Easy Recipe How-to Make Strawberry Rhubarb Jam~ Freezer or Canned

Posted on May 27, 2023 by Jean Roman

“Cooking is therapy: Making meals helps to reduce stress, heal a broken heart, among other benefits.” Author Unknown

Spring abounds with good stuff! The first treats from the garden are asparagus and rhubarb along with lettuces, scallions, and other greens. Shortly after we receive a bounty of strawberries… all is good in the garden!

Today’s recipe has been a long time favorite with my kids, and I’m super excited to be able to share it with all of you! You can either can or freeze this recipe.

Check out my YouTube Video below to watch me make this super easy & delicious recipe!

Would you like to have your own rhubarb? Easy peasy friends, CLICK HERE for my tutorial on to grow your own & care for, PLUS BONUS YouTube Video on how to properly harvest rhubarb!

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Ingredients: Yields approximately 8 cups of jam

4 cups of fresh or frozen strawberries, mashed to make 2 cups exactly

2 cups chopped fresh or frozen rhubarb

1~ 3.5 ounce package regular pectin

¼ cup lemon juice

5 ½ cups sugar

Directions:

In a large kettle add everything except the sugar; cook on high. Using a potato masher, stir and mash the mixture so the rhubarb will break down; bring to a boil.
When the mixture comes to a boil add the sugar and stir into mixture until dissolved.
Continue stirring and mashing until the mixture comes to a hard rolling boil~ one that won’t stop even when being stirred.
Boil for 1 minute stirring constantly.

Canning Instructions:

Fill ½ pint jars leaving a half inch head space; place a clean lid on making sure there is none of the mixture on the rim of the glass. If there is, it will not seal. Put a ring on tightly. Do this for all the jam.
Place jars in a water bath canner following instructions and bring water to a rolling boil on high heat.
Set a timer for 10 minutes; remove from heat onto a cooling rack.
Let stand on the counter for 24 hours.

If any jars didn’t seal, simply freeze them.

Freezing Instructions:

Fill freezer containers leaving a half inch headspace for expansion when freezing.
Let stand on the counter for 24 hours.

You can freeze for up to 1 year.

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Click here to watch my Strawberry Rhubarb Dump Cake recipe!

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Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean

Easy Rhubarb Dessert Recipe: How-to make Rhubarb Strawberry Dump Cake YouTube Video!

Posted on May 25, 2023 by Jean Roman

Rhubarb is one of springs delicious bounties. You may be wondering what it is & how to cook with it. Well friends, check out my video & blog for all the answers!

Check out my easy How-to make Rhubarb Strawberry Dump Cake YouTube Video!

To see the complete list of ingredients and directions CLICK HERE!

Would you like to have your own rhubarb? Easy peasy friends, CLICK HERE for my tutorial on to grow your own & care for, PLUS BONUS YouTube Video on how to properly harvest rhubarb!

If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback~

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If you aren’t following me on Facebook & Instagram go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden!

Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean

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Easy How-to Make Freezer Strawberry Jam

Posted on May 21, 2023 by Jean Roman

“We’re only truly secure when we can look out our kitchen window and see our food growing and our friends working nearby.” ― Bill Mollison

Strawberry Jam is one of the first things I preserve each year.. and all the men in my home are so happy when I do! I am making this first small batch using store bought strawberries so I can get the recipe out before the Michigan strawberry season starts for all of you.

Fresh strawberry jam is by far superior to canned, in my opinion and my boys lol! Check out my YouTube video for a step by step tutorial and then read on below for the complete list of ingredients & directions. Enjoy friends!

Do you know the difference between jam or preserves, jelly, & marmalade? Well friends, there is a difference. In the coming weeks & throughout the summer and fall, I’ll be showing you how-to make all of the above, but here is a quick differentiation~ Jam or preserves generally have chunks or bits of fruit in it, jelly is made just from the juice, marmalade generally made with citrus using the whole fruit with or without some of the rind in it.

You’ll have the opportunity to watch me prepare this recipe live at both The Farmington Farmers & Artisans Market on June 17th, 2023 at 10am. Check out my complete list of classes with more being added regularly at my Where’s Jean page.

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Ingredients: Yields 5 Cups Finished Jam

4 cups or 1 quart of fresh strawberries

4 cups sugar

1~ 1.75 ounce box of Sure-Jel Premium Fruit Pectin
THIS RECIPE IS NOT FOR SUGAR FREE OR LOW SUGAR JAM!

3/4 cup cold water

What you will need:

1 medium saucepan
Whisk
Large bowl
1 dry ingredients measuring cup that holds at least 4 cups

1. Destem and cut off any bad spots from the strawberries, cut in half or quarter depending on how large the berries are.

2. Using a dry measuring cup to measure the exact amount of prepared fruit to 2 cups.

Reserve any extra crushed berries to the side.

3. Place in a large bowl; mash fruit to desired consistency of chunkiness.

4. Measure EXACT amount of sugar and add the crushed berries stirring until thoroughly blended to a soupy consistency;

Let set for 10 minutes stirring a couple times in between.

5. After your berry and sugar mixture has been setting for approximately 4 to 5 minutes begin the water and pectin mixture.

6. Place the ¾ cup of water into a saucepan and add pectic stirring constantly; bring to a boil on high heat stirring constantly; boil on high heat for 1 minute.

7. Add pectin mixture to the berry mixture and stir constantly for 3 to 4 minutes. The heat of the pectin and stirring motion will work at dissolving the sugar.

If there is still a bit of grainy texture to the mixture you can stir it for an additional minute or so. It will continue to dissolve as it sets up.

8. Ladle the mixture into plastic freezer containers or glass canning jars, leaving 1 inch head space from the top of the container; cover with lids.

9. Let stand at room temperature for 24 hours and then refrigerate for up to 3 weeks or freeze for up to 1 year.

You can find a similar recipe for a larger quantity in my cookbook on page 425 along with many other super yummy jam & jelly recipes!

Check out my delicious Peach Marmalade recipe here!

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Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean

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Spicy Fried Chicken Sandwich

Posted on May 9, 2023 by Jean Roman

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well, one must love and respect food.” – Craig Claiborne

The boys and I had a good time putting this recipe together, and according to them it is a winner! They compared it to Chick-fil-A’s sandwich… I’m not a big fan of their food, but my boys and many other people are.

Check me and my boys having a blast cooking this dish together! Let me know what you think about it!

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Ingredients: Yields 6 to 8 sandwiches depending on how large your breasts are.

2 large boneless, skinless chicken breasts cut into thin sections.

2 to 4 cups canola oil for frying

8 hamburger buns

Lettuce

Tomato

Pickles

Spicy Mayo:

½ cup olive oil mayonnaise

1 to 2 TBSP your favorite hot sauce~ adjust to how spicy you want it. I used

In a bowl, blend together and refrigerate until ready to serve.

Cut your chicken & marinade for at least 4 hours, overnight is best!

Heat 2 cups of the oil in a deep skillet on medium high heat.

Marinade:

1 cup white whole milk

2 TBSP melted butter

2 TBSP your favorite hot sauce~ I use Franks Red Hot Original

1 tsp each: fresh ground pepper, onion powder, parsley flakes

½ tsp cayenne pepper

¼ tsp red pepper flakes

Blend all together in a one gallon zipper storage bag and place cut chicken in the bag; blend well. Place in a bowl and refrigerate for at least 4 hours, or overnight.

Flour Dredging Mixture:

1 cup white all purpose flour

2 TBSP paprika

1 tsp each pink Himalayan salt & fresh ground pepper

½ tsp cayenne pepper

Combine all ingredients into a shallow bowl or a plate.

While oil is heating, begin dredging the chicken pieces into the flour mixture coating both sides; dip chicken into the reserved marinade and dredge in flour mixture again; set aside until oil is hot enough to begin frying.

Check oil by carefully dropping a few drops of the marinade into the oil; if it begins to bubble hard, the oil is hot enough.

Add one piece of chicken to oil at a time being sure not to overlap; fry for about 2 to 3 minutes on each side; the thicken the chicken the longer you will need to fry it. Be sure not to burn the outside. If you have an air fryer you can place the fried pieces in for about an additional 3 to 5 minutes.

To test if chicken is done, remove from oil onto a paper towel lined plate; with a fork and knife carefully cut into the thickest part of the chicken breast; be sure there are no pink raw sections. If so, you can either air fry or bake for a few additional minutes in a 350 degree oven.

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When chicken is all fried, build your sandwiches with your favorite toppings.

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Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean

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Easy Chicken Piccata Over Angel Hair Pasta!

Posted on May 6, 2023 by Jean Roman

“Cooking is about creating something delicious for someone else.” – Ayumi Komura

As you all should know by now, we love Italian food! We are always looking for new variations of old classics, and today’s recipe fits that bill. We of course put our own spin on this favorite, and I’m confident you are going to love it!

Watch me make it here at my YouTube Video!

NOTE~ Unfortunately there was a glitch in the ending of the video, so to the end watch the second video below with the recipe! Thanks for understanding friends!

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Ingredients: Yields approximately 4 servings

2 boneless, skinless chicken breasts, cut into sections

4 cups chicken broth

3 strips of bacon, fried and cut into 1 inch sections

1 medium shallot, sliced lengthwise

4 TBSP salted butter

2 TBSP garlic infused olive oil

2 TBSP lemon juice OR juice from 1 large lemon

2 TBSP capers, drained

1 TBSP roasted garlic cloves

½ cup all purpose white flour

¼ cup grated parmesan cheese

1 tsp seasoned garlic salt

½ tsp pink Himalayan salt

½ tsp fresh ground black pepper

About ¼ cup fresh parsley leaves

To watch the final portion of my YouTube Video, click the video below!

1. Wash chicken breasts and cut into smaller sections~ first in half lengthwise, and then into thirds horizontally. You should end up with about 6 pieces per breast.

2. In a bowl combine flour and parmesan cheese, garlic salt, salt & pepper; blend well.

3. Take each piece of chicken and dredge in flour coating both sides evenly.

Reserve remaining seasoned flour.

4. In a large cast iron skillet, heat half the butter and infused olive oil.

5. Begin adding in the chicken pieces in a single layer; you may need to repeat this process twice depending on the size of your skillet. Remove cooked pieces onto a paper towel lined plate while cooking. Fry each side about 2 to 4 minutes depending on thickness. Be sure to check doneness by cutting into the center and when the juices run clear.

6. Place cooked chicken in a container and cover to keep warm.

7. Once all your chicken is fried add remaining butter, broth, lemon juice, shallots, capers, bacon, and garlic cloves and ¼ cup of the remaining seasoned flour into the skillet; blend thoroughly until there are no flour clumps and all the ingredients are well blended.

Once picatta gravy has thickened, cook for about 1 minute.

Once the gravy is done, serve over the chicken with mashed potatoes and your favorite vegetable! So yum!

PRO TIP: Precut your bacon into 1 inch sections and then fry! This makes it easier than trying to crumble it!

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Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean

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Easy Homemade Ramen with Broiled Pork Belly!

Posted on May 5, 2023 by Jean Roman

“Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.” – Gordon Ramsay

Dave and the boys really enjoy a good ramen! We have never made it from scratch, so as we were making our monthly menu, this was an item that got placed on it. So Dave & I looked for some recipes, and to say the least there were several types. We found a few that had different ingredients and decided to create our own version with what we liked from those recipe ideas.

This is what we came up with, and I’m sure you’re going to love it! Enjoy friends!

Watch my YouTube Video for the cooking demonstration!

For the full list of ingredients & instructions… scroll down!

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Ingredients: Yields 4 servings with a bit of left over!

About 3 pounds of pork belly unsliced and cooked

2~ 8 ounce packages of Japanese style ramen noodles

8 cups of chicken broth

4 ounces shiitake mushrooms

2 green onions, diced

2 large carrots cut into matchstick slices

2 TBSP soy sauce

2 TBSP rice wine

1 TBSP White Miso Soybean Paste

2 cloves of garlic minced OR 2 tsp jarred

1 tsp pink Himalayan salt

1 tsp fresh ground black pepper

4 soft or hard boiled eggs~ however you prefer them.

Be sure to purchase traditional ramen noodles for the best result!

1. Precook the pork belly:

Wash the meat and trim off any excess fat.

On a foil lined cookie sheet, place a wire cooling rack.

Be sure to have all your ingredients!

Take pork belly and slather it with about 2 TBSP of olive oil, and then blend the salt and pepper over the entire slab on both sides.

Place the pork belly fat side up on the wire rack and bake for 1 ½ hours.

Turn heat up to 450 degrees and bake for an additional 20 to 30 minutes, or until golden brown and crisp.

2. While the pork belly is cooking begin the soup:

In a large stockpot pour chicken broth on high heat and add soy sauce, miso, mushrooms, and garlic.

Bring to a boil and let simmer for about an hour.

3. While pork belly and soup base are cooking, prepare the hard boiled eggs:

Fill a medium sized pot with enough water to cover the 4 eggs, place eggs in and bring to a rolling boil; turn the heat down to simmer for 5 minutes.

Turn the flame off and let the eggs set for an additional 5 minutes.

Run the eggs under cold water, peel, cut in half and place in a bowl. Cover and refrigerate until soup is ready.

4. When pork belly is done, remove from the oven and slice into strips. Place in a dish and cover to keep warm.

5. Fill another large stock pot about ⅔ full of water and bring to a boil; add Raman noodles and cook according to package directions.

6. Drain noodles and immediately divide among four large soup bowls.

7. Add broth mixture overtop of noodles.

8. Top with sliced pork belly, carrots, minced green onions, and an egg.

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Eat fresh, shop local & have a happy day,
Jean

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Easy Recipe for Delicious Spicy Shrimp Scampi with a Twist!

Posted on May 4, 2023 by Jean Roman

“Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.” – Gordon Ramsay

We just love pasta with shrimp.. Or steak & shrimp… or really anything with shrimp! We love shrimp! This is a really easy & fast dish to make to add to any pasta or vegetable dish, or as an accompaniment to meat. Ok, you can even just eat this as an appetizer… it’s so good friends.

If you follow me at all, you know I love to change up a traditional recipe and give it a Jean or Dave twist, and of course this recipe is no different. Dave & the boys like a bit of spice to their food, so we decide to add some red pepper flakes and fresh ground pepper to this already amazing dish. But we didn’t stop there! If you recall, I just did a recipe for roasted garlic and infused garlic olive oil… yep, you guessed it! We use the oil & cloves to add that extra special oompf! You will love this recipe friends, so be sure to let me know how you enjoyed it in the comments!

Watch me make this delicious recipe at my YouTube Channel below!

Our Favorite Recipes

Ingredients: Yields 4 ~ 2 cup servings approximately

1 ~ 12 ounce bag of cooked extra large, peeled & deveined shrimp with or without the tails on

1~ 1 pound bag of angel hair OR thin OR regular spaghetti noodles, cooked.

¼ cup Garlic Infused Olive Oil~ see recipe

Roasted garlic~ about 3 bulbs worth

½ cup chicken broth

4 TBSP salted butter

2 TBSP lemon juice OR juice from 1 large lemon

½ tsp pink Himalayan salt

½ tsp red pepper flakes

¼ tsp fresh ground black pepper

Fresh parsley

Marinara sauce~ Click link for my easy homemade recipe!

Freshly grated parmesan cheese

Watch my super easy YouTube video on how to make roasted garlic and garlic infused olive oil!

1. Fill a large stock pot about ¾ way full with water, add 1 tsp salt; bring to a rolling boil and add pasta; cook following package instructions. Drain and return to the pot with some butter and olive oil so it doesn’t stick.

2. While water is boiling, in a large cast iron skillet or stainless steel skillet, heat 2 TBSP of the butter and all the olive oil; make sure butter is melted.

3. Toss the shrimp in and add all seasonings; toss to evenly coat the shrimp.

4. Cook for about 2 minutes and turn; cook an additional 2 minutes.

5. Add the remaining ingredients and cooked for about 3 to 5 minutes stirring to blend evenly.

6. When done, place about 2 cups of the pasta on a plate, top with desired amount of marinara sauce, take about 6 to 8 shrimp and place on top and garnish with shredded parmesan cheese.

Enjoy with a salad & some delicious sourdough bread and dip in infused olive oil.

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Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean

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Easy Roasted Garlic & Garlic Infused Olive Oil! Check out these 2 methods

Posted on April 28, 2023 by Jean Roman

“Food, to me, is always about cooking and eating with those you love and care for.” – David Chang

This is one of our new favorites! After Dave & I experienced this at a wonderful restaurant, Mint 29 in Dearborn Michigan, we were hooked. This is so easy to do, I just had to share it with you… along with a bonus on how to make your own garlic infused olive oil.

Today I’ll show you how to roast a whole bulb, as well as cloves in olive oil to produce your own infused oil. So easy & so yum!

Watch my YouTube Video to watch me demonstrate!

If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback~

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Ingredients: Yields 1 roasted bulb AND ½ cup infused oil with ½ cup roasted cloves

See ingredients & step by step below for both recipes!

Watch as I show you the finished product! Watch below at my YouTube channel on how to!

Roasted Bulb~ You will need:

1 whole bulb of garlic
1 TBSP extra virgin olive oil
¼ tsp pink Himalayan salt
Parchment paper

Carefully cut the top of the bulb off, about ½ inch until you see the cloves.

Place on parchment paper and drizzle the olive oil over the visible clove; sprinkle with the salt.

Fold parchment paper around the bulb, and tuck underneath.

Place in a preheated 250 degree oven and bake for 2 to 3 hours depending on the size of the bulb.

To store: Place the bulb in a plastic container and store in the refrigerator for up to 2 weeks.

Infused Olive Oil & Roasted Garlic Cloves~ You will need:

Pre Peeled & packaged garlic cloves, about 4 of the bags. This is equivalent to about 4 bulbs of garlic

½ cup extra virgin olive oil
¼ tsp pink Himalayan salt

In a small baking dish, place the garlic cloves in a single layer; pour olive oil over top of them ensuring they are fully covered. Add more oil if needed.

Sprinkle with salt and bake in a preheated 250 degree oven for 2 to 3 hours or until mashable.

To store: Place infused olive oil in a container with lid and refrigerate for up to 2 weeks. Place cloves in a plastic container with a lid and store in the fridge for up to 2 weeks.

Baste meats or veggies with your olive oil and serve cloves with steak or chicken or add to any vegetable dish!

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Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean

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Easy Homemade Guacamole!

Posted on April 25, 2023 by Jean Roman

“Food, to me, is always about cooking and eating with those you love and care for.” – David Chang

This is by far one of our favorite appetizers and snacks. Dave’s recipe is super delish & incredibly easy to make. With just a few ingredients, you can have the best homemade guacamole around.

Watch Dave & I make this at my YouTube Channel below!

For full list of ingredients & directions, check it out below~

Our Favorite Recipes

Ingredients: Yields about 2 cups of finished guacamole!

2 to 3 ripe avocados, peeled & pitted

2 Roma tomatoes, diced

1 small red onion diced~ about ¼ cup

1 large jalapeno pepper, seeded and diced

¼ cup fresh cilantro minced

1 fresh garlic clove minced OR 1 tsp jarred

2 TBSP lime juice or lime from 1 large lime

1 tsp pink Himalayan salt

1 tsp dried cilantro

½ tsp cumin

½ tsp fresh ground pepper

½ tsp garlic powder

½ tsp cayenne pepper

Watch the video to see how Dave removes the pit and fruit from the avocado!

Check out how I mince fresh cilantro as well!

1. Cut Avocado in half as shown in video; remove pit and discard.

2. Using a sharp knife, cut a checker board pattern into the fruit, and then simply press the outside skin to press out the fruit into a bowl! Watch Dave demonstrate in the video.

You can also simply use a spoon and scoop it out.

3. After you’ve cut the avocado’s and placed fruit in the bowl, begin adding each ingredient one at a time, making sure to blend each ingredient in thoroughly.

a. seasonings
b. lime juice
c. minced garlic
d. onion
e. jalapeño
f. tomato
g. fresh cilantro

You can eat right away with your favorite chips!

If you choose to wait, be sure to cover the guacamole with plastic wrap snugly so the wrap is hugging the mixture. Try not to leave any air pockets so it doesn’t turn grey.

I then add a second piece of plastic wrap over that one.

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I then add a second piece of plastic wrap over that one.

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Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean

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Gardening 101~ How to grow, harvest, and care for rhubarb~ PLUS BONUS Recipe & How-to Properly Harvest Your Rhubarb Video

Posted on April 24, 2023 by Jean Roman

“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

Did you know rhubarb is a vegetable, not a fruit?

Rhubarb is a versatile vegetable, & its tangy flavor can easily be combined with the sweetness of strawberry, or left on its own! It is a favorite among gardeners and chefs alike, thanks to its unique taste and versatility in the kitchen.

Never tried rhubarb? Well, if you’re new to gardening or have never grown rhubarb before, you might be wondering where to start. Fear not! In this episode of Gardening 101, I’ll take you through everything you need to know about planting and caring for rhubarb.

From choosing the right variety to harvesting and cooking, I’ve got you covered. So whether you’re a seasoned green thumb or a novice looking to grow something new & different, this episode will equip you with all the knowledge and skills you need to grow your own delicious rhubarb. Get ready to add a touch of tangy goodness to your garden and your plate!

Watch my YouTube video how-to on How to Grow & Care for Rhubarb, along with some Bonus Recipes, click below~

How’d you like the video? Give you your thoughts & feedback in the comments, & be sure to let me know if you have any additional tips & tricks on How to Grow & Care for Rhubarb!

Check out my video on How to Properly Harvest Rhubarb at my YouTube Channel below~

Did you come back for some Rhubarb recipes? Click these links for some great recipes!

Strawberry Rhubarb Dump Cake~ watch my son Aaron prepare this all on his own.. it’s that easy!

You can find more Rhubarb recipes in my Cookbook on pages 232, 309, and 339!

Don’t have your own copy of my cookbook? Well no worries, CLICK HERE to purchase your own soft cover addition or a Down Loadable PDF version! You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback!

If you aren’t following me on Facebook & Instagram go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden!

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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.