Sorry for being a Slacker...

My life has been crazy lately and my health has been so-so. I just haven't been in the cooking mood till now! Crazy I know but when you cant eat it or are SO tired you just don't want to get crazy in the kitchen. Something clicked the other day though and I am back! I have BIG plans for the blog coming the new year I PROMISE you will see more post and maybe even some video =).

In the mean time, check out my Christmas cookie recipes:
Confetti Cookies w/ Cream Cheese Icing
Red Velvet Mint Cookies
Also a good Christmas morning breakfast you can make the night before!
Breakfast Casserole

These are oldies but goodies

Sorry for being such a Slacker!

I wish all a Very Merry Christmas and a Happy New Year!!!!!


~Mrs. Milly~

HOMEMADE PUMPKIN SPICE CREAMER

Tomorrow is the first day of Fall, the perfect day for this I feel. I love fall, football, bonfires, Halloween, Thanksgiving, outside all the time, and PUMPKIN SPICE is back in the coffee shops! Now that I am eating more clean I knew I needed to make my own creamer to go in my coffee at home, plus it saves me so much money! I have made creamer before, and it is so easy and yummy. 


Pumpkin Spice Creamer:

1 14oz Can Sweetened Condensed Milk
2 Cups Milk
1 tsp Vanilla 
3 tbsp Pumpkin Spice Mix

Yep, that's it!
                                        
                                           This is what is looks like if you do it in order

                                          Shake Shake Shake Shake Shake Really Good!!!

**You will need to shake it up before each use, date with milk expire date.

Enjoy in your favorite Coffee! If you're still in the high 80's like Florida make it iced coffee =)

~Mrs. Milly~

Pumpkin Spice Seasoning

I could feel a touch of fall in the air here in North Florida early this morning and even though I love summer I am ready for the nice cooler weather. Something that screams fall to me is pumpkin and pumpkin spice. Here is my mixture I keep on hand this time of year to add to many recipes, one of my all time favoriate is Bakery Style Pumpkin Muffins

                 I saved baby food jars from when my boys were little for things like this.


PUMPKIN SPICE:

• 4 tbsp Cinnamon
• 1/2 tsp Nutmeg
• 1/2 tsp Allspice
• 1/4 tsp Ground Clove
• 1/4 tsp Ground Ginger 

Enjoy!

~Mrs. Milly~ 

Whole Chicken in the Crock Pot

This is something you can season up so many ways and can eat on its own, make in to sandwiches, or make a gravy and put it over rice or pasta.

I have always roasted my whole chickens in the oven and they turn out great. It was Labor Day when I made this and here in Florida it is still HOT and having my oven on was not something I wanted to do plus we were going to be at the pool most of the day. So I thought lets try the crock pot, I am not big on chicken in the crock pot because I feel you can over cook it too easily. Being a whole chicken and since I was going to use the crock pot after for bone broth anyway I gave it a try and glad I did.

How I did my Chicken:

• I put big cuts of onion, carrots and celery and garlic cloves in the bottom of the pot for the chicken to sit on top of.

 Seasoned it with:

• 1/4 tsp Curry Powder
• 1/4 tsp Cayenne Red Pepper
• 1/4 tsp Celery Salt
• 1/4 tsp Dried Parsley
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1 tbsp Salt

I mixed all the seasoning in with coconut oil and rubbed it all over the chicken and under the skin.
Placed breast side down and cooked on low for 6 hours. Do not add liquid it will make enough on its own.

It fell off the bone, was so flavorful and tender! We had friends over for dinner and I got a thumbs up from all the full mouths! My husband was the only one who wasn't a big fan but he doesn't like shredded or pulled chicken though said the flavor was good.

Don't forget to save the bones for Bone Broth

Enjoy!

~Mrs. Milly~

This was a little rich for me and my sensitive tummy or it could of been I had garlic potatoes with it... But just made my stomach talk to me a little, didn't upset it or anything and was so tasty I was fine with a little grumble. ;-)


*Disclaimer: With any IBD, each person is different and what doesn't bother my system might bother yours. Always consult with your doctor if you are unsure and take caution when eating anything new. 

Bone Broth Recipe

This like The Story That Starts My Journey  is a bit longer of a post than I normally do. I am in no way a writer so I apologize for any rambling or mistakes. I normally give a little blip about the recipe and the recipe but I felt this needed more explaining.

During my hospital stay I did a lot of research about foods good for the gut. I stumbled across bone broth. I had to read it to see what this was all about because I always make my own broth/stock, but what was BONE broth?!

It has been a healing aid for many years, your great grandparents most likely used it. Like a lot of things is just now coming back to popularity though. They even have Bone Restaurants / Bars in some areas and celebrities and athletes swear by it. It helps with a list of things because you are pulling all the good stuff out of the bones. With that said you want to make sure you are using good organic or high quality meat bones. You cook it for a LONG time, I'm talking 12-24 hours. This simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine, and glutamine that have the power to transform your health.

A few benefits of Bone Broth (There are many more too):

1. Heal your gut. Which we all know is a big one for me with my Crohn's.

2. Protect your joints. Another big one because of the medication I am on. It has a bad side affect of giving me bad joint pain.

3. Look younger and decrease cellulite. Well hello beautiful, who wouldn't want that?!

4. Sleep better. Um, no brainier there!
 
5. Immune support. Another big one for me with the medication I am on it suppresses my immune system on top of Crohn's doing it for me so I get colds so easily. 

6. Stronger bones. Who wants a brittle bones???

7. More energy. PLEASE, I always say if I could just have a tiny bit of my kids energy I'd be good.
 
8. It’s very economical! So your saying I can make something good for me and my family with the bones I was just going to throw away?!

So I set out to make this magical broth. I used a whole organic chicken and seasoned it up and cooked it in the crock pot for dinner. (Chicken Recipe) I put all the bones back in the crock pot with any juice and seasonings left added carrot, celery, garlic and green onions. Also 2tsp apple cider vinegar, this helps pull all the good gelatin out of the bones you want and no you will not taste it. Put it on low and let it cook all night, about 9 hours I kicked it up to high when I woke up for anther 4 hours for a total of 13 hours cooking. I then strained it and jarred it up. One big jar to use it for soup that I froze for when it gets a bit cooler and one small jar to sip on through out the next few days. I also had to have a fresh glass to try it then, it was delicious! If you like soup, you'll like this. 

I want to do another test with it when I am not on a steroid medication to see the true side affects but I will say I have had not many tummy troubles all week. I actually wanted to go out to eat last night and was telling my husband how good I feel. Is it the broth, maybe... Its not hurting me I can say that much! I will be doing another post on this in a few months to see the longer benefits it gives me and to see how it helps once off some of these medications.


Here is a link from the Today Show talking about it as a new trend but really is has been around for many years. (Today Show)

Enjoy and Feel Good!

~Mrs. Milly~

*Disclaimer: With any IBD, each person is different and what doesn't bother my system might bother yours. Always consult with your doctor if you are unsure and take caution when eating anything new.  

Pumpkin Pancakes

Summer is now behind us, school is in full swing and fall can't get here fast enough. To end summer and celebrate Labor Day I made pumpkin pancakes. So yummy and I made a big batch so I could freeze the left overs for school mornings. My kids loved them and even my husband who isn't a pumpkin freak like me ;-) or a big pancake fan either said they were good! 

Pumpkin Pancakes:

• 1-15oz can 100% Pumpkin
• 1 1/2 cups Milk
• 1/2 cup Heavy Whipping Cream
• 1 tsp Vanilla 
• 2 Eggs
• 1/2 cup Cane Sugar
• 2 1/2 cups AP Flour
• 1 tsp Baking Powder
• Pinch of salt 
• 1 tbsp Cinnamon 
• 1/2 tsp Nutmeg
• 1/2 tsp Allspice 
• 1/2 tsp Ground Ginger

HOW TO:

1. Heat Pan with oil on medium heat.
2. Mix wet ingredients together.
3. Mix dry ingredients together.
4. Mix wet and dry ingredients together.
5. These take a little longer to cook than regular pancakes. You will see the edges turning brown before you need to flip. 
6. Top with a dust of powdered sugar. 
7. Serve with honey or real maple syrup.

Enjoy!

~Mrs. Milly~ 

These settled just fine on my stomach too. I ate very slowly and didn't use much syrup.

*Disclaimer: With any IBD, each person is different and what doesn't bother my system might bother yours. Always consult with your doctor if you are unsure and take caution when eating anything new.

Homemade Chicken Taquitos

This is a very kid friendly recipe that is good for them! It can also be good for a finger food for football parties, just cut in to bite size pieces with a toothpick in them and serve with the dips.

My kids LOVE those nasty frozen taquitos that are full of who knows what. Now I am transitioning to a clean eating life style I am dragging my husband and kids along for the ride, they will thank me later ;-).

I had boiled chicken thighs the day before and was thinking of something to make with the picked chicken for the kids dinner. Since I am still eating very light and limited as my body heals I needed something different for them, easy yet good for them. I have been CRAVING Mexican style food so I figured if I can't have it at least they can. Of course I had to quality check and they turned out perfect and I didn't suffer form, well a big bite... or 2. 

Taquitos: What you will need-
3 cups Shredded Cooked Chicken 
1 tbsp Butter
2 tbsp (adjust to your taste) Mexican Seasoning Mix
1/2 can Diced Tomatoes with the juice
2 Carrots, Shredded 
<--how I sneak in veggies-->
1/2 cup Onion, diced small 
2 cups Shredded Cheese, I used Monterey Jack because that's what I had.
Tortillas, The smaller taco ones would be best, mine were a little big but had no complainers about it. 
Cooking Spray 
Dips such as sour cream and salsa 

1. In a medium pot on medium heat add butter, onions and carrots. Cook till onions start to sweet. 
2. Add cooked chicken, tomatoes and mexican seasoning mix. 
3. Cook till heated through, stirring frequently. If need add a tablespoon of water or 2 but you dont want it too wet. 
4. Assemble cheese and meat in middle of tortilla and roll up putting seam side down on greased pan.
5. Spray top with cooking spray, I use coconut oil spray. 
6. Bake 350 for 15-20 min or till golden brown. 
7. Serve with dippers.

The kids loved them! 

I froze the left overs in a freezer bag for another day.

Enjoy!

~Mrs. Milly~

Mexican Seasoning Mix

My family loves Mexican style dishes. I can only eat them sometimes with light seasoning, but do enjoy them myself also. You can always buy a package of taco seasoning but it has so many preservatives and ingredients that I am not sure of in it. So whats the point when you can make your own so easily?!

I just used an old seasoning container, but any air tight container to jar will work just fine. It doesnt have to be fancy.

Mexican Seasoning:  
4 tbsp Chili Powder
2 tbsp Cumin
1 tbsp Dried Oregano
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Salt
1 tsp Black Pepper
1/2 tsp (more if you like more spice) Ground Cayenne Red Pepper 

See not fancy at all ;-)

Enjoy!

~Mrs. Milly~

*Disclaimer: With any IBD, each person is different and what doesn't bother my system might bother yours. Always consult with your doctor if you are unsure and take caution when eating anything new. 

Carrot Ginger Soup

This soup is perfect for cooler weather! It not only warms you up but it is good for you and easy on your digestive system. Most of the benefits of carrots can be attributed to their beta carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Furthermore, carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

It is very simple to make as well. I whipped it up for lunch while feeding 2 toddlers. 

Carrot Ginger Soup: 

12 Carrots, peeled and rough chopped

32 oz Chicken Broth 

1 tbsp Coconut Oil 

1/2 Sweet Onion, rough chopped 

2-3 Cloves of Garlic, smashed and halved

1/2 inch Chuck Ginger, peeled and diced 

A pinch of each dried Basil, Oregano and Thyme.   

1 tbsp Sea Salt 

1 tsp Black Pepper

Greek Yogurt, to top

Toast, on the side

-Put chicken and broth in pot together, bring to boil, turn off heat and cover till boiling stops or till fork tender. Broth should cover carrots. 

-In separate pan heat oil, add onions garlic and ginger and cook till onions are transparent. 

-Add ALL ingredients to blender and blend to smooth finish or you can add them to pot of carrots and use your immersion blender. I have a really nice blended I think dose a better job. 

-Top with a little plain Greek yogurt and serve with sourdough toast.

It is so tasty!! 

Enjoy! 

~Mrs. Milly~ 

*Disclaimer: With any IBD, each person is different and what doesn't bother my system might bother yours. Always consult with your doctor if you are unsure and take caution when eating anything new. 

The Story That Starts My Journey

I have been back and fourth about writing about this. I do not like people feeling sorry for me and talking about the not so good things in my life. Awareness needs to be raised about this topic though, so here is my story. My life changed at the end of 2013, I was diagnosed with Crohns Disease. What is crohns disease you ask? I had no clue either, but quickly found out. It’s an Inflammatory Bowel Diseases (IBD) that I will have for life. I was in shock! "but I don't get upset stomach really its just PAIN, crazy pain" I said. Well, I was made aware everyone is different and all tests point to Crohns, but its something I can get under control with medication. So it starts, my journey with Crohn's. 


Here is a link that explains Crohn's INFO LINK.   


So after a long road of denial, research, changes of meds 4 times, FINALLY I found a medication that worked and I was back to normal and in remission!!!!! I beat this, I can eat anything again, and I’m STRONG! I was living life with just a hick-up here and there that I could take a little pill to fix it and was going on with life like "normal" for almost a year.  Then it hit me one day; my little pill didn't fix it this time, what was happening? NO! I cannot go through this again! So I took 2 pills and that did it, next time it was 3 pills and that was the max I could take, I started watching what I ate, kind of. My doctors just said if it bothers you don't eat it; they never gave me a specific diet to follow. Now we are over a year in this game of can I eat that and I am doing good again so I eat what I want to a point, I love food, I love cooking it was so hard to avoid certain things. I hit another wall just before my 30th birthday, go for a bunch of testing, get put on a low residue diet and am told it is worse so lets add this new oral medication to the injections you are already on. Also that I am very iron anemic and B-12 deficient due to my Crohns being mainly in my small intestines I am not absorbing all the nutrients I need from food alone. Well CRAP! That’s all I can think, I get to feeling a bit better for about 2 months then my life REALLY CHANGED.


A week ago from writing this 8/20/2015 I called my GYN doctor because I am having such bad pain but it is very low like lady parts or my bladder. I didn't think it was my GI issues at all. My husband tried to take me to the ER but I said no I’m fine, I wasn't. I go to my appointment and the doctor tells me all my lady parts and bladder are fine BUT he sees something in the sonogram that worried him and I need to go straight to the ER. I was in shock; I could feel the tears well up I didn't know what to think. Well hours of being in the ER latter I am admitted for 4 days to the hospital with a major Crohns flare treated by morphine (that was weird lol), steroids and 2 antibiotics all through an IV. I was scared, confused and cold. Why is it so dang cold in hospitals?! The 4 days and 3 nights I lay in a hospital bed, being fed nothing but broth and jello (insert vomit sound). I really did my research and did a lot of thinking. Time for a change. I will do my best to never be in this position again. The doctor says I need to get infusion therapy now. I say the food I put in my body has to be a big change also!!! The past week my family has been eating food brought by family and church members as I slowly add solids back in my diet. My GI system is still calming down and from now on what I put in it will only be what’s good for it!

I will still be cooking yummy meals, blogging and keeping up all my old recipes I’ve already posted. I hope you are patient with me as I get going and will join me in my new food journey to health!


Health and Happiness!


~Mrs. Milly~

Pear Tart

My husband's Granny has 2 pear trees and towards the end summer each year they are ready to be picked. We took the kids out there (to the country) and made a day of visiting, fishing and pear picking. The kids loved it and my oldest was eager to help me make something out of them. I did my research trying to figure out what I was going to make and kept going back to a tart. I have never made one before, also had to look up what was different between a tart and pie, and if you follow me you know baking and I do not always get along. Well I did it and it turned out great!!!

Crust

• 1 1/2 cups flour
• 1/4 tsp salt
• 2 Tbsp sugar
• 8 Tbsp butter
• 1 egg yolk
• 2 Tbsp cold water, or more if needed

-Mix together dry ingredients.
-Cut in butter.
-Mix in egg yolk and water.
-It should be a stiff but workable dough ball.
 -Roll out to about 9 inches and place in tart pan.
-With fingertips, press dough evenly up the sides of the tart pan and fold if needed .
-Chill dough in freezer while slicing the pears.

Filling

• 5 pears
• 2 Tbsp butter
• 2 Tbsp flour
• 3/4 cup sugar
• 1 Tbsp cinnamon

-Peel and slice pears. I cored them and used my mandolin to slice them.
-Toss them in the cinnamon. 
-Remove crust from freezer and arrange pears in an overlapping pattern.
-Mix remaining flour and sugar and butter in a small bowl.

-Cover the pears with filling.
-You may not use all of the filling.
-Bake at 400 degrees for approximately 35 minutes or until crust is golden and filling is bubbly.

Enjoy!

~Mrs. Milly~

Freezer Pancakes

This is something I do anytime I make pancakes. My kids love them but like spaghetti I always make enough for the whole neighborhood ;-). So for mornings daddy's in charge or we are in a hurry or heck I just don't want to cook and clean. This is very handy!

After they have cooled a bit, I just label a freezer bag with date and instructions (heat 1 1/2 minutes wrapped in a paper towel) that's for 3, longer for more, less for less..you get it. Place them in the bag staggered and push as much air out you can without squishing them. Lay flat in freezer. They stay good for 3-4 months! 

      WARNING! iPhone photo... 

Enjoy the convince and not wasting! 

~Mrs. Milly~

Skillet Pork Chops

Quick, Flavorful and so Easy! What more can you ask for?!

▫️Heat cast iron skillet to medium heat. 

▫️While its heating up season one side of chops with garlic salt and black pepper.  

▫️Turn heat down to low, your pan will stay hot for a while. This will give them a nice crust but cook through too. 

▫️Season other side with onion powder, ️Season salt and a little curry seasoning. 

▫️Keep on low to get a well done pork chop or keep at medium to crust other side for more of a medium done chop. 

I served mine with mashed potatoes, a mix of green beans and sauteed eggplant from my neighbors garden. 

Enjoy! 

~Mrs. Milly~

Easy French Dip

Deli Roast beef is on sale $1.50 off and I need a quick meal. This is a go to the whole family loves! 

       (Excuse the iphone photo) 

You'll need: 

1lb sliced roast beef

4 hoagie rolls 

1/2 onion, sliced

Mushrooms, sliced 

1 package au jus mix 

Provolone cheese (or any cheese of your choice) 

Butter

Garlic salt 

How to:

Sauté onions and mushrooms in a little butter. In same pan add au jus mix with water as directed. Then add meat to heat it up. 

Butter rolls and sprinkle with garlic salt. Toast 1/2 way, mainly to melt butter. 

Put meat, drain as much liquid off as can to avoid soggy buns on bun with mushrooms and onions. Top with cheese and place under broiler till melted. Ladel juice in a dipping cup. 

Serve up and Enjoy! 

~Mrs. Milly~ 

Herb Set Up

Changed my herbs up so I could bring them inside. It's already getting HOT here and some of them even though I keep them watered and only get morning sun they don't like the heat. So I took an old party try and placed them in it, that simple. It catches the water, is easy to clean and looks cute. Of course I had to add my sons frog garden stone he made me. Now instead of being on my porch where bugs and heat can bother them they are inside getting sun from the windows behind my kitchen sink. Much more convient for cooking too. I have 3 types of basil, thyme, green onions (chives) and cilantro. I'm getting Rosemary so the frog stone may have to find a new home ;-). This whole set up cost me very little. I had the plastic try which was $2 back when I got it, I bought 2 of the herbs and got the 3 given to me from friends over growth and the chives are from what was left from ones I bought at the grocery store. See my post on how to regrow your green onions. 

~Mrs. Milly~

Cucumber Cups

Our friend has an amazing garden and brought me a bunch of delicious cucumbers! I was trying to think of what to do with them around lunch time and remembered a finger food I made for a bridal shower. I made it with store bought chicken salad; I know, I know I was in a hurry but this time I wanted to use tuna salad that I made. I never buy store made tuna and always buy the good albacore tuna in water not oil.

The cucumber cups are super easy, all you need is a melon ball scoop. The skinny cucumbers work better as bites. Just cut in 1/2 inch sections then scoop the middle out being careful not to go all the way through.

Tuna Salad: I didn't measure but this is what I used.
Mayo
Deli Mustard
Shredded carrots
Garlic Salt
Black pepper
Dill relish
Diced sweet onion 
Topped with a little green onion

I made these for my son with the extra salad and balls I scooped out

Enjoy!

~Mrs. Milly~

Green Onions - From Kitchen to Garden

Here is another from your kitchen to your garden post like the pineapple tops. I am all about reusing and when you can do that with food that is even better. Green onions go great with many dishes but for me I normally don't need but a few. When I learned you can put them in water and they will grow again for future dishes I was so excited. I tried it and it worked, kind of. So this time I planted them and wow have they grown so much better and fast!

1. Take the onion and cut about and inch above root area. The white in the photo is where I cut. 
2. Put in a cup of water just covering the roots for 3 days, You will see them already starting to sprout. 
3. Plant them just covering the roots with soil. 
4. Keep watered well 
5. Enjoy Green onions anytime you need them just snip some off!

~Mrs. Milly~

Grilled Chicken Wings

Its spring/summer in Florida which means the days get up in the 80's to 90's. So using the oven is something I try to avoid and the grill gets its work out for the next few months. I love grilled anything pretty much. The little burnt bits and the smokey flavor takes meat and veggies to the next level. Plus if my husband is home on time he normally takes over on the grill so I can get the side dishes done. He really is the main one to use the grill in the house anyway, hes just better at it to be honest and he enjoys it.

My mom use to make these broiled chicken wings when I was a kid that everyone loved! So I called her to get the secrete and it was so easy I was shocked. Once I knew how she made them I thought how can I make it my own. So I started looking at what I already had and whipped up a delicious marinade. They turned out so good! The husband and kids really enjoyed them and I will be making them again.

Chicken Wing Marinade and How To Prepare:

• 4 lbs of chicken wings, I didn't cut them because well honestly I didn't have time but I also like to get a drum and flat at once. You can leave together or not. 

Marinade:

• 2 tbsp Garlic Salt
• 1/2 tsp Dried Thyme
• 1 tsp Black Pepper
• 2 Limes, juiced
• 1 tbsp Orange Juice
• 1/3 cup Vegetable Oil

On the side:

• Season Salt

Mix all together. Place Chicken in a ziplock bag and pour marinade over. Place flat in fridge for 4 hours then flip bag over and let sit 3-4 more hours. 

Grill on low until cooked thru. *Sprinkle lightly the season salt on uncooked side before you flip over.

Enjoy!

~Mrs. Milly~

Growing a Pineapple From the Top in 5 Steps

This is something a little different.

With Summer right around the corner that means pineapples are popping up at your grocery stores normally for a good deal too! Have you heard you can grow a pineapple from the top of the one you bought? Yep, it does take some time... 2+ years time but if you enjoy grown fruit and vegetables like I do its worth the wait plus its a pretty plant.

Here is how you do it, with photos to help

Step 1:
 Cut the top off, easy enough.
Step 2:
 Grab the leaves, carefully not yo poke your self and the bottom where you cut it off. Now with a good hold and a little muscle twist. The top should pop right off.
Step 3:
 Pull the leaves off until you see at least 2 rows of roots (See photo below).
Step 4:
 Put in water for 3 days
Step 5:
 Plant, just covering the roots and put where will get sun light 4-6 hours a day. No photo but I'm sure you get it. Do use a medium to large size pot because they get pretty big.

In a few years enjoy a pineapple YOU grew!

~Mrs. Milly~



 

Shepard's Pie Kitchen fail...

Ground chuck is thawing and potatoes in pantry need to be used before they start growing arms and fur. So Shepard's Pie it is. Easy one dish meal the family loves. Well you know how when you get it at a restaurant the potatoes are a perfect creamy topping?! I thought what will help me get them like that? When I mash potatoes they are tasty but lumpy. So I grabbed my immersion blender and blended them up to a perfect... Paste! Oh no! Well those were my last potatoes so let's see what happens. Once baked they loosened up to just glue instead of paste. The flavor was good and we ate it but the texture was off for sure. Lesson learned, starch and immersion blending make paste. So many unless we are out of glue sticks, I won't be doing that again... Cooking is all about learning. I learned a lesson I should of known and hate to admit but that's all part of it. We all make silly mistakes. Maybe it's lack of sleep, rushing or we store basic information away and its lost in a pile somewhere in our memory. What ever it is, it's one I won't forget again. On the bright side, the family was still fed and nothing was wasted! 

~Mrs. Milly~ 

Baked Greek Flounder

We eat a lot of fish so I'm always thinking up different ways to cook it. My kids, one which has decided he doesn't like fish anymore... my husband and I all really liked this! It was easy to make and full of flavor. I served it with roasted broccoli and potatoes. 

What you need: 

1 lb flounder

(Fishing seasoning)  

1 lemon, juiced

2 tbsp olive oil 

1 tbsp Greek seasoning

1 tsp dill

(Topping)

1 1/2 cups bread crumbs 

1 1/2 tbsp softened butter 

1 tsp old bay 

1 tsp Greek seasoning 

How to: 

• Rinse and dry fish 

• Place in cake pan or cookie sheet, something with sides 

• Mix fish seasoning together

• Pour over fish, rub all over to make sure fully seasoned

• Mix topping ingredients together with hands, will be chunky and that's how you want it

• Press on top of fish 

• Bake 350 for 15 minutes (adjust to size of filet) 

• Put under broiler for just a few minutes to crisp up topping 

Enjoy! 

~Mrs. Milly~ 

Cinnamon Roll Monkey Bread

My friend Kate brought this to Sunday school and I was hooked! I asked her how she made it and was shocked it was from canned cinnamon rolls. It's so easy yet so good! 

NOTE: I only had one can of jumbo rolls on hand and it worked out fine for the 4 of us. I normally use 2 regular cans though and double butter and sugar. 

What you need:

1 can jumbo Cinnamon Rolls 

1tbsp melted butter

1tbsp brown sugar 

Round cake or bunt pan if doubling 

Nonstick spray

How to:

Preheat oven to 350

Spray pan with non stick spray 

Unroll cinnamon rolls 

Pinch off 1 inch strips and roll back up in to a ball 

Pile all together in middle of pan 

Mix butter and sugar together

Pour over top 

Bake till top gets browned (12-15 minutes)
Drizzle icing over top

*Flip on to plate then drizzle icing over for a better presentation or you can keep in pan like I did ;-) 

Enjoy!

~Mrs. Milly~

Bacon Wrapped Roasted Asparagus

This is a very easy touch to make any meal just that much more special! My husband and I love asparagus, and who doesn't like bacon?! It really does make everything better :-) Plus I thought maybe I could get the kids to eat asparagus if I wrapped it in bacon. One ate the bacon off and the other atleast tasted it, worth the try I guess... My husband ate 3 and what the kids didn't eat. I only got 2, something is wrong here. He's lucky I love him because these were good enough to fight over. 

I used the skinny asparagus. So I put 6 to a piece of bacon. The thinner the bacon the more crisp the bacon will get. 

How to: 

Use a baking rack over a pan lined with tinfoil so it cooks evenly. If you don't have a baking rack flip half way through baking.

Rinse asparagus and trim bottom end. 

Bunch together how many you want. 

Wrap with 1 strip of bacon. 

Place on baking rack. 

Sprinkle with Greek seasoning. 

Put in over and heat to 350

Cook till bacon is cook thru and asparagus is tender. 

If I had balsamic on hand I would of drizzled a little on them. They were yummy without though. 

I paired mine with grilled chicken and organic quinoa and brown rice (out of a package). Super easy yet looks time consuming and so good. 

Enjoy! 

~Mrs. Milly~ 

Easter Deviled Eggs

This is a thank you pinterest but I still had to do it different then the pin said....

Dyeing your eggs: 

I used coffee cups, 

filled 2/3 way up with water and 1tsp white vinegar. 

Added 3 drops of food coloring to each but then had to add 3 more half way through. 

The longer they soak the brighter the color. 

The filling: 

All the yolks

1 cup mayo

1 good size tbsp dill relish (you can use sweet but then don't add sugar) I like the dill flavor. 

1 tbsp sugar 

1 tbsp yellow mustard 

1/2 tsp ground cayenne red pepper 

1/2 tsp onion powder 

Salt and pepper to taste 

-Mix all together in a bowl then put in ziplock bag. I make mine the night before, the longer the filling sits the better it is. The eggs will be fine cut and dyed in a tuber wear in the fridge. Cut the corner of the bag the filling is in. Then you can just pipe it into the eggs. 

Boiling eggs: 

They peel MUCH better the older they are! Try to buy a week or 2 before your going to boil them. 

Cover with cool water, do not crowd the pot. One layer of eggs only. 

Once boiling starts, turn off, keep on hot burner and cover. 

Let sit for 10-12 minutes. 

Move eggs to ice water to stop cooking. 

Enjoy everyone saying how pretty and eating yummy deviled eggs! 

~Mrs. Milly~ 

Taco Lasagna

This is one of those what's in the pantry that I can whip up real quick with ground beef?... My boys love Mexican style anything so I figured I'd do something different than just tacos. It was a hit! They really like being able to top it how ever they want too. 

Taco Lasagna:

4 tortillas (fajita style work good because they are a little thicker) 

Nacho cheese sauce (around 1/2 a jar)

1 can refriend black beans - you can uses regular too we just perfer black beans 

1 can diced tomatoes and chili peppers, drained 

1 cup shredded cheese 

1lb ground meat

1 tbsp of my chili seasoning 

1 tsp oregano 

How To:

-Brown up meat and season with chili seasoning and oregano. 

-Add in can of tomatoes and chilis.

-To start layering

1. 2 tortillas

2. Refriend beans

3. Meat mixture 

4. Nacho cheese sauce 

-Repeat but finish top with shredded cheese instead of nacho cheese. Also add olives if you want. 

- Bake at 375 degrees for 20 minutes or until top is bubbly and starting to brown slightly. 

Top how ever you want. We used taco topping- shredded lettuce, salsa, sour cream, avacado, ect... 

Enjoy! 

~Mrs. Milly~ 

Making good French Toast

The secrets to good French toast is: 

1. Good yet going stale bread. 

2. Season your egg and milk mixture. I always put a splash of vanilla extract, less milk to add a splash of heavy cream and cinnamon. 

3. Cook on medium low to low. 

4. Always use a good syrup, honey or jelly. 

5. Remember sugar burns fast. Add it to the end of you are planing on adding it in. I never do cause we use real maple syrup which is sweet enough. 

Enjoy! 

~Mrs. Milly~

Healthy Tacos

I have been trying to eat healthy and sneak veggies in so my kids will too. I got one of those chopper things that cuts your food in to little squares. It is perfect a for a dish like this and I was excited to use it. I love kitchen gadgets! My kids ate it with out even a second thought and they could still see the veggies! 

Healthy Taco's: 

1lb ground turkey 

About 1/4 cup of diced onion

1 diced carrot 

About 1/4 cup dice zucchini

1tbs of my chili seasoning 

1tsp garlic salt

1/2 tsp onion powder

1tsp cumin 

Salt to taste 

5 steps to a healthy yet flavorful meal: 

1. Brown turkey

2. Add onion and carrot and sauté till the onion starts to turn transparent

3. Add seasoning and zucchini 

4. Cook for 3 more minutes 

5. Serve anyway you like to eat taco meat. Salad, soft or crunchy, or nachos and top how you like. 

NOTE: No need to add any liquid or drain the meat, the vegetables will make enough and turkey is so lean the little fat it makes is good to leave. 

Enjoy! 

~Mrs. Milly~ 

Collard Greens

I made these for Thanksgiving and they were a big hit. Even my four-year-old likes them! 

Collard greens: 

3 cans chicken broth

2 tbsp butter

3 garlic cloves, minced 

1/2 onion, diced 

2 bags greens 

1/4 cup brown sugar

1/4 cup white sugar 

3 Ham hocks or 2 big ones 

2 tsp bacon grease 

6 slices bacon, cooked to medium and diced up 

2 tbsp salt 

1 tbsp black pepper 

1 tsp ground cayenne red pepper 

1 tbsp hot sauce 

Cook on low 2 hours 

Pick ham hocks and add back in