Perfect Hard Cooked Eggs

How to avoid the dreaded green ring and rubbery texture forever! 

Place eggs in a saucepan large enough to hold them in a single layer.

Add cold water to the saucepan.  Cover the eggs by approximately 1 inch.

Turn the heat on high.  Bring the water to a boil.

As soon as the water comes to a full boil turn off the burner and place a lid on the saucepan.  Set a timer for 10 minutes. 

**Note -  I use large eggs.  Adjust your time if using medium or extra large eggs.

When the timer goes off immediately drain the hot water. Pour in enough cold water to cover the eggs and add a small glass full of ice cubes.  Let sit for 5 minutes.

Drain the water.  To crack the shell gently tap it on the countertop until the shell is cracked all over.  Roll the egg in your hands to loosen the shell and then peel while holding under cold running water.  

Perfectly cooked every time!

A few Egg-celent tips {giggles}

Store hard cooked eggs in their original carton for up to 1 week.  Mark the shell with pencil or crayon so you know which eggs are cooked.

Another way to tell if your egg is cooked or raw is to give it a spin on the countertop.  If it spins easily it's cooked.  If it spins wobbly its raw.  

When hard cooking eggs that will be halved or sliced, turn them over halfway through the cooking time to keep the yolks centered.

1 hard cooked egg = 6 slices, about 1/3 cup chopped.

Hard cooked eggs are easier to slice if they are cold.

And speaking of cold, it's a winter wonderland here today! BRRRRR!!!!  I think I'll whip up some hot chocolate and warm up.

Whittle in the Middle Broiled Salmon PLUS I've been tagged bonus section

The time has come to whittle in the middle!  Yesterday was the first day to get back on track from all the holiday indulging.  Yes, I forced myself to get on the scales.  I hate the scales and usually stay away from them focusing on how my clothes are fitting.  But, when I'm in a full blown sugar and carb coma (during the holidays) my indulgent, rebellious twin can always convince my sweet,

innocent twin that my clothes are getting tight because they are shrinking in the dryer, LOL!  (the curse of a Gemini) But, the scales never lie.  

I must admit breakfast was wretched!  I experimented with a broccoli, cheese, and egg breakfast casserole.  This was not your delicious breakfast casserole with white bread.  It was bread-less.  It turned out flat as a pancake and rubbery.  To make things worse I poured us each a glass of vegetable juice.  Um hello, I have never liked tomato juice of any kind.  Not even in a bloody Mary.  What was I thinking??  I believe I went mad when I was at the grocery store stocking up on veg.  Guess I thought I would make up for the last 6 to 8 weeks of hardly any veg in my diet.  The only way Gary and I made it through breakfast was with laughter!  Every time he took a drink of the veggie juice his face mushed up and in a reflex like motion he would grab his glass of water and chug.  It was hilarious!  

Lunch was a salad.  It was good.  

Finally some joy in my day.  Dinner was delicious!  Broiled Salmon with sauteed onion, garlic, tomato, and spinach up top.  From start to finish this was on the table in less than 20 minutes!  Perfecto!

PRINTABLE RECIPE

Here's what you'll need:

1 pound of Salmon

1 pound of Roma tomatoes, chopped OR 1 can petite cut tomatoes, drained

1 medium onion, chopped

2 cloves garlic, minced

3 cups baby spinach

olive or canola oil

salt and pepper to taste

Place the salmon with the skin on in a greased casserole dish.  Drizzle a little oil over the top.  Remember, it's going under the broiler.  Salt and pepper to taste.  Place in the oven 4 or 5 inches below the broiler for 8 to 10 minutes or until done.

While the salmon is cooking heat a medium sized skillet over medium heat.  When hot add about 1 tablespoon oil and the chopped onions.  Cook for about 3 minutes and then add the minced garlic.  Continue to cook for an additional 3 minutes stirring occasionally so the garlic doesn't burn.  When the onions are soft add in the tomatoes and spinach.  Cook until the spinach has wilted.

To serve place one portion of salmon with veg up top on a plate and serve warm.  If you aren't a fan of the skin, remove it before plating.

Quick, Easy, and Healthy!

BONUS SECTION - I've been tagged!

First, a big thank you to Pam@Bored Cook In the Kitchen, for tagging Delectalicious!.  Now I'm in the hot seat to answer her questions.  Here we go.

Q. What was the first entry you posted on your blog?

A. Creamy Hummus

Q. What do you enjoy most about blogging?

A.  The comments.  It gives me joy to know I've helped someone or made them smile for the day.

Q. What is the most important thing you have learned about having a blog?

A.  When you are making changes to your html make sure to download a full copy first!

Q. What was the worst job you ever had?

A.  Mowing the yard at our home and at our rental property for 10 bucks a week one summer.  Back then we didn't have the convenience of a self propelled mulching mower.  Nope,  I had to push like crazy and bag it.  It just plain sucked!

Q. Name the one food you absolutely will not eat?

A. Sauerkraut

Q. What is the one movie you could watch a million times without ever getting bored with it?

A. The Hangover

Q. Name one of the most embarrassing things that has ever happened to you.

A.  Setting the sweet potatoes on fire one Thanksgiving with a house full of people.  I'll NEVER EVER forget that!

Q. What is your biggest pet peeve?

A. Without a doubt slow drivers in the fast lane and fast drivers in the slow lane.  The right lane is for people who follow the rules.  People who have left the house in plenty of time to get where they need to go without driving like a race car driver.  The left lane is for people who naturally like to drive like a race car driver or are running late!  Pick the appropriate lane people!

Here are the eight lucky bloggers I get to put in the hot seat.  

Rhondi@Big Mama's Home Kitchen

Amber@Aunt Peg's Recipe Box

Sarah@Spruce Hill

Megan@What Megan's Making

Mary@Deep South Dish

Tina@Mommy's Kitchen

Caryn@Fat N Sassy Mama

Ree@The Pioneer Woman 

And because Pam did such a great job with the questions I'm keeping them.  Can't wait to see the answers!

1. What was the first entry you posted on your blog?

2. What do you enjoy most about blogging?

3. What is the most important thing you have learned about having a blog?

4. What was the worst job you ever had?

5. Name the one food you absolutely will not eat?

6. What is the one movie you could watch a million times without ever getting bored with it?

7. Name one of the most embarrassing things that has ever happened to you.

8. What is your biggest pet peeve?

Bloggers, your job is:

1. Make up 8 of your own questions. 

2. Choose 8 blogs you enjoy and leave a comment on their blogs letting them know they have been tagged. In the comment be sure to link back to your answers,  8 new questions for each of them, and instructions on what to do.  

Have fun!

Rice Crispy Treats using Rice Chex

HAPPY NEW YEAR FRIENDS!

I hope everyone had a fun and safe New Year's Eve celebration.  I can't believe the holiday season has come to an end!  However, that's a good thing for a girl with little self control around Chex Mix and sugary treats {giggles}.  

We spent the holiday visiting our families.  Which means eating and eating and eating!  We have all our favorite restaurants to go to.  My parents picked up dozens of our favorite cookies from Merrit's Bakery.  Lisa, Carroll, and I spent lot's of time in the kitchen making goodies. And of course I took home some new recipes to try.  And that doesn't even take into account the fantastic Christmas Eve dinner or the replay of Thanksgiving for Christmas Day dinner.  It was a food fest!  Right now I practically need to jump off the roof of the house and then lay down and hold my breath to get into my jeans.  


Here is one of the reasons my jeans are so tight.  The first restaurant we usually hit when we go home is Murphy's Steakhouse.  Murphy's for short.  A complete heart attack on a plate, but pure deliciousness!  If I had to choose my last meal this would be it.


I only order a salad to get this garlic dressing.  It's out of this world.  

I like it best on a cracker :-).

And this my friends is Murphy's Hot Hamburger.  With grilled onions and gravy over all!  This gravy is addictive!!

They start with toasted white bread slices, then layer on a hamburger patty, grilled onions,  fresh cut fries, and the best brown gravy you'll get anywhere in the world.  Yummmo!!

This place has been around for ever, and has not changed at all except for a little freshening up inside.  If you ever find yourself close to Bartlesville, OK you MUST stop here! 

Ok, enough rambling about Murphy's.  


So I've been cleaning out the fridge and the pantry to get ready for Monday.  What's Monday you ask?  Monday is the day I go back to eating more sensibly.  It's the day I get back to a regular exercise routine.  It's the first Monday of the New Year.  I can feel it in my bones, 2011 is going to be awesome!  

So when I was cleaning out the pantry I saw that I had left over Rice Chex cereal and marshmallows.  What can I make with these ingredients to finish them off?  I wonder if I could make Rice Crispy Treats?  Yes, I can.  They turned out even better that Rice Crispy Treats!   You know how traditional Rice Crispy Treats get hard after the first day?  Well these stayed soft for 3 days (there were no more left to eat at this point).  I couldn't believe it!  Gary even asked that I make Rice Crispy Treats like this from now on.  

Next time you make Rice Crispy Treats try this variation.  It's delicious!

PRINTABLE RECIPE

Here's what you'll need:

1 - 12.8 box of Rice Chex Cereal

1 - 10 ounce bag of miniature marshmallows

4 tablespoons of butter

In a large microwave safe bowl melt the butter. 


When melted add the marshmallows and stir to coat. 


Put bowl back in the microwave for about 2 minutes and melt the marshmallows.  Take the bowl out and stir mixture until smooth. 


Add in the Chex cereal and stir to coat.  Pour mixture into a greased 9x13 pan.  Let stand until set.  


Cut into squares and devour!