A Jeanne in the Kitchen

I invited my best kitchen helper and friend over to play with me again, “The Queen” or in this case, la Reina, of leftovers. This time we made our leftovers into something you would find in a Spanish kitchen.

We had just a little bit of our Costco rotisserie chicken left, and just enough rice for the two of us. Larry wanted to use those up for dinner. Cool beans! No problem. I just wanted to come up with something new and delicious. I looked through my library of cookbooks, but nothing was jumping out at me. So I just did what I always do, and made something up as I was going along. I came up with Spanish chicken with peppers and onions or pollo con pimentos morrones d’Espana.

It’s amazing what little bits of this and that can create. You just have to use your imagination and see what happens. 🙂

Spanish Chicken with Peppers & Onions

This dish was created by basically just rummaging through my refrigerator and using up my little bits of this and that needing to be used up. But it came out so delicious. If I didn’t tell you its origins were from leftovers, I bet you’d never know. 🙂

1 large chicken breast, cooked

1/2 red bell pepper, sliced into thin strips

1/2 green bell pepper, sliced into thin strips

4-5 garlic cloves, sliced very thin

1/2 onion, sliced very thin

1/3 cup mixed olives, sliced

1 TBSP Peruvian peppers

1 TBSP capers

1/2 tsp red pepper flakes or to taste

salt & pepper to taste

2 tomatoes, diced

1-2 tsp paprika

1-2 tsp each dried oregano, thyme and sage

1/2 cup brandy

1/2 cup dry red wine

1 cup chicken broth

olive oil

Combine the peppers, garlic, onions and seasonings together. Get a large skillet very hot, then add the olive oil and the pepper and garlic combination. Cook until the onions and peppers are softened, about 5 minutes.

Carefully add the brandy and flambe for about 1 minute, or until the flames die down. I got a good flambe going here, but it died down before I could get a good picture of the flames. But you’ve all seen them before. 🙂

When the flames die down, add the chicken broth, wine and about half of the tomatoes. I used a combination of red and yellow heirloom tomatoes and Campari tomatoes. I added the red tomatoes at this time.

Bring to a boil, then reduce to a simmer. Add the olives, Peruvian peppers, capers and the rest of the tomatoes and the cooked chicken. This is when I added my yellow tomatoes. If you are cooking your own chicken, completely sear it first on all sides before adding. The cooking time will be longer if you are cooking your own chicken, to make sure the chicken is completely cooked. Cook until the chicken is completely cooked and the liquid has mostly evaporated.

When everything is cooked completely, serve it over a bed of rice, with some sauce on top of the rice, then the chicken and finished with a bit more sauce on top. Almost all Spanish meals are served with warm bread too, and I served it with an olive oil dip on the side. !Delicioso! Esta mui rica! And wine is a must with any Spanish meal, so of course I added a nice Spanish white wine to complete the meal.

Leftovers can be just as good as first overs, and no one has to know they are leftovers. Just be creative and let your imagination run wild. 🙂

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

If you are a romantic at heart, and wish to celebrate Valentine’s Day with your sweetheart, a new book is coming out just for that occasion. It was written by Mia Winherrt. Mia reached out to me and asked if I would put the word out for her 1st book. It’s called “Does Love Die With You?”

Read the free sample as well as get a full copy at  

https://www.amazon.com/dp/B0F5CZXYJ8 .

Or you may open your country’s Amazon app (for paperback) or Amazon website (for paperback as well as eBook) & search “Does Love Die With You?” or “Mia Winhertt” and you’ll be good to go!

It is also available on Kindle Unlimited for free.  

It is her first book, so each sale, rating and review (on Amazon) is highly appreciated.

You can also rate & review it on Goodreads (it is a free website which people refer to for information about books).

Last week winter came and it came with a vengeance. We had temperatures in the single digits and in the negatives with the wind chill factor. But this week, we’ve had beautiful crystal blue skies and much warmer temperatures. In fact, it was so nice we decided to take a beautiful scenic drive and have a picnic. We drove down to the Garden of the Gods, about 1 1/2 hours south of us.

Garden of the Gods is a beautiful “garden” of natural red rock formations that are between 300-320 million years old. It a magical, spiritual place, and is one of my favorite places to go, and better yet, it is in our own backyard, so to speak. We picked up Mike & Lauren and off we went. We couldn’t have asked for a more beautiful day. We hiked around, found the perfect picnic spot, then hiked around some more.

This is where we stopped for lunch. This rock looks like a perched eagle.

Garden of the Gods is a very popular tourist destination, averaging about 6 million visitors annually. And it was a beautiful, perfect day. So unfortunately, it is difficult to capture the rocks without people around, try though I may.

We even saw quite a few White-tailed mule deer. I think we saw about a dozen total, but not all at once.

After leaving Garden of the Gods, while still in the area, we drove down to The Miramonte or Bishop’s Castle in Manitou Springs. Mike and Lauren and never seen it before. We did not take the tour this time.

As we were driving through Manitou Springs, we saw a lady walking an emu on a leash. Yes, an EMU. That’s not something you see everyday!!!!

Like I said, we couldn’t have asked for a more perfect day. The weather was fantastic, we had good food, and better yet, great friends to share the day with. Life is definitely good. 🙂

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

I don’t know about you, but I love learning new things, even if they are fun, trivial facts. They just kind of brighten my day, and make me chuckle. That being said, I am going to offer you some fun food facts today. Hopefully they are new to you and bring a smile to you as well.

1. Pistachios are drupes, not drips, but drupes. 🙂 They are in the same family as cherries, peaches and olives. Pistachios are a rich source of protein, fiber, vitamins and minerals, which can help people with weight management, protect against diabetes and hypertension and improve digestion. The omega-3 fatty acids present in pistachios can help lower your blood pressure and may also reduce your risk of heart disease.

2. Caesar salad was actually invented in Tijuana, Mexico back in 1927. Hotel Caesar owner Caesar Cardini wanted to make dinner for friends, but didn’t have much at hand. Lettuce was tossed into a bowl with a dressing made from whatever he had on hand and salad history was made. This is new to me. I had always heard it was made and named after the old famous actor Caesar Romero.

3. In Spain and Mexico, avocados are called alligator pears due to their shape and bumpy, green skin, but in China and India they call them butter pears. Avocados must be picked when matured in order to ripen, which can take between 1-2 weeks.

4. You would think with names of states that both California rolls and Hawaiian pizza were American inventions. Nope. They were both created by our northern Canadian neighbors. California rolls were created by for the first time in Vancouver, British Columbia, by chef Hidekazu Tojo. As for the pizza, that was an experiment by Greek-Canadian Sam Panopoulos. According to Time Magazine, the name “Hawaiian” was given based on the brand of pineapple the chef was using at the time.

5. Bananas, pumpkins and lemons are berries, but raspberries are no. What???? Raspberries (along with strawberries and blackberries) are actually apart of the rose family. The way botanists categorise fruits means that “berries” are all developed from the ovary of a glower and have three layers – the skin, the flesh that we eat and the seeds. Sometimes you can eat the skin, sometimes you can’t. Sometimes you can eat the seeds, sometimes you can’t. I’m so confused now. What about you?

See all the fun things you can learn from “A Jeanne in the Kitchen”. I bet you didn’t know all of this before, but now you do. So if these ever come up in a game of trivial pursuit, you will have the answers. 🙂

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

It is the middle of winter, and here in Colorado that can mean a lot of things. One day we will have a ton of snow. The next day, most of it will be gone. Then you can have sunshine for a few days and all the snow melts, and then BAM! More snow all over again. That also means that sometimes we see a lot of critters out and about, and sometimes we don’t.

Right now, we have a lot of our Canadian Geese around our ponds. And they are busy flapping their wings. Flapping their wings, especially when in the water, has different meanings too. They could just be bathing and keeping themselves clean, or stretching out their muscles, or communicating with the other geese around, or it could be part of a mating ritual. They all have their own reasons for flapping their wings, but the other day, they were just flapping away.

Have a great day and make everyday great. Life is what you make it. Make it great. ‘Til next time.

We love pizza. I might actually like it more than Larry does. But lately, we have been very disappointed with the pizzas we have been getting from our local pizza places. I’ve made pizza myself plenty of times, and we always like it better. But since we have been so disappointed so many times with our local pizza places, I have decided to make my own from here on out. Homemade is always better anyway. 🙂

I have played around with many different versions of pizza dough. Last night I tried a new, easier dough that I think may be the new winner.

The Dough

Pizza is one of those dishes that is a purely subjective dish. You can add whatever toppings you like and make it your own. This time I added pesto sauce, chicken, bacon and mushrooms.

---

4-4 1/2 cups flour

2 1/4 tsp dry active yeast

1 1/2 tsp salt

2 TBSP olive oil

1 1/2 cups water

Place 4 cups of the flour and all the other dry ingredients into the food processor, process on a low speed, then slowly add the olive oil and water. Process for about 30-40 seconds, then stop and rest for 2 minutes. Process again for an additional 30 seconds or until the dough forms into a ball. The dough ball will be sticky. Turn the dough ball onto a lightly floured surface with the remaining flour and knead it together until it is soft and pliable. Oil a large bowl with olive oil, add the dough ball and cover. Let rise for 1 1/2 hours or until doubled in size.

While the dough is rising, cut and cook the bacon. Cook the bacon to almost crisp, since it will crisp up in the oven while baking. Add the mushrooms to the bacon, and cook in the bacon grease. My chicken was already cooked, since I was using my Costco rotisserie chicken. But if you are using raw chicken, definitely cook it completely before using it.

Preheat the oven to 500* F or 260*C.

Stretch out the dough to fill a large pizza round or pizza stone. Crimp the edges and make a decorative crust.

Add the sauce and completely cover the surface of the dough. Add a layer of mozzarella cheese (or your preference of cheese).

Add your toppings, then drizzle a bit more sauce on top, and cover with more cheese.

Bake for about 10-20 minutes, or until the dough is golden brown and the cheese on top is completely melted. A helpful little tip, especially if you like a crispier crust, is to spray the oven with water 3x within the first 10 minutes of baking to produce steam and allow for a better crust.

When the pizza is completely cooked, remove it from the oven and let it set for a few minutes before cutting. Enjoy !Mangia!

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

Influential Women just sent me a little video, or vimeo as they call it, snippet they made. It was designed to help all of you get to know me a bit better. It’s only a minute long, but if you are interested in learning a little bit more about Jeanne from “A Jeanne in the Kitchen”, here is your chance. 🙂

Becoming a chef was a calling, not a career path. It was just something I had to do, even when at the time I started there were not many women in the industry. I did not choose it, it chose me.

Please feel free to share it with anyone who wants to learn how to cook, or how to cook better. 🙂

Cooking en papillote, or cooking something wrapped in either parchment paper or foil, is an old French way of cooking meats, fish and vegetables. Italians refer to this cooking method as al cartoccio. This current cooking technique has been around since the 17th century, though this method has really been around much longer and evolved from ancient nomadic practices of cooking food wrapped in leaves or clay, refined over time to produce a moist, aromatic dish with easy cleanup and impressive, tableside presentation. It steams the insides of the pouch in their own juices.

When cooking foods en papillote, the food is placed on parchment paper, often with herbs, vegetables, and a fat like butter, then sealed by folding and crimping the edges. The packet puffs up in the oven as steam builds, cooking the ingredients quickly.

For a change of pace, I decided to go fancy and French, and I prepared my cod and vegetables en papillote. Even though I tend not to cook a lot of fancy foods, I certainly know how, and every now and then I still do, just to stay in practice. But really, this cooking technique only looks fancy. In reality, it’s really very easy. 🙂

Cod and Vegetables En Papillote

I used cod this time, but you can use any hearty, thicker fish. You can also vary the vegetables used. This time I used zucchini, carrots, tomatoes, garlic and shallots. You can serve this fish by itself, or over rice or pasta with a light sauce, like I did.

2 large cod filets, cut into pieces about 4-5 oz each

1 carrot, sliced

1 zucchini, sliced very thin

1 shallot, sliced very thin

4-5 garlic cloves, sliced very thin

1 tomato, diced

olive oil

1/4-1/3 cup dry white wine

salt & fresh ground black pepper to taste

butter – I used my new Monet’s Garden specialty butter Bella La Crema

2-3 TBSP chopped basil, divided

Preheat the oven to 450*F or 233*C.

Get a large piece or either aluminum foil or parchment paper and spray with cooking spray. Place it on a baking sheet.

Start with the fish pieces, then add the layers of vegetables, seasonings, butter and wine on top.

Add about 1/2 of the chopped basil before wrapping it up and baking. Crimp the edges tightly to keep all the liquids inside the pouch.

Bake for about 20 minutes or so. Before serving, open the pouch and release some of the steam.

You can serve it as it with your favorite side dishes, or you can can serve it over pasta or rice. I served mine over linguini with some of my leftover red curry cream sauce and then topped it with some fresh basil. To really make the meal French, I served warmed croissants on the side, topped with more of my Monet’s Garden butter from Bella La Crema, and a glass or two of a cool, crisp dry white wine on the side.

!C’est si bon! Delicieuse! The fish was so moist and tender and the delicate flavors all came together perfectly. We could really taste the deliciousness of the Monet’s Garden butter too. Those flavors really brought the fish to life.

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

Last night was another night for my jewelry class. In this class we learned how to solder our bezels to the backing and how to make the decorative edging that will go around the bezel. It is a process, and we are all still learning, but I think it is coming along nicely. I can’t wait to see the finished piece. Soon. I just have to keep telling myself that. Then, we will move on to the next piece, which will be a bracelet.

I am only two weeks into my first session, and I get more and more excited about it all the time. 🙂

We still had some of our pork wraps Spicy Pork Wraps leftover and that’s what Larry wanted for dinner. I couldn’t just serve those and nothing else though. I had to make it a complete meal. So ….. I added a few things. I mixed and matched and ended up making it a mixed Asian plate. The pork wraps are Hunan Chinese. Then I added some orange chicken, also Hunan Chinese, (I cheated on these and bought them at Costco though. Usually I make my own, but I had a lot going on and was pressed for time so I improvised). But I needed something else. I made some lemon rice, which can be either Chinese or Indian. I still needed a vegetable though. I made another Indian dish, some Indian Stir-fry broccoli. The meal was complete. I had proteins, starch and vegetables. We were all set.

Indian Stir-Fry Broccoli

Broccoli isn’t normally used in a lot of Indian dishes, but it is easily adaptable to the Indian spices and flavorings. Broccoli is used a lot in many other Asian dishes though. This dish is easy-peasy and made with everyday ingredients.

1/2 onion, diced

1 medium, head of broccoli cut into florets

1 jalapeno diced, fine

1/4 red bell pepper, diced

1 TBSP garlic

1 tsp cumin

1/4 tsp ground coriander

1/4 tsp cayenne pepper

salt to taste

water as needed

olive oil, butter or ghee

Get a large skillet very hot and add the oil or butter or ghee, then add the onions, peppers, garlic and spices and cook for about 5 minutes or until the onions are translucent.

Add the broccoli and stir constantly until the broccoli turns bright green.

Add a little water, cover and allow the dish to steam for a few minutes, until the broccoli is tender. When the broccoli is tender, the vegetables are done. Serve hot.

You don’t have to make your meal an Indian or Asian meal to enjoy your spiced broccoli this way. You can enjoy it with anything you like. It’s a delicious way to eat your vegetables and to get some more fiber into your diet. 🙂

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