If you enjoy daily inspiration & 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!
Until next time friends,
Remember to eat fresh, shop local, & have a happy day!
Jean!
If you aren’t following me on Instagram, you are missing out on daily inspirations for your home & garden.
I post fun reels showcasing my recipes along with me in the garden & local small businesses! Everyday I share the things that will inspire you to do something special!
Join me there so don’t miss a beat with what is happening here at For Dragonflies And Me.
Be sure to follow me here & there.
Be sure to eat fresh, shop local, & have a happy day!
Jean
“Cooking is an observation-based process that you can’t do if you’re so completely focused on a recipe.” – Alton Brown
The boys and Dave have been asking me to make this dish for some time… and I’ve been reluctant. Not that I didn’t think I could, I am very adventurous in the kitchen for the most part. However, breaking free of a few, at least what I believe to be, traditional dishes can be difficult for me. Now I know any of my close friends reading this are probably laughing and thinking, “Jean… traditional… bahhhh bahhhh…”. Well, I am traditional in a few things, LOL!
We have been being very diligent with creating & keeping to our monthly menus… and this was an item one of the boys chose. So being the good mom & wife I am, I found a recipe and of course altered it… kind of a lot!
So here we go, friends! I created this recipe with a few major variations for diversity and taking that leap away from tradition. I guess if I’m going, I’ll go big. To say the least this was a HUGE hit with all three of my men lol! I hope you all enjoy it. Be sure to leave me a comment on how you like it, what variations you may have tried, and any other tips & tricks you think I’d enjoy!
Ingredients: Yields 6 Servings about 2 cups each
2 large boneless, skinless chicken breasts, chunked, about 2 to 3 pounds
4 TBSP Extra Virgin olive oil, divided
1 red onion, diced, about 1 cup
2 fresh cloves of garlic minced OR 2 tsp jarred
42 ounce container of chicken broth, 1 cup reserved
1- 15.25 ounce can black beans, drained & washed
1- 15.25 ounce can whole kernel corn, drained & washed
2 Roma tomatoes, roasted- see recipe on how to or you can purchase them
1 large jalapeno pepper diced, about ½ cup
½ cup ricotta cheese OR sour cream plus additional for topping
2 TBSP lime juice
Shredded Mexican style cheese for topping
For thickening:
¼ cup white all purpose flour and the 1 cup reserved chicken broth
Chili Seasoning:
3 tsp cumin
1 tsp each: dried oregano, cilantro, and chili powder
½ tsp each fresh ground pepper and pink Himalayan salt
¼ tsp cayenne pepper
What you’ll need to make your own roasted tomatoes:
2 large Roma tomatoes
About 2 TBSP olive oil
Basting brush
Long metal skewer- DON’T use a wood skewer for this as it will catch fire!
Gas stove top~ sorry, but an electric range won’t work.
If you don’t have a gas range then simply follow the directions, but place the halved tomatoes on a metal cookie sheet and broil for 3-5 minutes on each side.
1. In a small frying pan sauté diced onions and minced garlic in 2 TBSP of the olive oil on medium low heat for about 3 minutes or until slightly golden and soft; when done, remove from heat and aside until chicken is done.
3. Once chicken is done, remove it from the pot onto a plate or bowl and begin shredding it. I use two large forks to tear it apart; add it back into the original pot it was cooked in.
4.Add to chicken: sautéed onions & garlic, all seasonings, peppers, beans, corns, roasted tomatoes, lime juice, ricotta cheese, and chicken broth minus the 1 cup reserved for thickening; stir until thoroughly mixed; cook on medium heat stirring regularly for 1 hour.
5. Combine flour into broth & mix well; increase heat to medium high until boiling; add to boiling chili and stir until thickened. Turn down the heat to low and simmer for an additional 15 minutes.
6. Serve with shredded cheese, sour cream, and nacho chips.
Step by step photo display!
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
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“Gardening simply does not allow one to be mentally old, because too many hopes and dreams are yet to be realized.” – Allan Armitage
Today’s podcast is the first of 13 discussions in my Gardening How-to Series. This series will appear here at my blog, at my Podcast AND my YouTube Channel! The first topic will focus on what I believe is the foundation for all gardeners. What type of seeds do you want to plant? I am going to discuss why I prefer them, the benefits of Heirloom seeds versus hybrids, & much more.
I have always said I believe the ancients decided February would only have twenty-eight days (except on the leap year) because humans needed a slight reprieve from the doldrums of winter for those of us who live in cold climate zones. Yes, yes, yes… I know some of you listening to this may be happy for this said reprieve… but not me. I live & love for the warm days of spring, summer, & fall.
All the glory these three seasons dole out… I breath and live this. If you are a die hard gardener… you know what I’m saying.
The snow is covering the ground, yet we who are lovers of the dirt long to see the earth come alive once again. Spring is so near we can feel it in the warmth of the suns rays as it shines graciously down upon us. Yes February is the time we see spring’s arrival is ever so close!
As promised I will be focusing on garden how-to topics during the month of February. To see the complete list of topics, check out my blog post HERE & be sure to subscribe so you don’t miss a beat!
Click this LINK to go over and listen!
Be sure to SUBSCRIBE!
Here are my favorites in order of appearance:
Below: Lemon Cucumbers
To the Right:
First row: Super Italian Paste Roma tomatoes, Roma Beans, Forellenschulss
Second row: Jericho Lettuce, Bloomsdale Spinach, Rainbow Swiss Chard
Third Row: Chioggia Beet, Red Russian Kale, Rosa Bianca Eggplant
Below: Golden Bantam Sweet Corn, Sugar Snap Peas
Below:
Row 1: Late Flat Dutch Cabbage, Sweet Dumpling Squash, & Purple Potatoes
Row 2: Jimmy Nardello Sweet Pepper, Varity of Heirloom Carrots including Cosmic Purple, French Breakfast Radish
For easy reference, here is the list of my favorite Heirloom varieties for home gardening & seed resources:
Tomatoes:
Beefsteak: Pineapple, Brandywine- all colors, Paul Robeson, Dr. Whyche’s, Hillbilly
Roma’s: Super Italian Paste, Plum Lemon, Roman Candle, all the Icicles, Striped Roman
Salad types: Green and Red Zebra, Woodle Orange, Rose De Berne, Stupice, White Tomesol
Cherry & Grapes: Riesentraube, Violet Jasper, Blondkopchen, Red & White Current, Chocolate Cherry, Sungold, Yellow Pear
Lettuces:
Rein’s De Glace, Merrillville de Four Seasons, Grandpa’s, Red Oak Leaf, Jericho, Forellenschulus or Speckled Like a Trout’s Back, Rubin’s Romaine, Butter Crunch, Lolla Rossa, May Queen, Parris Island Cos, Rouge D’Hiver
Spinach:
Bloomsdale Longstanding, New Zealand, Merlo Nero
Swiss Chard:
Rainbow, Fordhook, Golden
Beets:
Detroit Dark Red, Early Wonder, Chioggia, Golden Detroit, Crosby’s Egyptian, Cylindra, Bulls Blood
Beans:
String: Blue Lake Bush, Contender
Wax: Golden Wax
Roma: *Roma, Dragon Tongue, Purple Podded Pole
Cabbage:
Late Flat Dutch, Early Jersey Wakefield, Henderson’s Charleston Wakefield, Perfection Drumhead Savoy, Mammoth Red Rock
Broccoli:
Calabrese, Waltham 29, Green Sprouting
Cauliflower:
Purple Of Sicily, Giant of Naples, Snowball Self Blanching
Peppers:
Sweet: Jimmy Nardello- my personal favorite- long, sweet frying peppers Red & Golden Marconi, Purple Beauty, Sweet Chocolate
Hot: Early Jalapeno, Anaheim, Hungarian Hot Wax
Peas:
Mammoth Melting Sugar, Sugar Snap, Lincoln
Carrots:
Cosmic Purple, Lunar White, Amarillo, Atomic Red, Chantenay Red Core, Danvers Long
Cucumbers:
Lemon, Marketmore 76, Boston Pickling
Eggplant:
Rosa Bianca, Black Beauty, Purple Long, Thai Long
Winter Squash:
Waltham Butternut, Acorn, Sweet Dumpling, Delicata, Spaghetti, Green or Orange Buttercup
Summer Squash:
Round De Nice, Fordhook Zucchini, Prolific Straightneck, Patty Pan, Starburst
Radishes:
White Icicle, Purple Plum, French Breakfast, Cherry Belle, Black Spanish, Pink Beauty
Sweet Corn: For most home gardeners, it is hard to move away from the Hybrids because of the Super Sweet genes that have been introduced in them… but if you want to try an Heirloom, this is a very good one. Golden Bantam
Resources for seed companies I’ve personally used.
Resources: Here are a few of my favorite seed catalogs to order from
Baker Creek Heirloom Seed http://www.rareseed.com
Fedco Seeds http://www.fedco.com
Johnny’s Selected Seeds http://www.johnnyseeds.com
Seed Savers Exchange www.seedsaversexchange.com
BONUS::::Here are a couple yummy Fall Storage Crop recipes to keep you warm and cozy… enjoy!
Roasted Carrot Soup
6-8 medium carrots, peeled & cut into 1 inch pieces
1 c coarsely chopped onion
1 tbsp olive oil
2 14.5 ounce cans chicken broth
1 tsp smoked paprika
1 tsp lemon juice
Salt & black pepper
1.Preheat oven to 425 degrees. Toss carrots, & onion with oil to coat. Spread veggies in a single layer in a shallow baking pan. Roast for 20 minutes or until tender.
2. In a large saucepan combine roasted vegetables, broth, and paprika . Bring to boiling. Cool slightly.
3. Transfer half the vegetable mixture at a time to a blender or food processor. Blend or process until smooth. Return mixture to saucepan. Add lemon juice. Heat through. Season with salt & pepper.
Poached Beets
3/4 c apple juice
1/2 c water
1 tbsp packed brown sugar
2 1/2 pounds beets, peeled & cut into bite size pieces
Salt & pepper
Honey
1 tbsp snipped fresh parsley
1. In a large saucepan combine 1/2 c of the apple juice, the water, and brown sugar. Bring to boiling, stirring to dissolve sugar. Add beets. Return to boiling; reduce heat. Simmer, covered, about 45 minutes or until beets are tender & can be pierced with a fork, stirring occasionally. Drain.
2. Transfer beets to serving bowl. Sprinkle remaining juice over beets. Season to taste with salt & pepper. If desired, drizzle with honey.
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, go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden!
Happy Day,
Jean
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.
“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!
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:
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.
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
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.
“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!
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…/
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
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.
“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)
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
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.
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!
“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
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.
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
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
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.
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!
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
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.
Tina Marshall
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