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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Bourbon Sweet Potatoes!

“You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.” – Julia Child

This super easy recipe will be the hit of any meal as a side dish. The bourbon adds a bit of a tang, giving this dish a deliciously sweet & savory flavor. Be sure to let me know if you try it, and how you & your family enjoyed it!

Our Favorite Recipes

Ingredients:

4 to 5 medium sized sweet potatoes or yams, cut into ¼ inch round coins
1 stick salted butter, divided into TBSP’s
½ cup Bourbon
½ cup maple syrup
1 ½ cups light brown sugar

We like Jim Beam bourbon!

1. Peel, wash, and cut sweet potatoes into ⅛ to ¼ inch coins.

Pro Tip: Save the peels and toss them in your garden. They will break down over the winter adding nutrients to your soil!

2. Layer bottom of a 9” x 13” baking dish with sweet potatoes; put 6 TBSP’s butter evenly spaced on top of potatoes; spread ½ cup of the brown sugar evenly across the potatoes

3. Repeat this process 3 times.

4. Pour the maple syrup & bourbon over the potatoes evenly.

5. Cover and bake for 45 minutes; remove foil and bake for an additional 15 to 20 minutes or until fork tender.

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…/

Get new recipes delivered to your inbox.

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.

Cheddar Chowder Soup: With or Without Meat

“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

It’s time for comfort foods, and soup is one of those foods we all love during these colder days of fall & winter!

This is by far one of my family’s favorite soups. It is very rich & hardy and the meat can be substituted or even illuminated for my vegetarian friends!

Ingredients:

1 pound ground pork, beef, or chicken
2 cloves fresh garlic, minced OR 2 tsp jarred
2 TBSP Extra Virgin Olive Oil
1 tsp pink Himalayan salt
1 tsp fresh ground black pepper
¼ cup butter
2 cups potatoes, cubed
2 cups carrots, cut into ¼ inch coins
½ cup minced red onion
½ cup diced celery
2 cups Velveeta type cheese
2 cups milk
2 cups water
¼ cup white all purpose flour

I generally prefer to purchase my meat from local farmers, but when I’m in a pinch I am thrilled I can purchase Heritage Breed pork from the grocery store. I buy this at Kroger’s!

1. In a large skillet, fry your meat in the olive oil; add garlic, salt & pepper; cook on medium heat until fully cooked & crumbly; when done drain off any excess grease.

2. While meat is cooking, cut all veggies; In a large pot melt butter; add potatoes, carrots, onions, & celery; cook on medium heat for 10 minutes until veggies are fork tender.

Pro Tip: I always try to use Heirloom veggies.. they are just so much more flavorful!

3. When veggies are cooked, add meat and all other ingredients EXCEPT water and flour; bring to a low boil.

4. In the meantime, add flour to water & whisk; Once soup mixture comes to a boil, whisk the water & flour mixture in, stirring until no clumps are visible; stir until thickened; turn down the heat to low and cook for 45 minutes to an hour until veggies are soft.

Pro Tip: Always whisk your flour in cool liquid and then add to your hot liquid. This eliminates clumps!

Pro Tip: I use my French fry cutter for recipes that call for cubed potatoes. This is a handy kitchen gadget and helps keep the potatoes uniform in size, therefore cooking more evenly.
First cut off one end of the potato making a ‘flat’ end; stand up on that end and carefully push the cutter down; you will need to cut them into the cubes once cut lengthwise, but it still saves time!

Stay tuned for more comfort food recipes coming!

If you enjoyed this blog, 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.

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.

Chicken Parmesan Made Easy!

“Real cooking is more about following your heart than following recipes.”
– Unknown

With the abundance of tomato’s we’ve had in the garden this summer, I’ve been able to make a few batches of my marinara sauce. That means we eat a lot of Italian dishes in our home. Believe me when I say no-one is complaining! I wanted to share this super yummy & easy Chicken Parmesan recipe with my favorite friends… yep, that is all of you!

Our Favorite Recipes

Pre-heat oven to 350 degrees.

Ingredients:

4 chicken breasts, tenderized about ½ inch thick
1 ½ cups Italian bread crumbs
1 ½ cup white all purpose flour
½ tsp pink Himalayan salt
½ tsp fresh ground black pepper
3 eggs, beaten
2 TBSP’s whole white milk
1 cup Canola oil for frying
4 cups Marinara Sauce 
2 cups shredded mozzarella cheese
Click this link for my super easy Marinara Sauce recipe!
https://fordragonfliesandme.com/2022/09/21/marinara-sauce/

Tenderize chicken breasts to about ½ inch thickness. You don’t have to have a meat tenderizer. Watch Dave’s video demonstration with an every day kitchen item on Facebook !

1. In a bowl, beat eggs and milk until mixed thoroughly; in another bowl add flour, salt & pepper and mix; in a third bowl put bread crumbs.

While oil is heating, dip each chicken breast first in the flour, then egg, then bread crumbs; make sure each piece of chicken is thoroughly coated; place one or two pieces of chicken in heated oil making sure they do not overlap;

2. Put oil in a frying pan and bring to temperature on medium-high heat; you will know when the oil is hot enough when you put a drop of water in and it bubbles.

3. Fry on each side for 3 to 4 minutes or until golden brown- chicken will not be fully cooked; place paper towels onto a plate or cookie sheet; when chicken is done, remove and place chicken on paper towel to drain excess oil; repeat this process with new paper towels for each piece.

4. While the chicken is frying, put 2 cups of marinara sauce on the bottom of a 9” x 13” baking dish; spread until the bottom is evenly coated.

5. When chicken is done, place side by side in the baking dish; divide mozzarella cheese and spread evenly over each piece of chicken.

6. Bake covered for 30 minutes; uncover and broil for 3-4 minutes or until the cheese is golden.

Serve with additional sauce and a delicious salad & garlic bread!

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!

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.

Daily Inspiration’s…

Beauty

Do you enjoy admiring beautiful things?
Would you like a plethora of ideas & inspirations at your finger tips?


If you said yes, then head on over to my Pinterest page and follow me there.

You won’t be disappointed!
Happy Day Dragonfly Friends,
Jean

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.

Stuffed Peppers & Bonus Italian Seasoning Recipe!

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

It’s amazing how the garden produces with just a bit of tender loving care, some sunshine, and of course water. This summers garden produced an abundance of tomatoes & peppers. This recipe is for sure one of our summer time favorites, & I sure hope you’ll enjoy it as much as we do!

Pro tip: You can use canned tomato juice, but making your own is soooo easy if you have extra tomatoes! Read below for a quick how-to!

Our Favorite Recipes

Ingredients:

5 peppers, halved
1 pound lean ground beef
1 pound lean ground pork
2 cups Jasmine rice, cooked
2 TBSP Extra Virgin Olive Oil
2 cups PLUS 3 ½ cups tomato juice
1 cup mozzarella cheese
½ cup grated parmesan cheese
½ cup minced red OR yellow onion
2 fresh cloves of garlic minced OR 2 tsp jarred
1 tsp salt- divided
1 tsp pepper- divided
1 tsp Italian Seasoning- See link for the recipe on how to make your own!

Home Made Tomato Juice

Here’s a simple how-to make homemade tomato juice!

Wash your tomato’s; cut off any bad spots and stem ends.

Cut the tomato’s into large chunks and blend in a food processor.

Once they are blended, measure out how much you will need for the recipe. Anything extra you can freeze or can.

Pro tip: There is no need to remove seeds as they will never be noticeable once processed. I have done this for years & no one has ever noticed!

1. Cut your peppers in half & clean out all seeds & white membranes.

2. In a frying pan add oil and minced onion; sauté on medium heat for 5 to 7 minutes until golden, and then add minced garlic; sauté for an additional 5 minutes.

3. In the meantime while your onions & garlic are sautéing, cook rice according to package instructions. Set aside until ready to use.

Pro tip: You can add a TBSP of butter to the rice to prevent it from sticking.

4. Once the onion & garlic are finished sautéing, add both pork & beef, Italian seasoning, ½ tsp each salt & pepper to onion garlic mixture; fry while cutting into the meat until crumbly and done, about 20 minutes; drain grease from meat mixture in a colander. 

5. In a large bowl add meat mixture, cooked rice, 2 cups of the tomato juice, remaining salt & pepper, and parmesan cheese; mix until well blended; add the remaining 1 ½ cups of tomato juice reserving the additional 2 cups.

This is what your meat & rice mixture should look like.

6. Pour remaining 2 cups of the tomato juice into the bottom of a 9 x 13 baking dish, spread until covering the entire bottom.

7. Take ½ cup of meat and rice mixture and fill each pepper half; place in the baking dish side by side until all are filled. Use the remaining meat and rice mixture and fill around the peppers.

8. Divide mozzarella cheese evenly across the tops of each pepper half.

9. Bake at 350 degrees covered for 45 minutes; uncover and bake for an additional 15 minutes or until sauce is bubbling and peppers are soft enough for a knife to go through. 

I really enjoy making things from scratch, which is why I wanted to share a super easy how-to make your own tomato juice.

Here’s the link to my blog post with my recipe for homemade Italian Seasoning. https://fordragonfliesandme.com/2013/09/28/dry-spice-blend-recipes-easy-to-make-salad-dressings-and-dips/?preview_id=2324&preview_nonce=61871f6394&preview=true&_thumbnail_id=2325

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

Happy Day,
Jean!