
Self-watering containers are a great option for busy gardeners. They provide a consistent supply of water to the plants, so you don’t have to worry about over- or under-watering them. These containers are usually made from plastic and have a built-in reservoir at the bottom. These are again a great option for the apartment or condo dweller, or to place on a deck or patio outside your kitchen for easy access. The downside is that they tend to be more expensive than other types of containers.
If you have a larger outdoor space, then a raised bed is an excellent choice for growing herbs. Raised beds provide good drainage and allow for easy access to the plants. They can be made from wood, metal, or plastic, and come in a variety of sizes. The downside is that they require more maintenance than other types of containers, as they need to be regularly weeded and watered.
Galvanized Metal Tubs
I love to use old galvanized metal wash tubs, buckets, or any other cool container I can find. You can actually purchase these at feed type stores such as Tractor Supply Store or similar. I love the feel of a cottage garden and these fit perfectly with my theme. The key is to make sure there are proper drainage holes placed in the bottom. You can easily make these with a hammer and a nail or use a drill with a large enough drill bit. The downside is that they tend to dry out more quickly than other types of containers, so you’ll need to water your herbs more often.
How to Care for Your Herbs!
Once you have the right container and plants for your planter, it’s time to start caring for your herbs. Here are some tips & tricks for keeping your herbs healthy and thriving:
Watering
Herbs need plenty of water in order to grow and thrive. Water your herbs regularly, but don’t over-water them. Make sure to allow the soil to dry out between watering’s to prevent root rot.
Fertilizing
Fertilizing your herbs is a great way to keep them healthy and full of flavor. Use a liquid fertilizer every couple of weeks, or add a slow-release fertilizer to the soil once a month. Be sure to read and follow the directions on the fertilizer package.
Pruning
Pruning your herbs is essential for keeping them healthy and preventing them from becoming overgrown. Trim off any dead or diseased leaves, and cut back the plants to encourage new growth.
Controlling Pests
Pests can be a problem for any type of garden, so it’s important to take steps to keep them away from your herbs. Planting companion plants such as marigolds or chrysanthemums can help deter pests, and using insecticidal soap or neem oil can help control pest populations.
Harvesting
Harvesting your herbs is an essential part of caring for them. Harvest herbs when they are young and tender, and be sure to use sharp scissors or pruners when cutting them. Avoid harvesting more than one-third of the plant at a time to ensure that it continues to grow and produce.
How to Harvest the Herbs
Harvesting your herbs is the best part of having an herb planter, as you get to enjoy the fruits of your labor. Here are some tips for harvesting your herbs:
Timing
The best time to harvest herbs is in the morning, after the dew has dried and before the sun is too hot. This will ensure that the herbs are at their peak flavor and will retain their essential oils.
Tools
The best tool for harvesting herbs is a pair of sharp, clean scissors or pruners. Avoid using a knife, as it can bruise the leaves and damage the plant.
Storage
Once you’ve harvested the herbs, it’s important to store them properly to preserve their flavor and freshness. Herbs can be stored in the refrigerator for up to a week, or they can be dried and stored in an airtight container for longer periods of time.
Now lets talk herbs!
Once you’ve selected the right container for your herb garden, it’s time to decide which herbs you’d like to grow. Herbs are generally divided into two categories: annuals and perennials. Annuals are herbs that grow and bloom within a single season, while perennials are plants that come back year after year. Here are some of the best herbs to grow in a planter:
Would you like my delicious Pesto recipe that I taught on Fox TV2? Click this LINK and enjoy friends!
Basil is a popular annual herb that is easy to grow and is great for adding flavor to dishes. It’s best to start with a small pot, as it can quickly become overgrown. Basil prefers well-drained soil and full sun, so be sure to position it in a spot that gets plenty of light.
Chives are a perennial herb with a mild onion flavor. They can be used fresh or dried, and are perfect for adding flavor to salads, soups, and sauces. Chives prefer well-drained soil and full sun, so be sure to position it in a spot that gets plenty of light.
Would you like some recipes for Herb Infused Olive Oils? Click this LINK!
Oregano is a perennial herb that has a strong, pungent flavor. It’s versatile and pairs well with a variety of dishes. Oregano prefers well-drained soil and full sun, so be sure to position it in a spot that gets plenty of light.
Thyme is a perennial herb with a strong, lemony flavor. It can be used fresh or dried, and is perfect for adding flavor to soups, stews, and sauces. Thyme prefers well-drained soil and full sun, so be sure to position it in a spot that gets plenty of light.
Rosemary is a hardy perennial herb that has a strong, earthy flavor. It can be used fresh or dried, and is perfect for adding flavor to roasted vegetables and meats. Rosemary prefers well-drained soil and full sun, so be sure to position it in a spot that gets plenty of light.
Sage is a perennial herb with a strong, earthy flavor. It can be used fresh or dried, and is perfect for adding flavor to roasted vegetables and meats. Sage prefers well-drained soil and full sun, so be sure to position it in a spot that gets plenty of light.
Creating a planter with herbs is an easy and enjoyable way to bring the beauty and flavor of nature into your home. With the right container, plants, and care, your herb planter can provide you with a bounty of fresh herbs for years to come.
I certainly hope you are encouraged to garden. Even if you start with only two or three of these things, that’s a great start!
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Until next time friends, eat fresh, shop local, & have a happy day, Jean
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“Cooking is the art of adjustment.” – Jacques Pepin
Dave & I first had this sandwich at a cool little joint near my home in Waterford. We both really enjoyed it but there were a few things I didn’t care for about it. For instance, they used canned jalapenos which are pickled… and I don’t like pickled anything. So of course I thought I could make it better, and we think I did!
I love finding an okay recipe and making it preferable to my family… and hopefully yours! What would you do differently from mine? Let me know in the comments below, I love your feedback!
To see my step by step, check out the video on my YouTube Channel!
1 large jalapeno pepper, sliced~ with or without seeds
2 TBSP salted butter, softened
2 slices of sourdough bread
Serve with chips or mac & cheese.
We switched this up with some regular bacon and added avocado!
Garlic Parmesan Cream Cheese Spread: Yields 1 ½ cups
1 cup whipped cream cheese
¼ cup grated parmesan cheese
1 fresh clove of garlic minced OR 1 tsp jarred
Blend all ingredients until smooth.
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Here’s an easy step by step visual!
1 Cook bacon.
2. Spread 1 tsp of the softened butter on one side of each slice of bread; spread 2 TBSP of the cream cheese spread on the other side; Place slice buttered side down in a skillet on medium-low heat.
3. Layer on top of the cream cheese spread first 1 slice of the swiss cheese, then the cooked bacon slices, then Canadian bacon slices.
4. Then add 6 slices of jalapeno pepper, the other slice of swiss cheese.
5. On the second slice of buttered bread, spread 2 TBSP of the cream cheese spread on the other side and place the cream cheese side down onto the swiss cheese;
6. The buttered side should be facing up.
7. Cook on for about 1 to 2 minutes pressing down with a spatula and then carefully flip the sandwich; repeat this process of flipping until both sides are golden brown and swiss cheese is melted; about 5 minutes.
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“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.” – Wolfgang Puck
This is yet another of my incredible husband’s creations in the kitchen. I feel so fortunate that he along with all my boys love to be in the kitchen. It really is a fun experience when we all cook together.
My two youngest boys, Evan & Aaron do a lot in the kitchen. Evan, the fifteen year old enjoys having Aaron (12) as his sous chef even when they are just making stove top popcorn. It really makes my heart glad to see them work together… even when there is a bit of bickering LOL… they’re boys.
Today’s recipe is a super yummy one, and Dave is really excited I’m sharing it here. So, let’s get this baby rolling. Please be sure to let me know how you enjoy it, if you made any alterations, or any other tips & tricks you would do. As always, I love your feedback!
Our Favorite Recipes
Ingredients: Yields 4 to 6 servings
2 slices of chip steak per individual. I specifically requested the number of slices rather than a weight so I am sure to have exactly what I need. The only place we have been able to find actual chip steak is Nino Salvagio grocery store here in Michigan
1 plus cups of white all purpose flour
2 cups Italian bread crumbs
4 to 5 eggs beaten
4 cups canola oil for frying
Tomato Bisque Dipping Sauce
1~ 23 ounce can of tomato soup
1 TBSP vinegar
2 TBSP sour cream
Combine all in a small pot, cook on medium heat stirring. Serve as dipping sauce!
1. Place flour, bread crumbs, and beaten eggs in 3 separate bowls.
PRO TIP: Don’t put all the flour, bread crumbs in at once. Reserve half of each back so the flour and crumbs don’t get caked up with the egg, and the egg doesn’t get loaded with the flour or crumbs.
2. Rinse each piece of steak; pat dry on a clean paper towel; set aside.
3. Take 2 pieces of chip steak and stack on top of each other evenly; first coat evenly on both sides with the flour; then dip into beaten eggs coating both sides; repeat the process with the bread crumbs; set aside. Repeat with all slices until done.
4. Heat 2 cups of the oil in a skillet on medium high heat until hot. You will see ripples when it is ready, or you can test with a drop of water~ simply drop 1 drop of water into the hot oil, if it ‘pop’s’ it is ready.
5. Begin with 1 or 2 of the breaded steaks depending on the size of your skillet; cook on one side for about 2 to 3 minutes or until golden brown; carefully turn the steaks to cook on the other side. Carefully remove the cooked steaks onto paper towels to drain excess oil, set aside; Repeat until all steaks are done.
6. Make dipping sauce.
Serve with French fries, tater tots, rice, or a noodle.
PRO TIP: Continue to change out your paper towels after each breaded chip steak is removed from the oil. This will keep your steaks from being too greasy.
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Until next time remember to Eat fresh, shop local & have a happy day, Jean
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All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content without written permission.
“Cooking is an observation-based process that you can’t do if you’re so completely focused on a recipe.” – Alton Brown
I love this quote because this is my genuine heartfelt belief for all cooks! You have to be willing to experiment. Also, it fit perfectly with today’s recipe! I had a couple avocados in the fridge that needed to be used, so I decided to make some guacamole! Dave & I love to experiment in the kitchen so I said, let’s play around and come up with a unique recipe! So that’s what we did, and of course I am going to share this with all of you, my wonderful Dragonfly friends.
Our Favorite Recipes
Ingredients: Yields 2 cups of finished product
2 to 3 ripe avocados peeled, pitted, and chunked
1 Package of guacamole seasoning
¼ cup shredded taco style cheese or similar
¼ cup jalapeno peppers, chopped
1 TBSP minced fresh garlic
2 TBSP red onion, minced
2 TBSP minced fresh cilantro
½ tsp each fresh ground pepper & pink Himalayan salt
¼ cup garlic parmesan cream cheese- see recipe at side
Directions:
Take cubed guacamole and place in a medium sized bowl; add all ingredients one at a time in order as listed, blend thoroughly after each added ingredient.
Serve immediately with chips.
Cover and refrigerate any extra.
Garlic Parmesan Cream Cheese: Take 1/4 cup whipped cream cheese and add 2 TBSP grated parmesan cheese and 2 tsp fresh minced garlic; blend until evenly mixed!
This is great as a dip for bread sticks too!
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“Sharing food with another human being is an intimate act that should not be indulged in lightly.” – M. F. K. Fisher
My wonderful hubby Dave made this recipe for us early on in our relationship, & it has become one of our faves! This Carnitas recipe is so easy & has a plethora of variations for both the meat lover or the vegetarian! Let me know what your favorite toppings are in the comments below!
Keep posted for next weeks recipe blog for Homemade Mac & Cheese with Pulled Pork using your left over carnitas’. Be sure to put the leftover’s in a freezer bag & save it for next week Dragonfly Friends!
Our Favorite Recipes
Ingredients:
7 to 9 pound pork butt/ shoulder 1 cup orange juice 5 tsp salt 2 tsp pepper 5 tsp minced garlic 1 cup red onion, diced 1 large or 2 small jalapeno’s, diced & seeded
Rub: ¼ cup oregano 2 ½ TBSP cumin ¼ cup olive oil
Topping & Filling ideas: tomatoes, sour cream, onions, black or green olives, shredded cheese, refried beans, corn, black beans, jalapenos, lettuce, and even rice!
1. Wash meat; place in crockpot.
2. Combine salt & pepper and rub thoroughly all over roast.
3. Combine Rub ingredients & mix well; rub all over the roast until thoroughly covered.
Be sure to slather the rub over the entire roast so the flavors soak in!
4. Put the minced garlic, onions & peppers on top of roast.
5. Pour orange juice over top.
6. Cook in a crockpot for 7 hours on high.
Pro Tip: You will know the meat is thoroughly cooked when it falls apart easily when pulled on with a fork.
Preparing the Carnitas:
1. Once meat is cooked and falling apart with a fork, begin shredding the meat; discard any large pieces of fat and any bones. Set aside the broth.
2. In a large electric skillet add meat and one cup of broth at a time. As meat cooks and broth dissipates, add 1 cup more at a time until the meat is fried tender.
Serving options:
Nacho’s
Nachos- Place a single layer of tortilla chips in a small baking dish; sprinkle shredded cheese over top in an even layer; add refried beans spreading over top evenly; add tomatoes, and any other veggies you’d like. Bake in an oven at 350 degrees for 20 to 30 minutes until the cheese is melted.
Burrito’s
Burritos- fill a large soft flour tortilla with first sour cream, refried beans, shredded cheese and tomatoes. Top with your carnitas meat and whatever other toppings you enjoy.
Taco’s- use either a hard, soft, or corn shell tortilla and fill with whatever toppings you enjoy.
Pro Tip: How to make your refried beans the best!
Take 1- 1.25 ounce can of refried beans and put in a small saucepan.
Add ¼ cup of carnita broth and blend well.
Add 1 ½ cups shredded cheese, mix until well blended.
Add ½ cup sour cream and blend.
Heat until you can see the cheese is melted!
Stay tuned for next weeks follow up blog on what to do with your left over carnita’s… Homemade Mac & Cheese with Pulled Pork is on the way!
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Added bonus: You can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!
Happy Day, Jean
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