Roman graduated with a Bachelors in Professional Communication in December 2019 from Siena Heights University.Īs a mother of six her life is filled with so many amazing and joyful things. That same year, she earned her Associate in Applied Science degree in MGT Development, Business Management from Oakland Community College in 2017. In both 20, Jean was named Mentor of the Year from University of Michigan-Dearborn. Roman has more than 15 years of experience as a vendor in various farmers markets and earned her Market Manager Certification from the 2016 Michigan Farmers Market Association (MIFMA) Market Manager Certification Program. Recruiting and managing more than 100 seasonal vendors, Jean also served as market master for the Dodge Park Farmers Market in Sterling Heights from its inception in 2015 until 2020. Jean Roman is currently the Director of Events for the Dearborn Area Chamber of Commerce where she organizes multiple events annually.Īfter her six year position as Event Manager for the East and West Dearborn DDAs and market manager of the Dearborn Farmers and Artisan Market, supporting coordination of more than 70 annual events along with overseeing market management, training and supervision she happily shifted into her new role still in the wonderful community of Dearborn. Be sure to leave me a comment on how you like it, what variations you may have tried, and any other tips & tricks you think I’d enjoy! To say the least this was a HUGE hit with all three of my men lol! I hope you all enjoy it. So here we go, friends! I created this recipe with a few major variations for diversity and taking that leap away from tradition. So being the good mom & wife I am, I found a recipe and of course altered it… kind of a lot! We have been being very diligent with creating & keeping to our monthly menus… and this was an item one of the boys chose. Well, I am traditional in a few things, LOL! Now I know any of my close friends reading this are probably laughing and thinking, “Jean… traditional… bahhhh bahhhh…”. However, breaking free of a few, at least what I believe to be, traditional dishes can be difficult for me. Not that I didn’t think I could, I am very adventurous in the kitchen for the most part. The boys and Dave have been asking me to make this dish for some time… and I’ve been reluctant. Ingredients: Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Spices (Including Cumin, Oregano, Red Pepper), Corn Starch, Salt, Yeast Extract, Chicken Powder, Garlic, Chicken Broth, Natural Flavor, Chicken Fat, Glutamic Acid & Soy Sauce (Water, Soybean, Salt, Wheat).“Cooking is an observation-based process that you can’t do if you’re so completely focused on a recipe.” – Alton Brown Stir in 1 can (15 to 16 oz.) black beans, drained and rinsed, 1 can (14 ½ oz.) diced tomatoes, drained, and 1 can (8 3/4oz.) whole kernel corn, drained, with the white beans. South of the Border Chicken Chili: Add ½ cup chopped bell pepper when cooking chicken. Reduce heat and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Add chicken cook and stir 3 to 5 minutes or until no longer pink.Ģ. Heat oil in large skillet on medium heat. boneless skinless chicken breasts, cut into 1/2-inches cubesġ can (15 to 16 oz.) white beans, undrainedĪssorted toppings: Shredded cheese, chopped avocado, chopped cilantro or sour cream.ġ.
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