Dave’s Delish Bourbon Chicken

“There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.”― Thomas Wolfe

Last week I shared my Roasted Root Vegetables with Balsamic Glaze recipe and promised this one would be coming next… so here it is!!! You will not be disappointed!!! This is one of Dave’s recipe and our family just loves it served on a bed of Basmati rice with my veggies! Just in case you missed it, here is the link!

Farmers markets are abounding with fresh produce, farm fresh eggs, honey, maple syrup, flowers, and of course delicious grass fed meats. I like to get my meat from several farmers who participate at the markets I frequent. These delicious & meaty thighs were purchased from Vestergarrd Farms located in Ann Arbor, Michigan! They participate in the Ann Arbor Farmers Market, which is where we go most frequently due to it’s location.

Now lets get into this super yummy recipe you will all just love!

Our Favorite Recipes

Ingredients:
8 boneless chicken thighs

Marinade:
¼ cup Soy Sauce- I use Braggs
¾ cup light brown sugar
½ cup Jim Beam Bourbon
2 TBSP fresh minced red onion
1 tsp ground ginger
1 tsp herb garlic salt or regular garlic salt 
***You can use garlic powder in exchange for salt if you’d like
½ tsp pink Himalayan salt
½ tsp fresh ground black pepper

Farm raised meats are so wonderfully delicious & fresh. However if you purchase your meat from a grocer, you are still supporting local!

  1. Preheat the oven to 325 degrees.
  2. In a gallon size Ziploc bag combine all marinade ingredients; mix until well blended & set aside.

3. Take chicken thighs and cut into 1” strips leaving most of the skin on; put strips in the bag of marinade and place in the fridge for at least 5 hours or overnight if you want to plan ahead.

4. Pour both marinade and chicken strips into a 9” x 13” x 2” baking dish; cook uncovered for 1 ½ hours stirring occasionally.

This is delicious served on a bed of Basmati rice and my Roasted Root Vegetables with Balsamic Glaze.

If you enjoyed this recipe post, please LIKE, share, & of course follow me to receive notifications on all my posts. 

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Added bonus: You can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Happy day,
Jean

Roasted Root Vegetables & Balsamic Glaze

“I feel a recipe is only a theme which an intelligent cook can play each time with a variation.” 
— Madam Benoit

My super yummy Roasted Root Vegetable recipe pairs wonderfully with Dave’s Bourbon Chicken seen here on a bed of Basmati rice!!!

Summer has her bounty, but oh how autumn glory abounds in the garden! If you are a gardener you know exactly what I’m talking about. Here is Michigan we have 3 full seasons we can relish in our gardens sustenance! Spring with her lovely greens, summer with a bounty of tomato’s, and autumn with squash, potato, onions, Brussels sprouts, cabbage, carrots… and so much more. Root storage crops, which all the above mentioned are, flourish in the cooler days of fall.

This savory blend of root storage crops including Brussels sprouts, fingerlings, baby purple potatoes, sweet potatoes, onions and more tossed in a blend of Balsamic vinegar, brown sugar and olive oil is absolutely delicious. This recipe pairs well with any meat dish, but especially delicious with Dave’s Bourbon Chicken. This recipe will be coming next week… so keep posted!

Our Favorite Recipes

Ingredients:

1 quart or 4 cups of cleaned Brussels sprouts, halved
1 cups cherry tomatoes, mixed Heirlooms are awesome
2 cups of mixed purple & red baby potatoes, halved OR use Fingerlings
1 large sweet potato peeled and sliced into 1/4 inch slices
1 cup carrots, cut into 1/4 inch coins
1 cup parsnips, cut into 1/4 inch coins
1 medium red onion, sliced lengthwise
2 garlic cloves, minced or 2 tsp jarred
1/2 cup brown sugar
1/2 cup Balsamic Vinegar
1/2 cup Olive oil
1 tsp. sea salt
1 tsp. fresh ground pepper

Pro Tip: You can add any veggie you like to this recipe!

You will need a large bowl to toss all the veggies in once they are cleaned, sliced & diced.

Sweet Dumpling Squash

Root storage crops are very easy to store over winter.

I wanted to share more root storage crop recipe’s. Click this link to see my post with several super yummy recipes!

Click this link: https://wordpress.com/post/fordragonfliesandme.com/2477

Heirloom veggies are so beautiful!

1. Cut off the stem end; then remove the first layer of leaves and any bad spots off your Brussels Sprouts; slice in half.

Pro Tip: Cut the stem end off first, then the outer leaves will fall off much more easily!

2. Wash potatoes well, do not peal; Cut in half or quarters depending on the size. If you use fingerlings, cut them into 1″ coins if they are large or cut horizontally if they are smaller.

This would be considered a small fingerling potato.

3. Peel sweet potato; slice 1″ thick.

4. Peel carrots & parsnips; cut into 1/4 inch coins.

5. Peel onion skin off and slice lengthwise.

6. In a large bowl toss all prepared veggies in; mince garlic into veggie mixture.

7. Add remaining ingredients and toss until evenly coated.

8. Put all ingredients into a 9x13x2 inch baking dish making sure all veggies are coated.

9. Bake at 325 degrees for 45 minutes covered stirring every 15 minutes; remove cover & cook for an additional 30 minutes stirring every 15 minutes making sure potatoes and sprouts are cooked through. A knife should slide through without resistance.

Be sure to keep posted for Dave’s Bourbon Chicken coming next Wednesday!

If you enjoyed this recipe post, please LIKE, share, & of course follow me to receive notifications on all my posts. 

Follow me on Facebook for daily inspirations, & more tips and tricks for your garden & home!
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Added bonus: You can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Happy day,
Jean

Thanksgiving: How-to host the perfect holiday dinner!

“Thanksgiving just gets me all warm and tingly and all kinds of wonderful inside.
~Willard Scott

Thanksgiving is one of my favorite times of year right along with Christmas. Autumn is so beautiful with the splendid colors, the rustic smell of fallen leaves, and of course the cackling of the blue jays. But even better than all that, I love to decorate for the the holidays.

I wanted to share a few of my holiday decorating tips with all of my wonderful Dragonfly friends. I thought I’d start with Thanksgiving as I don’t really do a lot of Halloween décor. I generally keep to a fall theme. I hope you enjoy this post, and please be sure to leave me a comment below and let me know your thoughts!

My delicious recipes will be coming the week before Thanksgiving, so if you aren’t already following me on Facebook, click this link & hit the LIKE & Follow buttons so you don’t miss any of my wonderful posts!  https://www.facebook.com/profile.php?id=100049613212778

I always prep the day before I host a holiday meal or party. I love to entertain and make my guests feel incredibly special. As most of you know I am a mother of six with two grandsons, so we often gather at my home as it has the most space.

Pro tip: If you are bringing in additional tables & chairs, bring them in the day before and get them set with whatever linens, dinnerware, flatware, glasses, etc. This will alleviate so much day-of event stress! As you can see from these pictures, each guest has a linen napkin tied with a piece of raffia and then a special name tag at their place.

Layering makes a showy table! As you can see, I have a table cloth, table runner, dinner & salad plate along with a linen napkin. Each place setting is different which adds to the elegance of the table.

Name tags make people feel special! When your guests arrive and see the extra effort you made to the point of making handmade name tags, they will feel all the love you put into this task!

Use real greenery & gourds!
I have a smorgasbord of living vines including bittersweet in my woods and the ditches around me. I love to incorporate beautiful fall leaves as well. A table centerpiece is so inviting!

Pro Tip: To make name tags I simply cut 4″ x 4″ squares of card stock, fold in half to make a tent style card, and then place a black name label on it. I used chalkboard paint markers to write my guests names. Be careful to let them dry adequately or they will smudge!

Pro Tip: Be eclectic!!! I do love things to match, but I also love showing off several different styles of linens & plates.

My grandson’s love to see their special plates and personalized name tags!

Pro Tip: Shop the dollar stores & thrift shops! I love to find interesting, one-of-a-kind pieces of glassware, linens, and glasses.

Our Favorite Thanksgiving Recipes

All these wonderfully yummy recipes will post on November 16th right before Thanksgiving, so keep posted on my Facebook page for that reminder!

What is a holiday with a Mimosa!

Pro Tip: DON’T use Brut Champaign, it is too bitter!

Herb Roasted Turkey

Our Favorite Pecan & Apple Pie Recipes!

Pro Tip: If you are not a baker like my daughter Taylor is, don’t feel bad to purchase pies from a bakery new you. Supporting local is awesome!

So-Yum Mashed Potatoes & Dad’s Delicious Stuffing

Grandma’s Cabbage Rolls!

Mimosa’s are so easy to make! All you need is a Spumante Champaign, some orange, pineapple & cranberry juice.
Mix 1 part Champaign with 1 part juice. I like to mix the orange & pineapple, but my favorite is a cranberry mimosa!

Pro Tip: If you don’t want all the work of making cabbage rolls, you can make a cabbage roll casserole! You can find this recipe in my popular cookbook, Lovingly Seasoned Eats & Treats. Purchase at this link: www.fordragonfliesandme.com

Of course we will have my famous Real Pumpkin Pie as well. For those of you who have my cookbook, this recipe can be found on page 304 of my cookbook.

If you enjoyed this blog, please LIKE, Follow & of course Share! Let me know what you think ! I love your feedback!

Happy Day,
Jean

Marinara Sauce

“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

Dave’s Eggplant Parmesan

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

Our garden harvest!

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

Chop onion in food processor

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.

Cut tomatoes into quarters
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!

Bruschetta with Feta Cheese & Balsamic Glaze

“To make a great garden, one must have a great idea or a great opportunity”
Sir George Sitwell

Aaron & I were in Myrtle Beach last summer and visited a local restaurant where we ordered pizza & bruschetta. To my surprise it was served with feta cheese & a delicious balsamic glaze. The best part about it though was that Aaron loved it!! I could hardly get him to eat my ‘basic’ bruschetta, but he devoured this. So of course I decided to put my own spin on this for my sweet little guy to enjoy at home! 

Our Favorite Recipes

INGREDIENTS:

  • I loaf Italian bread unsliced
  • 6-8 large roma tomatoes diced, Heirlooms are the most flavorful!
  • 2 fresh garlic clove minced or 2 tsp jarred
  • ½ cup extra virgin olive oil + ¼ cup+
  • ½ cup fresh basil, snipped- Watch my video on how-to snip basil or any fresh herb in the video to the right
    OR 2 TBSP dried
  • ¼ cup fresh parsley, snipped OR 1 TBSP dried
  • ¼ cup grated parmesan cheese
  • 1 tsp pink Himalayan salt
  • 1/4 tsp fresh ground black pepper
  • 1- 8 ounce container feta cheese crumbles
  • 1- 8.45 ounce bottle of Balsamic Vinegar of Modena glaze (I love the Kroger Private Selection brand).

With the garden bursting at the seams with ripe tomatoes, now is the perfect time to experiment with new recipes. Let me know if you have any tips for your bruschetta in the comments below!
Watch this video on how-to snip basil & other fresh herbs!

1. Combine in a medium sized bowl all ingredients EXCEPT feta cheese and balsamic glaze; mix well. Set in the fridge for 30 minutes.

2. While the tomato mixture is in the fridge, cut 6- 1” slices of Italian bread; use the ¼+ cup of olive oil and brush oil on both sides of each slice; place on a cookie sheet and toast bread on both sides under a broiler until golden brown. Remove and set aside.

3. Once bread is toasted, spoon tomato mixture evenly over bread; sprinkle 1 TBSP feta cheese on top of tomatoes; drizzle glaze over top.

Serve immediately with any pasta dish, chicken or fish dinner!

PRO TIP:  When snipping your fresh basil, bunch about 8 to 10 leaves, hold firming with your fingers and snip with kitchen shears. Also, be sure to only use the ripest tomatoes, and of course Heirlooms are best!

Added bonus tip: This recipe has been altered from the original in my cookbook. 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!

Mexican Style Salsa

“In order to live off a garden, you practically have to live in it”.
Frank McKinney Hubbard

The garden is bursting with beautiful Heirloom tomatoes…
I see my homemade salsa on the horizon!

I love this time of year! The garden is abounding with tomatoes, peppers, eggplant, onions, & potatoes… oh my! I can’t say how blessed I feel each time I walk out and see the fruits of our labor producing so beautifully! Working in the kitchen with Dave & the boys makes the experience that much more rewarding.

I get so many compliments on my salsa I thought I’d share my Mexican Style recipe downsized for individual servings.

INGREDIENTS:

  • 4-6 large tomatoes- Heirlooms are best, even if you buy them in the grocery store
  • ¾  cup diced onion- mix and match red, yellow, & shallots. NOT white onions
  • ½ cup diced jalapenos- about 3 to 4 
  • 2 fresh garlic cloves minced or 1 TBSP canned
  • ¼ cup chopped fresh cilantro
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil
  • ½ tsp pink Himalayan salt
  • ½ tsp fresh ground black pepper
  • 1 tsp sugar
Salsa left chunky!

Do you want to make this recipe to can? You can find it in my cookbook, Lovingly Seasoned Eats and Treats. See link below.

Fresh and canned salsa are both delicious. Give each a try!

CANNING TIP:
When you are ready to can your salsa be sure to have the following in advance!

1. Canning jars- I recommend pint size. Sterilize beforehand.
2. Canning lids & rings ready to go.
3. Teaspoon measure & salt.
4. Salsa needs to be pressure cooked because all the tomatoes & peppers are fresh.

Salsa is delicious canned and can be enjoyed all year long!
Gathering all the ingredients!

1. Chop tomatoes into small pieces- dime sized and put into a large bowl

Beautiful Heirloom’s from the garden.

2. Dice onions and  jalapenos; add to tomatoes

Dave chopping onions & peppers!

3. Mince garlic clove and cilantro; add to mixture.

Add: lemon juice, oil, sugar, salt, and pepper; stir mixture until evenly blended

Pureed salsa.

If you prefer your salsa not so chunky, you can add 1 cup at a time into a
mini food chopper and pulse until desired consistency.

Pulse 3 to 5 times depending on how pureed you like it.

Fresh or canned salsa is one of summers delicious goodies we can treat ourselves to on a regular basis! Is there anything you add in your salsa that I didn’t? Tell me in the comments below!

If you’d like to make this recipe in large scale to can, click this link to purchase my cookbook, Lovingly Seasoned Eats and Treats. https://bit.ly/3PRKJyc

If you enjoyed this recipe, please LIKE, SHARE, & Follow me for more great home & garden tips along with super yummy recipes like this one!

Happy day,
Jean!

Italian Wedding Soup with Cheese Tortellini

Several years ago my good friend Kate Lawson, former food writer for The Detroit News shared her Italian Wedding soup recipe with my daughter. It quickly became one my families favorites. I have of course altered it to be my own & to suit our taste buds over the years. Hers was of course dynamite, but I love to be creative in the kitchen.

Pro Tip: I always use fresh veggies from the garden or the farmers market if in season & if not I purchase them. Fresh veggies always give a much fresher flavor to this delicious soup!

Meatballs:

1 pound lean ground beef
1 small red onion minced- about ½ cup
1 egg (farm fresh are best)
¼ cup shredded parmesan cheese
1 fresh clove of garlic, minced
1 TBSP Italian Seasoning- see my recipe here: https://bit.ly/3dRCzIW
½ tsp Himalayan sea salt
½ tsp fresh ground pepper

  1. In a large bowl mix all ingredients until evenly blended.
  2. Form into walnut size or 1” balls.
  3. Place on a cookie sheet and place in the fridge for 30 minutes until firm.
    Makes approximately 24-28 meatballs.

While the meatballs are setting, start soup.

1 TBSP butter
2 TBSP extra virgin olive oil
1 cup sliced baby carrots- cut into ¼ inch coins
½ cup minced red onion, packed
1 fresh clove of garlic, minced
1- 48oz container of beef broth
4-6 tomatoes pureed to make 2 cups OR 1- 16 ounce can of diced tomatoes or sauce
(I like to use either a variety of Heirloom tomatoes or Roma’s)
½ cup grated parmesan cheese
½ tsp Himalayan sea salt
½ tsp fresh ground pepper
1- 16 ounce bag of 5 cheese tortellini
1 cup baby spinach, packed

  1. In a large pot put oil, butter, onions, carrots, and minced garlic in. Cook on medium heat for approximately 7-10 minutes or until veggies are fork tender.
  2. Add meatballs into veggie mixture, mix thoroughly, and sauté meatballs until golden brown on outside- approximately 10 minutes.
  3. Add broth, tomato puree, parmesan cheese, salt & pepper; stir until thoroughly blended, cover and cook for 30 minutes on medium heat stirring occasionally bringing to a low boil.
  4. Add tortellini and spinach, stir in and cook for 7 minutes.

This is a hearty soup and is delicious served with fresh Italian bread. Sprinkle a bit of freshly grated parmesan cheese on top & enjoy!

What’s your favorite soup? Tell me in the comments!

If you enjoyed this blog, please LIKE it & Follow me for weekly posts!
Happy day friends,
Jean

Jean’s Cabbage Roll Caserole

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What do you do with cabbages like this?
Well most of it is going into sauerkraut, but I’m planning
several yummy meals of my

Homemade Cabbage Roll Casserole!

Now those are some whopping cabbages! For those of you interested in the variety, they’re Late Flat Dutch. This variety grows quite large with a flat, dense consistency and are a great storage variety!

I only use this variety to make my sauerkraut for two reasons:

  • First is because they’re ready to harvest later in the season when I’m not as busy with my other canning- convenience.
  •  Secondly, it’s very dense and tight which makes it heavier, therefore gives you more in quantity.

It also makes a mean cole slaw and my families favorite, Jean’s Cabbage Roll Casserole.  So as promised over at my Facebook page… which BTW if you haven’t been over to, click the button over to the left of this post and Like it! We have loads of fun there.

Jean’s Cabbage Roll Casserole

6 cups shredded cabbage
1 lb. raw ground beef or pork or a combination of both
1 cup white rice- I use Basmatti
1 med. white or yellow cooking onion, chopped
1 quart (4 cups) tomato juice
2 c vegetable broth or chicken is good too
2 bay leaves
2 tsp. sea salt
1 tsp. black pepper

Method:

1. Chop/shred cabbage

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2. Add meat
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3. Chop onion and add into mixture.
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4. Add rice.
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5. Add tomato juice, water, bay leaves, salt and pepper.
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6. Mix all together with your hands thoroughly.
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7. Bake in a 300 degree oven on center rack for 3 hours, or until cabbage and rice are soft and meat is done.
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Serve with dinner buns and enjoy the flavors of fall!
Happy Day,
Jean

Fall Harvest Recipes: Squash is on the menu tonight

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Fall is filled with wonderful things… including all the winter squash we’ve harvested. We’re reaping what we’ve sown and it’s time to enjoy it on our tables.  Try some of these recipes to put some adventure into your squash cooking this season!

butternut_squash_emailver

Butternut squash is a fall favorite for many. My version will add a ‘zippy’ twist to it’s traditional, smooth, balanced flavor.
Zippy Butternut Squash Soup
8 c. chunked, peeled butternut squash
4 c. chicken broth
1 large onion, chopped
1 Tbsp. curry powder
1 tsp. sea salt
1/2 tsp. ground ginger
1/2 tsp. coriander
1/2 tsp. fresh ground white pepper

Method:
Combine all ingredients into a large kettle. Bring to a boil on high heat; reduce heat to simmer and cover.
Simmer for 40 minutes. Add additional broth if needed.
Remove from heat and let cool for about 15 to 20 minutes.
Puree in a food processor or blender in small batches, no more than 2 cups at a time, until smooth.

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Acorn squash is an all-time favorite for many families. Here’s a really special treat that even the little ones are sure to enjoy!
Apple Stuffed Acorn Squash
2 acorn squash, halved and seeds removed
3 sweet apples, peeled, cored and chopped. I like Gala, Gold Delicious or Empire
1 stick butter, softened
1/4 c. brown sugar
1/2 tsp. cinnamon

Method:
1. In a large bowl combine apples, butter, sugar and cinnamon and mix well.
2. Divide the apple mixture evenly between the 4 halves and fill the cavities.
3. Cover and bake at 325 degrees for 45 minutes. Uncover and bake for another 15 minutes.

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We love this yummy variation to squash!
Sausage Stuffed Squash
1 Sweet Dumpling Squash, halved and seeds removed
1/2 lb. breakfast sausage or Italian Sausage
1/4 c. chopped red onion
1/4 c. celery, finely chopped
1/2 c. regular bread crumbs
1/4 c. Parmesan cheese
1/4 c. shredded co-jack cheese

Method:
1. In a large skillet brown sausage, onions and celery together; drain off excess liquid. Stir in cheeses and bread crumbs.
2. Divide the sausage mixture evenly between the two squash halves; place in a baking dish and bake at 325 for 35-45 minutes covered. Test with a knife if it inserts easily; bake the last 10-15 minutes uncovered.
When your knife slides in and out easily it is done.

pancakeWsyrup

Here is a super yummy recipe to put a twist in breakfast time!
Maple Squash Pancakes
1 c. cooked and mashed squash
2 eggs
1 1/2 c. milk
2 Tbsp. oil
1 tsp. maple flavoring
2 1/2 c. biscuit mix, like Bisquick
2 Tbsp. brown sugar
1 tsp. cinnamon

Method:
1. Beat the eggs and cooked squash together until well mixed; add milk, oil and maple flavoring blend in.
2. Combine dry ingredients and stir into liquid.
3. Fry on a hot, lightly oiled skillet.

pie_lemon_photo

Pie is not reserved for apples… try this yummy variation to coconut cream pie.
Spaghetti Squash Pie
1 unbaked 9″ pie shell
3 eggs
1 cup sugar
1 Tbsp. flour
1 1/2 c. milk
1 tsp. coconut extract
1/4 tsp. sea salt
1 1/2 cup cooked spaghetti squash
1 Container whipped topping
1/4 cup sweetened, toasted coconut
1 Tbsp. butter

Method:
1. Beet eggs slightly and add remaining ingredients except the squash, mix well; now stir in squash.
2. Pour mixture into un-baked pie shell; bake at 450 degrees for 20 minutes; reduce temperature to 350 degrees and bake 20 t 30 more minutes, or until golden and when a knife inserted comes out clean.
3. While pie is baking toast coconut in butter, stirring constantly.
4. Remove pie to a cooling rack for half hour and refrigerate. Top with whipped topping and sprinkle toasted coconut on top.
Serve chilled.

Winter squash is abounding at your local farmers markets and road side markets. Pick up a few  extra and try freezing some so you’ll have it handy all winter long.

Happy Day,
Jean

Fall Flavors: Some of my families favorite fall recipes

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I simply cannot help but cook and bake when the cool days of Autumn begin pressing relentlessly against my will.  So even though I’ve just spent many days over the last several months canning and preserving all my garden’s bounty… I still remain in the kitchen.

I love cooking for my family and I thought it would be nice to share some of their favorites with you here! So, as promised over at For Dragonflies And Me Facebook page… Some of my families favorite “Fall Flavor’s” recipes… enjoy friends.

Pizza In A Pot on page 121 in my cookbook

This recipe is in my cookbook, Lovingly Seasoned Eats & Treats on pg.  121. You can purchase my cookbook by coming to my Facebook page at this link https://www.facebook.com/pages/For-Dragonflies-And-Me/550000798362651

Or you can purchase using PayPal by clicking this link https://fordragonfliesandme.com/2013/10/12/2610/  . Click on the link in the article.

1 lb. ground sausage or hamburger
2 c. (or more) stewed tomatoes
2 c. soup, kidney or black beans
1 can black olives
1 onion, chopped
1 green pepper, chopped
1 to 2 cloves garlic, minced
1/4 c. Parmesan cheese
1 T. Minute Tapioca (optional) – I don’t use this
1 T. basil
1 bay leaf
1 T. thyme
1 tsp. salt
1/2 tsp. pepper

1. Brown meat; drain. Transfer to a slow-cooker. Add remaining ingredients and mix well. Cover and cook for 8-9 hours or until slightly thick. Discard bay leaf.

2. Stir and serve over cooked pasta. Sprinkle with shredded Mozzarella cheese if desired.

These recipes are just a few of my families favorites…

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Apple Crisp (this is the recipe of the photo I shared on FB)

2 quarts (8c)  of apple pie filling
1 cup quick oats
1/2 cup white flour
1/2 cup brown sugar
1 stick butter, melted

1. Pour the apple pie filling in a 9x13x2 inch baking dish.

2. In a separate bowl add the oatmeal, flour and sugar; mix well. Pour the melted butter into the mixture and mix well until it is crumbly.

3. Sprinkle the crumbs over top of the apple pie filling. Bake at 350 degrees for 30 minutes, until bubbly and golden.

Serve warm with vanilla ice cream!

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Candied Squash
You can use any type of squash that you like with this simple yet yummy recipe…

1 sweet dumpling or acorn squash, cut in half with seeds removed
4 Tbsp. butter
4 Tbsp. brown sugar

1.Place the squash with the cavities facing upward in a baking dish with sides.  Place 2 Tbsp.’s of each the butter and brown sugar into each squash cavity.

2. Cover with foil and bake in a 350 degree oven for 45 minutes; uncover and put back in over for 15 more minutes.

3. Remove from oven and let cool for 5 minutes. Scoop out the flesh carefully and put in bowl, trying not to lose any of the liquid. Mash or mix well. Discard the skins.

Brussels Sprouts photo: Brussels Sprouts brusselsprouts.jpg

Caramelized Roasted Root Veggies
This savory blend of root storage crops including Brussels sprouts, baby red potatoes, onions  and more tossed in a blend of Balsamic vinegar and olive oil is absolutely delicious.

1 quart or 4 cups of cleaned Brussels sprouts
2 cups cherry tomatoes
2 cups baby red potatoes, halved
2 cups carrots, sliced into 1/4 inch coins
1 medium red onion, sliced
2 garlic cloves, minced
1/4 cup brown sugar
1/4 cup Balsamic Vinegar
1/4 cup Olive oil
1 tsp. sea salt
1/2 tsp. fresh ground pepper

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Toss all ingredients into a 9x13x2 inch baking dish making sure all veggies are coated; bake at 325 degrees for 45 to 60 minutes making sure potatoes and sprouts are cooked through. A knife should slide through both.

DPP_0011Pumpkin Cobbler
This is my families all-time favorite pumpkin desert…

3 eggs beaten
2 cups canned pumpkin
1 can Sweetened condensed milk
1 1/4 cup butter, melted
1 cup sugar
1 Tbsp. maple flavoring
1 tsp. each: cinnamon, nutmeg and ginger
1/8 tsp. salt
1 box yellow cake mix

1. Mix all ingredients except cake mix and butter. Pour into an ungreased 9x13x2 inch pan.

2. Sprinkle cake mix evenly over batter; drizzle melted butter over top.

3. Bake in a pre-heated 350 degree oven for 30-45 minutes. Check for doneness by inserting a clean knife into center and corners. Remove to a cooling rack and serve warm with vanilla ice cream!

Hope you all enjoy!
Please leave me a comment and let me know what you thought!

Happy day,
Jean