The Best Guacamole Ever!

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

I love this quote because this is my genuine heartfelt belief for all cooks! You have to be willing to experiment. Also, it fit perfectly with today’s recipe! I had a couple avocados in the fridge that needed to be used, so I decided to make some guacamole! Dave & I love to experiment in the kitchen so I said, let’s play around and come up with a unique recipe! So that’s what we did, and of course I am going to share this with all of you, my wonderful Dragonfly friends.

Our Favorite Recipes

Ingredients: Yields 2 cups of finished product

2 to 3 ripe avocados peeled, pitted, and chunked

1 Package of guacamole seasoning

¼ cup shredded taco style cheese or similar

¼ cup jalapeno peppers, chopped

1 TBSP minced fresh garlic

2 TBSP red onion, minced

2 TBSP minced fresh cilantro

½ tsp each fresh ground pepper & pink Himalayan salt

¼ cup garlic parmesan cream cheese- see recipe at side

Directions:

Take cubed guacamole and place in a medium sized bowl; add all ingredients one at a time in order as listed, blend thoroughly after each added ingredient. 

Serve immediately with chips.

Cover and refrigerate any extra.

Garlic Parmesan Cream Cheese:
Take 1/4 cup whipped cream cheese and add 2 TBSP grated parmesan cheese and 2 tsp fresh minced garlic; blend until evenly mixed!

This is great as a dip for bread sticks too!

Get new recipes delivered to your inbox.

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

If you aren’t following me on Facebook & Instagram go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden! 

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

Happy Day,
Jean

Copyright Policy

All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content without written permission.

Easy Lasagna

“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. 

Get new recipes delivered to your inbox.

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

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

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

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

If you aren’t following me on Facebook & Instagram go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden! 

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

Happy Day,
Jean

Copyright Policy

All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content without written permission.

Easy No-yeast Cheesy Popovers!

“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!

Get new recipes delivered to your inbox.

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!

“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.

Get new recipes delivered to your inbox.

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.