Category Archives: Recipe

Smokey Cajun Chicken Pasta

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“Cooking is an observation-based process that you can’t do if you’re so completely focused on a recipe.” – Alton Brown

This is a new family favorite for sure. My family likes spicy dishes, and this one can be adjusted to be as spicy or mild as you like. Let me know how you enjoy this one in the comments below. Do you have a similar dish? What do you do with yours? Enjoy friends!

Our Favorite Recipes

Ingredients: Yields approximately 4~ 2 cup servings1~ 16 ounce box of penne pasta noodles, cooked2 large boneless, skinless chicken breasts cut into bite sized chunks2 TBSP extra virgin olive oil2 TBSP salted butter2 TBSP your favorite cajun seasoning1 TBSP dried parsley1 tsp onion powder1 tsp wood fired garlic salt~ I prefer Kinders brand1 cup diced Heirloom tomatoes or Roma type3 cloves of fresh garlic minced OR 3 tsp jarred1 ½ cups heaving whipping cream1 TBSP all purpose white flour½ cup shredded parmesan cheese

In a large skillet, heat oil on medium heat; add chicken chunks and cook until about half done; add garlic; sauté until chicken is cooked

While chicken is cooking, in a large stock pot bring water to boil and add pasta noodles; cook until done. Follow package instructions. Drain and place back in pot with

When chicken is done, remove to a bowl and set aside.

In a bowl whisk flour into milk until all lumps are dissolved.

Add cream, diced tomatoes, and all seasonings into melted butter; blend until thoroughly mixed;

Add chicken and stir in.

Once pasta is done, serve topped with chicken mixture and parmesan cheese with some yummy bread!

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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 & 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 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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Gardening 101 Day 19: Easy How-to grow your own Ginger root!

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“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)

Did you know you could grow ginger root? Well, you sure can and it is super easy to do. I found this information provided by Penn State Extension and had to share it with all of you. I’ve also included a few recipes to use with your ginger root!

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Let me know if you’ve ever grown your own, and how it worked out in the comments below! I love your feedback.

How to start your ginger indoors!

What is ginger anyway? Ginger is a subtropical plant which requires a longer growing season to reach maturity. If you live in the Midwest or any other area that has a harsh winter, you will need to start your ginger indoors and bring it in over the cold winter months. It is essential to start your ginger root indoors a couple of months before it can be planted outdoors. You can keep it in a container, or grow it in the ground.

Follow these easy steps to grow your own ginger root:

Preparing the ginger for planting:

Cut ginger root into 3-inch pieces, ensuring each contains at least three growth buds.

Allow pieces to callous over for a week before planting.

Choose a good potting mix & container:

I recommend using an organic potting soil with some type of moisture control if possible. You will need a container with a water tray. A great option is a large mixed greens plastic container. You can use the lid as the watering tray and they are the perfect depth to plant your ginger root.

Spread the soil in the container so that it is uniformly 3 inches deep and lay the ginger pieces horizontally on top.

Bury the ginger root:

Cover with an additional inch of soil.

Caring for your ginger root:

Water from the bottom every five to seven days until sprouts emerge. Then water enough to keep the soil moist but not wet.

After sprouts emerge, use a seedling heating pad and grow light to provide the necessary warmth and 16 to 18 hours of light required to get ginger established.

How to prepare & plant your ginger outdoors.

After the danger of frost has passed and the temperature at night is consistently above 40 F, ginger can be transplanted outdoors. Follow these steps:

  1. Harden off plants for five days to prepare for outdoor planting.
  2. Choose a sunny site with loose, loamy, well-drained soil with a pH ranging from 5.5 to 6.5. You may also grow ginger in containers if soil conditions are not favorable.
  3. Dig a shallow trench and plant ginger 3 inches deep and 12 inches apart so that sprouts are visible just above the soil. If you choose containers, plant each plant in a container with a 12-inch diameter or larger.
  4. When new shoots form or the pink shoulders of ginger are visible, hill your plants (pile more soil around the base of each shoot) with an inch of soil and add a granular fertilizer.
  5. Water plants two to three times a week, soaking them deeply.

Ginger Tea

Ginger tea is sometimes called ginger water and it wonderful for the stomach or gut. It is, quite simply, hot water infused with fresh ginger. It has a bit of spice which is easily adjusted by adding more ginger or letting it steep longer. Adding honey adds the final touch to make this tea a favorite for all.

Here’s what you’ll need:

  • 2 TBSP freshly grated or sliced ginger root 
  • 4 cups spring water
  • 1 TBSP fresh lime juice
  • 1 to 2 TBSP local honey, to taste

1. Peel your fresh ginger and slice it as thin as you can to maximize the surface area. This will ensure a very flavorful ginger tea.

PRO TIP: Use the large slicer side of a 4 sided cheese grater.

2. In a medium sized pot, add the water and ginger; bring to a boil for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger.

3. Remove tea from the heat, strain, and add the lime juice and honey to taste.

Dijon Ginger Dressing

This zesty dressing will make any salad better. You can use it as a marinade for chicken as well!

Here’s what you’ll need:

  • 1 ½ TBSP grated ginger, lightly packed
  • 2 TBSP white wine vinegar
  • 1 TBSP your favorite Dijon mustard
  • 1 TBSP honey
  • ½ cup safflower or canola oil
  • ¼ tsp garlic powder
  • ½ tsp pink Himalayan salt
  1. Peel your ginger and grate it finely
  2. Blend all ingredients in a small blender or immersion blender.
  3. Store refrigerated for up to 1 week.

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 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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Poor Man’s Steak

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“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.

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 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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Easy Lasagna

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“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:

  1. Diced green and red peppers
  2. Thinly sliced Roma tomato’s
  3. Sliced Italian brats
  4. Onion slices
  5. Olives
  6. Pepperoncini
  7. 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

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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.

Easy Crock Pot Beef Stew with Dumplings

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“Cooking with love provides food for the soul.” – Valerie McKeehan

Cooking certainly does require a certain amount of love for those we are cooking for, wouldn’t you agree? Afterall, cooking may not be everyone’s cup of tea so to speak, but we all have to do it to a degree. 

Some of us are single, living with, or married with or without kids. Who cooks in your home?

I am very fortunate that Dave & I both love to play around in the kitchen as do my boys. We enjoy sitting around the table and creating our monthly menus and trying new dishes. Dave has definitely introduced the boys to some new stuff. I’m afraid I can get in a rut… which is why menu planning is so important. You can read more about that HERE in my Organization 101 Series.

Well, stew has been a long time favorite in my home. I remember the delicious smell of stew wafting through my home as a child. My grandmother would be busy in the kitchen making homemade dumplings, and ohhhhh the deliciousness we had for dinner that night. 

Sticking to my comfort food recipes… here it is friends. Enjoy!

Our Favorite Recipes

Ingredients:

4 cups lean beef stew chunks. You can use a round steak and cut into chunks as well.

1- 32 ounce container of Beef Stock

1/4 cup white all purpose flour OR cornstarch

1 cup carrots, cut into 2 inch lengths

1 cup potatoes, cut into quarters or chunks

1/2 red onion, minced

1/2 cup celery, diced

1 fresh clove of garlic minced OR 1 tsp jarred

1/4 cup Extra Virgin Olive Oil

2 tsp Montreal Steak Spice

Yields approximately 8 cups finished product.

This recipe can be found in my wonderful cookbook, Lovingly Seasoned Eats and Treats on page 127.

I’ve altered it a bit to make it in a cropckpot!

If you still don’t own your own copy of my cookbook, click this LINK to order! Be sure to read the testimonials while you’re here!

1. Gather all your ingredients. Rinse meat off, wash veggies and prepare.

Place meat in crock pot with 1 cup of broth.

3. Sprinkle steak spice over meat & stir to blend.

4. Add cut Heirloom carrots and minced garlic.

5. Next add the potatoes. Here I’ve used Heirloom purple potatoes I purchased at the Detroit Eastern Farmers Market.

6. Cut red onions and celery, and add to meat & veggie mixture.

7. Next stir in the olive oil and mix well.

8. Cook in a crockpot on High for 6 to 7 hours.

You’ll know its done when the veggies are fork tender and meat can be easily pierced with a fork or knife.

9. Once meat and veggies are cooked, in a bowl add 1 cup of the broth with flour or cornstarch; whisk until there are no lumps.

Pour mixture along with remaining broth over meat & veggie mixture; cook for another 30 to 40 minutes on high until thickened.

10. Now, make your dumplings according to the directions. You can find this recipe in my Cookbook on page 127 with the Easy Chicken Stew recipe, or use your favorite one.

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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Teriyaki Chicken Fried Rice

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“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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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.

Easy No-yeast Cheesy Popovers!

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“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

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.

Steak Fajita’s!

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“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

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.

Slow Cooked Baby Back BBQ Ribs

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“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

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.

Beef Short Rib Soup with Heirloom Veggies in the Crockpot!

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“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

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.