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Something to make you smile everyday…

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Happy Day Dragonfly Friends,
Jean!

Steak Fajita’s!

“Cooking is the ultimate giving.” – Jamie Oliver

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

Our Favorite Recipes

Ingredients: Yields 6 to 8 12” fajitas.

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

8- 12 Inch soft tortilla shells

2 TBSP Extra Virgin Olive Oil, divided

4 TBSP salted butter, divided

2 Packages Old El Paso Fajita Season Mix

2 medium to large green peppers, deseeded & sliced lengthwise

1 large or 2 medium red onions, sliced lengthwise

1 clove fresh garlic, minced OR 1 tsp jarred

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

2 cups Mexican style shredded cheese

Sour Cream


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

Other topping ideas:

  • Jalapenos
  • Tomatoes
  • Guacamole
  • Rice

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

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

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

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

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

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

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

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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.

Carnitas and Recipes to make with the leftovers!

“Sharing food with another human being is an intimate act that should not be indulged in lightly.” – M. F. K. Fisher

My wonderful hubby Dave made this recipe for us early on in our relationship, & it has become one of our faves! This Carnitas recipe is so easy & has a plethora of variations for both the meat lover or the vegetarian! Let me know what your favorite toppings are in the comments below!

Keep posted for next weeks recipe blog for Homemade Mac & Cheese with Pulled Pork using your left over carnitas’. Be sure to put the leftover’s in a freezer bag & save it for next week Dragonfly Friends!

Our Favorite Recipes

Ingredients:

7 to 9 pound pork butt/ shoulder
1 cup orange juice
5 tsp salt
2 tsp pepper
5 tsp minced garlic
1 cup red onion, diced
1 large or 2 small jalapeno’s, diced & seeded

Rub: 
¼ cup oregano
2 ½ TBSP  cumin
¼ cup olive oil

Topping & Filling ideas: tomatoes, sour cream, onions, black or green olives, shredded cheese, refried beans, corn, black beans, jalapenos, lettuce, and even rice!

1. Wash meat; place in crockpot.

2. Combine salt & pepper and rub thoroughly all over roast.

3. Combine Rub ingredients & mix well; rub all over the roast until thoroughly covered.

Be sure to slather the rub over the entire roast so the flavors soak in!

4. Put the minced garlic, onions & peppers on top of roast.

5. Pour orange juice over top.

6. Cook in a crockpot for 7 hours on high.

Pro Tip: You will know the meat is thoroughly cooked when it falls apart easily when pulled on with a fork.

Preparing the Carnitas:

1. Once meat is cooked and falling apart with a fork, begin shredding the meat; discard any large pieces of fat and any bones. Set aside the broth.

2. In a large electric skillet add meat and one cup of broth at a time. As meat cooks and broth dissipates, add 1 cup more at a time until the meat is fried tender. 

Serving options: 

Nacho’s

Nachos- Place a single layer of tortilla chips in a small baking dish; sprinkle shredded cheese over top in an even layer; add refried beans spreading over top evenly; add tomatoes, and any other veggies you’d like. Bake in an oven at 350 degrees for 20 to 30 minutes until the cheese is melted.

Burrito’s

Burritos- fill a large soft flour tortilla with first sour cream, refried beans, shredded cheese and tomatoes. Top with your carnitas meat and whatever other toppings you enjoy.

Taco’s- use either a hard, soft, or corn shell tortilla and fill with whatever toppings you enjoy.

Pro Tip: How to make your refried beans the best!

  1. Take 1- 1.25 ounce can of refried beans and put in a small saucepan.
  2. Add ¼ cup of carnita broth and blend well.
  3. Add 1 ½ cups shredded cheese, mix until well blended.
  4. Add ½ cup sour cream and blend.
  5. Heat until you can see the cheese is melted! 

Stay tuned for next weeks follow up blog on what to do with your left over carnita’s… Homemade Mac & Cheese with Pulled Pork is on the way!

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.

Are you looking for something special?

Something to make you smile…

If you enjoy daily information on gardening, cooking, organization, & fun photo’s, then come on over to my Facebook page!

Be sure to Like & Follow me so you don’t miss something special!

Happy Day Dragonfly Friends,
Jean!

Candied Winter Squash with a not so sweet alternative!

“Growing food was the first activity that gave us enough prosperity to stay in one place, form complex social groups, tell our stories, and build our cities.” ― Barbara Kingsolver

Unique Heirloom Turban Squash!

Fall is full of wonderful delights to cook with…. really all the season’s are, but fall is for comfort food. This recipe for sure falls into that category! You can make this a super sweet dish or a savory side to go with any meal.

I will be using Sweet Dumpling squash for this recipe, however you can use any winter squash.
Other options include: Acorn, butternut, delicata, turban, & more.

Our Favorite Recipes

Ingredients:

2 Winter Squash- I am using Sweet Dumpling for this recipe

4 TBSP Butter, divided

½ cup brown sugar, packed- divided

Non-stick cooking spray

The finished product… soooo yum!!

1. Preheat oven to 350 degrees.

2. Wash your squash of any debris and dirt.

3. With a sharp butchers knife, carefully cut squash in half stem to bottom end. If there is a stem on the squash, break it off before attempting to cut it.

Pro Tip: For those who don’t want such a sweet dish, simply omit the brown sugar and add ½ tsp each salt & pepper in its place.

4. Scoop all the seeds out and discard. Spray baking dish with non-stick spray evenly across the bottom; Place cut side up in a 9” x 13” x 2” baking dish.

5. In each squash cavity, place 1 TBSP of butter and 2 TBSP brown sugar; cover and bake for 1 ½ to 2 hours. Once a knife goes into the squash without any resistance it is done. Do not poke all the way through.

6. Remove and let sit for 5 minutes uncovered; With hot pads on, take each squash and pour butter brown sugar mixture into a large bowl; then with a spoon carefully scoop out the meat; mix together with butter brown sugar until thoroughly mixed.

Here is a video on how to scoop the cooked flesh from your squash!

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…/

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! https://www.facebook.com/profile.php?id=100049613212778

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.

Wholesale Case Pricing for my Cookbook, Lovingly Seasoned Eats And Treats!

Lovingly Seasoned Eats and Treats

My cookbook contains almost 1000 easy & delicious recipes gathered from the women at Bethany Mennonite Church in Michigan.

Wholesale pricing is available for either half case (10 books) or full case (22 books). Message me for more information.

Thanksgiving Day Menu, Here are my favorite recipes!

“Gratitude is the inward feeling of kindness received. Thankfulness is the natural impulse to express that feeling. Thanksgiving is the following of that impulse.”
~Henry Van Dyke

The majestic colors of rust, scarlet and turmeric change the scenery as autumn’s coolness triggers the giants to slow down and lapse into their winter slumber.  Their summer green changes into something more rich, but also something that will soon be lost.  As death is sure, they begin their decent gliding down to blanket the ground in a beauty all too exquisite. When the boys were little, as quickly as they were raked into piles, they would run, jumping into them laughing as they tussled about in that lovely crunching sound made under their weight.

Autumn is a time for food! As the holidays quickly approach we begin preparing for that special feast, Thanksgiving dinner.

Each of us brings traditions, especially where the holiday menus are concerned. When the word Thanksgiving starts ringing around our home, it seems to evoke this happy, warm, fuzzy kinda feeling… ya know?

As you get to know me here and at For Dragonflies And Me, you’ll read much about my family in the kitchen. 

From seed-time to harvest, food is a part of all of our lives and I believe we should enjoy it to the fullest! I am never happier than when my boys come in from the cold and I hear these precious words.., “Oooohhhhh, mom, that smells so good!

Here’s our family’s traditional Thanksgiving Day Dinner Menu

Our Favorite Recipes

Grandma’s Famous Cabbage Rolls

Ingredients:
1 large head cabbage- about 6-8 pounds
1 ½ pound ground beef, raw
2 cups raw white rice
1 medium yellow onion, chopped
3 quarts tomato juice
Salt & Pepper
2 bay leaves
½ tsp. salt

Pro Tip:

DPP_0002

This recipe is not in my cookbook, but you can find my Cabbage Roll Casserole recipe. That’s what I make when I feel lazy!) 

Here is the link to that recipe blog Cabbage Roll Casserole https://wordpress.com/post/fordragonfliesandme.com/3090

1.Fill a large pot ¾ ways full with water, add ½ tsp. salt.

2.Take cabbage and carefully cut out the stem and cut into the cabbage to make it so the leaves will remove easily, but not to fall apart.

3.Place cabbage in a pot with stem end up facing you; turn heat on high and bring to a boil; once boiling turn down to medium. Cover and cook for about ½ hour to 45 minutes- till cabbage is cooked but not mushy.

4.While cabbage is cooking, combine all meat, rice, onion and 1 quart of tomato juice; mix until evenly distributed. Place aside until cabbage is ready.

5.Remove cabbage from the pot and place it in a sink of cold water. Taking one leaf at a time, cut out the center rib about 1/3 way up if necessary, being careful not to rip the leaf. Place ¼ cup of meat and rice mixture into the center of the leaf. Carefully roll up once and then fold each side in and then roll up one last time. Place in a roaster edge side down.

6. Sprinkle salt & pepper over each layer of roll and then pour enough tomato juice over to cover; repeat until the next layer is done making sure the rolls are covered with tomato juice. Tuck in the two bay leaves.

7.Cover and bake for 2 hours at 325 degrees.

Real Pumpkin Pie

Ingredients:

1- 9” deep dish unbaked pie crust
1 cup pumpkin
1 egg yolk
2/3 cup sugar
1/8 tsp. salt
½ tsp. cinnamon
¼ tsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. nutmeg
1 ½ Tbsp. cornstarch
1 tsp. vanilla
1 ½ cup milk
1 egg white, stiffly beaten

Directions:
1. Preheat the oven to 400 degrees.

2. In a blender, combine all ingredients, except egg white, and blend until smooth and creamy.

3. Pour into pie crust; add stiffly beaten egg white, folding in very carefully with spatula into pie. Small lumps are fine.

4. Bake at 400 degrees for 15 minutes; lower to 350 degrees and bake for 35 to 45 minutes.

Test for doneness with a toothpick to check the center for dryness. I use actual pumpkin that I can, so if you like a stronger flavor, this is a great recipe!

Cranberry Mousse, pg. 64

1- 6 oz. pkg. strawberry flavored gelatin
1 cup boiling water
1- 16 oz. can whole berry cranberry sauce
1- 20 oz. can crushed pineapple, undrained, juice separated and reserved
3 Tbsp. lemon juice
1 tsp. lemon peel
2 cups sour cream
½ cup chopped walnuts (optional) – but so good with!

Dissolve gelatin in boiling water. Add pineapple juice to gelatin. Stir in cranberries, lemon juice and lemon peel. Chill until thickened but not totally set- about 1-2 hours. Fold in sour cream, pineapple and nuts. Chill until set.

Vegetable Dressing, pg. 197

1- 1# loaf, day old bread
½ cup butter, softened
1 cup diced, cooked potatoes
1 cup diced, cooked carrots
1 cup dice, uncooked celery
½ cup fresh parsley
¼ tsp. pepper
1 tsp. salt
4 eggs, slightly beaten
2 cups milk

Break bread into cubes and mix with butter. Add milk to eggs. Combine all ingredients and mix well. Pour into a well-greased 2 quart baking dish or stuff in the bird, any excess putting around the base of the bird. Bake at 350 degrees Fahrenheit for 1 ½ hours if in a baking dish or until the bird is fully cooked. If using a bowl, stir several times while baking.

Did you think I forgot the main dish? We always get a farm raised turkey from a local farmer at the farmers market (now that I don’t raise my own).

Roasted Turkey
Preheat to 325 degrees.
1. Remove turkey from any packaging and remove giblets from the cavity.

2. Spray your roaster with non-stick butter flavored spray; Place turkey in an electric roaster or in a large roasting pan.

3. If you are stuffing the turkey, now is the time to do so- pack stuffing into the cavity of the turkey until it is almost full.

4. Spray turkey with non-stick butter flavored spray; sprinkle whatever seasonings you enjoy over the turkey. I use some Seasoned Garlic Salt, a bit of salt & pepper.
You can also use a poultry rub with great results!

Pro Tip: How long do you cook my turkey?

  • For 10- to 12-pound turkey, roast 3¼ hours to 3½ hours.
  • For 12- to 14-pound turkey, roast 3½ to 4 hours.
  • For 14- to 18-pound turkey, roast 4 to 4¼ hours.
  • For 18- to 20-pound turkey, roast 4¼ to 4¾ hours.

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

Added bonus tip: To find recipes like the ones you’ll find in my posts, 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!

If you aren’t following me on Facebook go on over & give it a like & follow me for daily tips & tricks for the home and garden! https://www.facebook.com/profile.php?id=100049613212778

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.

Black Bean & Corn Salsa Nacho Skillet!

“Cooking is like love. It should be entered into with abandon or not at all.”
– Harriet Van Horne

Dave said, “Lets make some black bean & corn salsa!” Of course it was game on… & of course I said, “Let’s give it a twist!” You can make this recipe as is served with chips, or you can add the Queso & chorizo to give it that special Jean twist! Let me know how you like it in the comments below!

Our Favorite Recipes

Ingredients for the Salsa:

  • 1-15.25 ounce can black beans, drained & rinsed
  • 1-15.25 ounce can whole kernel corn, drained & rinsed
  • 1 cup diced Roma tomato- about 2 large
  • 1/2 cup diced red shallot- about 1 medium to large
  • 1/4 cup diced jalapeno pepper, ribbed & seeded- about 1 large or 2 medium
  • 1 glove fresh garlic OR 1 tsp jarred
  • 1/4 cup finely chopped fresh cilantro
  • 2 TBSP Lemon juice
  • 1 TBSP Extra virgin olive oil
  • 1/2 tsp cumin
  • 1/4 tsp pink Himalayan salt
  • 1/4 tsp fresh ground black pepper
  • Bag of your favorite tortilla chips!

    Ingredients for Nacho Skillet:
  • 1 pound chorizo pork sausage fried & drained
  • 1 TBSP Extra virgin olive oil to fry sausage in
  • 1 cup taco blend shredded cheese
  • 1 cup your favorite Queso- I like On The Border with Monterey Jack

We have been feasting from our garden daily. Using fresh ingredients gives this recipe such wonderful flavor.

Pro tip: If you would like to use fresh sweet corn, simply purchase 2 ears, steam until cooked, and then cut the kernels off. Super easy, & super yum!

1. Drain & wash both the black beans and corn in a colander until the water runs clear.

2. Combine the remaining ingredients into a large bowl; mix well, cover and refrigerate for 1 hour stirring every 15 minutes.

3. While the salsa is chilling fry chorizo sausage in olive oil until cooked thoroughly; once cooked drain in a colander.

4. Place fried sausage in a 6×9 baking dish.

5. Spread 2 cups of the salsa over the sausage evenly.

6. Sprinkle 1 cup of shredded cheese over salsa. Then pour 1 cup of Queso over cheese.

7. Cover baking dish with foil and bake at 350 degrees for 20 minutes or until cheese is bubbling.

You can also warm this in the microwave on high for 10 to 12 minutes if you prefer.

Serve with your favorite tortilla chips!

Pro tip: I purchase all my pork & beef from local farmers. The taste is genuinely so much more flavorful!

One of the meat, egg, & cheese vendors at The Royal Oak Farmers Market

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…/

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! https://www.facebook.com/profile.php?id=100049613212778

Happy Day,
Jean

Eggplant Parmesan & Sautéed Shiitake Mushrooms & Cipollini Red Onions

“I no longer say, as I once did, “I have to work in the garden today.” I say, with deep contentment, “I’m gardening today.” I have truly reaped the bounty of the garden.”
Martha Stewart

Eggplant is not on everyone’s radar… including mine I must admit. Dave swore by this recipe, but of course I had to add a twist… hence the shiitake mushrooms & Cipollini red onions! I honestly can’t believe how good this was… even my picky Aaron liked it!

Added bonus tip: To find recipes like this one & more, 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!

Our Favorite Recipes

INGREDIENTS:

  • I medium to large eggplant
  • Pink Himalayan salt- you’ll use this to sweat the eggplant
  • 1 cup Italian bread crumbs
  • 1 cup all purpose white flour
  • 3 eggs beaten
  • ½ cup extra virgin olive oil for frying eggplant
  • 3 ½ cups Marinara sauce- See my recipe here.
  • 1 ½ cups shredded mozzarella cheese
  • 6 TBSP shredded parmesan cheese
  • 3 TBSP Salted butter
  • 2 TBSP Extra virgin olive oil
  • 2 fresh garlic clove minced or 2 tsp jarred
  • 4 cups sliced shiitake mushrooms- about 8 ounces
  • 1 cup diced red cipollini onions
  • 1 tsp Himalayan salt

PRO TIP:  When using vegetables like eggplant, summer squash, & zucchini salting the slices draws out the moisture. By doing so the vegetable is not as mushy or slimy when cooked.

Part 1: 
*Take eggplant and slice 6- 1” slices horizontally.
*Place slices on a wax paper lined cookie sheet.
*Sprinkle with salt evenly, about ½ tsp on each slice; let set for 15 minutes.

*With a paper towel dab off all the water droplets until dry.
*Turn each slice over and repeat the process.

Part 2:
*Preheat the oven to 350 degrees.
*In a frying pan add the ½ cup oil; heat on medium-high until a drop of water sizzles when dropped into oil. 
*While oil is heating up, put eggs, flour, and bread crumbs in three separate bowls.

*Taking 1 slice of eggplant at a time, dip in flour making sure both sides are covered evenly; dip into beaten egg; dip into bread crumbs making sure both sides are covered evenly.

Place breaded eggplant into heated oil and fry on both sides until golden brown, turning once- approximately 1 to 1 ½ minutes on each side. Once they are browned evenly on both sides remove eggplant slices onto a paper towel lined plate; pat dry with paper towel being careful not to rub breading off. Set aside

In a 9×13 pan pour 2 cups of the marinara sauce evenly; place the 6 slices of fried eggplant into the pan

Sprinkle ½ cup of mozzarella cheese onto each slice; Pour ½ cup of the marinara sauce onto the mozzarella in the center; sprinkle 1 TBSP parmesan cheese onto the marinara sauce.

Bake uncovered in the oven for 30 minutes in a 350 degree oven.

Part 3:
*Remove stems up to the cap of shiitake mushrooms and slice into ¼ inch strips; Dice onions.

*In a frying pan add butter, oil, garlic, mushrooms, onions & 1 tsp of Himalayan salt; sauté on medium-high heat until mushrooms are golden and onions are caramelized- about 10 to 15 minutes.

Serve eggplant slice topped with the mushroom & onion mixture along with any Italian bread you enjoy and a delicious salad!

If you enjoyed this post, be sure to Like, Share and of course Follow me here and at my Facebook page https://www.facebook.com/profile.php?id=100049613212778.

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!