About Jodee

After thinking about various ways to share my memories, I began to write my blog, Learn from yesterday, live for today….. I started writing this blog, for the most part, to share my life experiences with family and friends, a journal of my experiences, but gradually the idea grew into sharing it with everyone. It’s just about day to day living and sharing with loved ones the ordinary things that make every day memories.

My blog covers everything from cooking family recipes to travel memories and more. Throughout this journey called life, each of us experience many things and what we take away from those experiences makes us who we are today. My journey has had its up and downs like so many of us and as a result, what I have learned from my experiences has shaped my perspective of life. I invite you to take a look and see what I have shared so far. Hopefully, you will enjoy the experience and share this new adventure with me!

Jodee

Zesty Lemon Honey Vinaigrette

By Jodee Weiland

When preparing a Grilled Flank Steak Salad, I decided on a vinaigrette that would be full of the zesty flavor of lemons and honey. Ever since I have started making my own vinaigrette salad dressings, I love the rich flavors so much, I rarely use a bottled dressing any longer. The taste of a homemade vinaigrette salad dressing is so robust and full of fresh flavor, anything less has to take second place. That’s why I decided my Grilled Flank Steak Salad needed a special vinaigrette, so I came up with my Zesty Lemon Honey Vinaigrette!

http://learnfromyesterday.comMy Zesty Lemon Honey Vinaigrette starts with apple cider vinegar blended with extra-virgin olive oil, lemon juice, honey, and seasonings. The overall result is flavor that is rich and delicious. This vinaigrette will go well with so many different types of salads, but it definitely went well with my Grilled Flank Steak Salad and all of its tasty ingredients!

http://learnfromyesterday.comZesty Lemon Honey Vinaigrette

  • 1/2 cup apple cider vinegar
  • 1cup extra-virgin olive oil
  • 1/2 cup lemon juice
  • 3 tablespoons organic honey
  • 1 teaspoon minced garlic
  • 1/2 teaspoon fresh ground black pepper
  • Sea salt to taste

For the vinaigrette, put all the ingredients in a bowl and mix together thoroughly with a whisk or handheld blender or in a bottle designed for mixing dressings. Then put it in a container for dressing that will make it easier to drizzle on to your food or spoon it on carefully.

http://learnfromyesterday.comMy Zesty Lemon Honey Vinaigrette is full of delicious rich flavor! This vinaigrette salad dressing is awesome with my Grilled Flank Steak Salad, but it would be equally delicious if sliced chicken breast were substituted for flank steak. You could even use this vinaigrette on a tortilla wrap and so many other choices. Whatever meat choice or meal choice you make, this salad is great with a glass of wine and a crusty loaf of bread. Not only is this meal healthy, it will leave you wanting more, so enjoy!

Chicken in White Wine Mushroom Sauce

By Jodee Weiland

During the winter months when we have chicken, we still grill it more often than not because it’s so healthy. Even if there is snow on the ground, we love grilling chicken and other foods in the winter. But I wanted to cook a chicken dish with a little more flair today because it was my husband’s birthday this week. I decided chicken with a white wine sauce and mushrooms would be delicious. That’s how I came up with my version of Chicken in White Wine Mushroom Sauce!

http://learnfromyesterday.comOf course, a white wine mushroom sauce has wine and mushrooms. First, sauté onions, garlic, and a pound of slice mushrooms in extra-virgin olive oil. Next, brown your seasoned chicken breasts, and then add white wine, butter, and a few other ingredients to create a richly delicious sauce for your chicken breasts. Although this meal is not grilled, when you sauté chicken in a rich wine sauce blended with fresh mushrooms correctly, the result is both delicious and can still be healthy!

http://learnfromyesterday.comChicken in White Wine Mushroom Sauce

  •  4 boneless chicken breasts without skin
  • 1/4 cup extra-virgin olive oil
  • 1 onion sliced thinly
  • 2 to 3 garlic cloves sliced thinly
  • 1 pound sliced mushrooms
  • Sea salt and fresh ground black pepper to taste
  • 3/4 cups nonfat plain yogurt
  • 1/3 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 teaspoon unbleached flour

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Sauté the onions, garlic, and mushrooms in the extra-virgin olive oil over a low to medium heat in a covered pan, stirring occasionally. When the onions become translucent, push the mixture to the outside edges of the pan. In the center of the covered pan, brown the chicken breasts seasoned with sea salt and black pepper to taste. When browned and partially cooked, remove the chicken breasts to a plate.

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Then add the yogurt, white wine, butter, and flour to the mushrooms, onions, and garlic, stirring and blending them together. Season to taste, if needed. Then put the browned chicken breasts back in the pan, spooning the mixture over the chicken. Simmer all of this over a low heat for another 20 to 30 minutes or until cooked.

http://learnfromyesterday.comMy Chicken in White Wine Mushroom Sauce is not only a delicious dish full of rich flavors, but it is healthy as well. Serve this dish with a Parmesan risotto or garlic mashed potatoes and a green vegetable. We chose a Parmesan risotto and fresh green beans steamed. Then pair this meal with a glass of Riesling to add to the already delicious flavor of the meal. This meal not only tastes great, but it also feels like an elegant meal you might have in a fine restaurant. Give it a try, and enjoy!

http://learnfromyesterday.com

Savory Chicken with Tomato, Artichokes, and Beans All in One Pot

By Jodee Weiland

When I started my chicken dinner tonight, I wasn’t really sure where I would end up. I like to think my father was standing by my side encouraging me to try something new with chicken or challenging me like he used to do to make something better than him. Our little competitions often inspired me to try things in the kitchen I had never tried before. Dad was famous for throwing together a meal that was more than gourmet, just using whatever he had on hand. That’s what I did tonight and the result was my delicious Savory Chicken with Tomato, Artichokes, and Beans All in One Pot!

http://learnfromyesterday.comThis hearty dish is made all in one pot, which makes it easier to prepare for a weekday meal when things get hectic in most households. It has the hearty white beans of a cassoulet, but most of its rich flavor comes from the onions, garlic, artichokes, and seasonings blended together in simmering tomatoes with a dry white wine. The chicken breasts add their own flavor to the mix, and the result is absolutely delicious!

http://learnfromyesterday.comSavory Chicken with Tomato, Artichokes, and Beans All in One Pot

  • 2 boneless chicken breasts without skin
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion sliced thin
  • 2 large garlic cloves sliced thin
  • 1 small jar marinated artichokes drained (usually 4 to 6 ounces)
  • 1/2 teaspoon ground thyme
  • Sea salt and ground black pepper to taste
  • One 15 ounce can crushed tomatoes
  • 1/4 cup dry white wine
  • 1 teaspoon sugar
  • One 15 ounce can Great Northern Beans (reduced sodium)

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In a large pan, sauté the onions, garlic, and artichokes. Add thyme, sea salt, and black pepper to this mixture. When onions become translucent, push the vegetables to the sides and brown your chicken breasts on all sides after seasoning lightly with black pepper. Then add the crushed tomatoes, white wine, and sugar. Stir this into your vegetables and spoon over the browned chicken breasts.

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Bring this to a low boil, then reduce the heat to simmer, cover, and cook for about 15 minutes. Then add in the white beans, blending them together with the sauce. Cover once more and simmer for 15 to 20 minutes longer or until the chicken is cooked. To thicken the sauce, remove the cover the last 5 to 10 minutes of cooking. When done, serve.

http://learnfromyesterday.comMy Savory Chicken with Tomato, Artichokes, and Beans All in One Pot is absolutely delicious! Your family will love the rich flavors blended together in this wonderful dish. Serve this dish with a crusty loaf of multigrain bread and a glass of your favorite Chianti. On these cold winter nights, there is nothing better than a hearty meal that not only tastes great, but is healthy as well. You won’t be disappointed if you try this dish, so enjoy!

What’s for Dinner?

By Jodee Weiland

“What’s for dinner?” is a common refrain in many households. With that particular question, “What’s for dinner?” is usually directed to the person who cooks for the household. That same person either has no idea until they check what they have on hand and what they may need to get, or they know for sure what they’ll be cooking on that particular day. Either way, if you’re the person who does the cooking, you will always have those special recipes you turned to when asked, “What’s for Dinner?” on any given day!

There are so many meals for me to choose from, but here are just a few of mine:

http://learnfromyesterday.comFresh Homemade Margherita Pizza

Pulled Pork Sandwiches with Homemade Barbecue Sauce from Mom

Delicious Sirloin Meatballs with Jalapenos or Not

Salmon with Sweet Bourbon Glaze

Italian Basil Pesto…a Classic Italian Meal

Aunt Rose’s Eye of Round Roast Italian Style

Rolled Italian Meatloaf…With Spinach, Mozzarella, and Fresh Tomato Basil Sauce

Fabulous Shrimp Creole with Rice

Seared Sea Scallops with Parmesan Prosciutto Risotto

Deciding “What’s for Dinner?” is not always easy, and sometimes it takes a little creativity to make a dish that’s both delicious and healthy for your family. But the above list may help you come up with just the right dinner for your family and if not, take a look at some of the other recipes I have on the site. There are so many wonderful dishes you can make for dinner, but first you need to find the one that’s right for your family, so take a look! Once you decide, enjoy!

Savory Chicken Mushroom Soup with Great Northern Beans

By Jodee Weiland

It’s that time of year when everyone enjoys a delicious bowl of hot soup. There are a wide variety of soup recipes out there to choose from when making soup, so you have to decide a few things before choosing the recipe that’s right for you. Are you a clear broth soup eater or do you prefer a cream soup? I have a tendency to choose the clear broth soups because they are usually healthier and for the most part, lower in calories. I also love a soup that has lots of vegetables. So when I put together my latest soup combination, I came up with my Savory Chicken Mushroom Soup with Great Northern Beans and best of all, it is done in a crock pot!

http://learnfromyesterday.comThis wonderful crock pot soup has cut up boneless chicken breasts with a pound of sliced mushrooms. I love the rich flavor that mushrooms add to any dish and in soup, they are delicious. By using only chicken breasts, this soup is lower in calories and healthier. In addition to mushrooms and chicken breasts, I’ve added carrots, celery, and onions. These three vegetables with fresh garlic added always make a clear broth soup better tasting. Finally, adding the right seasonings to all of this help enhance the overall flavor of the soup, while making this soup a sure winner!

http://learnfromyesterday.comSavory Chicken Mushroom Soup with Great Northern

  • 2 to 4 boneless chicken breasts without skin cut up
  • 1/8 cup extra-virgin olive oil
  • 1 large onion cut up
  • 2 to 3 garlic cloves chopped
  • 1 and 1/2 cups carrots, peeled and sliced
  • 1 cup celery sliced
  • 1 pound sliced mushrooms
  • 64 ounces vegetable or chicken broth
  • 1 tablespoon dried basil leaves
  • 1 teaspoon dried parsley
  • Sea salt and ground black pepper to taste
  • Optional: Serve with fresh lemon juice or dash of hot sauce

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Put the olive oil in the bottom of the crock pot. Cut up, slice, and prepare your ingredients. Then throw in the onions, garlic, carrots, celery, sliced mushrooms, and cut up chicken breasts. Add broth and seasonings next. Cover the crock pot and set to cook for 6 to 8 hours. When done, serve your soup.

http://learnfromyesterday.comMy Savory Chicken Mushroom Soup with Great Northern Beans is both delicious and healthy! The savory flavors in this soup will have you wanting more every time. If you like a little something extra for flavor, add a little fresh lemon juice or dash of hot sauce.  Serve this wonderful soup with a loaf of crusty multigrain bread and a glass of red wine. We chose a Chianti, and it paired well with this soup. However you decide to serve your soup, you are going to love the rich flavors the mushrooms give this delicious clear broth soup. It’s hearty and will warm you up on a cold winter day, so enjoy!

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