Teriyaki Chicken Fried Rice

“Cooking is the art of adjustment.” – Jacques Pepin

Dave makes a mean fried rice, and the boys just love it. I must admit that until he made it for us, I’d never tried to. Not for any particular reason, it just wasn’t on my radar. Dave cooks on Thursday nights, and the boys always get excited at what new menu item he will conjure up for them! 

Here’s his recipe, enjoy friends.

Our Favorite Recipes

Ingredients: Yields approximately 10 cups of finished product. You can cut this recipe in half easily.

4 boneless, skinless chicken breasts

1- 12 ounce bottle of Lawry’s Teriyaki with Pineapple Juice Marinade

4 cups of cooked rice of your choice. In today’s recipe I am using brown

¼ Soy Sauce- I use Braggs Amino low sodium

2 TBSP Extra Virgin Olive Oil

3 large eggs, beaten

1 small red onion, diced

2 cloves of fresh garlic, minced OR 2 tsp jarred

Non-stick spray

Other items you can add: Add ½ to 1 cup of each:

  • Broccoli flowerettes
  • Snow Peas or Sugar Pea pods
  • Scallions
  • Baby corn
  • Carrots
  • Bamboo Shoots

1. Wash and pat dry each chicken breast.

2. Place the entire bottle of marinade into a sealable plastic storage bag; place all 4 chicken breasts in the bag; seal bag and blend until breasts look well coated; lay bag down in a 9 x 13 x 2 inch baking dish and refrigerate for 30 minutes, rotating and smooshing at 15 minutes.

Preheat the oven to 350 degrees.

3. Remove chicken breasts carefully from the bag and place side by side in the baking dish; bake for 25 minutes; remove from oven and flip the breasts; place back in the oven and bake for an additional 20 minutes; Check for doneness.

4. You will know the chicken is done when the juices run clear and there is no pink in the center; remove from the oven onto a cooling rack and let cool for about 10 minutes; cut into bite sized chunks in the baking dish so the meat will absorb any remaining broth/marinade.

5. While the chicken is baking, cook your rice according to package instructions to have a finished product totaling 4 to 5 cups of rice.

PRO TIP: Use Chicken Broth for the liquid when cooking rice. This will give the rice a much richer flavor.

PRO TIP: When checking for doneness, cut the thickest end of the breast to see if there is any pink in the middle. Use this technique if you don’t have a meat thermometer.

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Preparing the Fried Rice:

In a large electric skillet or wok add the oil, onion, and garlic; sauté for about 5 minutes on medium heat stirring occasionally; in a bowl beat eggs; move onions & garlic over to one side of the skillet; pour eggs on the other side and fry like you are making scrambled eggs; when done, blend together.

Next add the chicken and mix thoroughly, and serve immediately.

Next add the rice and soy sauce; blend well and fry stirring for about 5 minutes.

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, go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden! 

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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Organization 101 Day 10: Room by Room Organization~ Let’s talk about your Family or Living Room!

“There is nothing more calming than an organized home.”— Unknown

In my previous post on Room by Room Organization~ The Kitchen and Pantry, I mentioned the kitchen is the heart of the home. I genuinely believe that, however the living room or family room is where snuggles and relaxation happen. 

After a long day at work or school, then home to prepare or help with dinner it feels mighty good to just flop down on a comfy couch or oversized chair and just take a deep breath… relaxation.

Some of you may have young kids, some of you may be single, some of you may be in the golden years of your life… either way, that flop just feels pretty dang good some days!

My Living Room

The living or family room, whichever you call it says a lot about the character and style of the homeowner(s). Is your decorating style shabby chic, modern, eclectic, industrial, farmhouse, or something else? The style will inevitably dictate the type of accents you use.

My family this holiday season! Where is Frankie!!!!

My style is a mix between Industrial & Farm House. I love the metal & wood features the Industrial style offers. I also adore enamelware and cozy fabrics. I also love botanicals & birds… so,  I think I pull it together fairly well. Wallpaper coming back into style didn’t hurt my feelings either lol! Don’t hate me, but my house has a couple and I actually loved them, so I kept them. 

1. Extra blankets are always a nice touch! I mean can you really have too many blankets LOL!!! I keep about six in a cute tote rolled up tucked away in a corner.

No matter what your style is and how you incorporate it into your home, it is a reflection of what is appealing to your eye and soul. They say the eyes are a mirror into a person’s soul, well I think the home can be this as well.

2. Bookshelves hold decorative elements and books too 😀 I like to showcase special items in mine. Balance is the key.

The family room is the cozy spot in the home where each member can curl up with a good book, or share & talk about stuff.

3. Fireplace mantel in my living room holds several Apothecary bottles that match my decor. I collect these wonderful treasures and have them scattered in just about every room in my home.

“Being organized is really important in a fast-paced life while we have no time to deal with clutter. Be it physical or emotional clutter, it tends to make us sad and depressed or frustrated.” Julie Hage LifeOrganizing

I like my living room to be tidy. Here are some Walk Through tips for the Living Room:

  1. At the end of the day make sure all the throw pillows on the couch are neat and where they should be.
  2. Put any blankets away folded neatly and put back in the basket.
  3. Make sure there are no dirty glasses or plates left from snacks.
  4. If you have kids, then be sure to have them help you with this. Remember the Walk Through? Bag & basket in hand!  The concept is very simple to apply and it is one that my children completely understand. The walk through is simply going through a room and picking up AND putting away everything that is out of its place. If you need a reminder or missed that post, click HERE to read!
  5. Tidy any items that may have been knocked out of place in the room. 

Many of the topics I discuss in this series I learned from an incredible lady named Marla Cilley, A.K.A. The Flylady. Her book, “Sink Relections” taught me how to incorporate all these lessons.

Keep posted for the next in the series as we look at Room by Room Organization Bedroom & Closets!

If you missed my last post on Room by Room Organization~ The Kitchen & Pantry, click HERE to read Part 1 and HERE to listen to Part 2 at my Podcast.
Jump on over to my Podcast & SUBSCRIBE so you don’t miss an episode!

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Happy Day,

Jean

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Easy No-yeast Cheesy Popovers!

“Cooking is simply a huge and often very fun puzzle of piecing together techniques with different ingredients. Once you know your basics, the world is your oyster (or your clam, your chicken thigh, block of tofu—whatever makes you happy).” – Julia Turshen

I thought this quote was perfect for today’s recipe! You can interchange ingredients so easily and it will turn out perfect every time.

This recipe has always been a family favorite and it is so easy & quick to throw together. No waiting for dough to rise. I’ve altered the recipe a bit from the original in todays recipe.

Our Favorite Recipes

Ingredients:

You can use any combination of cheese, meat & veggie you like– that’s what makes this recipe so much fun & oh so yummy!

Butter flavored Nonstick cooking spray

1 c all purpose flour

1/2 tsp salt OR herbed garlic salt

2 eggs

1 c milk

1 c shredded cheddar cheese

1 sm.-med onion diced- or skip this.

Preheat the oven to 450 degrees.  Coat 6 cups of a muffin tin with cooking spray.

This recipe can be found at my blog post, Decorating The Porch, Dreaming of Summer and My Favorite Popover Recipe and Yummy Herb Roasted Potatoes HERE along with another yummy recipe & some wonderful gardening ideas!

1. In a medium bowl whisk together egg & milk until well blended.

2. Add flour and seasoned garlic salt; stir just until mixed.

 

3. Stir just until mixed.

4. Stir in cheese and any other ingredients you chose!

5. Fill prepared cups about 3/4 way full– about 1/3 c of the batter batter

Bake for 15 minutes.  Reduce oven temp to 350; bake for 10-15 more minutes or until browned & puffed.  Do not open the oven door until the end of baking time or popovers will collapse!!!!

Remove popovers from the oven and immediately remove from the pan.  Pierce sides once with a knife to release steam.  Serve warm with butter.

Top with a dab of butter and serve warm!

Pro Tip: When interchanging ingredients, always make sure they all total the same amount as in the original recipe. For example, the recipe calls for one type of cheese, if you want to add others, cut each one’s quantity to still equal one cup. Ie. ⅓ cup parmesan, ⅓ cup feta, & ⅓ cup of romano- 3 cheese but they still total 1 cup. Do this with any meat and/or veggie additions or changes as well.

Other combinations~

Broccoli & cheese

Spinach & Feta

Asparagus & Swiss Cheese

Dried tomato & basil with parmesan cheese

Onion & chives with cheese

Ham & Swiss Cheese

The options are only limited by your imagination. 

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, go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden! 

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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Something to make you smile everyday…

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Happy Day Dragonfly Friends,
Jean!

Steak Fajita’s!

“Cooking is the ultimate giving.” – Jamie Oliver

Whether I add steak, chicken, or shrimp my family is thrilled when I make Fajitas. Of course you can add any protein you’d like, but these three are our favorite. This is a super easy yet incredibly decadent meal to make. We like to have rice with our fajita’s, and the boys actually like to put that in the fajita! As always the possibilities are only limited to your tastes & willingness to experiment! Enjoy friends!

Our Favorite Recipes

Ingredients: Yields 6 to 8 12” fajitas.

3 to 4 pounds Sirloin Steak-You can interchange with chicken or shrimp or make it with all 3. Adjust proteins to be equivalent to the steak.

8- 12 Inch soft tortilla shells

2 TBSP Extra Virgin Olive Oil, divided

4 TBSP salted butter, divided

2 Packages Old El Paso Fajita Season Mix

2 medium to large green peppers, deseeded & sliced lengthwise

1 large or 2 medium red onions, sliced lengthwise

1 clove fresh garlic, minced OR 1 tsp jarred

1 large or 2 small jalapeno peppers, deseeded and cut into rings

2 cups Mexican style shredded cheese

Sour Cream


PRO TIP: Using sirloin steak makes for a more enjoyable meal. Typically stew & fajita meat is cut from the round steak which tends to be a bit tougher a cut. If you choose to use round, then I suggest marinating it in a simple marinade overnight or at least 4 hours.

Other topping ideas:

  • Jalapenos
  • Tomatoes
  • Guacamole
  • Rice

1. Trim fat off steak and cut into ½ inch wide by 2 inch long strips.

2. In a frying pan or skillet add 1 TBSP of the olive oil, 2 TBSP of butter and fry on medium heat until the meat is about medium well, about 7 to 10 minutes; stir frequently. Add 1 package of the seasoning mix about 5 minutes into the cooking; blend in well. There should be a bit of pink so the meat remains tender along with some juice.

3. While meat is cooking, slice peppers & onions; place veggies along with garlic into another frying pan with 1 TBSP of the oil, 2 TBSP butter, and the other package of seasoning mix; mix well. Cook for about 5 to 7 minutes on medium heat covered, stirring occasionally. We like veggies both on the crisper side & a bit charred, so adjust time to how you like your veggies.

4. When veggies & meat are cooked, set aside.

5. Take 4 flour tortillas and place offset of each other on a clean dish towel; roll the towel from the corner until fully wrapped, tuck the ends under and place in the microwave for about 30 to 45 seconds to warm. Use immediately. Repeat with the remaining as needed.

6. Lay the warmed tortilla on a plate and begin layering your toppings: first spread the sourcream down the center of the tortilla, then add ¼ cup cheese, desired meat & veggies. Fold the filled tortilla burrito style so the fillings don’t fall out.

PRO TIP: I cook the meat & veggies in separate pans for two reasons. The first is that my youngest son doesn’t like peppers or onions… go figure!!! LOL. The second is so the veggies cook more evenly.

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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, go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden! 

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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Organization 101 Series Day 7: Menu Planning & Meal Prepping!

“Organizing is what you do before you do something so that when you do it, it is not all mixed up.”— A. A. Milne

Welcome to the next article in my Organization 101 Series.  In my last entry I I shared a sample of Zonal Cleaning and how you’d been unknowingly working on creating these in your daily schedules & routines. 

I was happy to share that with all of you on my NEW Podcast. If you missed it, here’s the LINK.

As I mentioned, today’s post will focus on menu planning and some meal prepping. This can be a somewhat daunting task to those of my friends who don’t enjoy cooking, or grocery shopping. Well friends, believe me when I say if you implement this easy task, you might just change your tune about the whole process. 

Many of the topics I discuss in this series I learned from an incredible lady named Marla Cilley, A.K.A. The Flylady. Her book, “Sink Relections” taught me how to incorporate all this lessons. It was from the inspirations from her book how I developed my P.M.S. concept! So now lets get into today’s topic!

I also suggested having your family help with this process. Even if you don’t have kids, ask your partner or roommate to join in the fun!

If you are not organized and structured in this area of managing your home, you can end up spending more money on things you don’t need and won’t end up using. By planning your meals and therefore your grocery shopping lists you won’t find yourself buying ingredients on a whim or wasting time thinking about what you should be shopping for.

BONUS to this task include saving TIME & MONEY! With gas prices as high as they are, you’ll even save money due to less running back to the grocery store or market because you forgot something.

I recommend using shopping apps as well.

PRO TIP: Keep your cart open all the time! As you use something or only have one of an item left in your pantry, you can quickly add that item by scanning the barcode of the item. Most shopping apps have a tab called Your Items or Your Favorites. Utilizing these saves time. You are not aimlessly walking around in the grocery store trying to remember what you need.

With Menu Planning, you will only shop for the items you need for the meals you plan to prepare that week, thereby saving money.

Menus & Grocery lists

There are a few ways you can plan your menus: Weekly, Monthly, Quarterly, or even Annually. I’ve done about all of them. Currently I am using the Monthly menu planning as that fits my family’s lifestyle best. However I have done it for the entire year.

The process is simple!


Plan a day where you and your family can sit for about a half to a full hour. I like to do this on a Sunday afternoon as it tends to be more of a family day. I gather up my calendar and my cookbooks and we all get turns to add to the menu. I generally have a main, side, veggie and occasionally a dessert. We are not big dessert eaters, so we only plan a dessert about once a month.

Menus by the season! We attend several farmers markets throughout the season, so I adjust our menu planning according to what is growing in our area seasonally. During the market season- April through November we purchase the bulk of our vegetables from the farmers market and also grow a few ourselves. In the spring we eat a lot more salads, summer holds its bounty in just about everything, and in the fall we eat more root & squash vegetable crops.

Here is an excerpt from my previous blog where I show you how to create your menus for the year just in case you’d like to be ambitious or simply knock it all out in one fell swoop.

I designed two groups of menus according to the seasons. Spring & Summer menus focus on the fresh produce we’re growing and that’s available. The second is Fall & Winter which features what we’ve canned, frozen and what’s in the root cellar along with what we’re still growing in the fall garden and winter hoop house. I created eight weeks of menus for each group. This allows me to rotate over two months. I keep that week’s menu on the fridge so we don’t have to think about meal prep, especially during our busy gardening and canning season. Having a menu helps in grocery shopping and meal prep every morning.

Now, let’s look into organizing your life with Menu Planning and Grocery Lists.

PRO TIP: Include this job in your control journal in one of your desk day jobs.

Menu

Planning

Tips &

Tricks

I love anything that will simplify my life in the everyday stuff that needs to be done like preparing meals for my family. Remember my P.M.S.? The ‘what’s for supper’ question can quickly become spaghetti all too often without menus! I’m sure many of us can relate to that! So I thought it would be nice to share a few tips in menu planning.

*First take 1-3 of your favorite cookbooks and 1-2 blank monthly calendars and a PENCIL!

*First plan some of your family’s favorite meals before you scour through the cookbooks. Think about the groceries each meal will take beforehand. Fill in one breakfast, lunch and supper for each family member with their favorite thing over the two weeks of menus- don’t duplicate any meal and don’t include any desserts… YET.

*Have any family vacations, work or school days off, sports or other activities with special dates handy so you can take those into consideration. Don’t plan a favorite meal for someone when they won’t even be home for it!

*Decide if you will include breakfast and lunch! This may depend on summer vacation for kids, etc.

*If you plan to have a night out or order-in meal, jot those down next.

*Do you want to include desserts? If so, fill those in now.

*Now go to the cookbooks. I encourage you to try a new recipe once a week. This will be fun and will help you and your family find new favorites. It’ll also help you from getting in a rut of the same old thing.

PRO TIP: Be sure to jot down what the cookbook and the page number for the recipe on the calendar. I recommend using abbreviations for cookbooks. For example I would put LS for my cookbook, Lovingly Seasoned Eats & Treats. If you don’t think you’ll remember them, jot down a legend on the back of the calendar.

If you haven’t purchased your copy of my popular cookbook, Lovingly Seasoned Eats and Treats, click HERE.

Some extra tips when planning your menu:

*Do you have a garden? These should all play a factor in your menu planning.

Do you shop primarily at the Farmers Market during the season? Do you have any of your own livestock that you raise? Do you have your own chickens for eggs?

*Take into consideration what season you’re in. If you do the bulk of your shopping at the grocery store, seasonal crops will be far less expensive than items shipped from across the county. Shopping at farmers markets and/or having a garden can help save money here. Spring offers more salad crops & greens. Summer will be the mother load of produce and will eliminate much grocery shopping for fresh produce. Fall provides root crops such as potatoes, carrots, onions, and squashes. If you raise your own animals, butchering time is also happening now. Do you or a family member hunt? This can be an additional source of meat.

*Have your family members help create the menu.

This can be a fun family activity and sharing time of who liked and didn’t like what!

You now have two whole months planned out and it was so much fun and so easy. If you feel adventurous try doing another month and plan it out seasonally.

Grocery Lists Tips & Tricks!

Grocery lists are really not complicated and won’t take up too much time when you have your menus to work off of. Here are some tips!

*I recommend keeping a magnetic note pad or grocery list right on the front or side of your fridge! Each time you run out of something, jot it down or tick it off the pre-made list.

*Google ‘grocery list’ and you’ll find oodles of styles to download. Keep a master in your control journal and make a copy for each week, unless you have a pre-printed notepad.

*You’ll need to go over your menu for the next week and shop accordingly.

*As I mentioned you can save a lot of money when you grow your own or at least eat seasonally. But if that’s not an option for you, shop at the farmers market which is the next best thing. There are many winter farmers markets as well that you can shop and support and still eat seasonally with root crops, storage crops and fresh greens.

*Stick to the list when you go to the grocery store. I’m sure most of you shop at several stores for different items.  Have a list for each store and coupons/ ad’s to go with each.

*If you have any returnables, be sure they’re ready to go and in the trunk.

*I always make sure I have my grocery list, coupons and shopper bags ready to go.

*Don’t go shopping when you’re hungry… you WILL buy things you normally don’t because ‘they look good’ at the time!

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.

Jump on over to my Podcast & SUBSCRIBE so you don’t miss an episode!

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

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Happy Day,

Jean

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What inspires you?

If you aren’t following me on Instagram, you are missing out on daily inspirations for your home & garden. I post fun reels showcasing my recipes along with local small businesses! Everyday I share the things that will inspire you to do something special!

Join me there so don’t miss a beat with what is happening here at For Dragonflies And Me.


Slow Cooked Baby Back BBQ Ribs

“Cooking requires confident guesswork and improvisation—experimentation and substitution, dealing with failure and uncertainty in a creative way.” – Paul Theroux

This super easy & delicious recipe is sure to be as big a hit in your home as it is in mine! The meat simply falls off the bone and melts in your mouth.

Our Favorite Recipes

Ingredients for Ribs:

2 Slabs of baby back spare ribs
Montreal Steak Spice
Your favorite BBQ sauce OR use my recipe

Versatile! You can interchange your favorite store brand or homemade BBQ sauce to whatever suits your taste buds.

Ingredients for My BBQ Sauce: This recipe can be found in my cookbook, Lovingly Seasoned Eats and Treats on page 407.

2 c. ketchup
½ c brown sugar
¼ honey
1 TBSP minced onions
2 Cloves fresh garlic minced OR 2 tsp jarred
¼ tsp Worcestershire sauce

For some super yummy BBQ Butter Brush-On Recipes & unique grilling ideas, check out my older blog post.

A “Green” Barbeque, Vermicomposting and some Yummy Grilling Recipe’s!

1. Preheat the oven to 275 degrees.

2. Carefully remove the membrane from the back of the ribs and discard.

The top slab in the photo has the membrane removed, the bottom photo has it on.

3. Wash meat to remove any debris; cut each slab into 2 or 3 pieces, cutting between the bones; place on a large sheet of foil wrap- enough that you will be able to wrap the slab; sprinkle both sides liberally with the steak spice; wrap so the entire piece is covered; place on a cookie sheet. Repeat the process with all pieces.

4. Place in a preheated oven for 3 to 3 ½ hours.

5. Remove from the oven and carefully take slabs out of foil; place in a baking dish side by side meat side up.

6. Turn the heat up to 350 degrees now.

As you can see the meat is super tender and is falling off the bones!

If you enjoy a more Smokey flavored BBQ sauce, you can find that recipe in my COOKBOOK on page 406.

7. While the oven is heating up, slather your BBQ sauce over the top of your ribs and spread evenly; place back in oven for 15 minutes.

Directions for BBQ Sauce- Yields 2 cups finished sauce

  1. Combine all ingredients into a large saucepan, whisk together and cook on medium heat for 30 minutes stirring occasionally. 

Nothing compares to fresh garlic!

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Serve with baked potatoes or beans… So yum!

If you enjoyed this post & thought this was a super yummy recipe leave me a comment.

…. and of course please LIKE, Follow & Share.

You can purchase my wonderful cookbook, Lovingly Seasoned Eats & Treats!

Be sure to check out my Facebook page & follow me there for daily inspirations, lovely photos, & of course all kinds of great home & garden tips! 

Happy Day,
Jean

Copyright Policy

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Podcast- Organization 101 Day 4: Weekly Schedules & How they benefit you!

“Organization begins with awareness of what doesn’t work for us.”

— Unknown

Organization 101 Day 4: Weekly Schedules & How they benefit you!

Many of the topics I discuss in this series I learned from an incredible lady named Marla Cilley, A.K.A. The Flylady. Her book, “Sink Relections” taught me how to incorporate all this lessons. It was from the inspirations from her book how I developed my P.M.S. concept! So now lets get into today’s topic!

Do you feel there is no time to start the organization process? Do you ask yourself, “Why bother? I’ll never get this mess under control?” Do you have a houseful of ‘people’ that just seem to trail behind you wreaking havoc with what you just tidied up?

Well if you said yes to any or all of those questions, this informative blog will help you realize it’s not too late. It’s not impossible. It’s easy to get them to change bad habits too! Despite the challenges you are facing, YOU CAN do little things each day to bring peace to order in your daily life but following these simple steps I’m about to give you!

On this weeks Podcast, I discuss exactly how YOU can create a vibrant, happy, tidy home simply by utilizing schedules!

Click on this LINK to go on over to my Podcast & listen to me explaining how to get your life to a state of inner calm, and outer tidiness.

Be sure to SUBSCRIBE to me here & there so you don’t miss a beat!

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

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

Happy Day,
Jean

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Beef Short Rib Soup with Heirloom Veggies in the Crockpot!

“Growing your own food may be one of the most powerful steps you can take for the health of yourself, your family, and your planet.” ― Lindsay Oberst (foodrevolution.org)

Our Favorite Recipes

Ingredients:

2.5 pounds beef short ribs
3 small heads baby Bok choy
2 TBSP extra virgin olive oil
2 cloves fresh garlic minced OR 2 tsp jarred
3 cups quartered / chunked baby heirloom potatoes
2 cups coined carrots & parsnips mixed evenly
½ cup diced red onion
1 TBSP minced fresh parsley OR 1 tsp dried
2 cups cremini mushrooms, halved
1- 32 ounce container of beef broth
½ tsp Montreal steak spice
½ TBSP seasoned garlic salt

Choose to serve with either homemade dumplings, pour over cooked Basmati rice, or add some extra wide Amish egg noodles! Either of them will be delicious!


Pro Tip: Have an extra container of broth for the leftovers as the broth will get absorbed by either of the dumplings, rice or noodles!

1. Cut short ribs in ⅓’s 

Pro Tip: Cut each short rib into thirds to easily remove the small round bone. You can also cut into chunks and use for beef stew- Just add 2 TBSP white flour to a cup of the broth, whisk & add!

2. Wash & cut all veggies.

3.  In a crockpot layer ingredients; short ribs, potatoes, Bok choy, carrots & parsnips, onions, garlic, parsley, & mushrooms.

4. Pour broth and olive oil over mixture & stir to mix.

5. Next, put seasonings on top and pour broth over.

6. Cook on high for 5 to 6 hours.

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If you enjoyed this post & thought this was a super yummy recipe leave me a comment… and of course please LIKE, Follow & Share.

You can purchase my wonderful cookbook, Lovingly Seasoned Eats & Treats again! Click this link to purchase: https://fordragonfliesandme.com/purchase-my-cookbook…/

Happy Day,
Jean

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