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~