Parmesan Crusted Lamb Chops Recipe

I’m not sure about you but there is just something about entering Whole Foods that really gets me excited about cooking and eating! It borders on being slightly over stimulating yet you’re so ready for it. Between the hot food counters, the array of gourmet cheese, the exotic herbs and spices you can’t find anywhere else, their amazing seafood counter and of course, their wonderful meat counter, I’m just always like, take my money! I ventured out to Whole foods a few days ago and lets just say, it was a swipe your card and don’t look back type of day.

I had already picked up a gorgeous ribeye but I looked over and couldn’t take my eyes off this gorgeous rack of lamb. There it was, in all its glory, surrounded by other meat, but it just stood out from the crowd. I ordered 1 lb, the gentleman at the counter politely wrapped the lamb, and I went along my merry way. I couldn’t wait to season it up and chow down. I had the ribeye first, so I refrigerated the lamb with plans to make it in two days.

When I finally decided to make it, I took the lamb chops out of the fridge and brought it to room temperature. I did this because although it isn’t necessary, I wanted to do everything right for my precious lamb chops! Bringing it to room temperature allows for a more even cook. When cold meat hits a hot pan, the muscle fibers tense up and the meat cooks unevenly. I seasoned the meat at room temperature as well.

A lot of people shy away from lamb because of its reputation for being too “gamey”. Lamb has a distinct taste. If you season it properly, then you can enjoy the lamb chops without worrying about it tasting too gamey. Here is what I used:

1 lb lamb chops

1/2 tsp all purpose seasoning

1 tsp salt free Mrs Dash garlic & herb seasoning

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cajun seasoning

1 tbsp Worcestershire sauce

10 tbsp salted butter (Divide into one block of 4 tbsp and another 6 tbsp for later!)

1/2 cup of grated parmesan cheese

Directions:

Preheat your oven to 400 degrees Farenheit. Remove your lamb from the packaging and rinse. Pat dry and add all your seasonings (except for the butter) Grab a skillet (I used a cast iron) and place it on medium heat. Wait 2-3 minutes for the pan to heat up and toss in 4 tbsp of butter. Once the butter has melted, start adding the lamb chops. You’ll quickly sear the lamb for 5 minutes on each side. Once the lamb has browned, remove each lamb chop and set them on a paper towel to drain. If there are a lot of bits and pieces of residue left behind in the pan from searing the lamb, you may want to get rid of it first before putting the lamb back into that pot. Now that your pan is clean, put the lamb chops back into that pan. (Make sure the pan you’re using is safe to go into the oven!! If not, grab a separate oven safe baking dish) Grab another clean skillet and start melting your 6 tbsp of butter. Set your fire to medium, heat the pan for 2-3 minutes and add your 6 tbsp of butter. Once it’s melted, add your grated parmesan cheese. Shake the pan back and forth a bit to evenly distribute the ingredients. Now pour the butter and parmesan cheese onto the lamb chops and stick it in the oven for 10 minutes on 400 degrees Farenheit. Remove and enjoy! This comes out well done, but still juicy! If you prefer it medium well, leave it in the oven for about 5 minutes and enjoy! Let me know how you feel about lamb chops!

Parmesan crusted lamb chops, garlic mashed potato, green beans, and corn on the cob.

Crispy Baked Parmesan Chicken

Baked parmesan chicken is a delicious way to revive the same old chicken recipes. It’s juicy, the prep is easy, doesn’t require too much elbow grease, and guaranteed to please the family!

Parmesan chicken has always been a favorite of mine, but I really wanted to incorporate some fresh herbs and seasonings into the recipe to make sure there was fresh balance of savory herbs to go along with the taste of baked parmesan chicken.

Baked Parmesan Chicken

This recipe got rave reviews from the family. My son, who is notorious for being a picky eater requested his usual: a drum and a wing, and my daughter chose the thigh. Baked parmesan chicken was a new recipe for me but I decided to go for it and I’m glad I did. Everyone loved it.

I spatchcocked, or butterflied the chicken as some call it, because it’s my favorite way to roast a whole chicken. It cooks easier, more evenly, and it’s an excellent way to get the skin to be crispy while giving an evenly cooked appearance to the chicken. I baked it in a cast iron pan; I love my cast irons! It conducts heat like a dream and you won’t have to worry about uneven cooking when you use a cast iron. I cooked the baked parmesan chicken uncovered on 375 degrees, made sure to baste it every 20-30 minutes so it didn’t dry out, and when I had 15 minutes left to go, I poured melted butter and parmesan chicken on top, turned the heat up to 400, and let the top get nice and crispy for 15 minutes! This was amazing fresh out of the oven and I know you’ll love it too!

Baked Parmesan Chicken Recipe:

-5 lb Roaster (you can use drums & thighs with the skin on if you prefer)

-1 1/2 tbsp of Green Seasoning (see video below for the green seasoning/epis demonstration & video)

-1 tsp All Purpose Seasoning

-1 tsp Chicken/Poultry Seasoning

-1/2 Chicken Boullion cube

-1 tsp Onion Powder

-1 tsp Garlic Powder

-1 tbsp Paprika

-1 tbsp Extra Virgin Olive Oil

-6 cloves of chopped garlic

-1 tbsp finely chopped fresh parsley

-1/2 tbsp finely chopped fresh cilantro

-1/2 tbsp finely chopped fresh rosemary

-1 tbsp finely chopped thyme

-6 tbsp salted butter

-1/3 cup of grated parmesan cheese

Directions:

Begin by preheating your oven to 375 degrees. Spatch cock your chicken by cutting along both sides of the spine and removing the spine. (Don’t toss the spine! There’s juicy meat there). Rinse your chicken and pat dry. Add your green seasoning, all purpose, chicken seasoning, onion & garlic powder, and paprika. Massage it into the chicken, making sure to get seasonings under the skin as well.

Grab a pestle & mortar and add your olive oil. Add your freshly chopped parsley, cilantro, rosemary, thyme, and garlic. Grind the seasonings until they form a paste. You can try a food processor or simply grab a small bowl and use a blunt object to grind the seasonings if you don’t have a pestle and mortar. Make sure to rub the fresh seasoning all over the chicken and be sure to get it under the skin.

Place it into your cast iron skillet (or baking dish if you choose) and cook for 1 hr 25 minutes on 375 degrees. Be sure to baste the chicken with its juices every 20-30 minutes or so to prevent the chicken from drying out. After 1 hr 25 minutes, in a small pan, melt 6 tbsp of salted butter and add the grated parmesan cheese. Optional: you can sprinkle more freshly chopped parsley into the butter.

Remove the chicken from the oven, pour the melted butter and parmesan cheese all over the chicken, turn your oven up to 400 degrees and place the chicken back into the oven for another 15-20 minutes. Keep an eye on it to make sure it doesn’t burn! Remove and enjoy!

Recipe for Green Seasoning/epis:

Video Demonstration: How to make Epis/Green Seasoning
Pestle & Mortar

Shop my Amazon Storefront to purchase your own pestle & mortar! You can find it under the “Kitchen Essentials & Appliances” list!

https://www.amazon.com/shop/thatnursecancook

The Ultimate Loaded Mashed Potato Bombs

The Ultimate Loaded Mashed Potato Bombs

This post is sponsored by FAGE, however all thoughts and opinions are my own. 

Who doesn’t love mashed potatoes? It’s the ultimate comfort food and its versatility means it goes with just about anything. It can also be enjoyed as a stand alone dish as we all crave that creamy, savory, warm goodness every now and then. Loaded mashed potatoes are the crowd pleaser that never disappoints. Whether you like bacon bits, chives, or a generous heaping of sour cream, we can all agree that loaded mashed potatoes are a huge hit.

I started out making mashed potatoes with milk, cream, butter, salt, and fresh garlic. Over the years, I’ve perfected my recipe and began incorporating a secret ingredient: sour cream! One of FAGE’s latest additions is a sour cream that’s all-natural, contains simple ingredients, is Non-GMO Project Verified, so rich, and so creamy! Learn more about FAGE’s sour cream here: https://bit.ly/35t3BQg It’s the perfect way to enhance everyday dishes you love so why not use it to make the creamiest loaded mashed potatoes?

Fresh ingredients are always key to a great mashed potato recipe. Fresh garlic, chives, hand peeled potatoes, freshly grated cheddar cheese, bacon, and FAGE’s all natural sour cream are all you need to elevate your old time favorite! This recipe has been tested throughout the years and the one thing that has been able to reawaken this cozy classic is the addition of FAGE’s all natural sour cream. I was impressed by how rich the product appeared as soon as I opened the container. Its vibrant appearance coupled with the scent of fresh sour cream was enough to seal the deal. 

How To Make Loaded Mashed Potato Bombs:

I preheat my oven to 400 degrees. Then I hand peeled 4 potatoes, rinsed them, and added them to a pot along with water, 4 garlic cloves, and a tablespoon of salt. I brought them to a boil and made sure they were fork tender before I drained the water off. I fried a few turkey bacon strips and as my son began to voice his curiosity, I kept him busy by letting him shred the bacon to bits while I started on mashing the potatoes. I added butter, continued to whisk, and then added FAGE’s sour cream. As soon as I added the sour cream I noticed a visible change in the consistency of the mashed potatoes. The texture became smoother, softer, and easier to fold. I got 4 ramekins and filled each with mashed potatoes. I grated fresh cheddar because it melts better than pre shredded cheese, chopped fresh chives, and put them on the side to begin making each loaded mashed potato bomb. 

I added a small tablespoon of FAGE’s sour cream as a topping on each mashed potato ramekin, and sprinkled cheddar cheese and bacon bits on top of each.  I popped them in the oven for 7 minutes, which was just enough time for the cheddar cheese to melt. Removed them from the oven, sprinkled fresh chives, and everyone loved it! FAGE’s sour cream really made the difference! Find it at a store near you: https://bit.ly/3ppf8I8 

Loaded Mashed Potato Bombs Recipe:

Ingredients:

4 large potatoes

4 garlic cloves

1 tbsp salt

5 tbsp unsalted butter

1 tsp garlic powder

2 tbsp FAGE Sour Cream

6 tbsp grated cheddar cheese

1/4 cup of chives, finely chopped

3 slices of bacon, fried, and shredded to bits

Directions:

Preheat oven to 400 degrees Farenheit. Peel each potato and rinse. In a small saucepan, add potato, garlic cloves, salt, and fill with water. Place your fire on medium and boil for 25 minutes or until potatoes are fork tender. 

Drain water, add butter, and mash. Add sour cream and continue to mash. 

Fry your bacon until crispy on both sides and shred to bits. Grate fresh cheddar cheese.

Add mashed potatoes to each ramekin, as an optional step, you can add a tablespoon of FAGE Sour Cream as a topping to each ramekin.

Drizzle each ramekin with shredded cheddar cheese and bacon bits.

Place into oven for 7 minutes. Remove and sprinkle fresh chives on top of each mash potato bomb. Serve and enjoy!

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The Easy Way: Homemade Butter

Making my own butter started out as a snow day project that ended up completely changing the game when it comes to but-ter! The one thing it made me realize was, what have I been doing all this time and why I wasn’t aware that homemade butter is where it’s at?! Making your own butter sounds a little archaic huh? Most people believe it probably takes a lot of work, are wondering if you need to milk your own cow, or if you need to spend hours churning the butter. I’m here to dispel all of your misconceptions about homemade butter. It’s really easy and all you need is 1 ingredient! Yes! One ingredient!

Butter has had its place in every American household since the dawn of time. Everyone has their preference and their reason for loving their favorite brand of butter. Butter is everywhere! Think about it. It’s woven into the very fabric of our lives. We love butter in our scrambled eggs, butter on toast, butter on our pancakes and waffles, butter is almost always used in nearly every recipe when it comes to baking, and we all love a good steak that’s lathered in a delicious butter bath! Yes! A butter bath because lets face it: the more butter, the better.

Now the butter we’re all used to is pasteurized sweet cream butter. We consume a lot of butter and we need to find a way to preserve its shelf life. That’s why we use butter that is uncultured and pasteurized. Raw cream will make butter alright, but it’ll likely spoil after a few days. We don’t want that so we’ll be using pasteurized heavy cream to make our homemade butter!

The key to making your own homemade butter is a little wrist action, and it’s core, it’s developed by agitating the heavy cream past the point of whipped cream, and until the agitation causes the fat to separate. Now some use a mason jar, pour the heavy cream into the jar, and shake it vigorously until it separates. I used a hand mixer to make my homemade butter.
I poured 1 1/2 cups of heavy cream into a mixing bowl. Set my hand mixer on level 2, let it agitate for approximately 2 minutes, and then turned it up to level 4 and let it agitate for another 6 minutes. It took approximately 7-8 minutes to see the heavy cream turn into clumps and visualize the buttermilk that separated from the cream. Next, what you want to do is strain the buttermilk off using a strainer, and then wash the butter under running water. This step is incredibly important because if you don’t wash the buttermilk off, your butter will spoil quickly. After it’s been washed off, you can mold the butter with your hand. I used parchment paper. I rolled the butter up into the parchment paper and twisted both ends extremely tight until I had formed a mold. The butter is good to go right away!
I made a decision to flavor my butter. You can flavor your butter with honey, or you can use garlic and your favorite herbs for the perfect compound butter. Warning! Homemade butter is addictive! It’s extremely creamy and very rich. You can immediately taste the difference between homemade butter and store bought butter. The difference just might be something you can’t unsee! Check out this video tutorial on how to make your own easy, 1 ingredient homemade butter!
Homemade Butter Recipe:

  • 1 1/2 cups of Heavy Cream

For Garlic & Herb Butter:

Grab one head of garlic, chop the top off and sprinkle Extra Virgin Olive Oil. Put it in the oven on 400 degrees for 15-20 minutes and remove. Add 3 roasted garlic cloves along with 1-2 tbsp of freshly chopped Parsley and work the ingredients into the butter.

How To Make Homemade Butter The Easy Way

Delicious Steak and Eggs!

Jerk steak, Cheese Eggs, and Salad

“I don’t like steak”, said no one ever! Who doesn’t like steak? I’ve got the perfect recipe for all the steak lovers out there. Jerk steak! And what’s even better, some cheese eggs to go with it! My favorite cut or should I say cuts of steak are Porterhouse, Ribeye, and NY Strip. Whenever I visit a steakhouse I immediately ask for any of those 3 depending on my mood. This time I used NY strip to make this recipe come together and it was absolutely delicious.
I do want to give you all a tip: it’s better to bring your steak to room temperature before cooking! If your steak is cold when it hits a hot pan, the muscle fibers in the steak will tense up. Bringing the steak to room temperature allows for a more even cook all the way through.
I prefer my steak medium well. So I brown the butter first. Browning the butter first allows you to achieve those beautiful sear marks on your steak sooner rather than later and will prevent your steak from drying out!

Brunch for Two!

For each NY Strip Steak I used:

-1 tbsp green seasoning

-1 tsp dry jerk seasoning

-1 tsp all purpose seasoning

If you don’t have green seasoning, you can omit it from the recipe but I promise you it’s so worth it to include it. I also included:

-Few sprigs of thyme

-5 cloves of garlic

-4 tbsp salted butter

For the eggs I used:

-4 organic cage free eggs

-A tiny splash of milk

-1/2 tsp black pepper

-1/2 tsp all purpose seasoning

Check out my Youtube video which walks you through how to make it!

Subscribe to my Youtube channel!

How to Make Green Seasoning
How to Make Steak and Eggs

Pineapple Ginger Beer

Pineapple Ginger Beer

It’s a homemade ginger beer we all can enjoy! Now this was inspired by one of my favorite drinks to grab whenever I buy a beef patty from the patty shop. I love a nice ginger beer and even better, I love ginger beer with pineapple! This recipe is super easy to make. You don’t need to be intimidated or believe that you need to be an expert in order to make this. It’s non alcoholic, so it’s safe for kids and pregnant women! All you need is pineapple, ginger, lime, brown sugar, and water! Easy enough right?

Now I left my pineapple out on the counter for nearly a week. I wanted the pineapple slightly overripe so that it’d be more sweet and less sour/tart. It was so sweet, you could smell it from a few feet away. *swoons* The ginger I picked fresh from the market and as you’ll see in the video posted here, it has a slight bluish hue to it. Don’t worry, it’s not spoiled! It’s just a different breed of ginger that’s perfectly safe to consume. All you need is:

-1 pineapple

-2 limes

-1/2 lb ginger

-4 cups water

-1 1/2 cups brown sugar

Here is a step by step video to walk you through! Let me know your thoughts on this!

Pineapple Ginger Beer: Youtube Video

Pepper Steak Dinner!

Pepper Steak, Yellow Rice, Beans, Fried Plantain, & String Beans

If you’re looking for the perfect Sunday dinner inspiration or any day of the week dinner inspiration, then I’ve got you covered. This dinner started out as me wanting to make rice and peas and then realizing I had ran out of parboiled rice! I typically only use parboiled rice for rice and peas because this type of rice draws a lot less moisture than Jasmine rice. Since I wasn’t willing to take any chances on my rice coming out too mushy or sticky, I decided to use my Jasmine rice and make yellow rice! The seasoning I like to use is called Bijol and it’s in an orange/yellow container. You may typically find this seasoning at a supermarket that has an ethnic/international section or you may purchase it from my Amazon storefront: ShopThatnursecancook! Check out this Youtube video for how I make my yellow rice:


I had already boiled the peas and as I stood in my kitchen thinking, “Now what do I do with these peas that I’ve already boiled?” I decided to just make beans as an accompaniment which I love! I guess you can say this was definitely inspired by Latin cuisine. Rice & beans are my favorite thing to have whenever I go to a latin restaurant. Check out this video on how I make it!

Subscribe to my Youtube channel! Quick video on how I make my beans!

Lastly, the pepper steak is literally my favorite way to prepare a stovetop steak. I actually had two packs of thinly sliced chuck steak that actually looked like steaks you order at a restaurant. I decided to cut them up into chunks and make my own pepper steak! Check out this video for how I make it!

If you’re having trouble frying plantain, I remove all the mystery and break it down in a simple way. I also show you how to select the best plantain and how to fry it in this video!

How to Fry Plantain!

Curry Shrimp!

Curry Shrimp, Jasmine Rice, & Tomato & Avocado Salad

Curry shrimp is probably my favorite way to enjoy shrimp, hands down. Curry is my favorite spice to cook with and shrimp is my favorite seafood. How can you go wrong? I grew up seeing this dish cooked on Saturdays as a quick dinner. It’s a dish that can be prepared in 30 minutes so it’s also one of my favorite things to cook when I’m short in time.

The richness of flavorful curry coupled with fresh shrimp over a bed of pillowy soft Jasmine rice provide a lovely balance of spices for your palate to enjoy. Curry shrimp is always a crowd favorite and I love cooking it for my guests. Here is my recipe:

Prep Time: 10 minutes

Cooking Time: 25 minutes

Ingredients:

To season shrimp:

– 1 lb raw shrimp, peeled & deveined

– 1/2 tsp all purpose seasoning

– 1 tsp seafood seasoning

– 1 tsp old bay seasoning

For the curry sauce:

-3 tbsp canola oil

-1/2 onion finely chopped

-2 tbsp minced garlic

–7 tbsp curry powder (I divide it between Chief’s Betapac, & Jamaican choice)

-1 1/2 cup water

-1 tsp all purpose seasoning

-1 tsp onion powder

-1 tsp garlic powder

-1/2 tsp old bay seasoning

-Few sprigs of thyme

-Optional: 1 scotch bonnet pepper (or habanero if that’s what you can find)

Directions:

Begin by cleaning your shrimp with fresh lime or lime juice. This gives you a nice, fresh, surface on the shrimp to work with. Now add your all purpose, seafood, and old bay seasoning. I use “Jamaican Choice” seafood seasoning. If you can’t find it, then double up on the old bay. Massage the seasonings into the shrimp and set it aside. Grab yourself a frying pan that has a lid and set your fire on medium. Warm the pan for 2 minutes and then add your canola oil. Warm the oil for 2 minutes and drop in your onion & garlic. Sauteé for 1 minute and then add the curry powder. Toast the curry by stirring the curry constantly for approximately 1 minute with your flame still on medium. Now add your water, all purpose, onion & garlic powder, old bay, thyme, and pepper. Cover and turn your flame down to low/medium. Let that curry cook for 10-15 minutes and then add your shrimp. Stir the shrimp in so that curry is evenly distributed and cover. Cook for approximately 15 minutes or as soon as the shrimp forms a closed letter “C”. Serve with Jasmine rice or your favorite veggies and enjoy!

How to Create the Juiciest Sunday Pot Roast!

Juicy, Tender Pot Roast, 3 Cheese Mac n Cheese, sauteéd Spinach, & Corn on the Cob

Pot Roast?! Who doesn’t love a good pot roast? Pot roasts and Sundays go hand in hand like peanut butter & jelly. The perfect pot roast on a Sunday afternoon is the perfect way to wind down from the week, put your favorite show on, and then prepare for the week ahead. A good pot roast is sometimes hard to find because people have trouble with getting it to retain moisture while preserving the flavor.

The trick to an excellent pot roast involves two words. “Low” and “Slow”. Yes, you heard right. Low and slow is the way to go. Pot roasts are a labor of love and require some extra TLC in order to make it happen and listen when I tell you, it is so worth it. Nevermind that you’ve never made a good pot roast since you’ve moved out of your parents’ house! I’ve got you covered with the perfect pot roast recipe that’s delicious and easy to follow!!!

The best cut of beef for a pot roast is chuck. I start there and it usually opt for a 4.5 or 5 lb pot roast. make sure the beef looks bright red, and either store it in the freezer until I’m ready for it, or cook the roast on the same day. I usually pair it with baked mac n cheese, steamed vegetables, or rice & peas. Here’s my recipe:

⚡️5 lb chuck roast
⚡️2 tsp of all purpose seasoning
⚡️1 tsp onion powder
⚡️1 tsp garlic powder
⚡️1 tsp meat seasoning
⚡️1 tbsp Worcestershire sauce

⚡️2 tbsp minced garlic
⚡️1 tbsp green seasoning (optional)
⚡️1/2 cup of canola oil
⚡️1 tbsp ketchup

▪️1 whole onion chopped (dice half and use half to stuff inside the roast)
▪️1/2 green pepper chopped (dice half and use half to stuff inside the roast)
▪️1/2 red pepper (dice half and use half to stuff inside the roast)
▪️Handful of pimento seeds a.k.a all spice (optional)

▪️Few sprigs of thyme
▪️2 cups water
▪️1 tsp browning (optional: used to make the gravy look darker)

***Optional: I sliced two carrots and tossed them into the pot just before I put the roast in the oven to cook.
——————————
Directions: Begin by adding all of your dry seasonings and green seasoning to the chuck roast and massage it in. Poke holes into the chuck roast with a knife and stuff onions and peppers into it. Heat your oil in a stock pot on medium high and quickly brown/sear the roast on all sides (approximately 5 minutes on each side) Remove the roast from the pot and set it aside. Throw off half the oil and sauteé onions and peppers for 3 minutes. Squirt the ketchup and continue to stir. At this point, add 2 tsp of all purpose seasoning, 1 tsp meat seasoning, and 1 tsp of garlic seasoning. Continue to sauteé. Add 2 cups of water and pimento seeds/all spice. You may want to add a tsp of browning at this point if your gravy looks too light. Taste your gravy at this point. Is it salty? Add a little more water. Not enough salt? Add some more all purpose until your gravy is tasty. Put the roast back into the pot, baste it with the gravy you just made, cover it, put it in your oven on 300 degrees for 2 and a half hours. Remove and enjoy!

Here’s a video for one of my best mac n cheese recipes to go with your pot roast!

Continue reading “How to Create the Juiciest Sunday Pot Roast!”

How to Create Your Own Immune Booster/Support at Home

Lime, Honey, Oil of Oregano

I’m not sure about you, but as flu season approaches along with the second wave of Covid 19, I am going to be taking every precaution I can to keep from getting myself and my family sick. Yes, we know all about the importance of washing hands, social distancing, wearing masks, and getting a flu vaccine, but what else can we do to support our immune system with natural ingredients?

I won’t get too preachy and I can only speak for myself, but the information we’ve been getting from media outlets hasn’t always proven to be reliable. As a health care professional I support the science and I do get the flu vaccine every year because I am mandated to do so by my employer. Despite getting the flu vaccine, I still ended up catching the flu back in February of this year. It was awful. It was the sickest I’ve ever been in my entire life and to make matters worst, my son caught it too. I was out for an entire week and when I finally recovered it took me about 2 weeks to feel like my old self again. I chose to take the vaccine again because although I’m aware that it doesn’t protect against all strains, I want to do everything I can to protect myself and my family from getting sick again.

When I was deep in the throes of the flu virus, after about day 3 I was despondent. My son had made a full recovery but I was nowhere near being restored back to health. The pain was incredibly intense and nothing worked. I had my husband drive me to a health food store and I purchased Elderberry syrup and Oil of Oregano. I took them both as prescribed and while it wasn’t an overnight miracle, my symptoms began to slowly subside and in about 2 days I was actually able to get up and walk.

I’ve done some extensive research on Oil of Oregano and here are 5 fast facts. (Note: Please do your own research and draw your own conclusions)

-It’s a natural antibiotic

-Contains powerful antioxidants

-Can aid in digestive issues and improve gut health

-Contains anti inflammatory properties

-May assist in helping treat fungal infections

Source: “9 Benefits and Uses of Oil of Oregano” http://www.healthline.com

How I make my own immune booster shots:

-12 limes, freshly squeezed. (Do not substitute with store bought lime juice. Use fresh limes only)

-3/4 cup of natural honey

The vitamin C from the limes support your immune system and help you fight the common cold, and the honey can soothe your throat and aid in cough suppression. I squeeze the juice of 12 limes into a large mason jar, add the honey and shake vigorously. I store in my refrigerator and give everybody in the family a shot of the mixture (enough to fill a shot glass) with two drops of oil of oregano twice a week.

***Please note: Honey is NOT suitable for children under 12 months of age. It puts them at risk for contracting infant botulism and can make them gravely ill. Do not give or take oil of oregano without consulting your pediatrician or family doctor. The oil of oregano used is NOT an essential oil as essential oils are not suitable for consumption.

***This is only my experience with this product. It is not intended to diagnose, treat, or cure any illness, disease, or virus. Please do your own research and draw your own conclusions before making this a part of your routine.

Stay safe this cold/flu/covid19 season!! Let me know what you do to boost or maintain your immune system?