Lyme-the Second Time; One Woman's Journey

Well, my late-stage or chronic Lyme is back. Two weeks ago I had another chest port placed. I am again on IV antibiotics and expect to be for the next six months to a year. Because Lyme is now at epidemic proportions here in the South (it was first only in the northeast) I’ve decided to blog about my journey this time. It’s called Lyme-the Second Time-One Woman’s Journey.

Lyme is spread by infected ticks. If you don’t know someone with Lyme now, you will within the next 5-10 years. I first got sick in 2000 when we lived on acreage. We had a dog that romped in the woods during the day and came inside at night. Every now and then, he shared a tick with us. :(

Lyme is very easy to treat when first diagnosed, a simple round of oral antibiotics and you’re good to go. The problem is when it is not treated early enough, it moves into the chronic or late-stage. Because it was not endemic to the South, doctors didn’t (and some still don’t) check for it. By 2004, I went from an active interior designer to all but bed-bound when one doctor decided, as a final resort, to check for it.

Besides feeling awful and enduring severe pain, Lyme can make people lose hope. At one point in the first round with Lyme I was at that stage. My husband Mical and daughter Amy held my rope and wouldn’t let me go even when I wanted to.

Doctor after doctor couldn’t figure out what was wrong with me. When months turned into years, and the pain became increasingly unbearable, I asked Mical to pray I would die. Thankfully, he wouldn’t. I pray my blog will help someone else who quite literally may be despairing of life. The more we know, the less fearful this severe and traumatic disease can be.

Lyme would really be a fascinating study, if it weren’t so tragic. It would make a great science fiction movie. If only it were fiction. Lyme was created in a laboratory as an agent of bioterrorism and continues to be studied today by our government for that use. 

I’ll be talking about this and other Lyme related topics along with ones like ‘What to expect at the various stages of treatment’ and ‘What to say and not say to a chronically ill person.’ If you’d like to follow it, click above on the right to join. I love to cook, so there’s also some great recipes there!

Please feel free to comment or ask any questions. I'd love to hear from you.

Amy's Chicken Piccata

We love Chicken Piccata, but the rich, buttery sauce that is normally served with it doesn't help when it comes to weight control. Amy Ramsey, at The Fit Soul has come up with a slimmed down version that's heavy on flavor. 

I will definitely make this dish again. The chicken was moist and flavorful without being heavy. Both the mushrooms and the asparagus had a crisp texture from being cooked over high heat.

THIS RECIPE IS A KEEPER!

The recipe calls for six chicken cutlets. I prefer chicken thighs (and they were on sale), so I've used them.
I removed the extra fat, then placed them between two layers of plastic wrap and pounded them to a
uniform thickness. I added a generous amount of salt and fresh-ground pepper and let them sit at room
temp for thirty minutes.

I added 2 T of olive oil over medium-high heat and added the chicken breasts. 

I

While the chicken is cooking, clean and chop 1 bunch of asparagus into 1 inch pieces.

Cook the chicken on both sides until nicely browned and no longer pink in the center.
Set aside and cover with foil

Squeeze 3 T of fresh lemon juice and set aside. Mince 1 clove garlic. I added more. We live in
New Orleans and garlic runs in our blood. 

Add garlic to the skillet and cook for 1 minute. I love grilled lemons, so I browned
a sliced lemon to add to my dish.

While the garlic cooks, drain and rinse 3 T of capers. Amy said you can substitute 3 T of
finely chopped olives if you prefer.

Remove garlic and lemons and set aside. Add 1 cup of low-sodium chicken broth to the skillet. Using a
spatula, scrape up the browned bits in the bottom of the skillet. They are full of flavor.
Heat over high heat until the liquid is reduced to about 1/4 cup.

 Remove from heat. Add 1 T olive oil, capers, lemon juice. Cut 1 T butter into chunks.
Whisk the chunks until they have melted and the sauce is slightly thickened. I accidentally
added my garlic at this stage. It belongs in the veggies below. Oh well.

Add 2 T olive oil in large skillet over high heat. Add asparagus and 8 oz. sliced mushroom. Cook
for about 4 minutes until just tender. Add garlic, 1 T Italian seasoning and salt and pepper to taste.
Plate chicken. Pour sauce over it and serve veggies on the side.
Delicious!

What's for Supper? (Week of 12/5/16)

 I made an executive decision today. (It's been a while since I was an executive and kind-of like the sound of that!)

Starting this week, I'm offering 25% off on all of the weekly specials. The reason is simple. I believe if you taste my food, you'll like it. 

This week's specials:

What's better on a cool night than soup? And what's better with soup than homemade yeast rolls, just like the cafeteria ladies used to make? (Gluten-free also available.)

Classic French Onion Soup

Who doesn't love Julia Child's version of French Onion Soup?

Sauteed onions until they are golden brown and velvety, in a rich

beef stock and topped with buttery croutons and melted imported

Italian cheese.

Quart- $13.00

Old-Fashioned Chicken Noodle Soup

Grandma's remedy for everything! We use only fresh vegetables

and white-meat chicken, simmered in a rich stock. Healthy and 

low-calorie. Perfect for a cold day.

Quart- $14.00

Cafeteria Lunchroom Yeast Rolls

Remember when you were young, going into the cafeteria-the 

smell of yeast rolls permeated the air. Slip these rolls into your oven 

to finish baking for 10-15 minutes and you will be transported back to 

those days. 

6 large rolls- $6.00

6 large rolls, Gluten-Free- $9.00

Savory, Garlic Yeast Rolls

Using the same dough as the dinner rolls, we've rolled them

out (cinnamon-roll style) and filled them with melted 

butter, Parmesan cheese, garlic and herbs. They will melt in your mouth.

6 large rolls- $9.00

Don't forget to check our regular menu here, We also ship
and deliver in the metro New Orleans area for a nominal fee.

Take the stress out of your holidays by letting me do the cooking. 

What's for Supper? Week of 11-28-16

I hope you and your family had an amazing Thanksgiving! We had our family around our table, including my 94 year old dad. We ate too much and loved every minute of it.

BUT, I'm tired of rich food. I woke up yesterday craving healthy, hot, delicious soup. This week we've added

Two fresh, seasonal, low calorie soups!

Check them out along with our full menu at My New Orleans Kitchen.

ITALIAN SAUSAGE, SPINACH AND WHITE BEAN SOUP

This is an amazing, low calorie, healthy soup.  Italian sausage slow cooked with 

carrots, celery and onions in chicken broth until it's thick and rich, then finished 

with fresh spinach.

16 oz.- $8.00

32 oz- $15.00

SMOKED BUTTERNUT SQUASH SOUP

After smoking the butternut squash, we simmered

it in broth with fresh pears, carrots, celery and onions. Once

hot, drizzle it with the packet of reduced balsamic vinegar.

16 oz.-$7.00

32 oz- $13.00

SHEPHERD'S PIE

An ultimate comfort food, shepherd's pie is layered with ground beef in a 

rich brown gravy, peas, carrots and corn and then topped with creamy, 

mashed potatoes and sprinkled with cheddar cheese and bacon.

 YUM!

24 oz.- $15.00

32 oz.-$19.00

48 oz.- $29.00

We are redesigning our, My New Orleans Kitchen to make it more user-friendly. It will be complete in the next couple of weeks.

We deliver in the New Orleans metro area for a nominal fee.

Call- 504-401-0294

Email-carolyn@myneworleanskitchen.com

What's for Supper? (Week of 11/7/2016)

WEEKLY SPECIAL

A Classic New Orleans Combo- 

Chicken and Sausage Gumbo and Jambalaya!

Both the gumbo and the jambalaya are filled with smoked chicken

 and thick slices of sausage, slow-cooked in homemade broth, herbs,

 and the trinity, filled with classic New Orleans flavor!

1 each 32 oz size- Reg. $38.00- SPECIAL- $32.00

1 each 16 oz size- Reg. $20.00- SPECIAL- $16.00

The last day to order our Complete Gourmet Thanksgiving Dinner 

for either 4 or 8 is November 15. Check out the details here.  

(Only 5 reservations left.)

This afternoon I made my first pies of the season. Christmas carols played in the back ground. I tasted the batter while I cooked, (which is exactly why I only made desserts for holidays. I eat them.)

Homemade Louisiana Pecan Pie

I am fortunate to come from a family of great cooks. My sister-in-law, 

Linda McGrew, developed this recipe. So many pecan pies are cloyingly sweet, 

but this one is perfectly balanced and layered in a flaky butter crust.
(I have sooo much fun decorating them.)

9" pie- $23.00

We were sold out of Chicken Pot Pies, but we are now restocked, 

Tender chunks of white meat chicken floating in a creamy sauce with 

organic vegetables and topped with a flaky butter crust.

16 oz.- $10.00

24 oz.- 15.00

32 oz.- 19.00

NEW SIZE 48 oz.- $29.00

TO ORDER- Call Carolyn Hill 504-401-0294

or email carolyn@myneworleanskitchen.com 

WEBSITE:

My New Orleans Kitchen

GOURMET THANKSGIVING DINNER DELIVERED

I can hardly believe this is the first week of November! It's my favorite time of the year. Thanksgiving is right around the corner, and I love everything about the holiday. Families gathering to celebrate, well, family. All the old favorites spread on the table- A beautifully glazed turkey, cornbread dressing with fresh cranberry sauce, sweet potato casserole topped with brown-sugared pecans . . . Well, you get the idea.

Trouble is, it's a lot of work.

For the most relaxed Thanksgiving ever, let us take care of preparing and delivering your dinner. 

We'll provide everything you need for an easy, elegant holiday feast from start to finish. Our complete dinner for either 4-6 or 8-10 includes:

9-12# Apple wood Smoked Turkey

The turkey is injected with a butter-herb mixture,

then slow-smoked with apple wood. 

Amazing!

Cornbread Dressing

Grandmother's cornbread dressing, made with rich chicken

stock, onions, celery and savory herbs.

Cranberry Relish

Not from the can. Made from scratch with a tang of citrus.

Sweet Potato Casserole

Velvety smooth sweet potatoes topped with a crunchy 

brown sugar and pecan crumble.

Classic Turkey Gravy

Thick and flavorful just like grandmother's. 

Green Bean Casserole

You can't have Thanksgiving without green bean casserole.

 Home Backed Pecan Pie

Louisiana pecans over a decadent filling, 

piled in a flaky butter crust.

The cost of this gourmet meal delivered in the New Orleans metro area:

Serves 4-6  $169.00

Serves 8-10 $229.00

(Optional Items Available such as Chicken and Dumplings, Gumbo and Creamed Spinach.)

LIMITED AVAILABILITY.

Reserve Your Thanksgiving Dinner Now. 

WHAT'S FOR SUPPER? (WEEK OF 11/1/2016)

I love this time of year with the cool nights and pleasant days. This week at My New Orleans Kitchen we are offering two specials in addition to our regular menu at My New Orleans Kitchen.

CREAMY CHICKEN AND BACON PASTA

Penne pasta tossed with tender slices of chicken breast

 in a creamy, Parmesan sauce with tomatoes, fresh spinach and bacon 

DECADENT! 

32 oz. - $19.00

16 oz. - $10.00

CHICKEN AND SAUSAGE JAMBALAYA 

(Available with or without shrimp)

A spicy New Orleans rice concoction of smoked chicken and

andouille sausage sauteed with celery, bell pepper, onions and tomatoes.

 It doesn't get more southern than this.

32 oz. - $19.00

16 oz. -$10.00

Add sauteed shrimp + $6.50 

(and well worth it!)

 Planning for our holiday menu (and needing more freezer space), we are offering the following item at 1/2 price this week.

VEGETABLE BEEF SOUP

What better way to cozy around the kitchen table than with a bowl of rich soup, slow-cooked with chuck roast, peas, beans, corn, potatoes, onions, carrots and celery and a wealth of herbs and seasonings. 

Special

32 oz. Reg. $15.00- $7.50

16 oz. Reg. $10.00- $5.00

Don't forget we deliver to the New Orleans Metro area for an introductory price of $6.00. We also ship for an average cost of $25-$30.00

CALL CAROLYN AT 504-401-0294 or 

EMAIL - carolyn@myneworleanskitchen.com.

Have a great week! Each moment is a gift from God. Savor and Enjoy it!