Propagating Your Herbs From Clippings

Starting a new herb garden is an addition to adding flavor, spice and color to your garden, now that you have an established herb garden outdoors in the spring and summer you can start taking clippings from some herbs. Here are a list of 8 herbs you can propagate:

Basil
Thyme
Lavender
Rosemary
Spearmint
Sweet mint, any variety of mint
Cilantro
Oregano

Just think no more going to the store in the winter months for your fresh herbs, you can pick them right in your home now. You can keep them for many years, during summer you can place them back outside or keep them where they are in your home. I literally have 10 pots of basil, loads of mint, Rosemary, thyme and Lavender. I am so glad I looked into this I will not have to buy herbs for years if all goes well, I am so excited with all these herbs, just filling the house with all of these wonderful herb scents and saving so much money. I went to my local craft store and purchased pots and the bottoms, you can paint them to match your decor. I can't wait to place Rosemary and lavender in every room in my house, plus the great part about this, if you own chickens these herbs will prevent mosquitos in there coop, it's a win win situation all the way around. Enjoy!!!!

No need to go back to the garden center where you purchased your first plants. This step is called propagation.

What Is Propagation?

Propagation is creating new plants from a variety of sources: seeds, cuttings, bulbs, and other plant parts. There are 3 main methods of herb propagation: seeds, cutting and division. Today I am talking about cutting because that is the method I use. Most plants can all be started by all 3 methods. For herbs in this case the quickest way to get more plants is by stem cutting.


Where and How To Cut:
Start your cuttings when your plants are well established, mid summer-fall. On an herb stem there is a softwood and a hardwood part of a stem, the softwood is the new growth of the plant, the softwood is lighter in color and more flexible, and this softwood part you want to use, it will root out quicker which means (the roots grow quickly then the hardwood part of the stem).
Cut the stems at the node, (right under where the leaves join the stem). Cut at least 4-6 inches of stem and take off the leaves 2 inches from the bottom. This is where your new roots will emerge.

Place the stems into a mason jar or a glass on a windowsill and place room temperature water in the jar, making sure the bottom stems are covered. I place the water all the way up to where I cut the last few leaves of the plants, about 4 inches of water, just make sure all the stems are covered. Change the water every few days. You will see roots rather quickly about 2-3 weeks. When you see plenty of nice long roots you are ready to place into pots in your home. Basil and mint are very quick and root very easy.

What to do next:

Get yourself several pots and potting soil, after you notice all of your cuttings have plenty of roots, plant them and store them on a table, end table, somewhere in your home where you are going to have sun in the winter months.

Creamy Tortellini With Sun Dried Tomato,Spinach, And Mozzarella

This tortellini with sun dried tomatoes, spinach, mozzarella, and fresh basil are so delicious together and the creamy sauce is just perfect, so many great flavors and everyone loved it, no need to go to any fancy restaurants when you have this meal, my family said WOW..so I knew it was a huge hit.
Very easy to make in less then 30 minutes you will impress everyone with this. This is so fresh tasting and a light meal, the sauce is not thick and heavy, just perfect. I saw this and I knew we would all love it. This recipe would even be great for a crowd if you are making large trays of hot dishes. try it you will make it over and over again just like we do..

Ingredients:

• 1/2 heaping cup Julianne cut sun dried tomatoes in oil in a jar, If you cannot find the Julianne cut sun dried tomatoes then use what you can find and slice them
• 2 tablespoons olive oil from sun-dried tomatoes
• 5 garlic cloves, minced
• 6 ounces bag fresh baby spinach 
• 2 2/3 cups half and half
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1 cup mozzarella cheese, shredded
• 8 fresh basil leaves, chopped
• 4 cups tortellini, uncooked 
• 1/2 cup pasta water, optional: only use the pasta water if sauce looks a little dry, if you make earlier and have to reheat.  I added it in anyway
• Parmesan Cheese for topping 

Directions:

              

1. In a large skillet on medium heat add 2 Tablespoons of the sun-dried tomatoe oil and the sun dried tomatoes saute for about 1-2 minutes, then add garlic and saute for a minute or until fragrant. Add baby spinach and continue cooking and stirring on medium heat until spinach just starts to wilt. Add the half and half, salt, paprika and bring to boil, reduce heat to simmer and add the mozzarella cheese then stir until the mozzarella is melted and smooth, add 1/2 cup of pasta water then add chopped fresh basil.
2. Cook tortellini according to package instructions. Drain, rinse pasta, add a drizzle of olive oil salt and pepper to taste.
3. Add the cooked tortellini to the sauce, stir to coat and until warm. You can add more salt and pepper if needed at this point, 
4. Serve warm and top with Parmesan cheese. 

Recipe and photo source slightly adapted from:http://juliasalbum.com/2016/05/creamy-mozzarella-sun-dried-tomato-basil-spinach-tortellini/

Balsamic Chicken With Asparagus And Tomatoes

Tender chicken coated in a delicious balsamic dressing with fresh asparagus, carrots and grape tomatoes is the perfect meal that comes together in less about 20 minutes. What doesn't taste good with balsamic dressing the tenderloin part of the chicken is my favorite part it takes on the dressing and is so good, also I always look for thin asparagus, trim off the tough ends, tomatoes here in Jersey now are so juicy and the best. Perfect meal for a crowd of just a quick dinner, I found this recipe a long time ago, make it a few different ways, with green beans, sometimes with just balsamic dressing only, but the best is this recipe I found, give it a try you will love it..

Ingredients

• 1/2 cup Italian dressing
• 5 Tablespoons balsamic vinegar
• 3 Tablespoons honey
• 1/8 teaspoon crushed red pepper flakes, or more to taste 
• 3 pounds chicken breast tenderloins
• 2 1/2 Tablespoons olive oil
• Salt and freshly ground black pepper
• 1-2 pounds fresh asparagus, trim of the ends, cut into 2-inch pieces 
• 1 1/2 cups matchstick carrots
• 1 pint container grape tomatoes, halved

Directions

• 1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, then set aside.
• 2. In a large non stick skillet heat olive oil over medium-high heat. 
• 3. Season chicken with salt and pepper then place chicken spread out into skillet. Cook about 6 - 7 minutes turning once halfway through cooking, until chicken has gotten a nice golden color and cooked through. 
• 4. While your chicken is cooking chop asparagus and tomatoes, you can purchase the matchstick carrots in your food store, if you cannot find them buy a bag of carrots and cut them into matchstick pieces.
• 4.  After the chicken is done cooking add half the dressing mixture to skillet and coat chicken, then transfer chicken to a large plate, while leaving sauce in skillet. Add the asparagus and carrots to skillet, stirring frequently, until crisp but yet tender, about 4 minutes. Now transfer the veggies to plate with chicken. 
• 5. Add remaining dressing mixture to skillet and cook and stir until thickened, about 1-2 minutes. Return the chicken and veggies back into the skillet, add the tomatoes, stir to coat, and serve warm with rice on the side.
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• Recipe and photo source adapted from: http://www.cookingclassy.com/2015/02/one-pan-balsamic-chicken-veggies/adapted from BHG

Hamburger Pie Stuffed Potatoes

These potatoes are cooked perfectly then stuffed with the mixture of meat, sauce, onions and veggies topped with melted cheddar cheese. I love hamburger pie ( Shepard's Pie) we grew up eating this dish, but we had it in the layered casserole, I will post the recipe for that also, which is so easy and my all time favorite.
Can't go wrong with these it will please everyone, you have your meat, sauce, and veggies all packed into this potatoes. We have all once in our lives had a hamburger or Shepards pie.  Have some salad on the side and everyone will enjoy these. I saw this recipe and knew I would like it, but I made the changes as to how I make my casserole and just stuffed my mixture into these potatoes.

Ingredients:

4-6 baking potatoes

1 pound lean ground beef

1 medium onion, chopped 

2 cups homemade pasta sauce, or 1 jar sauce 

2 cups frozen mixed vegetables, thawed and drained, or you can use frozen corn 

1-2 cups shredded cheddar cheese 

Directions:

1. Clean and pierce the potatoes first then bake potatoes in a 400°F oven for about an hour or until cooked. ( If desired I place my potatoes into foil, pierce them and drizzle a little olive oil, salt and pepper and bake for about an hour) 
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3. While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned. Drain any fat left. Add meat with onions back to large skillet add the tomato sauce and veggies stir, until warm and until mixture thickens. 
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5. Cut a slit down the length of the potatoes.  Squeeze the sides of the potato to open it up more and place the potatoes in a 13x9 inch glass baking dish. 
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7. Spoon the filling into the potatoes and top with as much shredded cheesecake you desire.
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9. Place the dish under the broiler for 2 or 3 minutes, or back into the oven until cheese is melted and browned.

Cheese Steak Zucchini Boats

These healthy yet filled with tender roast beef, caramelized onions, peppers, and mushrooms. After roasting these zucchini boats you fill them with this mixture and top with melted provolone cheese.
Your gardens are now filled with zucchini like mine, perfect meal for your family, my husband loves meat and potatoes and I love veggies so now they meet and come together to make everyone happy. You can get your cheese nice and dark and place under the broiler for a few minutes to get that great depth of color.

Ingredients:

• 4 medium/large wide zucchini
• 4 Tablespoons olive oil, divided
• 1 large yellow onion, sliced 
• 10 button mushrooms, sliced 
• 1 large red bell pepper, Sliced, any color pepper you can use
• 1 pound sliced thin roast beef, from the deli, cut into pieces on the small side
• Salt and freshly ground black pepper
• 1-2 Tablespoon beef broth, or you can use water
• 2 cups shredded provolone cheese
• Fresh parsley if desired for garnish

Directions:

• 1. Preheat oven to 400 degrees. 
• 2. Using a spoon, scoop centers from zucchini to make boats leave 1/4-inch rim.  Brush both sides of zucchini with 1 Tablespoon of the olive oil and season lightly with salt and pepper. Place into 2 baking dishes. Bake in preheated oven 20 - 25 minutes until or until near tender.
• 3. While the zucchini is baking place a large skillet over medium-high heat. Add 3 Tablespoons olive and add the onion and saute for about 5 minutes, then add the mushrooms and saute about 5 minutes longer.  add bell pepper and garlic and saute until tender, about 3-4 minutes. Then add in roast beef, season with salt and pepper to taste then stir in the broth and cook until warmed, about 30 seconds.
• 4. Remove the roasted zucchini from the oven and fill with roast beef mixture. Sprinkle top with cheese. Return to oven and bake about 5-8 minutes longer, or until cheese has melted, after the cheese has melted you can place under broiler for 1-2 minutes to get a nice golden brown dark cheese. If desired garnish with parsley. 
• 5. You can pick them up with hands and eat or use a knife.

Recipe slightly adapted and photo source:http://www.cookingclassy.com/2015/07/philly-cheese-steak-zucchini-boats/

Brownie Marshmallow Crunch Frosted Bars

These layered yummy brownie bars are topped off with a creamy marshmallow fluffy frosting then a crunchy chocolate peanut butter to top these delicious bars. When I tell you this is top 10 of my favorite recipes, you have to make these. As you take your first bite you get a perfectly cooked brownie then a layer of creamy frosting and topped off with a gooey crunch.
I love looking and trying bar recipes, this recipe is so easy, your kids can help with this one, if you need a quick delicious recipe to bring for parties, home, or for any occasion this is perfect.
My sister found this recipe and made for my niece and nephews party and these were such a huge hit, I had to make more the next day for my family. And again gone. All I can say for this recipe is wow, Valerie you came up with a great recipe that I will keep forever.

Ingredients:

1 box Pillsbury brownie mix
2/3 cups vegetable or canola oil
1/4 cup water
2 eggs
1 container Pillsbury Vanilla Marshmallow fluffy frosting
2 cups semi sweet chocolate chips
1 cup peanut butter, smooth
1 Tablespoon butter, salted
1 1/2 cups Krispy Rice cereal



Directions:

1. Follow the brownie package directions and combine brownie mix with the oil, eggs and water, whisk and stir until combined.
2. Bake in a 13" x 9" pan follow the baking instructions on the box. Remove from oven and cool completely.

1. 3. Top brownie layer with the frosting by smoothing it out with a spatula or knife until completely covered.
2. 4. For the topping, in a saucepan combine the chocolate chips, peanut butter and butter. On low heat cook and stir until chocolate chips have completely melted and mixture is well combined. 
3. 5. Remove from the heat and immediately stir in crisp rice cereal. Then again immediately with a spoon or spatula place the mixture over the top of the frosting layer and spread gently over the entire pan. Chill until completely set.
4. 6. Allow to sit out for 10-15 minutes before slicing. Store at room temperature or refrigerator.
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15. Recipe and photo source from: http://www.fromvalerieskitchen.com/2016/01/brownie-marshmallow-crunch-bars/ Adapted from Taste of Home

Creamy Spinach Artichoke Chicken

• This chicken smothered in creamy and rich spinach artichoke sauce, made with garlic, cream cheese, Parmesan cheese, a hint of red pepper flakes and the spinach and artichokes just gives this dish bold flavor, texture and an amazing flavor.  This is a perfect quick and easy weeknight meal to put together, also I have some family over for dinner at times this would also make a great dinner for a crowd, just double, triple recipe and everyone can enjoy. Can it get any better. Who doesn't love chicken, and we all have can use another chicken recipe, and spinach and artichoke dip is another favorite of ours who doesn't love. Add the two together and you have an amazing dinner that everyone will love. The combination of garlic, spinach, artichokes, cream cheese, parm cheese, and sour cream work so well with this seared chicken. I look always for different ways to make chicken,well I saw this recipe and knew we would all love this and we did, and made it several times after I found this recipe. 

Ingredients:

5 boneless skinless chicken breasts

Salt and pepper to taste

3 Tablespoons Olive Oil, divide 

2 Tablespoons butter

3-4 cloves garlic finely minced

1 Tablespoons flour

4 cups packed fresh spinach, chopped

1 can ( 14 ounce) artichoke hearts, drain well and chop

1 1/4 cups whole milk

4 ounces cream cheese, cut into small cubes

1/3 cup Parmesan cheese, shredded

1/4 cup sour cream

Red pepper flakes to taste

Directions:

• 1. Pound chicken to an even thickness. Then season both sides with salt and pepper. Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 - 5 minutes. Turn the chicken to opposite side, add remaining  olive oil and continue to cook until chicken is golden brown on bottom and center is no longer pink , can take about 4 - 5 minutes longer depending upon the thickness of your chicken . Transfer chicken to a plate, cover with foil to keep warm.
• 2. In the same skillet melt butter over medium heat. Add the garlic and flour, whisk and cook 30 seconds to 1 minute  then add in spinach and artichokes and saute until spinach has wilted, about 1-2 minutes . Pour in milk, while whisking the browned bits from bottom for about 1 minute. Add in cream cheese and parmesan, season with salt and pepper to taste, stirring and cook and until mixture has thickened slightly and cheeses have melted. Remove from heat stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes and serve hot with pasta on the side or place the chicken and sauce over pasta..Yumm 

Recipe slightly adapted photo source from:http://www.cookingclassy.com/2016/06/skillet-chicken-creamy-spinach-artichoke-sauce/

Southwestern Salsa Chicken

A chicken dish packed with Southwestern flavors, salsa, and the chicken having the delicious spice blend of Mexican spices then the yummy different textures from healthy black beans, peppers, corn, onion, avocado, tomatoes, cilantro and squeeze a little fresh lime juice oh lord I can't tell you how good this dish is, you can either eat this with rice or slice up the chicken and add everything  in tortillas, either way after I made this dish 2 times eating it both ways..I gotta say winner winner delicious chicken dinner. And so simple to make for a weekday meal, or this would be a great dish if you are having a party, make and place in a chafing dish, instead of the old same chicken parm, chicken Pict, chicken Marsala, your guests will be impressed with this one.. Also great if you want to have a Mexican themed party with family or friends, make this some guacamole and chips, salsa verde, or any type of Mexican dishes..
Note: If you have a problem finding the Southwest blend veggies just substitute with 1 can black beans, 1 1/2 cups frozen corn, and you can purchase 1 onion and 1 large bell pepper and before you cook the chicken in olive oil, dice up the onion and the pepper and saute until soft and slightly browned, just a little color. Then set that aside and add when the directions say to.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 1/2 teaspoons chili powder
• 1/2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika, if desired 
• Salt, if desired
• Black pepper 
• 3-4 Tablespoons olive oil
• 1/3 cup low-sodium chicken broth
• 1/2- 3/4 cup salsa 
• 1 (14 oz) package of frozen Southwest blend veggies,  (with the black beans, corn, bell peppers and onions) let the frozen black bean, pepper, corn package sit on counter to defrost for about 10-15 minutes while cooking the chicken. 
Topping Ingredients:
• 1 diced avocado( squeeze lime onto avacado so it doesn't turn brown) 2 diced tomatoes, 3 Tablespoons chopped fresh cilantro, lime wedges
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• For serving: Flour or corn tortillas or rice 

Directions:

• 1. Make sure your chicken breasts are the same in thickness, if needed with a mallet pound the chicken breasts to similar size.
• 2. In a medium sized bowl whisk together chili powder, cumin, garlic powder, paprika and 1/8 teaspoon of salt and 1/8 teaspoon pepper. Sprinkle evenly over both sides of chicken. 
• 3. Over medium-high heat add the olive oil in a large skillet. When oil is hot add the chicken and cook until until the chicken becomes browned about 4-5 minutes then flip chicken and saute chicken about 4-5 minutes longer. It will cook another few minutes in the next step 4.
• 4. Pour broth and salsa over chicken then add in Southwest blend mix, a little more salt and pepper if desired then reduce the heat to medium and cover and cook until veggies and black beans have warmed through and chicken about 3 - 4 minutes. On top add in avocados, tomatoes and cilantro if you like. Serve with white rice, or you can take the chicken out slice it, then place the chicken back into the skillet, toss and serve in warm corn or flour tortillas, which ever tortilla you desire then with lime wedges if desired.

Recipe slightly adapted and photos from:http://www.cookingclassy.com/2016/03/tex-mex-salsa-chicken-skillet/