I’ve tried lots of different instructions for hard boiling eggs and some involve too many steps. This is the one that works for me, this is the easy way. (Hard boil or hardboil? I always want it to be one word.)
Directions to Easily Hard Boil Eggs
Place eggs in the bottom of your pot with enough room around so they don’t bump and cover with water – 1 inch above.
Bring to rolling boil.
Take off heat and cover.
Let sit for 10 minutes.
Rinse off with cold water.
– 6 minutes for soft boiled
-8 minutes for medium boiled.
This works – really it does.
If you’d like to try baking your eggs in the shell – Kitchen Whisperer has some instructions for that.
- Place eggs in the bottom of your pot with enough room around so they don't bump and cover with water - 1 inch above.
- Bring to rolling boil.
- Take off heat and cover.
- Let sit for 10 minutes.
- Rinse off with cold water.
8 minutes for medium boiled.
For deviled egg suggestions visit these posts:
I wanted to share this quickly. I’m trying out the Truvia Brown Sugar Blend. It’s a blend of brown sugar and truvia – reducing the number of calories in your baking without losing the sweetness. The important part of this post is that you have today to post a video using Truvia Brown Sugar Blend (and/or Truvia Baking Blend) in your baking for their contest. It’s not much time and to help you out – here is a link to the where to find page – I had difficulty finding the Truvia Brown Sugar Blend, but the Baking Blend was a little easier to find. The finalists of this Video Baking Contest win a trip to NYC (along with a guest) to compete for the grand prize winner who will star in a professionally produced Truvia Baking Star video and the title of Truvia Baking Star.
If you don’t have time to get a video produced, you can still participate by watching and voting for your favorite video (and maybe finding a recipe you would like to use in your own kitchen).
Here’s the schedule:
- October 14 last day that fans can submit their videos via www.TruviaBakingStar.com.
- From October 15 – October 29, 2014, fans can vote for their favorite of 10 semi-finalists.
- Shortly after October 29, 2014, the three finalists with the most votes will be notified that they have won an all-expense-paid trip to New York City with a guest.
- On November 19, 2014, the three finalists’ baking skills will be judged live by the YouTube Star judges and the Truvia® Baking Star Contest winner will be announced.
I’m working on a recipe to try out myself, and I’ll share when it’s ready, though I don’t have a video. But I think one of our Cookerati Friends probably has what it takes, and should enter! Let me know if you do, and post a link in the comments so we can vote for you.
Red Gold Tomatoes sent me some of their tomatoes to try out, and also to ask me to promote a fantastic giveaway they are holding. I try to make my own sauces, but sometimes I resort to canned. As a full-time drive to the office worker (and chauffer to school events but they’re grown now), I love slow cooker meals for quick dinner prep and serving. Southwest chicken dinner can be served over rice, or if you like, put it into a taco and add cheese, salsa and sour cream. This served us for more than one meal, the second day I put into a casserole dish with salsa and cheese over top and baked in the oven.
I used fresh corn and prepared (dried) beans, canned corn and beans may be substituted, but drain them first. I used a can of Red Gold Petite Diced Tomatoes with Green Chilies – a little bit of heat and flavor to the chicken. My chicken was boneless skinless thighs, but you can use a combination of thighs and breasts, the broth when cooked in the crockpot will add liquid to the dish. The can says hot, but with all of the other ingredients, you get a little heat, but not a huge amount of heat. Add some hot pepper flakes if you want more heat.
Look into the 2 a day giveaway by Red Gold on their Facebook Page – They’re giving away 2 slow cookers every day through October 8, 2014. Forty four crockpots in total.Diana
Tomatoes and cucumbers are the staple of just about every summer kitchen. I had plans to do an elaborate salad for the holiday weekend, but when it came down to it, I went quick and easy with my tomato cucumber salad. As a non-mayo, vinegar based salad, it travels well and doesn’t go bad quickly on a hot summer day. If you don’t want to mess with a dressing, store bought will work just fine and save even more time.Diana
I’ve been making Tomato Caprese for years, and I see it served almost everywhere. I’ve made it and seen versions of it done so different ways. I placed it on a platter for a gathering, but we’ve had it chunky with mozzarella balls or small tomato pieces with small mozzarella pieces in a bowl or even mozzarella and basil stuffed cherry tomatoes. No matter how you slice it or stack it, it’s just a perfect side dish to a meal. It’s fast and easy and delicious. It goes very quickly and no leftovers. Not only that, but it’s such an easy recipe, that once someone sees it they copy it for their own gatherings because it’s both delicious and beautiful.Diana
Today as part of the summer series round robin, Sheena from Hot Eats and Cool Reads is guest posting today – I like her idea of Slow Cooker Smoked Turkey Red Beans and Rice to keep the kitchen cool on a hot summer day.
Hi everyone! I’m Sheena and I blog at Hot Eats and Cool Reads! I am so excited to share with you today here at Cookerati! I’ve been blogging for almost 3 years and absolutely love coming up with new recipes. I’m a single Mom to a 7 year old daughter and we live in Central, Minnesota! Besides recipes, you can find book reviews, restaurant reviews and product reviews over at the blog. I would love if you stopped by!
We all love slow cooker recipes, so I’m bringing you my recipe for Slow Cooker Smoked Turkey Red Beans and Rice! They have tons of flavor and are really good leftover for lunch the next day at work. I love the smokey flavor from the turkey and the beans taste amazing. I’m such a fan of the slow cooker in the summertime. No heating up the house using the stove! I hope you enjoy this recipe!Diana
Nonni’s is a brand I know. They make biscotti – hard crunchy thick biscotti that you can dip into your coffee. When you dip it in, the biscotti gets really soft and mushy and melt into the coffee if you dunk too long. Actually, I love the meltiness, but not drinking it but that’s a different story. We’re going to talk about their THINaddictives today because I was sent a couple of boxes to try out.
The THINaddictives are 100 calorie packs of thin sliced cookies or biscuits. They aren’t biscotti though. These cookies don’t dissolve in your coffee like biscotti, they stay crunchy/chewy. I think that’s because of the juice used to flavor it. They’re packaged in 100 calorie packs, 6 – 3 packs to a box.
I was sent both Blueberry Oat Almond Thins and Banana Dark Chocolate Almond Thins. I thought Banana Dark Chocolate would be the clear winner, but it turned out the opposite was true, while I enjoyed the Banana Dark Chocolate, the Blueberry Oat Almond surprised me with a really good blueberry flavor. My husband and daughter both tried the THINaddictives and agreed that they were tasty. The ingredient list passes my inspection, with no high fructose corn syrup or artificial sugars. There are banana chips in the banana and blueberries in the blueberry and of course real chocolate chips and almonds.
I think the best thing is that they are convenient and portable. I grabbed a pack right before my Mother’s Day run for a quick snack that wouldn’t make me sick if I ate right before a 5K. I also brought it to work, and it was easy to grab a snack in a small portion size. I’m not always a fan of pre-packaging, but it does keep you from eating the whole box in one sitting, which is a good thing because it would be easy to do.
If you’d like to try Nonni’s THINaddictives, enter the sweepstakes to win a free box on their facebook page. This contest ends on June 1st, so don’t wait.
Disclosure: I was given a box of Blueberry Oat Almond and a box of Banana Dark Chocolate Almond THINaddictives to try out. The opinions are my own.
Since it’s National Garlic Day on April 19th, I wanted to come up with a dinner that had some nice garlic flavor. Originally I was going to make a salad with garlic chicken and asparagus, but while I was at the store other thoughts entered my mind and I went with it. I grilled asparagus on a grill pan first, but maybe it doesn’t really need it. We loved the whole meal and I will definitely do it again when my daughter’s home, she enjoys it when I come up with something delicious. Chicken stuffed with Asparagus and Herbed Garlic Chevre is something your family would enjoy too.
- 2 large chicken breasts – sliced in half, then pounded flat.
- 16 spears of asparagus
- Herbed Garlic Chevre
- Grated Parmesan Cheese
- Herbs – basil, parsley
Dollop the Herbed Garlic Chevre on the flattened chicken breast and place 4 spears of asparagus on top. Roll the chicken up around the asparagus. Sprinkle with Parmesan Cheese, Salt, Garlic Pepper and Herbs. Place in glass pan, or casserole dish, and cover with aluminum foil. Bake in the oven on 350 until Chicken is done. About 10 minutes before it will be done take the aluminum foil off.Diana
Jelly beans are a go to for the special Easter baskets. I like jelly beans, but only if they have flavor. I don’t like the jelly beans that are bland and all taste the same, I want the different colors to taste like different flavors. Mike and Ike have flavored jelly beans that are pretty cool. You can pick up different assortments, like fruit flavored, or tart, or even cinnamon – which I usually hate, but didn’t this time they were good too. I loved the assortments, and I also like that on the bag, there’s a guide to tell you which one you picked – like banana, pineapple, cherry, citrus punch, lemon lime. They also have a specialty box made with fruit juice (but it also contains sugar and corn syrup) – with a specially Mike and Ike shaped Easter Treats. So don’t forget the jelly beans, and pick up some that have flavor like Mike and Ike!
Disclosure: I was sent some jelly beans in order to do this review, the opinion presented and the photograph are my own.Diana
Recently, my sister brought up our family’s ethnic heritage. I think every family should explore their roots, and cook authentic recipes as a way to share that heritage. My grandfather’s parents were both born and raised in different areas of Ireland and migrated to the United States in the late 1800s, and early 1900s. A review of Irish Country Cooking – More Than 100 Recipes For Today’s Table seemed like a very appropriate review for me. While this book contains all of the regular St. Paddy’s Day food of Corned Beef and Cabbage or Shepherd’s Pie, it introduces a few new ones plus a few out of box surprises like Hungarian Goulash. My Hungarian grandmother who was married to my Irish grandfather would have had a chuckle.
The Irish Countrywoman’s Association
The hard covered book was compiled by the Irish Countrywoman’s Association. The ICA was founded in 1910 and consists of over 700 local guilds throughout Ireland. Over the years these guilds produced their own local cookbooks with recipes passed down in families from generation to generation. This book – Irish Country Cooking is a compilation of 100 of the best recipes from those local cookbook collections.
Irish Country Cooking – the book
I tried out a few of the recipes and I liked how well they came out. I made the Crusted Rack of Lamb with Orange and Olive Salad. My lamb looked exactly like the photo in the book and tasted great too. I shared it with my family for my birthday dinner. My husband and son also loved the Colcannon – a very traditional potato and cabbage dish.
Speaking of photos – there are plenty, though not every recipe has a photo, most do. There is a table of contents in the front and an index by ingredient in the back (just the way I like it).
We have all of the regulars like Soups, Starters, Main Meals, Side Dishes – which include preserves as well as side dishes and dips, sauces and stocks. Then we have the sweets which include cakes, puddings and desserts. To add to the content it starts out with an introduction from the ICA national president, a note from the editor, and a few words from guest chefs. This book also contains useful equipment and a glossary.
What else is cool about the recipes:
- It’s written in American Cooking Measures and in English Cooking units, so 225g of mushrooms is 8oz and you will see both.
- There are nuggets of information pages – like How to Cook on a Budget, or How to Get Baking.
- It comes with an attached ribbon to hold your page. That sounds like a trivial thing, but I find it useful.
- You get the author, the guild they belong to, and sometimes a little blurb about them. So you know what area of Ireland, the recipe comes from.
The only drawback is that it doesn’t have nutrition labels so that you can adjust something if it goes over your dietary limits.
All around this is a really nice book for authentic Irish recipes, some I have seen before and many I have not. I plan on using it to inspire some of my own contributions to the family meal.
Disclosure: I was sent a review copy in order to complete this review. This is not a sponsored or paid post. The review is based on my opinion of the book, and is not influenced by anything else.