Easy Chicken Marsala with Angel Hair Pasta

Posted on March 28, 2023 by Jean Roman

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

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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

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Jean’s Ultimate Spaghetti Sauce & my delicious Bruschetta Recipe!

Featured | Posted 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

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!

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!

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

Jean

Copyright Policy

All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content.

Creamy Chicken & Vegetable Gnocchi Soup

Posted on March 26, 2023 by Jean Roman

“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!

Check out my recipe at my YouTube Channel!

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

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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!

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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All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content.

Easy Lasagna

Posted on February 2, 2023 by Jean Roman

“Cooking is not difficult. Everyone has taste, even if they don’t realize it. Even if you’re not a great chef, there’s nothing to stop you understanding the difference between what tastes good and what doesn’t.” – Gerard Depardieu

This is, next to all my soups, Dave’s favorite food! I love cooking for my family and those I love. I know I get that from my grandmother, mother, and aunt. They all cooked with passion… with love. I am grateful everyday I had such wonderful mentors both in the kitchen and with the display of love.

Here is my super easy and incredibly yummy Lasagna recipe. I prefer to use my homemade Marinara recipe, although of course you can use your favorite jarred sauce as well. Enjoy friends!

Our Favorite Recipes

Ingredients: Yields 8 servings

16 cooked lasagna noodles

8 cups of marinara sauce or a total of 64 ounces- about 3 to 4 jars of sauce, extra doesn’t hurt.

6 cups shredded Mozzarella cheese

2 cups shredded Parmesan cheese

1 pound lean ground beef OR Italian ground sausage, cooked and any grease drained

1- 8 ounce package of cremini mushrooms, sliced thin

28 pepperoni slices

1 small red onion, diced

2 fresh gloves of garlic minced OR 2 tsp jarred

2 TBSP Extra Virgin Olive Oil

1- 15 ounce container of Ricotta cheese

1 egg

¼ cup shredded parmesan cheese

½ tsp fresh ground pepper

½ tsp pink Himalayan salt

1 tsp garlic powder

1 tsp dried parsley

If you’d like to make this recipe extra special from scratch, head over to my delicious Marinara Sauce Recipe! You won’t be disappointed!

PRO TIP: Be sure to use the ripest tomatoes for the richest flavor!

Do you have any favorite items you’d like to add? Here are a few more suggestions:

Diced green and red peppers
Thinly sliced Roma tomato’s
Sliced Italian brats
Onion slices
Olives
Pepperoncini
Bacon

Preheat oven to 375 degrees

1. Fill a large stock pot about ¾ of the way full and bring to boil.

2. While water is heating, in a large skillet add oil, ground meat, minced onions, sliced mushrooms, and garlic; fry making sure the meat is crumbled; when done, drain off any excess grease. Set to the side.

3. When water is at a full rolling boil, add lasagna noodles one at a time until they are all in; gently press down on the noodles with a large spoon to make sure the noodles are completely submerged, being careful not to splash up water. Cook following package directions.

4. Once noodles are fully cooked, carefully drain them into a colander; run cold water over them until they are able to be handled without burning your hands.

5. In a 9x13x2 baking dish pour about 2 cups of the sauce onto the bottom of the dish; layer noodles across bottom cutting to fit.

PRO TIP: Even if the noodles are still a bit on the hard side, don’t be concerned. While the lasagna is baking, the noodles will absorb the sauce and they will be perfect.

6. While meat is cooking and water is heating prepare the Ricotta:

Take the ricotta cheese and place in a medium sized bowl and add the egg, all the seasonings, and the ¼ cup shredded parmesan cheese; blend thoroughly. Set aside.

7. Take the ricotta cheese mixture and carefully spread it onto the first layer of noodles, trying not to shift them.

8. Repeat with another layer of noodles and pour 2 cups of sauce over them; spread until completely covered.

9. Add 2 cups of the shredded mozzarella cheese & 1 cup of the parmesan; next layer the cooked ground meat & mushroom mixture.

10. Next layer the 28 slices of pepperoni- there should be 4 across and 7 down.

11. Add the saluted mushrooms and then cover with 2 cups of the mozzarella cheese, and the last cup of parmesan.

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12. Repeat with another layer of noodles and 2 cups of sauce and remaining cheese.

13. Cover the lasagna with non-stick foil wrap, and place the baking dish on a cookie sheet. Place in a preheated oven and bake for 45 minutes; remove the foil and bake for an additional 15 minutes or until the cheese is golden brown.

Serve this with my delicious bruschetta or garlic knots or delicious Italian bread you purchased at your local farmers market… enjoy!

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!

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

Copyright Policy

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.

Marinara Sauce

Posted on September 21, 2022 by Jean Roman

“To get the best results you must talk to your vegetables.”
Charles, Prince of Wales

The late summer garden calls out with her exuberant abundance in a teasing way. Almost saying… “Whatcha gonna do with all this smarty-pants?” Well this weeks bounty made more salsa & this wonderfully easy marinara sauce.

To see more recipes like this one (and my spaghetti sauce recipe) click this link https://bit.ly/3PzAkXG
to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the testimonial page while you’re here as well!

Our Favorite Recipes

Aaron & I went out to the garden this afternoon to check on the harvest… and wow did we score! After he saw the load of tomatoes he said, “Let’s make spaghetti sauce!”

This recipe is for a single batch, but can easily be adjusted for canning by simply multiplying the quantities. It’s super easy and so delicious. You can add other ingredients to spruce it up, however it’s great just the way it is.

If you want to make this a meat sauce, just add 1 pound of lean organic ground beef or pork. Delish!

Pro-tip: Be sure to use only the ripest tomatoes as these will give you the most flavorful sauce.

INGREDIENTS:

4 cups of pureed tomatoes- about 8-10 tomatoes- Heirlooms are the most flavorful

1- 8 ounce can of tomato paste

¼ cup minced onion- about 1 medium onion. NOT white onions

4 fresh garlic cloves minced or 4 tsp of jarred

¼ cup extra virgin olive oil

2 TBSP sugar

4 tsp basil- dried

1 TBSP pink Himalayan salt

Keep posted for Dave’s delicious eggplant parmesan recipe coming soon!

What you’ll need to have to make the marinara sauce:
Large stock pot
Food processor
4 cup measuring cup
Measuring cups & spoons

Prep before you start:
Chop onions in food processer before sautéing and wash the tomatoes. Be sure to have all your ingredients ready.

Make sure you have all your ingredients before you start!

1. While the onions & garlic are sautéing, chop washed tomatoes into quarters removing any bad spots and the stem; place in a large bowl. After all the tomatoes are quartered begin pureeing them in your food processor until you have 4 cups.

Put quartered tomatoes in processor & puree

2. Leave the pureed tomato in the processor; add oil, onion & garlic mixture, spices and sugar, blend until completely pureed. Move the mixture back to the stock pot.

Add tomato mixture back into stock pot and bring to a low boil

4. Bring tomato sauce to a low boil on medium heat covered, stirring often; cook on medium heat covered for 2 hours or until mixture has cooked down one third.

5. Add the tomato paste and whisk in; cook for an additional hour stirring often so the bottom doesn’t scorch.

If you would like to add meat, cook thoroughly and add to sauce for the final half hour of cooking.

Serve over pasta noodles, or make a delicious eggplant or chicken parmesan!

If you enjoyed this post, please LIKE & Follow me for more great recipes and home & garden tips. Be sure to visit me at my Facebook page for more informative & fun posts! Be sure to say “Hi!”.

Happy Day,
Jean!

Remembrance Trees, Wedding Shower & Gift Idea’s and yummy Three Cheese Herb Pasta Bake

Posted on March 31, 2012 by Jean Roman

When we purchased our farm the home had been abandoned for over a year and to say the least it was a ‘fixer’ upper. Although as we walked through it I could imagine what I could make it to be, and so the long road of fixing is still in progress. That’s o.k. though because I enjoy making things look like ‘me’. We moved in the first of March almost five years ago and I had the garden’s to be on paper before you could bat an eye. The veggie garden and flower beds would be first priority and then planning some hard scaping. Each year we have added new elements and I can always envision more beds and dreams.

Remembrance Trees or plants are a beautiful and potentially long lasting treasured gift. Neil’s mom had purchased for each of the six children a ‘remembrance’ tree in memory of their father after he passed away. Unfortunately our beautiful Emerald Luster Maple tree was left at our previous home. She had wanted something for our new home and got us several much needed shrubs. This is such a wonderful idea that can be remembered for generations.

Wedding Showers can be so fun and especially with the right theme. If you are planning on hosting one, even in the dreary months of winter, make it a Garden Theme. Here are a few cute ideas to get you started!
*Invitations– You can create the cutest invitations with all the graphics, rubber stamps and stickers out there today. Especially if you have one of those nifty die cutting machines!
*Have everyone bring their favorite Recipe on a card that you send them with the invitation (then they are all the same size & coordinate). Put them in a cute Terra cotta pot as each guest arrives; have the bride-to-be pull 2 or 3 of the cards and whoever’s name is on them, they win a door prize- give them a potted plant. The recipes then can be put in a book or box for the bride-to-be and will be a long lasting treasured memory.
*Place Setting Name Tags– use 10 for $1.00 seed packets- simply use address labels with a cute font and garden graphic to print each guests name on and then put on the front of seed packet to cover the company name, but not flower. Have just one of a certain seed and use that for another door prize winner.
*Door Prizes– pairs of garden gloves, hand tools- trowels, shovels, scratcher’s; garden stationary, seed packets, potted flowers or any other garden themed gift you can come up with.
*Menu– You can change names of recipe’s to feature the theme. For example, ‘Berry Blossom Salad’- use edible flowers (if available) like pansies & nasturtiums. Rhubarb Punch or Garden Spiral Pasta Salad are a few more. Use your imagination!

A wonderful Wedding Gift for the happy couple to be is a Picnic Basket. Be sure to fill it with two of everything- linen napkins, place mats, plates, cups, flatware and pretty glasses. Don’t forget to include a table cloth, candles & candle sticks and some of the couples favorite treats.
Another special gift is a small Planter of Cooking Herbs such as Basil, Parsley, Sage, Thyme, Oregano and Rosemary. Make it even more special by including a book on Herb Gardening and an Herb Cookbook.

Try this yummy meal using Garden Gates Italian Sausage and let your tastes soar….
Three Cheese Herb Pasta Bake

3 Tbsp. butter                                                                            1 tsp each- basil, dill & oregano from A Pinch of Spice & More
2 cloves garlic, minced                                                             2 Tbsp. fresh parsley from Garden Gate
1/4 cup Whole Wheat flour, from Garden Gate                         1/2 tsp. Pink Himalayan Salt from James Creek Sutlery
1 tsp. mustard from Sansonetti’s                                              1/2 tsp. Black Pepper from James Creek Sutlery
3 cup milk                                                                                 16oz. package of Tracina’s Gourmet Specialties Rigatoni, cooked
1 cup shredded Cheddar Cheese from Grassfields                   1 pound Italian Sausage from Garden Gate
1 cup shredded Monterrey Jack from Grassfields
1/4 cup grated Parmesan cheese
1. Melt butter in a skillet over medium heat. Add garlic; saute one minute. Whisk in flour & mustard. Pour in milk; continue to whisk until smooth. Bring to a boil, stirring constantly. Reduce heat and simmer one minute.
2. Combine cheeses; reserve 3/4 cup and set aside. Add remaining cheese to sauce, a little at a time, stirring until cheese melts. Add herbs and seasonings.
3. Toss pasta with sauce; sprinkle with reserved cheese. Spoon into a lightly greased 13″x9″ baking pan. Bake uncovered, at 350 degrees for 10-15 minutes. Uncover and broil for 1 to 2 minutes, until golden and bubbly.

Happy Day,
Jean