“Cooking is therapy: Making meals helps to reduce stress, heal a broken heart, among other benefits.” Author Unknown
Spring abounds with good stuff! The first treats from the garden are asparagus and rhubarb along with lettuces, scallions, and other greens. Shortly after we receive a bounty of strawberries… all is good in the garden!
Today’s recipe has been a long time favorite with my kids, and I’m super excited to be able to share it with all of you! You can either can or freeze this recipe.
Check out my YouTube Video below to watch me make this super easy & delicious recipe!
Would you like to have your own rhubarb? Easy peasy friends, CLICK HERE for my tutorial on to grow your own & care for, PLUS BONUS YouTube Video on how to properly harvest rhubarb!
Our Favorite Recipes
Ingredients: Yields approximately 8 cups of jam
4 cups of fresh or frozen strawberries, mashed to make 2 cups exactly
2 cups chopped fresh or frozen rhubarb
1~ 3.5 ounce package regular pectin
¼ cup lemon juice
5 ½ cups sugar
Directions:
In a large kettle add everything except the sugar; cook on high. Using a potato masher, stir and mash the mixture so the rhubarb will break down; bring to a boil.
When the mixture comes to a boil add the sugar and stir into mixture until dissolved.
Continue stirring and mashing until the mixture comes to a hard rolling boil~ one that won’t stop even when being stirred.
Boil for 1 minute stirring constantly.
Canning Instructions:
Fill ½ pint jars leaving a half inch head space; place a clean lid on making sure there is none of the mixture on the rim of the glass. If there is, it will not seal. Put a ring on tightly. Do this for all the jam.
Place jars in a water bath canner following instructions and bring water to a rolling boil on high heat.
Set a timer for 10 minutes; remove from heat onto a cooling rack.
Let stand on the counter for 24 hours.
If any jars didn’t seal, simply freeze them.
Freezing Instructions:
Fill freezer containers leaving a half inch headspace for expansion when freezing.
Let stand on the counter for 24 hours.
You can freeze for up to 1 year.
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Rhubarb is one of springs delicious bounties. You may be wondering what it is & how to cook with it. Well friends, check out my video & blog for all the answers!
To see the complete list of ingredients and directions CLICK HERE!
Would you like to have your own rhubarb? Easy peasy friends, CLICK HERE for my tutorial on to grow your own & care for, PLUS BONUS YouTube Video on how to properly harvest rhubarb!
If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback~
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“We’re only truly secure when we can look out our kitchen window and see our food growing and our friends working nearby.” ― Bill Mollison
Strawberry Jam is one of the first things I preserve each year.. and all the men in my home are so happy when I do! I am making this first small batch using store bought strawberries so I can get the recipe out before the Michigan strawberry season starts for all of you.
Fresh strawberry jam is by far superior to canned, in my opinion and my boys lol! Check out my YouTube video for a step by step tutorial and then read on below for the complete list of ingredients & directions. Enjoy friends!
Do you know the difference between jam or preserves, jelly, & marmalade? Well friends, there is a difference. In the coming weeks & throughout the summer and fall, I’ll be showing you how-to make all of the above, but here is a quick differentiation~ Jam or preserves generally have chunks or bits of fruit in it, jelly is made just from the juice, marmalade generally made with citrus using the whole fruit with or without some of the rind in it.
You’ll have the opportunity to watch me prepare this recipe live at both The Farmington Farmers & Artisans Market on June 17th, 2023 at 10am. Check out my complete list of classes with more being added regularly at my Where’s Jean page.
Our Favorite Recipes
Ingredients: Yields 5 Cups Finished Jam
4 cups or 1 quart of fresh strawberries
4 cups sugar
1~ 1.75 ounce box of Sure-Jel Premium Fruit Pectin THIS RECIPE IS NOT FOR SUGAR FREE OR LOW SUGAR JAM!
3/4 cup cold water
What you will need:
1 medium saucepan
Whisk
Large bowl
1 dry ingredients measuring cup that holds at least 4 cups
1. Destem and cut off any bad spots from the strawberries, cut in half or quarter depending on how large the berries are.
2. Using a dry measuring cup to measure the exact amount of prepared fruit to 2 cups.
Reserve any extra crushed berries to the side.
3. Place in a large bowl; mash fruit to desired consistency of chunkiness.
4. Measure EXACT amount of sugar and add the crushed berries stirring until thoroughly blended to a soupy consistency;
Let set for 10 minutes stirring a couple times in between.
5. After your berry and sugar mixture has been setting for approximately 4 to 5 minutes begin the water and pectin mixture.
6. Place the ¾ cup of water into a saucepan and add pectic stirring constantly; bring to a boil on high heat stirring constantly; boil on high heat for 1 minute.
7. Add pectin mixture to the berry mixture and stir constantly for 3 to 4 minutes. The heat of the pectin and stirring motion will work at dissolving the sugar.
If there is still a bit of grainy texture to the mixture you can stir it for an additional minute or so. It will continue to dissolve as it sets up.
8. Ladle the mixture into plastic freezer containers or glass canning jars, leaving 1 inch head space from the top of the container; cover with lids.
9. Let stand at room temperature for 24 hours and then refrigerate for up to 3 weeks or freeze for up to 1 year.
You can find a similar recipe for a larger quantity in my cookbook on page 425 along with many other super yummy jam & jelly recipes!
“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!
Tips & Tricks on what & how to grow to ensure a successful growing season! In today’s class Jean Roman will discuss the best fruits, vegetables, and herbs to grow in your home garden, and how to care for them. She’ll share her wealth of knowledge on growing and how you can have a bountiful harvest. Roman will provide information on gardening in containers, raised beds, and traditional tillable gardens. Downloadable PDF will be provided to all attendees.
“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
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~
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Well, I’m starting a NEW Monthly Newsletter with new & exciting content you’ll only find there! New recipes, gardening tips & tricks, organization how-to’s and so much more.
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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
I am getting so itchy to get out and plant stuff!!! If you’ve been following me on my Facebook & Instagram, then you’ve seen my new greenhouse go up & the raised bed gardening coming to fruition. We’ve been at a stand still the last few days with the weather… yep, I’m in Michigan. We need a bit more pea stone for the raised bed garden, and more compostable materials for the beds themselves…. Then the dirt and I can plant.
Next year at this time, I will already have lettuce and other greens in the beds, but I must be patient this year. As the temperatures start to rise and the sun shines a little brighter, May is the perfect time to start planting our vegetable and herb gardens.
Many of you ask me what we can start planting, so last month I threw together a blog post, and I thought I should do the same for May. After all, now is the time we can really start thinking about the garden and the beautiful bounties she will hold this year.
Benefits of Growing Your Own Vegetables and Herbs
There are many benefits to growing your own vegetables and herbs. For one, you can ensure that the produce you are consuming is fresh and free from harmful pesticides. Additionally, gardening can be a rewarding and stress-relieving hobby. Not to mention, it can save you money in the long run. By growing your own vegetables and herbs, you can reduce your grocery bill and enjoy the satisfaction of knowing that your food was grown with your own two hands.
Best Vegetables to Grow in May
MId to late May is the perfect time to plant a variety of vegetables in Zone 4 & 5. Some of the best vegetables to grow in May include tomatoes, peppers, cucumbers, zucchini, and green beans. These plants thrive in warm weather & will grow beautifully once the evenings stay above 50 degrees. It is essential for them to have warm soil and night temps for them to mature and develop.
Tomatoes are classic vegetables & super easy to grow & can be used in a variety of dishes. Whether you prefer cherry tomatoes or beefsteaks, May is the ideal time to get these plants in the ground.
Peppers are another popular vegetable that can add some spice to your garden. Bell peppers, jalapenos, and habaneros are all great options for May planting. Cucumbers and zucchini are also easy to grow and can be used in salads, stir-fries, or even pickling.
Carrots & green beans are other versatile vegetable crops that can be served as a side dish or used in casseroles and soups.
Here are a Few Planting Tips for May Gardening
When planting your vegetables in May, it’s important to choose a spot that receives plenty of sunlight. Most vegetables require at least six hours of sunlight per day to thrive. Additionally, make sure the soil is well-draining and has plenty of organic matter. This will ensure that your plants have the nutrients they need to grow strong and healthy.
When planting your seeds or seedlings, as I always say, be sure to follow the instructions on the packet or label. Some plants may require a certain depth or spacing between each plant. If the information isn’t detailed enough, simply Google the plant and all those details will pop up! Water your plants regularly, especially during dry spells. Mulching around your plants can help retain moisture in the soil and prevent weeds from growing.
Top Herbs to Grow in May
Herbs are a great addition to any garden, and May is the perfect time to plant them. Some of the top herbs to grow in Zones 4 & 5 during May include basil, cilantro, chives, parsley, and thyme. These herbs are easy to grow and can be used in a variety of dishes.
Basil is a fragrant herb that is commonly used in Italian and Mediterranean cuisine. It can be used in sauces, salads, and even on pizza. Cilantro is another herb that is commonly used in Mexican and Asian cuisine. It can be used in salsas, curries, and stir-fries. Chives and parsley are versatile herbs that can be used in a variety of dishes, while thyme is a great herb for seasoning meats and vegetables. CLICK HERE for my delicious Pesto Recipe!
Maintaining Your May Garden – Watering, Fertilizing, and Pest Control
Maintaining your garden is crucial for a successful harvest. Water your plants regularly, especially during dry spells. Most vegetables require about an inch of water per week. Fertilize your plants every few weeks to ensure they have the nutrients they need to grow.
Pest control is also important for maintaining a healthy garden. Keep an eye out for common pests such as aphids, caterpillars, and slugs. You can use insecticidal soap or neem oil to control these pests. Additionally, companion planting can help deter pests naturally. For example, planting marigolds next to your vegetables can help repel aphids and other pests.
Harvesting Your May Garden
As your plants start to mature, it’s important to harvest them at the right time. Generally, vegetables should be harvested when they are ripe and before they become overripe or start to rot. Herbs can be harvested throughout the growing season as needed.
When harvesting your vegetables, use a sharp pair of scissors or pruning shears to cut the stem cleanly. Avoid pulling the vegetables off the plant, as this can damage the plant and reduce future yields. Herbs can be harvested by snipping off the leaves or stems as needed.
Gardening in Zones 4 & 5 in the month of May can be a fun and rewarding experience. By following these simple tips & tricks, you can enjoy a bountiful harvest of fresh vegetables and herbs. Whether you’re a novice or beginner gardener, there’s no better time to start planting than now. So grab your gardening tools and get ready to dig in the dirt!
Looking to the future, consider trying out new vegetables and herbs in your garden. There are countless varieties to choose from, each with their own unique flavor and characteristics. Don’t be afraid to experiment and try new things. Who knows, you may discover a new favorite vegetable or herb that you never knew existed!
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!
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 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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“Cooking is about creating something delicious for someone else.” – Ayumi Komura
As you all should know by now, we love Italian food! We are always looking for new variations of old classics, and today’s recipe fits that bill. We of course put our own spin on this favorite, and I’m confident you are going to love it!
NOTE~ Unfortunately there was a glitch in the ending of the video, so to the end watch the second video below with the recipe! Thanks for understanding friends!
Our Favorite Recipes
Ingredients: Yields approximately 4 servings
2 boneless, skinless chicken breasts, cut into sections
4 cups chicken broth
3 strips of bacon, fried and cut into 1 inch sections
To watch the final portion of my YouTube Video, click the video below!
1. Wash chicken breasts and cut into smaller sections~ first in half lengthwise, and then into thirds horizontally. You should end up with about 6 pieces per breast.
2. In a bowl combine flour and parmesan cheese, garlic salt, salt & pepper; blend well.
3. Take each piece of chicken and dredge in flour coating both sides evenly.
Reserve remaining seasoned flour.
4. In a large cast iron skillet, heat half the butter and infused olive oil.
5. Begin adding in the chicken pieces in a single layer; you may need to repeat this process twice depending on the size of your skillet. Remove cooked pieces onto a paper towel lined plate while cooking. Fry each side about 2 to 4 minutes depending on thickness. Be sure to check doneness by cutting into the center and when the juices run clear.
6. Place cooked chicken in a container and cover to keep warm.
7. Once all your chicken is fried add remaining butter, broth, lemon juice, shallots, capers, bacon, and garlic cloves and ¼ cup of the remaining seasoned flour into the skillet; blend thoroughly until there are no flour clumps and all the ingredients are well blended.
Once picatta gravy has thickened, cook for about 1 minute.
Once the gravy is done, serve over the chicken with mashed potatoes and your favorite vegetable! So yum!
PRO TIP: Precut your bacon into 1 inch sections and then fry! This makes it easier than trying to crumble it!
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“Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.” – Gordon Ramsay
Dave and the boys really enjoy a good ramen! We have never made it from scratch, so as we were making our monthly menu, this was an item that got placed on it. So Dave & I looked for some recipes, and to say the least there were several types. We found a few that had different ingredients and decided to create our own version with what we liked from those recipe ideas.
This is what we came up with, and I’m sure you’re going to love it! Enjoy friends!
Watch my YouTube Video for the cooking demonstration!
For the full list of ingredients & instructions… scroll down!
Our Favorite Recipes
Ingredients: Yields 4 servings with a bit of left over!
About 3 pounds of pork belly unsliced and cooked
2~ 8 ounce packages of Japanese style ramen noodles
8 cups of chicken broth
4 ounces shiitake mushrooms
2 green onions, diced
2 large carrots cut into matchstick slices
2 TBSP soy sauce
2 TBSP rice wine
1 TBSP White Miso Soybean Paste
2 cloves of garlic minced OR 2 tsp jarred
1 tsp pink Himalayan salt
1 tsp fresh ground black pepper
4 soft or hard boiled eggs~ however you prefer them.
Be sure to purchase traditional ramen noodles for the best result!
1. Precook the pork belly:
Wash the meat and trim off any excess fat.
On a foil lined cookie sheet, place a wire cooling rack.
Be sure to have all your ingredients!
Take pork belly and slather it with about 2 TBSP of olive oil, and then blend the salt and pepper over the entire slab on both sides.
Place the pork belly fat side up on the wire rack and bake for 1 ½ hours.
Turn heat up to 450 degrees and bake for an additional 20 to 30 minutes, or until golden brown and crisp.
2. While the pork belly is cooking begin the soup:
In a large stockpot pour chicken broth on high heat and add soy sauce, miso, mushrooms, and garlic.
Bring to a boil and let simmer for about an hour.
3. While pork belly and soup base are cooking, prepare the hard boiled eggs:
Fill a medium sized pot with enough water to cover the 4 eggs, place eggs in and bring to a rolling boil; turn the heat down to simmer for 5 minutes.
Turn the flame off and let the eggs set for an additional 5 minutes.
Run the eggs under cold water, peel, cut in half and place in a bowl. Cover and refrigerate until soup is ready.
4. When pork belly is done, remove from the oven and slice into strips. Place in a dish and cover to keep warm.
5. Fill another large stock pot about ⅔ full of water and bring to a boil; add Raman noodles and cook according to package directions.
6. Drain noodles and immediately divide among four large soup bowls.
7. Add broth mixture overtop of noodles.
8. Top with sliced pork belly, carrots, minced green onions, and an egg.
If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback!
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