A Jeanne in the Kitchen

Lately, as I walk around my lakes, they have been extremely quiet, with nothing really to capture with my camera. I mean NOTHING! So I have been answering to different muses who call out to me.

Of course I am still creating my jewelry. I am now taking the lapidary class, and am learning how to cut rocks and stones. This will make my creations even more personal and more of my own. I am still making my own pieces as well too. I am currently working on another pair of earrings and another bracelet, both of which are almost done. You know I will share them with you once they are finished.

And I am also working on other creative projects too. Yesterday, I felt like painting, so that’s what I worked on.

I am doing my best to answer the muses however they call. Some are challenging; some are fun; but they are almost always a mixture of both.

And as you know, I am ALWAYS cooking something up, and NOT always in the kitchen either, though that’s where most of my creations take place. 🙂

Have a great day and make everyday great. Life is short. Make the most out of everyday and live life to the fullest. Enjoy the ride, no matter where it takes you. ‘Til next time.

Spetozfai stew is a traditional rustic Greek stew made with sausage, sweet peppers and tomatoes. It originated in the mountainous Pelion region of Thessaly, during the late 19th and early 20th century. Shepherds in the Pelion peninsula and the coastal city of Volos first made the dish using portable, easy-to-carry ingredients. The name spetzofai comes from the word spetzakia (derived from the Italian word spezia, meaning spice). So it may be Greek in nature, but it also has some Italian roots. The name specifically honors spentzes—a local variety of small, fiery red peppers that give the authentic recipe its kick. Without spice, it is just sausage and peppers; the heat makes it true spetzofai. Like many Mediterranean foods, there are many influences from all around the region that create these delectable dishes. And also like many dishes, it has evolved over time and through traveling from place to place. Traditionally it is served as part of a Greek meze, or Greek tapas, with wine or as a main meal accompanied by crusty bread and feta cheese to mop up the rich tomato sauce

I made some spetzofai, but I also added some shrimp to it, making my version like a Greek surf & turf. 🙂

Greek Spetzofai with Shrimp and Sausage

I have made this dish before without shrimp, but this time I had shrimp that needed to be used, and added it to the recipe. I liked it even better with the shrimp. When I only have little bits of this and that, and not enough of one thing to make a meal, I combine what I have and create something totally different.

1 lb large shrimp, peeled, deveined and rinsed

3-4 sausages, cooked and sliced

1/2 of each green, yellow and red pepper, sliced thin

4-5 mushrooms, sliced

1 can white beans, drained and rinsed

4-5 tomatoes, diced – I used both red and yellow tomatoes

1 can chicken broth

1 TBSP garlic

salt & pepper to taste

thyme and oregano, fresh or dried ; if used fresh 1 TBSP and if using dried, 1-2 tsp

olive oil

Preheat the oven to 350* For 180*C.

Spray cooking spray into a 9×13 baking dish.

Cook the sausage and slice when cooled. Cook the shrimp until completely cooked.

Cook the peppers, mushrooms, garlic and seasonings in olive until they have softened.

Mix in the sausage and shrimp.

Add the beans and tomatoes and mix together thoroughly.

Spoon the mixture into the prepared baking dish and pour the chicken broth over all the ingredients. Top with fresh thyme and feta and/or mozzarella cheese if you like. Bake uncovered for about 30-40 minutes.

I served it with couscous and warmed pita bread on the side, with a chilled white wine to complete the meal. Delicious! OPA!

Have a great day and make everyday great. Life is short. Make the most out of everyday and live life to the fullest. Enjoy. ‘Til next time.

Just when I think I have used up almost all of my tomatoes, magically more come my way. 🙂 That’s OK. I love them and I will keep taking them for as long as I can, even if it means I need to get creative on how to use them all up. 🙂 One way to use up a lot of tomatoes is to make a sauce. So I did. I made a rich, thick and hearty marinara sauce.

Hearty Marinara Sauce

Just like anything that has been around for a long time, there are so many different versions of a good, rich, thick and hearty marinara sauce. This is but one of an endless array of recipes. But it is a very good recipe too.

3-4 lbs tomatoes, diced

1 onion, diced

2-3 TBSP olive oil

1-1 1/2 TBSP garlic

1 can tomato paste

1-2 TBSP fresh herbs, like oregano, thyme, & basil

salt & pepper to taste

1/2 cup dry red wine

1-2 TBSP balsamic vinegar

Get a large pot or skillet very hot, add the oil, then add onions and garlic and cook for about 2 minutes, or until the onions start to soften.

I mixed my tomato paste, wine and balsamic vinegar and seasonings together. Add the diced tomatoes and tomato paste mixture.

Mix in thoroughly and bring to a boil, then reduce the heat to a simmer and continue to cook for about 30-4o minutes, stirring occasionally. I wanted a nice, thick, rustic sauce, so I like to keep the tomato chunks in my sauce, but if you like sauce that is less chunky, just puree the sauce to your liking. Add the fresh herbs right at the end of the cooking process and blend in thoroughly. If you are using dried herbs, you can mix them in with the tomato paste mixture.

The sauce is ready to use after it has all been mixed together and cooked down, or you can store it and use it later. I actually made it ahead of time for something I will make next week, to celebrate Janet’s birthday. She will actually be re-gifted with her own gift to me, but in a different way. 🙂

I still have more tomatoes to use too. I think I will add some more sauce to my sauce. 🙂

Life is short. Make the most out of everyday and live life to the fullest. Enjoy all the little things in life. Have a great day and make everyday great. ‘Til next time.

We went to two parties this weekend; two very different parties, but both were a lot of fun. The first party was a formal party or event, Bouji Bean Black & White where Neil, Tam, Larry and I all got the chance to dress up. That was Saturday.

On Sunday, our neighbor had a birthday party, or dog paw-ty that was going to the dogs. 🙂 It was Burt’s birthday but he invited all the neighbors and their dogs, and instead of presents, he asked for dog treats. Everyone gathered together outside around our lakes. It was a casual paw-ty and everyone, dogs included, had a good time. Our girls couldn’t go because, sadly, they don’t play well with others.

There were a variety of doggie treats and water bowls for all the four-legged guests, and some nibblies and adult beverages for the two-legged guests.

Burt, the birthday boy, taking drink orders.

The Broncos were playing so a lot of people were in there Bronco jerseys.

Just like at any party, or paw-ty, there’s always going to be someone who wants something they can’t have. He was trying to get some beer, hoping no one would notice.

Burt with his friend Anne, holding the customized dog treat box she made for him, and Burt’s dog Miss Ruby, begging for treats.

When I was talking to Burt’s wife Kim, and asked her if she needed anything, she said “canopies”. I thought she meant canape’s, as in appetizers, and someone else who asked thought she meant a can of peas. We all had a good laugh over this. 🙂

Burt getting/giving some puppy love.

Miss Ruby was being the doggie hostess with the “mostest”. She was busy greeting all the guests, both the four-legged and two legged guests, so I never got any good pictures of her. This painted rock with Ruby’s picture on it will just have to do. 🙂

It was yet another fun day, that was going to the dogs. 🙂 Happy Birthday Burt. Thanks for including us in the fun festivities.

Life is short. Have fun no matter what you do and make the most out of everyday. Live life to the fullest and enjoy the ride along the way. Have a great day and make everyday great. ‘Til next time.

Last night, Larry and I, along with our friends Neil and Tam, had a chance to get all dressed up. Larry and I rarely get get all dressed up like this anymore, but this time, we had a great reason to. Yvonne Bailey, founder/chef of Bouji Bean, had her 6th Annual Black & White Party and we were invited. Bouji Bean, food for the future, was created from [Yvonne’s] passion for clean conscious eating and [her] belief that food should be both nourishing and indulgent. Bouji Bean

Yvonne’s home is lovely, nestled deep in the hills of Castle Pines, CO. As we walked to her front door, we were welcomed by this beautiful fountain, also created by Yvonne.

As soon as we went through her front door, we were awed by the sheer elegance of her beautiful home, and how everything was decorated for her party. As I mentioned above, this year’s theme was black & white, so all of her decorations were black and white too.

Upon entering, we were given a glass of Yvonne’s own blend of non-alcoholic wines, our choice of either red or “white”. They were fruit blends and were very tasty and refreshing. The red was a blend of red beets and other secret ingredients, and the white was an apricot and apple mixture.

Before the crowd arrived, I took pictures of all of Yvonne’s fabulous food creations. Everything was very lovingly prepared by Yvonne. They are all vegan, sugar-free and gluten free foods, or pure foods, as Yvonne herself calls them. All the foods were gorgeous and beautifully arranged, and everything tasted every bit as good as it looked too.

Dana, Yvonne’s assistant for the evening.

Dana and her food crew plating everything up for everyone to enjoy. You have to make food look good. We all taste with our eyes long before the first bite ever touches our taste buds. 🙂 This was Yvonne’s “beyond chili” served on blue corn cornbread. Everything was delicious, but this was my favorite dish for the evening. Her baked sweet potatoes are also featured here.

The guests enjoying the evening and, of course all the fabulous foods.

Yvonne proudly displaying her “ribs” before they were plated and served to everyone. She was in her element and was beaming with pride and radiance. Her event, I won’t even call it a party, because it was way beyond a party, was made with lots of love and dedication for her craft.

And Yvonne’s piece de resistance ….. her 24 carot, or 24 carrot, carrot cake. This is her signature cake that she makes for every event. Isn’t this cake gorgeous????? It is truly a work of art; almost, too pretty to eat. You noticed I said, ALMOST. Eat it we did. 🙂

We all had a deliciously fabulous time. Thank you Yvonne, for inviting us and for your very gracious hospitality. Thank you for welcoming us into your beautiful home and allowing us to help you celebrate the evening.

I personally love a chance to get all dressed up, especially since it doesn’t happen very often. This was a very special evening, shared with friends both old and new.

You can reach Yvonne at Yvonne.b@boujibean.com or by phone at (800) 825-1706. She will be more than happy to help you with what you need. Dana, from Dana Kristen Weddings and Events, is available too. You can contact Dana at Dana@danakristen.com or (303) 210-6884. Both Yvonne and Dana are based in the Castle Rock areas of CO and are here to help you turn your parties into events to remember.

Life is short. Make the most out of everyday and live life to the fullest. Have a great day and make everyday great. ‘Til next time.

Chicken is probably one of the most versatile meats in the world. The possibilities on how to cook it and prepare it are endless. Because we eat a lot of chicken, I am always on the lookout for new ideas. Encrusting chicken, or fish or other meats, with nuts is nothing new, and certainly not new to me either, but it is something I don’t do on a regular basis. So it was a refreshing treat to cook my chicken with crushed, toasted pecans.

Nut-crusted chicken emerged as a modern culinary fusion of traditional Southern breading techniques and regional American nut harvests during the late 20th century. While breading and frying chicken dates back centuries via European and West African traditions, nut-crusting specifically gained traction as chefs in the American South and Pacific Rim began highlighting local flora. Unlike traditional deep-fried chicken, nut-crusted chicken is most frequently baked or pan-seared to prevent delicate nut oils from burning. Cooks typically use an egg wash, Dijon mustard, or honey-mustard layer to help finely chopped nuts and panko breadcrumbs adhere securely to thin chicken cutlets.

I prepared my pecan crusted chicken in this same tried and true method, and as expected, it came out crunchy on the outside and tender and juicy on the inside and full of flavor all around.

Pecan Crusted Chicken

You can play around and use different kinds of nuts, for different flavors and characteristics, but the basic preparation methods will remain the same. I chose pecans because pecans are some of my favorite nuts.

4 chicken breasts

1 cup flour

1 cup crushed pecans, or your favorite nuts

1/2 cup panko bread crumbs

2 eggs

1 tsp Dijon mustard

1 tsp lemon zest

1/4 red onion, diced fine

salt & pepper to taste

dash cayenne pepper

1 stick + 2 TBSP butter

2-3 sprigs fresh thyme

Preheat the oven to 350*F or 180 C.

Spray a deep abking dish with cooking spray.

Get a skillet hot and add about 2 TBSP of butter. Add the red onion and cook for about 2-3 minutes, or until it softens, then add the chopped nuts and cook for an additional 3-5 minutes, stirring frequently, until they brown.

Mix the flour and panko breadcrumbs together, then add the cooked pecans and mix thoroughly.

Combine the eggs, Dijon mustard and seasoning together and mix well. Pat the chicken dry with a paper towel and coat the chicken in the egg mixture then generously coat all around with the pecan and onion mixture and place in the baking dish.

Bake for about 25-30 minutes or until the chicken reaches an internal temperature of 160* F. Let the chicken sit for about 5 minutes before slicing and serving next to your favorite side dishes. Enjoy.

I served my chicken over wild rice with asparagus. Then I made a Hollandaise sauce with the remaining egg and mustard sauce and additional butter, and topped it all with the Hollandaise sauce and a little bit of the chopped nut mixture, and some sweet 100’s tomatoes to make it pretty. It was finished with a chilled white wine on the side and made for a perfect French dinner. 🙂

Life is short. Make the most out of every minute and live life to the fullest. Enjoy the ride along the way. Have a great day and make everyday great. ‘Til next time.

Once again, I have been creatively using up the last batch of tomatoes from Janet and Bob’s prolific garden. As I mentioned yesterday Greek Calamari, we are already preparing for trip to Greece in May 2027. We have been watching all kinds of Greek tour videos, including videos about Greek food. Stuffed tomatoes keep coming up as a Greek staple. So I made them to go with my Greek calamari. 🙂

Greek stuffed tomatoes are part of Gemista (or Yemista), a historic Mediterranean category of oven-baked stuffed vegetables whose roots stretch back millennia. The practice of stuffing leaves (like grape or cabbage leaves) and hollowed-out vegetables with grains, herbs, and legumes dates back to ancient Greece and the wider Middle East. The use of rice as a primary grain stuffing became widespread during the Byzantine and Ottoman periods, replacing earlier ancient grains like barley and wheat. These dishes are celebrated globally as a cornerstone of the Mediterranean diet, signaling the peak of summer from June to October when garden tomatoes and fresh vegetables are ripest.

Tomatoes are native to the Americas and were not introduced to mainland Greece until 1815, when they were first grown as rare ornamental “golden apples” in an Athenian monastery garden in Plaka. Traditional peasant communities were initially hesitant to eat them, but by 1827, the first Greek cookbook containing tomato recipes was published on the island of Syros. By the late 19th and early 20th centuries, the tomato became fully integrated into Greek agriculture and kitchens, giving birth to domates gemistes (stuffed tomatoes). The traditional recipes for Greek domates gemistes, or stuffed tomatoes, varies from region to region. Just like many favorite recipes, there is no such thing as just one recipe. 🙂

Stuffed Tomatoes

Normally big beefsteak tomatoes are used for this dish, but any kind of tomato will work. You can also stuff them with any kind of filling you like, from vegetarian to meat filled. Traditionally a combination of meat and rice is used, but it is really your choice. I used my leftover wild rice, my leftover nut topping and some hot sausage.

Preheat the oven to 375* F or 191* C

Spray a baking dish with cooking spray

4 large tomatoes, hollowed out

1 cup cooked rice

3 sausages, casings removed or ground sausage

1/4 onion, diced

2 tsp garlic

salt & pepper to taste

1/4 cup chopped olives

1 TBSP fresh thyme and oregano, chopped

2 TBSP chopped nuts, optional

shredded Mozzarella cheese and/or feta

olive oil for cooking

Get a skillet very hot and add the olive oil, onions and garlic. Cook for about a minute or two, or until the onions start to brown, then add the sausage and cook until the sausage is completely cooked.

Chop the insides of the tomatoes and add along with the fresh herbs and seasonings.

Once everything is completely cooked, fill the hollowed out tomato shells as full as you can. Top with the cheese and sprinkle the chopped nuts, or breadcrumbs if you prefer, and bake for about 40 minutes, or until the tomatoes are soft.

Enjoy next to your favorite entree or eat them on their own as a light snack. Either way, you are going to love them.

Life is short. Make the most out of everyday and live life to the fullest. Have a great day and make everyday great. ‘Til next time.

Larry and I love calamari. I don’t cook it too often, though we eat it on the rare occasions we do go out to eat. That being said, I did make some the other day, to go with my Greek stuffed tomatoes. I kept it all in a Greek theme and made my calamari in the Greek style too. Even though we will not be traveling to Greece until May 2027, I am already getting a head start on my Greek cooking. 🙂

Calamari has been a staple in the Greek diet for 1000’s of years; ever since the Bronze age during the Mycenaean period. The word “calamari” actually comes from Italian, while the root of the word traces back to ancient Greek (kalamos, meaning reed or pen). Because squid is abundant in the Mediterranean Sea, eating squid is a long-standing tradition across many coastal cultures, including Greece, Italy, Spain, and Turkey.  Ancient cooks prepared squid by roasting or boiling it, seasoning the meat with local olive oil, red wine vinegar, oregano, and cumin. In the 4th century BC, the Sicilian-Greek poet Archestratus wrote about squid and octopus as fine delicacies worthy of celebration. In Greece, calamari is rarely eaten on its own. It is served with a variety of other dishes, in the meze style. Eating calamari among friends is considered to be a sign of good hospitality. Sharing a plate of fried or grilled squid remains a cultural gesture of community, celebration, and connection to the Mediterranean sea.

Greek Calamari

The only real difference between Greek styled calamari and “regular” fried calamari is the addition of a little dried oregano in the flour mixture. This recipe is super easy-peasy and delicious.

As I was doing my research for this recipe, I discovered a little trick that I never knew before. Soak the calamari rings in milk or buttermilk for about 30 minutes or so before coating it and frying it. It will take some of the “fishiness” out and will help to keep the calamari tender. Though, if you do not over cook them, them will be tender anyway. Mine came out very tender.

1 1/2-2 lbs calamari rings

1/2 cup flour

salt & pepper to taste

1 tsp dried oregano

Mix everything together well and add the calamari. Toss well and thoroughly coat the calamari rings.

Then fry in hot oil. You can either pan fry them, like the traditional Greek way, or if you have a deep fryer, you can deep fry them for a couple of minutes. I deep fried them in my fryer for about 3 minutes per batch. I cooked them in small batches.

I made a lemon aioli to dip the calamari in too.

Simple Lemon Aioli

1/2 cup mayonnaise

1-2 tsp garlic

1 tsp capers

1 TBSP lemon juice

1-2 tsp lemon olive oil, optional

1-2 tsp lemon vinegar, optional

Mix everything together well and serve.

When it all came together, it was so Greek to me. 🙂

Life is short. Make the most out of everyday. Live life to the fullest and enjoy the ride. Have a great day and make everyday great. ‘Til next time.

The other day in my jewelry class, somehow we got on the subject of sourdough bread. I mentioned I have a sourdough starter in my refrigerator, and one of my instructors immediately asked if I knew how to make sourdough bread. Then a request for fresh sourdough bread came. Of course I had to oblige.

I have quite a few cookbooks for bread alone, so as you can imagine I have a lot of different recipes. I am doing my best to make as many of all my different recipes, from as many of my cookbooks as possible. The recipe I chose for this bread was for soft sourdough baguettes.

Soft Sourdough Baguettes

2 1/4 tsp dry active yeast

1 3/4 cups lukewarm water

1/4 cup sourdough starter

2 TBSP olive or canola oil + more to oil the bowl

2 TBSP sugar

2 tsp salt

4 1/2 cups flour, or more as needed

Cornstartch Wash

1/2 cup water

1 1/2 tsp cornstarch

2 TBSP melted butter

Dissolve the yeast in the water then add the starter, sugar, oil, salt and 3 cups of flour. Mix together thoroughly and add more flour as needed to make a soft dough.

Turn the dough onto a lightly floured surface and knead for about 30 times, or until you get a round dough ball. Lightly oil a large bowl and place the dough in the bowl and cover. Let rise in a warm place for 1 1/2 hours, or until it doubles in size.

Preheat the oven to 400*F or 205*C. Punch the dough down and cut it into 1/2. Form each 1/2 into a 12×18 rectangle and roll into a log, from the long side. Pinch each end to seal. Place seal side down onto a lightly greased baking sheet. Cover and let rise again for 30 minutes, or until it doubles again.

Make the cornstarch wash by mixing the water and the cornstarch together and cook until it begins to thicken.

Cut 4 slashes into the top of each loaf and brush with the cornstarch wash.

Bake for about 15-20 minutes, then brush with the cornstarch wash once again and continue to bake for an additional 10-15 minutes or until the bread is golden brown. Brush with the melted butter immediately after removing from the oven, then allow to cool before slicing. DELICIOUS!!!!!

I took the bread to my next class, along with some soft butter, and it received rave review and disappeared quickly. 🙂

Bread is the food of life, and I personally could easily live on bread and butter alone. 🙂 Life is short. Make the most out of everyday and live life to the fullest. Enjoy the ride, and ALL the breads you can. Have a great day and make everyday great. ‘Til next time.

The combination of sausage and shrimp cooked together in a Portuguese meal is a long standing tradition that has been used since the Medieval times. The Portuguese sausages, known as either enchidos, or chourico, or linguica, began as a way to preserve meats by using salt, garlic and smoke before refrigeration existed. Unlike fresh sausages (like Italian sausage) or Spanish chorizo (which is often dry-cured and harder), Portuguese sausages are typically smoked in smokehouses, giving them a rich, distinctively smoky flavor and a fully cooked state ready for slicing, frying, or flaming tableside (chouriço assado). The Portuguese Jews used chicken and bread in their “sausages” instead of pork. They hung these pork-free sausages in their smokehouses to trick authorities during the Inquisition into thinking they ate pork. Alheira is one type of these “fake” sausages and uses poultry or game mixed with bread for texture. Farinheira is another type that uses a base of flour, spices, and pork fat. Seafood of all kinds is also iconic in Portuguese cooking, since most of the country is on the coast. By the 12th century, Lisbon’s food culture combined Christian ingredients like pork and shellfish with Moorish and Mediterranean flavors, making the foods of Portugal what they are today, and loved by all.

I LOVE Portugal and everything Portuguese. And the food is AMAZING. Ever since our trip to Portugal in March, I have been making Portuguese meals here at home too. This time I made some Portuguese sausage & shrimp, though I have been making versions of this with either shrimp or scallops for a long time, never knowing they were Portuguese in origin. 🙂

Portuguese Sausage & Shrimp

This time I used kielbasa, which is more like Portuguese chourico, because that is what I had on hand at the time. This dish, like so many other Portuguese dishes brings the earth to the sea.

1 lb large shrimp, peeled, deveined and tails removed

1/3-1/2 lb sausage, sliced

1 red onion, sliced very thin

1 TBSP garlic

1 tsp red pepper flakes

salt & pepper to taste

2-3 tomatoes, diced

2 cups dry white wine

1 TBSP mixed fresh herbs like thyme and oregano

1 cup sliced mushrooms

1/3 cup sliced olives

olive oil

cooked pasta

Get a large skillet very hot then add the shrimp sausage. Cook until mostly cooked.

Add the onions, garlic, mushrooms and red pepper flakes and seasonings. Continue to cook for about 3 minutes, stirring frequently.

Add the wine, tomatoes, herbs and olives. Bring to a boil, then reduce the heat to a simmer and continue to cook, for about 10 minutes, stirring occasionally.

Serve over cooked pasta of your choice, with some warmed bread and wine of your choice on the side. !Deliciosa! This is definitely a dish of the people, bringing the earth to the sea.

Life is short. Make the most out of everyday and live life to the fullest. Enjoy the ride. Have a great day and make everyday great. ‘Til next time.