Category Archives: Recipes

Gardening 101~How to Grow Perfect Garlic: Understanding Garlic Scapes and How to Use Them

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“You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook’s year. I get more excited by that than anything else.” ― Mario Batali

Garlic is one of my favorite things to cook with, as it is a staple ingredient in almost every kitchen. It’s such a versatile ingredient and adds a unique flavor to a variety of dishes. However, there is a secret to perfecting your garlic dishes, and that is by understanding garlic scapes and how to use them. 

Garlic scapes are the curly, green shoots that grow up from the stem of the garlic bulbs. They are often overlooked in favor of the more familiar garlic cloves, but they are packed with flavor and have many nutritional benefits. 

Many people don’t realize removing them is the key to having a successful garlic harvest. In today’s episode, I’ll explain the world of garlic scapes, from their flavor profile to their creative uses in the kitchen, and why you need to harvest them to ensure large, beautiful garlic bulbs!

Check out my YouTube Video on The Secret to Perfect Garlic: Understanding Garlic Scapes and How to Use Them!

Read on for more recipes and how to make your own Roasted Garlic & Garlic Infused Olive Oil!

Garlic scape pesto recipe

Garlic scape pesto is a great way to use up any leftover garlic scapes. It is easy to make and can be used as a spread, dip, or sauce. Here is a simple recipe for garlic scape pesto:

Ingredients:

1 cup garlic scapes, chopped

1/2 cup grated Parmesan cheese

1/2 cup olive oil

½ tsp pink Himalayan salt 

½ tsp fresh ground black pepper 

Instructions:

In a food processor or blender, pulse the garlic scapes, Parmesan cheese, and pine nuts until finely chopped.

With the motor running, slowly add the olive oil until the mixture is smooth.

Season with salt and pepper to taste.

Other creative ways to use garlic scapes

  • Stir-fry: Add chopped garlic scapes to your favorite stir-fry recipe for a fresh, green flavor
  • Salad: Use thinly sliced garlic scapes in your favorite salad recipe for a unique twist
  • Soup: Add chopped garlic scapes to your favorite soup recipe for added flavor and nutrition.
  • Grilled: Brush garlic scapes with olive oil and grill them for a delicious and healthy side dish.

I certainly hope you are encouraged to garden. Even if you start with only two or three of these things, that’s a great start! 

Be sure to check out my Blog Post on my Top 10 Favorite & Easy Vegetables to Grow for the Home Gardener!

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

Until next time friends, 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.

This post may contain affiliate links. If you choose to purchase through an affiliate link, I may receive a small commission at no additional cost to you. You can see my full disclaimer here.

Gardening 101~ How-to plant invasive herbs such as mint, oregano, & thyme so they don’t take over your garden!

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“My passion for gardening may strike some as selfish, or merely an act of resignation in the face of overwhelming problems that beset the world. It is neither. I have found that each garden is just what Voltaire proposed in Candide: a microcosm of a just and beautiful society. ” Andrew Weil

Check out my easy YouTube video tutorial on how to properly plant invasive herbs such as mint, oregano, & thyme so they don’t overtake your gardens!

Supplies you’ll need:

Large planter
Ground cover or landscape fabric to line the inside of the planter
2 cups of pea gravel
Enough organic potting mix to fill the planter leaving about 2 inches of head space
1 perennial herb plant of your choice such as mint, oregano, thyme, rosemary, or sage.

I certainly hope you are encouraged to garden. Even if you start with only two or three of these things, that’s a great start! 

Be sure to check out my Blog Post on How to Create Container Gardens with Herbs and How-to grow Mint and Harvest them!

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

Until next time friends, eat fresh, shop local, & have a happy day,
Jean

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Spicy Fried Chicken Sandwich

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

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

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

Our Favorite Recipes

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

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

2 to 4 cups canola oil for frying

8 hamburger buns

Lettuce

Tomato

Pickles

Spicy Mayo:

½ cup olive oil mayonnaise

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

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

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

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

Marinade:

1 cup white whole milk

2 TBSP melted butter

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

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

½ tsp cayenne pepper

¼ tsp red pepper flakes

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

Flour Dredging Mixture:

1 cup white all purpose flour

2 TBSP paprika

1 tsp each pink Himalayan salt & fresh ground pepper

½ tsp cayenne pepper

Combine all ingredients into a shallow bowl or a plate.

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

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

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

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

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

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


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.

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