A Jeanne in the Kitchen

Yesterday was a beautiful, bright, sunny day. I was actually in shorts, in February, in Colorado. What??????? I decided to take a nice long walk in the open space behind our house. At first, things were very quiet, but then the wild life and critters started coming out to play. My American Kestrels came out too. I just love them. I saw a couple of them in different locations.

There is so much to see if only we allow ourselves to see what’s out there, right in front of us.

I am working my way through my birthday menu. I’ve given you the olives, Olives and Oranges and one of the main dishes, the steak and olive empanadas Happy Birthday To Me – Part 2- Steak and Olive Empanadas. Today, I am bringing you my Peri Peri chicken. This was another HUGE hit that received rave reviews.

Peri Peri chicken is another very old traditional dish, with roots dating back to the 15th or 16th century. Peri-peri chicken originated from a fusion of cultures in Southern Africa (specifically Mozambique) when Portuguese settlers combined African bird’s-eye chilies with European ingredients like garlic, vinegar, and oil. The name, Peri Peri chicken is from the Swahili, meaning pepper pepper and defines this grilled tangy dish perfectly. In Portugal, the dish is known as Frango Assado or Frango Piri-Piri, becoming a staple after settlers returned from Africa following decolonization. Peri-peri is considered a symbol of the Afro-Portuguese cultural blend, representing a history of colonization and exchange. You may be asking why am I featuring Portuguese dishes at a Spanish tapas dinner, but there are many similarities and crossovers between Spain and Portugal, their cultures and their foods. And both have a shared ancestry with the Moors of Africa as well, which again is reflected in lot of their foods. Plus, as an added bonus, we are off to Portugal next month too, so I am getting us ready for our upcoming trip as well. 🙂

Traditional Peri Peri peppers. NO, I didn’t use these. I used jalapenos instead, which are much more readily available here. 🙂

Peri Peri Chicken

I made my sauce ahead of time because I used some of the sauce as part of the marinade for my chicken too.

3 jalapenos, seeded

1 cup cilantro

3-4 green onions

5-7 garlic cloves, sliced thin

1/2 cup mayonnaise

1/4 cup yogurt or creamy avocado dressing, which I used instead

1 TBSP lime juice

salt & pepper to taste

2 TBSP olive oil

Put everything into the food processor and blend until smooth and creamy. Refrigerate until ready to use. Heat before serving.

I thought I had yogurt, and I was already getting everything prepared, but of course, I did not. I did have some creamy avocado dressing, which I used instead, and I think I will continue to use from here on out because it got such rave reviews.

I used a little of this sauce, then added more things to it for the chicken marinade.

Peri Peri Chicken Marinade

1 cup prepared Peri Peri sauce

5 cloves garlic, 1/3 cup soy sauce

2 TBSP lime juice

1 TBSP olive oil

2 tsp cumin

1 tsp paprika

1/2 tsp dried oregano or 1 TBSP fresh oregano

Mix together well. Generously coat the chicken with the marinade, cover and refrigerate for at least 2-3 hours before cooking. Grill the chicken until it is completely cooked, serve and enjoy.

I served my Peri Peri chicken as part of my large, extensive tapas menu, but traditionally it is served with rice, French fries and salad. Because we had such a variety of foods, and everyone wanted to try everything, I cut the chicken into strips.

I have lots more delicious recipes to share. They will be coming your way soon. 🙂 Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

Every now then I help other writers out by featuring their articles. We all need to start somewhere, and we all need “a little help from our friends“, to quote The Beatles. Today, I am featuring an article from Jessica Brody, called 7 Habits to Drop Now for a Happier, Healthier Home Life.

Here is Jessica’s article:

7 Habits to Drop Now for a Happier, healthier Home Life – Jessica Brody

For busy home cooks balancing work, errands, and getting dinner on the table, personal life improvement can feel hard when energy runs out before the day does. The real drag often isn’t a lack of effort, it’s self-sabotaging habits that blend into the routine, like a negative mindset that colors everything, unhealthy routines that leave bodies and brains running on fumes, and personal growth challenges that keep the same frustrations on repeat. These patterns can make even good meals and good intentions feel flat. Spotting what’s quietly pulling satisfaction down is the first step toward a happier, healthier home life.

Understanding Why Negative Habits Stick

A quick note before you change anything. Negativity is not just a “bad mood.” It trains your brain to scan for problems, then turns that stress into automatic reactions. Over time, those reactions become habits you do without thinking, even when they hurt your relationships.

Cognitive distortions add fuel to the fire. The term emotional reasoning describes when feelings start acting like facts, so “I feel overwhelmed” becomes “I can’t handle life.” The good news is habits are learnable and changeable, and habit formation interventions significantly increased PA habit in research, showing small systems can reshape behavior. Picture a weeknight dinner when you’re tired. One burnt pan can trigger “I always mess up,” and you grab takeout again. Swap the story, not just the recipe, and cooking becomes doable and even fun

Small Kitchen Rituals That Stick All Week

These tiny routines make it easier to drop the habits that drain home life, especially negative self-talk, comparison, and skipping self-care. For home cooks, they turn “I can’t” moments into flexible, flavorful next steps you can repeat until they feel automatic.

Three-Sentence Reset Talk

• What it is: Name one win, then choose one small next step.
• How often: Daily, before cooking.
• Why it helps: It interrupts spirals and keeps dinner decisions practical.

Five-Minute Emotional Check-In

• What it is: Do daily habits to monitor stress before you pick a recipe.
• How often: Daily.
• Why it helps: You notice overload early, before you snap or shut down.

One Veggie Upgrade

• What it is: Add one extra plant to any familiar meal.
• How often: 3 times weekly.
• Why it helps: It improves diet habits without ditching comfort foods.

Comparison-Free Inspiration List

• What it is: Save five “looks doable” meals, not perfect ones.
• How often: Weekly.
• Why it helps: It reduces scrolling envy and boosts follow-through.

Kindness Script for Kitchen Mistakes

• What it is: Practice treating oneself with kindness when food flops.
• How often: Whenever something goes wrong.
• Why it helps: You recover faster and cook again sooner.

Pick one habit, try it for seven days, then tweak it for your household.

Quick Answers for Feeling Less Stuck at Home

Q: What are the most common habits that silently hold people back from enjoying a fulfilling personal life?

A: The biggest culprits are autopilot choices: procrastinating rest, defaulting to resentment, constant self-criticism, and saying yes when you need boundaries. Another sneaky one is waiting for the “right” week to start, which keeps you stuck. Pick one habit to drop and replace it with a tiny kitchen-friendly cue, like prepping tomorrow’s breakfast before you clean up.

Q: How can I stop feeling overwhelmed by daily responsibilities to improve my well-being?

A: Shrink the decision load by choosing one “good enough” dinner template you can repeat, then rotate flavors. Do a two-minute brain dump, circle the one task that helps tonight, and let the rest wait. When you feel overloaded, aim for progress, not a full reset.

Q: Why do people often compare themselves to others, and how can I break free from this behavior?

A: Comparison is your brain trying to find a shortcut for what “good” looks like, but it often turns into shame and quitting. Limit your inputs by following cooks who show realistic weeknight food and unfollow accounts that spike stress. Then track your own wins, like three home meals this week, instead of someone else’s highlight reel.

Q: What practical steps can I take to prioritize self-care and avoid burnout in my everyday routine?

A: Treat self-care like a non-negotiable ingredient: schedule a 10-minute buffer before cooking and a real sit-down meal when possible. Use a tiny routine you can keep on rough days, like chopping one vegetable or making a simple soup. If you slip, restart at the next meal, not next Monday

Q: If I’m feeling stuck and uncertain about my future, how can I explore new opportunities for growth and change?

A: Start by naming what you want more of, such as time, stability, creativity, then test one small experiment for two weeks. A journal list of “energizing tasks” versus “draining tasks” can point you toward a skill to build, including flexible learning if that fits, and you can take a look at online business degree options. Remember that you are not alone since many people are exploring new employment opportunities when life feels out of sync.

Drop One Habit This Week for a Calmer Home Rhythm

When home life feels sticky, meals, chores, and motivation piling up, it’s easy to assume you need a total reset to feel better. The steadier path is the mindset this guide has leaned on: notice what’s draining you, choose simpler defaults, and build small routines that are easy to repeat. Over time, those positive lifestyle changes bring the long-term benefits of habit change: more energy for cooking and connection, less background stress, and real personal empowerment. Small habit drops can create breathing room at home. Pick one habit to drop this week and replace it with a tiny, doable routine. That’s how sustainable well-being practices turn into resilience you can rely on.

We all know life can get very hectic at times. I hope these helpful hints can help ease some of the daily stressors in life. Don’t bite off more than you can chew. Have a great day and live life one day at a time.

Where do I begin? I prepared quite a feast for my birthday. There was so much food. I would much rather have too much than not enough. 🙂 I am going to start with the steak empanadas. I made these ahead of time then deep fried them when we were ready to eat, so they were fresh and hot for everyone to enjoy.

We love empanadas and I cook them quite frequently. You can fill them with anything you like, from sweet to savory, and believe me, I do too. This time I filled them with steak and olives. Spanish food from Spain, is very heavily meat oriented. There is always lots and lots of meats served with any Spanish meal. I served them with a smoky salsa rojo or red sauce.

Empanadas are found in every part of the Latin world, as well as the Philippines. They originated in both Medieval Spain and Portugal and were more than likely influenced by the meat pies introduced by the Moors, with roots as a portable, baked dish. The word empanada means to wrap in bread. The earliest forms appeared in Galicia, Spain, where they were large, pie-like dishes meant to be sliced for travelers. Depending on where you are eating them, they are either baked or fried. I have had and enjoyed them both ways, but I prefer them fried over baked.

Steak and Olive Empanadas with Salsa Rojo

They key to great empanadas is to have a very light and flaky dough. The best way to ensure a light and flaky dough is to start with cold butter that is cubed when making the dough, then rolling it out very thin before filling them and shaping them.

There are many different dough recipes, but I stick with my tried and true go-to dough. You have seen this recipe many, many times for many dishes.

The Dough

I doubled the recipe for this one.

1 1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

Pulse the flour, salt and butter together in a food processor until it resembles coarse sand. Add the egg and cream then mix until it forms into a dough ball. Wrap in plastic wrap and refrigerate for at least 30 minutes before using.

Steak and Olive Filling

2-3 lbs steak, cut into small cubes

1 red bell pepper, diced fine

4-5 garlic cloves, sliced very thin

1 cup olives, sliced and/or olive tapenade – I used both

1 onion, diced fine

1/2-2/3 cup toasted pine nuts

1 cup cooked rice

salt & pepper to taste

1 tsp red pepper flakes, or to taste

olive oil

Cook the meat, onions, garlic, peppers and seasonings together until the meat is completely cooked. Mix in the rice and olives.

Let the dough rest at room temperature before rolling out and shaping. I used a round cookie cutter for these. Let the dough rest again for a few minutes, then roll out nice and thin again.

Add a heaping TBSP of filling to the center of each thin round then fold over in half. Crimp the edges firmly to seal. You can make these a couple of days in advance at this point, like I did, and just cover and refrigerate until ready to cook.

You can bake or fry these. If baking, preheat the oven to 350* F or 180* C, brush with an egg wash and bake until golden brown. If frying, heat the oil to the same temperature, and fry for about 5 minutes. We have a small deep fryer that completely covers them. Do NOT over crowd the fryer and cook in batches. You can also fry them in oil in a deep skillet or pan.

Larry was frying them up, small batches at a time.

Smoky Salsa Rojo

There are many, many variations. For this particular version, I roasted my vegetables first.

3 TBSP olive oil

1 onion, cut in quarters

1 TBSP minced garlic

4-5 tomatoes, roasted – I used both Campari and heirloom tomatoes

1-2 roasted bell peppers

3 chipotle chilies, with sauce

salt & pepper to taste – I used my chipotle and bacon infused salt

1-2 tsp cumin

3-4 sprigs fresh thyme

2-3 sprigs fresh oregano

Roast the vegetables first, until nice and caramelized. I used my indoor grill that I placed over the burners of my my stove.

Once the vegetables are roasted to your liking, rinse and cut into large chunks, then place in the food processor.

Process until it is smooth and creamy.

Serve warm. I made my salsa rojo ahead of time as well, then heated it up when I was ready to serve it.

I used some of this same salsa rojo for my patatas bravas too, but more on those later. 🙂

Have a great day and make everyday great. Life is what you make it it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

Thank you all for the fun birthday wishes. I had a great birthday and a deliciously fun party.

My party was a Spanish tapas party. Everything from the food to the wine was authentically Spanish. Tapas means small plates. I prepared a ton of food, and some of my guests brought things too. Everyone was very happily satisfied at the end of the evening, just as it should be. The really ironic thing though, is I actually barely ate. TRUE! It usually is too when I host a party, for different reasons, but more so than not, I get into restaurant/catering mode and I get busy making sure everyone else is happy and fed, and taking care of them, and I just forget to eat myself. I fixed myself a plate, but only took a few bites, then got busy again. Oh well. It happens. I can definitely afford to miss a few meals. 🙂

I like lots of color, so I set my table in a very colorful way. As you can see, I mix and match all the time too.

Most of the guests and the main tapas. The menu was:

• Roasted pepper salad with an herbed vinaigrette
• Mixed olives with hints of orange Olives and Oranges
• Steak empanadas with salsa roja
• Chicken peri peri (or sometimes piri piri)
• Garlic Shrimp
• Patatas bravas or spicy potatoes

These are just the dishes I made. We also had some eggplant roll-ups (Lauren), fig jam crositini (Laura), spinach balls (Les) and albondigas in a spicy marinara sauce (Janet).

Then of course, we had to have postres or desserts too, again, made by me.

• Smoky almond brittle Smoky Spanish Almond Brittle
• Pistachio and honey tart
• Fruit & Spanish cheese platter
• cookies
• various chocolates and sweet nibblies

This is just the over view of course. You know I will share all the details to everything I made. That’s just what I do. But sometimes, a little anticipation is a good thing too. 🙂

There were “prezzies” too. Even though I don’t need anything, we all like to unwrap presents. You already saw my beautiful big drawing of Juneau that Julia drew for me. An Early Birthday Present

My niece sent me a box of goodies a little early too. She knows I am always doing something creative with my hands, so got my an embroidery kit, as well as a bracelet and some bird magnets, since everyone knows I love my birds and animals in general.

I also got a lot of beautiful flowers, wine, an engraving kit and silver chains, both of which will be perfect for my jewelry class, a beautiful hand painted ornament and a new tapas cookbook. Ironically, I made quite a few dishes that were listed in the cookbook, though I had no idea I would be getting that. I made traditional tapas, which are in many different cook books, including this one. 🙂

It was a very fun, happy birthday indeed. Thank you all. I feel so special and so blessed. 🙂

Have a great day and make everyday great. Life is what you make it so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

I have been busy cooking and will be in the kitchen again in just a bit. I also have to clean the house before our gran fiesta tonight. We are hosting for 20 people tonight.

One of the dishes for the big event is olives with orange zest and orange olive oil and orange vinegar. It is a tapas party, and you can’t have a Spanish or tapas party without olives. 🙂

Orange Flavored Olives

This is super easy to make and tastes great. I love to mix and match my olives any way, so this is right up my alley. 🙂

2 cups mixed pitted olives

1 TBSP orange zest or orange peel

4-5 garlic cloves, sliced very thin

1/4-1/2 tsp red pepper flakes, or to taste

2-3 TBSP olive oil

1 TBSP orange olive oil, optional

1-2 TBSP orange vinegar or red wine vinegar

1-2 tsp fennel seeds, crushed

1- TBSP Peruvian peppers or red bell epppers, diced fine

2 sprigs fresh rosemary, chopped fine

2-3 sprigs fresh thyme, chopped

Mix everything together well, wrap in plastic wrap and store in the refrigerator until ready to eat. Pretty simple and easy-peasy, but or so good. 🙂

This is just the beginning. I have lots more delicious goodies coming your way. I just have to go make them first. 🙂

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

My birthday party, or my gran fiesta, is tomorrow, on my actual birthday for a change too. Today I will be busy cleaning and getting everything that I can prepped ahead and done today. I made my main dessert already. I just need to “prettify” it a bit, which I will do later. As you know, I already made my Smoky Spanish almond brittle too Smoky Spanish Almond Brittle. I just made my dough for my empanadas, and I will make those up in just a bit, so they will be fresh and ready to fry up tomorrow. I am also going to make my salsas today as well. Needless to say, I have a busy day ahead of me. Of course I will share all the details with you. You just have to wait a little longer. Patience my friends, patience. 🙂

So since I will be so busy today, I am just going to share a little blurb that was just presented by Influential Women. Enjoy. 🙂

As a women in a man’s industry, I had to work twice as hard to be half as good. But I did it, and I earned the respect of all the male chefs I worked with in the process too. Anything worth while requires work, determination, grit and time. But never give up. If you really want something, you will find a way to make it happen. Just hang in there. 🙂

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

We live in an area that has seven small lakes or ponds. There are four larger ones and three smaller ones, and we live in between the first and second lake. Each lake has it’s own personality, and they are all different. Some are full of life while others are quiet, and they shift all the time. Yesterday, the fourth lake was the crowded lake. There was a lot going on there. It was filled with tons of Canadian geese, Cacklings, Mallards, Hooded Mergansers, Ringnecks, Northern Shovelers, Barrow’s Goldeneyes and one Pie-billed Grebe.

Barrow’s Goldeneyes

Northern Shovelers

Ringnecks

Mallards

Hooded Mergansers

And a Pie-billed Grebe

It was a busy day indeed out on the fourth lake. I love seeing our lakes so full of all the varied wildlife our area has to offer. 🙂

When Larry and I visited Bella La Crema Bella La Crema, one of the butters we really liked a lot was the Morello Rum Melody Butter, but we forgot to select that when we made our purchases. Oh Darn! That just meant I had to back again. 🙂 🙂 🙂 Not only did I pick up the Morello Rum Melody butter, but I also came home with a couple more delectable butters too. This means more butter creations from me to you coming your way soon. 🙂

The Morello Rum Melody butter is flavored with rum, cinnamon, nutmeg, lemon zest, sugar and molasses. It’s like a hot buttered rum in a tin. (But a hot buttered rum, using this butter would also be perfect for a cold, blustery day too. Just a thought. 🙂 ) I highlighted and enhanced those flavors with my pork chops, both in the marinade and in the sauce too. My sauce also included apples, red bell peppers and onions.

Marinating the pork chops was the first step. I coated the pork chops with cinnamon, nutmeg, lemon zest, rum and a little lavender vinegar for about four hours before searing and cooking them. This would work for chicken too.

When I was ready to cook everything, I seared the pork chops first, to give them a nice crust, then covered them with foil and added some sauce and a little water to the pan to continue cooking them until they were done, with the internal temperature at 145* F or 63*C. Sear the pork chops for about 3-4 minutes per side or until a nice crust is formed to coat the chops completely. You might think they were burnt, but trust me, they were not. They came out just perfect, and very moist and tender. 🙂

Rum Cream Sauce

Apples and onions are perfect companions for pork, so I sliced them thinly, along with some red pepper strips, and added a dash of lemon juice to the apples, a little more cinnamon, nutmeg, lemon zest, salt & fresh ground black pepper.

After searing the pork in butter and olive oil, cook the apple mixture in the same pan, and add about 1/2 cup of spiced rum too, for more flavor and to deglaze the pan. I got some great flambe action going on this dish.

I CANNOT stress this enough, when flambeing something, be VERY, VERY careful and cautious. The flames die down after about a minute, but they are very intense while burning.

After the flames die down, cook the apple mixture for an additional 5 or so minutes before adding about 1/2-3/4 cup of heavy whipping cream. Bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 5-10 minutes, stirring frequently. You want the liquid to reduce by about half before adding the butter to finish the sauce.

Add the Morello Rum melody butter right at the finish and then incorporate it thoroughly into the sauce. Serve immediately, while hot. Finishing cream sauces with butter is a French culinary term called monter au beurre (“mounting with butter”), is the secret to achieving a glossy, velvety, and rich sauce. It involves whisking cold, cubed butter into a hot, reduced cream sauce just before serving to emulsify it, adding a luxurious sheen and body. No cream sauce is complete without adding butter for the finish. 🙂

Generously top the pork with the rum cream sauce, along with the apples, onions and peppers and enjoy. OMG!!!!! It was decadently rich and delicious. And don’t worry, I made sure to remove ALL the calories too. 🙂 I made the whole meal decadently creamy and rich, and served scalloped potatoes and steamed green beans and warmed bread, with a glass or two of a cool, crisp white wine. The acidity in white wines helps cut the fat from rich and creamy sauces. I mean if you are going to splurge, you might as well go all in, right?! C’est si bon! Delicieux!

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

Our squirrels have been actively gathering their nuts lately. As usual, squirrels are every where, but I have been seeing a lot of them in our trees lately. Did someone plant squirrel trees? 🙂

I even catch them on the ground before they can make it up the trees too, though they get up into the trees very quickly. 🙂